If you just brought home an electric smoker and you're staring at it and wondering where to start, this guide is for you. We break down what you need, how to set it up and common mistakes to avoid.
Electric smokers are one of the easiest ways to get into smoking because they take a lot of the guesswork out of temperature control. There is no fire management or babysitting, just set it and check it occasionally.
However, there are a few things we wish someone had told us before our first cook. This guide will walk you through the basics, so your first cook actually turns out well.
What You'll Need
- Your electric smoker
- Wood chips - apple, cherry, or hickory
- A digital meat thermometer - the built-in smoker thermometer is helpful, but a probe thermometer for the meat itself is essential
- Water (optional) - for the water pan if your smoker has one
Step-by-Step Setup
Step 1
The drip tray goes on the bottom (to catch grease and drippings).
Step 2
The water pan goes above that if your model has one. Then add the racks.
Step 3
The wood chip tray or loader usually sits near the heating element. Check your manual for the exact placement.
Step 4
Set your smoker to your target temp (usually 225-250°F for most meats) and let it preheat for 15-20 minutes.
Step 5
Once preheated, add a small amount of soaked wood chips to the tray. Soak the chips in water for about 30 minutes before adding them.
Step 6
Place your meat on the racks, close the door, and leave it alone. Check the internal temp of your meat with a probe thermometer.
Common Questions
Do you need water in the pan?
We recommend water in the pan for longer cooks (anything over 2-3 hours) or when smoking a lean protein like chicken breast or pork tenderloin. The water helps stabilize the temperature and adds moisture to the cooking environment.
Do you need to soak wood chips?
Yes, we soak wood chips for at least 30 minutes before adding them to the smoker. Soaked chips smolder at a slower pace, which gives you a longer, steadier smoke without burning through your chips too fast. Dry chips in an electric smoker can catch fire or burn quickly.
Common Electric Smoker Setup Mistakes (and How to Avoid Them)
Adding too many wood chips
More smoke does not mean better flavor. Too much smoke can make the food taste bitter, acrid, and unpleasant. Start with a small handful of chips. You can always add more halfway through the cook if you want, but you can't undo over-smoked meat.
Opening the door too often
Every time you open the smoker door, you lose heat and extend your cook time. Use a probe thermometer that stays in the meat so you can monitor the temp via bluetooth without opening the door.
Skipping the preheat
Giving your smoker 15-20 minutes to stabilize the temp makes a huge difference in how evenly your food cooks. In the same way as if you were using an oven.
Treating every meat the same
Chicken picks up smoke way faster than pork or beef. If you use the same amount of wood chips for chicken as you would for a pork shoulder, the chicken will taste like deli meat. Adjust your smoke based on what you're cooking.
What to Cook First in an Electric Smoker
We recommend starting with something forgiving and not too expensive:
- Smoked sausage - cooks in about an hour, hard to mess up
- Pork tenderloin - fast cook, great flavor, easy to nail the temp
- Chicken thighs - more forgiving than breasts, pick up smoke well
- Whole chicken - a step up in complexity, but still beginner-friendly
Troubleshooting Your First Cook
Smoker won't hold its temp? Make sure the door is fully closed and latched. Check that the vent is partially open (if your model has one).
No smoke? Make sure the wood chip tray is positioned correctly near the heating element. If the chips aren't getting hot enough, they won't smoke. Soaked chips will take a few minutes to start producing smoke as they heat up; give them time.
Food tastes too smoky? You added too much wood. Next time, cut the amount in half.
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