THANK YOU for the video - I was so intimated by the Big Chief and its poor instruction manual. After watching your calming video I followed the steps and my first round of ribs was AWESOME!
I normally use the big chief top load smoker.. I learned how to smoke fish when I was a kid with a little chief smoker and I have been a fanboy ever since. Fish is my all-time favorite for this smoker but jerky is also great. I did London broil jerky the other day.
Thanks for the video, I have a couple questions for you ...how often do you add woodchips to the little chief? Do you dump the ashes and add a new batch of chips or just add the chips on top of the ashes?
Hi Bren! Thanks for watching the video. I like to add fresh chips on top of the already-burnt chips. I find the newly added chips smoke faster that way. By the way: in my experimenting with wood chips I personally like Cherry or Pecan chips over Mesquite, just thought I'd share that. Do you have a preferred chip?
@videomejoe - You're right! I have to remember to show that next time! The rib smoke ring was thin, not as thick as I would've liked it. But the flavor...AMAZING!!! Thanks for watching!
Hi Jackie. Thanks for watching the video. The amounts of dry seasoning depends on the size of the rack of ribs. And to be completely transparent, I don't measure my seasonings. It's a "feel" I have as I pour each dry ingredient.
Hey Kevin. I usually have them in the aluminum pan, covered, for about an additional 2 hours. Then when fully cooked, I like to take them out the pan and give them a little sear right on the grill. **Something I've learned while having them in the aluminum pan and covered..."low and slow". 300° to 350° for a couple of hours**
@@WilDesAdventures If it's in the smoker for 3-4 hrs yer gonna have to add more chips right? Or do you let it do one cycle then let it sit in 150-200 for 4 hrs then move to BBQ for 3 hrs? Can you tell Im freaking out because I have ribs in the smoker as we speak. haha
@@marinatinseattle - LOL! Don't freak out! If the chips are "ashy", you will have to add more chips. As long as they're providing smoke, you're good. And yes, about 4 hours smoking then bbq for 3. Let me know how they turn out!
Yeah I don't know man use sawdust on the big and little Chiefs woodchips tender catch on fire in the heating element only gets to 165 degrees so if you're doing what you're doing in the summertime susceptible to food poisoning bro
Hey Chris. I appreciate the comment. I've never had anything catch on fire. I use the smoker just for that- to smoke. Once I smoke the meats I make sure that the temperature in the GRILL, which I utilize to actually COOK the meat, takes care of killing any bacteria, food poisoning, etc. I have not had ANY food-poisining incidents with any of my guests or my family in the MANY years of cooking. Thanks for watching! Did you subscribe? 😉
@@WilDesAdventures yeah so anyways I've had Big Chief little cubes for pretty much my whole life to each their own but they are really design to smoke salmon
Well....I WASN'T hungry....but now I'm starving!! Outstanding...thanks for your efforts! Really looked wonderful!
Lol! I appreciate that Stephen!
I have had my Little Chief almost 45 years the rack assembly comes out through the top. Still works great.
45 years?!? Wow! Good to know they last long!
THANK YOU for the video - I was so intimated by the Big Chief and its poor instruction manual. After watching your calming video I followed the steps and my first round of ribs was AWESOME!
That is so great to hear @mawelsh! Keep experimenting and trying different meats! Thanks for watching!
Just watched this and couldn't agree more! Thanks for all the info
I normally use the big chief top load smoker.. I learned how to smoke fish when I was a kid with a little chief smoker and I have been a fanboy ever since. Fish is my all-time favorite for this smoker but jerky is also great. I did London broil jerky the other day.
Looks delicious brotha. Thanks for showing all the products you used
Thanks for watching, Adrian!
Do you keep feeding the thing chips for the entire 3-5 hrs? Seems like it gets over smoked. It never gets over 150 deg...should be about 200 deg
Thanks for the video, I have a couple questions for you ...how often do you add woodchips to the little chief? Do you dump the ashes and add a new batch of chips or just add the chips on top of the ashes?
Hi Bren! Thanks for watching the video. I like to add fresh chips on top of the already-burnt chips. I find the newly added chips smoke faster that way. By the way: in my experimenting with wood chips I personally like Cherry or Pecan chips over Mesquite, just thought I'd share that. Do you have a preferred chip?
@@WilDesAdventures I love hickory chips! How often do you have to add new chips?
@@brenrich9288 Ah, Hickory chips are nice too! I add the new chips when the previous ones are blackened/ashy
Nice work! Thanks for the tip w/ the membrane. Can’t wait to try this on my Little Chief. Testing it with salmon this weekend.
@Kenny Thanks for watching and the comment! Funny thing, I was just telling my wife that I haven't smoked Salmon yet! Let me know how yours turns out!
@@WilDesAdventures been using Lil chief smokers for salmon for 45 years. They work GREAT!!!
@@johnbolton9957 Thanks John! Haven't had a chance to do Salmon yet. Looking forward to it!
look pretty tasty!
you can do your rims the way you want but can you smoke pellets with a big cheif smoker
@strectchy - Yes! I have smoked pellets and they work very well too!
Thanks for watching!
How long do you grill them for?
Thanks for your question. I grill them for another 2-3 hours, depending on the tenderness
Since you didn't show it, can you describe the rib smoke ring?
@videomejoe - You're right! I have to remember to show that next time! The rib smoke ring was thin, not as thick as I would've liked it. But the flavor...AMAZING!!!
Thanks for watching!
Looks good! what is the dry season mixture amounts of each spice, please? thanks
Hi Jackie. Thanks for watching the video. The amounts of dry seasoning depends on the size of the rack of ribs. And to be completely transparent, I don't measure my seasonings. It's a "feel" I have as I pour each dry ingredient.
You might have said, and I may have missed it, but how long did you have them on the grill? And, did you leave them in the aluminum pan covered.
Hey Kevin. I usually have them in the aluminum pan, covered, for about an additional 2 hours. Then when fully cooked, I like to take them out the pan and give them a little sear right on the grill. **Something I've learned while having them in the aluminum pan and covered..."low and slow". 300° to 350° for a couple of hours**
@@WilDesAdventures Thank you!
@@WilDesAdventures Great video! I can't wait to try your recipe!
You didnt say how long they went in the BBQ at 300 deg.
Did you have to add more chips or leave the same pan the whole time?
Thanks for the question. I do continue adding more chips. This does affect the "smokie-ness". If you want more smoke=add more chips
Do you just freeze them after smoking?
@Comrade Jake - Yes. I believe they taste better reheating after freezing. They last forever that way! Thanks for watching!
What brand is your Little knife?
Thanks for the question. That little knife is part of the "Miracle Blade III" set.
Thanks!
@JoEllen - Thanks for watching!!
What ribs? Beef or pork
@tunchthumb5227 - These were pork ribs
how long does it take to cook in barbequ
I like to cook it for approximately 3 hours, and the meat will fall off the bone!
@@WilDesAdventures what is the temperature? and I understand the smoker for another 4 hours.
@Oleg I like The grill temp to be approximately 350°
@@WilDesAdventures If it's in the smoker for 3-4 hrs yer gonna have to add more chips right? Or do you let it do one cycle then let it sit in 150-200 for 4 hrs then move to BBQ for 3 hrs? Can you tell Im freaking out because I have ribs in the smoker as we speak. haha
@@marinatinseattle - LOL! Don't freak out! If the chips are "ashy", you will have to add more chips. As long as they're providing smoke, you're good. And yes, about 4 hours smoking then bbq for 3. Let me know how they turn out!
Yeah I don't know man use sawdust on the big and little Chiefs woodchips tender catch on fire in the heating element only gets to 165 degrees so if you're doing what you're doing in the summertime susceptible to food poisoning bro
Hey Chris. I appreciate the comment.
I've never had anything catch on fire.
I use the smoker just for that- to smoke. Once I smoke the meats I make sure that the temperature in the GRILL, which I utilize to actually COOK the meat, takes care of killing any bacteria, food poisoning, etc.
I have not had ANY food-poisining incidents with any of my guests or my family in the MANY years of cooking. Thanks for watching! Did you subscribe? 😉
@@WilDesAdventures yeah so anyways I've had Big Chief little cubes for pretty much my whole life to each their own but they are really design to smoke salmon
@@chrisjohnson1440 My Little Chief Smoker has been AMAZING smoking pork, chicken and beef too! Loving it!!!!
Chris- learn some manners
Do u have to soak chips first?
I prefer not to soak them