Looking for tips for someone new to using an electric smoker

It's pretty hard to screw up using those electric masterbuilts. I got one about a year ago.... first thing I did was ribs. I've done ribs, chicken, and pork butts and they've all come out good. One thing I'd buy ASAP is a probe thermometer to you won't have doubts as to when stuff is done.

First thing I did was do 12 leg quarters with cowboy rub. Smoke 6 hrs with hickory chips. Eat 2 then make a gumbo with the rest. I have the 42” and I love it. I was scared at first now I’ve done everything except a turkey

I am going to rub some wings down with Walkerswood Jerk paste and let marinate overnight but I have not decided what else to do.

Get a digital thermometer with food and bbq probes that sends to a remote unit or your phone. Read everything you can on amazingribs.com, start with a pork butt, have plenty of beers for the 13 hour smoke. The end.

I strongly suggest the amaze-n-pellet smoker.

People will knock it, but I also did the popular mailbox mod to mine and am super happy I did. It keeps the pellet tray from getting dripped on, allows for really good air flow that keeps it lit better, and keeps the element from iginiting rows in the tray before they are ready.

I get the unit up to temp, light the tray, and it will smoke for like 10 hours without me having to do a thing.

If you do get the pellet tray there are some tips to packing it and lighting it. Dry your pellets for about two minutes in the microwave. Pack them tightly in the tray but not overflowing. And I use a butane torch lighter in combo with a hair dryer to get mine going.

Smokingmeatforums.com has alot of info on this and smoking in general.

How long are you smoking it? Most things you'll want to pull and wrap about half way through.

I pull my butts at 160, wrap in tinfoil, kill the smoke, and carry them up to 203.

Also, you are looking for what they call true blue smoke. It should be a very faint light smoke that's easy to see through. If it looks thick and white you are doing it wrong.

Check out the thread down the page. Might have some helpful info to you in there.

Congrats on the smoker. After you do it once you'll be hooked.

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can start mine... Then leave and go shopping, mow the grass, etc. Without having to worry if my temp is rising or lowering or my smoke is dying out.

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That’s not smoking. You might as well pick up some take out while you’re out running those errands.

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I have tried a few things so far and everything is coming out with to strong of a smoke flavor. How often should I add wood chips. At first I was adding chips every time I stopped seeing smoke coming out.

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For the first few hours I change the wood chips once the smoke starts getting thin, about 30-45 minutes with the tray it comes with. Depending on what I'm cooking I usually cut back after 3-4 hours and eventually stop all together.

I don't like to wrap things in foil because it ruins the bark which is my favorite part. If I have to wrap, I'll do butcher paper.

The type of wood you use can also make a big difference in the smokiness. I like pecan and cherry because they are milder flavors. Oak and mesquite are good too. I'm not a fan of hickory or apple at all. Many times I'll do a mixture of pecan and cherry. Sometimes I'll throw oak or mesquite in the mix too.

One of the hardest things on an electric smoker is fighting the urge to keep wanting to fill the tray with chips to often and regardless what a lot say on this board, it produces plenty of smoke on its own. I'm sure I'm gonna get blasted for this but there is no need to add an Amaze pellet contraption.