FOOD NEWS
The Top Tip To Keep In Mind When Making Meat With An Electric Smoker
By Allie Sivak
Many electric smokers use chip trays that are not very effective for cooking smoked meat, as they tend to burn out before the smoking process is complete.
To get the best-smoked meat in an electric smoker, ditch the chip tray and use a specialty box or tube filled with pellets as your smoke source instead.
Unlike chip trays, specialty tubes and boxes are designed so you can light one end of the device and slowly smoke the wood, sawdust, or pellets inside.
Whether you get the tube or box container, both styles help pellets burn slowly in succession, causing them to smoke gradually and longer throughout the smoking process.
After your electric smoker is preheated and your meat is ready, add an ample amount of wood pellets (about ⅓ cup for every 40 minutes of smoking time) to the tube or box.
Light the pellets with a blow torch and let them burn for five to ten minutes. Then, blow out the flame so the pellets start to generate smoke.
Finally, add the smoking tube or box to your preheated electric smoker on a cooking rack above or alongside the meat of your choice.