Little Chief/Big Chief Smokers
Hello - I have used these 2 smokers for over 35 years - for me, they have produced absolutely fantastic results, however, they are limited in what they can do... For starters, they are classified as "cold smoke" smokers which means exactly that - they don't use high temperatures and therefore, should be used in warmer temperatures and only for specific purposes. Also, the temperature is fixed as the heat source is an electric element which can't be modulated. I have mostly used my smokers for smoking salmon/trout fillets and have done some chicken and wild turkey with great results but the meat/fish has to be sliced no larger than 1/2 an inch in thickness. Once I tried smoking chunks of spring salmon that were up to 2 inches thick and it was a disaster for 2 reasons - firstly, I didn't leave the salmon in the brine long enough to properly soak up the brine flavoring and secondly, it took 2 days to adequately cook the fish properly. I won't attempt that again with my Big Chief smoker!!
If you're looking to smoke larger quantities of sausage, for example, you should really consider the larger, "Hot" smokers like Bradley, Masterbuilt or Cabelas. They have temperature regulators and timers that allow you to adjust the temperature to what you require for your particular smoking project and multiple fuel options from chips, to pucks, to propane to electricty.
I'm happy to provide more information if you would like to PM me.
Best of luck with your smoking!!
GOBBLER FANATIC
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