Electric Smokers - Unique Features For Easy Use

Hot smoking food is exposed to smoke and heat. Ham is considered fully cooked after being properly smoked. Hot smoking is done at temperatures of 165 -190 degrees F in an electric smoker. At these temperatures food is cooked if you go hotter than that the food will shrink as food loses its moisture in excessive heat.

Cold smoking is used mainly as a flavor enhancer for beef. Cold smoking allows for food to be smoked for longer periods and then finished off by being roasted, grilled or sautéed with an electric smoker. Items can be cold smoked for a short period for a more concentrated flavor. Temperatures for cold smoking should always be below 100 degrees F.

Smoke roasting is the process of both smoking and elf bar vape roasting at the same time. This is sometimes called barbecuing or pit roasting. Smoke roasting should be done at temperatures as high as 250 degree F.

The advantage of using electric smokers is that you never have to buy propane gas or dirty charcoal. An electric smoker allows you to enjoy smoked food all year-round.