'Az,
Np amigo[emoji266]
No joke, the antelope jerky I made this weekend with that little electric smoker was the best I ever made. Period. Everyone is raving about it and asking me to make more. I just put the last batch in.
All that being said, research the options of all the smokers out there to make sure you're getting what you really want & need.
As I shared earlier, I think I heard these Chief smokers have been around for like 50 yrs or so. That being said, they have their limitations. They are best suited for making smoked fish, jerky, smoked sausages/snack sticks. They don't put out enough heat to safely cook a thick piece of meat on their own. Guys will use them to smoke a chicken or duck, but finish it in the oven. They do get hot enough to pasturize jerky or salmon candy, for example. I was aware of this and really bought it just for making smoked fish and jerky, snack sausage products. I don?t know if I'd call it exactly a cold smoker, but its more at that end of the smoker spectrum than say a Brinkmann, Traeger, or Bradley.
Also, the wind takes the heat right out them. With temps in the mid 50s this weekend, and really strong winds yesterday, the smoker even in a sheltered spot took 11.5 hours to make a full load of jerky. Last night, with calm winds and temps in the mid 30s, with some makeshift improvised insulation, the same load took 9.5 hours. I already know I will need to either buy their insulation blanket or make something slick DIY. Lots more info online. Great little smokers, popular, esp in Pacific NW and Great Lakes areas, but they are what they are, and not what they aren't. How's that for a write-up? [emoji38]
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