Electric smokers

[beets]

I am new to smoking. 225 seems to be the best temp, but how often do I add wood chips. Also the chips seem pretty big. Are there different chips avaliable?

[Snip 13]

Hi and welcome to DC! I have no idea about the smoker but someone will come and help shortly as always. Loads of people that know there stuff when it comes to smoking here :)

[Josie1945]

Welcome to DC.

Josie

[Timothy]

Originally Posted by beets

I am new to smoking. 225 seems to be the best temp, but how often do I add wood chips. Also the chips seem pretty big. Are there different chips available?

All foods do not smoke the same. Some require much less smoking time and some are better with certain types of wood.

If you smoke cheese exactly the same as you smoke a pork shoulder, you'll end up with cheese that tastes like burnt firewood.

If you smoke a fish fillet the same as you smoke a whole chicken, again, you'll end up eating something nasty.

Learning to smoke various foods correctly is an art. With today's Internet information, it should be easy to find "recipes" for smoking almost anything.

You're in the right group for that!

Here's my favorite; I use cherry wood chips for smoking mild flavored white fish meat. I use only a handful of dry chips that burn out in the first 5 minutes. It adds a tiny bit of sweet smoke flavor to the fish without overwhelming the fish itself.

There are as many smoking recipes as there are items to be smoked. Perhaps others will share their personal favorites here in this thread!

[Dawgluver]

I just got a stove top smoker. You cook on medium with it. 1 or 2 T. of almost sawdust-like wood chips gives stuff a great flavor from it. I think the other types of smokers use bigger chips. I read you can grind some bigger chips in a coffee/spice grinder to make the sawdust for the stove top smoker, haven't tried it yet.

BTW, welcome to DC!

[CWS4322]

Up at The Lake, my cousin has a Brinkman smoker. It was a charcoal one, but he converted it to electric because he can't regulate it when he's out fishing. It looked interesting. Pros and cons of that brand (I can convert it to electric)? I haven't spent my allowance re: what I can bring back...thinking a smoker or a meat grinder...

FWIW, I've brought back all kinds of things--including kitchen sink!

[hamm4]

I have both a stovetop and an electric outdoor smoker. I love them both. I usually use the stovetop for everyday cooking. I cook fish, chicken, ribs, mac and cheese etc. You can find many recipes online. I usually buy chips online from amazon because you can get an assortment cheap. 2-3 Tbsp in the stovetop is enough to cook most meats. The electric one I add more wood if the smoke seems to die down. It is definitely trail and error, but the results are well worth it. Yummy