If you have purchased a new electric smoker, you have made a smart investment. Today, electronic appliances last about five to ten years. However, we see some old appliances last up to 20 years. This is a business trick. Companies deliberately make their products less reliable and force people to buy again.
With that said, following we are giving you a few tips that will extend the lifespan of your smoker.
This is more of a housekeeping trick. Anything that saves time to clean your electric smoker is great to help, right?
So, use Foil on the grill rack because it makes cleaning a lot easier. Clean Grill Racks also improve the barbeque results. The leftover grease and oil on grates go rancid. They stick to your food and produce smoke right when they get hot. It will spoil the meat and ruin your taste. Cover the heat deflector pans as well.
Wood chips create more smoke than charcoal, and you may like that. Don’t worry; we won’t judge you! Everyone has their preferences. Use wood chips, but don’t soak them.
The white smoke coming off soaked chips is not smoke. Most of us think that the smoke you see when you toss something on wet wood is white smoke, but its only steam. The white billowy steam affects the temperature as moisture evaporates out of chips. This can also rust your smoker.
No one wants to pre-season their smoker when they use it for the first time. But you better do it because it gets rid of harmful residue from the factory. Yes, there are some solvents, petroleum chemicals, and dust.
The smoke leaves behind a black coating all over the chamber. It seals off the internal chamber, and gives your meat the trademark smoky flavor.
Finding the right vent position is hard when you use a regular smoker. Therefore, you better switch to an electric one. Check out The best electric smokers 2018 from Cookout Pal to find one that suits you.
When you apply smoke to meat, you better leave the vent fully open. This keeps creosote from building up on the meat.
Creosote is a compound found in smoke. It creates a distinctive Smokey flavor. But it can also ruin your meat if you are careless. You only need a small amount of creosote in your smoke, or else the meat will taste terrible.
You should only close the vent when you are done smoking the meat, or when you want to raise the internal temperate inside of the smoker.
Electric Smokers comes with several accessories, including cold Smoker Attachment. If you can’t find one, use a pellet smoking device. Cold Smoker Attachment can provide smoke for several hours. It uses regular wood chips. It produces smoke at low temperatures of 100-120 F. This makes them ideal for cheese and other such food.
Builder: Timber Trails Development Company.
Interior Designer: Julie Howard.
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