I was going to replace the burner when I was at Walmart the other day but the burner does not look like the two they had there. They were kind of horseshoe plug in type of elements kind of like a stove top. Is there actually different versions? Here is my burner. May be an antique little cheif.n The wires run to the underside and it is complete one peice not even element looking to me or am I missing something?

http://www.piscatorialpursuits.com/uploads/UP3482.jpg

Alright searched for awhile and the damn burner for this is $29.95. Versus the $6 one. Also the other little cheif is like 250 watts and this one is 175. Might as well buy a brand new smoker but is it likely that the burner is bad if it will reach 120 degrees? Don't they either work or don't work. Not really half way?

On any of the Little Chief type aluminum electric smokers you absolutely have to leave the cardboard box on them when smoking or the temperature will be too cold. I prop mine up a bit so it is not down on the element and covering the inlet holes under the element though - otherwise it might catch fire. I use a Totem front loader with 5 racks and can fit 45 pounds round weight of fish in there, which is around 20-25 pounds of filets. With that much fish it takes 2 days to smoke, more even with big king pieces. Smoke 'em until they are no longer mushy to the touch, they will brown nicely and feel cooked all the way through even if the temp is not real high, just takes longer. As long as your element gets visibly red hot it will be fine. If you do want to get a new smoker I highly recommend the Totem front loader, easy to access and holds up real well - I've had mine for over 10 years and smoke over 100 salmon and steelhead a year in it!

This subject has alot of ideas. Ive been using a big chief for years with nothing but ravs about my smoked fish. Dray brine 8-1 hrs then smoke at least 6 hrs while filling chip tray 3 to 4 times. And I also look for the oils on the surface aand the fish to flake. You can vacuum pak and freeze it overnight with no loose of flavor. Thats if you worried about someting? My favorite is to eat it warm off the smoker! So let me know when you buy a new smoker, would take the little chief off your hands.

Here is my process. I have hundreds and hundreds of lbs of fish through my little chiefs this way. Infact there are three running at this minute..

I line the bottom tray in the little chiefs with foil to catch the extras

I too am fairly new at smoking fish and have received all my information on this subject from this board and the Luhr Jensen web site. Also, I have gotten both of my smokers at G-sales, (or my wife has).

My first Lil' Chief had an older style element, and I found that it took fish for ever to be "done". (compared to my friends newer version with the newer element).

The smoker I am using now is an "Outters" brand, purchased at Eddie Bauer way back when EB was an actual outfitters store. It runs much hotter than the old lil chief and smokes fairly fast (6-8 hrs for fillets from a average size coho), especially now in the summer months. I think it has a ceramic piece as part of it's element.

I may try smoking with the box on during the winter, but am a little concerned about fire hazards. Anyone else have this concern, or should I forget about it?
I like the charcol idea though.

Thanks

GT - your element is an original replacement element from Luhr-Jensen (Little Chief Mfgr). It used to have a spiral element in it. Your current element replaced the spiral element. This is found on the older top loading Little Chiefs.

The replacement element part number is 9810-000-0000, it's a 175w round disc and Luhr Jensen sells it for $33.50. You can call them at 800-535-1711.

In my opinion you don't have a problem with the smoker though. Like others have said, you really need to put the box that it came in over the top of the smoker to effectively dry the fish. Either that or keep the fish in for another half day. I found that I'd leave my fish in the Little Cheif for about 10-14 hours depending on fish size, outside temperature and if the wind was blowing or not. if there is ANY wind you absolutely must have the box. The instruction manual also said that if the temperature dropped below 45 degFarenheit that you should use the box to insulate it. They do make a insulating blanket for the Little Chief now. It's part number 9999-940-0000 and they sell it for 24.99.

All that aside, before I spent any money on any of the above, I'd go out and pick-up a Big Cheif, cost around $70. You can do twice as much fish, you get the box it came in and it runs much hotter (I've owned both). I can do a full smoke in about 7-8 hours with the Big Chief.

BTW - as other have said, one of the biggest keys to a successful smoke is to let the meat dry and get tacky before you place it in the smoker... There's a term for what happens to the meat. I can't remember it, but this needs to happen for the fish to smoke proplerly.

Good luck!

It's call a pelicle (sp?) and is very important, takes at least an hour or so of air drying.