I had a couple of the Little Chief models back in the 70's - they changed some of the instruction booklets over the years but the basic function of this smoker was to slow smoke fish and small game like Quail, Grouse , jerky , and other foods that did not require a higher heat source . It was not designed to handle larger cuts of meat , and full sized poultry like turkeys or ducks . They lasted forever by the way . Comparing it to a modern smoker / cooker with temp control , cooking timer , bluetooth, and temp probes - there is no challenge. With no internet in those days to learn the correct techniques for smoking any type of fish or fowl one had to go with a trial and error method . With that said - if you learned how to properly brine , smoke , and prepare wild and domestic game and fish on these very simple units you would be way, way , ahead of anyone plopping down a few hundred bucks at lowes and starting from scratch .
The heat source on all the "Chief" models could be modified using a marine hot plate with a propane source but the thin alum walls did not hold the heat very well . They came with either the lightbulb shaped heat element or the u-shaped paper clip looking element . The heat source easily burned the "flavor" dust and refilling the pans every hour or so would complete the smoking process. They were sold in tackle shops as part of Jensen's tackle line - and the retail was around 49.95 . I saw in this thread where someone mentioned they rec. using the smoker in the cardboard box it came in . Don't remember that but they did have an instruction for using the little chief (top loader) as a cold smoker . The big Chief was a front loader and i don't recall back then they offered the larger model with top loading option . All the "Chief" models were prone to wind and temperature variations . They did recommend using it in a open but sheltered area. Taking the racks out of the top placing 2 2x4 on the top opening placing the smoking racks on top of the wood strips and cold smoking things like cheese , nuts , etc. the cover was of course the cardboard box it came in and fit nicely over the smoking racks . I used mine for years in Maine for smoked brook trout , striped bass, landlocked salmon , and partridge along with cold smoking cheese . These days in Florida I have used and owned the bradleys, MES, custom smokers , electric and wood, they all have their pluses and minuses . Not quite sure I could handle hooking my smoker up to my cell phone yet
but might be something to look into ....DK