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Useful Electric Smoker
Tips and Tricks

7 tips ant tricks for electric smoker
3-2-1 Method Smoked Pork Ribs Recipe
Smoked Ham with Honey Glaze Recipe

If you love the taste of the smoked food, but you are just starting out, you should check out our tips to help you prepare fantastic meals in your electric smoker. Since you made an excellent decision of buying this appliance, you don’t have to worry because working on it is very easy. Luckily for you, you don’t have to stand in front of it, waiting for the food to be done.

You just have to set the temperature and time controls, and leave the smoker to do all the job! Unlike older smoker models, you no longer have to monitor your meat to ensure it is cooked properly. These newer units are using new ‘’set it and forget it’’ method.

But, before you start operating it, we wanted to make sure that you know all the electric smoker tips and tricks to avoid overcooking expensive meat.

If you want to know more about this topic, all you have to do is read on.

1. Choose the Right Smoker


Barbecuing is unquestionably a disorderly field, which is precisely why the numbers can bring a certain comfort. That just might be the thing that explains the popularity of the so-called 3-2-1 ribs-cooking method.
Are you not familiar with this method? Basically, it's a process divided into three separate time blocks - the first lasts for three hours, the second for two, and the final one for just one hour.
In this article, we'll be taking a closer look at this popular recipe, examining it in details, analyzing its advantages and downsides, and we'll also take a look at some variations and alternatives to it. Read on!
The most convenient way to smoke your food is by using a high-quality electric smoker. The best thing about this product is that they are convenient, easy to use and will save you time and money. You just need to place the food into it, set the right temperature and leave it to do the job for you.
Ham can be a fantastic meal when it is adequately smoked. It’s not the easiest task, but if you follow our step by step smoked ham recipe, you will have the best possible results. Anyone can make this delicious meal because there are no tough preparations or complicated steps.
This honey glazed ham is a mouth-watering dish that is ideal for the festive season. Your whole family will love this meal, and it will become their favorite. It is slow-cooked to the perfection and serves eight to ten people.
It is best to cook this honey glazed ham in advanced, so you get the most flavors.

Before you pick the electric smoker that will suit your needs, you need to consider few things so that you can make an informed decision. That includes unit dimensions, price, ease of use, ease of cleaning and construction. When you know what to look for in a product, it will get easier to choose the right one.

You could spend loads of time browsing the internet, searching for best electric smokers on the market, but it doesn’t have to be like that. To save you time, we have written down everything you need to know about these excellent products and features they come with. Read more about them in our reviews and see which one is best for you.

2. Preseason the Unit before Using It


The best way to start using your appliance is to first preseason it for best performance and flavor. Set it to the 275 degrees F and leave it to operate for about three and a half hours. For the last one hour, place some wood chips on the tray.

That way you will see how the electric smoker is working and how it maintains its temperature. After you have done this step, turn it off and allow the unit to cool before you start smoking the meat.

3. Use the Right Wood


It is a bad idea to use treated or scrap woods in your appliance because they can produce unhealthy gas that is harmful to you and your family. You should use a hardwood such as hickory and mesquite. These bagged wood chips are perfect for smoking process.

Before placing them into the unit, you need to soak them in the water. That will keep the temperature at the desired level and keep the wood from flaming up. The good thing is that when it is wet, the wood will last longer and produce more smoke.

Step #1 - The first step consists of preparing the ribs. Prepare them for the 3-2-1 method by carefully removing the membranes, after which you can apply some of your rib rub.
Step #2 - It's time for the first time block. Set your smoker at 225F (110C) and place the ribs (bone-side down) into it. Cook them for the duration of three hours.
Step #3 - After those three hours, get the ribs out of the machine and wrap them in some aluminum foil. Do it as tightly as you can in order to form an airtight seal. Return the ribs to your smoker and smoke them for two hours.
Step #4 - Now would be the time to un-wrap the meat and return it to the machine for one more hour.
Step #5 - During the last half an hour of the cooking time, you can, optionally, apply some sauce to the ribs. To prevent the burning, you'll have to make sure that the cooking temperature is no higher than 265F (130C). Also, don't forget to apply the sauce in a couple of thin layers.
smoked meatloaf

4. Preheat the Appliance


The most common mistake almost every beginner make is to place your food into the unit too early. When you want to cook your meal, first you must set the desired temperature on the electric smoker. Leave the heat to rise to the wanted level and then place the meat into the cooking chamber.

The best way to ensure that the heat is right for the smoking process is to monitor it with the thermometer that is built in your smoker. Bear in mind that the smoke needs to have that bluish color, not the white one. And that wood chips need to start to ash. After you have done and checked every step correctly, you can place the meat in the appliance.

5. Use a Brine Solution for the Meat


To place a large roasting pan, adjust the racks. With a shallow roasting one, fit the pan. Before start preparing this meal, preheat the oven to three hundred and fifty degrees F.
Under the cold water, rinse the ham, after you have unwrapped it. Put it in the roasting pan on the rack.  Use the foil to cover it and cook the meat for one hour and forty minutes. In the meantime, mix the honey and brown sugar in a saucepan and cook until the sugar has dissolved and mixture becomes smooth, over medium heat.
Use the brown sugar glaze to pour it over the meat and roast it for another one hour and forty minutes. Make sure you baste it with the drippings in the roaster, at least twice while it’s cooking. Calculate twenty minutes for one pound of meat, to adjust the right roasting time for larger or smaller meat.
Use a meat thermometer to check if the meat is done. Place it into a meaty area, but make sure it’s not touching the bone or it’s not in the fat spot. The device should register the temperature of one hundred and sixty degrees F.
Before slicing the ham, leave it to rest for about fifteen minutes. That way you are allowing the juices to set correctly.
The Advantages and Downsides of the 3-2-1 Method
How to Smoke a Ham?
This process is guaranteed to give you ribs that are tender ("fall-off-the-bone"), which is something that many people consider to be the climax of smoked ribs. On the other hand, it probably won't help you win any sort of barbecue competition.
And the reason behind that is the fact that some people have an entirely different opinion on what a good rib is. For some, a well-cooked rib comes with meat that doesn't stick to the bone but still holds to it. To put it more simply, they think that, when you're biting, the meat should be removed away cleanly from the bone - and not fall off.
However, if you're not considering getting into a barbecue competition, you shouldn't worry - just follow this method and your guests will surely be pleased.
The first thing you need to know when buying a ham is that it is always better to pay a little more money for a product that hasn’t 1/3 water weight. Choose the spiral sliced, bone-in, cooked meat that weighs about ten or more pounds.
The next thing is to keep your meat fresh before you want to smoke it. Just place it in the fridge and leave it to rest. When you are ready to prepare smoked ham, remove it from the refrigerator and set aside.
Place it on the baking sheet, use yellow mustard and squeeze it all over the meat to add a little flavor to the ham. Grab a handful of the brown sugar and rub it. Or you don’t have to use any additions if you don't want to, that depends on your personal preference. After you have done that, turn on the smoker.
Put the meat into the unit, on the center rack, flat side down. Set the temperature between two hundred and two hundred and twenty-five degrees F. It is essential to reach the internal temperature of hundred and forty degrees F, so it’s wise to use a digital thermometer.
Leave the meat to smoke for about an hour, hour and a half. Make sure you are checking it so that the ham’s bottom doesn’t get too done. Lower the heat if you notice that it is dark brown.
Take the meat out of the appliance at 2 ½ hours and put it on aluminum foil (double thickness). It is essential that you have enough of it to wrap the whole ham. But, before you do that, use orange juice to spray the meat’s outside.
The next step it is to use the remains of the brown sugar and sprinkle it over the food and then you can wrap it. Return it to the unit until the internal temperature reaches one hundred and forty degrees F, for about one hour.
When it is done, take the meat out of the appliance and leave it to rest for about twenty to thirty minutes, while it’s still wrapped. When you remove the foil, there will be juices on it. But, don’t throw it, because you can use it to pour over the ham right before you serve it.
The Variations
This technique has been mainly designed for the pork ribs - the timing works best for this type of the meat. Those that prefer the baby back ribs should give a try to the so-called 2-2-1 method. Otherwise, they will be risking having the baby back ribs overcooked and dried out - you certainly don't want that to happen!
If you're interested in long-term smoking, you could try placing the wrapped ribs into your oven, after which you could finish them off on a grill (at a low temperature). Due to the fact that most of the smoke flavor is usually delivered in the first couple of hours, this technique won't have an adverse effect on the overall outcome.
All meat has high levels of protein. Ham is pork meat, and it has about 18 g of protein. Protein in beneficial in keeping you full longer. Eating 1 serving of low sodium ham 1 or 2 times a week could help you lose weight. Ham is an excellent source of vitamins and minerals. The nutrients found in ham are: Vitamin B6, Vitamin B12, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Phosphorus, Riboflavin, Thiamine, and Zinc.

Before putting the meat to smoke, there is one thing you need to do to make sure you get a flavorful and delicious meal. Use a brine solution to soak meats such as chicken and turkey so that the poultry can get tons of flavor. You can mix salt with some seasonings and soak the food in and leave it overnight to rest.

Make sure to have enough mixture to cover the meat thoroughly. When you have done it correctly, place it in the refrigerator and leave it to rest for about 24 hours. This solution will add a lot of flavors and help to tenderize the chicken or turkey. You can check our delicious recipes and see how you can prepare some other meats or vegetables.

6. Be Careful and Patient


Some recipes can take as little as 2 hours, but others can take up to 6 and more. So you need to be patient to let your smoker do the job and make sure you are careful about the heat and time. Bear in mind that having a meat probe on hand is a must, so that you can check the accurate temperature of the food.

That is essential when you are preparing different meals at once because they might require the same temperature but not the same time. Another thing you need to remember is when it comes to smoke, the more is not more. If you oversmoke your food, it will become inedible. You will probably need to experiment few times to make sure you are properly preparing the food, especially if you are a beginner. Make sure to follow the manual instructions and recipe guides.

7. Regularly Clean the Smoker


Clean smoker racks, give better barbeque results. If there are any leftover oil and grease on the shelves, it will go rancid. Never leave it on the unit for too long, because it will be hard to clean it later.

Some appliances have removable parts to makes this job easier for you. Use water and vinegar to clean the smoker. And make sure not to use hard chemicals when you are cleaning it. 

The Conclusion


The more you use your electric smoker, the more you will develop your own techniques. These tips are great for beginners because they will help you to smoke food like a professional. We hope that you find this article useful! Enjoy your cooking!

As you can see, the 3-2-1 technique for the pork ribs is easy-to-do and guaranteed to leave you with meat that looks and tastes great. It comes with a predictable time frame and doesn't require any unique ingredients or equipment, and the results are sure to impress your guests.
A word of advice, though - this technique is good only for two or three racks of pork ribs. If you intend to smoke just one rack, the whole process probably won't last for entire six hours. For the really small racks, try the 2-2-1 method.
With our perfect smoked ham with honey glaze recipe and the right electric smoker, you will learn how to make this incredible meal in no time. Surprise your friends and family with this delicious dinner and amaze them. We are sure that this would be their new favorite meat recipe because it’s just perfect.
It doesn’t take much time to prepare it and it’s very easy to smoke the ham. Good thing is that you can just set the smoker and let it do the rest for you. Feel free to explore and experiment with the ingredients and spices. That way you will learn from the first hand, which of them you can combine and which not. Enjoy your meal! Bon appetite!
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