How to Charbroil on an Electric Smoker
- 1). Soak wood chips in water or fruit juice for at least an hour in a plastic container.
- 2). Pour water into the water pan. Fill it all the way to the top. When you hear a sizzling noise during charbroiling, refill the water pan.
- 3). Place the grill into the barbecue. You may cover it with foil if you like, but make sure you poke some holes in the foil so that the smoke can seep through.
- 4). Plug the thermostat into your electrical outlet and turn it on. Put the damp wood chips onto and around the electrical element at the bottom of the smoker.
- 5). Place your meat on the grill and close the lid. Charbroil the meat for 30 minutes for each pound. Do not lift the lid. If you do lift the lid, add an additional 30 minutes to your cooking time.
- 6). Pierce the meat with a meat thermometer to ensure that it is done when the allotted cooking time has passed. Steaks, roasts and fish should be at least 145 degrees Fahrenheit in the middle of the thickest part. Ground beef, pork and eggs must be at least 160 degrees. Chicken breasts and other poultry must be 165 degrees.
Source...