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How To Cook Chicken In An Electric Smoker



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Top 10 Tips & Tricks on How To Cook Chicken In An Electric Smoker With Recipes

Congrats on purchasing your very own electric smoker! Now you will be able to create delicious smoked food right from your yard. Before you dive into cooking, however, there are a few fundamental tips and tricks that you must be aware of and bear in mind before attempting to use your new smoker. As usual, this post has got you covered as we attempt to get you a bit more acquainted with the smoker and the tools needed for success. Let’s discuss the top 10 tips and tricks on how to cook chicken in an electric smoker.

Top 10 Tips & Tricks For Selecting & Using An Electric Smoker

Tip #1: Understand the Smoker Model You’ve Selected

You will need to select the type of smoker you want to use. The vertical water smokers than be on the cheaper end of the market and tend to work well even during warm weather. However, they won’t be able to maintain their core temperature during cold weather. The cabinet-style electric smokers are shaped like a small fridge. Most of these cabinet smokers also have a temperature gauge that will enable you to control the core temperature. When you are making use of an electric smoker to cook, it is incredibly important that you can control the temperature.

Tip #2: ALWAYS Read The Manual

Different types of electric smokers are available and each of these has a different set of directions for operating them. While you are making use of an electric smoker, you should understand the instructions that are specific to the model.

Tip #3: Prepare The Smoker Before Using

You will need to follow the directions given by the manufacturer for seasoning or curing in a new smoker. This process helps in getting rid of any funny smells, dust, and different types of solvents, while you are making the smoker suitable for cooking food. Before you get started with cooking, you will need to season it first. Start out by coating the racks and the entire indoors of the electric smoker with any cooking oil that you use. Now, turn the smoker on and leave it for another 2 hours. Once this is done, you should let the hood out and let the smoker cool off for a while.

Tip #4: Use the Correct Extension Cords

Be sure to have a heavy-duty extension cord on hand to help power your new Masterbuilt Smoker.

Tip #5: Wood Selection is Important – Understand Your Wood

You will need to purchase the necessary wood chips. You can find these at a local grocery or a hardware store. These days, you can even order the necessary wood chips online/ you can add any additional flavor adding agents like cherry, apple, plum, or maple to the container of wood chips. For smoking food for about 3-5 hours, you will need around 950 ml or 4 cups of wood chips.

Tip #6: Use Quality Meat

When smoking you want to always use meats of high quality. You may want to visit your local butcher to get a few suggestions as to what the best cuts are for smoking.

Tip #7: Flavor is King

You should always season your meat with a dry rub. It could be a sugar or a salt mixed with herbs rub, or even an acidic marinade. This will help in ensuring that the meat is infused with flavor.

Tip #8: Preheat the Smoker

You will need to turn the smoker on so that it preheats to the right temperature for smoking the meat. If the electric smoker has a water receptacle, then you will need to add water to it before preheating.

Tip #9: Use the Correct Temperature

Whenever you are making use of an electric smoker, you should always make sure that you are cooking at an ideal temperature. You will need to monitor the internal temperature of the smoker. However, most of the smokers available these days come with a temperature gauge. This simplifies your work. Some electric smokers also have a dial for adjusting the smokers. So, make sure that you have adjusted the temperature depending on the recipe.

Tip #10: Keep Your Smoker Clean

Cleaning will help in improving the longevity of the smoker. Whenever you make use of the smoker, don’t forget to clean it after use.

Now that you’ve got the tips down, it’s time to start cooking!

How To Cook Chicken In An Electric Smoker

Here are two of my favorite chicken recipes for you to try. Feel free to utilize different spices as you see fit and remember smoker models vary so the cooking time may be slightly different. Just be sure to check your chicken often when the chicken is within the final hour of cooking.

Smoked BBQ Chicken

Serves: 6 – 8

Time: 6hrs. 10 mins.

Ingredients:

  • 1 whole chicken
  • 3 Tbsp. Sage Barbeque Rub
  • Barbecue sauce, as required

Directions:

Pop the smoker on to preheat to 200°F/ 93°C and soak your wood chips for at least an hour. Remove and dry the wood chips before using them. Clean and dry the chicken then place it onto a flat surface.

Pat the barbecue spice mix over the chicken, both inside and out then transfer to the smoker. Smoke for 4-6 hours until cooked through (ensure the chicken reaches 165°F), checking and turning at least every hour. Remove from the smoker, cover with foil and leave to rest for 30 minutes. Serve and enjoy.

Cajun Smoked Chicken

Serves: 6 – 8

Time: 6hrs. 10 mins.

Ingredients:

  • 4½ – 5 lbs. (2-2.2kg) whole chicken, Spatchcocked
  • 1 large handful Smoked Cajun Chicken Rub

Directions:

Pop the smoker on to preheat to 200°F/ 93°C and soak your wood chips for at least an hour. Remove the wood chips and dry them before using them. Then prepare the chicken by placing it onto a flat surface and using a pair of kitchen shears to cut along the backbone and remove it. Press the back of the chicken until the chicken becomes flat.

Next press the Cajun spice mix over both sides of the chicken, then transfer the chicken to the smoker. Smoke for 4-6 hours until cooked through. Ensure the chicken reaches 165°F. Remove from the smoker, cover with foil then rest for 30 minutes. Serve and enjoy.

Bottom Line

Cooking your chicken in an electric smoker generally results in a delicious, juicy, and smokey dish. Some of the popular wood for chicken include apple, cherry, mesquite, and pecan. But, for me, good old fashion hickory is the flavor to beat.

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