capacity, Four adjustable chrome-plated steel cooking grills (dishwasher safe), Rotary ignitor starts the smoker instantly, Heavy duty handles for easy transport (40 lbs. Smoker, of course, with 4 Easy-slide Chrome plated grills, electric cord, drip pan, and wood flavor pan, Free bag of Smokehouse Alder Wood Chips, and. It is a tradition to come together with family and friends to share the heritage of producing … Mesquite is great to test and try with new recipes as it can often be moderated to get just the taste you like best! Caribou? Here's a quick list of features and specs on the smoker: Since 1968, the Little Chief has been used by our father, and our father's father. Just choose your favorite flavor of Smokehouse Wood Chips and you're guaranteed to be getting an amazing amount of smoke... even with the smoker temperature at just 165 degrees! All individual bags are 242 cu.in., 3.96 L in size, giving you a total of 968 cu.in. It is a tradition to come together with family and friends to share the heritage of producing only the best smoked foods. We have been making everything Smokehouse since 1968 when we introduced the first Electric Smoker with the Little Chief. Smoking is made simple with the Big Chief as all you have to do is plug it in to a standard household outlet. Smoke Chief is an amazing new way to smoke all of your favorite foods. Our signature blend of Hickory, Oak or Alder, Maple and Cherry is designed to pair exceptionally well when cooking or smoking all cuts of beef, pork, poultry, seafood, vegetables, wild game, cheeses and more. Before you know it, you'll be the most popular person in the neighborhood with the best tasting food to share! Since 1968, Smokehouse Products has been smoking wood chips in our Big Chief and Little Chief smokers. Since 1968, Smokehouse Products has been smoking wood chips in our Big Chief and Little Chief smokers. The Smoke Chief has been used with gas grills, pellet grills, charcoal grills, smokers and numerous other outdoor cooking devices. (8 Casings will hold about 5 pounds of ground meat). Place your food (after brining or preparation) on one of the five racks that sit over top of the drip pan... the smoker's capacity is a whopping 50 pounds of meat or fish! in. Inside, you’ll have a 916 square inch cooking area with four adjustable chrome-plated steel cooking grills that are dishwasher safe and easy to clean. Smoke Chief smokes for up to 3 hours on just one cup of BBQ pellets and operates on 12VDC or 110AC power. The mechanism is made of corrosion resistant metal for years of trouble free service. If you're wondering what all you can smoke in a Little Chief, well here is a short list of what you can do because the possibilities are endless... salmon, trout, other fish, jerky, sausage, turkey, bacon, hams, steaks, ribs, pork butts, brisket, fruits, nuts, and cheeses. On most grills it sits next to the grill and pipes the smoke in through the rotisserie hole that is already available. All of our wood chips are thoroughly dried and has all bitter tree bark removed to ensure you're getting maximum smoke of 100% all-natural wood. Hickory wood is a perennial favorite of elite BBQ cookers from Missouri to Texas and all through the South. Grinder comes complete with fine and coarse grinding plates, as well as a sausage stuffer plate which works in tandem with included sausage stuffer tubes. Then close the door. The alder wood base adds a neutral, balanced smoke without interfering with the sweetness of the apple wood, yet allows you to smoke for adequate time periods without over doing it. Brisket? You'll be sure to have the right smoke flavor on hand no matter what recipe you decide to make. It is a tradition to come together with family and friends to share the heritage of producing only the best smoked foods. Capacity: Smokes up to 50 pounds of meat or fish. Hickory wood is a perennial favorite of elite BBQ cookers from Missouri to Texas and all through the South. Hickory wood is a perennial favorite of elite BBQ cookers from Missouri to Texas and all through the South. It’s packed with features and can produce a lot of jerky and pepperoni snack sticks in a hurry. Includes Free Recipe Booklet and Instructions. This brine mix contains all the seasoning/curing ingredients you will need to make delicious smoked fish (or meat or poultry) using your favorite electric smoker. What more could you ask for unless you prefer to wrestle with your smoker trying to dial in fluctuating temperatures, dealing with wood that won't smoke, and wondering why the wi-fi techy Bluetooth thing just won't flippin' work! total weight), translation missing: en.general.viewdetail.title. This unit produces “cold smoke” and can be easily connected to any grill or outdoor cooking device to quickly produce delicious smoked foods. Apple wood produces a mildly sweet smoke that is ideal for any cut of meat, including pork, beef and poultry. Here is a list of features for the Smokehouse ¾ HP Meat Grinder…. Received the chips … 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. Just choose your favorite flavor of Smokehouse Wood Chips and you're guaranteed to be getting an amazing amount of smoke... even with the smoker temperature at just 165 degrees! The brine mix contains no preservatives. R. eusable molded plunger tube and packer allow for easy sausage stuffing. Our Apple BBQ Pellets use 100% apple wood blended with Pacific Northwest alder base wood to get a consistently mild, sweet smoke that apple wood is famous for. When using alder with meats such as steak, ribs and briskets, try mixing alder with our fruit wood species like apple and cherry for a delectable taste you're sure to love. … The wood chips are precision ground for an even, consistent burn. We’ve been making jerky in our smokers since 1968, and we’re proud to say this is our favorite jerky gun ever. It is the most pungent of wood species with its clean, sharp, tangy flavor that really develops on meat, fish, and poultry. The Smokehouse Meat Grinder has been known to grind anything you throw at it. It is a tradition to come together with family and friends to share the heritage of producing … The ¾ HP gear reduction motor and all-metal gears powerfully grind through wild meat tendons and sinew with ease. This way you never have to worry that your temperature shot up and you're now cooking and ruining your expensive, well earned batch of salmon or jerky. The wood chips are precision ground for an even, consistent burn. Officially stamped a “Smokehouse Favorite” by our staff, the Wide Gas Smoker is large enough to handle Texas’ biggest brisket and pumps out an amazing temperature range of 180°F all the way up to 500°F? Elk meat? Now's the time to put your feet up and admire what your doing with a cold, frosty beverage! Making your own homemade jerky and pepperoni is easy to do. Plus it is amazing to grind cheese for shredded cheese, grind crackers for cracker crumbs and all sorts of other applications. All of our wood chips are thoroughly dried and has all bitter tree bark removed to ensure you're getting maximum smoke of 100% all-natural wood. Attach one of the two tips included; then squeeze the handle for jerky strips or sticks. Mesquite wood generates a very pronounced flavor. Alligator meat? If you want classic smoke flavor that's been tried and true over the ages, stick with Hickory and you'll be smoking like a pro. If you're wondering what all you can smoke in a Big Chief, well here is a short list of what you can do because the possibilities are endless... salmon, trout, other fish, jerky, sausage, turkey, bacon, hams, steaks, ribs, pork butts, brisket, fruits, nuts, and cheeses. It is time we share it with you. The Little Chief is even used by native tribes in the heart of Alaska to get that traditional smoked flavor. The Little Chief will give you a consistent low temperature (165 degrees Fahrenheit) that you need to smoke foods. Smoke Chief allows the everyday cook to smoke foods like a professional! Just remember when smoking those large meats like a pork butt or a brisket, you'll smoke it thoroughly in the Big Chief and then finish the meat off in an oven or on a grill to get to that target internal temperature... everything else you can continue to dehydrate in the Big Chief until you reach the flavor you want. 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