They have one temp, and that’s roughly 160°. Maybe more in the summer, less in the winter.
Great for jerky, fish, cured sausage, beans and other stuff that you don’t want to cook at a hot temp. Also good for smoking, then finishing in the oven or gas grill.
Gone_cognito
My dad had one of these and was successful with it. I mean, I ate it and liked it lol
You can use pellets instead of chips, but start out with a hand-full and add small amounts during the smoke. I never empty the ashes, just add new pellets. For delicate things like cheese or butter, you might want to crack open the door.
steve8abug
I had the Little Chief when I lived in Alaska (decades ago). It worked wonderfully with Salmon. These are single temp units but they work well for that kind of thing.
Brandbll
Used one of these for my first smokers. It’s great for jerky and some smoked fish, but that is about it. But it is still an awesome piece of equipment. Can always par smoke something and then grill it too.
15 Comments
I had one of those a long time ago. I believe it came from gander mountain.
It’s essentially a cold smoker/just above cold. Might work for jerky… might. Otherwise I found it useless and literally threw it away.
What these excel at is smoked salmon.
Old school Northwest recipe:
[https://youtu.be/L1C85l5O8S4?si=4yOZAnGKZV65pIXo](https://youtu.be/L1C85l5O8S4?si=4yOZAnGKZV65pIXo)
They have one temp, and that’s roughly 160°. Maybe more in the summer, less in the winter.
Great for jerky, fish, cured sausage, beans and other stuff that you don’t want to cook at a hot temp. Also good for smoking, then finishing in the oven or gas grill.
My dad had one of these and was successful with it. I mean, I ate it and liked it lol
Smoke some coho, bro. 🤙🏽
I’ve had Big and Little Chief smokers for 50 years. [https://i.imgur.com/AZX9gjR.jpg](https://i.imgur.com/AZX9gjR.jpg)
They can’t really fully cook ribs or briskets, but they can flavor smoke those things to be finished on another smoker or your oven. But… jerky, cheese, nuts and fish are all wonderful. [https://i.imgur.com/AAEySg0.jpg](https://i.imgur.com/AAEySg0.jpg)[https://i.imgur.com/1oEXYM8.jpg](https://i.imgur.com/1oEXYM8.jpg)
You can use pellets instead of chips, but start out with a hand-full and add small amounts during the smoke. I never empty the ashes, just add new pellets. For delicate things like cheese or butter, you might want to crack open the door.
I had the Little Chief when I lived in Alaska (decades ago). It worked wonderfully with Salmon. These are single temp units but they work well for that kind of thing.
Used one of these for my first smokers. It’s great for jerky and some smoked fish, but that is about it. But it is still an awesome piece of equipment. Can always par smoke something and then grill it too.
it’s cool too since I’m in Oregon .. local !
Old school
https://preview.redd.it/b21xhbewwpog1.jpeg?width=400&format=pjpg&auto=webp&s=8cd091ae1fb3099617b41af796cc65b5db69f238
You’re flirting with a gateway drug there. You’ve been warned. 😀
I can smell the smoked salmon through the screen from growing up in Alaska most my life.
My dad has been making jerky in one of these for decades now. Thanks for the memories!