If you love smoked salmon, learning how to smoke salmon in an electric smoker is a great skill to have. By smoking your salmon at home, you get to control what goes into your smoked salmon recipe. You also may find that you can save money by being able to purchase and smoke larger cuts of salmon rather than buying it pre-smoked. Learning how to smoke salmon is an easy and fun weekend cooking project that is perfect for entertaining a crowd. There are also endless varieties of ways you can use your home-smoked salmon. Try serving up Sunday breakfast with some smoked salmon, cream cheese, and bagels for a fun buffet. Or perhaps use your smoked salmon in a fun party dip to enjoy with friends.

Before we look at how to smoke salmon in an electric smoker, let’s learn a little more about this dish and smoking methods.

​Smoked salmon around the Americas

Smoked salmon has its roots all over the world. Native peoples in the Pacific Northwest and Alaska regularly preserved their salmon by drying and smoking it over alder wood.

Smoked salmon is also an essential part of Jewish cuisine. Jews fleeing the pogroms in Eastern Europe settled in Britain and began to preserve Scottish salmon. European Jews also brought smoked salmon with them to the United States.

Temperature matters

While you may think where there is smoke, there is fire, when it comes to smoking fish, including salmon, that is not always the case.

There are two types of ways to smoke salmon: cold smoke or hot smoke.

Cold smoking uses a mixture of salt and sugar, also known as a cure, that flavors the meat and draws out much of the moisture. After curing, the salmon gets smoked at relatively low temperatures, around 80-degrees Fahrenheit or less. While this smoke imparts flavor, it does not cook the fish. When cold smoking salmon, the fish stays in the smoker for a relatively short amount of time.

In contrast, hot smoking flavors the fish with a wet brine. The smoking temperature for hot smoking is over 120-degrees Fahrenheit. The hot smoking method both flavors the fish and cooks it, allowing you to consume it safely. Hot smoking typically takes several hours.

Electric smoker advantage

When smoking fish like salmon, precise temperature control is essential. While you can smoke salmon using a charcoal grill or pellet smoker, learning how to smoke salmon in an electric smoker can give you a bit more control.

Electric smokers allow you to control the temperature inside the smoker precisely. To produce smoke, an electric smoker uses an electric heating element to start the woodchips. When the ambient temperature reaches its threshold, the component turns off.

However, if the ambient temperature gets too cold, the heating element turns back on. This produces a more steady smoke and heat, allowing you to get a great smoky flavor without significant temperature fluctuations.

How to Smoke Salmon in an Electric Smoker: What You Need

Here is what you will need to smoke salmon in an electric smoker.

Salmon

To make excellent smoked salmon, you will need to start with a great cut of salmon.

Fresh or frozen

While freshly caught fish is a great option when smoking salmon, you can also use frozen salmon in your electric smoker.

In fact, according to champion angler fisherman Buzz Ramsey, the freezing process destroys the cell structure in the fish. That allows the fish to take on more flavor from the cure and the smoking process, leading to a more flavorful product.

Wild vs. farmed

While you can smoke any salmon, it’s essential to be aware that not all salmon is the same.

Wild salmon is salmon that is caught in the wild. Wild-caught salmon is incredibly flavorful with a distinct pink-orange hue to the flesh. Be mindful that it tends to be on the leaner side and quickly dries out.

Farm-raised salmon is salmon that is bred and raised in captivity. This salmon tends to be fattier, with a mild flavor. Farmed salmon gets its color from additives to their feed.

Flavorings

Smoked salmon gets the majority of its flavor from two sources: brine and wood chip smoke.

Wet or dry

Salting is an integral part of the smoking process. When you salt your fish, you help impart flavor, and the salt helps to preserve the fish as well.

When preparing salmon for smoking, you can salt your fish using a wet brine or a dry rub.

Wet brines are typically used for hot smoking. A wet brine is a salt dissolved in water, along with any other flavorings. Wet brines may also be poured over the fish during the hot smoking process.

Dry brines are a dry combination of salt and other seasonings that you coat the fish in. Once coated, you let the fish rest in the refrigerator for a few hours or a few days, depending on the recipe. This process helps to draw out excess moisture from the fish.

Wood chips

The type of wood chip you use will determine the smoke flavor in your smoked salmon. Alderwood is a common choice for smoking salmon and is the wood traditionally used by the indigenous tribes of Alaska and the Pacific Northwest. However, other light woods like apple, hickory, and oak can produce delicious smoked salmon.

How to Smoke Salmon in an Electric Smoker: Step by Step

Now onto the good stuff: learning how to smoke salmon in an electric smoker! This recipe is originally from Fine Cooking.

Be forewarned that this will take some time to brine, dry, and smoke properly. You want to give yourself about two days for this project. The good news is that most of this time is hands-off, so you do not have to worry about babysitting the salmon.

Assemble your ingredients

You will need the following ingredients for this recipe.

Assemble your equipment

Smoked salmon takes a fair amount of time as well as equipment. Be sure to have all of this handy so that you can cut down on the overall work.

Thermometer

While your electric smoker can maintain the smoker’s temperature, you need a meat thermometer to monitor your salmon’s temperature.

Instant read thermometers are suitable but require you to open the smoker to test the doneness. Whenever you open your smoker, you let out heat and smoke, which may prolong the cooking time.

Alternatively, continuous read probe thermometers stay in the fish and allow you to check on fish without opening the smoker continuously.

​Oven mitts

Have a good pair of oven mitts to take your salmon in and out of the smoker. Good gloves can also protect your hands if you need to add wood chips to your smoker.

Prepare your salmon

Prepare your salmon fillet by deboning and scaling, if necessary. Fishbone tweezers could help remove any stubborn pin bones if your fishmonger missed them initially.

Brine

Prepare the brine by dissolving your sugar and salt in one quart of hot water. Add the rest of the water and cool your brine completely before using.

Submerge your salmon fillet in the brine for at least 8 hours and up to 12 hours. Be sure to keep your brine and salmon cool in the refrigerator through the brining process. Rotate at least once halfway through the brining process to ensure that the fillet is evenly brined.

Dry

After brining, remove the salmon fillet. Pat dry with paper towels and then place on a rack, skin side down. Place the salmon back in the refrigerator, uncovered.

This drying process forms a membrane, known as the pellicle. The pellicle will make the fish look slightly darker, and be somewhat tacky to the touch. The pellicle will help smoke better adhere to the fish, making it taste better. It may take a few hours or up to overnight.

Prepare smoker

Prepare your smoker with the woodchips of your choice, according to your electric smoker’s manufacturer’s directions, bringing it to an internal temperature of 200-degrees Fahrenheit.

If you are worried about your salmon drying out, you may want to include a tray of water to keep the salmon moist while it cooks.

Smoke salmon

Once you have your smoker prepared and pre-heated, add your salmon to the smoker. Close the door and smoke until your salmon reaches 145-degrees internally for at least half an hour. Cooking times will vary between electric smoker manufacturers and the size of the fillet.

​Cool and serve

Once your salmon is done smoking, remove it from the oven. While you can eat it warm, hot smoked salmon is easier to cut after it has cooled. Store any leftovers by wrapping in plastic wrap or butcher paper, and keep in an airtight container in the refrigerator.

​Serving It Up

Whether you are a fisherman who wants to preserve your catch or an amateur gourmand looking to add to your repertoire, learning how to smoke salmon in an electric smoker is a great weekend project. By using an electric smoker, you can cut down on some of the guesswork that comes with using manual smoking methods.

Do you love smoked salmon? What's your favorite way to serve it? Are you interested in learning how to smoke salmon in an electric smoker? Let us know in the comments!

The first thing you need to know about the Little Chief electric smoker is that it’s not for cooking food. It’s a true-to-heart smoker.

If you plan on cooking something with the Little Chief electric smoker, it’ll have to be small. That’s because the Little Chief runs at a low temperature, and you can’t change it.

That’s also the charm of the Little Chief electric smoker. You don’t have to mess with any controls, because there aren’t any. Furthermore, the Little Chief doesn’t require any assembly.

Simply place your food in the smoker, set a timer, and you’ll have delicious smoked food to enjoy.

For as low as it costs, the Little Chief electric smoker has a healthy number of features. Despite how simple it looks, the Little Chief’s much more than a large aluminum box.

A No-Nonsense Smoker

You don’t have to be a professional pit boss to use the Little Chief electric smoker. Right out of the box, the Little Chief is ready to go.

The wood pan’s easy to fill up, and to start smoking, you just turn the Little Chief on.

After your food’s ready, clean up’s just as easy.

The racks and drip pan in the Little Chief are removable, so you don’t have to hunch and toil to clean the smoker. The drip pan’s even dishwasher safe, keeping you from having to do any scrubbing.

Everything You Need To Smoke Food

Buyers adore how easy the Little Chief electric smoker is to use and assemble. They rave about how they’re able to make amazing smoked food with barely any effort.

Beginners to smoking food love that they can have unbeatable jerky without having to undergo complicated steps. Not having to choose a temperature takes out half of the guesswork of cooking for them. With its front-loading design, adding meat to the Little Chief is as easy as grabbing food from the fridge.

The Little Chief electric smoker’s simplicity also makes it long lasting. The Little Chief electric smoker lacks complex parts that could break, leading reviewers to praise how their smoker has been running for years on end without issues.

Buyers also found the Little Chief’s aluminum construction kept it lightweight and portable. A few reviewers said the downside of this is that it’s easy to dent the Little Chief.

The only problem with this simplicity is that some reviewers got caught off guard. Some buyers didn’t know you couldn’t cook with this smoker and were dismayed at the lack of temperature control.

Many Amazon reviewers are in love with their Little Chief electric smoker despite its 3.6 out of 5-star rating.

Ease Of Use

Buyers adore how easy the Little Chief electric smoker is to use and assemble. They rave about how they’re able to make amazing smoked food with barely any effort.

Beginners to smoking food love that they can have unbeatable jerky without having to undergo complicated steps. Not having to choose a temperature takes out half of the guesswork of cooking for them. With its front-loading design, adding meat to the Little Chief is as easy as grabbing food from the fridge.

The Little Chief electric smoker’s simplicity also makes it long lasting. The Little Chief electric smoker lacks complex parts that could break, leading reviewers to praise how their smoker has been running for years on end without issues.

Buyers also found the Little Chief’s aluminum construction kept it lightweight and portable. A few reviewers said the downside of this is that it’s easy to dent the Little Chief.

The only problem with this simplicity is that some reviewers got caught off guard. Some buyers didn’t know you couldn’t cook with this smoker and were dismayed at the lack of temperature control.

Gets The Job Done

Although the Little Chief lacks many features, buyers appreciated the meals they could make with it.

For the low cost, reviewers were able to smoke fish, venison jerky, trout, nuts, cheese, and they loved all of it. Reviewers consistently mentioned how the Little Chief electric smoker gave their food delicious flavor.

Reviewers were even able to make juicy chicken and hamburgers using the Little Chief.

Although you can’t thoroughly cook these meals in the Little Chief electric smoker, you can incorporate the Little Chief into their cooking process. This adds a whole new layer of flavor to any of your Saturday afternoon grilling sessions.

The major flaw to smoking with the Little Chief smoker is its poor insulation. If you try using the Little Chief in windy or cold weather, the internal temperature will drop drastically. To make up for this, you’ll either have to use an insulating blanket or use the Little Chief like it’s a cold smoker.

In making our review, we’ve aimed to lay out all of the Little Chief electric smoker’s features. Rather than speaking strictly of the smoker’s components, we also focused on how its features will apply to your method of smoking.

To get a good idea of whether the smoker would be right for you or not, we also looked at reviews by publishers and buyers. Reviewers helped us find applicable information for the best ways to use the smoker.

Amazon reviews furthered this investigation. We used Amazon review to get a glimpse into what everyday buyers enjoyed and disliked about the Little Chief smoker. By bringing this information together, we hoped to present a complete look at the Little Chief electric smoker.

After hearing about how much the Little Chief electric smoker has to offer, it’s essential to take a step back. Sure, the Little Chief has its perks, but are there other affordable smokers that do more? We’ve come across three smokers around the Little Chief’s price bracket that might be able to outcompete the Little Chief.

If you want to smoke meat, you’ll appreciate the Masterbuilt 30-inch digital electric smoker. Amazon reviewers rated the smoker 4.0 out of 5 stars, enjoying the variety and ease of use the smoker offers.

The smoker reaches between 200 to 275 degrees Fahrenheit, allowing you to cook more than just jerky. Reviewers said they were able to cook whole chickens, ribs, and more with the Masterbuilt.

What’s unique about this smoker is its control panel. All you have to do is set the temperature and the timer, and it will do the rest. The main problem with the panel is that it’s hard to read in direct sunlight.

The smoker has four racks, giving you plenty of room to cook food. The entire smoker is 20 inches long by 20.5 inches wide by 33.3 inches tall, giving it more space than the Little Chief.

Another special feature is the unique side panel the Masterbuilt has. You’re able to add chips through the panel while cooking, rather than opening the entire front door.

As for the negatives, buyers said the chip holder itself doesn’t hold many woodchips. Reviewers also felt the smoker didn’t put out enough smoke unless cooking higher than 250 degrees Fahrenheit.

Finally, there were some various defects reviewers came across, such as paint peeling inside the smoker’s doors.

The Masterbuilt 30-inch digital electric smoker does its job well. It’s more expensive than the Little Chief, but if you want to smoke a variety of meat, this will be a better bet.

Camp Chef is a well-known brand in the realm of smokers. They provide high-quality smokers that tend to run on the expensive side.

The Smoke Vault is a propane smoker that follows this trend, earning 4.2 out of 5 stars by Amazon buyers. The higher price pays off in build quality and versatility.

It has two racks compared to the Little Chief’s four and has dimensions of 18 inches wide by 16 inches long by 30 inches tall.

It also has three damper valves, helping regulate temperature, unlike the Little Chief. The Smoke Vault also has a thermometer on the front door, increasing your control over temperature.

Although the Smoke Vault isn’t an electric smoker, it’s in this list because it’s ideal for those who want more out of the Little Chief.

The Smoke Vault cooks from 215 to 400 degrees Fahrenheit. This gives you variety in what you wish to cook or smoke.

If you want to smoke meat like briskets, chicken, and ribs, the Smoke Vault will serve you better than the Little Chief.

If you want to stick to small items, though, you might prefer the Little Chief. The Little Chief’s more affordable than the Smoke Vault. Also, the Smoke Vault requires refilling propane tanks, which can be a hassle.

When it comes to price, the Char-Br​​oil Analog electric smoker is closest to competing with the Little Chief. For a reasonable price, the Char-Broil Smoker is very well built.

Earning 4.2 out of 5 stars by Amazon reviewers, the Char-Broil smoker is praised for being a great all around smoker. The Char-Broil smoker reaches up to 400 degrees Fahrenheit, letting you smoke meat such as ribs and pork butt.

With three grates and 544 square inches of cooking space, there’s plenty of room to get creative with. At 20.7 inches wide by 15 inches long by 33.5 inches high, this smoker model is slightly larger than the Little Chief.

Reviewers consistently applaud the smoker’s build quality. It’s insulated fairly well and any issues reported are usually cosmetic.

When it comes to smoking, the Char-Broil electric smoker comes with a water pan, keeping your meat juicy and tender. Reviewers felt the wood chip tray was a little small, but nothing terrible.

As for setting the temperature, the smoker has a dial that you use to set the smoker’s heat. There’s a thermometer on the front door, which helps you get that perfect temperature.

It takes a little effort to get the hang of but is worth the savings when compared to the Masterbuilt smoker’s price.

The Char-Broil analog electric smoker gives the Little Chief and the Masterbuilt smoker a run for their money. It’s an all-around reliable electric smoker with minor drawbacks.

Wrapping things up, the Little Chief electric smoker has a specific type of buyer in mind. The smoker has one, moderately low temperature, restricting your options for smoking.

You can’t cook slabs of meat like you can in the other smokers mentioned. Instead, you have to use the Little Chief Electric Smoker for small items like jerky, sausage, and bacon.

If you want to use the Little Chief with food like chicken and ribs, you can only use it as a final touch after cooking the food elsewhere. The low cost makes the Little Chief perfect for this method of smoking, but unusable for those who only want to barbeque.

When deciding whether you want to buy the Little Chief electric smoker or not, you need to know what you want.

If you’re happy with smoking nuts, bacon, and fish, you’ll love this smoker and save a lot of money.

If you want something to cook full racks of ribs and chicken in, you’ll be better off with models such as the Char-Broil analog electric smoker.

Let us know in the comments if you have any other favorite electric smokers we’ve left out!

Chicken breast is the basis of many healthy recipes. Electric smoker chicken breast recipes can help elevate this healthy, yet humble, meat to greater flavor heights.

Smoked chicken can add a rustic flavor to just about any healthy dish. Using your electric smoker to smoke chicken breast is just another fantastic way to experiment with flavor. Smoking chicken is an excellent way to both cook and flavor your meat for a unique taste experience.

Electric Smoker Chicken Breast:

A Recipe For Deliciousness

Is chicken breast meat you want to smoke? Of course! It’s healthy and delicious.

But is it really worth the time and effort?

In a word: yes.

Where Can I Use Electric Smoker Chicken Breast?

While you could easily eat smoked chicken breast on its own, consider some of the other things you can make with it. The smoked chicken breast would add some great flavor to your lunchtime salad or sandwich.

Try a unique spin on chicken soup by using smoked chicken. Or how about a fusion mashup with smoked chicken tacos?

The possibilities are endless!

The Problems With Chicken Breast

The trouble with chicken breast is that it is very easy to screw up. Chicken breast has very little to no fat. While this makes it a great source of lean protein, this leanness makes it not as flavorful as more fatty cuts of chicken.

Fat also melts to lubricate the meat while it cooks. Without fat, lean cuts like chicken breast tend to get dry when cooked.

This dry meat problem can get even worse the longer you cook your meat. To safely cook at low temperatures as you would with electric smoker chicken breast, you need hours.

Not adequately preparing your electric smoker, chicken breast can leave you with a tasteless, dry piece of meat.

Electric Smoker Chicken Breast:

Things To Consider

Before you start researching electric smoker chicken breast recipes, let’s go over what you need to know about smoking chicken breast in an electric smoker.

All About Chicken Breasts

When it comes to chicken breast, you have several options to choose from. Depending on what type of chicken breast you select will help determine what kind of preparation you need for your electric smoker chicken breast.

Got A Bone To Pick

Chicken breasts typically come in two forms: bone-in or boneless. The bone-in version usually comes with the rib bones attached. The boneless version has the ribs removed.

When cooking chicken breast, the rib bones in a bone-in chicken breast act as insulation. It can help keep the chicken moister over extended periods of cooking.

However, since the boneless chicken breasts do not have this insulation, these chicken breasts are more prone to drying out.

Taste Is Skin Deep

Prepared chicken breasts at the meat counter may or may not have skin. Bone-in chicken breasts are more likely to have the skin intact. Meanwhile, boneless chicken breasts typically have the skin removed.

Just like with chicken bones, chicken skin adds a layer of protection. During cooking the fat in the skin melts, basting the meat underneath and helping to keep it moist.

The skinless chicken breast does not have this type of protection and can get tough during the cooking process, if not prepared correctly.

Beyond The Breast

While we’re talking mostly about electric smoker chicken breast here, remember that most of the techniques we cover will work for just about any kind of smoked chicken recipe.

If you’re not a fan of breast meat, try smoking dark meat. Like chicken breast, you can choose to smoke dark meat either bone-in or boneless, with the skin on or off.

For a real treat, try smoking a whole chicken! You can try smoking it intact or use a technique called spatchcocking. Spatchcocking takes out the backbone to let the bird lay flat. That results in a chicken that cooks evenly with lots of skin exposed.

Brine

Brining is an integral part of preparing any meat for smoking. However, it's even more critical for chicken breast due to how lean the meat is.

Moisture And Flavor

Brining does two important things for smoked chicken breast. The first thing it does is add moisture. With little to no fat on the meat, chicken breast can get dry during cooking.

The brining process helps the meat retain moisture during the cooking process. The salt in the brine denatures some of the protein in the meat, allowing it to hold onto more moisture. If the meat were not salted, the moisture would escape during cooking.

Of course, the salt in the brine also adds flavor. Not only can salt add its own flavor to the chicken, but it can also help deliver other flavorings in the brine.

Dry Or Wet

There are two main types of brine you can use for electric smoker chicken breast. A wet brine is a salt and other flavorings dissolved in water. A dry brine is salt with other dry seasonings, sprinkled heavily onto the chicken.

Whether you choose a wet or a dry brine is up to you. Both methods can deliver excellent results.

Wet brines typically take longer, several hours and up to a day or so, to work its magic. Conversely, dry brines are easy to put together and take only a few hours in the refrigerator to work.

Fattening It Up

Chicken breast is popular as a lean source of protein. But when you're making electric smoker chicken breast, a little bit of fat can go a long way toward keeping your chicken breast moist and tasty.

There are two easy ways to add some fat to your electric smoker chicken breast: bard and inject.

Bacon Bard

The first is to bard, or wrap, your chicken breast in a slice of flavorful fatty meat, like bacon, as in this maple smoked bacon-wrapped chicken breast recipe.

As the chicken smokes, the fat from the bacon melts and bastes the chicken, much in the same way chicken skin would, but even tastier.

Shot Of Flavor

Another way to add fat to a chicken breast is to inject it with flavor, literally. Using a meat injector marinates the meat from the inside out.

Using a flavorful fat, like infused olive oil or even butter, can help amp up the fat and flavor in your electric smoker chicken breast recipe.

Mind Your Smoke

With an electric smoker chicken breast, smoke is also a flavoring agent as it's a cooking method. Choosing what type of wood you use is essential when you're making an electric smoker chicken breast.

Fruit

Fruit woods are a popular choice for using with smoked chicken as they impart a sweet, fruity flavor to the meat. Cherry and apple are two very popular kinds of wood.

Hardwoods

If you want to go beyond fruity flavors, there are other smoking woods to choose from. Maple is a sweet wood and pairs well with chicken breast. Hickory and mesquite are also popular, and pair well with Southern and Southwestern-inspired brines and marinades.

Step By Step: Electric Smoker Chicken Breast Recipe

Now that we know what goes into an excellent smoked chicken breast recipe, it’s time to try our hand at it! This recipe is adapted from Fox Valley Foodie’s bacon wrapped smoked chicken breast recipe.

Gather Your Ingredients

For this recipe, you will need:

Prepare Your Brine

First, you need to brine your chicken. Prepare your brine by heating one cup of water and thoroughly dissolving the salt and sugar.

In a large bowl, add the salt and sugar mixture, as well as the remaining cups of water, garlic, and peppercorns. Leave the brine until it reaches room temperature.

Add the chicken breasts, using a plate to weight the chicken down if necessary to ensure it is properly submerged.

Alternatively, you can place the chicken and brine in a gallon sized, zip top bag. Be sure to remove all the air to ensure proper coverage.

Put the bowl in the refrigerator. Leave the chicken to rest in the brine for two hours.

Prep Your Chicken

Remove the chicken from the brine, rinsing under cold water to remove any excess salt. Pat the chicken dry.

Wrap each chicken breast in bacon, securing with toothpicks.

Prep Your Smoker

Preheat your smoker to 275-degrees Fahrenheit and add the smoking wood, per your manufacturer’s instructions.

Smoke It

Once your smoker is preheated, add your chicken breasts to your electric smoker. Smoke your chicken breasts until the chicken reaches 165-degrees Fahrenheit on an instant-read thermometer.

Remove from the smoker and let rest for about 10 minutes before eating.

Serve It Up

Once rested, you can eat your electric smoker chicken breast just as you would other chicken. Try pairing it with some mashed potatoes and roasted vegetables for an awesome, healthy meal.

But that’s not all you can do!

If you love pulled pork, try using your electric smoker chicken breast in this smoked pulled chicken sandwich as a healthier alternative.

Another sandwich worth trying is this great chicken club sandwich -- your electric smoker chicken breast is sure to sing as the star in this club.

For something truly one of a kind, substitute your electric smoked chicken breast for regular chicken in this southwest egg roll recipe. It’s an appetizer your guests will be sure to talk about for months to come.

Electric Smoker Chicken Breast: The Breakdown

Having an electric smoker opens the door to a wide array of different smoked foods. Smoking your own chicken breast on your electric smoker helps to add some added depth to this healthy, but sometimes bland, meat.

Whether you eat your electric smoker chicken breast straight from the smoker or add it to some of your recipes for a flavorful protein boost, this is a great meat to have in your smoking repertoire.

How do you smoke your chicken breast? And how do you eat it? Tell us about it in the comments!

If we're honest, electric smokers are magical devices. If you want delicious, perfectly smoked meats, it’s the way to go. Since electric smokers make the whole process so straightforward, finding the best meats to smoke seems to be the real challenge.

Obviously, there are a few that are always on the top of the list, such as brisket or pork. But you don’t need to stop with the obvious. It’s time to branch out and find all of the best meats to smoke.

Trying a variety of meats will also allow you to try an array of flavors. When smoking different meats, your choices are endless. You can smoke anything from ham to salmon. However, there are a few that top the list as the all-time best meats to smoke, and that’s why we’re all here.

The best recipes are the key to incredible smoked meats. Once you get the hang of using a smoker and learn what you like, you can play around with flavors and timing. Before you know it, you’ll have your own list of the best meats to smoke.

But what should you consider when you are smoking meats?

The 411 ​On ​The Best Meats ​To Smoke

Finding the best meats to smoke is one step in your quest for a delicious dinner. As we mentioned before, the right recipe, timing, and flavor combinations are crucial. All of these factors are going to depend heavily on the meat you choose.

For instance, ham is incredibly easy to smoke because they usually come pre-cooked and possibly even pre-smoked. All you’re doing when smoking a ham is adding even more flavor. Therefore, you won’t have to worry as much about internal temperature to ensure that the meat is cooked safely.

Instead, you need to focus on keeping it moist during the smoking process. That alone makes it one of the best meats to smoke for beginners.

On the other hand, brisket is more challenging to smoke and can be a little pricey if you’re shooting for perfection. You need to get the right cut and quality if you want a juicy and tender final product. Although, you won’t need to worry as much about seasoning because it has a fantastic flavor on its own.

In most cases, people choose to use a simple combination of salt, black pepper, and garlic.

In the end, finding the best meats to smoke is entirely up to your personal preference. Once you know where you want to start, you need to find a recipe. Each recipe will focus on specific flavors which you can accomplish with the right combination of woods and spices.

The best recipes will tell you everything you need to know. In turn, once you get the hang of smoking meats, feel free to play around with new flavors on your own.

The ​Perks ​Of ​Using ​An ​Electric ​Smoker

Smoking meats is a relatively simple task that many people find intimidating. It can seem like an incredibly touchy process. However, if you have an electric smoker, it will be very straightforward.

An electric smoker will give you the ability to control the heat properly without any extra effort on your part. Therefore, you won’t have to worry about hot spots. All you have to do is set the temperature, prepare your meat, and replenish the wood chips on occasion.

In many cases, an electric smoker is considered one of the best smokers on the market purely because it is the easiest. That doesn’t mean that you couldn’t get the same results with another smoker, but you will need to take more care in tending to the heat source.

Therefore, if you are new to the business of smoking meats, or a veteran, you might be interested in an easy method. It’s nice to learn to control temperatures and replenish heat sources in other types of smokers. But in the end, it’s nice to be able to set the temperature and let an electric smoker do the work for you.

Buying ​The ​Best ​Meats ​To ​Smoke ​May ​Be ​More ​Accessible ​Than ​Ever

Most of us go to our local butcher or grocery store on the hunt for the best meats to smoke. Wouldn’t it be so much easier if you could have them delivered right to your door?

Well, many companies can do that, but it can be pricey. Luckily, Amazon intends to make the whole process much more affordable.

Since they have acquired Whole Foods, they have expanded their business to include a wide array of fresh foods.

Nevertheless, we all know keeping food fresh as it travels can be difficult. However, in this ever-changing world we live in, having fresh food delivered to your doorstep is going to be more common than you might think. And much sooner than we all realize.

The Best Meats ​To Smoke ​For Amazing Flavor

There are so many different options on the market, and it can make choosing the best meats to smoke a little confusing.

What do you choose? What is the most important thing to look for?

We picked these meats based on popularity and flavor possibilities. Some of them will be common choices, and others may be something you never considered before.

Hopefully, we will be able to give you the fresh ideas and robust flavors you were looking for all along.

The ​King ​Of ​Smoked ​Meats

We all know that pork is at the top of the list when it comes to the best meats to smoke. There are certainly plenty of choices.

We already mentioned that ham is one of the easiest meats to smoke because it usually comes pre-cooked and even pre-smoked. It makes your job incredibly easy because it is already juicy and packed full of flavor.

Although, you can also consider a pork shoulder, ribs, and various roasts.

The best thing about pork, in general, is the fattiness of the meat. It makes it ideal for slow smoking without running the risk of drying out the meat. The richness of the fat will offer robust flavor, even without rubs, barbeque sauce, or general seasonings.

Nevertheless, the extra flavor will undoubtedly take it over the top.

What to remember when picking your pork

Generally, people seem to get in an argument about cutting away the fat before you pop your pork into the smoker. When it comes to cooking or smoking pork I typically skip this step and get right to it. It helps keep your meat tender and juicy.

Additionally, the fat will fall away easily after cooking. So you won’t have to worry about trimming anyway.

Therefore you can pick a cut that has plenty of fat because it can be a huge help. Keeping that in mind, pork chops aren’t a great choice. They are too small and cut too thin, which can make them extremely tricky.

Chicken ​Is ​A ​Simply ​Delicious ​Option

Chicken is incredibly simple to smoke and the type of blank slate that is ideal for practically any flavor combination. However, there are quite a few things you should keep in mind to make the best smoked chicken.

First of all, you need to remember that whole chickens are typically small. So if you’re planning on smoking a few at the same time make sure they are around the same size. It will be much easier to ensure that they cook through evenly.

Brining your chicken is another excellent idea. Most people recommend brining a chicken for about 12 hours. You can even add more ingredients to your brine to infuse flavors, such as wine, fruit juices, or spices. The point of brining your bird is breaking down the tougher parts of the meat and keeping it tender and juicy.

Additionally, “spatchcocking” your chicken is another good idea. I honestly had no idea what this was before and had to read up on it. Spatcocking is a process of removing the backbone from neck to tail. Once you do that, you can lay the chicken flat, and it will cook evenly.

If you are partial to a crispy skin on your smoked chicken, you may also want to consider patting the meat dry before popping it in the smoker. Cook the bird at 225 degrees Fahrenheit until the internal temperature reaches about 140 degrees Fahrenheit. Then you can turn the smoker up to 325 degrees Fahrenheit for another half an hour. It will give you a delicious crispy skin. Talk about yummy!

Time ​To ​Beef ​Up ​Your ​Dinner

Beef is one of the best meats to smoke because you can do just about anything and use any cut under the sun. You can make roasts, ribs, and briskets better than ever. It gives you the ability to slow roast the meat until it is incredibly tender.

The key to smoking beef is to cook it on a low temperature for the right amount of time. The time your meat will be in the smoker will depend on the cut and weight of the meat. The best cuts are an even thickness and beautifully marbled, such as brisket.

The marbling of the meat will help you keep it moist during the process. Other than that, the flavor will depend on the wood and the seasoning you use.

Typically, people use rubs, marinades, sauces, or even injections. It all depends on the recipe you’ve got your eye on.

One thing you should remember when smoking beef is the importance of resting the meat. It will enable you to cook the meat to the proper internal temperature of 145 degrees Fahrenheit. Then you should allow it to rest for about an hour.

Resting the meat gives the juices time to settle into the meat. You can lose a lot of flavor and moisture when you cut into the meat directly after pulling it from the smoker.

When You Find ​The Best Meats ​To Smoke, You’ll Never Want ​To Stop

Overall, finding the best meats to smoke comes down to personal taste. We can tell you which ones are popular enough to have tons of recipes. But that isn’t to say that other options aren’t on par.

Honestly, with the right recipe, the list of the best meats to smoke is endless.

Hopefully, we gave you some great ideas and a few handy tips. The recipes in this list are fantastic and would be wonderful to try if you have the time.

But we would also love to hear about your favorite recipes in the comment section below.

After all, we are always hungry for some delicious new ideas!

Featured Image: Pexels

Are you wondering how to smoke a brisket in an electric smoker? Who doesn’t love a good brisket? Everything from the juicy, tender meat to the flavorful bark is irresistible. It seems like something that only a professional could pull off correctly.

But that isn’t true because now you can achieve this healthy and delicious meal at home. Learning how to smoke a brisket in an electric smoker is incredibly easy. Your friends are going to think you’re a pitmaster. You’ll think so too when you taste your creation.

However, there are a few simple steps you need to take when learning how to smoke a brisket in an electric smoker. The first thing you need to do is get the right meat and a quality smoker.

You see, the right cut of meat is going to give you an extraordinary amount of flavor and you’ll hardly need any seasonings. Using an electric smoker will give you so much more freedom than basically any other smoker on the market.

Before you get started, there are a few simple steps you need to take. Before you know it, you’ll have a brisket that tastes just as good as your local barbecue.

First of all, you might be wondering, why we are specifically focusing on an electric smoker. Well, the truth is, if you’re learning how to smoke meats, it is the most straightforward machine on the market.

Even if you have been using smokers for years, you’ll be surprised at how easy they are to control in comparison to many others. That will make learning how to smoke a brisket in an electric smoker the most straightforward option out there.

Talk about convenient.

Propane and charcoal smokers have the risk of running out of fuel during the smoking process. Charcoal smokers are especially challenging to control because you need to refresh the coals frequently.

The more you open the smoker to restore the fuel, the more heat you will lose in the process. That can lead to temperature spikes and drops which will seriously affect the time it takes to make your brisket. It may even affect the quality of your final product.

Electric smokers have simple settings and will control the temperature for you. That will lead to a quicker dinner and more reliable final product.

Additionally, they are relatively energy efficient and use cleaner energy than both coal or propane. When using an electric smoker, you don’t have to worry about chemical contamination like you would with any other smoker.

When it comes to learning how to smoke a brisket in an electric smoker there are only a few things you need to keep in mind. The cut and quality of the meat are the most crucial factors of all.

Next, you will need to find the perfect flavoring method, which can be accomplished in several ways. Keep in mind that it isn’t going to take much, but the execution needs to be done flawlessly. However, you’ll be happy to know that’s easy to accomplish.

Alright, time to get to the meat of this smoking business.

Picking the right cut of meat is essential to making the perfect brisket. No matter what meat you happen to be smoking, you should pick the best on the market, whether it’s ham, sirloin, ribs, or brisket.

If you’re going to take hours upon end to make a meal, you should drop a little extra cash to get the best cut.

According to many experienced smokers, you want the “packers cut.” It’s a sizeable two-muscle cut with a generous fat cap. They typically come at about 11 pounds.

The quality is crucial as well. You need a high-grade slab of meat, which usually means getting a Waygu or Prime brisket. They have excellent marbling that will boost the flavor, moisture, and tenderness of the final product.

Ingredients and equipment

Prepping your tasty treat

1. First off, you need to plan for the crowd you are serving. If it’s for a party, this recipe should feed about 24 to 28 people if you plan 1/2-pound per person. Although, leftovers are never a bad idea!
2. Make sure the meat is room temperature, and the smoker is up 225-degree before getting started.
3. Next, you will need to trim and season the brisket. Some people don’t bother trimming the meat because they want the additional flavor from the fat. They plan to cut away most of the fat after cooking, rather than before. But if you are planning to trim your brisket, there are some great guides to pull it off perfectly. As for the seasoning, just sprinkle it all over and rub it on so it sticks. Easy peasy.

Smoking up a storm

1. Place the brisket in the smoker and add the wood chips to the appropriate pan. Allow it to smoke at 225 degrees for around 8 hours. The cooking time will depend on the size of the brisket, and this approximation is for the 12 to 14-pound brisket. The rule of thumb is, “when it’s done, it’s done.” But a more exact plan would be to shoot for 165 degrees.
2. Once your brisket has reached 165 degrees, you can take it out and wrap it up like a present in butcher paper. Using butcher paper, rather than foil, will promote a deliciously caramelized bark. Just make sure you seal it up correctly and place it back into the smoker with the folded side down.
3. Once you return it to the smoker, it can smoke for another 5 to 8 hours. Again, it will depend on the size of the brisket. You want the brisket to reach about 202 degrees.

Time to rest

1. When it is finally done you can take it out but leave it wrapped up. Place it on a cutting board or baking pan so it can sit for at least an hour. That will allow the juices to settle and redistribute through the meat. Although, if you need it to stay hot for dinner, you can wrap your juicy package in a towel and place it in a cooler. That will keep it warm for up to six hours.
2. After allowing your brisket to rest, it will be the perfect temperature slicing. You won’t lose all the tasty juices, but it will be tender enough to slice like a stick of butter.
3. Slicing your brisket is a bit of a task. If you got a high-quality piece of brisket, there should be a flat portion and a point. The point will have two overlapping muscles running through the middle. Considering all of the above and the fact that you should cut against the grain for maximum tenderness, it can be tricky. Luckily, there are fantastic guides for slicing your brisket.

Making brisket can take a bit of money and a big chunk of your time. The perk to learning how to smoke a brisket in an electric smoker is your ability to go hands-free.

All you need to do is prepare the meat and pop it in the smoker. Beyond that, there isn’t much you have to do. It’s all about cooking the brisket low and slow until it reaches the right temperature.

It will slice like butter and only requires simple seasonings to taste amazing. However, there are a few things to remember if you’re going to learn how to smoke a brisket in an electric smoker properly.

First of all, the temperature is everything.

Don’t worry about the meat when it’s in the smoker. You can check it when it gets to a certain point, but there is no need to flip the brisket continually. The more you open the smoker, the more the temperature will fluctuate. That could extend the cooking time tremendously.

Barbecue season is here, and homeowners everywhere are getting their grills ready for a great backyard barbecue. If it's your turn to host the party, the pressure to impress your guests might be already getting to you.

What should you include in your menu? How many people should you invite? Will your budget cover all the costs? These are some of the questions that may be going through your mind.

Don't worry. We've all been there.

The mistake most hosts make is complicating their menu and biting off more than they can chew in terms of planning. Doing so will only make your barbecue party stressful for you and leave no room for fun -- and we can't have that!

So fear not -- we have all the information you need to plan a stress-free, fun-filled backyard barbecue.

If you've never hosted a backyard barbecue before, you might feel like a fish out of water. Especially if you're trying to figure out what you need to make the party a success.

But the trick is not to over-think it.

The first step is determining everything you need for the party. Once this is sorted, you'll feel more confident and ready to execute.

So without further ado, let's find out some of the BBQ essentials you need to host the most memorable barbecue party in your neighborhood.

The perfect backyard barbecue

Meat is the star of any backyard barbecue party. Therefore, if you're aiming for perfection, you need to invest in the right BBQ. You have two choices: gas and charcoal.

Your choice will depend on the number of people you're planning to host and your preferred flavors.

A gas BBQ grill is more convenient because it's easy to light, use, and clean and gets to the optimum cooking temperature faster compared to a charcoal grill. However, charcoal BBQ grills are cheaper and add a unique smoky flavor to your meat.

Size-wise, consider the amount of space you have and how many people you'll be cooking for.

If you can't seem to make up your mind, a gas/charcoal grill combo would also come in handy for this and future BBQ parties.

Don't forget the fuel when buying the grill!

Utensils and accessories

To do a good job, you'll also need the right tools. Go for long-handled utensils, because these will help keep your hands away from the hot parts of the grill. Some examples of kitchen tools you'll need include tongs, spatula, knife, and carving fork.

You'll also need an apron, marinade brush, meat thermometer, and chopping boards.

Ice

Don't forget the ice. It's one of the essential items you shouldn't miss in a backyard barbecue. And no, don't postpone it for later. You might forget to get it, and you don't want to be the host that keeps sending guests on an ice run. So, stock up in advance!

Decor and lighting

The other thing you should add to your checklist is decor and lighting. Lights set the mood of the party once the sun sets. So, make sure you have enough festive lights.

Your decor will depend on your preferences and the BBQ theme you are going for if you have one. If you don't have an idea, go for simple decorations that make the area stand out without looking like you're trying too hard.

Drinks and food

A backyard barbecue is not complete without an assortment of drinks and food. You need to figure out what you'll serve and then create a shopping list of everything you'll need.

Some ideas that work for most BBQ parties include chicken, burgers, sausages, sweet corn, kebabs, ribs, salad, peppers, drinks, wine, and beer.

For desserts, you can include ice cream, cake, or fruit salad.

Drink dispenser

Another must-have item on your checklist is a drink dispenser. Topping up everyone's drink when they've finished can be quite a hassle. It may take a lot of time, depending on the number of guests, and you may not enjoy the party.

Having a few dispensers at your disposal will make things easier. In this way, everyone will get to serve their drinks, and all you'll have to do is to refill the containers.

Tiki torches

Tiki torches will also be a great addition to your backyard BBQ. They'll not only provide additional lighting but also keep mosquitoes at bay -- your guests will truly appreciate a buzz and bite-free night.

It's not enough to have your checklist ready. You also need to know how to make the party memorable for all your guests.

If you have a neighbor or friend who has set the backyard barbecue bar extremely high, it can seem like a daunting task. But it doesn't have to be. You can add your unique touch to the party and make it unforgettable. These tips can help.

1. Less is more

It's easy to go overboard when you're trying to impress your friends and relatives. But don't let the pressure get to you. Instead of thinking of all the classy meals you can include in your menu, try working around your main dish and add your top dishes that people rave about.

You should also go for simple decorations that make your space stand out effortlessly. For a backyard barbecue, balloons, bright table cloths, and string lights should do the trick.

2. Understand your guests

Another thing that will go a long way in helping you plan the best BBQ is understanding your guests. What do they like to eat? Will there be children? Anyone with diet restrictions?

The answer to these questions will help you provide exactly what everyone needs. Don't complicate things by trying to create an impressive menu. An uncomplicated menu is precisely what a group of people of different ages need.

3. Potluck is always a good way to go

if you want to cut back on costs and add some elements of surprise to your menu, it may be a good idea to ask your guests to bring desserts or appetizers of their choice.

With this approach, you'll give your guests a chance to taste each other's favorite dishes, which will undoubtedly be a great treat for their taste buds.

4. Stay on budget

It's also essential to stick to your budget when planning a backyard barbecue. One way to do this is to utilize things you already have, like plates and cups.

Doing this will allow you to save lots of money you would have otherwise spent on paper plates and paper cups. And the best part? You get to safeguard the environment too.

5. Plan, plan, plan

Don't wait until the last minute to start your preparations. Create a to-do list and start checking off tasks as soon as you can. Send out the invites. Determine when you'll run errands. Also, don't be shy about seeking assistance from a friend or two in advance to avoid last minute rush.

6. It's all about the meat

As we mentioned earlier, meat is the star at any barbecue. Therefore, you can't afford to mess it up. Get all the meat you need and keep it refrigerated in advance. Before the barbecue party, make sure the meat is marinated well before the event to avoid any delays.

Also, make sure you prep your grill by cleaning it and placing it in an easily accessible area before the big day.

7. Set up

Don't wait until the day of the backyard barbecue to set up everything. Do it a day or two before to ensure you have everything you need. Make sure you have enough chairs, tables, lighting, and everything else you need to ensure everyone's comfortable.

Early set up will give you some time to run to the store in case there's a shortage of something.

8. Prioritize safety

It's also crucial to prioritize safety, especially if you plan to have kids at the barbecue.

For instance, if you have a pool, make sure you hire a lifeguard for the day to watch out for the kids and set some pool rules to ensure everyone stays safe.

9. Entertainment is key

Although meat and food are the first things you should be concerned about when planning a backyard barbecue, you also need to think about entertainment. What will your guests do once they are done eating? How will you keep the kids engaged to prevent them from messing up everything?

Consider including games like Charades, Pictionary, Never Have I Ever, and other games that make everyone participate and get to know each other better.

For the kids, consider hiring a teen to watch them as the adults relax.

10. Don't forget to have fun

Don't stress too much about how your guests perceive your party that you forget to have fun. Take a break from running up and down and join in on the fun. A good host takes time to mingle with the quests and participate in the activities. If you end up having lots of fun, chances are your guests are having a great time too.

As you can see, little things can go a long way in making your backyard barbecue memorable. So stop overthinking it and use the tips we've shared to plan a BBQ no one will forget any time soon.

What are some of the things you do to make your BBQ memorable that we haven't included in this list? We'd love to hear from you. Please share your thoughts and views in the comments section below.

​Featured image via ​Pexels

Camping can be a lot of work, but cooking while you’re in the great outdoors doesn’t have to be. At least, not if you have a propane camping grill. I’ve been on a lot of camping trips. It’s one of the cheapest choices when you’re looking for a budget-friendly adventure. After countless trips, I know just how difficult it is to plan a real meal while you’re on the go. The choices normally come down to eating out, if that’s even an option, or rigging up a way to cook over a fire.

If you choose the latter, you will also need to bring firewood or buy some at the campground. Plus, you’re going to need to light the fire somehow, so you need to pack additional tools for that. Overall, it isn’t exactly a task that new campers look forward to. All around, it’s more trouble than it’s worth if you’re only setting up camp for the night until you continue the journey the next day. A propane camping grill is a perfect solution for cooking on the go or in the great outdoors.

And a propane grill is perfect for everything from camping to tailgating to picnics in the park. Even if you don’t plan many camping trips, you will have plenty of uses for a propane camping grill. No matter where your adventure takes you, cooking dinner on the road is going to be easier than ever before.