Smoked Salmon in the Big Chief Front Load Electric Smoker

In this video, I will be smoking salmon in the Big Chief Front Load Electric Smoker.
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Check out our article Smoking salmon in an electric smoker
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Check out our article Smokehouse Products Big Chief Front Load Smoker Review
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[@user-lw8dv5xz5b]

Great video very meticulously done. What about like 2 weeks? Old smoking with other meats and possibly Simon to make like jerky or just a real tender. Whatever nobody talks about cold smoking 23:13

[@pioneersmokehouseschannel]

Thank you! Are you asking smoked for 2 weeks? Most people don't talk about cold smoked salmon because it can be dangerous and is recommend to only be done by professionals. I have done it, but I won't be making a video.

[@seetheshells1976]

Would you finish it off on a food dehydrator (I have an Excaliber)?

[@pioneersmokehouseschannel]

You can once it gets to the flavor you want. I normally use the oven. for food safety I would recommend a good cure if there is any chance of not getting a safe internal temperature. Also, freezing salmon can kill parasites.

[@MartinezMobileDetailWhidbey]

Hi, this is a great video. I just have some questions. I have a lot of pink fillet salmon in the freezer in a vacuum seal bag and I want to smoke it all. I will buy tomorrow the big chief top door. So I understood that: After salmon is been season over night, You smoke it for about 12 hours total. The first 3 hours you add wood chips to the pan every hour. Then you decided to add a 4th pan with wood chips and seal it with the insulation (little lose) for 1 more hour. After 4th pan burn out all the wood chips you did closed more the insulation and let it smoke for another 8 hours without any wood chips? After 12 hours total, the salmon was on the point were you want it. My confusion is this: I don't need to use wood chips the whole 12 hours because it will get too smoky and taste bad. I only want it to smoke it with wood chips for a few hours and then let the big chief do the job without adding wood chips. Right? or I'm wrong? Thanks you in advance, I had never done this before so I want to be sure I do it properly. Thank you for the video.

[@pioneersmokehouseschannel]

You are correct! The 4 pans of woodchips will get the smoke into the fish, don't over smoke it. Then up to 8 hours of addtional time to complete the cooking process. Because the Big Chief cooks at 165 degress it take a long time. Some people like their salmon more done or less so you should check it every two hours. Also, smaller pieces of fish cook faster.

[@jasonhurdlow6607]

Hmm... didn't know I'd need an insulating blanket for my smoker. Is this weather dependent? It's going to be pretty warm out today.

[@pioneersmokehouseschannel]

Very much so! The insulation is really something I use for winter time smoking. Back when I first started using this smoker the directions call for using the original box as an insulator. They stopped doing that, maybe it was not safe or... they could sell the insulator. in the summer I like to smoke at night on hot days.

[@jeffrusch8988]

Another great video!

[@pioneersmokehouseschannel]

Glad you enjoyed it! Thanks for watching