Dispelling The Myths About Electric Smokers

In the modern age, electric smokers are all the rage thanks to advancements in technology. In particular, meat lovers have taken to electric smokers like fish to water. They have presented a challenge to conventional smokers that run on lumber, charcoal, and propane because of their ease of use and fantastic efficiency. Despite the numerous benefits electric smokers offer, there are still a couple of myths that linger around.


Most people have a hard time switching from conventional smokers to electric smokers because there’s a widely held assumption that everything electric is expensive. In truth, nothing could be further from reality. Technological advancements have made sure that price points also increase, thus, purchasing an electric smoker is a relatively inexpensive affair. In the market, most retail for about $200 which is not too far off from the average prices of an entry level grill or smoker running on charcoal or propane.

Electric Consumption is Through the Roof

In an eight-hour window, electric smokers consume an average of 6.4 kW. For proper computation of cost incurred, one needs to their most recent electric bill and multiply the price per kilowatt to 6.4 in order to have a feel of what the cost factor is.

From a national perspective, the average right now is an estimated $2 for full cook time, which is about the same amount that a blow dryer consumes over any given period. How is this possible? Well, smokers are not usually running all through, they work by first heating up, then, relying on the stability of the insulated area to maintain heat. They only light back on when the temperature drops.

Too Hot

Electric smokers typically feature a thermostat that keeps the inner temperatures in check in order to maintain necessary heat levels to ensure that foods are able to cook up properly. The bodies of electronic smokers are usually well-insulated and some units like Masterbuilt 20070910 even feature a powder-coated steel casing which ensures that heat is not conducted, thus, making them safe to touch, even during the cooking process.

Many Breakdowns

Because of their electric nature, most people assume that these smokers tend to break down every now and again. While it’s true that electrical components break down every once in a while, most people fail to acknowledge the fact that the durability and quality differ from one manufacturer to another. It’s always wise to go for a top-brand that offers warranties on products or money-back guarantees over a certain window period.

No Smoke Rings

Those well-versed with the innings and goings of the smoking business tend to check meat to see if smoke rings are formed on the edge of steaks as a way of checking quality. Since electric smokers don’t produce visible smoke rings, people misjudge the meat result as being poor, when in fact, this property has no effect on the taste of meat. Normally, the smoke rings form when the myoglobin component of meat combines with nitrous oxide, a gas usually released when wood/charcoal is burned. To achieve a prominent smoke ring when using electric smokers, one can always crank up the volume of the wood chips.