Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Ras El Hanout
- James Grieve Apple
- Coney Grouper
- Florentine Citron
- Agnolotti
- Beurr Bosc Pear
Recent Questions
- Can You Freeze Parsley
- How Many Heads Of Garlic Does It Take To Make 21/2 Cups
- Substituting Shortening In Chocolate Glaze Recipe?
- Worcestershire Sauce
- Monkfish
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
- How Do You Make Home Made Ice Cream
Toolbox
Edit this tool
View edit history
View all photos
Upload a photo
Embed a widget
Print this tool
Email this tool
Post this on Facebook
Tweet this tool
Stumble this toolRelated Blogposts
Click here to add your blog post on Electric Smoker to this page.
-
Unfoodie: Smoking my first Pork Shoulder February 20, 2010
-
QLog: Buckboard bacon November 21, 2009 View profile
Related Food & Cooking Questions
Related Recipes
Tool: Electric Smoker edit
Created by: Anonymous
Edited by: Alisa, Sheri, Barnaby Dorfman
Tags: Kitchen Appliances, Outdoor Dining
Other Names: Barbecue Smoker
Translations:电动吸烟 (Chinese), 電気スモーカー (Japanese), مدخن الكهربائية (Arabic), Электрический Smoker (Russian), Electric ningún (Spanish)... All Translations
edit About Electric Smoker
Electric smokers are designed to make it easy to slowly smoke foods over several hours at a relatively low temperature. They often are fairly tall with a large smoking chamber and grills at different levels. Heat is generated by an electric element at the bottom that is covered with wood chips or pellets, often presoaked in water to increase smoking. Most smokers have a pan that you will with water above the heating element, this prevents direct heat from overcooking the food being smoked, keeps the moisture level high, and prevents melting fat from dripping onto the heating element, which would cause flare-ups.
Some higher end smokers have an automated system for feeding wood onto the heat element, allowing for many hours of unattended smoking.
The electric is more effiecent. Your not at the mercy of different burn rates of the charcoal bricquettes. I would use the times recommended for the electric. You can always cook your items a bit longer but once they are overcooked your screwed.
Leave a Comment