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Luhr Jensen Little Chief Smoker Problem

by Laura

Hi,

I have a Luhr Jensen little Chief smoker with no temperature control.

In the book that came with my smoker it always says to brine the food (I was trying chicken & pheasant) then it said to smoke for about 1 or 2 hrs and finish cooking in the oven. I thought when something was smoked it was cooked
in the smoker, not the oven?

Thanks,

Laura

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Luhr Jensen Little Chief Smoker Problem

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starstarstarstarstar 		cooking pheasant or chicken in a smoker
by: Nate

Laura,
If you cut the meat into smaller strips, (1 to 1 1/2 inches wide by 1/2 inch thick) you can cook it completely in the smoker. However, by definition smoked meat is cured and DRIED. It will be similar to jerky. I have done wild pheasant and store bought turkey this way. I have also done it for 2-3 hours in the smoker and finished it in the oven (in a foil pan sealed with a foil lid) and it comes out with a wonderful smokey flavor and is still pretty moist.
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starstarstarstarstar 		Little Chief Smoker Hits 165 Degrees Max
by: Bill

The Little Chief smoker reaches a temperature of 165 degrees Fahrenheit when the outdoor temperature is about 70 degrees.  How do I know this, you ask?  Well, I was curious myself a few months back, so I emailed Luhr Jensen and asked them about their smoker.  The above information is what they told me. The Little Chief only gets up to 165 degrees, so it's unsafe to cook larger pieces of meat in it for more than a couple of hours, or bacteria in the food could multiply and contaminate it. Fish and jerky and sausage can be completely cooked in the Little Chief, but for anything larger, you should follow the manufacturers instructions in the book and just smoke for a couple of hours (to give the meat a smoky flavor) and then finish it in the oven, at 350 or so degrees. You won't end up with true smoked food,but it will have a good smoky taste.
The Little Chief is perfect for smoking salmon using the hot smoking method. It's not too hot and does a great job for any type of fish.

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