Smokehouse Products

Smokehouse Products Crafting Big Chief and Little Chief smokers since 1968.

WARNING: Dad jokes ahead!Unsure of what to get your old man for Father's Day? CHIEF him right with a new Big or Little C...
06/05/2026

WARNING: Dad jokes ahead!
Unsure of what to get your old man for Father's Day? CHIEF him right with a new Big or Little Chief smoker!
Save 15% on all bundles & get FREE Shipping on all orders above $150.
Shop the sale today at SmokehouseProducts.com

05/20/2026

Big Chief Smoked Salmon Deluxe recipe from our resident salmon-smoking expert, Darren Fanelli!

05/11/2026

Little Chief Smoked Chuck Roast TacosšŸŒ®šŸ”„šŸ¤ 

INGREDIENTS
Big Chief or Little Chief electric smoker
2-4 cups of wood chips (alder, pecan or hickory recommended)
3lb chuck roast
Dutch oven
Aluminum foil

Meat seasoning:
2 tsp kosher salt, black pepper, garlic powder, onion powder, chili powder
1 tbsp cumin & paprika
1 tsp oregano
Ā½ tsp cayenne pepper
1 bay leaf

Braise:
Beef broth
1 tsp cumin, paprika, oregano
Ā½ tsp black pepper
1 sliced white onion
1 tbsp minced garlic
1 bay leaf

Tacos:
White corn/flour tortillas
Chopped onion
Salsa
Lime juice

STEP 1: PREP
Trim silver skin/membrane/excess fat from chuck roast.
Pat dry and season.
Place on a wire rack and rest in the fridge overnight.

STEP 2: SMOKE
Place your seasoned chuck roast into your Big/Little Chief smoker.
Smoke 2-4 pans total (depending on wood chip type & desired smokiness)
Remove from the smoker and place into dutch oven.

STEP 2: BAKE
Add braise liquid & ingredients into the pot
Set oven to 300 degrees and bake covered for 3-4 hours.

STEP 5: REST & SHRED
Twist fork into the roast to check doneness. If the meat easily shreds, remove the pot from the oven and place the meat into a separate container.
Place aluminum foil over the container and let the roast rest for at least 15 minutes.
Remove foil, shred the chuck roast and place pieces back into braise liquid still in the dutch oven.

STEP 5: TACO TIME
Assemble your tacos how you like.
I recommend heating a butter/consomme blend on a nonstick pan, then adding a white corn tortilla, placing your beef and toppings of choice on top while the other side of the tortilla crisps up.
If you want the sides of the taco to stick together, use queso as a glue! Life hack.

04/27/2026

MEAT me in St. Louis, Louis! (the old timers will get itšŸ¤£)

I used to be strictly a baby back guy, but after finally smoking some St. Louis style ribs, I realized Iā€™ve been missing out big time. These ribs were meatier & richer than I ever thought ribs could be, and the use of apple cider vinegar and Kansas City style sauce really cuts through and brings it all home. If you havenā€™t given St. Louis ribs a shot yet, this is your sign! Recipe below.

INGREDIENTS
Big Chief or Little Chief electric smoker
3-4 cups of wood chips (apple, pecan or alder recommended)
1 rack of St. Louis-style ribs
Rib rub of your choice
Aluminum Foil
2 tbsp of Apple Cider Vinegar
2 tsp of light brown sugar
2 tbsp of butter
BBQ sauce of your choice (KC style works best IMO)

STEP 1: Prep
Trim fat and remove the bone-side membrane.
Slice into 2 even pieces, pat dry and season heavily with your favorite rib rub.
Place on a wire rack and rest uncovered in fridge overnight

STEP 2: Smoke
Place ribs on the middle 2 racks of your smoker
Fill the pan with chips, place pan on the heating element and plug in the smoker.
Replenish with fresh chips every 45 minutes.
Repeat this 2-3 more times (depending on your smoke preference), smoking for at least 2-3 hours

STEP 3: Wrap
(Repeat this step twice for both Ā½ rack ribs)
Place down 2 large aluminum foil sheets.
Drop a tablespoon of apple cider vinegar into the center.
Measure and drop a teaspoon of light brown sugar evenly onto the vinegar pool.
Place ribs MEAT SIDE DOWN into the mixture/center of foil.
Add around a tablespoon of butter on top, BONE SIDE UP.
Wrap airtight.

STEP 4: Bake
Place the 2 foil-wrapped ribs onto a baking sheet, then place in the middle rack of a 250 degree oven.
Check in after ~2 hours, using the probe method, bend test and checking internal temperature.

STEP 5: Glaze
Once near desired doneness, glaze the top of ribs with barbecue sauce and place back in the oven uncovered for 30-60 more minutes.
Once sauce is set and ribs are at least 195-203 degrees internal, remove from the oven and rest for 5-10 minutes.
Enjoy rich, meaty, sweet and smoky ribs courtesy of your Big or Little Chief Smoker.

Check out this flawless batch of Big Chief-smoked salmon by the master . Recipe videos, how-tos and much more coming so...
04/24/2026

Check out this flawless batch of Big Chief-smoked salmon by the master . Recipe videos, how-tos and much more coming soon!

03/25/2026

Anyone else find these sounds oddly satisfyingā‰ļøšŸ¤”

03/23/2026

The other day I decided to make smoked tri tip brisket style. I started the smoke at around 8:30 am, and by lunch time I got hungry.

After smoking for about 3 hours in the big chief I decided to transfer the tri tip onto a blazing hot pan to finish.

For what seemed to be a risky audible, Iā€™d say it turned out pretty darn good! Itā€™s hard to get edge-to-edge medium rare from searing an uneven cut like tri tip, but the mesquite-smoked bark made up for the couple of bites that leaned closer to medium well.

Moral of the story: smoking doesnā€™t have to equal a 12 plus hour excursion. You also donā€™t have to follow the rulebook every time. Experiment a little!

Anyways, hereā€™s the recipe:

INGREDIENTS
Big Chief or Little Chief electric smoker
3-4 cups wood chips (we recommend misquite or hickory for first 2 pans, alder for last pans)
~3 lb tri tip
1 tbsp kosher salt
1 Ā½ tsp black pepper

STEP 1: PREP
Trim silver skin and fat off of tri tip (Trim generously. Shorter cook time means only minimal fat can render)
Pat dry and season with salt and pepper mix.
Place on wire rack and rest uncovered in fridge for 12-24 hours.

STEP 2: SMOKE
Place tri tip on the middle rack of the big chief. Add the first pan of chips and replace every 45 minutes.

STEP 3: SEAR
Once the tri tip internal reaches around 115-120 degrees, pull from the smoker and place onto a hot stovetop pan.
Sear on all sides for 1-2 minutes or until desired crust is set.

STEP 4: REST & SLICE
Let tri tip rest for at least 10 minutes.
Cut long strips against the grain.

03/20/2026

Bread and butter. Cookies and milk. Big Chief & Salmon.
Certain pairings never miss.

Havenā€™t heard the third one before? Give this recipe a shot!

INGREDIENTS
Big Chief or Little Chief electric smoker
3-4 cups wood chips (alder, apple or cherry works best)
~2lb of salmon
2 cups light brown sugar
Ā½ cup non-iodized salt
Honey
Finely ground black pepper

STEP 1: Brine
Place salmon cuts in tupperware containers.
Apply dry brine (4 parts brown sugar, 1 part salt) to salmon.
Refrigerate 12/24 hours, flipping pieces halfway through brine.

STEP 2: Dry
Carefully wipe off brine residue from salmon pieces and pat dry.
Air dry (use a fan for best results) for 1-3 hours or until the salmonā€™s outside texture feels dry and tacky.

STEP 3: Smoke
Place salmon on the Big Chiefā€™s middle racks. For best results, use smokehouse drying/grilling screens.
Load pan with chips, place onto heating element and plug in Big Chief.
Replace wood chips every 45 minutes/1 hour. Use 3-4 chips total.

STEP 4: Glaze
Once salmon is almost finished (5-10 degrees from 140 internal) brush a thin layer of honey onto each piece.
Season with ground black pepper to taste.
Place salmon back into a big chief and heat until cooked.

Place ribs bone-side down onto grill grates (indirect heat)
Rotate ribs 180 degrees after 45 minutes.
Check ribs doneness after 90 minutes total.

STEP 5: Serve
Remove salmon from the big chief and serve immediately. Enjoy perfectly cooked, sweet, smokey and rich salmon that never gets old.

Check out this vintage Big Chief!Though the front graphics have evolved over the years, just about everything else has s...
03/12/2026

Check out this vintage Big Chief!
Though the front graphics have evolved over the years, just about everything else has stayed the same.
Bet it runs like new.

Anything catch your eye?Find these recipes and dozens more on our website.Link in biošŸ˜Ž
03/11/2026

Anything catch your eye?
Find these recipes and dozens more on our website.
Link in biošŸ˜Ž

Address

3457 Guignard Drive, Bldg. 1
Hood River, OR
97031

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

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+12109121673

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