What Kind Of Smokers Are Out On The Market?
Before we get to the electric smoker recipes, let’s talk a little bit about smokers and the different types. Even though I am going to give you some great electric smoker recipes, you should know a little about the types of smokers in general.
The first smokers were wooden sheds, built to smoke lots of meat at a time. I remember my grandfather had one on his farm that saw steady use every year at the hog-killing time after the first hard frost. I grew up in an urban area, so my dad continued the smoked meat tradition on a smaller scale using a barrel-style charcoal smoker. Thanksgiving always featured a smoked turkey straight from our back yard. Once you have tasted a smoked turkey, oven-baked turkey just doesn’t match up.
Propane smokers have been around for a while. They have the feature of portability that is convenient if you like to smoke on the go. That works well when you have a second or vacation home. You will not have the depth of smoky flavor that comes from a charcoal smoker, but as for the propane smoker, it’s just set and go without having to check on it. Pellet smokers are a combo of the ease of smoking that you get with a propane smoker and the deeper smoky taste you get from a charcoal one. They are second on the list for the depth of smokey flavor to your meat but require a bit more set-up.
For ease of smoking, nothing beats the electric smoker. The only thing you need is an electrical outlet, the smoker, wood chips, and your favorite meats. They come in two setting styles, analog and digital. These digital push button beauties do all the work when loaded, or set your dials to the proper temperatures and walk away. This workhorse may not give as deep of a smoky flavor as the charcoal or pellet smoker, but the convenience of use cannot be bested.
What Are The Best Meats To Smoke For Beginners?
What I recommend to beginners is something simple just to get to know your smoker. My first trial was using knockwurst sausages. I stuck a few green peppers, cut in half and removed the seeds, to be smoked also. Earlier I had the best tasting smoked sausage sandwiches in Chicago when I was in college, so it was time to try to make my own. The sausages were easy and relatively quick to do. My smoker and I discovered love at first bite and now we are inseparable. Ever had freshly smoked pork chops?
I moved on to fish with salmon filets and tuna steaks. Next, came a whole roaster chicken and turkey breast as I got braver. The electric smoker made it so easy, I gained confidence quickly. That left pork butts and chuck roasts next to try, and everything turned out as I had hoped. The only thing that was left on my checklist was a whole turkey and I slammed it. Bring it on, Thanksgiving.
Easy Electric Smoker Recipes
You may be asking “What are some easy electric smoker recipes for turkey or electric smoker recipes for chicken?” so I included a few of my favorites for you to try.
Smoked Salmon
Ingredients
- Fresh wild-caught salmon fillets
- Melted butter
- Fresh lemon juice
- Sea salt
- Freshly ground pepper
Directions
- Add soaked wood chips of choice (I like a fruit flavor like apple chips, but for a stronger taste, hickory does well too) to the smoker.
- Preheat to 160F.
- Generously coat salmon fillets with melted butter and lemon juice mixture.
- Add salt and pepper to taste. Place in the smoker.
- Smoking time can be up to 3 hours for fillets to reach 145F. Do not wrap in foil or paper. Check to see if the fish will flake easily.
- Serve immediately with fresh lemon slices on top.
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Smoked Salmon Recipe
Ingredients
- Fresh wild-caught salmon fillets
- Melted butter
- Fresh lemon juice
- Sea salt
- Freshly ground pepper
Instructions
- Add soaked wood chips of choice (I like a fruit flavor like apple chips, but for a stronger taste, hickory does well too) to the smoker.
- Preheat to 160F.
- Generously coat salmon fillets with melted butter and lemon juice mixture.
- Add salt and pepper to taste. Place in the smoker.
- Smoking time can be up to 3 hours for fillets to reach 145F.
- Do not wrap in foil or paper.
- Check to see if the fish will flake easily.
- Serve immediately with fresh lemon slices on top.
Nutrition
Bourbon Glazed Brown Sugar Smoked Turkey Breast
FOR THE TURKEY
- Brown sugar
- Sea salt
- Freshly ground pepper
- Cumin
- Cayenne
- Paprika
- Turkey breast
- Apple juice
FOR THE GLAZE
- Pure maple syrup
- Favorite bourbon
Directions
- Preheat your electric smoker to 225F.
- In a small mixing bowl, add all the spices and sugar, blending well.
- Dry the turkey breast well using paper towels.
- Rub the dry seasoning mix onto the turkey skin.
- Press the seasoning into the surface of the turkey for better adhesion.
- Place the turkey breast onto the smoker grate.
- Mist the turkey about every 30 minutes with apple juice.
- Desired internal temperature is 165F.
- Meanwhile, using a small saucepan placed on an oven eye at low heat, stir the maple syrup and bourbon until it is thick and sticky.
- Remove the turkey from smoker to a platter, cover with a foil tent and allow to rest.
- After about 20 minutes, brush turkey with glaze, slice, and serve.
Smoked Whole Chicken
Ingredients
- Whole chicken
- Real butter
- Rub
- Chili powder
- Golden brown sugar
- Sea salt
- Fresh ground black pepper
- Dry mustard powder
- Cumin powder
- Garlic powder
- Onion powder
- Paprika
Directions
- Place all the dried seasonings in a small mixing bowl.
- Place the chicken on a sheet pan or platter. Pat dry.
- Generously, brush the chicken all over with the melted butter.
- Cover the chicken with the dry rub mix.
- Set the temperature in the smoker to 225F after you place your favorite soaked wood chips inside the smoker box.
- Place chicken in the center of the smoker.
- Add thermometer into the chicken and smoke until the internal temperature reads 165F. This could take several hours.
- Remove chicken when ready and allow to rest for 15 minutes before carving.
St Louis Smoked BBQ Ribs
Ingredients
- St. Louis style pork ribs
- Brown sugar
- Chili powder
- Cracked black pepper
- Smoked paprika
- Ground mustard
- Kosher salt
- Apple juice
- Apple cider vinegar
Directions
- Using a paring knife, slide the point under the membrane on the back of the ribs, loosen, then grab the membrane with your fingers and slowly pull it off.
- In a small mixing bowl, add and combine the dry ingredients.
- Brush the ribs on both sides with apple cider vinegar.
- Using the dry rub mixture, rub into the slab of ribs on both sides.
- Place the prepared ribs in a roasting pan, cover, and chill at least two hours to overnight.
- Remove the marinaded ribs from the refrigerator and allow to reach room temperature.
- Meanwhile, add your favorite flavored wood chips plus fill the water pan, and preheat the smoker to 250F.
- Add to a spray bottle an apple juice and vinegar combination.
- Meat side up put the ribs into the smoker, then spray with your juice-vinegar mixture. Close to smoke for one hour.
- Open smoker, flip the ribs and spray the backside of the ribs. Close back up and smoke for another hour.
- Repeat this process every hour until the internal temperature reaches 180F to 190F. This can take up to 5 hours of smoking. Remember to check the water pan and wood chips. Replenish as necessary.
- When ready, remove the ribs and let rest about 20 before serving.
Smoked Pork BBQ Tenderloin
Ingredients
- Pork tenderloin
- Yellow mustard
- Apple juice
- Applewood chips
- Kosher salt
- Coarse ground black pepper
- Paprika
- Garlic Powder
- Onion powder
Directions
- Set your smoker to 225F and preheat.
- Using a small mixing bowl, add and stir together the dry ingredients.
- Coat your tenderloin with the yellow mustard. Add dry rub.
- Chiil the meat while smoker preheats.
- Place the apple juice in a spray bottle.
- Put the meat into the smoker and spray with apple juice.
- Repeat spraying the tenderloin about every 45 minutes until it reaches 165F internally. This should take up to 3 hours.
- Remove when ready, let it rest for about 10 minutes, then serve.
Some Things To Know
Using an electric smoker allows you great versatility when it comes to scheduling cooking time. Being able to control the temperature is also great for those just starting on your smoking adventure. Once you enjoy smoked foods, you will become a convert from oven roasting.
One tip is to be able to control the depth of your smoky taste by wrapping your meat in butcher paper when cooking if you like a milder smoky flavor. Cover after the first hour and a half of smoking.
Another tip is to allow the meat to fully reach the internal temperature for the best results in taste and carving.
Tip three is a reminder to season your smoker using water-soaked wood chips for a couple of hours before you use it for cooking.
My recommendation is to have a variety of wood chip flavors available and experiment with the way they flavor your meat. Also, remember vegetables can be smoked. Try some ham hock flavored green beans and smoked peppers.
