My dad got me one of these for Christmas, and while I'm obviously grateful I'm struggling to see how it can compliment my MAK. I saw a few posts with folks having the Big Chief, but really no in depth stuff anywhere on the net except some extremely questionable recipes food safety wise.
I already make delicious jerky year round on the MAK, I make smoked cheese on the MAK anytime the outside temp is below 65 in the warming box which will stay at 60 or lower degrees when it's cooler out. I don't smoke fish that often, but if I did I guess I would make the little chief a dedicated fish smoker just to safe on the MAK developing a fish oil essence...
So those that have one of these type units in your arsenal, what do you use it for? It looks like it's 160ish degrees or less depending on the weather.
I already make delicious jerky year round on the MAK, I make smoked cheese on the MAK anytime the outside temp is below 65 in the warming box which will stay at 60 or lower degrees when it's cooler out. I don't smoke fish that often, but if I did I guess I would make the little chief a dedicated fish smoker just to safe on the MAK developing a fish oil essence...
So those that have one of these type units in your arsenal, what do you use it for? It looks like it's 160ish degrees or less depending on the weather.
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