wood chips

7 Tips To Get The Best Flavor With An Electric Smoker


If you’ve just got your electric smoker and wondering how to get the best out of it, below are some pointers to help you.

Pre-season the smoker before use

You need to pre-season the smoker when you are using it for the first time. If you do this, it will clean off any chemical residue from the factory. It will not get mixed up with the flavor of your food, leaving you with naturally tasty meal.

Do not soak the wood chips

If you want to add some woodchips to the smoke box, there is no need soaking them. Contrary to what some people might believe, soaking your woodchips will not add the best of flavors.  That white thick substance you see from a wet smoked wood is not a real smoke. Your major aim is to get the thin blue smoke. This is what usually has the major impact on the smokey flavor of your food. Not the white colored smoke.

Do not over-smoke the food

Do not think that the more smoke your meat receives the more flavors it gets. If there’s excessive smoke on your food, it spoils everything.  You can get the right level of flavor when you add a small amount of pellets.

Select the right chip for the right food

There are different types of woodchips. These chips are used for different types of foods. Generally, woods like Mesquite and Hickory are ideal for strong meats like brisket and pork. If you are smoking soft foods like turkey, chicken, or even salmon, fruit woods like cherry and pear will be great choices.

Use the right temperature settings

The temperature setting is one of the most important things to master when using an electric smoker.  At the beginning, it may not be too straightforward for you. But as you gain some experience, you will understand which temperature setting is great for a particular type of meat.  If you are cooking with the best electric smoker, it will be easier for you. You can set the recommended temperature without constant monitoring. The smoker automatically stops when it reaches the desired temperature for the meat.

Use an attachment for cold smoking

Most electric smokers are designed to assist you for cold smoking. The Attachment in the smoker helps you smoke at lower temperatures of 1000F – 1200F, which makes them ideal for cold smoking foods like cheese.

Control the vent position

Controlling the vent position is something you can do effectively with an electric smoker. It is much more difficult to do with other types of smokers. When you are applying smoke to the meat, the vent should be left open. This will prevent the built-up of creosote on the meat.

Overall, you may have some hard time mastering all these tips as a newbie. But as time goes on, you will start getting used to the most ideal cooking methods.