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Versatile
If you're wondering what all you can smoke in a Big Chief, well here is a short list of what you can do because the possibilities are endless: salmon, trout, other fish, jerky, sausage, turkey, bacon, hams, steaks, ribs, pork butts, brisket, fruits, nuts, and cheeses.
Removable Wood Flavor Pan
The wood flavor pan can be inserted and removed without losing any heat or dealing with fluctuating temps.
Simple Operation
It simply plugs into a standard household outlet (use an outside one of course). Next, once you have your food loaded in the smoker on the easily removable easy-slide chrome plated grills, you can close the door and access your wood flavor pan without ever opening the door again.
Smokehouse Best Sellers
Dan
Reviewed in the United States on July 11, 2024
This does one thing but does it well. If you’re looking to keep smoke on food and not go over 200F this is what you need. It’s thin aluminum so be careful moving and storing it but it’s made awesome smoked bacon, ribs, pastrami, trout, catfish, andouille, and snack sticks for us.
Captain Japan
Reviewed in Canada on April 14, 2023
I live on the ocean and wanted a simple (yet effective) smoker for mackerel. This one is quite good. It's a very simple design and (in my opinion) a bit over-priced, but I love smoked mackerel and this thing does a great job.
Sandra Hodge
Reviewed in Canada on June 20, 2021
Exactly as depicted in the you tube video. Easily assembled only dissatisfaction is that while box was in perfect condition the back of the smoker and the door of the smoker were dented and husband had to work out the dents
SVP
Reviewed in the United States on July 14, 2020
I don’t usually write reviews (except for sometimes when it is solicited). This is a completely unsolicited review. I purchased this primarily to do sausages. Behind that logo are some Polish Kielbasa’s. I control the heat with an outside heat control (on the right) and an external meat thermometer to check the internal temp of the meat. This is 1 of 4 smokers. It does the job great. I’ve only done sausages in it, but I’m sure it would work great for any other cold smoking (does get any hotter than about 190, but that’s fine for what I am using it for (it would be thought to get up to that temperature in the colder weather I think, but today it’s already 94. This is a great smoker for sausage, fish, ribs or steak. Probably not for brisket or pork butt. Great price, construction and function.
Richard Humphrey
Reviewed in Canada on March 5, 2020
The Big Chief is very basic and easy to use. I have tried sausages, jerky and salmon and the results have been pretty good. I've smoked some pork tenderloins and other meats before barbecuing them and gotten the desired smokey flavors I was looking for. You have to watch your wood to food pairings but this is the case for any smoker. It only gets up to 165⁰f so you can't do everything with it but it certainly functions well as a basic smoker. It is, however, sensitive to wind and cold. I recommend either buying the insulated cover or do like me and build a cover for it or else smoking on windy days or in cold weather will be difficult.
Kirk Hicks
Reviewed in Canada on November 9, 2020
Love my smoker. Simple to use. No moving parts to break down. I have run 60 lbs of salmon through it so far. Love the new Hardwood Blend smoke house chips. Cannot wait to smoke some venison next. Plan on using some thermo wrap covering for cold weather winter conditions to help retain the heat.
Jonathancargill
Reviewed in the United States on December 12, 2018
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 F4.) 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!
Bhole
Reviewed in Canada on June 25, 2017
Works very well. Just don't go in there thinking you will fully smoke bigger cuts of meat. This is primarily to infuse the smoke flavor.I used it for 4 hours to add flavor to the best brisket I have ever eaten. As well as smoked burgers.It is very easy to use, and adds a lot, and even more depending on the type of wood used. And you can wrap it up with some form of insulation if you want it hotter as well.
By CJs Pirate
Reviewed in the United States on March 9, 2015
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!
M. Azalea
Reviewed in the United States on June 11, 2014
Lightweight, easy to use. Have smoked many different kinds of fish and the results have been excellent. Took a couple of tries to see which smoke chip flavors we prefer and how long to keep smoking different kinds of fish but now we've figured it out. Smoked Salmon, Cobia and Tilapia. Made some really good smoked fish dip. Next up, beef jerky!The only thing that I found needed correcting with this smoker is the lack of a TOP door handle. When checking on your food or removing it, the bottom handle that comes with it is too thin and gets really hot. So, I went to a large hardware big-box store and bought an additional cheap and thicker one. Drilled two small holes on the top of door and now it's much easier (and less painful) to remove the hot door. Overall, easy to use (includes recipe book), easy to clean and no need for LP tanks or messy charcoal. I recommend a "front loading" over a "top loading" smoker. Much easier to check and putting food in and taking out, as well as cleaning.
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