How to Use a Char Broil Electric Smoker

All kinds of meat can be smoked to perfection in a char broil electric smoker.

Nothing beats the taste of meat that has been cooked slowly in a smoker and our love of smoking meat in the backyard is akin to our love of barbecue. Although smoking meat is a time-honored practice, smoking equipment continues to evolve and become more refined. Today's electric smokers are much safer than the smoke huts of yesteryear, do not require the use of gas or having to keep a fire lit, and allow for full and easy control of the internal temperature.

Things You'll Need

• Smoker wood chips
• Vegetable spray

Instructions

1. Place the smoker outdoors in a space that is not closed off so that the smoke will adequately ventilate. Keep the smoker 3 to 5 feet away from any walls or other standing structures.

2. Presoak the wood chips in water for two hours.

3. Plug the heating prong and controller into the smoker. Plug the controller cord into an outlet. Use an extension cord if necessary. Keep the cord from touching the smoker while it is in use.

4. Place the wood chips on the reflector plate, around the heating element at the bottom of the smoker.

5. Fill the smokers water pan with water to the fill line (about 2/3 full). Fit the water pan into the bottom the smoker.

6. Turn the controller to high to preheat the smoker.

7. Coat the grill grates with vegetable spray and add your meat. Set the temperature according to the type of meat being cooked. Monitor the cooking process by using a meat thermometer.

8. Periodically check the water level in the water pan. Refill it by unplugging the smoker and pouring in water from the top of the smoker. Some smokers may have a door in the side of the smoker for adding water. Add more wood chips if necessary.

Tips & Warnings

• Add extra flavor to your meat by adding fruit juice, wine, beer, herbs, spices or vegetables to the water pan.

References

• Char Boil: Electric H2O Smoker