Smokehouse Products Mini Chief Top Load Smoker

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Price: $103.97 $90.64   

Product Feature

• 250 watt electric smoker
• 15 pound capacity
• This is an all aluminum sided unit
• Removable rack with 3 grilling racks to smoke up to 15 pounds
• Its dimensions are 14 H x 11.5 W x 11.5 D inches

Product Description

Mini Chief Top load smoker made by Smokehouse Products is the smallest version in the Smokehouse family. This condescended version has a 250 watt element and 15 pound capacity designed for fish, beef, poultry, pork and all other game. With the perfect amount of venting this model will smoke any meat perfectly. 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 Mini Chief Top Load Smoker Review

I've owned a Mini Chief smoker for more than 10 years, and I still use it at least weekly.
I've smoked many pounds of Salmon, whole chickens, turkey legs, ribs, etc.
When I follow directions, it works perfectly. The problem is that many users don't understand how to properly smoke.

If you can fit it in the smoker, it will smoke it. As with any smoker, meat should be cooked "low and slow", with low heat, over several hours.
A whole fryer chicken, which I brined over night, took about 6 hours, and was as tender, juicy and delicious as any other method I've used to cook a chicken. I snack on delicious smoked Salmon daily, and it's as good or better than any that I've bought in the store.

Btw, I highly recommend Alder wood for fish and poultry - do a web search for "justsmokedsalmon" for more info, recipes and great prices on Alder wood chips.

The Mini Chief maintains an internal temp of about 250-275 degrees, the perfect temperature for proper smoking.
It does get harder to maintain proper temps in cold and/or windy weather, but I just use it in a semi-sheltered corner area next to my porch. I've used it on windy, 15 degree days with no problem other than adding 30-60 minutes on to the cooking time. I set the thermo. up so I can see it from my kitchen window, so I don't have to run outside to check it.

Also, I use a thermometer with a remote probe so I can monitor the temp. of the meat without removing the lid, otherwise you lose the heat you built up and will add hours onto the cooking time and/or dry out the meat. I highly recommend you get one, you won't be sorry.

Oh, yeah, the book contains instructions for smoking cheese. You can cold smoke with it if you are careful.

The only issue I would have if I were to buy another one is the size. Depending on what and how much you intend to smoke, you may do better with a larger smoker, but it will be almost twice the price. Also, it would be nice to have a front loading model, but that has never really caused a problem, it would just add convenience.

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