Brand | Smokehouse |
---|---|
Model Name | Big Chief Front Load |
Power Source | wood |
Color | Silver |
Outer Material | Wood |
Item Weight | 17.6 Pounds |
Inner Material | stainless_steel |
Fuel Type | Electric |
Item Package Dimensions L x W x H | 27 x 18.5 x 12.5 inches |
Package Weight | 8.1 Kilograms |
Item Dimensions LxWxH | 12 x 18 x 24.5 inches |
Brand Name | Smokehouse |
Warranty Description | 2 Year Limited Warranty |
Material | Synthetic |
Suggested Users | unisex-adult |
Number of Items | 1 |
Manufacturer | Smokehouse Products |
Part Number | 366476 |
Model Year | 2015 |
Style | Big Chief Front Load |
Included Components | Smokehouse Big Chief Front Load Smoker |
Size | Large |
Sport Type | Camping & Hiking |
Other Sellers on Amazon
94% positive over last 12 months
Smokehouse Products Big Chief Electric Smoker
Purchase options and add-ons
Brand | Smokehouse |
Model Name | Big Chief Front Load |
Power Source | wood |
Color | Silver |
Outer Material | Wood |
Item Weight | 17.6 Pounds |
Inner Material | stainless_steel |
Fuel Type | Electric |
About this item
- 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.
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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 information
Technical Details
Additional Information
ASIN | B000ZL182I |
---|---|
Customer Reviews |
4.5 out of 5 stars |
Best Sellers Rank | #61,354 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden) #174 in Outdoor Smokers |
Date First Available | November 21, 2007 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of use and taste of the food smoker. They say it's simple and easy to set up and operate, and it produces great-tasting smoked foods. Customers are also happy with size, portability, and ease of cleaning. However, some customers report issues with temperature control, saying the element isn't reliable to hold a safe temperature. Customers also disagree on quality and value.
AI-generated from the text of customer reviews
Customers find the food smoker easy to use. They say it's simple, easy to set up, and operate. Some customers say it makes the smoking process very easy and is pretty much foolproof. Overall, most are satisfied with the ease of use and recommend it to others.
"...It made the smoking process very easy and worked great so i could then can the smoked fish...." Read more
"...All in all. I have been loving the process. It’s a lot of fun to do. I always refrigerate the ribs after cooking...." Read more
"...This is stupid simple to use, for pork butts, beef chuck, and ribs I will smoke for six hours and transfer to a roaster oven for finishing while i..." Read more
"...These smokers are very easy to use, and trouble free. They come with good instructions for smoking and wonderful smoking recipes...." Read more
Customers are satisfied with the taste of the food smoker. They mention that it infuses food with a great smoke flavor, and makes tons of delicious smoked salmon. They appreciate the simple design and the wonderful smoking recipes in the book. Overall, customers are happy with the product's taste and recommend it to others.
"...My thinking here is either take it out in that first go. The smoke flavor is there, it’s just not super strong...." Read more
"...They come with good instructions for smoking and wonderful smoking recipes...." Read more
"...chips, although the blend they send in the package leaves a very tasty smoke flavor...." Read more
"This does exactly what I wanted it to do. Infuse food with a great smoke flavor. You can't beat the value for money...." Read more
Customers like the size of the food smoker. They say it's roomy, big enough to put 50 pounds of meat in it at a time, and perfect. It holds a good amount of food and is a great gift for compact spaces.
"...This one is just fantastic. With tons of room, I can smoke salmon on one or two shelves and cheese on the other...." Read more
"we have been smoking bacon - to die for, can fit so many on each rack, we just smoked a whole raw chicken (6 hr time) so juicy and the flavor was..." Read more
"I had the little chief years ago. This is so nice. I can fit many items in this smoker. I have used it 4 times and everything turned out great...." Read more
"...Some protrude outside the frame and appear to be too long. The welds on the rack holders are poor as well. It appears to be poorly built...." Read more
Customers find the food smoker easy to carry back and forth from the garage. They also say it's light enough to take with them and is a fantastic portable smoker. Customers also mention that the product is compact and convenient to move and store.
"Lightweight, easy to use. Have smoked many different kinds of fish and the results have been excellent...." Read more
"...Element is changeable, its light enough to carry back and forth from the garage. It can smoke 50 lbs of product, and did not cost an arm and a leg...." Read more
"...so it weighs very little but dents very easily...." Read more
"...don't take up much space , light weight makes it convenient to move and store" Read more
Customers find the food smoker easy to use and clean. They mention that ammonia and water works great. They also say it's small enough to clean and pack up in the box to store.
"...It is small enough to clean and pack up in the box to store. Hoping to use it to make some wild game jerky too." Read more
"...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...." Read more
"...Overall, easy to use (includes recipe book), easy to clean and no need for LP tanks or messy charcoal...." Read more
"I love this device. easy to use, clean, and will never overheat the food." Read more
Customers are mixed about the quality of the food smoker. For example some mention it's fantastic, while others say it'd be better suited for grilling. That said, some say it does a great job smoking salmon and trout, while other say it is flimsy in construction and won't truly cook large cuts. That being said, opinions are mixed.
"...It made the smoking process very easy and worked great so i could then can the smoked fish...." Read more
"Works perfectly!" Read more
"...As is, they well burn your hand or fingers trying to lift the access door. I will wrap mine in good or duct tape.·..." Read more
"...After 20 minutes we tried a few pieces and it was pretty good. The cheese was still in its same chunk shape...." Read more
Customers are mixed about the value of the food smoker. Some mention that it's an excellent value for the money, while others say that it wasn't worth the attempt.
"...It is worth every penny!Update:..." Read more
"...Probably not for brisket or pork butt. Great price, construction and function." Read more
"...You can see it and feel it in handling the new smoker that it is inferior...." Read more
"...This is a great smoker, and excellent value for the money." Read more
Customers are dissatisfied with the temperature control of the food smoker. They mention that it doesn't get quite hot enough, it doesn’t keep consistent temperature, and the heating element isn't reliable to hold a safe temperature. Some complain that the product lacks insulation and has no way to adjust the temperature.
"...The cheese had begun to loose it shape and started sweating profusely/melting. My thinking here is either take it out in that first go...." Read more
"...How it works:- this is just a box with a small heating element. If it's plugged in its on. No adjustments for temperature.-..." Read more
"...in its construction, but it is all you need for salmon and does not get too hot...." Read more
"...reason I don't give a full 5 star star is because there is no way to adjust the temp...." Read more
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Top reviews from the United States
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Reviewed in the United States on December 11, 2023
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!
Reviewed in the United States on March 9, 2015
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!
I do wish they would have at least made the upper most shelf mounts stronger to allow for hanging of heaver cuts but that's about it.
It heats at 1 temp (about 160f) but it's easily influenced by wind or weather around it so cooking at night will be slower than cooking in the day and so on.
It also doesn't truly cook. Given the maximum temperature achieved by the machine, most people will want to finish their meat to a desired safe temperature either in the oven or on a grill.
I almost prefer finishing some things in the oven where temperatures are often easier to control.
If you like jerky and smoked meats but you don't want to spend a bunch of money on a traeger or deal with sealing up a cheaply made smoker to even out its temp then maybe this could be an option.
It’s been about 6 weeks now and I keep asking every week: are you sick of ribs yet? The answer is always ‘no’ so it continues.
I have also done beautiful smoke on thick hamburger patties. We tried store bought pre-formed patties but it was not the same at all. That left the patties TOO smoky and a bit dried out.
All in all. I have been loving the process. It’s a lot of fun to do. I always refrigerate the ribs after cooking. We have turned them into our version of ‘fast food’ in that I sliced down to separate each chilled pre-cooked rib and throw them into a steamer to reheat them about 4 minutes.
So even though the smoker is basically a big aluminum smoker box that I leave outside with all the attachments in a bin inside the door, it does the trick.
It causes us to look forward to coming home from work hungry bypassing all the fast food joints along the way. Secure in the knowledge that 10 minutes after getting settled at home we will be tucking into a steamy juicy plate of ribs that just fall off the bone. It is worth every penny!
Update:
We have continued using this for ribs and burger meat but I recently tried the ‘cold smoke’ option. Our vegetarian came home to visit and thought it would be neat to smoke some cheddar for her. After 20 minutes we tried a few pieces and it was pretty good. The cheese was still in its same chunk shape. However; always one to push the envelope I left the rest in the cold smoker another 10 minutes. The cheese had begun to loose it shape and started sweating profusely/melting. My thinking here is either take it out in that first go. The smoke flavor is there, it’s just not super strong.
Or be prepared to refrigerate (freeze?) in between smoke times to firm up the cheese and bring the temperature back down before smoking again. Partially melted it still would be a delicious add to chili or anything in the crock pot.
One fine day we had a partially frozen pound of European bacon. Put it in the smoker for about 35-40 minutes. Sublime!!!!