Smoking is made simple with the Big Chief as all you have to do is plug it in to a standard household outlet. and not cooking and ruining your expensive and well earned batch of salmon or sausage.
The Big Chief maintains a consistent low temperature setting (165 degrees Fahrenheit) so you know that you're smoking food at the low temperature you need. All those issues are non-existent when it comes to the Big Chief smoker, and have been since the 1960's when it was first introduced. You know what's frustrating when it comes to smoking a whole batch of freshly caught salmon, or jerky, sausage, ribs or anything else for that matter? It's when your smoker starts acting crazy with fluctuating temperatures, or when the wood stops smoking because of those fluctuating temperatures, or trying to deal with Bluetooth wi-fi techy something or other to control your smoker.
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