Cajun Injector Electric Smoker Owner's Manual page 13

Preparation of Your Smoker
1. Once your food has been brined, marinated, and seasoned, you need to prepare
your electric smoker for operation. To avoid the bitter flavor of creosote on your
meats, be sure that your smoker has been completely cleaned prior to commencing
the smoking process. One simple idea, if you don't need the racks during the smok-
ing process, take them out prior to starting the smoking process.
2. Your choice of wood flavor will depend on your experience with smoked wood
flavors. We recommend our natural wood pellets for their convenience (no soaking
required) as well as their consistent slow smoked flavor and cleanliness. We strongly
recommend you research woods for smoking prior to experimenting with various
wood flavors, or buy commercial wood flavors whether chips, chunks, or the pellets
we prefer.
3. Be sure to fill the water pan with water or liquid (some people use apple juice,
wine, or herbal concoctions) so that the smoker will maintain moisture and steam
during the slow cook. If, and when necessary, add more liquid as required.
4. Once the electric smoker has reached temperature, add your wood choice to
commence the smoking process. Addition of the smoke source is the last step in the
preparation process before timing the process.
5. When hot smoking, the ideal smoking temperature is around 215˚F with a range of
from 200˚F – 225˚F. The goal remains to get the internal temperature of the meat up
to its safe for consumption temperature as determined by using a meat thermometer
in the meat. When the meat reaches temperature, it is important to remove the meat
from the smoker to avoid drying it out. For long smoke times, baste the meat during
those occasions when you open the smoker to check meat temperature and the need
for more liquid in the water pan.
6. Successful smoking also requires practicing good temperature control. Maintain-
ing proper temperature is critical
(1) Too low temperature can increase cook time dramatically, and could allow bacte-
rial buildup to reach unhealthy levels.
(2) Too high temperature, and your meat cooks so quickly that the benefits of smok-
ing, flavor enhancement, and tenderization of tough cuts will not occur.
Fortunately, your digital smoker controls will control temperature, especially if you do
not open the smoker too often. This will cause a loss of heat. Slow cooking gives the
natural fibers in the meat time to breakdown and become tender. When utilizing an
electric smoker digital heat controls, the learning curve is less difficult. Always keep
the door closed; only opening when absolutely necessary.
7. Too much smoke, or inadequate airflow, can cause a bitter flavor in the products
being smoked. As can inadequate knowledge of the wood chosen for smoking. If
meat receives too much smoke, it will impart a very bitter creosote taste that also
may numb your tongue. Inadequate airflow, or too strong a wood flavor for what is
being smoked, can also create bitter flavors. With smoke, as with spices, it is better
to use too little than too much. While there is still debate among some grill masters,
most cooks believe that smoky flavor obtained after the first two hours is enough.
Also, that further smoke is a waste of good wood, and may result in a creosote flavor.