If you can't locate the parts and pieces you need locally you can buy direct from the website, Luhr-Jensen .

I personally wait for the colder days to do my smoking because I think that the Little Chiefs' get too hot on warmer days and cause the fat and oils to curdle. Even though it rubs right off, I think that a lower outside temperature prevents most of it. I used to put the box on top, but don't do that anymore either. I also like a more jerky like product so I'll leave mine in for up to 24 hours if the outside temperature is around 40 degrees or less, mmmm, yummy! The oven method mentioned or the freezer seem to be good options if you're worried about the little bugs.

Here's the Luhr-Jensen perspective, "Your Little Chief or Big Chief Home Electric Smokehouse has been factory-tuned to provide exactly the proper temperature and air flow to remove excess surface moisture, raise the internal temperature of your food to approximately 165 degrees where it becomes pasteurized (one hour at 145 degrees or higher [internal temperature of the meat ), and finally, to provide an efficient and reliable smoke generator that will supply those old-fashioned smoke flavors to the various foods you are processing. The smoke not only marvelously flavors these foods, but also provides certain natural chemicals that penetrate the surface and assist in controlling the growth of various decay-causing organisms."

I'm munching a piece of my candy right now, woof woof!