Smoked meats cooked on a Brinkmann electric smoker can be as flavorful as those cooked on a traditional charcoal or wood smoker. Electric smokers have gained in popularity because they maintain the heat at an even temperature with little effort. They do not require the constant monitoring that is required when smoking with a charcoal cooker. Using a Brinkmann electric smoker is as simple as adding wood chips occasionally and checking the temperature of the meat to see if it is done. The traditional ring of pink that signifies a properly smoked meat can even be achieved.
Things You'll Need
Brinkmann electric smoker
Wood chips or chunks
Soak the wood chips or chunks in water for approximately 30 minutes.
Place the wood on the lava rocks, but do not let the wood touch the heating element.
Fill the water bowl of the electric smoker to within approximately 1 inch of the rim and place the lower rack in place.
Place the meat on the cooking rack. It should be in a single layer with space around each item for smoke circulation. Either the upper or lower rack or both racks can be used. Different types of meat can be smoked in the Brinkmann electric smoker at the same time.
Place the cover on the smoker and plug the heating element in.
Check the amount of smoke occasionally and add additional wood chunks as needed.
Check the temperature of the meat with an instant read thermometer. Cook to the recommended temperature for safety. See the Tips section for temperatures.
Cooking temperatures: Turkey 180 degrees; pork 160 degrees; chicken 180 degrees; beef 145 degrees.