Q&A for How to Use an Electric Smoker

The easiest way is just cracking the door to let the heat out, depending on the kind of smoker. You can also scatter your coals. And you can put a pan of water at the very bottom. That'll actually help regulate your temperature a little bit more evenly.

This is not recommended. You're going to open it to put the meat in, and get "smoked" in the face.

Yes!

The smoker may cause something called a "smoke ring" around the meat inside, but it is unlikely that a piece of meat will char in a smoker.

Vents are used for two purposes, to maintain ideal temperature, and to allow the smoke to leave the smoker so your food does not taste like soot. The shorter smoking time, the more the vents should stay closed. Fish smokes very quickly compared to other meats. To achieve the smoky flavor you want to shut vents.

The smoke comes from wood chips that heat up due to the heating element, a metal rod that heats up when electricity flows through it.

It is not recommended, as they will burn very quickly and the slow absorption of the flavor is lost.

It depends on what kind of smoker you have. For an electric smoker you would have to consult the manufacturer. For a propane smoker, check to make sure the flame is adjusting when you turn the heat up. You may have a leak somewhere in the smoker that is letting heat out. You may also have a faulty thermometer.

It depends on what you are cooking and how long you cook it for, also how big your pieces of wood are. For example, big blocks of wood for a whole pig, you'd need more wood after about 12-15 hours. For a rack of ribs and smaller chips, check it every 4 hours.

Depending on the size of the receptacle, you should check your water whenever you check your wood chips.

There is none really. The lower the temperature, the longer it takes. You probably wouldn't want it below 70°, though most smokers don't go that low.

It's not recommended. Electric smokers are designed in such as way as to allow you to cook the meat directly on the racks. Hours and hours in intense, direct heat and thick smoke could cause cookie sheets or other pieces of cookware to warp or become permanently discolored.

I suppose you could, but I'm not sure why you'd want to, unless it's only briefly to add extra smokey notes.

Depends the size and location of your balcony. It is better to use one in a backyard of some sort.

No--it needs to stay at a constant temperature the entire time you're smoking. Otherwise, the wood chips would eventually cool down and stop producing smoke.

You should only have to preseason a smoker once. After that, it will simply be a matter of using and cleaning it regularly.

Most smokers heat up in 30-45 minutes. However, you should only add your meat after the smoker has finished preheating. Otherwise, you'll throw off your cooking time.

No. The water dish is there to provide moisture, while the smoke is generated straight from the dry hardwood chips.

It's not recommended. And there's no need to when you've got the real deal!

There could be an issue preventing the heating element from getting as hot as it needs to be to incinerate the wood chips. Have it checked out by a technician. If you've got a faulty smoker that's under warranty, you might even be able to get it replaced at no charge.

Water typically goes on bottom. Chips over the heating element or they will not smoke.

Yes, you can use an electric smoker inside if it doesn't use gas, charcoal, or wood for fuel. However, many electric smokers were designed to use small amounts of wood chips or liquid smoke so they can safely be used indoors. Check the packaging or the owner's manual to make sure your electric smoker is safe for indoor use.

Yes, as long as it's protected from rain, most electric smokers can be safely stored outside. Because of the electrical components, exposure to water or rain can damage the heating and control elements. Keep the electric smoker covered beneath a roof so it's safe from the elements.

It's good practice to clean your electric smoker after each use. Unplug it and allow it to cool completely. Take out all of the racks, water cup, chip tray, and any other attachments from it. Use a damp paper towel to brush out any large particles of food or debris. Then, scrub the inside of the smoking chamber thoroughly with a stiff-bristled brush and soapy water. Once you've scrubbed it clean, use a clean cloth to wipe it out and dry it off.