Operating an Electric Smoker Grill

Smoking ribs on an electric smoker is an easy alternative to charcoal.

Using an electric smoker is generally regarded as a simpler option for many budding grillmasters. Unlike a charcoal smoker, an electric smoker doesn't have to be checked as often because the source of heat--electricity--is steady and won't burn off and have to be replenished. But, like charcoal and gas smokers, care should be taken to keep pets and children away from the unit to avoid injury.

Things You'll Need

• Electric smoker
• Electrical outlet
• Water
• Wood chips
• Pork, beef, chicken or seafood

Instructions

1. Soak wood chips in water for at least 30 minutes so they smoke when they are exposed to the electric heat.

2. Place moistened wood chips on lava rocks or in a cast iron pan near the electric heating element. The heating element shouldn't touch the wood, but rather heat up the rocks or cast iron pan in order to "cook" the wood so it smokes and provides flavoring to your meat.

3. Position an empty water pan within the smoker. Fill the water pan. This helps provide moisture during the smoking process to avoid drying out the meat. About four quarts of water generally will last about 2 ½ hours.

4. Place meat on the grill above the chips and water pan. Cover grill. Plug grill into outlet. Check water level after about 2 ½ hours. Add water if needed.

5. Unplug smoker after meat has finished cooking. Allow heating element and wood chips to cool before storing.

Tips & Warnings

• Do not operate electric smokers indoors or in an enclosed area.

References

• Brinkman: Gourmet electric smoker and grill