Electric Smoker Chicken Breast: Healthy And Full Of Flavor

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

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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

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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

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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

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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

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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

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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:

• 6 chicken breasts, boneless and skinless
• 12 thin strips of bacon
• 3 chunks of your favorite hardwood
• 4 cups water
• 1/4 cup each of kosher salt and brown sugar
• 4 crushed garlic cloves
• 1 teaspoon peppercorns

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

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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!

How To Smoke A Brisket In An Electric Smoker: A Hands-Free Recipe!

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.

The Perks Of An Electric Smoker

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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.

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What you should know about using an electric smoker

As we mentioned before, an electric smoker is incredibly straightforward and easy to use. Most models include an on/off switch or pushbutton start.

They also include temperature controls that range from 100 to 275 degrees, although the range will depend on the model. It might not seem like a wide range in comparison to an oven, but that’s the point. It’s the ideal way to learn how to smoke a brisket in an electric smoker at a low temperature.

When smoking any meat, low and slow is the way to go. It will give you a perfectly tender and juicy meat that is to die for.

Additionally, the walls are insulated, which will maximize temperature retention. They include a side wood chip loader, removable drip tray, and adjustable dampers. All of those features will enable you to achieve a marvelous flavor.

To tell the truth, there isn’t much to the whole process. That’s the beauty behind learning how to smoke a brisket in an electric smoker.

How to Smoke a Brisket in an Electric Smoker like a Pro

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.

Picking and prepping your brisket

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.

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Tips for flavoring your brisket

The truth is, brisket is one of the most flavorful parts of a cow. It contains plenty of fat that will provide a delicious natural flavor. Plus, cows don’t have a gamey taste, so you won’t need to add much seasoning or brine the meat.

There are a lot of people who recommend injecting your meat with beef stock, bouillon, MSG, or seasonings. However, there’s no need for any of that.

Simple seasonings on the exterior of the meat are more than enough because the meat is already rich and delicious. Coarse ground salt, pepper, and finely ground garlic powder are the most common choices.

Although if you’re interested in adding a little boost to the flavor, the right wood chips are a fabulous addition. Most experienced smokers recommend oak if you are just learning how to smoke a brisket in an electric smoker.

Texas Style Brisket Recipe

Texas style brisket is a wonderful recipe if you are learning how to smoke a brisket in an electric smoker. But strap in because it’s going to take you a whopping 15-hours in total to cook this fantastic brisket.

It might seem high maintenance when you are just learning how to smoke a brisket in an electric smoker. However, it’s going to be well worth the wait. You merely need to plan your day correctly. But you’ll have plenty of time waiting around and you can use that time to accomplish lots of other things while you wait.

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Ingredients and equipment

• An electric smoker
• Butcher paper
• Oak wood chips
• 12 to 14 pound whole packer brisket (plan for 1/2-pound per person and adjust the cooking time)
• 2 Tablespoons coarse Kosher salt
• 2 Tablespoons coarse ground black pepper
• 2 Tablespoons garlic powder

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.

Smoking A Brisket Has Never Been So Tasty

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.

Image via Pixabay

Also, remember that you can get creative. That could include experimenting with different flavors by using wood chips, seasonings, or sauces.

Although, you’d be surprised how many “purists” smoke the bare meat and roll their eyes at any other method.

However, we aren’t those people. Instead, we want to give you a delicious basic recipe while you learn to ropes. We would also love to hear any tips you have for learning how to smoke a brisket in an electric smoker in the comments!

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The Masterbuilt 40 Electric Smoker: It’s High Tech Slow Cooking

There are over six different types of smokers that we recognize on the market, and no, we are not talking about tobacco smokers or vapers. We are referring to smokers that create flavor-filled, tasty barbecue! With so many models to choose from, the Masterbuilt 40 Electric Smoker pushed it’s a way to the top of the ranks.

You can purchase a wood smoker, charcoal smoker, gas smoker, and even a pellet smoker. And you may wonder why reviewers are saying that this electric smoker is the best. Maybe it is, perhaps it isn’t.

But what is a Masterbuilt 40 Electric Smoker?

What Is the Masterbuilt 40 Electric Smoker?

There are many things to consider when purchasing a smoker, including how it cooks the food, the cost, and even the fuel type. Electric smokers are more comfortable to use, and some models have high tech controls that allow you to monitor the food until it’s ready quickly.

But some electric smokers are notorious for losing flavor. So how does the Masterbuilt 40 Electric Smoker break that stigma?

Masterbuilt began to craft products in 1973, and since then, they’ve wanted to provide an excellent experience for customers to create awesome barbecue.

With their Masterbuilt 40 Electric Smoker, they brought something fun to try for tech-savvy, barbecue lovers. The electric smoker cut down on operational time but kept the quality of cooking in a new way for consumers to smoke their dishes.

Design

Like any other appliance, users connect the Masterbuilt 40 Electric Smoker into a power source with the plug and turn on the ignition. Then, the cook fills the aluminum plate under the grill grates with water and their herbs of choice. Semi-deep aluminum trays hold the flavor and moisture that will integrate with the food.

With any product, there are possibilities for improvements; and the electric smoker has one essential addition. The wood chip loader is usually a cylinder-shaped pullout near the bottom of the unit. With the wood chip loader, users can fill up on flavored wood chips that will add an extra touch.

Lastly, the residue tray holds importance, and some cooks will line this with aluminum foil for better usage. This tray also helps enhance the flavoring atmosphere of the box. The more you utilize good residue, the more your food rests in that goodness.

What’s inside

In the Masterbuilt 40 Electric Smoker, there are several grates to load on the pieces of food. Over time, the coated morsels will begin to smoke when the grill closes and the lock secures. Once everything is in place, the food is left alone, and users don’t need to mess with it.

For each unit, the temperature ranges from 100 degrees to 275 degrees Fahrenheit. The built-in vents adjust temperatures while cooking, so consumers aren’t entirely hands-on during cook time. Think of it as the more substantial, smokier, similar version of the crock pot; both machines cook food on their own.

Nonetheless, make sure the food inside is in the proper position before you close the door. You can control how much air comes out of the smoker, and some recipes call for more or less smoke. The smoker has a gauge, so set it and ensure no food comes out poorly done.

Top Designs and What Separates Them

While the Masterbuilt 40 Electric Smoker has a notable reputation, there are a few models from which to choose. Each model may serve a purpose that best suits a specific need. These models are both 40-inches and highly rated.

Currently, the Masterbuilt 20070512 is unavailable for purchase. According to Masterbuilt, the model eventually discontinued due to uneven heating problems. The other Masterbuilt 40 Electric Smokers display no immediate issues and are excellent quality overall.

For the other models, there are things to pay attention to concerning the different styles and features. Each one caters to cooking preferences and must-have features, and people who love their smoked barbecue distinguish which fits them best.

Masterbuilt 40-Inch Digital Electric Smoker with Window & Remote

If you are looking for a smoker that covers your general needs, this Masterbuilt 40 Electric Smoker gets the job done. The Masterbuilt 40-Inch Digital Electric Smoker with Window & Remote is a great size for house parties and large families. This smoker has simple requirements and essentially one task: to fill the wood tray.

Specs and features

On the exterior of the model, this Masterbuilt Digital Electric has a handle and secured wheels for mobility. On the front, the stainless steel door frames a large window. Who doesn’t want to look at their food while it’s cooking?

Inside this smoker, it has 975 square inches of cooking space and 4 chrome-coated removable racks. You can take out the water pan or drip pan to prep before cooking. While cooking, the Masterbuilt’s patented wood chip loading system allows users to continue adding chips without disrupting the process and opening the door.

Of course, the top air damper creates a controlled environment for the smoke while cooking too. However, the remote frequency controller wins people over with the ability to set temperature and time, switch the interior light on and off, and even switch the power of the smoker itself; all from 100 feet away. When all is said and done, the greasy pan mounted in the rear makes the aftermath of cooking easy to clean.

Reviews

The team at Masterbuilt surely felt proud to lead the charge and develop a patented remote control electric smoker. With this convenience, people could pay attention to other activities and conversations instead of continually monitoring the time for their food. Also, the uncomplicated process makes it easy for anyone to start barbecuing.

However, some found frustration using their Masterbuilt 40 electric smoker after some time. One found that the internal thermostat connection fried off after three years of usage. Despite frequent upkeep and care, some customers had unfortunate outcomes after using their Masterbuilt electric smoker.

Despite the critical reviews, 64 percent of customers rated the Masterbuilt Digital Electric Smoker with Window & Remote 5.0 out of 5.0 stars. The smoker has an overall Amazon rating of 4.0 out of 5.0 stars.

Many reports include photos of the mouth-watering barbecue creations that their smokers produced. Overall, the majority of cooks found this Masterbuilt 40 electric smoker accurate in temperature and easy to operate.

Masterbuilt 40-Inch Bluetooth Smart Digital Electric Smoker

An electric smoker that connects to a smart device seems super futuristic and out of our reach. Nonetheless, the Masterbuilt 40-Inch Bluetooth Smart Digital Electric Smoker makes it a reality and grabs our attention. This model confidently comes with the bells, whistles, and extra pizazz for people who want to go all out.

Specs and features

This high tech, smart Masterbuilt also includes a built-in meat thermometer and consistent cooking up to 275 degrees Fahrenheit. The exterior looks are similar to the other electric smoker model, which consists of the large stainless steel door and window. The built-in wheels and handles make moving the Masterbuilt 40 electric smoker less complicated.

On the inside, the same 4 chrome-coated racks are sitting and ready for up to 100 pounds of deliciousness. The Bluetooth Smart Digital Electric Smoker still includes the remote that controls the power, temperature, time, light, and monitors.

The flashy and impressive Bluetooth technology seems to impress and bring the wow factor. When in range, a smartphone or tablet can control your electric smoker. The role of hosting and barbecuing definitely seems less complicated with this Masterbuilt 40 electric smoker model.

Reviews

Some consumers might find relief with Bluetooth capabilities, but some might discover usage more complicated. Sometimes, connectivity and range do not work the same for everyone, and these features face a variety of differing factors. Regardless, this electric smoker has a pretty consistent rating.

Reviewers who gave this item a low rating predominantly critiqued the construction of the overall machine. The common thread dealt with a faulty smoker, dysfunctioning application for the smart device, or ambiguous instructions. Many customers gave feedback for tweaks that could improve the product.

The smoker has an Amazon rating of 3.9 out of 5.0 stars.

About 50 percent gave the Masterbuilt 40-Inch Bluetooth Smart Digital Electric Smoker 5.0 out of 5.0 stars, and 1 customer could not see how one could do any better than this smoker. Many of these buyers feel that the smoker does everything it says that it does. These happy barbecuers think that their cooking process became more accessible than ever.

Pricing Overall for the Masterbuilt 40 Electric Smoker

For new barbecues and smokers, getting into the cooking game will cost you around $355 to $445, not including shipping and tax. Many home improvement and general stores sell the Masterbuilt 40 Electric Smoker including Home Depot, Lowe’s, Walmart, and Sam’s Club. However, you can order online and get it directly from Amazon or Masterbuilt’s website itself.

Does the Masterbuilt 40 Electric Smoker Cook the Competition?

Electric smokers provide a relaxed approach for people who want tasty food with minimal effort. Electric smokers are great for beginner barbecuers too. There are simple steps in setting the right temperature and upkeep for each product.

However, there are different factors for each product that help us gauge how each electric smoker measures up. Since users don’t worry about fuel with these smokers, there are other things to consider when browsing through the market.

How we reviewed these electric smokers

When shopping for the right electric smoker, we considered the price, features, and quality of each product. These three options provide smokers that are comparable in size, usage, and controls.

Masterbuilt 30-Inch Digital Electric Smoker

This electric smoker is related to the initial two smokers and offers some significant elements. The Masterbuilt 30-Inch Digital Electric Smoker offers a smaller version of the other models. If you are looking for a no-fuss electric smoker, this option may fit your needs well.

Like the other Masterbuilt electric smokers, this option also includes power controls, temperature controls, and time controls. However, there’s a digital panel that houses these features. The integrated thermostat temperature control system carries over to this smoker too.

Overall, this model carries the same pan and wood chip accessories that the other units contain. If you do not want fancy additions and a simple aesthetic, this smoker wins 4.0 out of 5.0 stars for users on Amazon. Customers can purchase this Masterbuilt from $95 to $190, before taxes and shipping.

6-Rack Bradley Digital Smoker

With four to six racks, this electric smoker can hold more goodies inside. The 6-Rack Bradley Digital Smoker includes many of the same digital technology on a bit more significant scale, size-wise. The temperature, time, and smoke have easy-to-use controls.

Looking inside the 6-Rack Bradley Digital Smoker, polished stainless steel with four to six removable racks sit nice and ready for smoking. The ash catcher makes cleanup fast and straightforward. For the outside, a powder epoxy steel covers the body of the unit.

Comparably, users have gotten temperatures up to 350 degrees Fahrenheit. Although, certain temperatures go well with certain foods. The Bradley Digital Smoker is available for $360 to $600, and customers rate this smoker 3.5 out of 5.0 stars on Amazon.

Smoke Hollow ES230B Digital Electric Smoker

This simple, black box still packs a punch of flavor for smoking food. The Smoke Hollow ES230B Digital Electric Smoker provides a 30 to a 36-inch electric smoker. Shoppers can purchase this in black or stainless steel, and they offer a digital version of their electric smoker as well.

For the specifications of this choice, you’ll also find a digital panel that controls the power, temperature, and time. This 800-watt heating element gives even, consistent smoking with an adjustable air damper to control smoke. This option also provides the same pan accessories and removable water bowl for moisture and flavor.

The Smoke Hollow ES230B provides one of the more cost-efficient options, but it doesn’t sacrifice on quality. Customers still get bang for their buck with this electric smoker, and they rate it 4.0 out of 5.0 stars on Amazon. It’s available for purchase from $90 to $230, depending on the chosen model.

Masterbuilt 40 Electric Smoker Pros and Cons

Throughout this Masterbuilt 40 Electric Smoker review, there are details and reports of what consumers feel. Here are the highlights:

Pros

• Convenient wood chip loading system
• Digital time and temperature controls
• Removable racks, water pan, drip pan, and grease pan for easy cleaning.
• Handle and wheels provide mobility
• Window and internal light to display items cooking
• Integrated thermostat for temperature control
• Smoke control with the top air damper
• Good reviews for first-time users

Cons

• Some reviews reported poor construction quality
• The range of the remote control and Bluetooth capabilities are limited

Masterbuilt 40 Electric Smoker: Our Hot Take

With the technology available to us, smoking our foods with ease is right at our fingertips. We have a variety of different options to choose from depending on what we need for our gatherings and table settings. With the Masterbuilt 40 Electric Smoker, there are options for every person’s barbecuing style.

If people want something more advanced, then they may find excitement in using the remote and Bluetooth features. Regardless, foodies will find good endings after cooking with the Masterbuilt 40 Electric Smoker. This electric smoker changes how we do flavorful dishes.

Could you use this smoker to create your favorite barbecue dish? Tell us about your latest cookout in the comments!

The Carnivore’s Ultimate Guide to Smoking Meats for Delicious Eats

There is something instinctually about humans and the smell of smoking meat.

That’s right, you know exactly what I’m talking about.

I’m drooling, just thinking about it.

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Maybe it harkens back to our human ancestors, as the smell let them know that cooked food that would sustain them was near.

Or, maybe it’s just the fact that smoked meat just tastes really, really good.

Personally, I think it’s both.

Whether you just want to make something delicious at home or want to try tapping into your primal instincts, smoking meat is a great way to go about it.

Smoking Meat for Tasty Treats

Since time immemorial, humanity has been smoking meat for two reasons:

• Smoking meat makes it last longer.
• Smoking makes it taste delicious!

Though refrigeration made smoking less necessary as a food preservation technique, smoked foods are ingrained in the culinary DNA of many cultures.

Smoked meats from around the world

North American Indians: Jerky and pemmicanEastern Europe: Smoked fishChina: Sichuan style smoked meatsSoutheastern United States: Whole smoked hogTexas: Smoked beef brisket

Source: Mountain America Jerky

History of Smoking Meat

No one can be entirely sure how or when humanity began smoking meats.

But it’s a good bet that our cave-dwelling, cooked-meat eating caveman ancestors laid the groundwork to do so!

Here are some examples:

BACON

Bacon is undoubtedly one of the kings of smoked meat.

It is salty, smokey, and the perfect accompaniment to fried eggs.

Mmmmmmm….

In the United States, bacon starts as a nice, fatty side of pork belly, cured and smoked to perfection.

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Image: CC by 2.0 by Abdallah Maqboul , via Pexels

HAM

A smoked country ham is a dinner centerpiece for many families around the holidays.

The ham refers both to the cut and the meat product.

The ham cut comes from the rear leg of the pig.

CC by 2.0, by Pixabay, via Pexels

 Smoked fish

Smoked fish has a long, proud history in the United States from both native and immigrant settlers.

 In fact:

The indigenous peoples of the Pacific Northwest have a long-standing tradition with smoking salmon to preserve it for later consumption.

Watch the video below for more information:

Diaspora Ashkenazi Jews brought their knowlege of smoking fish from Eastern Europe. Today, smoked fish is still a staple in any good Jewish appetizing shop.

CC by 2.0 by Abdallah Maqboul , via Pexels

CHOOSE YOUR METHOD

Logic dictates that where there’s smoke, there’s fire.

So what?

Well, where’s there’s fire, there’s heat.

Of course, when you’re smoking meats, it’s not always that simple.

 Cold smoke

Cold smoking flavors and preserves meat for later consumption. Cold smoked meats can be kept for months at room temperature.

So how does it work?

For cold smoking, the meat is always cured with salt and sodium nitrate.

This process smokes meat for a few hours, and up to a few days, at a relatively low temperature.

The smoke is produced in a separate firebox. The smoke is then pumped into an unheated antechamber where the meat is.

 Hot smoking

Hot smoking is a cooking technique. It uses heat and smoke to make food that is ready to eat.

Most hot smoked foods are treated with brine, marinade, or dry rub. These treatments flavor and keep the meat moist during the cooking process.

 Safety risks

Here’s what you should know:

While cold smoking can produce some seriously delicious meat, if you’re a newbie, listen up.

I have some bad news for you.

Cold smoking is pretty dangerous to do at home.

Modern food production techniques mean that there are lots of pathogens present in meat and other products.

To counteract this, the FDA has a lot of guidelines to help keep food safe.

One of these guidelines is cooking temperatures.

FDA Minimum Internal Temperatures for Meats

• Seafood – 145-degrees F
• Red Meat / Pork – 145-degrees F
• Ground Meat – 160-degrees F
• Ground Poultry – 165-degrees F
• Poultry – 165-degrees F

Cold smoking holds the meat at around 90-degrees Fahrenheit. This is far lower than the recommended 145-degree Fahrenheit recommendations.

So, what should you do?

While can make safe cold-smoked meat at home, it requires precise temperature control and a thorough understanding of the curing process.

In contrast, hot smoking produces temperatures between 145-degrees and 300-degrees Fahrenheit.

That is well above the FDA danger zone.

Our recommendation:

Stick with hot smoking when smoking meats at home.

Botulism

Let me tell you a little bit about Clostridium botulinum.

It makes you sick with a disease known as botulism.

That’s not all:

A common source of botulism is improperly prepared and stored processed food.

Still not convinced?

This bacteria produces some of the most lethal substances known to humanity. These toxins block nerve function.

Symptoms of botulism

• Difficulty swallowing
• Dry mouth
• Trouble breathing
• Paralysis

A botulism infection can lead to death.

Furthermore, you can’t always tell when food is tainted.

In fact: some botulinum tainted food will not taste or smell off at all!

Bottom line: 

Leave cold smoking meat to the experts.

CHOOSE YOUR PROTEIN

So you might be wondering to yourself: what can I smoke?

Well, I’ve got some answers for you!

In short:

If you can cook it, you can smoke it.

Choosing your protein to smoke is less about rules and more about guidelines.

Follow these guidelines, and you will be well on your way to some delicious smoked meals.

What cut to smoke?

This is important to remember:

Smoking is a method well suited mostly for the cheaper, tougher cuts of meat.

Why?

Smoking meat is typically a long, slow cooking process. To take advantage of this, you need cuts of meat that have a lot of connective tissue and fat.

When cooked for a short amount of time, connective tissue gets tough and chewy.

But when cooked long and slow, the collagen in the tissue breaks down. This makes for a tender, juicy piece of smoked meat when done.

Here are some examples of great cuts to try:

PORK

• Pork shoulder (Boston butt)
• Pork ribs
• Pork belly
• Sausages

BEEF

• Beef brisket
• Beef ribs
• Oxtails

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POULTRY

• Whole poultry (duck, chicken, turkey)
• Chicken wings

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FISH

• SALMON
• TROUT

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Are there meats that you shouldn’t smoke?

Super-lean cuts, like pork tenderloin, are typically ill-suited for smoking. The long, slow cooking process will yield a tough, dry, rubbery piece of meat.

Beyond just smoking meat

While smoking meats is the most popular item to smoke, you don’t have to limit yourself to just animal protein.

Yes, you can smoke more than just meat!

Try smoking some vegetarian-friendly foods! Try throwing some of your favorite vegetables and alternative proteins in the smoker. (Yum, smoked tofu!)

Feeling more adventurous? Smoke is a great flavoring, but not everything will smoke well.

To get around this, try smoking some condiments!

Smoked salt to bring just a touch of smokey goodness to your dishes.

Love hot sauce?

Try smoking Sriracha for the ultimate in smokey, spicy goodness.

But wait, there’s more!

If you want to get super adventurous, here’s something to try:Smoked. Ice. Cream.

(Oh yes, it’s a thing.)

You know what else is a thing?

Smoked chocolate chips.

Want some vegan smoked ham?

Here’s something that’s sure to blow your mind.

Share the joy of delicious smoked ham with your vegan friends and family with a smoked watermelon ham!

Wait, what?

In 2018, Ducks Eatery in New York City turned took a watermelon, brined it, and smoked it.

The result?

A smokey, fully vegetarian “ham” like dish that tastes unlike anything you have ever tried before.

Check out the video below:

Let’s face it:

When it comes to a truly unique smoked “meat,” this is as unique as they come!

The Smoke Train

to Flavor City

Smoking brings plenty of flavor to the party, but it’s by no means the only flavor to think about when you are smoking meats.

 Brining

Brining is a process that uses salt to enhance the flavor, texture, and moisture content in food.

Wet brines dissolve the salt in water before the meat is placed in it to soak for some time.

Dry brines are mixtures of salt, and other flavorings, which is then rubbed directly onto the meat. The meat is then allowed to sit for a period of time before cooking.

So what kind of ingredients can you find in a brine?

The main ingredient you will find in every brine recipe is salt.

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In fact, in some recipes, salt may be the ONLY ingredient.

But really, you can add anything to a brine.

Smoked salmon and pork recipes may include a sweetener like brown sugar or honey to help balance the flavors.

Peppercorns, bay leaf, garlic, and onion are great additions to any brine.

 Marinades

Like a wet brine, a marinade is a flavorful liquid that you soak the meat in to impart flavor and moisture. Some marinades may also help to tenderize the meat.

Is there anything you shouldn’t put in a marinade?

Pretty much any flavor combination you can imagine, you can put in a marinade for smoking meat.

For a fantastic Korean-inspired beef rib, try a soy-based marinade with some sesame oil, garlic, green onion, ginger, and sugar.

Want to go to the Mediterranean? Experiment with a marinade of lemon juice, olive oil, and herbs. You just can’t go wrong with this one!

Image: CC0, by MikeGoad, via Pixabay

 Dry Rubs

Like other flavoring methods, a dry rub imparts flavor. Like a dry brine, a dry rub often includes salt but can also contain other ingredients.

The main difference with a dry rub is that most, if not all, the ingredients are dry.

Image: CC0, by Pixabay via Pexels

The most basic of dry rub recipes can be just salt and pepper. Another basic dry rub is salt, pepper, paprika, garlic powder, and onion powder.

But don’t be afraid to expand on this!

For a Mexican-inspired dry rub for your ribs, try salt, powdered ancho chili, garlic powder, onion powder, and oregano.

Want to take a trip around the world with your smoker? This recipe from Bobby Flay that uses salt, turmeric, cardamom, fennel, and other common curry spices to create an out of this world smoked chicken thigh!

Choose Your Wood

The wood you use to smoke over is going to have a fundamental effect on the flavor of your food.

Remember:

Not all wood is suitable for smoking.

And more importantly:

Not all smoking wood is suitable for all foods.

Knowing what look for as well as what kinds of woods to use is essential for creating the flavor you want.

What to look for

Wood for smoking meats generally comes in a few forms:

 Logs

Logs are generally large; think about the size you would use in a fireplace. These are good for large smokers that need to burn for a long time.

Image: CC 2.0, by LUM3N, via Pixabay

 Chunks

Chunks are smaller pieces of wood, around the size of a fist. These can last for hours in a smoker.

Image: CC SA 4.0, by EricKilby, via Flickr

 Chips

Chips are smaller scraps of wood. They ignite easily but may burn out quickly.

Image: CC by 2.0, by internalizer, via Pixabay

They are easy to find at your average big box store as well as specialty barbeque stores. These are good for smaller smokers or quick smoking jobs.

Popular woods for smoking meats

Woods for smoking can be broken down into three main categories:

• Mild
• Medium
• Strong

Fruit woods are very popular to smoke with. These woods are on the mild side with sweet smoke and tend to pair well with more delicate, white meat proteins.

Medium flavored woods like hickory, maple, pecan, and oak produce a good smoke that pairs well with just about any meat.

Strong woodslike mesquite impart a lot of flavors but need to be used carefully.

Woods & Flavor Profiles

Wood

Flavor Profile

Use With

Alder 

Sweet, light

Fish (Salmon)

Apple 

Sweet, mild

Chicken, pork

Cherry 

Sweet, mild

Pork, beef

Hickory 

Strong, sweet

Ribs, bacon

Pecan 

Very sweet, nutty 

Roasts, ribs

Walnut 

Strong, nutty

Red meat, game meat

Mesquite 

Strong, unique

Red meats

Woods you should never use

Not all woods are created equal when it comes to smoking meats.

In fact:

There are some woods that you should ALWAYS stay away from when smoking meats!

Chemically treated wood and scraps

Manufacturers often chemically treat woods to make them last longer in construction or furniture.

These chemicals are toxic! You don’t want them ANYWHERE near your food!

Likewise, don’t use lumber scraps, either.

While these may be dirt cheap, you have no way of knowing what kind of wood they are from. Never use these for smoking meats!

Softwoods

Softwoods like cedar and pine contain a lot of sap. When ignited, this creates a harsh, sooty smoke that tastes bad. What’s worse? It can also be harmful!

While you can cook on cedar planks, smoking with cedar is a no go.

Choose Your Smoker

The great thing about smoking meats at home is that you have a lot of different options when it comes to equipment.

There’s a good chance that you have meat smoking equipment right now, even if you do not have a back yard.

Before you smoke

Whatever you choose to use, you do need some equipment on hand for safety: for you and your food!

Thermometer

By far the most challenging thing to do when smoking food is to control the temperature.

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No matter what meat smoking method you decide to go with, you need to accurately control your temperature.

Here’s the most important takeaway:

Buy a good thermometer.

Digital, instant-read probe thermometers like the ThermoPop are what you are looking for. You want something easy to read that takes temperature fast and continuously.

Heat protection

To produce smoke, you need fire.

And whenever working with fire, you need to stay safe.

Always use fire-resistant gloves when dealing with your smoke set up.

Have a fire extinguisher near by just in case anything catches fire that shouldn’t.

Smoke abatement

The smoke that will eventually make your food taste incredible is still an irritant to your lungs.

Always be sure to smoke your foods in a well-ventilated area. Smoking meat outside is always recommended.

If you must smoke indoors on the stove, be sure to use your cooking vents and to open windows, as necessary.

Charcoal kettle

A mainstay of suburban backyards all across America, the charcoal kettle grill makes a great home smoker.

Image: CC by 2.0, by Lukas, via Pexels

To use a charcoal kettle grill for smoking, all you need to do is change how you build and maintain your heat.

When grilling with a charcoal kettle grill, you usually want to build your fire to be nice and hot.

But when you’re smoking with it, you want to build a slow burning, low fire and use wood chips or chunks for smoke.

There are many ways to do this.

If you don’t want to buy anything fancy, use a disposable pan for water in your kettle to help keep the heat low, and then lay wood chips on top of your coals.

Watch the video below:

But if you want to try some fancy smoking equipment, you can do that, too!

This video from White Thunder BBQ shows seven different methods to help you cook super low and slow on your kettle grill.

Gas grill

For would-be backyard cooks that do not want to (or cannot) use charcoal, gas grills are a popular alternative.

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When it comes to smoking on a gas grill, it can be a little bit trickier than on a charcoal grill, but it is possible.

You can smoke meats on a gas grill without special equipment.

As Alaskagranny on YouTube points out, it’s all a matter of temperature control and knowing your grill.

If you love smoking meats, you can also invest in gas grills that have dedicated burners and equipment specifically for smoking.

Electric smoker

If you love smoking meats at home, you may want to invest in an electric smoker!

Unlike charcoal and gas grills, which are more versatile, an electric smoker is purpose-built to be a great smoker.

Most electric smokers include lots of surface area for your meat to cook and sturdy construction to keep the smoke close to your meat.

But wait, that’s not all!

Temperature control is also a lot easier with electric smokers as most have a thermostat built right in.

Overall, electric smokers take less work to set up and monitor than charcoal or gas grills.

If you love your smoked meats, an electric smoker is a worthwhile investment.

DIY smokers

If you want to smoke meat but don’t want to invest in huge smoking equipment, you still have options!

Just DIY your smokers with these simple hacks.

Ready?

Let’s get to it!

Wok

You know that wok you have laying around in the cupboard?

Put it to use by turning it into a DIY indoor smoker!

Check out the following video:

Be advised: you won’t be smoking large pieces of meat.

However, fish fillets, smaller poultry, and smaller racks of ribs will do great smoking on a wok!

(Just be sure to turn on your indoor vents!)

Cardboard box

How’s that saying go?

“Necessity is the mother of invention.”

Also:

“Where there’s a will there’s a way.”

When you want to smoke meat, and all you have is a cardboard box, you can believe you can find a way!

Image: CC by 2.0, ​brucemars, via Pexels

Yes, you can make a meat smoker out of a simple cardboard box!

This is the ultimate, low-cost way to try out smoking without a substantial financial commitment.

Watch:

Recipes to Try

Now that you’re armed and ready to get smoking, here are some recipes that are sure to whet your appetite!

Cherry-smoked duck

Ingredients

• 5 to 6-pound duck (giblets removed)
• 1 tablespoon sugar
• 2 teaspoons salt (kosher or sea)
• 1 teaspoon each ground cinnamon and ground cumin
• 2 teaspoons black pepper
• 1 3-inch cinnamon stick
• Olive oil
• Small shallot (halved)
• Cherry wood (chunks or chips), for smoking

Preparation

• 1To prepare the duck, dry it thoroughly.
• 2Trim any excess fat as well as the neck skin.
• 3Prick the skin with a fork, taking care not to prick the meat beneath.
• 4If you have the time, let the duck air dry for 24 hours on a wire rack in your refrigerator. This dries out the skin for crisp skin later!
• 5Mix your sugar, salt, ground spices, and pepper.
• 6Season the cavity with some of the spice rub before stuffing with the shallot and cinnamon stick.
• 7Rub the remaining spice mixture all over the duck.
• 8Rub the duck down with some olive oil and place on a rack in your smoker.
• 9Place a pan under the duck to catch the fat drippings.
• 10Smoke in your smoker, aiming for a temperature of 250-degrees Fahrenheit.
• 11Smoke until the duck reaches an internal temperature of 145-degrees Fahrenheit, about two to 2.5 hours.
• 12Raise the temperature of the smoker to 350-degrees Fahrenheit.
• 13Cook for 1.5 hours, until the internal temperature of the thigh meat registers 175-degrees Fahrenheit.
• 14Remove the duck from the smoker and let rest 5 minutes before carving and serving.

Source: Barbecue Bible

Maple Espresso Bacon

Ingredients

• 5 to 6 pounds of pork belly (skinless)
• 1/4 cup each of dark brown sugar, maple sugar, salt, espresso powder
• 2 teaspoons Insta-Cure Salt #1 (Curing Salt #1, Prague Powder #1)
• 1 1/2 tablespoons black pepper
• Water
• Hickory or applewood chunks or chips, for smoking

Directions

• 1Mix the brown sugar, maple sugar, salt, espresso powder, pepper, and curing salt, adding just enough water to make it into a paste.
• 2Spread the paste evenly on your pork belly and wrap tightly in a resealable plastic bag.
• 3Place the bag in the refrigerator for a week. Be sure to flip the bag and massage it at least once daily to ensure even distribution.
• 4After a week, remove from the refrigerator, discarding any accumulated liquid.
• 5Rinse the pork belly with fresh water and pat dry. Set up your smoking rig with applewood or hickory, aiming for 200-degrees Fahrenheit inside the smoker.
• 6Smoke the pork belly until it reaches 150-degrees internally, about 3 to 4 hours.

Source: Leite’s Culinaria

Once smoked, you can cook the bacon as desired. Wrapped tightly, this bacon will last up to one week in the refrigerator or two months in the freezer.

But let’s be honest: you’ll probably eat it WAY before then. (I know I would!)

About curing salt

Curing salt, also known as pink salt, is an essential ingredient for this dish. Be sure to use curing salt #1 as this is meant for cured meats that will be cooked.

Do not substitute another type of curing salt or other salts like Himalayan pink salt, as these are not the same.

Smoked watermelon

We couldn’t say good-bye without sharing the recipe for the mind-bending smoked watermelon ham!

If you don’t have the time to fly over to New York City to try it, don’t worry!

Intrepid Internet chefs have broken down the intricacies of this vegan “meat” for all to try.

This recipe is adapted from YouTube food channel 2 Guys & A Cooler who painstakingly recreated Ducks Eatery’s smoked watermelon ham.

Like the bacon, this recipe takes some time. Allow at least four days for bringing and drying time before smoking.

Smoked Watermelon Recipe

Ingredients

1 large watermelon

Brine Ingredients

• 2.5-percent salt (by watermelon weight)
• 1.5-percent brown sugar (by watermelon weight)
• 2 each juniper berries, cinnamon sticks
• 3 bay leaves
• 5 cloves
• Water
• 1 tablespoon oak ash (optional)
• Applewood chunks or chips (for smoking)

Directions

• 1Start by peeling your watermelon and weigh in.
• 2Take your watermelon weight to calculate the amount of salt and sugar you will need, according to the percentages given.
• 3Dissolve the salt and sugar in a cup of boiling water.
• 4Add cold water, enough to soak the watermelon, along with the other flavorings.
• 5Soak your watermelon in the cooled brine for 3 days.
• 6Remove from brine, rinse off, and then set in your refrigerator for another 12 hours to dry.
• 7Set up your smoker with applewood to smoke. Smoke for 4 hours at 130-degrees to 150-degrees Fahrenheit for approximately 4 hours.
• 8Then, raise the heat to 190-degrees Fahrenheit for another 4 hours.
• 9Remove from heat the smoker. Cut into large slices to serve.

Source: Leite’s Culinaria

Saving Some for Later

Like humanity, smoked meat has transcended its primal origins to become something far more than cave dwellers could have ever imagined.

Smoked meat can be as simple as salted meat, cooked low and slow over a dying fire. The result is a delicious, tasty piece of meat that becomes so much more than the tough muscle it once was.

But it can also be as innovative as a watermelon “ham”, brined and smoked. It becomes something completely unrecognizable and yet somehow familiar.

What are your favorite types of smoked meat?

What kind of meat do you think you want to try smoking at home?

Are you brave enough to try the smoked watermelon ham?

Let us know in the comments!

Featured Image CC0 Marcus Hendrich via Pixabay