How to Use an Electric Smoker?

by Sid Wilson | Published On

Each product we feature has been independently selected and reviewed by our editorial team, is reader-supported. If you make a purchase using the links included, we may earn commission, at no extra cost to you.

There are many types of grills, but one can always differentiate between them. Therefore, electric BBQ grills are outdoor cooking devices compared to charcoal or gas grills.

They can deliver the same fantastic barbecue flavor that someone using BBQ has grown used. Like conventional barbecues, they also let you add more flavor by burning wood chips such as hickory, apple, cherry, or mesquite.

According to our overview of Bruce Nilles’ career, homeowners are starting to replace appliances that run on natural gas with all-electric ones. One of the main reasons for which they are so inclined towards shifting is to help our transition to a clean energy economy, this transfer is being made primarily for that purpose. Electricity may be considered clean if it is produced from renewable resources like wind, sun, and hydropower. As a fossil fuel, natural gas, on the other hand, will always affect indoor air quality. There are many types of smokers in the whole step-up of the BBQ.

Electric Smoker

6 Steps to Use an Electric Smoker Like a Pro


With a charcoal smoker, the most common type of outdoor smoking, heat is generated by burning coals, and wood chips are added while the food cooks. Many BBQ users use electric smokers, which heat up using an electric heating rod before adding wood pieces to the mix, for an even more straightforward process that combines wood smoking or can also be called electric smokers.
  1. Choose Your Smoker

    These are often called “set it and forget it” devices because they usually take care of the job for people with many in-built features like controlling the temperature in and during the cooking chamber in a manner just like an indoor oven. Rheostats, which don’t turn the power on and off but regulate electrical flow to the heat-source coil, are used in lower-end electric smokers. In either case, the coil burns wood chips in an adjacent smoker box which comes with the electric smoker step-up to produce smoke.
  2. Season Your Smoker

    An electric smoker should always be seasoned before being used for the first time or anytime one wants to use it. The ultimate goal is to burn off any residue that could have developed during the last cooking session or in production on the frying racks, chip tray, or stainless steel housing. Simply applying a little cooking oil to the electric smoker’s internal surfaces before operating it and then doing the burning process for three hours at a temperature of around 275°F could be effective. Wood chips should be added to the chip tray during the last hour of seasoning. As a result, smoke will be produced, priming the device for usage.
  3. Insert Wood Chips

    Every electric smoker has wood chips ready to be inserted in the smoker. This gives the meat its distinctive smokey flavor from the wood chips from the electric smoker. It is located beneath the smoker racks and over the heating element. The amount of the tray depends on the size of the smoker being used, but using too many chips might cause the meal to get over smoked.
  4. Prepare the Meat

    The way someone prepares and seasons the meat depends upon the receive or the dish one wants to make. Different recipes call for various herbs and spices and varying marinating times for seasoning and marinating. Whatever recipe one chooses, give the meat a few hours to marinate so that the aromas can penetrate and the meat can soften, resulting in preparing the meat.
  5. Preheat Smoker and Add Water

    After placing the wood chips properly, one has only to light up the match and preheat the smoker to avoid any residue on the grills. Depending upon the size of the smoker and the quantity of food one is preparing, the preheating timing keeps changing. But on average, a smoker should be preheated for around 45 minutes. Adding water to the smoker keeps the smoke from the appliance, and after the first batch stops creating the smoke, the water should be added again.
  6. Check Your Smoker’s Temperature

    Not all meats smoke optimally at the same temperature range. Around 225°F is a good temperature for smoking brisket, hog butt, pork shoulder, and ribs. Higher temperatures, typically about 275°F during a multi-hour smoke, can be tolerated by chicken and turkey.

What is Bbq Smoking?

Bbq smoking can be defined when smoldering pieces or chips of hickory, mesquite, apple, or cherry, each of which adds its own flavor to the meat, are used to create smoke, which is essentially cooking the meal. Smoking is like the extreme form of grilling(barqueing). To guarantee the smokey taste in the food preheat the season and properly garnish the meat which now results in the completion of the cooking, smoking is done at a temperature even lower than that of barbecue. To smoke food, the grill should be heated between 125 and 175 degrees Fahrenheit; any higher than this will cause the exterior portions of the meat to smoke too quickly and create a barrier that the smoke cannot get through. Cooking periods of 24 hours are not uncommon when cooking at this temperature. Smoking is one of the three that calls for the greatest knowledge. But if someone begins with straightforward grilling and progresses to a more intricate large-scale barbeque, then one should wish to try out smoking at some point.

How Does an Electric Smoker Works?

Compared to an oven, food is cooked in a bit different way and taste’s a bit different with an electric smoker since the heat is produced by electricity. The key distinction is that there are no flames or burners involved in this step-up, so there is no risk of fire and no worry about flare-ups if the meat drips onto hot embers of the grills and goes inside the appliance.

On the other hand, the electric smoker warms up all the various smokey tastes, which are then cooked into the dish.
A heating coil and an electronic control panel provide heat in an electric smoker. The appliance is attached to an internal water pan and smokebox, where wood pieces or chips are put, and the ashes are removed. The heated coils smolder and emit smoke as a result of this, creating steam. For the food to absorb all of the exquisite tastes while it cooks, it is put on cooking racks over the water pan resulting in a good aftertaste.

What Meats Works Best in the Electric Smoker?

There are many different meat which goes with smokers but the best which goes with the electric smokers are:
  1. Beef brisket

    The best smoking to be done has to be this one. The best piece of beef must be chosen if someone wants to make a superb smoked brisket. The meat will stay moist if it has plenty of marbling and a good covering of fat. Just have to find the component that is the most delicate one can find. To slightly raise a chunk of brisket. When cooked, the more it bends, the more tender it will be. Beef brisket is often prepared with a rub.
  2. Pork shoulder

    Because of its excellent fat-to-lean meat ratio, pork shoulder is ideal for slow smoking. The outcome is beautifully moist and aromatic pulled pork without the use of sauces or rubs. Not only enjoy some classic pulled pork sandwiches but also think about experimenting with other dishes like tacos, mac & cheese, and casseroles. There are many recipes to make on smoked barbecue Boston butt.
  3. Pork and beef ribs

    A warm summer day is best for something like some smoked spare ribs. After one removes the membrane and seasons the ribs with the preferred seasoning mix, smoking them is rather simple. Ribs are one of the favorite meats for smoking because they are enjoyable to eat, soft, and flavorful for flawlessly smoked ribs.


A smoker is a device that cooks food at low temperatures in a regulated smoke atmosphere. It is a piece of barbeque cooking utensil. There are various smokers available right now in the market, ranging from simple electric models to enormous smoker rigs that can feed an army one can say. Electricity, propane or natural gas, wood, charcoal, and pellets are just a few of the many fuels used to power a smoker.

Regardless of the fuel, the smoker and the attendant must maintain a consistent smoking temperature of around 225°F/110°C. There must also be smoke. The meal is cooked in the traditional smokers by burning wood, which also produces heat and smoke. Wood must be introduced to a heated chamber for smoke to be produced in an electric smoker. Technically speaking, a smoker is any cooking appliance that can maintain a low temperature for several hours while producing smoke.

Rate this post
Sid Wilson

Being a father, a golf lover, and an engineer by profession are the things that define Sid Wilson. He spends most of his time in his garage building and experimenting with stuff. Unscrewing things and then screwing them up is his favorite hobby. Doing these things in his garage has made him what, he is today.

Leave a Reply

Your email address will not be published. Required fields are marked *