Smokehouse Products Big Chief Electric Smoker review and price compare 2025
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Product overview
| Brand | Smokehouse |
| Model Name | 9894-000-0000 |
| Power Source | Wood |
| Color | Silver |
| Item Weight | 17.57 Pounds |
| Item Dimensions LxWxH | 12.38 x 18.25 x 27.12 inches |
| Fuel Type | Electric |
product features
- by entering your model number.
- Capacity: smokes up to 50 pounds of meat or fish.
- Ventilation: engineered for Premium smoke ventilation for Premium smoke circulation and proper dehydration.
- Safety: smoker comes with UL and cul certifications.
- Consistent low temperature setting using a 120V, 450W heating element for approximately 165 F.
- Easy to use... plugs into standard household outlet and has easy to use wood chip flavor pan.
This fits your .
From the manufacturer
American Made. Easy to Use. Excellent Results
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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 50 lbs!The smoker's capacity is a whopping 50 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 Big Chief. | Easy to UseFor 50 years, Big 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 : March 30, 2020
- ASIN : B086KT5GMF
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 Big Chief Electric Smoker
Q:
what is the more correct weight for this product. thanks (it shows Item Weight: 1 pounds Shipping Weight: 1 pounds)
Answer: It's about 21 pounds including smoker, racks, drip pan, wood chip pan and packaging.
Answer: 2 to 2.5 lbs
Q:
would this be good for a boston butt pork?
Answer: I used a hotter heating element in mine. It is not hard to adapt them to using an electric hot plate controller knob and element. It now does everything perfect. It is thinly constructed so, I assume by doing that I have reduced its life expectancy but it needs the improvement. I did not like having to finish everything but fish off in the oven. It does do fish perfect with the original heating element and 160 ish temp but I smoke more pork and chicken. Mine would originally only get to about 155 degrees and I am Florida.
Answer: If you only use it to infuse the butt with smoke flavor, then finish it up in the oven it's fine. The meat only benefits from smoke for the first three hours or so, then it's all about low & slow temps to reach 195-200f. This smoker doesn't have the juice to bring the butt up to that temp, but your oven can do that.
Answer: The technical answer is Yes. This will smoke anything....SMOKE anything. I did not say COOK anything. You use this to smoke with, then finish in an oven, except for fish and jerky which will finish just fine in this machine. For example: I smoke my pork shoulders for 90 min, then put them into a large pan with a lid and bake in an oven for 3 hours at 300 degrees. Drain all but 2 tablespoons of fat, add a little salt, then shred them up into the most delectable bbq pork your tastebuds can handle!! LOL
Answer: No! It's very small, has no insulation, and requires way too much of your time to keep fed with wood chips. It would fit, based on the size of the pork butt, but this is not a very good smoker. When I returned mine, Amazon customer service informed me that they get a lot of complaints about it.
Answer: No, this smoker can only get to 160 degrees max. You would need a weber smoker to cook that. Try the 18 inch model. The charcoal smoker truly is the only way to go.
Answer: It claims meat,Fish and anything you want to smoke.Not in all the same words.I thought it said cook too.
Answer: No, the unit is not a smoker-cooker.
Q:
will this smoker cook chicken and ribs, or do they have to be precooked?
Answer: I used a hotter heating element in mine. It is not hard to adapt them to using an electric hot plate controller knob and element. It now does everything perfect. It is thinly constructed so, I assume by doing that I have reduced its life expectancy but it needs the improvement. I also have it set up in a way that the additional heat is ok. I did not like having to finish everything but fish off in the oven. It does do fish perfect with the original heating element and 160 ish temp but I smoke more pork and chicken. Mine would originally only get to about 155 degrees and I am Florida.
Answer: For me, temps don't get hot enough to cook Chicken, or Ribs. I use a Weber Smoky Mountain for that. I use Big Chief for smoking Salmon, Bacon, and Polish Sausage. It is perfect for the above mentioned.
Answer: It would take a long time to cook raw chicken and ribs. And I think they would turn out dry. I use my Big Chief to smoke fish. I would pre cook ribs and chicken and than smoke them for an hour or so.
Answer: Smoke first then cook, 30 min in the smoker then put on the grill or stove. Super easy.
Answer: I do baby back ribs in this,season your ribs burn off 3 pans of wood throw on bbq to get a crust wrap in foil withh bbq sauce on the cool side for about 2 hours.Thats the way to do your ribs.
Answer: It does not get hot enough. This is a cold smoker. So you can smoke them for a couple
Answer: It could but it would take a very long time for core temp to be at a safe temp to eat. 3 or 4 hrs of good smoke and rest done in the oven works great. I make jerky more than anything in mine. It's the best!
Answer: It only gets up to about 148 degrees, so no, it is not designed for raw meats. A Treagor is a great option for raw meats.
Answer: Don’t buy, burnt up the first time I used it.
Q:
does the door slide from the top down? Is it tight enough for the smoking or is the top loader better for this?
Answer: I have two of these that load from the front. The door fits nicely by inserting from the front. It is easy. The top loader would be more inconvenient. I set these units on a couple of 2x6's so that there is ventilation under the unit. Otherwise the element will overheat and burn up. Ask me how I know this.
Answer: Door slides up and in then down. The front door chief is way more convenient than the top loder. I love mine going to be making bacon in mine in the morning
Q:
Is this item really the Top Loader model?
Answer:
Answer:
Answer: The one we received that said "Top Loader" was in fact a top loader. That's what we were looking for and weren't dissapointed.
Answer: Yes, it's definitely a top loader. My dad loves his smoker and has gone through a few over the years. I was given strict instructions to make sure it was the actual "Big Chief top loader", and that it is!
Answer: It is top loader. I thought it was front load. We like it very much, though. We set it on a metal patio chair so it's not too high to lift the rack out. Works good, like great grandpa's did!
Answer: Yes. It is a top loader. I was seeking a top loader model last year and purchased this model.
Answer: Yep the best around I have one that is 13 yrs old
Answer: Yes
Q:
what metal is the smoker made out of ? ...are the racks stainless steel?
Answer: The smoker is made of aluminum. The racks are chrome plated steel.
Answer: the racks are stainless or plated, I put mine in the dishwasher and sometimes you will need to use one of those green scrub pads . They will rust eventually if you don't keep them clean. I like the top load smoker, it's much easier to put your product on the racks and you can bring the rack into the kitchen or where ever you are working on it.
Answer: Smokehhouse Big Chief is made from aluminum. The racks are chrome plated.
Q:
Does the top loading model retain heat better?
Answer: I don't think that the top loading version is better at retaining heat... However loading the trays into the rack is WAY easier.... Top loading you have to pull the entire rack system out then place the trays, then out the rack back into the smoker. Front loading is much easier to load!
Answer: No. They are designed to get up to a
Answer: The same as the front loading model. I have both
Answer: I would say no, the sides are the same. I always have a lite insulated "blanket" to wrap around for heat retention.
Answer: Yes it does very well. They also sell are pre-cut wrap that goes around it which will be insulated even more It goes for about 20 bucks. Great item.
Q:
Can anyone who has used both the top load and front load recommend which one they prefer? Thanks.
Answer: I prefer the top loader. Only prefer the front loader if I have a table or elevated platform to use it on. Hard to change wood chips or look at fish when set on the ground. Also the front handle gets pretty hot, so beware.
Answer: front load by far is much easier to use. I have had both kinds. buy the front load unit.
Answer: Front load is definitely better a lot easier
Answer: We have only used the front load "Big Chief Smoker" and love the access.
Q:
is the smokehouse colder smoker pump compatible with this?
Answer: Is not worth the money nor times cheaply made. Takes forever to reach a steady temp go with the pit boss hammer tone instead
Q:
Is it 110v or 220v. i want to ship to thailand. anyone done it before?
Answer: 110volts
Q:
Pre-made holes in back wall for mounting?
Answer: Hello Michael,
Answer: No holes in back in fact they recommend a specific distance from any combustible surface
Q:
So, if wood chips need replacing approximately every hour, how long to smoke most meats? Seems tedious if meats take a long time???
Answer: This smoker is mainly for fish. You can smoke meats and finish them off in another heating method but this smoker will not bring meat to a safe eating temp. You can do thin strips of jerky expect 16hr cook time add wood chips first 2_4 hours then just leave in smoker til dry. I know this seems odd but this smoker is great for fish! Stats just the right temp.
Answer: A batch of jerky takes 12 to 15 hours to dry. You would use only 3 or 4 pans of chips in that time period. read the book.
Answer: Depends on how thick you cut your meat and how much smoke you want infused. Great smoker with many variables.
Answer: It generally takes 2 pans for dense meats. The thing to remember is that smoking does not mean cooking. Smoking imparts a wonderful flavor to meat once it's roasted or otherwise cooked. However, smoking does cook fish like trout, filleted or not, with one pan. The same is true for vegetables, shrimp, and probably other small foods.
Q:
Do the wood chips come with it and can you ajust the tempiture yourself?
Answer: I think mine came with one bag and no the temp is not adjustable.
Q:
What is the best way to keep it clean? I modified mine with an adjustable heating element for higher temps and use it allot. It is so thin for wire b
Answer:
Answer:
Answer: I clean my grates as soon as I pull my meat off. As far the unit I do not ever clean it other than scrape off any heavy soil if there, it inhibits flavor when you do not clean it. Any cleaning agent you use you will taste it in your food.
Answer: Soak the racks in oven cleaner in a plastic garbage bag, this will loosen up the gunk pretty well, then cleaning the racks should be easier to clean without hard wire brushing.
Answer: The older they get and the thicker the inside coating gets the better the food will taste. So I never clean mine and its 40 years old. My new one was a present for my Daughter.
Q:
Can you cook a turkey in it? Also, are the shelves removable?
Answer: Yes the shelves are removable. I'm not to sure about the turkey. I have smoked turkey parts but never a full turkey. What would work is to smoke the turkey a couple of hours and move it to the oven to finish the cooking.
Answer: Shelves are definitely removable. I wouldn't want to cook a whole turkey in it. A cut up turkey or a real small one maybe...
Q:
Is smoked fish ready to eat?
Answer: Yes I smoke tuna and put it in a zip lock and pull some out as a snack
Answer: yes make sure the moisture is out of it. It doesn't have to be hard like jerky
Q:
would this device allow me to smoke a small brisket or turkey parts
Answer: This unit does get warm but I would not want to chance cooking any larger meat parts other than fish fillets (salmon) and beef jerky slices. One of the pellet burning bbq style smokers would be much better suited to actual meat cooking via smoke house. Hope this helps.
Answer: I doubt it. I use this 100% for jerky. I think I remember reading in the instructions this is for adding smoke flavor, but it is not a cooker. So I guess in that aspect as long as it is cooked through, you could maybe smoke an hour just for flavor.
Answer: It will It will smoke anything. Just doesn’t get real hot. You may have to finish on a grill or oven. Racks of ribs I smoke for four hours then in the oven then grill for a few minutes. Just and example of how I do it
Answer: Yes! There are wire racks that are removeable (easier to clean) and also allows the smoker to be completely adjustable to suit the size needed. It's a great smoker.
Answer: Absolutely no problem. A whole brisket and a whole turkey and room for some salmon filets
Answer: Piece of shot, mine burnt up the first time I used it.
Answer: Yes it would. I have did both and it worked out great. Hope this helps you. Mark
Answer: No problem
Answer: Yes .
Q:
will this smoker cook chicken and ribs, or do they have to be precooked?
Answer: I used a hotter heating element in mine. It is not hard to adapt them to using an electric hot plate controller knob and element. It now does everything perfect. It is thinly constructed so, I assume by doing that I have reduced its life expectancy but it needs the improvement. I also have it set up in a way that the additional heat is ok. I did not like having to finish everything but fish off in the oven. It does do fish perfect with the original heating element and 160 ish temp but I smoke more pork and chicken. Mine would originally only get to about 155 degrees and I am Florida.
Answer: For me, temps don't get hot enough to cook Chicken, or Ribs. I use a Weber Smoky Mountain for that. I use Big Chief for smoking Salmon, Bacon, and Polish Sausage. It is perfect for the above mentioned.
Answer: It would take a long time to cook raw chicken and ribs. And I think they would turn out dry. I use my Big Chief to smoke fish. I would pre cook ribs and chicken and than smoke them for an hour or so.
Answer: Smoke first then cook, 30 min in the smoker then put on the grill or stove. Super easy.
Answer: I do baby back ribs in this,season your ribs burn off 3 pans of wood throw on bbq to get a crust wrap in foil withh bbq sauce on the cool side for about 2 hours.Thats the way to do your ribs.
Answer: It does not get hot enough. This is a cold smoker. So you can smoke them for a couple
Answer: It could but it would take a very long time for core temp to be at a safe temp to eat. 3 or 4 hrs of good smoke and rest done in the oven works great. I make jerky more than anything in mine. It's the best!
Answer: It only gets up to about 148 degrees, so no, it is not designed for raw meats. A Treagor is a great option for raw meats.
Answer: Don’t buy, burnt up the first time I used it.
Q:
Why shipping fees when I have Amazon prime
Answer: Because some sellers require it. You can see that information on the main page before ordering.
Q:
How many amps does this unit draw? I cannot find it.
Answer: Large "Big Chief" Specifications:
Q:
how many square inches of cooking space
Answer: It would depend on how you are loading your meats.... If you hang them on the racks or if you lay them across the racks. It holds quite a bit!
Answer: Don’t even consider this, burnt up the first time I used it and I was too late to get a refund. Steer clear!
Q:
should I go with front load or top load?
Answer: front load is more convenient
Answer: Front load is much easier to take meat out, flip it, and watch it
Answer: I prefer front load. It is easier to check on jerky, rotate, and put new batches in while others can stay in place
Answer: Front load. Both smoke well, but easier to access individual racks that need less smoking time without having to pull the entire load out of smoker just to remove 1 or 2 racks.
Answer: do you sell parts for a complete new heating element
Answer: I used the old top loaders for years. This is my first front loader and I really like being able to see everything once you pull the door off. The smoke billows out as soon as you open it, so standing away from it once you open it may be preferred. I love my new smoker. Its not super fancy, but it works great.
Answer: I like front loader. Easy to deal with.
Answer: I have front loader and love it buy the biggest one you will need it
Q:
Can it be used as a grill
Answer: No, it is more of a slow smoker than a grill. The sides needs to stay covered, and it doesn't put out much heat for grilling.
Answer: Not at all! It's a smoker not a cooker. The temperature only gets to 160-170.
Answer: No it’s not hot enough.....
Answer: I’m 95% NO
Q:
How an you regulate the temperature?
Answer: I used a hotter heating element in mine. It is not hard to adapt them to using an electric hot plate controller knob and element. It now does everything perfect. It is thinly constructed so, I assume by doing that I have reduced its life expectancy but it needs the improvement. I also have it set up in a way that the additional heat is ok. I did not like having to finish everything but fish off in the oven. It does do fish perfect with the original heating element and 160 ish temp but I smoke more pork and chicken. Mine would originally only get to about 155 degrees and I am Florida.
Answer: The temperature is preset and cannot be adjusted.
Answer: The temperature is preset and cannot be adjusted.
Answer: You can't really. This model is more set it and forget it. The best you can do with the wattage is about 160. If you put a wind block around it you might see 180. Throw a blanket on it and it may stay the same. I bought mine to smoke fish, salmon mainly. So for that it works just fine. If your looking to smoke meats like ribs or pork shoulder this isn't what I'd use.
Answer: The smoker isn't adjustable, it maintains at around 160-165
Q:
Approximately how long is the electrical cord?
Answer: it is six feet long
Answer: I would say 3-4 feet
Q:
Wanting to smoke sweet corn on the cob with husk, then will hang to dry for Chico’s. Will this work?
Answer: Although I've never smoked corn on the cob in my Big Chief (sounds delicious), this machine simply and effectively exposes contents to smoke and cooks at approx 165 degrees. The smoked corn on the cob recipes I see cook at 225-250 degrees, so you may be able to smoke the corn in your big chief and then drop it in the oven to finish at a higher heat if desired.
Answer: Not sure I never tried it. Sounds like a good idea though. It should work for that, may take a good few hrs to dry them all the way out.
Answer: Sorry, I have no experience in smoking vegetables. I’d imagine that cooking it first then doing a short amount of smoke time should yield the desired effect. Practice and see how it goes, I like the idea though!!
Answer: Don't know why it wouldn't. Temp. Goes up to around 170 deg.
Answer: No it’s a piece of crap!
Q:
Can you cook a turkey in the Big Chief? Also, are the shelves movable?
Answer: Shelves slide in and out. Not for Turkey.
Q:
can you use a pid temperature controller to control the temperature
Answer: not sure how how hot you want it to get , but this smoker does not need a temp controller. very low heat. it makes great smoked fish and awesome jerky. I wouldn;'t try to smoke a turkey or anything large in it.
Q:
how big is the package?
Answer: The box is just large enough to hold the smoker. So whatever the dimensions of the smoker are, the box is that size. You can set the box on top of the smoker and use it to cold smoke cheese. It's perfect.
Answer: Yes. The box is clearly marked. You might get it delivered to your office or your mom's house or something.
Answer: As I recall, mine did not come in an Amazon box. It just had a label on the product box.
Q:
Does this come with Alder as pictured or Hickory as written in the descrioption ?
Answer: Mine came with Alder.
Q:
need manuel
Answer: Sure
Q:
Can I smoke cheese , will cheese melt
Answer: We have smoked cheese, it is good. It will get soft the longer you leave it in there though, watch carefully!
Answer: I really fon’t Know! I imagine u can maybe with a water patch underneath! My 24 year old smoked wild salmon and halibut!! Delicious
Answer: Yes you can. Keep it on the top rack away from heating element. Best if it’s cold outside
Q:
What is the inside dimension of the Big Chief? Will full salmon filets fit?
Answer: full salmon fillets will not fit. I have had to chunk them up in the past
Q:
Can this unit be used as a dehydrator to make jerky?
Answer: This unit makes great jerky however you must brine your meat before you smoke it.
Answer: yes - we have made beef jerky and it was good!
Q:
Has anybody used it for smoking Venison Sausage or summer sausage?
Answer: I have and it works great for that. I call it venison bolgna. Kielbasa too. it works great for that.
Answer: Yes, no problem
Q:
Is the big, dumb logo removable?
Answer: The glue-on plastic I have taken off. The black paint I cannot remove (that's on two of them).
Answer: Dont know, never tried. I imagine it would with Googone or something like that as it's just a printed logo.
Answer: They got rid of the picture of the Indian chief isn’t that enough
Answer: Scrape it or sand it
Answer: No
Q:
Can u smoke veggies in the smoker
Answer: you can... I would get them a couple rounds of smoke then move them to the grill, but yes you can smoke them in the big chief
Answer: I'm sure that you can. I wouldn't use many wood chips though.
Answer: Damn if I know.
Answer: Yes
Answer: Yes
Q:
Will this work on 220 volts or 240 volts?
Answer: ours runs out of a standard outlet
Answer: No, it is 110/120
Answer: definitely not
Q:
what are the spectifactions
Answer: If you google up Smokehouse, it will give you the measurements, capacities, wattage, weight etc.
Q:
Don't understand difference between "smoker" and "smoker/cooker". If I smoke fish, must it also be cooked? Interested in storing salmon jerky.
Answer:
Answer:
Answer: If you are making jerky and drying the meat out to an acceptable level you will be fine. This just won't cook a ham, it would just be for adding flavor for large chunks of meat.
Answer: Smoker you can only smoke. Smoker / cooker you can smoke and use as a grill
Answer: I learned this technique while fishing in Alaska. Apply kosher salt and brown sugar to the filets/skin on and refrigerate over night. Load up your Big Chief and smoke with alder or hickory, usually three pans should do the trick. Place smoked filets in a ziplock bag and refrigerate for 24 hours. Nothing beats smoked salmon on Ritz crackers smeared with soft cream cheese, diced purple onion and capers. PS: The salt and brown sugar will set the protein and the smoking will kick up the flavor about five or more notches. Vac bag and freeze your filets, bon appetite’...
Answer: Don’t buy this, it burned up the first time I used it and couldn’t get my money back because it was too long after I bought it that I used it! Run away!
Q:
Hi what are the internal oven dimensions? Thanks in advance.
Answer: 18" height, 17 1/2 width, 12 deep
Q:
How do I get a manual for the Big Chief?
Answer: Contact smokehouse products at www.smokehouseproducts.com or call 877-386-3811
Q:
Is there a cover that fits this smoker?
Answer: We were not able to find any cover of those dimensions
Answer: Yes it works great . Go to the luhr Jenson website. Tons of stuff for it.
Q:
could you tell me the actual product size?
Answer: 27.12 inches x 12.38 inches x 18.25 inches
Q:
How well does it maintain temperature when smoking in the winter? Is it recommened to wrap it with some type of insulation?
Answer: This smoker is not insulated. We do offer an insulation blanket separate. Smoking temperature depends on the outside air temperature.
Q:
What is the largest piece of meat that fits? Are the racks adjustable?
Answer: You could take out the bottom 5 racks and suspend a 15 turkey from the top rack, no there not adjustable but you can remove as many racks as you want, very good smokers been using them for over 25 years
Answer: Racks are adjustable at preset spaces...... this smoker does NOT cook meat, it will not get hot enough for pork, poultry or beef it is best suited for fish or adding smoke flavor to meat and finishing off with another cooking method. It cooks fish beautifully best and easiest I ever used!
Q:
Can this work with jerkey
Answer: I make beef jerky all the time, just put in brine overnight, take out and pat dry the next morning, let air dry for an hour or two and put on racks into smoker for required time. Can make it really dry or still a bit chewy depending on how long it's left in smoker.
Answer: Yes, you can make jerky in a Big Chief Smoker.
Answer: Yes!! Just make sure you only use one pan of chips per 4 hours. Otherwise it’s waaay too smoky
Q:
Would a front loader be better--you have access to all of the racks. What benefit does the top loader have?
Answer: I think they both have their positives...however, this is the 2nd top end loader I have had (the 1st lasted 15 yrs and I sold it at a garage sale) the 1st one served me well. With a top end loader there is little bending to load and without ever having had a front end loader, I know the top end loader is easy to place for smoking. I guess if it ain't broken,don't fix it. Either way, you will probably be more than satisfied with the results PS I probably have smoked over a ton of salmon and 400 lbs of jerky. Good Luck!
Answer: Top loader will allow you to cold smoke, (Using the box that it came in), for things that melt easy or you do not want to cook or dehydrate. Cheese, eggs etc.
Answer: I have both a front loader and a top loader smoker. I no longer use the top loader. The front loader makes the job of smoking - checking the smoking product much easier. Go with the front loader.
Answer: If you want to check the status of the whole load you can pull the rack and take it indoors. ( I always smoke stuff outdoors) Once indoors you can remove the cooked stuff, shuffle the racks around, add new stuff and then take the whole rack back outside. If you front load its a one tray at a time event.
Answer: Biggest benefit of the top loader for us is being able to dry smoked salmon briefly before smoking it.
Answer: I like the lift out rack cage which allows me to arrange the meat exactly how I want it before easily slipping the rack back into the body of the smoker body.
Answer: I have only had the top loader, and got that at the high recommendation of my friend who had had both types. To me the advantage is being able to pull everything out all at once and put it in all at once. It is very secure and works well.
Q:
Can I make pastrami using this smoker then putting it in the oven
Answer: Yes
Q:
Do you have to remove the entire door to add more wood or is that a small door on the front that allows access to the pan?
Answer: The pan is easily removed by way of the small door. You remove the pan and add you favorite wood chips replace the pan through the small door. i hope that a answers your question.
Answer: The small door on the front at the bottom of the front cover allows you to remove just the pan so that you can add more wood chips. P.S. I had my first smoker for almost 20 years before I wore it out and replaced it with exactly the same Big Chief smoker. They're great.
Answer: Yes you can use the small door in front for wood chip pan if your in a real dry climate add water to you wood to make it smoke more too.
Answer: the little door is good enough to pop wood in and out. but it is trivial to open it up as well.
Answer: a small door
Answer: A small door
Product reviews of Smokehouse Products Big Chief Electric Smoker
Jonathancargill : Best deal for your Dollar!!! ???? Perfect for the beginner smoker
This little smoker is pretty awesome especially when you compare the price to other options on the market. I had a Little Chief years ago that I used to smoke salmon when I was in Alaska. Every department store and sporting goods store up there carried these things so I was surprised when I had a difficult time finding them here in MI. I finally found them online and decided to try out the Big Chief. We have probably smoked over 100lbs of venison and salmon with this over the last few months with verry satisfying results. The only reason I don't give a full 5 star star is because there is no way to adjust the temp. I believe the highest temp I've gotten is around 140 F but you have to keep a pretty close eye on it and really stay on top of stocking the wood hips to make that happen. Below is an outline for the system that my wife and I have found to be most effective so far:
1.) after loading meat into smoker fill pan with wood chips and check every 20 or 30 min. Be sure to refill pan just before the previous handful of wood chips is burned up. This seems to help keep temps consistently higher.
2.) keep the smoke going for 2-4 hours. For jerky we just do 2 hours for larger pieces of meat we go longer.
3.) about the two hour mark pre heat your oven to minimum of 200 F
4.) take treys out of the smoker and place in the pre heated oven until meat is thourghly cooked.
Note: these are simply our observations. I'm in no way an expert. Please reference professional sources for guidelines regarding safe processes for smoking and cooking of meat.
Note: while we have successfully made jerky from start to finish only using the smoker it seems to be faster and easier to switch it over to the oven to finish up the process. 2 hours in the smoker is pleanty of time to get a good strong smoke flavor.
Hope this helps. Enjoy!
1.) after loading meat into smoker fill pan with wood chips and check every 20 or 30 min. Be sure to refill pan just before the previous handful of wood chips is burned up. This seems to help keep temps consistently higher.
2.) keep the smoke going for 2-4 hours. For jerky we just do 2 hours for larger pieces of meat we go longer.
3.) about the two hour mark pre heat your oven to minimum of 200 F
4.) take treys out of the smoker and place in the pre heated oven until meat is thourghly cooked.
Note: these are simply our observations. I'm in no way an expert. Please reference professional sources for guidelines regarding safe processes for smoking and cooking of meat.
Note: while we have successfully made jerky from start to finish only using the smoker it seems to be faster and easier to switch it over to the oven to finish up the process. 2 hours in the smoker is pleanty of time to get a good strong smoke flavor.
Hope this helps. Enjoy!
Kindle Customer : I love this thing
I love this thing. First day out of the box I used to to smoke some chicken legs and thighs which I then cooked up on my bbq. All I added was a little salt and pepper. It was AWESOME! I can't wait to keep using it.
Alex : Great but they Need to find a better Packing or shipping method
This is a Great Product, I love all I can do with it, I'm giving it 4 stars not because of the Smoker but because as many other reviews point out the smoker gets dented during delivery, Smokehouse definitely needs to find a better packing or shipping method.
LaurenN : It is very easy to use and works well
I bought this smoker for my brother and he loves it! It is very easy to use and works well. Since this smoker is electric, you don't have to constantly be checking the temperature to make sure it is where you want it to be. You turn it on and are good to go. It is large enough to fit multiple items in it. We had a duck, a goose and several pounds of fish and it worked great. I will likely be buying this as a gift for others!
Kenaltar : Hotter burning than Little Chief...it can be adjusted once you know that.
Size is perfect...temp is hotter than the Little Chief I have used for 40 years. Thankfully it can be adjusted IF YOU KNOW AHEAD OF TIME. Also the racks could be just a bit wider so they stay in place.
Steve G. : If it sounds too good to be true, it is
I got this smoker at half price because it was described as damaged but usable and it was. It was a unit that was not built correctly but the lid went on and it heated up, but nowhere did it say that it had been used previously. Nuts and screws wrapped up in a Christmas decorated ziplock baggy and “goo” on the racks and pan. Not even worth half price. I bet the manufacturer would be pissed to see this.
Joel : Perfect
Obsessed with this little smoker. Made tons of delicious smoked salmon.
W.C. : "FIVE STAR" SMOKER...... BUT DO NOT BUY AMAZON'S EXPERT ASSEMBLY
DO NOT BUY AMAZON'S EXPERT ASSEMBLY. I REPEAT DO NOT BUY THE AMAZON'S EXPERT ASSEMBLY. Amazon will charge you $119,65 to do the following: Use four nuts and bolts to attach two handles. The rest of so-called assembly is plugging in the electric cord and putting the racks and drip pan in the smoker. (which you do everytime you use it.) THIS IS AN AMAZON RIP OFF THAT IS SO BLATANT THAT IS IS ALMOST CRIMINAL. NOW ABOUT THE SMOKER. The Big or Little Chief Smokers are a "FIVE STAR" product. This is the third Luhr-Jansen (now Smokehouse) smoker that I have purchased. My first was a Little Chief in the late 1960's. My second was a Big Chief top loader which works as just as good as the day I bought it. However, I opted to purchase my third one as I wanted the convenience of a front loader. These smokers are very easy to use, and trouble free. They come with good instructions for smoking and wonderful smoking recipes. The folks in Hood River, OR, (where they are produced) are absolute tops when it comes to customer service. After having used a "Big or Little Chief Smoker" for 50 years, I can safely say you will not be sorry if you purchase one of these wonderful smokers.
David Kohl : Great Starter Set
I'm new to smoking, and primarily wanted something small and easy to smoke salmon and other fish. This smoker is easy to set-up and operate, and produced some great-tasting smoked Sockeye!
W.C. : "FIVE STAR" SMOKER...... BUT DO NOT BUY AMAZON'S EXPERT ASSEMBLY
DO NOT BUY AMAZON'S EXPERT ASSEMBLY. I REPEAT DO NOT BUY THE AMAZON'S EXPERT ASSEMBLY. Amazon will charge you $119,65 to do the following: Use four nuts and bolts to attach two handles. The rest of so-called assembly is plugging in the electric cord and putting the racks and drip pan in the smoker. (which you do everytime you use it.) THIS IS AN AMAZON RIP OFF THAT IS SO BLATANT THAT IS IS ALMOST CRIMINAL. NOW ABOUT THE SMOKER. The Big or Little Chief Smokers are a "FIVE STAR" product. This is the third Luhr-Jansen (now Smokehouse) smoker that I have purchased. My first was a Little Chief in the late 1960's. My second was a Big Chief top loader which works as just as good as the day I bought it. However, I opted to purchase my third one as I wanted the convenience of a front loader. These smokers are very easy to use, and trouble free. They come with good instructions for smoking and wonderful smoking recipes. The folks in Hood River, OR, (where they are produced) are absolute tops when it comes to customer service. After having used a "Big or Little Chief Smoker" for 50 years, I can safely say you will not be sorry if you purchase one of these wonderful smokers.
Candoris : I am in a whole new world with this.
I am new to smoking. I did a lot of research on what type to get and what brand to get before settling on electric, and this Big Chief specifically. The guide is helpful for how to get started. I have smoked pork tenderloin, ribs, wings, and even pasta (yes - dry). I like the front load as the racks are easy to take in and out individually. I sometimes smoke different items at the same time and need to take out some before others. This is a smoker, not a barbecue so don't expect to cook all the way for meats and other items. I smoke in this, and then use my Weber to finish. I have so far tried Apple Wood and Jack Daniels Whisky Barrel Wood. Both were good. Can't go wrong with Apple. I have found clean up to be easy. Before smoking, oil on racks, and foil on drip pan. I have not yet his cold weather, but expect to have to make an insulation blanket for it. My unit arrived in perfect condition (I see some bad rating because of dents during shipment). I say do your research like I did. You may decide to get this because of simplicity, ease of use, consistency, and good ratings.
Donny : For the money...I was very unimpressed
I'm a DIY kind of person. I've been wanting an electric smoker, but haven't put much time into figuring out how to make one myself. That said, I found this smoker in the amazon warehouse deals for $69 shipped. Figured I'd give it a shot.
This thing is so chintzy, flimsy and cheap, I feel bad for those that would pay full price. The aluminum door, and housing is easily bent unintentionally. Sure, the unit is nice and light...but after looking at the build quality and the simplistic electric heating element setup...I've decided to just build my own.
I didn't even attempt to smoke anything in it. Wasn't worth the attempt. I was never going to be impressed.
This thing is so chintzy, flimsy and cheap, I feel bad for those that would pay full price. The aluminum door, and housing is easily bent unintentionally. Sure, the unit is nice and light...but after looking at the build quality and the simplistic electric heating element setup...I've decided to just build my own.
I didn't even attempt to smoke anything in it. Wasn't worth the attempt. I was never going to be impressed.
Kayla : Poor quality
I have had one of these smokers for around 40 years until it wore out. I ordered one of these new ones and was truly disappointed. Out of the box three spot welds missed on the rack frame and two good sized dents on the outside. Next when I went to set the racks in the frame it was so out of square they barely sat on two corners of it. So much for american made quality. The box it came in was in perfect shape so it was packaged that way. I grabbed my old one out of the junk which I will fix and sent this one back. Beware of the cheap and poor quality of this company and dont bother emailing them because you wont get a response!
Thomas : The perfect fish smoker
If you smoke fish, this is the absolute best one you can have. It controls heat at 165 and unlike many that cost much more maintains it. It's not pretty but it surpasses others I have used
Christine : Not for thick jerky or anything meduim
Do not smoke anything but super thin meat
It took me 12 hrs+ to smoke thinly sliced beef jerky. At this point I’d rather use my fire pit what a joke.
It took me 12 hrs+ to smoke thinly sliced beef jerky. At this point I’d rather use my fire pit what a joke.
Cyntha H : Great Inexpensive Smoker
My husband loves this smoker for smoking fish. His dad had a Little Chief when he was growing up and he has fond memories. He prefers the front load to the top load. He says it will not get hot enough to smoke pork or beef even if the insulation wrap sold by the company is used. (He has not actually tried pork of beef so this claim is unverified). That's why it's 4 stars instead of 5.
David Schupbach : Works well for jerky.
I've done 7 smokers full of jerky. I use in the garage with the garage door cracked for the first hour while the wood is burning. Then I cover the smoker except the door with heavy towels to keep temps up. My garage isn't heated. Anxious to try in warmer weather.
butch : Simple, light, economical, cooks even.
Rack your fish in the house, no flys!
Cooks even in mild climate.
I’ve been smoking salmon for 35 years with the same unit. I just bought this one for a friend. I have bought one set of new racks but the old ones are still usable. The trick is to thoroughly clean and dry your racks and also put aluminum foil on the drip pan. Always do this immediately after you pull your product off.
Cooks even in mild climate.
I’ve been smoking salmon for 35 years with the same unit. I just bought this one for a friend. I have bought one set of new racks but the old ones are still usable. The trick is to thoroughly clean and dry your racks and also put aluminum foil on the drip pan. Always do this immediately after you pull your product off.
Ryan : Amazing smoker
I love this smoker. So easy to use and super light weight. I have done 4 batches of Salmon in in so far and they have all turn out perfect. Being thing I noticed is when you first start it give it a good 30 min to warm up before you put the chips in.
Bennie : Fish smoker!
My second smoker for low temperature smoking. Works great for smoked salmon.
Amazon Customer : Check the outside of the box
I have 4 of these. Great for making jerky. However, the last 2 smokers arrived dented. I was able to pound them out but it is aggravating to have to do this. Don't know if it was the shipper or it was damaged at the factory.
Gulible : Not What It Used to Be
I have used Little Chief Smokers since the mid 1970's. After the element failed in my last one, I ordered a Big Chief. This thing is a great disappointment! They have reduced the quality of the material almost to the point uselessness. It is very chincy and will not survive moving it into and out of the shed.
However, the real problem is the extreme heat! The element glowed bright orange, the box was too hot to touch and the chips were white ash in much less than 30 minutes. I had to set the smoker on bricks to prevent it from catching the table afire.
I called "Chief" customer service and they sent me a replacement element. It glows slightly orange which makes me feel safer but the chips are still consumed in less than 30 minutes and the box is still too hot to touch. This thing is a fire hazard!
To make it work, (I need smoked fish and jerky for an ucoming trip) I unplugged it, let it cool, raised the drip pan to a higher shelf then placed a hot-plate burner in it. The hot-plate has an adjustable temp control.
When time allows I will build myself a useable smoker that won't burn my house down or disfigure my hands!
My advice is, avoid this product!
However, the real problem is the extreme heat! The element glowed bright orange, the box was too hot to touch and the chips were white ash in much less than 30 minutes. I had to set the smoker on bricks to prevent it from catching the table afire.
I called "Chief" customer service and they sent me a replacement element. It glows slightly orange which makes me feel safer but the chips are still consumed in less than 30 minutes and the box is still too hot to touch. This thing is a fire hazard!
To make it work, (I need smoked fish and jerky for an ucoming trip) I unplugged it, let it cool, raised the drip pan to a higher shelf then placed a hot-plate burner in it. The hot-plate has an adjustable temp control.
When time allows I will build myself a useable smoker that won't burn my house down or disfigure my hands!
My advice is, avoid this product!
By CJs Pirate : Easy to Use and Provides Great Flavor
Edit for photo 08282015 - Note the door now has a wooden knob and duct tape wrapped metal handle. The knob and hardware were purchased from local hardware store. Using a wood screw, it was attached from the inside and snugged down tightly. Having it like this makes opening the door much easier. There's no longer a need for a hot pad or oven mitts just to take the door out.
Edit (March 22, 2015)
I have used this a half dozen times now. I LOVE it. The one thing that MUST be kept in mind is that this is a SMOKER. It doesn't necessarily cook your food unless it is left in there for a VERY LONG TIME. Smoke the product, put it in the oven or finish it off on the stovetop. Your choice.
Play around with the flavorings. Certain smoke has an affinity to certain types of food, but don't forget the tastes within the house. If someone doesn't like apple smoke, well, don't do it. There's plenty of other products from which to choose.
Three months after buying this smoker I finally for a chance to put it to a test.
· First thing I want to bring up are the handles. As is, they well burn your hand or fingers trying to lift the access door. I will wrap mine in good or duct tape.
· Second, at 140°F, the heat coming from the electric bar really burns up the wood. I'm not quite sure what I amgoing to do about that.
· Third, for winter, cold weather or windy use, as many owners have said, a thermal blanket is necessary. I made my own out of ducting insulation and duct tape. The insulation I chose is safe above 200°F.
The product I chose to "test drive" was a bone in pork shoulder roast I had tossed in the slow cooker on "auto" for 8 hours. (Auto can mean just about anything depending on brand and model.) The pork was already succulant, moist and tender.
I used a 50-50 combination of pecan chunks and bourbon barrel wood for this experiment. Bringing this to a full heat/full smoke, about 20-30 minutes. I let the wood burn down. At 45 minutes I disconnected the power source. At 60 minutes I removed the pork. I was rather happy with the results. My only regret was I did not also try the wireless thermometer I had bought specifically to use with the smoker.
I look forward to more experimentation!
Edit (March 22, 2015)
I have used this a half dozen times now. I LOVE it. The one thing that MUST be kept in mind is that this is a SMOKER. It doesn't necessarily cook your food unless it is left in there for a VERY LONG TIME. Smoke the product, put it in the oven or finish it off on the stovetop. Your choice.
Play around with the flavorings. Certain smoke has an affinity to certain types of food, but don't forget the tastes within the house. If someone doesn't like apple smoke, well, don't do it. There's plenty of other products from which to choose.
Three months after buying this smoker I finally for a chance to put it to a test.
· First thing I want to bring up are the handles. As is, they well burn your hand or fingers trying to lift the access door. I will wrap mine in good or duct tape.
· Second, at 140°F, the heat coming from the electric bar really burns up the wood. I'm not quite sure what I amgoing to do about that.
· Third, for winter, cold weather or windy use, as many owners have said, a thermal blanket is necessary. I made my own out of ducting insulation and duct tape. The insulation I chose is safe above 200°F.
The product I chose to "test drive" was a bone in pork shoulder roast I had tossed in the slow cooker on "auto" for 8 hours. (Auto can mean just about anything depending on brand and model.) The pork was already succulant, moist and tender.
I used a 50-50 combination of pecan chunks and bourbon barrel wood for this experiment. Bringing this to a full heat/full smoke, about 20-30 minutes. I let the wood burn down. At 45 minutes I disconnected the power source. At 60 minutes I removed the pork. I was rather happy with the results. My only regret was I did not also try the wireless thermometer I had bought specifically to use with the smoker.
I look forward to more experimentation!
wallybowser : YUMMY!
The product is exactly what I expected and we love using it. We have taken advantage of lower salmon prices and made pounds of different flavors using different wood chips. We now make our own beef jerky which is half the price of pre-packaged. We also had an excellent experience when we needed to contact the manufacturer.
Kevin McConnell : CHEAP!!!! Stay away
Cheap- piece of crap! Made of very thing sheet metal and won’t last - wasted money on this “smoker”
Shavondia : Disappointing
Does not get hot enough to cook or smoke I left meet on it for hours. It was still raw had to put it in my other smoker
butch : Simple, light, economical, cooks even.
Rack your fish in the house, no flys!
Cooks even in mild climate.
I’ve been smoking salmon for 35 years with the same unit. I just bought this one for a friend. I have bought one set of new racks but the old ones are still usable. The trick is to thoroughly clean and dry your racks and also put aluminum foil on the drip pan. Always do this immediately after you pull your product off.
Cooks even in mild climate.
I’ve been smoking salmon for 35 years with the same unit. I just bought this one for a friend. I have bought one set of new racks but the old ones are still usable. The trick is to thoroughly clean and dry your racks and also put aluminum foil on the drip pan. Always do this immediately after you pull your product off.
Alex : Great but they Need to find a better Packing or shipping method
This is a Great Product, I love all I can do with it, I'm giving it 4 stars not because of the Smoker but because as many other reviews point out the smoker gets dented during delivery, Smokehouse definitely needs to find a better packing or shipping method.
DOG : Very easy to use.
My wife loves the smoker, it saves a lot of money, having not to take the meats to someone else to do the smoking.
Cyntha H : Great Inexpensive Smoker
My husband loves this smoker for smoking fish. His dad had a Little Chief when he was growing up and he has fond memories. He prefers the front load to the top load. He says it will not get hot enough to smoke pork or beef even if the insulation wrap sold by the company is used. (He has not actually tried pork of beef so this claim is unverified). That's why it's 4 stars instead of 5.
Andrew T. : Used a friend's, then bought my own.
I live in Alaska and this is the easiest way to consistently smoke salmon.
I had borrowed friend's front loader a few times and knew I needed my own. Top loader is ideal because you can set out the whole rack exposed on all 4 sides for your fish to develop it's pellicule before smoking. The smoker is made out of some really light duty (aluminum?) so it weighs very little but dents very easily. The light duty nature also contributes to a lack of insulation, which will increase your necessary cook time if you're in cold weather.
I had borrowed friend's front loader a few times and knew I needed my own. Top loader is ideal because you can set out the whole rack exposed on all 4 sides for your fish to develop it's pellicule before smoking. The smoker is made out of some really light duty (aluminum?) so it weighs very little but dents very easily. The light duty nature also contributes to a lack of insulation, which will increase your necessary cook time if you're in cold weather.
Amazon Customer : the biggest piece of garbage ever!!!!
the rack that holds the grates was too wide to hold the grates!!!!! total garbage!!!! its in my can now .
Ithought hood river Oregon would do better. thinking they farmed it out to China!!!!!!
I never got a chance to plug it it in.... BUYER BEWARE!!!!
Ithought hood river Oregon would do better. thinking they farmed it out to China!!!!!!
I never got a chance to plug it it in.... BUYER BEWARE!!!!
db12567 : Crappy packaging.
I have one of these and it works well. Ordered another for daughter. But when the manufacturer cheapens out on the packaging to the point that most of those shipped are damaged(as opposed to the ones store purchased ) it is NOT a good buy. The one I ordered was purchased as a gift. After pounding out the dents from crappy packaging it functions ok. Sending back and waiting for a replacement is just a hassle so just won't buy again.
Amazon Customer : What is it?
I don't recall ordering this, what ever it is.
Johnnycat : basic smoker
Flimsy & cheezy wish I never purchased it. Found heavy duty steel Smokehouse unit with normal hinges/latch & adjustable thermostat.
Jonathancargill : Best deal for your Dollar!!! ???? Perfect for the beginner smoker
This little smoker is pretty awesome especially when you compare the price to other options on the market. I had a Little Chief years ago that I used to smoke salmon when I was in Alaska. Every department store and sporting goods store up there carried these things so I was surprised when I had a difficult time finding them here in MI. I finally found them online and decided to try out the Big Chief. We have probably smoked over 100lbs of venison and salmon with this over the last few months with verry satisfying results. The only reason I don't give a full 5 star star is because there is no way to adjust the temp. I believe the highest temp I've gotten is around 140 F but you have to keep a pretty close eye on it and really stay on top of stocking the wood hips to make that happen. Below is an outline for the system that my wife and I have found to be most effective so far:
1.) after loading meat into smoker fill pan with wood chips and check every 20 or 30 min. Be sure to refill pan just before the previous handful of wood chips is burned up. This seems to help keep temps consistently higher.
2.) keep the smoke going for 2-4 hours. For jerky we just do 2 hours for larger pieces of meat we go longer.
3.) about the two hour mark pre heat your oven to minimum of 200 F
4.) take treys out of the smoker and place in the pre heated oven until meat is thourghly cooked.
Note: these are simply our observations. I'm in no way an expert. Please reference professional sources for guidelines regarding safe processes for smoking and cooking of meat.
Note: while we have successfully made jerky from start to finish only using the smoker it seems to be faster and easier to switch it over to the oven to finish up the process. 2 hours in the smoker is pleanty of time to get a good strong smoke flavor.
Hope this helps. Enjoy!
1.) after loading meat into smoker fill pan with wood chips and check every 20 or 30 min. Be sure to refill pan just before the previous handful of wood chips is burned up. This seems to help keep temps consistently higher.
2.) keep the smoke going for 2-4 hours. For jerky we just do 2 hours for larger pieces of meat we go longer.
3.) about the two hour mark pre heat your oven to minimum of 200 F
4.) take treys out of the smoker and place in the pre heated oven until meat is thourghly cooked.
Note: these are simply our observations. I'm in no way an expert. Please reference professional sources for guidelines regarding safe processes for smoking and cooking of meat.
Note: while we have successfully made jerky from start to finish only using the smoker it seems to be faster and easier to switch it over to the oven to finish up the process. 2 hours in the smoker is pleanty of time to get a good strong smoke flavor.
Hope this helps. Enjoy!
Pam : Flimsy
Poorly constructed. Flimsy and arrived dented. Sharp edges. Returned immediately.
D HAMMER : simple to use / delicious results
K.I.S.S. So easy to use . Need a day to enjoy doing it. I put 24 trout fillets in for 9 hours . DELICIOUS , everything I hoped for without any extra gimmicks.
don't take up much space , light weight makes it convenient to move and store
don't take up much space , light weight makes it convenient to move and store
Amazon Customer : West coast fisherman two thumbs up!
I love this smoker for fish! Easy to use very consistent! Done yellowtail and bluefin so far excellent product! Not for cooking beef, chicken or pork does not get hot enough, it will add smoke flavor but you must finish off with another cooking method. Highly recommend ( building your own) insulation blanket/cover.
C. Ortega : Husband likes this smoker
Husband loves his little smoker he also has a pellet smoker but he uses the little chief mostly for smoking salmon
Kevin McConnell : CHEAP!!!! Stay away
Cheap- piece of crap! Made of very thing sheet metal and won’t last - wasted money on this “smoker”
justin martin : Will not cook food only add smoked flavor
You can achieve the same “smoking” w your Weber at home.
It works fine for added flavor but will not cook food through.
So unfortunately at that point you could just do offset heat on you charcoal grill and add plenty of chips.
Works fine, if you don’t mind having to actually cook it after. Save a step and just use the Weber lol
It works fine for added flavor but will not cook food through.
So unfortunately at that point you could just do offset heat on you charcoal grill and add plenty of chips.
Works fine, if you don’t mind having to actually cook it after. Save a step and just use the Weber lol
Browercat : Smokes great!
Smoked our bacon with good flavor from the natural wood chips! You do need to rotate the shelves to get the meat evenly done! We also tried a a tri-tip which came out so flavorful! Overall good smoker for beginners to see if they like smoking meats!
Andrew T. : Used a friend's, then bought my own.
I live in Alaska and this is the easiest way to consistently smoke salmon.
I had borrowed friend's front loader a few times and knew I needed my own. Top loader is ideal because you can set out the whole rack exposed on all 4 sides for your fish to develop it's pellicule before smoking. The smoker is made out of some really light duty (aluminum?) so it weighs very little but dents very easily. The light duty nature also contributes to a lack of insulation, which will increase your necessary cook time if you're in cold weather.
I had borrowed friend's front loader a few times and knew I needed my own. Top loader is ideal because you can set out the whole rack exposed on all 4 sides for your fish to develop it's pellicule before smoking. The smoker is made out of some really light duty (aluminum?) so it weighs very little but dents very easily. The light duty nature also contributes to a lack of insulation, which will increase your necessary cook time if you're in cold weather.
Shawn Irving : Longevity and easy to use. You cannot mimic the real taste of smoke.
I've had a Little Chief for 18yrs now and it has been great. There is no comparison to many others I've seen. Definitely no comparison to a dehydrator as you cannot mimic real smoke. I got this Big Chief as I figured I could do in 1 run what took me 2 runs with my Little Chief. So far great start as I can do 2 1/2 times more in one run. More importantly my jerky tastes the same as I have completed my 1st run! Looking forward to many years of great smoking with my new Big Chief! May even try a turkey that the recipe book has in it.
Amazon Customer : the biggest piece of garbage ever!!!!
the rack that holds the grates was too wide to hold the grates!!!!! total garbage!!!! its in my can now .
Ithought hood river Oregon would do better. thinking they farmed it out to China!!!!!!
I never got a chance to plug it it in.... BUYER BEWARE!!!!
Ithought hood river Oregon would do better. thinking they farmed it out to China!!!!!!
I never got a chance to plug it it in.... BUYER BEWARE!!!!
Amazon Customer : What is it?
I don't recall ordering this, what ever it is.
Richard T. : Its great if you only want to use it once or twice
The so called front door has to be fought with every time you open or close the unit. There are no hinges, it just pushes in. Its a cheap thin aluminum door that bends every time you try to use it.
Which was all beside the point anyway, as all my unit did was keep tripping the gfci. Never did get to use it, returned it and bought something else in its place. Spend a few dollars more and get the Royal Gourmet, its built way better.
I`m really surprised that this thing is on the market the way its built. Even the guides on the inside that held the racks were nothing more than thin pieces of sheet metal. One of the racks couldn`t be used because the guides for it were in the wrong places and food would have fallen forward because of the angle.
Don`t make the same mistake I did, it cost me valuable time.
Which was all beside the point anyway, as all my unit did was keep tripping the gfci. Never did get to use it, returned it and bought something else in its place. Spend a few dollars more and get the Royal Gourmet, its built way better.
I`m really surprised that this thing is on the market the way its built. Even the guides on the inside that held the racks were nothing more than thin pieces of sheet metal. One of the racks couldn`t be used because the guides for it were in the wrong places and food would have fallen forward because of the angle.
Don`t make the same mistake I did, it cost me valuable time.
Richard T. : Its great if you only want to use it once or twice
The so called front door has to be fought with every time you open or close the unit. There are no hinges, it just pushes in. Its a cheap thin aluminum door that bends every time you try to use it.
Which was all beside the point anyway, as all my unit did was keep tripping the gfci. Never did get to use it, returned it and bought something else in its place. Spend a few dollars more and get the Royal Gourmet, its built way better.
I`m really surprised that this thing is on the market the way its built. Even the guides on the inside that held the racks were nothing more than thin pieces of sheet metal. One of the racks couldn`t be used because the guides for it were in the wrong places and food would have fallen forward because of the angle.
Don`t make the same mistake I did, it cost me valuable time.
Which was all beside the point anyway, as all my unit did was keep tripping the gfci. Never did get to use it, returned it and bought something else in its place. Spend a few dollars more and get the Royal Gourmet, its built way better.
I`m really surprised that this thing is on the market the way its built. Even the guides on the inside that held the racks were nothing more than thin pieces of sheet metal. One of the racks couldn`t be used because the guides for it were in the wrong places and food would have fallen forward because of the angle.
Don`t make the same mistake I did, it cost me valuable time.
rjn : Great smoker, not a grill or BBQ
I smoke Amberjack, King Fish, Salmon and Mullet with the Big Chief smoker.
I read some reviews were people complained about this smoker- that it didn't work well.
ITS A LOW TEMP SMOKER, NOT A GRILL or BBQ !
This only get 165 degrees, perfect for smoking salmon or fish for fish dip.
Remember 165 degree is as hot as it gets.
The Big Chief is simplicity and perfection.
MINE HAS LASTED 9 YRS AND STILL WORKS FLAWLESSLY!
I read some reviews were people complained about this smoker- that it didn't work well.
ITS A LOW TEMP SMOKER, NOT A GRILL or BBQ !
This only get 165 degrees, perfect for smoking salmon or fish for fish dip.
Remember 165 degree is as hot as it gets.
The Big Chief is simplicity and perfection.
MINE HAS LASTED 9 YRS AND STILL WORKS FLAWLESSLY!
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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