Seasoning your electric smoker is the best way to protect your grill from rust, bacteria and dirt. Learn how best to do this with our electric smoker care guide.
Electric smokers are an underrated way to enjoy grilled meat. If you’re new to them, they might have a bit of a learning curve, but once you get the hang of them, you’ll never look back.
As with most grills, new electric smokers should be prepared for cleaning and also to protect them from the effects of long-term use. The good news is that it’s easy.
In this guide, I’ll show you how to best care for your new electric smoker so that it lasts for many years to come.
What are the flavors of an electric smoker?
Despite its name, “seasoning” doesn’t mean adding salt or pepper to flavor your smoker. Instead, YOU must clean the internal workings of your kitchen and apply a light coat of protective oil to their surfaces before using your electric smoker . The combination of these two steps will help protect it from lingering rust and contamination.
The thin layer of cooking oil is particularly important. We apply this layer, and then boil it so that it will firmer. This creates a film over the entire inner surface of your smoker, protecting it from the negative effects of smoke moisture. We do this with everything in the smoker, from the inner walls to the wood chip tray and heating element to the bottom plate. Everything is protected, which improves the life cycle of the entire unit.
Do I need to brand my electric smoker?
Just as YOU would wash any new cookware before use whenever YOU would season your electric smoker. This prepares it for high-temperature cooking, and burns off any leftovers from the manufacturing process. If not properly seasoned, the hob can be exposed to dangerous levels of carbon dioxide.
The good news is that seasoning your electric smoker will not affect the quality of the food you cook. It is also extremely easy and only needs to be done once or twice a year.
Which Oil Should I Use?
You should always make sure to use cooking oil with a high smoke point. Cooking oils with low smoke points burn quickly and don’t form the protective film layer that we want to develop.
Canola oil has been shown to withstand up to 450 degrees Fahrenheit, making it perfect for flavoring smokers. For this reason, it is also excellent for greasing cooking grates and for applying to meat before grilling or smoking. Canola oil also has a neutral taste, making it undetectable in the latest smoked dishes.
So you season an electric smoker
Remove all detachable parts from inside the smoker, such as B. Grill grates, wood chip tray and water pan insert.
Clean the inside of the smoker walls with a soft sponge and warm, soapy water. Also wipe and wipe down the cooking grates, chip tray, and water pan. Clean with a non-abrasive cloth and leave to dry.
Put canola oil on a paper towel and apply to all surfaces and cases. Be careful to avoid the heating element. You only need to apply a thin layer, so don’t worry about smearing it all over.
Place all parts back into the smoker. Before inserting, fill the water tray with cold water up to the fill line.
Close smoker door and engage latch. Plug in the smoker, fully open the vents, and set the temperature to 107°C (225°F). Allow to warm up for two hours before use.
Maintenance tips for electric smokers
Electric smokers are great because they don’t produce a lot of fire, making them easy to maintain. But it is important not to be lazy in solving the following traps.
- After each use, remove ash deposits from the floor pan. Most of the time there is ash in your wood chip tray. This needs to be cleaned regularly if you want it to function properly and continue to run smoothly.
- Scrub and wipe the inside of the light to avoid oil and rust buildup.
- Check the power cord regularly for signs of wear.