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Authentic BBQ Taste Made Easy With An Electric Smoker
An electric smoker is easy to operate and can add a variety of options to your everyday menus. Just like your slow cooker, an electric smoker can be preset for time and temperature and left alone until the food is ready to eat. It is a no fuss way to cook, and most smokers are easy to clean if you are careful during the cooking process.
These smokers make a tight seal that locks in the heat, moisture and flavor. They produce a consistent quality of food time after time. The even temperature throughout the cooking process makes the outcome predictable each time. Gas and charcoal smokers tend to fluctuate temperature during the cooking process, making it more difficult to have a consistent outcome from one time you use them to the next.
Since electric models have timers that shut them off when the cook time is complete, you do not have to be there waiting when the food is done. You can set it before work or before time for a party and you will not have to worry about it until you are ready to serve the food and eat.
An electric smoker is usually associated with cooking meat, such as pork, beef, chicken and seafood. There are many vegetable dishes and other foods that are excellent cooked with this process in addition to meats. Recipe books about cooking with these smokers can be found at most online bookstores, and any recipe book for smokers will work well in an electric model.
Most models have a special drawer to place the wood chips in to create the smoky flavor. Be sure to soak the wood chips in water for half an hour prior to putting them in the smoker. You can also add fresh herbs to the smoker for new flavors and aromas. Almost any herb is appropriate for cooking pork. Consult a recipe book for ideas about using herbs with other meats and vegetables.
Electric smoker grills should never be opened during the cooking process. This will let out all of the smoke, heat and moisture that you need to keep locked inside the smoker for optimal cooking and flavor. If you are worried about the doneness of food, use a thermometer to check the temperature during the cooking process. If your model did not come with a thermometer, they are relatively inexpensive to buy at most places that sell grills and smokers.
About the Author
Alexander Sutton knows what it is to barbecue like a professional. Follow his tips, tricks and suggestions for a whole new level of barbecuing. For more information, please visit
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Temp on Smoked Pork Butt after 3.5 hours?
I have a 9.2 lbs pork butt I been smoking for 3.5 hrs. I been keeping the smoker at 200-230, Around 225 for the most part. The internal temp is already showing 160. I was told it would need 1.5 hrs per lbs. Is this normal, will it plateau? Or could my grill thermometer be off, only second time I used it (char-griller w/ side box)?
It did start leveling off around 165, then every 20-30 it went up few degrees. I was at 180 around 8 hrs. I ended up wrapping it in foil and putting it in the oven at 225. Then two hrs later I was at 190-193. That's when I pulled it, guess it's done.
Good info at this website:
http://www.virtualweberbullet.com/porkbuttselect.html
MAVERICK ET73 SMOKER THERMOMETER WINNERS