You know what's frustrating when it comes to smoking a whole batch of freshly caught salmon or jerky, sausage, ribs or anything else for that matter? It's when your smoker starts acting crazy with fluctuating temperatures or when the wood stops smoking because of those fluctuating temperatures or trying to deal with Bluetooth wi-fi techy something or other to control your smoker. All those issues are non-existent when it comes to the Big Chief smoker and have been since the 1960's when it was first introduced. The Big Chief maintains a consistent low temperature setting (165 degrees Fahrenheit) so you know that you're smoking food at the low temperature you need and not cooking and ruining your expensive and well earned batch of salmon or sausage. Smoking is made simple with the Big Chief as all you have to do is plug it in to a standard household outlet. Place your food (after brining or preparation) on one of the five racks that sit over top of the drip pan the smoker's capacity is a whopping 50 pounds of meat or fish! Then close the door. The Big Chief's wood chip pan is removable without ever opening the door, so you're never letting the heat out and dealing with those pesky fluctuating temperatures. Now not every smoker can do this so you have to appreciate a low smoking temperature with an abundant amount of smoke. Now's the time to put your feet up and admire what your doing with a cold, frosty beverage!