Long before electricity was a thing, food preservation still happened. Smoking was one of the major ways that were done. Over time, technology has made it easier to take traditional smoking to another level. We now have smokers that allow us to enjoy delicious, smoky meats in the comfort of our own homes.
The electric smoker is the newest addition to the market. This smoker lets you create many dishes without having to light up a chimney full of wood chips. So, how does an electric smoker work? To understand that, let’s look at its make-up.
Parts of an Electric Smoker
Most pro electric smokers have 5 major components. The build is pretty similar to a conventional smoker, with the heating mechanism at the bottom and the food racks at the top in a vertical arrangement. These are the main parts:
- Food racks – This is where you place your meat or the cast-iron skillet holding it. The racks are made up of stainless steel. The number of racks in a smoker varies with the brand.
- Water pan – You put water here to prevent the initial temperature of the smoker from being too high. As the water heats up, the steam it produces also helps with convection cooking.
- Wood chip tray – This is where the flavor magic is manufactured. The tray holds the Bisquettes, which burn to produce the aromatic smoke that makes your food delicious. It lies next to the heating element.
- The heating element – This is where the heat comes from. The element is made up of one or more electric heating rods. Once you turn on the smoker, the rods heat up the space and ignite the Bisquettes. The Bisquettes then produce the smoke that will cook your meat.
- Thermostat – This is one of the main advantages of using an electric smoker. This feature allows you to control the temperature in your smoker and maintain it at a certain point. You can then leave the food in the smoker to ensure that it cooks evenly.
Electric smokers might also contain a built-in control panel with cool features like automatic shutoff. Dampers and vents at the bottom or top of the smoker are common features too. These are useful for increasing airflow into the smoker and lowering excess heat. If you don’t want a lot of smoke on your meat, you can leave the vents open.
How Does an Electric Smoker Work?
Once you turn on your smoker, electric current flows through the heating rods to the wood chip tray. The heat then burns the Bisquettes, and they begin to smoke. The hot smoke then moves to the water pan and heats the water. As we stated earlier, steam contributes to the cooking process. It also helps keep your meat moist and tender.
It is important to note that the Bisquettes do not burst into flames. These wooden discs come in uniform thickness, allowing them to smolder for a precise period. They, therefore, do not turn to ash, making the overall cooking process cleaner.
Electric smokers are usually smaller than other smokers. The smaller space inside the smoker makes the convection cooking and smoking more efficient. Because the heat is concentrated in a small area, the smoke is more consistent than in other types of smokers.
A completely sealed electric smoker makes the smoking process even easier because none of the smoke or heat is lost during the cooking process.
How Do You Use an Electric Smoker?
You don’t start smoking your meat immediately. You first need to plug it into a power source. The Bisquettes may take up to 15 minutes before they start smoking. You can use that time to finish preparing your meat. Once they start smoking, load the racks and close the door.
Different cuts and types of meat have different smoking times, so you may need to add additional Bisquettes at some point during the smoking process. Most electric smokers come with an auto wood-feeder on the side, meaning you don’t need to interfere with your meat. Just pull it out and add as many Bisquettes as you need. Twist it to push the Bisquettes into the smoker’s burning tray.
If you want to check your meat’s level of doneness or turn it, you can still open the smoker’s door without affecting the process that much. The smoker won’t lose a lot of heat, and whatever will be lost will be replenished soon enough.
However trustworthy you believe the smoker brand is, make sure you use a high-quality meat thermometer. Confirm how well-done your meat is with your thermometer to be on the safe side.
Smoking is always better when done at low temperatures for a longer time. Plan ahead to ensure you get the best out of your smoking session. Keep it low and slow.
Check out a few more articles on food smokers below:
How to Use Your Food Smoker As an Oven
Best Ways of Cleaning Your Grill And Food Smoker
How To Get Better Smoke From Your Food Smoker
For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.
