Little Chief Smoker Not Hot Enough...... :( Help!

[TelStar26]

I started smoking a batch of salmon yesterday. After a 8 hour smoke it wasnt even close to cooked. I put it in the fridge over night.
I left 90% of the fish in the fridge today with the plans of canning it this evening. But there was two pieces I got smoking again this morning. After another 6 hours this morning the two pieces still arnt cooked in the middle! I just went and measured my temp beside the fish on the lowest rack and it reads 115-120 ish.
Is my fish Bacteria ridden now
Im not as worried about the 2 pieces in the smoker as we speak, but theres probly 10lbs of the meat in my fridge ready for canning tonight. I dont want to can all that fish if its going to make me sick.... What do I do....

[kildonan]

I'm not sure about the bacteria, I'll let a foodsafe person chime in on that. I have encountered a similar problem when after quite a few hours the fish is not done, I am tired and ready for bed. This happens mostly on colder days. With a little chief I like to allow 12 hours to finish the product in the smoker.

I have on a few occasions finished the fish off on the BBQ at low temps. The smoking part is done in the first few hours, you just need to finish the drying process. The BBQ does a good job of that.

Another way to do it is to increase the heat in the smoker. You can put the box of the smoker over the smoker and that helps to keep the heat in. My Brother sometimes throws an old sleeping bag or the likes over the smoker to keep the heat in as well.

[TelStar26]

Thanks for the advice. Im thinking these two pieces are done(bad), there still wet inside. it was a white fish, but now its gray and wet inside.....But Like I said, Its the huge load of it in the fridge that I want to can tonight Im more worried about. it only had 8 hours in this smoker yesterday, and its been in the fridge since. One buddy said if your canning it, It should kill any bateria in it with the canning process... but I dont want to get my self or others sick just from one buddys word....

[beemer]

Thanks for the advice. Im thinking these two pieces are done(bad), there still wet inside. it was a white fish, but now its gray and wet inside.....But Like I said, Its the huge load of it in the fridge that I want to can tonight Im more worried about. it only had 8 hours in this smoker yesterday, and its been in the fridge since. One buddy said if your canning it, It should kill any bateria in it with the canning process... but I dont want to get my self or others sick just from one buddys word....

if your not sure, turf it ,you will sleep a lot easier.

[tykkyt e blue]

In cold weather, I have put a large cardboard box over whole unit to raaise the temp..
Just prop up bottom edges of box so air can still flow thru to the chip pan - Seems to raise temp about 30f and shorten smoking time

[casper5280]

If I'm smoking to "can" fish I just smoke for 3-4 hrs anyway. You just want the smoke flavor, the canner does the cooking. I just brine and smoke like normal and take out and in to jars and into the canner. Done it that way for years and never a problem or a complaint.

[TelStar26]

Thanks for all the help guys, but im still unsure if my fish I wanted to can is bad from sitting in the smoker for 8 hours at aprox 120 degress. 150 ish is recommended......
Any thoughts?

[Poppa Swiss]

In cold weather, I have put a large cardboard box over whole unit to raaise the temp..
Just prop up bottom edges of box so air can still flow thru to the chip pan - Seems to raise temp about 30f and shorten smoking time

A lot depends on where its located, if there is a breeze running by it goes in the vent holes and can really cool things down. I've used boxes, foil emergency blankets but now I use a mexican blanket when smoking in the winter and it rarely takes more then 4-6 hours.

I can't believe it would take 9 hours+ in this heat we're having, it could be possible your element is partially burnt out and not putting off enough heat.


I wouldn't worry too much about bacteria, pretty tough for anything to grow on such a salty medium, provided you gave it a good brine and air dry first. If you're worried you could Pasteurize the salmon for 30 minutes at 145 in the oven.

[Sculpin]

I had two big chief units in the past and the elements varied greatly between the two. Maybe look into a new element. I believe you can buy them at Canadian tire.

[fish stalker]

yup I was wondering about this the other day. what temp is a little chief supposed to run at? mine is 120. I did 120 for 12 hours worked out fine. I have also done 8 then an hour in the oven at 170 ( the lowest my oven will go). Did a run in my big chief in the sun the other day and cooked the shit out of it. One tip is to make sure you have a very short extension cord. and that its a beefy one. you lose current apparently. in this weather we shouldnt need boxes ,sleeping bags etc to get up heat. but again im not sure what the little chief is supposed to run at. I will try and find someone to call tomorrow. I replaced the element and didnt help. might for your who knows.