I've been using a Big Chief smoker for several years with great success. However, based on the "cook times" cited by others, I'm thinking that mine runs significantly cooler than the average temperature for this appliance.
On average, it takes roughly eight hours to smoke a batch of reds -- and that's when I insulate the device with cardboard boxes (shallow produce crates that are free from Costco) to speed up the process. Exposed to the elements (uninsulated), it takes about 12 hours to finish a batch of fish with this smoker.
Granted, I ususally smoke my fish in September and October, so the outdoor temperatures are getting fairly chilly by then and probably prolonging the "cook" time.
Still, when friends and colleagues tell me that they're able to crank out a full batch of reds in four to six hours, I can't help wondering whether I'm dealing with a "lemon."
Please advise. Thanks.