Smokehouse Products Little Chief Top Load Electric Smoker

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Price: $123.45 $101.41   

Product Feature

• Top loading electric smoker comes with rack to hold grills, recipe/instruction booklet, and a 1.75-pound bag of Chips n' Chunks hickory flavored wood fuel
• Non-adjustable heating element operates at 165 degrees Fahrenheit
• Easy-slide chrome-plated grills; maximum capacity flavor fuel pan; dishwasher safe drip pan
• Durable, embossed aluminum construction; for outdoors use only
• UL, CUL, and CSA listed; no-assembly required; 2-year limited warranty

Product Description

Little Chief top load smoker made by Smokehouse Products is the medium sized version in the Smokehouse family. With a 250 watt element and 4 grills this smoker is perfectly designed for fish, beef, poultry, pork and all other game. This all aluminum sided unit has been around for generations and still to this date is number one. Includes electric cord, flavor pan, grilling racks, and smoker.

Smokehouse Products Little Chief Top Load Electric Smoker Review

We got a Little Chief top-load smoker (the only version made back then) for our wedding in 1971. We caught lots of salmon back then, and half of it went into this smoker. Alder wood is best with salmon, and I just finished smoking 3 pounds of it this afternoon. That same little smoker works every time, and should last a few more years, at least. I actually looked into getting another, but decided to use this until the heating element finally quits (it's the original). It's old, dark, and crusty, and I think we've used it over 250 times, but after 41 years of great service, it now is part of the family (a smelly part, though). Happy smoking!
Larry
P.S. Realize that this unit is a smoker, but NOT a cooker. Some meats will need to be cooked in another, hotter, appliance in addition to being smoked with the Little Chief. Salmon, however, does just fine with only smoking. Sometimes I smoke the brined chunks for 6 hours or so. The fish chunks get darkened on the outside, but the interior is mildly smoked, moist and tasty. Other times, I smoke the fish for 12-15 hours. In that case, the fish shrinks in size, gets very dark and rich, and the texture is more chewy. The intense smokey salmon flavor is awesome, but too strong for some. My favorite brine was found online. It contains white wine, soy sauce, brown sugar, onion salt and water. Once you get your new smoker, experiment with different recipes and species. Have fun!

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