Ok i have a little chief smoker. I have tried numerous variations of the salt/sugar/ water brine with mostly poor results. I've been experimenting with dry brines and my latest batch turned out really bad, the meat was hard on the outside and was raw on the inside. Any advice?

I just did a batch with dry brine today, turned out great. The biggest problem with the little chief is they don't get hot enough. I put the box on mine for insulation (keep it away from your house) and ran it about 6 hours with some medium size Coho filets.

I and everyone I know has had the mystery batch from time to time. That batch that is absolutely mush inside, no matter how long you cook it. I can't explain the phenomenon.

The brine I used is a friends recipe. Sprinkle each ingredient to your liking.

Brown Sugar
Sea Salt
Garlic Salt
Onion Salt
Celery Salt
Dry Mustard
Red Pepper (not too much)

Brine overnight, leave it on and smoke it.

The brine Ive always stuck with that everyone has told me they like is the Deluxe recipe in the lil cheif book (the recipe that asks for wine) so far as long I dont screw up the smoking process it comes out great everytime

I've done a few batches of chum in the past month that have turned out really well.

Here's what I do:

Fillet fish
Blot Dry with a paper towel
Pull the pin bones out
Salt generously and let stand for 2-3 hours ( I use Mortons Non-Iodized fine grain salt)
Rinse the salt off and blot dry again
I then let it air dry until it is opaque ( I forget what they call that?)
Then I make a thick paste from brown sugar (I like the dark stuff) and a little bit of warm water and spread it over the fillets
The brown sugar will melt and run off so I like to add a little more before it goes in the smoker. I usually leave the brown sugar on for at least over night.
I then throw it in the Little Chief. Thicker pieces on the bottom thinner pieces towards the top.
One pan of apple chips then a pan of alder chips. After that it's just a matter of leaving it in the smoker until it reaches the desired texture. Some of the thicker fillets stay in for as much as 16-18 hours. And I also put the box over to hold in the heat and smoke. I get better results if I cut the thicker fillets into 2-3 inch wide strips before smoking rather than leaving the fillet whole. I like that there is a minimum of ingredients and doesn't over-complicate things. Sweet and salty, Yummmy!

Never, NEVER, ever place your smoker on your deck!!! Not ever. I'm speaking from experience and I'm sure others will agree.

Hope this helps,

Camo

I agree with AintSkunked....The Big Chief recipe book has a deluxe salmon brine that can't be beat. I use brown sugar instead of the white sugar it calls for. I use a cheap Chardonay wine for the white wine the recipe calls for. I usually make a triple or quadruple batch to make sure it covers the fish well. I use a big rubbermaid tub to brine in. I lay a single layer of paper towels on the bottom of the tub and between pieces so the flesh doesn't touch another piece or the sides or bottom of the tub. The brine won't absorb into the fish if it touches anything but paper toweling. I have a batch going now for some big bright silvers I just caught. The brine looses it's punch after 3 batches and I then toss it out. The brine will keep 1 week if refrigerated after first using although I have frozen my brine and used it a second time.

2lbs dark brown sugar to a 1/2 cup of kosher salt blend well,layer fish / brine / fish / brine let sit 12 hours then mix up brine and fish well let sit another 12 hours rinse lightly smoke with cherry chips.Good luck,
STRIKE ZONE

I think people have the right brine idea.... the simpler the better. Some have great success with the wet brine. I use the dry. You have to experiment with your preference for the proper mix of sugar and salt. But buying a few pounds of dark brown sugar and a box of kosher salt or sea salt is all you really need. Raid the spice cabinet for everything else.

I too use a rubbermaid tub. After I mix the sugar and salt (I do it by eye now), I put a layer of the mixture on the bottom of the tub then I start laying in the fillets... and it goes without saying that you leave the skin on. It does not matter which side is up as long as you alternate as you layer the fillets... skin to skin, flesh to flesh. And put that layer of sugar/salt in between the layers of fish. The idea is to get all the flesh coated. Many people put the whole tub in the fridge overnight. I just let it set on the counter. By morning you have a big tub of fillets with a syrupy solution covering it all.... 8 to 12 hours is good.

Rinse off fillets, pat dry with paper towels and let them air dry... I even use a small fan to speed the process. You want those fillets to be dry but "tacky" from the sugar. This is a good time to add your favorite spices... or nothing at all works well too.

Any smoker will work but you have to learn what it does, how heat can be retained, etc. The little chiefs do work better with the box over 'em.... especially this time of year. I put new chips in every hour and the total smoke time is about 8 hours. But I like a hard smoke. More or less smoke and smoking time depending upon personal preference.

Another thing that goes without saying... spray some Pam on those grates and make sure the flesh side is down inside the smoker. Start with thick pieces on bottom but half-way or 2/3rds way through process, get them up top and the top ones down below.

Nothing much better than a cold amber, freshly smoked salmon, Lazy Boy and a Seahawks game on a Sunday afternoon.

I think the issue is that you did not smoke it long enough. If it is raw like on the inside it needs to go back into the smoker. This time of year two fish in a little chief can take well up to 12 hours.

I have tired a new conconction for smoking my fish and it turned out great.

I use a simple brine: rock salt and brown sugar.
1. Coat your fish with brown sugar and use a generous amout of rock salt-brine over night.

2. Do not rinse your fish when placing on racks-just pat the brine mixture off and let sit for 1 hour. Sprinkle some garlic salt and pepper on fish.

3. Smoke at approx 140-150 degrees. I run 4 trays of chips thorugh (any flavor you want).
At about the 3 hour point, I coat (just brushed on)my fish with a butter/honey mixture. I use one cube of butter and 1/2 cup of honey melted in the microwave, but it will depend on how much fish your smoking. I find that it helps seal the flavor in the fish without overcooking.

Depending on the outside temp, I usually smoke for approx 6-7 hours.

The last two batches of Coho I smoked turned out great.

I do the dry brine, but put the fish in the oven the get it done. 4 hr or so in the smoker and then the oven till its done. very low in the oven 225 to 250 or so and keep an eye on it.

I agree with lead thrower, cook it longer.

Also, this time of year I get my little chief hot off the start by using two pans in less then two hours, then resuming the usual 3 to five hour regimen.

Two things to watch out for. 1) Make sure to use NON Iodized Salt and not regular table salt. 2) When brining the fish be sure to use a non metalic pan. I prefer glass over plastic as the plastic will pic up other flavors that glass won't.

I've always just done a simple dry brine of brown sugar and non-iodized salt and thats it. I place the fillet chunks in my glass caserole dish skin side down and then liberally coat with Salt and then completely cover with Brown Sugar. I do this in layers until the dish is almost full and cover it and place it in the fridge overnight. In the morning I'll drain the brine off patt it dry and toss it in the smoker using smoke until the flesh is the consistency I like. I've never bothered to cover my Little Chief but usually I smoke in the summer. I just recently purchased a "Texas SmokeBox style" BBQ and converted it to propane. Now I can smoke 4 salmon at once instead of just one! It runs hotter than the Little Chief so it doesn't take as long. The overall results were just as good though! I'll probably end up doing some more this weekend.

Simple Wet Brine:

1 Cup Brown Sugar
1 Cup Non Iodized Salt
1 Gallon Water

Soak over night in covered plastic or glass bowl in the fridge, and pat dry before smoking. I have been using Little Cheif for about 6-8 hrs depending on outside temp. Smoke to taste, I go 4 pans of apple.

I use the deluxe recipe contained in the recipe book that comes with the big/little chief and have had excellent results. Some people really like the recipe and tecnique described on the salmon university page. I've not tried it yet...

Aaron

I've been using a dry brine consisting of
4 cups brown sugar
3/4 canning/pickeling salt
few shakes of garlic salt
few shakes of red pepper
place brine over meat and let soak for about 2-3 days. Lightly rinse off, allow to dry, then smoke. Have not had a problem yet, and very easy brine to make

All good advice...

My feedback is that with a little Chief you definately need to add insulation i.e. the box or a heavy blanket.

I now have one of the propane fired smokers I bought at Costco- it's almost too hot ! you have to keep a close watch on the heat setting.

If it's mushy you need more time in the smoker and possibly more salt in you brine.

Finally, I like to add some dark molassas to my wet brine in place of the brown sugar- it adds a bit of color as well as the sugar.

Joe

The doc and the wife says No more salty Brines,

So I have been Brining My salmon with Yashida's Original Gournet, I know it still has salt but much less compared to my Salt sugar Brines that I used to do.. So I let it sit in the Fridge for 48hrs. Pull it out , let it air Dry for a HR, then put brown sugar and Honey on top with a little montreal Steak Seasoning for a little Kick..

I bought a Charcol smoker from the Great outdoors Smokey mountain series 4ft Smoker 5 racks its a large Smoker for 99.99 at Walmart , I use the Charcol during the summer for meats ,During the Winter I did not want to babysit it so I went to Brinkmans web site at bought their 1,000 watt burner and put in the bottom of my smoker.. that thing really put out the heat ,during the summer it does not take long to smoke.. It should take 12 hrs for sure on the smoking if not more, I have taken 24 hrs on King's before during the winter.. Turns Out Great..

this time of year put your brined fillets in the smoker and let them air dry, without the smoker on, for a couple hours. If they still look moist plug the smoker in for an hour without wood in it. then add wood. They sound way too moist from the brine and the cold air this time of year will add time to your smoking as it is.

Mine is really easy and everybody loves it.
Right before bed:
lay fillets in a tub flesh side up
coat flesh with rock salt
layer of wax paper
repeat until tub is full and refridgerate for 8 hrs
rinse all fillets and dry
sprinkle on garlic powder,onion pwdr and peper
Smoke in little or big cheif for 3-4 pans of chips
finish in oven at 150 until done (one to two hrs)
Let cool and vacuum or eat.
Good and simple taught to me by one of Norway's finest.

Thats the one I use and have always been happy with the results. Pete

I have tried every receipe in the book, purchased three smokers, a little chief, Bradley, and a smokey mountain. God knows how much salmon I've ruined over the past 20 years trying to get it right. I finally brought a load of fish to Brinney Sea in Olympia and had them smoke it for me. The results were the best smoked fish I have ever tasted, far better then anything I've accomplished in 20 years and I didn't have to spend any of my own time doing the work. Give them a try, thier smoked fish is fantastic and they are reasonably priced at $2.50 lb. My smokers are now retired.

1 Cup Brown Sugar
1 Cup Non Iodized Salt
1 Gallon Water

In the smoker for as many pans as you like then into the oven on 200 to 225 for 2 to 3 hrs.
Any higher the meat will trun dark.

A lot of good information. I have noticed during years of using a little a little cheif a problem with insufficient heat during cold weather even with the box on the unit for insulation. I finally realized that if (after the fish was sufficiently smokey) I let the chips turn to charcoal, then let them burn, that process releases a lot of heat. Now I save the charcoal from the early stages in a metal pan for heat during the finish. If you think this is to much hassle the oven or a microwave also works great,for finishing.

A lot of good information. I have noticed during years of using a little a little cheif a problem with insufficient heat during cold weather even with the box on the unit for insulation. I finally realized that if (after the fish was sufficiently smokey) I let the chips turn to charcoal, then let them burn, that process releases a lot of heat. Now I save the charcoal from the early stages in a metal pan for heat during the finish. If you think this is to much hassle the oven or a microwave also works great,for finishing.

I have always used a simple dry brine of rock salt and brown suger. It has always worked great for me. The delux recipe also works great but I find it to be more of a hassle.

My question is about the little chief on the deck. I have always run my smoker on the deck plugged directly into a wall socket. I have never had a problem or seen any concern with it. I'm now a little freaked out I'm going to burn the place down while napping. So what's the deal. Camofish could you please explain what happened or what the safety issue is. I live in a Condo and cannot imagine not using my deck for smoking and barbecueing.

the fish was smoked for over 8 hours, it had an extreamly salty flavor so i dont think i would want to use more salt. Also, the salt was non-iodized and the pan was glass. Any other ideas? Thanks

Try this one It's won a PSA smoke off.

Smoked Candy



1 cup white sugar

1 cup brown sugar

1/3 cup salt

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp pepper

Cut fish into no bigger than 6"x4"

Mix all ingredance into bowl .Place fish into mix coating all .Place fish skin side down in a 2ndglass bowl (the bigger the better).Layering the fish till done.

The fish will start to emulsify so don’t fill to the top. Cover with plastic wrap and put in frig for 2 days rotating fish from top to bottom after 1 day. After 2 days rinse the fish slightly and shake off water put on smoker rack. Let sit for 1/2hr. Preheat smoker then place fish in for 6 to8+ hr depending on thickness using HICKORY or your preferred smoking chips. Fish should look caramel in color when done.

Rack your fish by splitting at the belly and filleting out the backbone. Then cut some vine maple and weave into a stake and load with fish. Next, build a smoky fire in the beach and stand the loaded stakes against a log so they are within a few inches of the fire. Allow to smoke thusly for at least two days while the whole family celebrates and prays and generaly gives thanks to the great spirit.
When all of your fish is done to perfection, set up your fireworks stand and sell the whole batch to people driving by on the highway.
Then go to Olympia and buy some of the best smoked fish you ever had at the farmers market.

I also agree with the olympia based brinney sea,and I also use johnnies in tacoma.Both of these places have different flavors and you can sample before you chose.Johnnies is a little cheaper at a $1.50 per pound and it's perfect every time.Smoking fish in the winter is a pain in the arse.

I use the recipe on the WDFW site simple dry brine I just add a few seasoning before it goes in the smoker

You have heard it enough times by now, go with the Luhr-Jensen book's gourmet recipe, but here are some helpful hints to avoid that mush:
1. Whenever possible, use fresh fish. (Frozen fish also absorbs salt more than fresh, and you can always freeze smoked fish)
2. Rinse till your hands are frozen from the cold water, but don't let the fish get blasted to mush by the water.
3. Paper towl dry (Make sure it is DRY), and set on racks in the fridge. Fish that has been proplerly salted can last several days in the fridge. If dry is what you are after, try this. I always dry for 24 hours like this, and I have gone as long as three days, and still had fantastic results.
4. I almost forgot, the wine is what does it for me. I use extremely dry white wines such as a sauvigon blanc.

Best of luck, and for your self, add some touch to any recipe to make it uniquely yours.

grumpr I have had fish prepared like that only they used cedar instead of maple for the basket,you must have missed out on the clams and oysters steamed open on a bed of hot rocks covered with sea weed. than a canvas tarp they were excellent it also helps knowing what rocks to use those exploding rocks can be almost as dangerous as the fireworks. I still prefer Budweiser over the Schlitz bull beer. Never have tried commercially smoked fish though,might have to one of these days