Smoker Reviews

Purchasing An Electric Smoker For Excellent BBQ

Electric smokers are very popular and are the only type of smoker used in the restaurant industry. This is due to how user friendly they are. With a simple turn of the dial, your smoker is ready to go and temperature changes during the cooking process are almost nonexistent. Only two to four ounces of wood are needed to produce a smoky flavoring for food and these smokers are very energy efficient. Choose a model with thermostatic control as it turns the smoker on and off as needed. Rheostats only reduce the flow of electricity to the coil, rather than shutting it off. Also, rheostats may not heat enough to allow the wood to smoke.

Brinkman offers an Electric Grill/Smoker, model 810-7080-K, which runs approximately $80. This model features a 1500 watt element, chrome plated steel grates, and a manual ignition. This unit will also convert to a tabletop grill if that is what is needed. Customers consistently rate this smoker four stars out of five. Reviews focus on how inexpensive it is, how great food cooked in this smoker tastes, and ease of use. Some did complain that food took longer than recipes recommended so bear that in mind when trying something new. Don't plan a BBQ for fifty people only to find out the food will not be ready when promised. Yet, if inexpensive electric smokers are on your wish list this year, check this model.

If you like to cook for larger crowds on a regular basis, look to the 30 Inch Black Digital Electric Smoker, model 20070106. Priced at around $219, this unit offers four smoking racks which can handle a variety of food such as fish and jerky. The removable drip tray makes clean up a breeze and, to keep food moist, a removable water pan is included. The adjustable door latch and heat thermometer are just added bonuses as is the electronic ignition. Customers rate this model five out of five stars and love how well it cooks a variety of meats.

When purchasing electric smokers, don't forget to pick up accessories such as meat rubs and wood chips. You can choose between wet and dry rubs depending on which type you prefer or you can just rub oil or any liquid onto the meat. If using a dry rub, don't use too much as you just want to enhance the flavor of the meat, not overpower it. With wet rubs, make sure you cover the meat entirely and, if possible, put it under the skin of poultry to get the best flavor. When adding wood chips, get them wet and then allow them to dry out for fifteen minutes before adding to the smoker. This allows them to burn longer and gives better flavoring.