in my opinion, the little and big chief smokehouses are perfect for smoking cheese because of their relatively now heat out put. when using the "cool box technique (described in the instructions) they work perfectly for smoking cheese and other things that require low heat. i also use mine for fish and have had excellent reults. i've tried jerky, sausages etc. and have done well with these as well - i haven't tried much with bigger or different types of meats, yet ~
here's a downloadable .pdf document that you can click on and save to your computer (and also print out):http://www.baitshopboyz.com/forum/up...ief_smoker.pdf
they are written for the little chief, but will work for the big chief as well, of course!
as for smoking cheese, here are a few links to my experiences:http://www.baitshopboyz.com/forum/fo....asp?TID=14534http://www.baitshopboyz.com/forum/fo....asp?TID=14599http://www.baitshopboyz.com/forum/fo....asp?TID=15855http://www.baitshopboyz.com/forum/fo....asp?TID=15944
read those and if you have any specific questions, let me know ~ as far as i am concered, a person can get a lot of use out of the "chief" smokers if they use them as designed and do not try to use them for hot smoking or smoke cooking, which is something different.