Instructions

1. Season, inject, brine or rub the meat of your choice before setting up the smoker.

2. Fill the water pan about half way with hot water and place back in the smoker.

3. Wrap 2 or 3 chunks of smoke wood in foil, and place one of the wrapped wood chunks near the electric element, but do not let it touch it.

4. Place your seasoned meat in the smoker.

5. Put the lid on the smoker, plug it in and set the temperature to 225 degrees F, if you have a temperature control.

6. When the first chunk of wood is smoked down to ash, take it out and replace it for the second. Do the same with the third chunk of wood, if needed.

7. Leave the lid on for the first half of your smoke time. Baste or sauce your meat for the last half of smoking, opening as infrequently as possible.

8. Using a meat thermometer, take the temperature of the meat to ensure it is done before removing from the smoker.