In the PNW there are lots of folks smoking salmon with all types of smokers.
Of those the Little Chief/Big Chief are probably the most widely distributed because they're cheap and "sort of" work.
There's no temp control, not much ventilation and they typically run too hot.
I finally got my Totem (similar to Big Chief) working well.
I posted this on a couple of fishing forums that I frequent...
Well, it's actually a Totem Smoker, Big Chief's predecessor.
(the title should search better like that)
These things are the Easy Bake Ovens of the Smoker World and there are thousands in service, especially in the Northwest.
They're cheap and work "OK" for fish, jerky etc.
I wanted to see if I could get this one better than OK.
The Totem is only a 250W (Big Chiefs are 450W) and it still runs too hot for properly smoking fish.
It will run right up to 140F and I want to be at 110F for fish.
I've thought about these mods for some time and I finally got them all done.
Thermometer
This is the most important mod. Without a therm you are blind.
I wanted a good one, with the proper range for this smoker and a medium length stem.
Tel Tru MT-39 (1-3/4" dia face and 5" stem) $19.95
Grommet for Therm
Air Flow
Next was to get those temps down by adding some air flow to the cabinet.
Here you can see two Weber "daisy wheel" vents and two 8" stacks (w/covers) made from 1-1/4" elec conduit.
Side View
Inside view shows backing plates for compression fittings, 5" therm stem and 1/16" x 1" x 1" aluminum angle for the two added grates (Big Chief). Totems came with 3 grates...there is room for 5.
Finished Product
Look Ma, no pale orange here and no nasty white curd !
Not only does it actually work properly now, but it looks cool with the fresh air intakes and the twice pipes billowing smoke.
Topic: Smoking Salmon (Read 1792 times)
