Smokehouse Products Little Chief Electric Smoker review and price compare 2025
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Product overview
| Brand | Smokehouse |
| Model Name | 9900-000-0000 |
| Power Source | AC/DC |
| Color | Silver |
| Item Weight | 12.2 Pounds |
| Item Dimensions LxWxH | 11.5 x 11.5 x 24.5 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Front loading electric smoker comes with recipe/instruction booklet and 1.75-pound bag of Chips n' Chunks hickory flavor wood fuel
- Consistent low temperature setting using a 120V, 250W heating element for approximately 165 F.
- Easy-slide chrome-plated grills; maximum capacity flavor fuel pan; dishwasher safe drip pan
- Durable, embossed aluminum construction; for outdoors use only
- UL, CUL, and CSA listed; no-assembly required; 2-year limited warranty
- Dimensions: 24-1/2" H x 11-1/2" W x 11-1/2" D. Capacity- Smokes up to 25 pounds of meat or fish
- Safety: Smoker comes with UL and CUL certifications.
This fits your .
From the manufacturer
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Consistent Low TemperatureA consistent low temperature setting (165 degrees Fahrenheit) so you know that you're smoking food at the low temperature you need and not cooking and ruining your expensive and well earned batch of salmon or sausage. | Engineered Smoke VentilationEngineered for premium smoke ventilation including smoke circulation and proper dehydration. This ensures you get that deep smoke flavor and just the right texture when you're ready to take your food out of the smoker. | Smokes up to 25 lbs!The smoker's capacity is a whopping 25 pounds, so whether you're smoking a fresh catch of salmon, a batch of elk jerky, or your favorite sausage recipe, you're sure to feed the entire family with the Little Chief. | Easy to UseFor 50 years, Little Chief smokers have been recognized for their easy to use application for all meats. |
Original Big Chief and Little Chief smokers still in use after more than 30 years.
Smokehouse Wood Chips
- All Natural Hardwoods
- Dried at over 1300 degrees
- Premium bark-free wood
- Low moisture for premium smoke
Made in the USA Since 1968
Manufacturing Big Chief and Little Chief Smokers
In 1968, the Little Chief smoker along with a line of smoking wood chips were introduced to the sport fishing industry in the Pacific Northwest. The Little Chief was quickly recognized by serious fishermen as the the product of choice for smoking their catch of salmon, trout and steelhead. In the early 1980's the larger Big Chief Smoker was introduced, making them the most popular line of fish smokers sold in North America. They remain favorite today with Anglers and Chefs across the country.
product description
product details
- Date First Available : November 11, 2020
- ASIN : B08NBF6F8K
important information
Important information
Safety Information
On Product Combined Cancer Reproductive
Legal Disclaimer
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
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Questions about Smokehouse Products Little Chief Electric Smoker
Q:
What are operating cost? say for 24 hrs
Answer: Well it's a 250 watt element. So for 24 hours that's 6 kilowatt hours(kWh). So look on your electric bill for your kWh pricing. Multiply your kWh price by 6 and you've got the answer. For instance if your electric costs $0.12/kWh then it would be $0.72 to run the unit for 24 hours. Hope this helps!
Q:
Does the top come off at all? I use this for smoking cheese, and need to adjust the lid so it dont get to hot in the smoker.
Answer: I used my original top loader little chief to smoke cheese quite successfully, there were instructions included for how to do it. Basically remove top and rack. Lay two wood slats across the top near the edges. Place the rack on the wood slats so it is directly above the smoker. Add trays of cheese. Then slide the cardboard box the smoker came in down over the rack. It stays above the smoker keeping it cooler than normal. Still, on a hot day the cheese will soften and sink into the wire trays. So only smoke cheese on cooler days, and check periodically. Great smoked cheddar.
Answer: It's the wrong kind of smoker for smoking cheese. You are looking for a cold smoker. This is a hot smoker that is made to cook and smoke meat at the same time and will have a temp. of 160 to 180 degrees F.
Answer: I’ve used this smoker for years to smoke cheese and never had to adjust anything, just keep an eye on it and rotate the racks when needed
Answer: On the front-loading smoker, the lid does not come off. Maybe you should consider the top-loading one.
Answer: No, the lid does not come off on this model, but you can crack the front door to make things a little cooler.
Answer: They sell a top loading model that the lid can be adjusted, but it's not as convenient as the front loader. I had the big chief top loader before I got the little chief front loader.
Answer: The entire front comes off. The top is riveted to the other three sides. You'd have to break it to get the top off.
Answer: The top doesn't come off
Answer: The top doesn't come off but the front does. I believe they have another model that is a top loader.
Q:
How often do I need to change the wood chips? It seems like mine quit smoking after about 20 minutes.
Answer: The chops will smoke heavily for about 30 minutes but leave them in until all you gave is ash product. Fill completely again.
Answer: I will fill it up and on average change it every hour.
Q:
Can you change the chips out without opening the door and losing all your heat and smoke?
Answer: There is a small door for the chip pan to go in and out of. Since the chip-pan-door is at the bottom of the unit, you lose very little heat/smoke even if you were to leave it open while loading chips. The chip-pan-door will not stay open unless you hold it open.
Q:
Reviews say you can't cook in this - why not? 160' is hot enough as a "slow cooker". Don't need smoke for all of it.
Answer: If you are looking for a unit that can cook and smoke, then you should look elsewhere. There are units that are designed to do just that. The maximum attainable temperature for Smokehouse smokers may be 160 but this depends on the outside temperature as well. In cold temperatures the unit never rises to 160. Secondly, 160 is too low for poultry. Thirdly, even if you did use it as a slow cooker, at 160 it would take the meat that so long to cook that it would be dried up by the time it's ready. Slow barbecuing is done at 225 F.
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Answer: I cooked raw fish with this, all the way thru. When it came to steak , no such luck. After 5 hours of smoking, steak still raw in the middle. Don't even try a whole chicken. A lot of the things I like to smoke are to much for this smoker. This smoker is good for adding smoke flavor to things all ready cooked, or food you will have to finish off in the oven. I own 2 smokers now. This little chief for small stuff or to add flavor. Then a second more powerful smoker that can reach 300 degrees for the whole chicken, Capon, brisket, duck, turkey.
Answer: the meat did not get done inside. and it was on for over 12 hours
Q:
Do you have to cook the fish in a oven before or after smoking it? If smoking fish, how long do you have to keep it in the smoker till its ready to ea
Answer: The smoking process cooks the fish and smoking time depends on the type of fish/brine used. It comes with a user guide that has smoking times and recipes. We smoke salmon for 12-13 hours.
Answer: I do not cook my fish in the oven. The smoker does the cooking. The booklet that comes with the smoker is a great guide and the more you smoke the better you will get at judging when the fish is done.
Answer: I have smoked salmon in the smoker for 6 to 8 hours and it is cooked, moist and great flavor. I freeze some so when guests come, it makes a great appetizer. Nothing like the store bought smoked salmon...Very moist and melts in your mouth!
Answer: Smoke it for an hour-then cook as you desire....it works great!
Answer: The smoker will "cook" the fish. The time depends on how this the fish is and how you like it cooked. I smoke salmon fillets on 275° for about an hour and they are still a little rare in the middle.
Answer: No you don't have to cook the fish first nor after. I smoked it 2 hours and it was too long. Try one hour
Answer: Brine fish overnight and smoke in little chief 6 to 8 hours. Perfect smoked fish and you will be surprised at how moist it is :)
Q:
Is this for indoor use? If so, would the room be filled with residual smoking flavors inside the house?
Answer: This is not for indoor use...your home will be filled with smoke... I use mine on our covered patio and you can smell the smoke for weeks after use. I am not aware of any smoker that can be used indoors...
Answer: You could but would have to have good ventilation as there is smoke wouldn't recommend it for indoors better for outside
Answer: Absolutely not. Your house will fill with smoke, good smelling ample but smoke instead.
Answer: The smoker would be very dangerous due to the carbon monoxide
Q:
do you use saw dust or wood chips in litte cheif smoker?
Answer: Wood chips for a smoked flavor and can be found easily. Saw dust would leave no smoked flavor and may catch fire.
Answer: I use big chunks or chips . They last longer !
Answer: Chips, never tried saw dust. I would think it would burn to fast
Answer: I have only used the wood chips, with excellent results.
Answer: Wood chips
Answer: wood chips
Answer: Personally I use chips. Fruitwood like Apple or Cherry give a milder flavor than Hickory or Mesquite.
Answer: Chips or the pellets
Answer: Either. I use pellets smokes longer
Q:
Can this be used with 240v power
Answer: I don't think so I think it's only 110v
Answer: I believe u can get a step down adapter
Answer: no
Q:
is the voltage 110v-240v?
Answer: Only 110V
Answer: 110v.
Answer: It uses a 120V, 250W heating element.
Q:
Condo rules no more than 200 inches of cooking Area Or surface
Answer: the actual footprint of the smoker is less than 200 square inches, but overall cooking surfaces, being 4 racks is closer to 800 sq. inches. I guess, technically speaking, you could use just one rack and be under the 200 sq. in. limit.
Answer: This item doesn't really cook meat. Just adds smokey flavor. has 4 shelves each 11.5 X11.5, if all are used then provides over 500 inches of smoking surface area
Answer: Well there are 4 shelves, each approximately 8 x 8. So 256 inches approximately if you 4 shelves
Answer: Use only 2 of the 3 grates provided & you s/b within the rules.
Answer: I didn't get out a measuring tape, but the little chief smoker is about the size of an average cooler standing upright - we love our smoker - I'd say "go for it!"
Q:
Is this a good choice for beginners? I wanna learn to smoke fish and meat but don’t know how to :(
Answer: This is a great one for a beginner. Very easy to use. I bought it for my son and he's constantly smoking something. I smoked a turkey in it for Thanksgiving. It was so good!!!
Answer: Yes it will get you started. It doesn't have variable temperature so it will take longer to smoke some things, especially when its colder outside. But you can smoke salmon, jerky, and various other smaller cuts easily. It's been a good smoker for me. If you get into smoking you will definitely want to upgrade eventually though.
Answer: This is the Best thing out there to smoke fish in. Been doing fish for well over 50 years now,. And I wouldn't think of not using this smoker.. use apple wood or alder chips for fish. Much better than hickory,. Only use 2- 3 trays of chips per batch of fich no more.
Answer: Yes this is a great smoker for beginners. It comes fully assembled and includes wood chips.
Answer: Great choice 4 a beginner. Easy to use, easy to learn.
Answer: Yes, low cost - so you can experiment freely, easy to operate, light weight, and compact. I have been smoking for years and find the Little Chief to be the best and most economical smoker I have ever owned. I wish I had started with a Little Chief - I would probably still have the original one I would have gotten (very durable).
Q:
How much does it weigh?
Answer: Real light weight .not for the person who has any experience at all .wouldn't recommend
Answer: I can't say exactly, but it is very lightweight.
Q:
Will this smoke a 25lb turkey? My dad has one, but said he could hardly fit his 25lb turkey into his current Little Chief that he has had for years.
Answer: You need a Big Chief
Answer: Sorry we gave it to my brother
Q:
If I'd have to cook my pork shoulder in the oven after smoking it, are there others that would completely cook it?
Answer: Yes. I like this because I am able to smoke it most of the day and then cook it in the crockpot overnight to ensure it has a nice smoky flavor. The ones that cook and smoke at the same time, do not seem to have the same depth of smoke flavor. However, this is my personal opinion
Answer: do yourself a huge favor and get one of the Masterbuilt Smokers. This smoker is REALLY small, and won't fit a good size shoulder anyways. I smoke a 7 pound brisket in my Masterbuilt, and it will fully cook it, no need to bake afterwards. It has a digital control that can control the temp to the degree. I love my Masterbuilt smoker, and it is worth every penny. The little chief is a VERY small sheet metal smoker that is so thin, it likely won't look very square just after you unbox it
Answer: Yes, I would suggest a did it'll smoker. You have to make sure the temperature range will go to at least 250 degrees. You can get one for around $200-300
Q:
Can I use small logs to smoke? About 1/2 inch to 2 inch diameter alder.
Answer: NO you must use chips .sold in a bag . If you cut your little 2 inch logs into small chips they must be DRY . There is not enough heat in the burner for Big pieces of wood.
Answer: I don’t think it would work. The pan is small, and to smoke you need “shavings” or similar to get it to smoke.
Answer: No. Small logs will not work though you could chip them and then use them.
Answer: I have tried to use the smoke house "chunks" and they did not work very well for me. I pretty much stick to the smokehouse chips. I also have the big chief model and it has a hotter heat plate. Maybe the chunks would work in it
Answer: i dont think they would smoke well. It’s designed for very fine chips. It’s a fairly simple design, no thermostat or timer, plugged in it’s on, unplugged it’s off.
Answer: Sure it would work:)
Q:
Can this be set up to cold smoke?
Answer: Not that I'm aware of. The heating coil to make smoke from the chips is at the bottom of the unit so, to make smoke the unit gets up around 165-185 degrees which is not cold smoking.
Answer: For cold smoking ... tilt the door (bottom end out, top of door leaning.) Don't put anything on the bottom rack. The smoke will still go up but will be cooler than sealing the door. You must try different times with burning the wood. It really isn't worth the mess and time ... but you can do it.
Answer: If you keep the door panel off or open up a door lid at the top, yes
Q:
Can you make beef jerky
Answer: Definitely, I also make Deer jerky during hunting season.
Answer: Yes and it does an awesome job!!!! Great smoky flavor but does take some time, but well worth it!!!
Answer: Yes
Q:
Just received smoker it doesn't seem to seal in smoke or heat as the removable door does not fit tight. Do I need to put box over smoker when smoking?
Answer: The smoker is designed to let the smoke escape. Please do NOT put a box over the smoker as the box might catch on fire.
Answer: No , it's not a heat process it's a smoking process. We have found if we throw meat in for a few hours then throw it in oven afterwards . The smoke flavour is very strong . With fish etc there's no need for oven afterwards. The idea behind letting smoke escape is it will become stale and you don't want one big smoke cloud in your face .
Answer: Yes.use your box smoker came in.cut flap for pan&cord..
Answer: They make a special heat cover for it might have to get it
Q:
can you control the temperature at all? are there vents that you can open and close?
Answer: There is no temperature control, but you can rotate the drying grates, the bottom one is closest to the heating element, I usually start off putting the thickest pieces on the bottom, then swapping that grate with another. The only vents have no mechanism to open and shut. You can also use an optional insulating cover to increase heat during colder weather, or make your own. The cardboard box idea someone mentioned is a good idea.
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Answer: No you cannot monitor the temp. All this machine will do is smoke it. It will not cook it like the more expensive machines.
Answer: No. It's one temperature, 165 I believe. You smoke things here, and then finish cooking them elsewhere. It works better than I could have imagined, but it's a two-stage process to cook meats. If you're smoking veggies and such, that may be another story. I haven't tried that, nor researched it.
Answer: No temperature or vent controls.
Answer: Nope one temp about 165 degrees. Works great for fish and making jerky. If you do meat you will have to finish in the oven because it won't get hot enough hope this helps
Q:
How is this for lightly smoking polish sausage?
Answer: It's great for lightly smoking anything! I use it for smoking all kinds of sausages cooked and uncooked. It's not a hot smoker so you will need to cook uncooked sausages afterward.
Q:
can the temperature be adjusted depending on the meat or recipe you are using?
Answer: No, there are no temperature controls on the unit. However, you can smoke a variety of products including meat, fish, etc. For more delicate foods, you would simply reduce the smoking time. The instruction booklet has some recipes and there are many more online.
Answer: No, the temperature cannot be adjusted. But it does a very nice job smoking our salmon, and agree with one of the others comments - the temperature adjustment has been a non issue - as I too check the smoker often during the process.
Answer: No, temp can not be adjusted. It stays about 160 degrees, that it. Not hot enough to cook meat all the way thru.
Answer: There is no temperature setting on this unit it is set by the heating element. You can insulate the unit using the shipping carton or other materials and decrease it by canting the top so more heat Can escape however your some will escape and dissipate faster as well.
Answer: The chief does not temperature adjust. It can't get big things at a safe temp to smoke cook. It's the only negative.
Q:
I will need to take the smoker on a plane with me, does it disassemble or fold flat for shipping
Answer: No.The housing is riveted together so you will not be able to fold it flat.
Answer: No, it doesn't. It ships nearly fully assembled including the body. Ig's the same size as its shipping box.
Answer: No not plane ready
Answer: Unfortunately, that's a no. The unit is assembled with rivets and will not collapse even if you took out the rivets with the idea of replacing them later with screws. I'd say that would be a scorched-earth plan.
Answer: No it has a rigid construction and is too big for the overhead.
Q:
What size turkey could i smoke in the little chief smoker?
Answer: Size wise a small turkey could be smoked, but it would take quite a bit of time. I have smoked salmon and trout but in slices no more than 1/2 inch. The heat generated is not high.
Answer: You could smoke a little turkey 5-6 lbs maybe, I would recommend the Big Cheif for Smoking a Turkey. Little cheif is best suited for Smoking fish, jurkey, or brisket. Something smaller in statue.
Answer: Not very big look at the smoker dimensions.
Answer: If it fits it can be smoked
Answer: 15to17 lb or I have butcher cut in half
Answer: Very CHEAPLY made…..
Q:
Can i smoke ribs
Answer: You can smoke them to infuse flavor but will have to finish in a low temp oven.
Q:
Does it come with hanging bars so that you can hang and smoke long strips of meat sticks for snack sticks? Or does it just come with racks?
Answer: It comes with racks, I think 4 or 5. It shouldn't be that hard to cut some stainless steel bars to fit in there though if you want to hang stuff. I also bought an SS screen in order to smoke clams and smaller things that would fall through the racks. It really is a great little smoker.
Answer: It only comes with racks but when I make jerky, I put a toothpick trough a pice of meet and hang it from the top rack, works for me . Hope this helps.
Answer: Hi,
Answer: TOTAL WASTE OF MONEY -- do not buy this product - walls are so thin it wont heat up hot enough to cook
Q:
need to replace heating element, where do I order from?
Answer: They have replacement elements on Amazon. Be sure to verify the model/ year yours is first. They run in the $15.00 bracket. If they are out of stock you can order from the factory ( ref your Smokehouse operating directions for which size element you need.
Answer: Try jacks country store. they have a lot of replacement parts
Answer: Replacements are available. Try a Google Search and look at go2marine dot com Hope this helps
Answer: The manufacture
Q:
How long do you need to smoke 3 racks of whole small trout?
Answer: if your below freezing in the winter, more than 24 hrs, if its 50 to 60 degrees outside perhaps 15 ti 18 hrs, if its 60 to 100 degrees outside perhaps only 12 hrs. If you insulate your smoker this will be less (they make an insulator for it I think). Just make sure to rotate your racks every 4 to 6 hours.
Answer: probably 2-3 hours depending on how dry and strong you want the smoke.
Answer: Spend the additional $100 and get a better smoker. This one is a waiste of time.
Answer: 6 to 8 hours in average depends on thickness
Q:
This is a hot and cold smoked smokehouse? and it allows a lot of fumes?
Answer: Yes it can be used as both a hot and cold smoker; however, if you are needing a very low temperature (ie. for smoking cheese) it will take very close attention. The smoker does produce good smoke if that is what you are referring to as fumes.
Answer: Yes, there are a lot of fumes and smoke. It is a hot smoker.
Answer: I don't know as I returned it because it was not the quality I was looking for.
Q:
can it smoke a salmon?
Answer: Yes and it is the the best once you get the brine to your liking. I smoke with skin side down and it turns out perfect with smoking 6 to 8 hours. Then freeze for appetizers when guests come. Nothing like the dried out smoked salmon from grocery stores! You are in for a big treat.
Answer: Yes, it was made specifically for smoking fish. Does a great job on salmon
Answer: Yes, my husband has used it for that. Depending on the size of your Salmon you may have to make smaller cuts possibly to make it fit though.
Answer: Yes , use skinless filets. I brine mine overnight, does a great job!!
Answer: Couldn't say, I returned it..... sorry.
Q:
My big chief now trips my breakers. replaced heat element and extension cord. same problem. now what?
Answer: No problem with mine. Possibly bad/weak breaker?
Q:
Can I use pellets instead of chips?
Answer: Yes. I use Traeger pellets all the time for my salmon. Works just fine.
Q:
Can I use this to smoke/cook baby back ribs? Is 165F is a bit too low for pork to cook safely?
Answer: Yes it will nicely put a light to medium smoke on the ribs, but you will need to cook them afterward.
Q:
Did the price just go up on this item?
Answer: who knows its probably tied to inflation.
Q:
Is this big enough to smoke a 10 pound brisket? Has anyone tried it?
Answer: I was just thinking about this today. If it is the front loading model and your 10lb brisket fits in 12x12 square, it'll smoke it.
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Answer: In my opinion, no. This is more of a cold smoker. It heats up enough to smoke the chips but the heat is preset. The racks are around 12×12 if I remember correctly.
Answer: No, I do not think it would fit. If you cut in half then it would. Smoke it for about 5 hrs. then finish it in the oven.
Answer: Yes it is.
Q:
can you smoke thin pieces of beef for jerkey
Answer: That's pretty much what this little guy was designed for. I'm fabricating mine into an external smoke generator for my big smoker but I used one of these years ago with good results for jerky but it will only do small batches.
Answer: That's what we use it for, though we usually make wild game jerky. Marinate the meat and then use the smoker. We don't use wood chips when making jerky.
Answer: yes you can,check for level of doneness that you desire
Answer: yes
Q:
Can you smoke a 12 pound turkey
Answer: Yes but it takes a while
Q:
Can this smoker be used inside?
Answer: Not to my knowledge. I don't think you would want to. There are stove top smokers but I don't know how they work
Answer: No, produces lots of smoke and a little heat!!!
Answer: Not unless you have awesome ventilation and a WWII gas mask! No, it smokes quite a bit when in use.
Answer: NO , Not unless you want to be smokes out of your house!
Q:
I am thinking of buying this for my Dad who is an avid deer hunter. For deer jerk purposes is this a large enough smoker?
Answer: Although this size smoker is perfect for me, I'm thinking he will need a larger smoker.
Answer: Since there are only 4 steel wire shelves, it will only hold about a 3.5 to 4 pound roast cut into strips at maximum. But that will give about a full paper lunch sack worth of jerky. Be aware it will take some time to make jerky when its cold outside (maybe 12 to 18hrs when its 30F outside, 8hrs when its 80F outside) be sure to rotate the shelves every couple of hours.
Q:
little chief loading electric smoker cover
Answer: It's not a smoker. It's a smoker flavorer..if u want to smoke fish ok...but no meat. It flavours it then u take it out and cook somewhere else...what's the point use some woodchips In your grill....
Answer: Not sure I understand if this is a question...could you clarify?
Answer: It's awesome
Q:
Do you have to use the electric cord?
Answer: Yes,heats up the burner&pan&chip's
Answer: That is what burns your chips the pan is to small to use regular fire
Q:
can I smoke a full rack of ribs
Answer: Damn near a full rack. You might have to trim. I gave this smoker to my brother as a gift. Saturday night he smoked a seven pound pork shoulder. The dimensions should give you an idea.
Answer: Yes i smoke and then barbeque or bake. Just an hour ornso will give you the smokey flavor and then slow cook for perfect ribs' steak or other meats that you want a smokey flavor. Will thoroughly cook fish in 6 to 8 hours though after brind for 8 hours mmmmmmm!
Answer: Not unless cut in half however you could smoke at least 2 racks if halfed
Answer: honestly I bought it and it didnt serve my purposes so I sent it back for a refund and bought a real smoker
Q:
what size turkey is able to be smoked in this size smoker?
Answer: I would guess up to about 15#. It's not the biggest smoker around.
Answer: Never tried a turkey.
Q:
Do you put raw meat directly on racks for smoking or do you cover racks with parchment paper first and then put raw meat on
Answer: I have found that it's best to put the meat directly on the racks or If the meat is not firm, put it on a mesh screen so it doesn't fall through the grates. You should always cook the meat first. Your smoker is not an oven used to smoke flavor into the meat.
Answer: I spray the racks with non stick, the put the raw meat on.
Answer: Directly on the racks! They clean up very easily and it allows the smoke to surround the meat easier
Answer: Spray rack with "Pam" then put meat on it .
Q:
Will this work well for smoking hotdogs on a hotdog cart?
Answer: It plugs into a regular 110V socket, so you would need access to that for the cart. It doesn’t get hot enough to cook, but since hotdogs are already cooked it should be fine as long as the unit is clean.
Answer: Does your hotdog cart have 115 volt AC power?
Answer: Absolutely not, and for several reasons. The main one is it's not practical as a mobile device. You're going to have a tray or container of wood chips that (even though they've been soaked) are still going to be ignited, so you're going to have to get around safety ordinances. Secondly, it's not made to be open and closed so frequently. Also, you'll still have to cook the hotdog first and keep it heated, as the heat in the chamber is not sufficient to produce a product that most people would say is proper eating temperature based on what they're accustomed to.
Answer: It smokes more than anything and you would need a power source.
Q:
Do you have to cook the fish in a oven before or after smoking it? If smoking fish, how long do you have to keep it in the smoker till its ready to ea
Answer: The smoking process cooks the fish and smoking time depends on the type of fish/brine used. It comes with a user guide that has smoking times and recipes. We smoke salmon for 12-13 hours.
Answer: I do not cook my fish in the oven. The smoker does the cooking. The booklet that comes with the smoker is a great guide and the more you smoke the better you will get at judging when the fish is done.
Answer: I have smoked salmon in the smoker for 6 to 8 hours and it is cooked, moist and great flavor. I freeze some so when guests come, it makes a great appetizer. Nothing like the store bought smoked salmon...Very moist and melts in your mouth!
Answer: Smoke it for an hour-then cook as you desire....it works great!
Answer: The smoker will "cook" the fish. The time depends on how this the fish is and how you like it cooked. I smoke salmon fillets on 275° for about an hour and they are still a little rare in the middle.
Answer: No you don't have to cook the fish first nor after. I smoked it 2 hours and it was too long. Try one hour
Answer: Brine fish overnight and smoke in little chief 6 to 8 hours. Perfect smoked fish and you will be surprised at how moist it is :)
Q:
Does it have a thermostat on it?
Answer: Not that I know of, didn't know that when I bought it, was a Christmas present for my son, and primarily it is a cold smoker, really not adequate, description says nothing about this.
Answer: No it does not.
Q:
Could this be used for brisket, ribs, whole chickens or awhile turkey?
Answer: Heck yes if you brine it over night or just put in smoker for an hour or two to get the smoke flavor and then bake or barbeque on low heat. Would take forever to cook in smoker other than fish which usually takes 6 to 8 hours. Perfect moist, smoked fish though.
Answer: Don't waste your money.
Q:
Could this smoke and cook hamburgers? or would i have to move the burgers to a grill to finish? how long would i smoke a burger?
Answer: If you smoked burgers first in little chief it would be to get smokey flavor and then barbeque or cook. I love the smokey flavor in the little chief for for steaks for 30 to 60 minutes and then barbeque or cook.
Answer: I imagine you could get a nice specific smoke on a burger then transfer them to a higher heat source to finish cooking. You could do all that on a weber as well. Or gas w a smoke box.
Answer: This is for cold smoking only. Does not cook meat fully.
Answer: Not worth the money, not properly sealed ,not big enough for family use
Q:
What are the dimensions?
Answer: 24.5" H, 11.5" W, 11.5" D
Answer: about the size of a small beer fridge,i sent it to my brother,very easy to use
Product reviews of Smokehouse Products Little Chief Electric Smoker
Jim Dirickson : Very easy to use
This is the best smoker i have ever used i just bought this to replace one i wore out it was 40 years old the new model is even better they added another rack so it has even more grill space
Amazon Customer : How Do I RETURN SINCE IT IS STILL UNDER WARRANTY?
This product is very cheaply made. My husband just got it out this year for the first time (2018) to use on deer sausage and it will not heat up now does it tell or show you how to regulate the heat on it. ( no instructions) on how to do this. It has a 2 year warranty but; gives you no information on how to return to get a different one. Please RSVP SOON as possible.
Clarence Jordan : Smoker
Way smaller than I thought
Phil B : Basic, at best
The unit is okay, it does what it is supposed to. The construction is pretty flimsy overall, panels are difficult to re-seat, and you always feel like you're going to bend something just putting things back. Have used it a couple of times, but will likely invest in a better unit next season.
Amazon Customer : Give it a try! Better that spending $300 for something that does the same work.
You have to get this. You don't need an expensive one. Start with this. Only recommendation I have is go get some stainless steel expanded metal to replace the grates. Mine were broken upon arrival. To me no biggie, crap happens. I didn't mind that the book they send is awesome and it works awesome.
Wayne A. : Where's there's smoke. There's flavor
Great smoker. Not too hot. Simple. I have been using this make and model for over 30 years.
Amazon Customer : Easy to use smoker
Easy to clean and easy to use. There is no temperature control, so that makes it easy, plug in and go, but because there is no temperature control you will need to get a jacket for it if you plan on using in the winter, as I found out last night. It was low 30s and I was making jerky, it was a little on the think side for cut of meat and should have taken about 6-8 hours. It was in there all night, a total of 15 hours! This init it great for beginners or someone that wants an easy to use smoker.
LK : Portable & lightweight
This unit is portable, lightweight and easy to use. I place it on the top of my charcoal grill grate, just so it's at the right height and for added fire-wise protection. I typically use it only for jerkey, which since it has no preservatives, I keep small snack-size bags in the freezer, till I'm ready for them. It takes about 4 hours with 1 pan of chips during the first cooking hour.
Make sure you purchase the grilling screens, so small pieces don't fall through the wire shelves. I did not find the newest style on Amazon, but bought them directly from Smokehouse Products. Coating the screens with a light brushing of oil, or spray oil makes them easy to clean. I brush them lightly before placing the screens & wire shelves in the dishwasher.
I keep the unit stored in the original box, by turning the front door inside out otherwise the handle won't fit.
On the downside, the nut under the top handle fell off. So I replaced it with a longer screw, with a washer. There is no temperature control, which doesn't matter to me.
I like that it is built in Hood River Oregon, USA. I would definitely recommend this product.
Make sure you purchase the grilling screens, so small pieces don't fall through the wire shelves. I did not find the newest style on Amazon, but bought them directly from Smokehouse Products. Coating the screens with a light brushing of oil, or spray oil makes them easy to clean. I brush them lightly before placing the screens & wire shelves in the dishwasher.
I keep the unit stored in the original box, by turning the front door inside out otherwise the handle won't fit.
On the downside, the nut under the top handle fell off. So I replaced it with a longer screw, with a washer. There is no temperature control, which doesn't matter to me.
I like that it is built in Hood River Oregon, USA. I would definitely recommend this product.
Mechanical Engineer : DO NOT BUY. No return damaged
Complete junk. Poor quality of of thin cheap aluminum. No temperature control and not returnable. Don't. Waste your money. Website doesn't say not returnable. Can not contact Amazon for return or refund. Stuck with crap.
SeeNoEvil : Did not last a year.
It did work and it was great as a pre-smoker but it only worked for less than a year, however, I did keep it outside during that time. The problem is the heater no longer gets hot enough to smoke the wood. Not sure if the warranty on it would replace the heating element?
Amazon Customer : Disappointed
It was damaged during delivery.
judyKr : Didn't know this was primarily a cold smoker, did ...
Didn't know this was primarily a cold smoker, did not say in the description, got this for my son for Christmas, he has to cook everything in oven after smoking, even with the insulated cover I purchased separately and after I bought this.
kaytlin : terrible smoker- you get what you pay for
honestly id recommend looking elsewhere for a smoker, this thing is a useless pile of metal
no temp control options, and it burns through the wood chips it included way too fast, creating a bitter smoke flavor in the food.
i cant even return it is the worst part, 100$ down the drain.
no temp control options, and it burns through the wood chips it included way too fast, creating a bitter smoke flavor in the food.
i cant even return it is the worst part, 100$ down the drain.
Alandar : Once bent a bit it works great.
Cons first, since there's only a couple...
1. The smoker didn't come with a full compliment of racks, it has slots for 6 and came with 4.
2. The smoker initially had massive gaps around the door that let all the smoke out.
Pros:
1. Once the walls were bent in a bit in the middle, the smoker works great.
2. Very fairly priced for the product
3. Light weight
4. Compact
5. easy to use.
1. The smoker didn't come with a full compliment of racks, it has slots for 6 and came with 4.
2. The smoker initially had massive gaps around the door that let all the smoke out.
Pros:
1. Once the walls were bent in a bit in the middle, the smoker works great.
2. Very fairly priced for the product
3. Light weight
4. Compact
5. easy to use.
Anne Hoff : Works as promised.
Very light construction, and simple mechanically. The recipe book provided is full of ideas and how-to's. I haven't tried any really heavy duty smoking yet, like taking meat to jerky. But so far everything is as promised. Only drawback is the relatively short cord, which means for me that it is very close to the house, so difficult to keep smoke out of the house.
Amber : Powerful little smoker
This past year, I purchased this smoker for my husband for Christmas. The only thing he's smoked in it so far is salmon, but OH MY GOODNESS!!! It tastes amazing! The smoker comes with a little recipe book and it's full of delicious sounding foods that we can't wait to try when the weather gets colder. The smoker is compact and well built. The wood chips that come with it smell amazing even before you burn them. The racks are EASY to clean and if you happen to burn something on them a little Easy Off oven spray does the trick. We invert the box and put it on top of the smoker instead of buying the insulating blanket and it works just fine. No fires, no burned cardboard. It's a trick we learned from my dad who has the same model, only 15 years older.
BeenThere : You WILL use it again & again - awesome bargain!!!
My second Little Chief...bought the first back in 1977; gave it to my 3rd daughter in 2011 & she's still using it!
Matter of fact - that's why I had to buy this one - she wouldn't let me borrow the old one!!
But I must admit - this one is nicer, with the front loading vice-versa the top loader.
But it did the job for our Christmas morning Smoked Salmon Puffed Pastry....yum!
Matter of fact - that's why I had to buy this one - she wouldn't let me borrow the old one!!
But I must admit - this one is nicer, with the front loading vice-versa the top loader.
But it did the job for our Christmas morning Smoked Salmon Puffed Pastry....yum!
David Sr : Do not by unless you want to finish cooking on grill or oven
This product is misleading it does not cook food it only smokes. internal temperature of my chicken was 125°, which is not hot enough so it will not get anything above 125°
Plains Guy : Bad design
No insulation, no temperature control, too lightweight.
Stevie P : A VERY nice little smoker for smoking fish, jerky and sausage
I bought my first "Little Chief" smoker back in the early 90's - So some 25 years ago...It was then manufactured by the Luhr-Jensen company, an outfit that also specialized in Salmon fishing lures. Even back in the 90's this smoker had been around for years - and it's had a very strong following since the very beginning. Rare is the outdoorsman in the PacNW or Alaska who hasn't smoked salmon on one of these simple but highly effective smokers.
OK - So...Lets clear the air right now on what this smoker is NOT. It is NOT a "cooker" that will handle a pork butt, a brisket flat or even a rack of ribs (for THOSE products I highly recommend the Weber Smokey Mountain Cooker). The Little Chief does NOT have a rheostat - so adjusting the temp is out of the question. While it will be affected to some degree by ambient air temp, It is designed to run at 160-165 degrees and slowly -smoke- products like fish (salmon, trout, etc) sausage, jerky, etc. The smoker itself is -very- lightweight aluminum and is so simple to put together and operate a child could do it. It comes with a nice 50+ page booklet of recipes, cooking instructions and spare parts info - that again, even a child could decipher. The food product produced by the Little Chief (I've used it primarily for Smoked Salmon, Beef Jerky, Cheese and Nuts and Smoked Sausage) is in my opinion of a higher quality than the same products when purchased at retail. I highly recommend the Little Chief Smoker for smoking these types of products. Five stars - Getcha one.
OK - So...Lets clear the air right now on what this smoker is NOT. It is NOT a "cooker" that will handle a pork butt, a brisket flat or even a rack of ribs (for THOSE products I highly recommend the Weber Smokey Mountain Cooker). The Little Chief does NOT have a rheostat - so adjusting the temp is out of the question. While it will be affected to some degree by ambient air temp, It is designed to run at 160-165 degrees and slowly -smoke- products like fish (salmon, trout, etc) sausage, jerky, etc. The smoker itself is -very- lightweight aluminum and is so simple to put together and operate a child could do it. It comes with a nice 50+ page booklet of recipes, cooking instructions and spare parts info - that again, even a child could decipher. The food product produced by the Little Chief (I've used it primarily for Smoked Salmon, Beef Jerky, Cheese and Nuts and Smoked Sausage) is in my opinion of a higher quality than the same products when purchased at retail. I highly recommend the Little Chief Smoker for smoking these types of products. Five stars - Getcha one.
Ken King : Not Fancy. It Just Works
I wanted a smoker for a long time and kept looking at the high-end glass door remote control ones. Instead of trying to justify spending hundreds of dollars, I bought this one from Amazon Scratch N' Dent for less than a hundred. A couple of whacks with a rubber mallet took care of the dents. They have been making this same design in Hood River Oregon for decades. I can compare it to driving an older car. No power steering, Bluetooth, eight speed transmission, or power convertible top retractor. It just gets you where you want to go. For some of us that's good enough. The shrimp on a stick that I smoked in the Little Chief? Peel it, poke a stick through it, and keep it in the Little Chief through two batches of wood chips in the smoker pan. Best thing I have done with shrimp.
RC : The best since 1968
Great smoker, very happy with my purchase!!!
judyKr : Didn't know this was primarily a cold smoker, did ...
Didn't know this was primarily a cold smoker, did not say in the description, got this for my son for Christmas, he has to cook everything in oven after smoking, even with the insulated cover I purchased separately and after I bought this.
David : Wish I had a time machine to go back and buy one years ago!
My only regret is not getting the bigger version! This smoker is so easy to use, and produces incredible results. I wish I had known how easy it was to smoke foods years ago. I bought the extra rack, and the plastic drying screens to expand the capacity and smoke smaller items. One of the first things I tried was raw jumbo shrimp. 60-90 minutes and these were the best shrimp I ever had!
The smoker itself does a great job keeping the heat at a consistent temperature, and while it seemed somewhat flimsy at first, it's well made and does exactly what it's supposed to do! The front door panel lifts off easily, but also holds in all the smoke during operation. Adding wood chips in the pan is simple with the small door panel so you don't lose all the heat and smoke. You can use this to complete dry meats out to make jerky, or adding some apple cider or water to a tray on the bottom allows food to absorb tons of flavor, but not dry out so you can transfer it to a hot grill for quick searing. I put lean ground beef patties in for about 2 hours, then flash grill for a minute or two and serve. Easily the most flavorful, juicy burgers I've ever had! Finally was able to successfully make incredible baby back ribs myself! And chicken legs turn into a whole new food group after several hours in the smoker, then baked the rest of the way!
The smoker itself does a great job keeping the heat at a consistent temperature, and while it seemed somewhat flimsy at first, it's well made and does exactly what it's supposed to do! The front door panel lifts off easily, but also holds in all the smoke during operation. Adding wood chips in the pan is simple with the small door panel so you don't lose all the heat and smoke. You can use this to complete dry meats out to make jerky, or adding some apple cider or water to a tray on the bottom allows food to absorb tons of flavor, but not dry out so you can transfer it to a hot grill for quick searing. I put lean ground beef patties in for about 2 hours, then flash grill for a minute or two and serve. Easily the most flavorful, juicy burgers I've ever had! Finally was able to successfully make incredible baby back ribs myself! And chicken legs turn into a whole new food group after several hours in the smoker, then baked the rest of the way!
Daygone(dot)com : max 180 F smoker
Very easy to use. You plug it in and watch it not get warm enough to cook meat. It will make jerky out of small fish pieces very easily. It you want to cook meat (200+ F), you will need to insulate the whole thing and burn charcoal with your wood chips.
Leigh : Hard to use outdoors
I suppose you get what you pay for but they should let you know in advance that the slightest breeze with make it useless. We took a $10 hot plate from Dollar General and switched the heating elements. It was 250w, now it’s 1000w and much more effective.
Tiffany Brimberry : It’s ok
Wow this item was not the greatest my husband tried to make beef jerky and 10 hours go by he had no luck he got mad and just threw the food away. We didn’t really care for it but I’m sure others do different things on it. The first one came and my husband opened it on Christmas Day because I got it as a gift for him. It arrived so dented and messed up he was upset but I called amazon and they did send another one.
Daygone(dot)com : max 180 F smoker
Very easy to use. You plug it in and watch it not get warm enough to cook meat. It will make jerky out of small fish pieces very easily. It you want to cook meat (200+ F), you will need to insulate the whole thing and burn charcoal with your wood chips.
David Sr : Do not by unless you want to finish cooking on grill or oven
This product is misleading it does not cook food it only smokes. internal temperature of my chicken was 125°, which is not hot enough so it will not get anything above 125°
TASH : Best Smoker Out There
This is a smaller smoker but still holds a lot! Very simple to use and quality product. We have used both the Little Chief and Big Chief for years, including our parents' which is very old. Highly recommend for basic home use.
Eric Ellingson : Easy, tasty results
Cranking thru 40lbs of Coho fillets a few pounds at a time. Smoked salmon goes with every meal. Did need to put the box over it as the weather cooled here. Kept the box resting on the front handle to keep it a bit above the heating element and left the top open to allow heat to dispel. Easy to load, clean and nice small footprint.
David : Wish I had a time machine to go back and buy one years ago!
My only regret is not getting the bigger version! This smoker is so easy to use, and produces incredible results. I wish I had known how easy it was to smoke foods years ago. I bought the extra rack, and the plastic drying screens to expand the capacity and smoke smaller items. One of the first things I tried was raw jumbo shrimp. 60-90 minutes and these were the best shrimp I ever had!
The smoker itself does a great job keeping the heat at a consistent temperature, and while it seemed somewhat flimsy at first, it's well made and does exactly what it's supposed to do! The front door panel lifts off easily, but also holds in all the smoke during operation. Adding wood chips in the pan is simple with the small door panel so you don't lose all the heat and smoke. You can use this to complete dry meats out to make jerky, or adding some apple cider or water to a tray on the bottom allows food to absorb tons of flavor, but not dry out so you can transfer it to a hot grill for quick searing. I put lean ground beef patties in for about 2 hours, then flash grill for a minute or two and serve. Easily the most flavorful, juicy burgers I've ever had! Finally was able to successfully make incredible baby back ribs myself! And chicken legs turn into a whole new food group after several hours in the smoker, then baked the rest of the way!
The smoker itself does a great job keeping the heat at a consistent temperature, and while it seemed somewhat flimsy at first, it's well made and does exactly what it's supposed to do! The front door panel lifts off easily, but also holds in all the smoke during operation. Adding wood chips in the pan is simple with the small door panel so you don't lose all the heat and smoke. You can use this to complete dry meats out to make jerky, or adding some apple cider or water to a tray on the bottom allows food to absorb tons of flavor, but not dry out so you can transfer it to a hot grill for quick searing. I put lean ground beef patties in for about 2 hours, then flash grill for a minute or two and serve. Easily the most flavorful, juicy burgers I've ever had! Finally was able to successfully make incredible baby back ribs myself! And chicken legs turn into a whole new food group after several hours in the smoker, then baked the rest of the way!
Ronald S. : Does the job and made in the USA!
Easy to set up, easy to use, easy to store in it's original box. And the price is right!
The only thing I would like added are some small holes in one side so that I could insert a themometer.
The only thing I would like added are some small holes in one side so that I could insert a themometer.
Ramon Batiato : Replaced my 1973 smoker (that was sold when we moved).
This is a great unit and there have been some upgrades since 1973.
If you want a good smoker at a reasonable price think Little Chef.
If you want a good smoker at a reasonable price think Little Chef.
Theresa and Eric Cumberland : No!!!!!!!
Cheap aluminum! Wouldn't even turn on! And had to go through Amazon to get customer service.
jackie fitzpatrick : What's cookin' .
Had fun smoking salmon with alder/ apple chips. Not a hot smoke but steady smoke came out. Used these smokers for 15 plus years. Didn't expect top load for smoker but turns out it's easier to use. Pan is heavy which I like.
Karen Williams : I feel like Little Chef got a major one one me.
This is not at all what I thought I ordered. No temp control. Little heat. Must cook food mostly done before you smoke it. It take much longer than they indicated. I sat near it all afternoon and night and I still had to put the meat up and finish cooking it the next day myself and my method. I'm very upset that I spent $100.66 on this Little Chef Smoker. EASY BAKE OVEN COOKS BETTER. Also it has a place for 5 racks with the exception of bottom rack for drip pan but they only give you 4. Every single part of this product cant possibly be made with cheaper materials. ???? My first smoker and it broke my heart. Besides that... easier thing I've ever assembled. Dont count on much warmth unless you plan to put a bigger heating element in it. Temper Control???????? There is No temperature control. It's on and off and that's it. By the way make sure you keep woodchips in it constantly because if it starts to go down, your heat is all gone.
Joseph S. Carter : Everything you need for your first smoking comes inside except for the brine and meat..
Made two big batches of smoked salmon already, everyone loved the outcome.. I would certainly buy this again.. works great...
Anne Hoff : Works as promised.
Very light construction, and simple mechanically. The recipe book provided is full of ideas and how-to's. I haven't tried any really heavy duty smoking yet, like taking meat to jerky. But so far everything is as promised. Only drawback is the relatively short cord, which means for me that it is very close to the house, so difficult to keep smoke out of the house.
Ronald S. : Does the job and made in the USA!
Easy to set up, easy to use, easy to store in it's original box. And the price is right!
The only thing I would like added are some small holes in one side so that I could insert a themometer.
The only thing I would like added are some small holes in one side so that I could insert a themometer.
Dave H : Great
Been using this product, live in Hawaii now so bought a new one so u can smoke fish do beef jersey and a lot more
Daygone(dot)com : max 180 F smoker
Very easy to use. You plug it in and watch it not get warm enough to cook meat. It will make jerky out of small fish pieces very easily. It you want to cook meat (200+ F), you will need to insulate the whole thing and burn charcoal with your wood chips.
Anonymous : Great smoker!
This is not my first Little Chief. Orderedit because I know they are a good product, and with neat shortages because of people panicking over covid, I figured it may be a good idea to get one before there is a shortage on these smokers. Anyway, it appears that they have made some changes to the Little Chief. The things you put the racks on are different, and I think it's a little wider now than it used to be. The smoker worked right out of the box, no issues with the hesting element (beyond the fact that there is no temperature control, nor a thermometer (but as I said, I've already owned one of these in the past, so I knew that already) only setup involved was screwing the handles onto it, putting in the racks/drip tray, and, of course, plugging it in. I ordered it on the 22nd of May and it is now the 23rd and am already putting it to good use. This thing is great for beef jerky and smoked salmon. Can't wait to start making those again. Currently, to test it out, I have a giant chunk of pork and some really big boneless chicken breasts in it now. Will update this with pics of the food when it's done, if I remember.
Anyway, you can't go wrong with a Little Chief.
Anyway, you can't go wrong with a Little Chief.
Soybert : Great Smoker for Fish
My husband has smoked several types of fish in this and it is wonderful! Small and cheaply made, it does the trick. We particularly like it for smoking Sockeye Salmon. If you want a small, funky smoker, this is for you!
Slick Rhoads : Gets the job done.
I've only used this smoker to smoke fish (trout) and beef (jerky). Both turn out amazing!
I use this recipe for jerky:
1 Quart Water
1/4 cup salt (non-iodized)
1/2 cup brown sugar
2 tsp garlic powder
2 tsp coarse ground pepper
The jerky is so good I'd shoot it directly into the veins on my arms if I could.
The jerky recipe in the book is WAY too salty. I'd cut it in half (1/4 cup salt) if you plan on using it. The recipe for fish works great.
The only downside to this smoker is it loses heat easily. Because of this I made my own insulation "wrapper" using some of that silver chimney insulation and a couple pieces of velcro. It works, and looks, exactly like the one you can buy here on amazon. With the insulation, it takes anywhere from 7-11 hours to dry the beef, depending on how thick I cut it. I start it in the morning and have sweet beefy bliss in the afternoon.
I LOVE the jerky. Did I already say that? I could eat it all day long, every day. Anyone who tries it turns into an instant addict. It's that good!
I use this recipe for jerky:
1 Quart Water
1/4 cup salt (non-iodized)
1/2 cup brown sugar
2 tsp garlic powder
2 tsp coarse ground pepper
The jerky is so good I'd shoot it directly into the veins on my arms if I could.
The jerky recipe in the book is WAY too salty. I'd cut it in half (1/4 cup salt) if you plan on using it. The recipe for fish works great.
The only downside to this smoker is it loses heat easily. Because of this I made my own insulation "wrapper" using some of that silver chimney insulation and a couple pieces of velcro. It works, and looks, exactly like the one you can buy here on amazon. With the insulation, it takes anywhere from 7-11 hours to dry the beef, depending on how thick I cut it. I start it in the morning and have sweet beefy bliss in the afternoon.
I LOVE the jerky. Did I already say that? I could eat it all day long, every day. Anyone who tries it turns into an instant addict. It's that good!
Bret C. : Best fish smoker ever!
Best smoker for salmon and trout hands down. Can’t smoke anything else though... no temp control. But for fish it’s simple and works awesome!
Amazon Customer : fun
Easy,chips too small need to mix
Joseph S. Carter : Everything you need for your first smoking comes inside except for the brine and meat..
Made two big batches of smoked salmon already, everyone loved the outcome.. I would certainly buy this again.. works great...
Amazon Customer : Give it a try! Better that spending $300 for something that does the same work.
You have to get this. You don't need an expensive one. Start with this. Only recommendation I have is go get some stainless steel expanded metal to replace the grates. Mine were broken upon arrival. To me no biggie, crap happens. I didn't mind that the book they send is awesome and it works awesome.
terry ray schooler : Awesone
Even though it does not cook, the intense smoke flavor is awesome. I have yet to have anyone complain about the flavor this smoker puts out. I smoked 6# of chicken breast all day. Cooked it in the crockpots overnight, shredded it the next morning and then cooked on low all day in homemade barbecue sauce. We had people fighting over the last scoop of meat. It may seem like a lot of work, but it is well worth it.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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