Products

The wrap-around Smoker Insulation Blanket is the newest innovation for keeping the heat in your smoker during extreme weather conditions and promotes very even smoking and heat consistency.

These are one size fits all, so if you have a Big Chief Smoker, the Insulation Blanket will go all the way around the unit, and if you have a Little Chief Smoker, it will go around almost twice, with Velcro provided as a closer.

Fits Big Chief and Little Chief Electric Smokers.

There's something to be said for the original smoker used in the heart of salmon country in Alaska and the Pacific Northwest. Since 1968, the Little Chief has been smoking fish, jerky, sausage, cheeses and everything else man can think of to smoke. Today, the Little Chief is as popular as it ever was because it simply produces great results. 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! Forget all that hassle and stick with what works... and has been proven to work for over 50 years.

The Little Chief will give you a consistent low temperature (165 degrees Fahrenheit) that you need to smoke foods. 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. Keep it simple so you have more time to put your feet up, watch the smoke barrel out of your smoker, and tell your friends your best new jokes.

Here's even more ways the Little Chief makes smoking simple. First it just plugs into a standard household outlet (use an outside one of course). Next, once you have your food loaded in the smoker on the easily removable easy-slide chrome plated grills, you can close the door and access your wood flavor pan without ever opening the door again. The wood flavor pan can be inserted and removed without losing any heat or dealing with fluctuating temps. 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! 

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. The Little Chief is even used by native tribes in the heart of Alaska to get that traditional smoked flavor.  Just remember when smoking those large meats like a pork butt or a brisket, you'll smoke it thoroughly in the Little 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 Little Chief until you reach the flavor you want.

The Little Chief Front Load Electric Smoker is our original model. 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. It is a tradition to come together with family and friends to share the heritage of producing only the best smoked foods. It is time we share it with you.

 California Proposition 65 Warning: Cancer and Reproductive Harm- www.P65Warnings.ca.gov.

Convenient to load with all the same functions as the Little Chief Front Load smoker. The top loader requires a little extra muscle to load and unload the rack through the top of the smoker, but it provides an added convenience to be able to move all your grill racks at once.

The Little Chief has been smoking fish, jerky, sausage, cheeses and everything else man can think of to smoke since 1968. Today, the Little Chief is as popular as it ever was because it simply produces great results. 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 flipping work! Forget all that hassle and stick with what works... and has been proven to work for over 50 years.

The Little Chief will give you a consistent low temperature (165 degrees Fahrenheit) that you need to smoke foods. 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. Keep it simple so you have more time to put your feet up, watch the smoke barrel out of your smoker, and tell your friends your best new jokes.

Here's even more ways the Little Chief makes smoking simple. First it just plugs into a standard household outlet (use an outside one of course). Next, once you have your food loaded in the smoker on the easily removable easy-slide chrome plated grills, you can close the door and access your wood flavor pan without ever opening the door again. The wood flavor pan can be inserted and removed without losing any heat or dealing with fluctuating temps. 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!

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. The Little Chief is even used by native tribes in the heart of Alaska to get that traditional smoked flavor.  Just remember when smoking those large meats like a pork butt or a brisket, you'll smoke it thoroughly in the Little 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 Little Chief until you reach the flavor you want.

The Little Chief Front Load Electric Smoker is our original model. 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. It is a tradition to come together with family and friends to share the heritage of producing only the best smoked foods. It is time we share it with you.

 California Proposition 65 Warning: Cancer and Reproductive Harm- www.P65Warnings.ca.gov.

The Heavy Gauge Heat Diffuser Accessory is specifically designed to be used with the Mimi Moto Ultimate Wood-Fired Cookstove. The 3mm plate diffuses heat to create a larger cooking surface and can be used on other grills and BBQ's.

20% Thicker than the competition.

The Mimi Moto Heat Diffuser Accessory can be easily removed with the Mimi Moto tool when hot (if needed). Please note that the Mimi Moto cookstove is sold separately and does not come with the Diffuser accessory. 

Turn your Mimi Moto into the ultimate heater. The Mimi Moto Infrared Heater Accessory drops right on top of the Mimi Moto Ultimate Wood-Fired Cookstove and locks onto the stainless pan supports. The intense heat from the wood burning cookstove is absorbed by the inner components of the heater accessory and redirects the heat outwards for a comfortable warmth on cold days.

The full height of the Mimi Moto cookstove with the heater accessory is about 20 inches so it is perfect as a tabletop heater for your backyard, patio, picnic table, or just placed on the ground to sit around. The top of the heater can also be used as a warming surface to keep your coffee warm or for other similar uses.

The Mimi Moto Infrared Heater Accessory comes with a connection for the Mimi Moto tool so that you can easily remove the heater when hot (if needed). Please note that the Mimi Moto cookstove is sold separately and does not come with the heater accessory. 

ULTIMATE WOOD-FIRED COOKSTOVE. Wood-fired cooking now available in a portable camp stove. The Mimi Moto is fueled by wood and can be used to cook, grill, griddle, boil water and as a heater (among other uses). Forget cooking on portable gas stoves and carrying propane cylinders in your car. The Mimi Moto is bringing clean, wood-fired cooking and heating to families that are car camping, RVing, ice fishing, emergency preparedness and more.

FACTS:

• Above 50% thermal efficiency
• Exchangeable burning chambers
• Continuous cooking
• On grid USB charging and off grid solar power (optional)
• Up to 20,000 BTU's of heat
• Low carbon monoxide and particulate matter emissions
• Optimized for all cooking tasks
• Internal rechargeable battery

HOW IT WORKS:

The Mimi Moto works as a forced air gasifier stove by gasifying wood instead of burning it directly (like in an open fire). The extracted gasses burn as a clean and controllable flame through the use of the integrated variable fan. Here in the US, it's recommended to burn hardwood BBQ pellets in the Mimi Moto.

PATENTED DESIGN:

The Mimi Moto has two patented exchangeable burners that can handle any cooking situation. The large burn chamber produces a high power flame for cooking with large pots or when high heat is needed, up to 20,000 BTU. The small burn chamber is specifically designed for low power simmering.

...for complete product details, click here.

 California Proposition 65 Warning: Cancer and Reproductive Harm- www.P65Warnings.ca.gov.

Do you want that same smoke flavor that’d you get from a traditional smokehouse, but don’t really have the space for a smoker? Whether you’re just tight on space at home or want to get mobile with your food smoking, the Mini Chief can produce the kind of mouth-watering food results that’ll bring friends out of the woodwork.

At a total size of just 14” x 11-1/2” x 11-1/2” the Mini Chief is ideal for your RV, motor home, camping, townhome, condominium, or just when you only want to smoke tonight’s dinner. The Mini Chief is compact but it comes with the same features as the Big Chief and Little Chief smokers.

Just like the Big and Little Chief, the Mini Chief heats up to about 165 degrees Fahrenheit, so it’s simple to produce great smoking results. No overcooking, fluctuating temperatures, worry about getting your wood smoking, or dealing with those Bluetooth Wi-Fi app things that are just a pain to deal with. The Mini Chief is simply ideal and has been smoking all kinds of foods like fish, jerky, sausage, cheeses and everything else we can possibly think to smoke since the 1960’s.

Want to know more about how simple it is to smoke with the Mini Chief? First it just plugs into a standard household outlet (use an outside one of course). Next, once you have your food loaded in the smoker on the easily removable grill rack, you can close the lid and access your wood flavor pan without ever opening the door again. The wood flavor pan can be inserted and removed without losing any heat or dealing with fluctuating temps. 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 Mini Chief Electric Smoker is our compact version of the Big Chief and Little Chief smokers. Here's a quick list of features and specs on the smoker:

Since the 1960’s, the Big, Little and Mini Chief Smokers have been used by our father, and our father's father. It is a tradition to come together with family and friends to share the heritage of producing only the best smoked foods. It is time we share it with you.

 California Proposition 65 Warning: Cancer and Reproductive Harm- www.P65Warnings.ca.gov.

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Teriyaki Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Just add to Ground or Strip Meat. Original, Black Pepper, and Red Pepper Flavor (8 oz.) makes 15 Lbs. of jerky; Red Pepper Flavor (5 oz.) makes 5 Lbs. of jerky.

Strip Meat Jerky: No water is necessary to make jerky from solid strip meat. Use 1 tablespoon of seasoning per 1 pound of meat. Sprinkle evenly and rub seasoning on both sides of meat. Spread or hang seasoned meat on racks, drying screens, or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.

Ground Meat or Hamburger Jerky: Apply 1 tablespoon of seasoning per 1 pound of meat. Mix meat thoroughly so that seasoning is evenly distributed throughout. If meat is too dry to mix thoroughly, gradually add water until meat mixes easily. Form meat mixture into strips and place on drying screen or oven baking sheets. Place in Smokehouse smoker, food dehydrator or conventional oven.