Smokehouse Products Little Chief Front Load Smoker Review

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List Price: $134.95
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It's not that hard to build your own smoker, but you'd probably wind up spending about just as much money on the parts you'd need as you would if you just buy the Little Chief. I've had mine for about 10 years and have been very happy with it. This smoker is a true work horse.

A few tips: the recipe booklet that comes with this smoker is okay, but the brine recipe is WAY too salty for beef jerky (and even smoked fish). My recommendation is to buy 1-2 pounds beef tip (don't get any more than that with this particular smoker as you won't be able to fit more than 2 pounds on the grates--if you need to make bigger batches, either build a smokehouse or buy the Big Chief). Slice the meat thinly and brine it overnight in:

1qt cold water

1/2 cup sugar

1/4 cup kosher or sea salt

2 tsps garlic power

2 tsps coarse ground black pepper

In the morning, drain the brine, assemble the jerky on the grates, and briefly pat dry them. Do three rounds of wood smoke throughout the day (an alder/hickory combo is nice), leaving the rest of the time to just heat and air dry. You'll be really surprised by how flavorful this simple recipe is. All the recipes that call for loads of other ingredients (e.g., wine, soy sauce, etc.) don't add anything and are a waste of money.

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I've had my smoker for over 10 years and it has traveled with me throughout that time while I've been in the military. It has worked exceptionally well everywhere I've used it whether in Oregon, Japan, or Okinawa. Frieds rave about the smoked salmon. The construction of this smoker has held up very well and the fact that it is all aluminum has prevented it from rusting away, unlike the three barbeque grills I've had to throw away in the same period.

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My old top loading Little Chief wore out after only 30 years, so I decided to try this front-loader. I like it even better!

Honest reviews on Smokehouse Products Little Chief Front Load Smoker

have been using this product for over 25 years and it is excellant. I have all the models they make and you can't ask for a better item for getting a nice smoke ring in your meat. It is exactly what it says a smoker not a cooker. My family just raves about the smoked product it turns out exspecially the smoked cheese. The customer service department at smokehouse is more than willing to help you with any questions that you have. No matter whom I talk to it seems they have all used the product and have a lot of knowledge. More than willing to help you in any way. As with any cooking item it is important to follow the manufactures instructions use on a non combustible service away from a building.

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This is a great little smoker for jerky or meats such as chicken and pork. Don't think you'll be able to smoke a tri-tip or whole chicken unless you set aside a lot time for smoking. It has trouble keeping proper heat so make sure you keep it out of the wind. My solution was simple for the heat loss. I bought a metal trash can and a couple of bricks. I arranged the bricks around the unit then placed the trash can over the unit and it kept the smoker at a consistent temperature for smoking. A word of caution when making jerky. Don't take any to work unless you want your friends harassing you for more, more, more! No lie! :)