Took the Big Daddy to the cottage. Loaded 7 kg of chicken wings — everything smoked evenly, and thanks to the water seal no smoke escaped into the yard. The thermometer shows the real temperature, no need to open the lid.
You feel the 1.5 mm steel right away — it doesn’t warp from heat like thin smokers. Sits on a regular gas stove and cleans easily. Two racks and a drip tray — fish and meat in one go.
I smoke every week: bacon, mackerel, ribs. Alder chips give exactly the taste I wanted. The free chips came in handy on day one. Size 500×300 is perfect for a group.
For a birthday I packed the Big Daddy with ribs and chicken. Everything came out even, the bottom didn’t burn. For a party of ten it’s the only sensible size.
My husband used to smoke in a bucket — this is another level. Thermometer, water seal, 1.5 mm. Brisket at 90 degrees for 2 hours — like a proper smokehouse, not a market stall.
Chose 304 because we smoke almost every weekend. The 500×300 chamber isn’t a joke: a whole duck plus a rack of wings. Takes longer to wash than the Mini, but worth it.
Volume is great, welds are neat. Without a thermometer on a chamber this size it’s harder to guess the middle — I’ll get a probe next time. Fish flavour is still excellent.
Ribs + bacon + chicken in one load. The thermometer tells you when to pull the top rack earlier. For a Big Daddy that’s a must.
Over an open fire in the yard 409 behaves honestly — no warping. Water seal full, and you can stand with guests. Packed like something fragile, even though the steel is thick.
After a thin Chinese smoker the Big Daddy is a safe. Heavy lid, sits flush. I smoke bacon in slabs — even colour across the whole rack.
We smoke for holidays for the whole family. Big Daddy covers the table: fish, meat, cheese in layers. The thermometer stops the cheese melting while the meat is still raw.
Sits on the grill. Coals below, chips inside — classic. Size lets you skip cutting the chicken. Chose 409 for open fire on purpose.
Bought it “to grow into” — no regret. When the kids visit, the chamber is packed. 304 scrubs easily after fatty brisket. Free chips are a small thing, but nice.
Mountain game and bacon. Big chamber + thermometer — I can hold 75–80 without jumps. Smoke doesn’t leak even when the wind comes off the pass.
No thermometer, because my husband has smoked by eye for 20 years. He says the Big Daddy forgives mistakes better than homemade ones: thick walls, softer heat.
I cure during the week and smoke it all at the weekend. The Big Daddy eats a batch I used to do in two runs on a smaller one. Gas doesn’t waste extra time heating up.
I worried it would be bulky in the kitchen. Sits on a large burner, hides in the pantry after. Handy thermometer, readable scale.
Top quality, 304 like a mirror. It’s heavy — awkward to lift from the car alone, that’s the only minus. Duck and ribs smoke evenly, no raw spots.
Fed a table of 12 from one load. Thermometer held the regime, the top fish rack came off earlier. Guests asked for the website.
Open fire in the yard. 409 is fine on the grill. Ribs get a crust, the middle stays juicy. Water seal — so neighbours don’t call the fire service over the smoke.
We smoke large cheese wheels — a Mini wouldn’t fit. Big Daddy leaves space at the sides, smoke wraps evenly. 304 doesn’t stain after acidic whey.
Several mackerel and horse mackerel at once. The thermometer stops you cranking the heat in sea wind. After the season I wipe the 304 — looks shop-new.
Bought it “so there’s enough for the kids and grandkids”. There is. Bacon in slabs, chicken, sometimes ribs. 409 for a cottage where we sometimes smoke over coals — the logical choice.
