After seasoning your electric smoker, turn it off, open the door or hood, and allow it to cool off completely before using it or handling any of its components. Different smokers will have slightly different seasoning procedures. Some newer models don’t need to be seasoned at all. Be sure to follow the specific instructions outlined in your smoker’s user manual. [2] X Research source You should only have to season your smoker once, when it’s brand new. After that, repeated use will help preserve the protective oil layer on the interior surface.
Don’t forget to make sure that your smoker is plugged in, and that there’s nothing obstructing the power cord. If it comes unplugged while in operation, you’ll have wasted not only hours but pounds of good meat.
A good rule of thumb is to use about 4 cups (600 g) of chips for every 3-5 hours of smoking you plan on doing. This means you may have to replenish the chip tray at regular intervals. [4] X Research source Always use hardwood chips in your smoker, such as mesquite, apple, pecan, birch, or hickory. Soft wood, like fir and pine, burn fast and tend to produce unappetizing flavors. [5] X Research source
For most meats, 200–225 °F (93–107 °C) is considered the ideal smoking temperature. However, the type of meat you’re smoking can influence your temperature settings. Read the guidelines provided with your smoker to learn more about suggested smoking temperatures.
Using hot instead of cold or room temperature water helps to ensure that the smoker remains at the optimal temperature. Be careful putting the water cup inside your smoker, as it will be extremely hot. If you like, you can add apple juice, wine, or beer, or another flavorful liquid to your smoker’s water cup to infuse your meats with complex aromatic notes. [8] X Research source
You can find dozens of tantalizing homemade dry rub and marinade recipes with a quick Internet search. [10] X Research source While seasoning isn’t an essential step, it’s a simple way to enhance the natural flavor of your meat.
You may need to insert heavy cuts of meat like pork butts or racks of ribs by hand. Be sure to pull on a thick pair of barbecuing gloves before doing so to protect yourself from burns. To prevent the smoke from escaping, try to only leave the door open for as short a time as possible. [11] X Research source
Always open and close the door on your smoker using the built-in handle. The metal on the surrounding parts of the door can get extremely hot, and may burn you if you’re not careful.
Unlike other cooking methods, smoking is all about patience.
Keep in mind that just because the chip tray is empty doesn’t necessarily mean you should replenish it. In fact, many barbecue aficionados insist that most meats can be smoked satisfactorily using a single tray. [14] X Research source Over-smoking your meat can cause it to come out tasting burnt and unpleasant.
Use a meat thermometer to test the internal temperature of your items and see if they’re ready to come out. If your meat isn’t quite done, it may need to go back on the smoker for 1-2 hours, depending on the recommended internal temperature. Transfer any leftover portions to an airtight container and store them in the refrigerator. They should keep for at least 4 days, though they may last much longer if you haven’t cut into them yet. [16] X Research source
Failure to unplug your smoker could put you at risk of burns or electrical shock, even if it’s turned off. To ensure that all of your cooked items come out with the perfect smoked flavor, it’s recommended that you clean your smoker every time you use it.
Don’t forget to empty and rinse out the water cup if there’s any water in it that’s been used previously.
If there’s a lot of leftover debris your smoker, it may be a good idea to stretch out a layer of paper towels in front of your smoker to catch the stuff you brush out. Afterward, you can simply fold it up and toss it in the trash.
If your smoking racks are especially dirty, go ahead and give them a quick scrub while you’ve got them out. You can run the water cup and chip tray through the dishwasher, or rinse them under a faucet to wash away a light coating of ash or soot. Avoid using steel wool or other abrasive cleaning tools. These may leave behind scratches on the interior surfaces of your smoker. If it’s been a while since you last cleaned your smoker and you notice mold growing inside, run it empty for 3-4 hours to burn it out before scrubbing it by hand as usual. [20] X Research source
Consider adding a small amount of apple cider vinegar to your spray bottle to cut through any particularly stubborn. [21] X Research source If you have a smoker with an exposed heating element inside, avoid spraying it directly.
If you’re short on time or don’t want to go to the trouble of drying the smoker by hand, simply open the door and let time take care of the rest. Keeping the exterior of the smoker clean is as easy as wiping it down with a wet cloth from time to time.
