How To Use Wood Chips In An Electric Smoker? Is It Easy Or Not?
Are you looking forward to learning how to cook a delicious BBQ for your loved ones, but you don’t know where to begin?
A traditional smoker may be easy to give it a shot, but the complication of combining wood chips manually could bring you discomfort.
Why don’t you start learning how to use wood chips in an electric smoker for ease of use with the following instructions?
Table of Contents
- How Long Wood Chips Last In An Electric Smoker?
- 5 Steps On How To Use Wood Chips In An Electric Smoker
- The Popular Form Of Wood Chips Used For Electric Smokers
How Long Wood Chips Last In An Electric Smoker?
Different flavors of wood chips are made from other ingredients. Therefore, the time to burn them in electric smokers will be slightly different.
The average time it takes for 1 cup of wood chips to burn out will be about 20-25 minutes, meaning you should feed your smoker at least 2 cups of wood chips every 45 minutes.
Another approach you can use to know when to insert wood chips. It depends on the temperature measured inside. In other words, you can add wood chips to your smokers when you find out the meat’s temperature is around 140 F.
Some types of wood chips have a very fancy flavor but burn quite quickly. In this case, you can soak it in water and therefore extend the time up to 30-35 minutes per cup.
5 Steps On How To Use Wood Chips In An Electric Smoker
Before you turn on your electric hood, check to see whether there are any obstructions in the machine or the ventilation system. Leaving the device in the open for a long time can cause its metal shell to rust and the rubber layers to warp, which can lead to a smoky flavor of reduced quality as it is released to the outside.
Besides, if there is an obstruction in the vents, the internal heating will fail due to a lack of heat dissipation.
You should consider investing in a lid that can increase the lifespan of the machine.
You need to load the wood chips into the tray fully. Some new versions of the electric smokers have been equipped with a sliding feeder, which can be removed and filled in a capacity like the MES 130B or the Masterbuilt. You can remove the charger and fill it up to power.
Replace the feeder in position and neatly empty the wood chips into the correct wood chips, which are located directly above the heater on the machine.
Turn on the vacuum and set the temperature you want. Wait 20-30 minutes for the machine to heat up thoroughly and then add your food
Such warming is required for the machine’s system to work smoothly before adding food, especially in the winter when your device might freeze for a long time
Please check the machine’s internal temperature every 20-30 minutes. A 10-degree error can be accepted depending on the outside wind speed. Strong winds may blow the device and can reduce the interior temperature. Thus, your dish will not have enough heat to cook
Electric smokers can usually withstand very high external temperatures. However, it is better to prepare a thermometer to check the temperature on the bottom of the machine for more safety.
The Popular Form Of Wood Chips Used For Electric Smokers
The right flavored wood chips are always indispensable for regular barbecues. These wood chips can contribute to a noticeably more decadent meaty dish.
Whether it’s smoked pork tenderloin or pork tenderloin, the fragrant wood chips burn and smoke the food, giving the dish a unique natural flavor.
For example, combining pork with some flavoring of peppermint leaves creates a sharp contrast in the taste. But how do you get the fit wood chips for your dish?
Here Is A List Of Suitable Food And Flavors That We Have Summarized.
- Red meat, wild animals: Walnut wood chips
- Beef, pork, and salmon: thick, long-lasting, slow-burning wood chips
- Ribs and goat meat: Hickory wood
- Cherry wood: Beef, Pork, Salmon
- Applewood: chicken, duck, bird
- Mesquite wood chips: Dark color, deep flavor, quite an odor, suitable for most red meats but especially smoked veal
- Pecan wood: cold, fresh, ideal for smoked marine fish
- Old wood chips: sweet and light, suitable for fatty meats such as beef thighs, beef belly
- Maple Wood chips: combined with many other flavors, forming a synthetic taste to get the best smoke smell
- Digging wood chips: Like the above, it can combine to make up the smell of other wood.
Here Are The Top 5 Wood Chips That We Use The Most:
- Zorestar Wood Chips
- Western Premium BBQ
- Jack Daniel’s Tennessee Whiskey Barrel
- Bear Mountain BBQ
- Oklahoma Joe’s Hickory Wood Smoker Chips
Learning how to use wood chips in an electric smoker is a great experience.
You will have to spend a considerable amount of time and energy to master the skills of using wood chips, but it’s a beneficial experiment in terms of both knowledge and skills in the art of cooking.
Learn it with all your passion for food, and you will be successful soon.