Electric smoker

[Bmcox86]

I'm looking for an electric or propane smoker to give it a shot. Not looking to spend over $100 because I don't know how much I will use it. Anyone know if the big chief that's on sale at sportco is decent. It's on sale for 84.88

[T Pearce]

I used mine for years. Dont throw away the box!!!!!!
I gifted mine when I left the midwest, dad gave me his unused chief last year but the box was discarded..... the box acts as insulation.
Anyway, will hold 170*F  if not too cold out.  Jerky, Fish, Cheese, Peppers, Oysters, Domestic duck, salami list goes on.
If I need higher temps I use the weber kettle (Brisket/Ribs/Chicken). I think the chief is a  good place to start.
Propane is too hot, some may not agree.

[carlyoungs]

Buy the electric brinkman. They sell them at Home Depot and they are great. Think they are like $75 and better than the big chief imo.

[lokidog]

I've got several Little Chiefs, I love them for salmon.  I have a propane smoker that I use for roasts, chicken and turkey.

[CAMPMEAT]

I've had a few electric smokers and I've found that this best one is the charcoal Weber BBQ/smoker out there. Great flavor and easy....

[Brad Harshman]

I love my charbroil propane smoker. It's pretty big and holds Temps wonderfully.  As a matter of fact, I just smoked a whole turkey today. 10 hrs. Couldn't be happier.
I had the little chief.  It was terrible. I threw it away.  It would never hold temperature. I even used the box and addition blankets. 

[Fl0und3rz]

Get a chief on Craigslist for a fraction of the price, but get the box.  My $10 little chief has done salmon, sausage, pepperoni, and cheese with no problem. 

[PolarBear]

I've had my Big Chief for at least 12 years and it still does an awesome job.  I use it for fish, cheese, on up to pork shoulders.  I do, however have to finish the shoulders in the oven but I get a great smoke ring from the Big Chief.

[Alchase]

I love my Bradley Smoker, just put enough pucks for how long you want smoke, set the temp, set the wireless meat thermometer or timer, go watch TV until its ready.

[The Weazle]

I love my Bradley Smoker, just put enough pucks for how long you want smoke, set the temp, set the wireless meat thermometer or timer, go watch TV until its ready.

I love mine too, but he is looking to spend less than $100...If you can find a Bradley for less than a hundy, get me one too!

[Smokepole]

Recently bought this smoker at Ace Harware for $99.  I like the simple design.  It has adjustable temp, removable racks.  Mine has a window.  Ace recently had them on sale, and some local stores might still have a few with the window.  It's a good deal & you can use your own wood chips.  I buy the weber aluminum pans to collect the drippings when I cook meat.  I've done three briskets in mine, cooked at 225 & they turn out great.  I see Walmart carries them too. 

  http://youtu.be/JTv4g8HlyTM

[Rich_S]

These are the propane smokers my son has been making for friends, but I don't think you could get one in your price range. The designs are those requested by the customer.



I have a much smaller Char-Broil electric H2O smoker which works well. Only two wire shelves and the temp gauge only lasted a year. I add chips on top of the element, but it did blow the lid off once when a backdraft ignited the smoke. Other than that, it's fine. 

[gaddy]

Now that is one Awesome smoker !!! Nice work.

[Blacklab]

Very Nice Rich  Lets see some product 

[Bmcox86]

Thanks, I actually got a brinkman from jackelope and smoked some dolphin this afternoon. Turned out great

[lokidog]

I love my charbroil propane smoker. It's pretty big and holds Temps wonderfully.  As a matter of fact, I just smoked a whole turkey today. 10 hrs. Couldn't be happier.
I had the little chief.  It was terrible. I threw it away.  It would never hold temperature. I even used the box and addition blankets.

I would never try smoking anything bigger than salmon or jerky in my Little Chief, but for that they have been great.

[Rich_S]

One time a bunch of Seattle Fire Fighters were at a lake in Eastern Washington for several days. One fellow wanted to smoke his trout right there, to save the problem of refrigerating several limits on the way home. There was too many trout to lay out on the shelves of his Little Chief, so he stuck the tails up between the crosspieces of the shelves and poked toothpicks through the tails to hold them up. He must have had a hundred trout in the smoker, seems like.

When they were almost done, the tails pulled off and all the trout fell down to the bottom of the smoker. He had a mushy pile of warm trout. Gross!

[lokidog]

One time a bunch of Seattle Fire Fighters were at a lake in Eastern Washington for several days. One fellow wanted to smoke his trout right there, to save the problem of refrigerating several limits on the way home. There was too many trout to lay out on the shelves of his Little Chief, so he stuck the tails up between the crosspieces of the shelves and poked toothpicks through the tails to hold them up. He must have had a hundred trout in the smoker, seems like.

When they were almost done, the tails pulled off and all the trout fell down to the bottom of the smoker. He had a mushy pile of warm trout. Gross!

Reminds me of trying to smoke some chum once... it seemed to brine OK but when I checked on it, it had melted through the grills.     Not the fault of the smoker though.   

[Gobble Doc]

I have the big chief and have used it a lot for coho, pinks, etc.  Also done turkey, pheasant, and other stuff.  It is great.