Like Oneshot said, we don't and won't flame anyone here, especially new members. This is the best site to learn the art of smoking, and it really is an art. Ask all the questions you can, someone will always jump in and assist. With that said, you want to know if you can do this in your big chief? Well the big chief does a GREAT job at what it was designed for, smoking fish and making jerky. It was not made to do the high temp smokes. However, you can get the temps up on those. I have one and the very first smoke I ever did was a 12 pound Turkey, believe it or not. The big Chief is not insulated, AT ALL, which is one reason its not suited for serious smoking. However, you can wrap it in regualr household insulation starting about 4" above the door where the ash pan goes and right to the top. I secured it in place by wrapping some small wire around it. Then lay insulation across the top. I used 6" thick insulation. I've had mine hit 230 degrees before on a 15 degree Minnesota day, but remember, it was not designed for it. I would do this somewhere where there is NO risk of anything catching on fire if it the unit were to ignite. The cord on mine actually became very soft from the heat so just be careful. The hard thing about doing this, is maintaining a steady temp. If you wanted to do a backstrap, you would not have to go the higher temps as you would just dry it out, but lower, say around 180 and a few strips of bacon on it, you should do fine. In the furture, I would look for a smoker made for smoking but keep the Chief for jerky and even drying herbs. Check craigslist often, you would be surprised how often you find nearly new smokers for next to nothing. A good basic used electric, charcoal or propane smoker is a great starting point without spending a bunch of money. Hope that helps you a bit.