How to Use Electric Smokers

Old Smokey

There are three main types of electric smokers: charcoal, propane gas and wood-burning. There are also two styles: for residential use (usually rounded) and for commercial use (usually square, like a convection oven). These smokers can also be used as warming ovens when not used for cooking. These smokers come in handy for cooking meats and vegetables at the same time. There are several safety precautions to observe, but the end product may be well worth it.

Instructions

1. Know the parts. The basic parts of an electric smoker are the body, the cooking grills, the water pan, the lava rock pan, the heating element, brackets, handles and the lid. The best approach to electric smoker cooking is to get familiar with all parts and procedures before beginning.

2. Cure the smoker. All new smokers come with manufacturers' instructions on how to "cure" or "season" them before using them for the first time. Follow these directions very carefully, and don't forget to clean them with baking soda and water between uses; you will need to cure them periodically in order to keep them in good working order and from rusting.

3. Time it well. The general rule is to remember to do all prep (food and cooker) before plugging in the smoker. Everything should be in place before turning it on, since the smoker does not require basting or turning during the process.

4. Use the right temperature. Meats should be thoroughly thawed before putting them in the smokers. To "cold" smoke," use a temperature of between 80 and 100 degrees F, with a cook time of 4 hours to 4 days. A temperature of 160 to 190 degrees F is usually considered a "hot" smoke.

5. Keep safety in mind. First, never use them indoors, never use them on wood surfaces (concrete or hard ground only, and away from trees); do not use them near gas or electric stoves, and do not use them around pools or in windy areas. Three-prong sockets with not more than 15 amps should be used, and try to avoid using an extension cord. If one must be used, get the shortest one available.

Tips & Warnings

• Keeping the lid on when not in use is also a good way to alleviate potential rusting. If it becomes necessary to add water (or anything else) during cooking (as it sometimes does with meats that take longer than 2 hours), use mitts and tongs, and stand away from the cooker, following the manufacturer's directions carefully. Lift the lid up and away from you to allow pressure and heat to escape, even after you have turned the product off and/or unplugged it.

• Do not use smokers in areas where children or free-roaming animals are around. The smoker must not be left unattended for lengthy periods of time. Never store electric smokers near flammable items or near items with flammable vapors.

Resources

• How to Make a Smoker From a Trash Can
• Electric Fire Hazards