Directions for an Electric Smoker

Select an outdoor location for using the smoker. It should be kept away from wood surfaces, doors and windows as well as any other combustible materials. An electric smoker must be sheltered from wind and rain.

Select meat to smoke and flavoring wood. Wood may be any aromatic, fruit or nut tree wood. Avoid pine or other resinous wood. Cut wood into three or four small sticks or chunks and soak in water until thoroughly wet.

Follow the manufacturer's directions for removing the lid, rack and water pan from the smoker or for gaining access to the lava rock near the heating element. Place the wet flavoring wood on the rock but not on the element. Follow the manufacturer's directions for reassembling the smoker, insuring that the water pan remains empty.

Fill the water pan almost to the rim, making sure not to overfill or allow water to run onto the electric element. Place food selection on grill or grills. Connect the smoker to electricity and cook for two or three hours.

Use a meat thermometer to determine the doneness of smoked meat, taking precautions to avoid touching the hot surfaces of the smoker. If the smoker requires additional wood or water, unplug it and follow the manufacturer's directions for these additions. The remaining water will be extremely hot and refilling should be accomplished only with a pitcher or watering can. Additional wood may be safely added using long kitchen tongs.

Remove the food and unplug the smoker if it has reached the desired degree of doneness. Allow it to cool completely. When cool, thoroughly clean all the surfaces except the lava rock and the electric element of the smoker with detergent and water. Coat all the metal surfaces again with vegetable oil or spray. Allow the entire smoker to dry completely before covering and storing.