Cook With A Charbroil Electric Smoker

Soaking wood chips in apple cider before cooking adds floral notes to the flavor profiles of smoked foods.

The Charbroil electric smoker works in the same manner as natural-gas and charcoal models -- wood chips placed on a heat source creates smoke that carries heat and cooks food. However, unlike charcoal smokers, electric smokers facilitate temperature control and accuracy. The Charbroil electric smoker has the capacity to smoke items as large as whole turkeys without overcrowding.

Instructions

1. Soak the wood chips for a minimum of one hour in water or a liquid of choice. Soaking wood chips in an aromatic liquid slows burning and adds flavor elements to the food. Liquids commonly used to soak wood chips include cider, ale and red wine.

2. Fill the water pan with water or an aromatic liquid. Aromatic liquids such as fruit juice or wine contribute flavor and aroma compounds that permeate the food as it smokes; however, liquids containing alcohol evaporate faster than water and require more replenishment during smoking.

3. Wrap the grate in aluminum foil and cut small vents in it if smoking small items. Foil prevents small items, such as cut vegetables or shrimp, from falling through the grates while smoking.

4. Plug the smoker in and place the wood chips on and around the heating element.

5. Place the food on the grate, cover and adjust the thermostat to the desired temperature. Use the thermometer mounted on the lid to gauge the temperature and adjust accordingly. Smoke beef and pork at 225 degrees Fahrenheit, poultry at 250 degrees Fahrenheit and seafood at 145 degrees Fahrenheit. Allow approximately 30 minutes of cooking time for each pound of protein.

6. Check the doneness of smoked meat by inserting a probe thermometer in its densest portion. Smoke beef to a minimum internal temperature of 145 degrees Fahrenheit, poultry to 165 degrees Fahrenheit, seafood to 145 degrees Fahrenheit and pork to 160 degrees Fahrenheit.

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