Big Chief Smoker question

I hesitated to start this thread here, figuring it will go un-noticed, but really, didn't see any place else that seemed appropriate. So, let me ask those of you who use a Big Chief Smoker a question.

Why do you prefer the front load over the top load, or the other way around, for those who dig the top load over a front load? What are the benefits of your respective smoker?

It doesn't matter if you smoke fish, venison, cheese or whatever, I'd just appreciate some feedback, and appreciate it being in reference to the Big Chief.

I smoke LOTS of salmon in a Big Chief.  I like the top load simply because it holds the smoke more evenly to the product being smoked -- you've always got smoke escaping, of course, but the front load struck me as having more places for smoke to seep out around the door. Since you've got fish (or whatever) at various levels on trays, I figured you wouldn't have the as much consistency in smoke from tray to tray depending on where smoke might escape from the door.

Less convenient maybe, but more consistent product from top to bottom, front to back.

I also smoke alot of salmon but I prefer the front load. Fishergal brings up a good point with the smoke potentially seeping out a little more on the front loader models but I remedy that by placing a slightly larger cardboard box over the unit while it's smoking. Just large enough to where it doesn't touch the unit (like the box it came in turned upside down). This help not only keep more smoke in longer, but also helps maintain the temperature better as the big chief does not come with temperature controls.
I also like the convenience of being able to glaze my fish with honey or what're without having to take the trays out.
No matter which model you prefer, the big chief is an awesome smoker.


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My SLF bought me the 40" Masterbuilt Electric Smokehouse for Christmas last year, and it doesn't leak heat or smoke. The only other electric I had used prior to this was a Little Chief (my neighbors). The biggest things I noticed between them are:

1: The chief was really effected by wind and ambient temps. The cooler/windier the longer the process. Not a prob what so ever with the Smokehouse. Very well insulated to say the least.

2: The front load design (with window on my model) makes it easier to check on the progress. Smaller or thinner pieces of fish like tail sections finish a little quicker than the shoulders, so I'll pull those off and let the rest finish.

3: It would be all but impossible to do big ticket items such as a turkey in my neighbors Chief with the fluctuating temps, and design in general. So far I have done a 10lb brisket, 16lb turkey, a few chickens, X amount of fish, and all have turned out perfect without any extended cook times due to weather conditions. The best part is The 40" Smokehouse has a digital display, built in meat probe, and a remote. Aside from getting off my butt to add more wood, or peek trough the glass on the door (there's a built in light too if it's dark out) to see whats going on. I literally do the entire job from my couch with the remote. You even get feedback on the internal temp of your meats via the digital probe on the remote.