Dry Heat Electric Smoker

Dry Heat Electric Smoker

If you love smoked food, you’ve definitely heard about the Dry Heat Electric heater. People used to grill or roast their meat on a regular grill where they had to use coal or wood and then base the meat often to keep the meat moist and flavorful. But now we have the electric food smoker and it can either be the big ones to use outside on your patio or terrace where there is an electric outlet.

Dry Heat Electric SmokerHow does it work?

Electric food smokers can be either wet where you use liquid inside the smoker or dry heat where you can put wood chips like maple, apple, citrus wood or oak. You can also buy ready-to-use chips being sold, otherwise known as pellets. You place them in the wood container provided in the unit and you’re good to go.

Before buying an electric food smoker always read the instructions first and ask them, (the dealers or sellers), to provide a demonstration about how it works. This is important, especially for first time users and this will prevent mistakes and keep the unit safe. Make sure that all the parts are in the unit. Try to get the ones that have a thermostat control and the pan on the bottom to collect the drippings can be used for basting or making gravy.


The best part about the dry heat is that the outer covering or the bark of the meat can turn out nice and crispy and not soft and soggy like the results of some water based electric smokers. The heat goes up faster and you can cook a lot because most of these smokers are big and a lot of meat can fit in the smoker. The smoke flavor is more intense especially the smoky taste.

Those who make barbecue a lot and are considered as professionals usually prefer the dry heat. It is also easier to clean because all you have to do is remove the coal and wood chips. There is no greasy water that is to be removed and disposed. After removing the coal and wood just brush off the racks and wipe clean. You can also leave it for a while if you put enough wood and the temperature is regulated.


Now the bad part is that you have to keep adding wood chips when they burn out. Also there is a possibility that your meat might come out dry. So you have to keep basting it in liquid or basting solution. You have to make sure you have your dry rub or seasoning on the meat and let it stand for awhile. You can also marinate the meat in some liquid flavoring so it will be a little moist. Another thing, these units can be a little bit big and bulky. They can be also quite expensive. You need to buy wood chips and have a supply on hand always especially if you like to smoke often.

Sometimes there can be too much smoke, so if you have breathing problems or asthma, it would be advisable not to stay too close. You need to be aware of the possibility of grease fire when you do not check the containers and drain them often especially if you are smoking a big rack of ribs with a lot of fat drippings.

As you may know, there are different types of smokers out there. You just need to find the right one that suits your requirement and tastes, as some people love charcoal smokers while others swear by the electric ones.

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