Looking for a reliable electric smoker that makes smoking fish, sausage, cheese, and jerky simple and consistent?
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Quick Verdict
You’ll find the Smokehouse Products Big Chief Electric Smoker gives you a straightforward, no-nonsense smoking experience that’s built around a steady 165°F setting and a traditional, proven design. If you want hassle-free smoking of fish, sausage, cheese, and jerky without fiddly smart controls, this unit makes it easy to produce flavorful results for large batches.
What the Smokehouse Products Big Chief Electric Smoker Is
You’re looking at a classic, single-temperature electric smoker designed to maintain a steady low heat for long, gentle smoking sessions. The Big Chief is purpose-built for low-and-slow smoking tasks like hot-smoking fish, smoking sausages, aging cheese, and curing jerky, and it does so with a simple plug-and-play approach.
Key Features
The Big Chief focuses on consistent low temperatures, a removable wood chip pan, and a roomy interior with five racks so you can smoke large quantities without fuss. It’s deliberately stripped of Bluetooth or Wi-Fi features, which means you won’t be distracted by app updates when your salmon or sausage needs steady heat.
| Feature | Details |
|---|---|
| Model | Smokehouse Products Big Chief Electric Smoker |
| Temperature Setting | Maintains steady 165°F |
| Racks | 5 racks (adjustable) |
| Capacity | Up to 50 lbs of meat or fish |
| Power Source | Standard household outlet (electric) |
| Wood Chip Pan | Removable without opening the door |
| Controls | Simple mechanical control, no Bluetooth/Wi-Fi |
| Ideal Foods | Fish, Sausage, Cheese, Jerky, Ribs, Poultry |
| Design Origin | Smokehouse Products (since 1968) |
| Notable Benefit | Consistent low temp minimizes risk of overcooking |
Specifications
This smoker is designed around a single low-heat setting, a generous chamber, and practical features like a removable drip pan and chip pan that reduce heat loss during use. The primary specification you’ll notice is the 165°F temperature, which is engineered to keep delicate proteins like salmon from drying out while still producing good smoke adhesion.
First Impressions and Unboxing
When you unbox the Big Chief, you’ll notice a no-frills, robust design that screams functional more than flashy, with a clear emphasis on practical use rather than gadgets. The smoker feels solid and straightforward, and the included racks and pans are ready to slide into position without needing special tools or complicated assembly.
Setup and Assembly
You’ll find setup is minimal: place the smoker on a level surface, plug it into a standard outlet, slide in the racks and drip pan, and you’re essentially ready to go. The removable wood chip pan is designed so you can slide it out to add chips without opening the main door, which makes life easier and keeps your temperature stable.
How the Temperature Control Works
This unit is engineered to maintain a steady 165°F, so you don’t babysit a thermostat or tweak digital profiles during a long smoke session. The simple control is reliable for what it’s intended to do: hold low heat for gentle smoking of delicate items without the risk of inadvertently cooking them at a much higher temperature.
Why 165°F Matters
You’ll appreciate that 165°F is a sweet spot for hot-smoking many delicate foods — especially fish and sausage — because it’s high enough to develop smoke flavor while being low enough to prevent drying and overcooking. For foods like cheese and jerky, that steady low heat is crucial to achieve the right texture and smoke penetration without melting or overcooking.
Capacity and Rack Layout
With the ability to hold up to 50 pounds of fish or meat across five racks, you can run large batches that are ideal for parties, gatherings, or prepping meals for the week. The rack spacing lets you arrange fillets, full sausages, or strips of jerky in ways that maximize airflow and consistent smoke coverage.
Practical Capacity Examples
You could smoke multiple whole salmon fillets for a family gathering, stack dozens of sausages for a weekend sale at an event, or run several trays of cheese simultaneously for consistent cold smoke infusion. In real use, you’ll often find yourself using only a few racks for thinner items like jerky while keeping larger items spaced out for even smoking.
Smoking Performance by Food Type
The Big Chief is tuned for foods that respond well to low-and-slow, gentle smoke: fish, sausages, cheese, and jerky are natural fits and typically show excellent results. Because the unit maintains a steady 165°F, you’ll often get thick, even smoke rings, and tender textures on proteins while preserving moisture better than higher-temp smokers.
Fish (Salmon, Trout)
You’ll get consistent, moist results with salmon or trout, since the controlled low temperature keeps the flesh from flaking apart while allowing smoke to penetrate. Salmon keeps its silky texture and develops a nice smoke layer, which is why many traditional smokehouses used similar temperatures for prized catches.
Sausage
For sausage, the Big Chief lets you develop flavor and cure through smoke at a pace that prevents casing splits and fat blowouts, so your links stay juicy and intact. You’ll also appreciate that you can load lots of sausage at once and get uniform results without rotating racks or repositioning items frequently.
Cheese
Smoking cheese needs low heat more than anything, and the Big Chief enables you to cold-smoke cheese more safely than many hotter smokers, provided you’re careful with timing and airflow. You’ll gain that beautiful smoke ring and flavor without melting or sweating the curd, which is a common problem at higher temperatures.
Jerky
When you’re doing jerky, the steady low heat and even airflow give you consistent dehydration and smoke infusion across strips, making for chewy, flavorful jerky that keeps well. Because jerky often needs long, steady sessions, the Big Chief’s removal of the wood chip pan without opening the door helps prevent temperature swings you’d otherwise have to compensate for.
Wood Chips and Flavor
You’ll choose your Smokehouse wood chips to match the food: alder or apple for milder fish, hickory or oak for sausage, and fruitwoods for cheese if you want gentler sweetness. The flavor you get will depend on chip type, chip size, and how often you add them, but the Big Chief’s chip pan design gives you reliable smoke generation without repeated door openings.
Smoke Generation and Wood Chip Pan Design
The removable wood chip pan is one of the Big Chief’s most user-friendly features — you can add chips without opening the door and losing heat, which keeps smoke consistent and efficient. That pan design also makes cleanup and chip changes much easier, which means you’ll be more likely to experiment with different woods instead of avoiding additional steps.
Heat Loss and Stability
Because the chip pan is removable without opening the main chamber, heat loss is minimized and your smoking sessions stay more predictable from start to finish. You’ll notice fewer spikes and dips in internal temperature, which is especially helpful when you’re smoking multiple racks of delicate foods and want even results.
Ease of Use
If you prefer practical appliances over feature-heavy ones, you’ll find the Big Chief extremely approachable: plug it in, load your brined or prepared food, and let the unit keep its steady temperature. For many home users, avoiding complex app interfaces or digital programming is a welcome advantage that keeps the focus where it belongs — on food prep and flavor.
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Cleaning and Maintenance
Cleaning the Big Chief is straightforward: remove the racks, drip pan, and wood chip pan and give them a wash, then wipe the interior and exterior as needed to prevent buildup. Because the drip pan catches grease and the chip pan is separate, routine maintenance stays manageable even after heavy use.
Durability and Build Quality
The smoker is built with longevity in mind and a heritage of practical design from Smokehouse Products, a brand that’s been producing smokers since 1968. You’ll appreciate the simple, heavy-duty parts that are easy to replace or service, and the fewer electronic components mean fewer points of failure over time.
Safety
You’ll want to place the smoker on a stable, non-combustible surface away from flammable materials and never leave it unattended in enclosed spaces due to smoke generation. The low-temperature setting reduces the fire risk compared with high-heat smokers, but normal precautions like keeping a fire extinguisher nearby and monitoring power cords still apply.
Use Cases and Who It’s For
This smoker is ideal if you’re primarily focused on hot-smoking fish and meats or cold-smoking sensitive items like cheese, and you want an uncomplicated, reliable appliance to do the job. If you often smoke large quantities for gatherings, catering, or batch meal prep, the 50-pound capacity will be particularly useful.
Pros and Cons
You’ll value the Big Chief for its simplicity, steady low-temperature control, and large capacity, which make it perfect for traditional smoking tasks without technical headaches. On the flip side, if you want digital controls, variable temperature ranges, or built-in connectivity, this unit is intentionally basic and may feel limited compared to feature-rich electric smokers.
Tips and Best Practices
Plan your brining and drying times based on the food you’re smoking so you’ll get consistent texture and flavor, and always consider starting with a clean smoker to avoid off-flavors. You should also pre-soak wood chips if you want a steadier, longer smoke output, and position items to allow adequate airflow around each piece for even smoking.
- Preheat the smoker for 30–45 minutes before loading, then insert racks quickly to minimize heat loss.
- Use a drip pan lined with foil for easier cleanup and to protect the interior.
- Rotate trays only if you see consistent hot/cold spots; generally, the Big Chief’s steady temperature reduces the need for frequent rotation.
- Keep a small tray of water below delicate items to help maintain moisture, especially for longer sessions.
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Common Problems and Troubleshooting
If your smoker is not maintaining temperature, check the power source and ensure the plug and outlet can handle the load; also inspect the heating element for visible damage. If you notice uneven smoke distribution or weak smoke production, make sure the wood chip pan is clean and properly seated, and use appropriately sized chips for consistent smoldering.
Accessories and Add-ons
You can enhance your smoking sessions with additional racks, a digital thermometer probe for independent monitoring, or dedicated chip boxes to pre-mix different woods. If you intend to use the smoker heavily, a waterproof cover and a small stainless-steel tray for pre-soaked chips can be helpful additions.
How It Compares to Other Smokers
Compared to modern digital electric smokers that offer multi-temperature settings and app integration, the Big Chief is more traditional and purpose-focused, giving you consistency at one proven temperature rather than the flexibility of variable presets. Against pellet smokers and charcoal units, the Big Chief trades the full manual control of those heat sources for the convenience of plug-in operation and the predictability of electric heat.
Recipes and Cooking Times
Because the Big Chief holds at 165°F, it’s suited for recipes that benefit from gentle smoking — expect salmon fillets to take roughly 2–4 hours depending on thickness and desired doneness, while sausages might need 3–5 hours to develop sufficient flavor and texture. For jerky, plan on anywhere from 6–12 hours depending on thickness and humidity, and for smoking cheese, short sessions of 30 minutes to 3 hours will usually impart a good smoky note without damaging texture.
Brining, Curing, and Food Prep
You’ll get the best results when you brine fish or use a curing mix for jerky to enhance flavor and safety before you smoke; consistent low heat works in concert with proper brining to keep products moist and flavorful. Always follow safe curing practices for products like jerky to prevent microbial growth, and let cheese dry and develop a pellicle (light surface tack) before smoking for better smoke absorption.
Storage and Seasonal Care
When you’re not using the Big Chief, store it in a dry place and cover it with a breathable dust cover or the manufacturer’s protective cover to limit corrosion and dust accumulation. During long-term storage, remove racks and pans and clean them thoroughly, and periodically check seals and electrical components if you’re bringing it back into service after months of inactivity.
Final Recommendation
If you want a dependable electric smoker that’s easy to use, requires minimal fuss, and specializes in low-temperature smoking of fish, sausage, cheese, and jerky, the Smokehouse Products Big Chief Electric Smoker is an excellent choice. You’ll particularly love it if your goal is consistent, repeatable results for large batches without having to manage complex controls or connectivity features.
Frequently Asked Questions
Will the Big Chief smoke cold-smoked items like cheese safely?
Yes, you can cold-smoke cheese with the Big Chief as long as you manage timing and ventilation properly, since the 165°F setting is on the low side for hot smoking but may require shorter sessions for cheese. You should let cheese develop a pellicle and monitor closely to avoid over-softening; if needed, remove the heating element or keep vents open for milder, cooler smoke.
Can I adjust the temperature on the Big Chief?
The Big Chief is designed to maintain a steady 165°F and isn’t meant for wide temperature adjustments like multi-setting smokers, so you get consistent low-heat performance rather than a broad temperature range. If you need dynamic temperature control for grilling or high-temp smoking, you’ll want a different model with adjustable settings.
How often should I add wood chips?
Because the wood chip pan is designed for easy access without opening the door, you can add chips periodically depending on how strong you want the smoke; typically every 45–90 minutes for persistent smoke is common, though smaller amounts infrequently will also work. Keep an eye on smoke density and flavor development, and experiment with chip sizes and soaking time to find what you prefer.
Is the Big Chief suitable for commercial or heavy-duty use?
The Big Chief has a heritage rooted in commercial-style smoking but is primarily marketed for home or small-scale batch smoking; it can handle heavy use if you maintain it well, though it’s not an industrial smoker meant for constant commercial throughput. For regular catering or restaurant-level demand, consider models specifically designed for commercial continuous operation.
How do I prevent flare-ups or excess grease?
Use the drip pan to catch runoff and empty it regularly, and avoid using very fatty cuts without some separation or trimming to reduce excessive dripping. If you notice hot spots, adjust rack placement and ensure the drip pan is correctly positioned to control grease accumulation.
Any special cleaning tips to avoid residual flavors?
Clean the chip pan and drip pan after each significant use, and wipe the interior with warm soapy water to remove grease residues that can create off-flavors in future sessions. For stubborn buildup, use a non-abrasive scrubber and avoid harsh chemicals that might leave residues.
Sample Smoking Schedule for a Weekend Batch
You’ll set aside a morning or afternoon for a full smoking session, starting with brining overnight and finishing with a cool-down period after smoking. A sample schedule might look like: overnight brine (or curing), morning prep and dry time to set a pellicle, mid-morning loading and 3–8 hours of smoking depending on the item, then cool-down and refrigeration or vacuum-packing for storage.
Tips for Maximizing Flavor and Yield
Use mixed wood chips for complexity — fruitwood with a touch of hickory can balance sweetness and backbone — and keep racks spaced to allow even circulation. You should also season and brine appropriately for the protein you’re smoking, and give yourself room to experiment; small adjustments to brine, chip type, and smoking time will change outcomes in delicious ways.
Final Notes on Tradition and Brand Heritage
Smokehouse Products has been a trusted name since 1968, and the Big Chief reflects decades of practical design heritage focused on smoking prized salmon, trout, and other classic items. When you choose the Big Chief, you’re buying into a long-standing tradition of consistent low-temperature smoking that prioritizes flavor and texture over bells and whistles.
If you’d like, I can provide specific recipes, brine formulas, or a step-by-step plan for smoking salmon, sausages, cheese, or jerky tailored to your schedule and taste preferences.
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