Electric and gas smokers will generally cook meat slightly faster than the other types. Assemble your smoker if you have just purchased it. Pay careful attention to the fire box and the air vents. These are essential parts of the smoker, which can result in fire or ruined meat if broken.
You will need to start a fire in the fire box. Get it up to a temperature of 400 degrees Fahrenheit (204 degrees Celsius) and then turn it down to 225 (107 degrees Celsius) to smoke for several hours. You will remove contaminants and have a layer of seasoning in the smoker.
Make sure the wood you choose is free of any chemicals. This is true of charcoal smoking as well, since the fumes from the chemicals will go directly on your meat. It is a good idea to begin with pre-soaked chips, instead of making your own.
If you are using a gas smoker, you will want to place the chips inside a foil packet. Poke holes in the top of the packet 6 or more times. Place the packet very close to the heat so that it will produce smoke. [4] X Research source If you are using a water smoker, you can place fresh herbs in the water to give the meat extra flavor.
While your fire will reach high temperatures of 400 degrees at the beginning, you will want it to cool down to a lower temperature. After 30 minutes, turn the air vents nearly closed to discourage fire and encourage smoldering coals or wood.
For example, fish should be smoked at a lower heat than beef. A large pork shoulder can use a higher heat than small pieces of beef jerky. Electric and gas smokers tend to cook hotter, so turn the heat down to a lower setting.
Remember that each time you open the smoker, you will let heat escape.
If you believe your smoker cooks at a hotter temperature, you will want to aim for 1 hour per lb. You can also cook longer at a lower temperature.
Overcooking is common with small off-set home smokers.
