How To Use An Electric Bullet Smoker?

In a nutshell, you must first plug in the smoker’s power wire. After that, season and preheat your smoker. After that, fill the chips box, marinate your meats, place them on the racks, and shut the smoker door. After 2-3 hours, your meats will be ready to consume.

However, in order to achieve superior cooking outcomes, you must have a detailed, step-by-step instruction. So, let’s get started…

To begin, connect the electrical cord to the nearest outlet. Then, use the analog temperature control to change the temperature level. You can raise the temperature to 200 degrees Fahrenheit or higher.

Then, while the unit is full of wood chips in its wood tray, run it for 20 to 30 minutes to season it. It will assist you in obtaining the greatest smoke result in the future.

In an electric smoker, how do you smoke meat?

To do so, simply apply a light application of cooking oil to the inner surfaces of your electric smoker and cook it for three hours at 275 degrees Fahrenheit. Add some wood chips to the chip tray during the last hour of seasoning. These will emit smoke, which will prepare the device for use in the future.

When seasoning an electric smoker, do you use water?

  • Make sure your cooker is properly installed. Out of the box, most smokers will require some assembly. Even if your smoker is mostly constructed, double-check that all of the screws are tight and that the unit is secure.
  • Clean your smoker.
  • Wipe off the internal surfaces of your cooker, including all trays and racks, with a moist sponge and some mild detergent. Make sure not to scratch anything. Water should be used to remove the soapy residue. Allow the smoker to air dry after opening it.
  • Cooking oil should be used to coat the inside of your smoker. Wipe off the inside of your cooker with cooking oil spray or a small bit of oil on a towel. Oil doesn’t have to be dripping from the surfaces; a little covering is sufficient. It’s not necessary to oil the chip tray, heating element, grease tray, or water tray.
  • Return all racks and trays to the smoker.
  • Return all of the equipment to the smoker. Do not fill the water bowl with water when seasoning a Masterbuilt electric smoker.

Starting up your electric smoker for the first time

  • Connect your smoker to a power source. When using an electric smoker, it is not suggested that you utilize an extension cord. If you have to use an extension cord, make sure it’s thick and has an earth pin.
  • Open the top vent completely. Ensure that this vent remains fully open throughout the seasoning process.
  • Preheat the smoker to 275 degrees Fahrenheit and set the timer for 3 hours. The maximum temperature setting for most Masterbuilt smokers is 275F. Some electric smokers, such as the Bradley, can be seasoned at 250 degrees Fahrenheit.

Adding Wood

When the timer reads 45 minutes, Masterbuit suggests adding a load of chips. However, most seasoned owners will tell you to perform the following:

  • Fill the woodchip loader with 8-12 chips. While some people soak their chips, it appears that there is no compelling reason to do so. The requirement to soak your chips is not mentioned by Masterbuilt.
  • Add another 8-12 chips to the woodchip loader after 20 minutes.
  • There will be some ashes in the ashtray by this time. Smoke will continue to be produced by these ashes, which will season the smoker.
  • Add another load of woodchips to the loader after another 20 minutes. You can add a few more than 8-12 this time, but make sure the woodchip loader isn’t overloaded. After the third load, you can leave the remainder of the work to the ashes that have accumulated in the ashtray.
  • Leave the smoker set to “smoke at 275F” for 3 hours.

In a bullet smoker, how do you keep the heat under control?

  • Keep track of how quickly your body temperature rises. The faster it rises, the more urgent it is for you to act.
  • Do you want to lower your temperature? Change the position of your intake vent to a closed position. This allows less oxygen to heat up your smoker, resulting in a slower rate of temperature rise.
  • Do you have the feeling that your smoker isn’t getting hot enough? To begin, make sure you have enough charcoal in your firebox. If your smoker has been operating for several hours, a gentle stir may be enough to bring it back up to temperature. However, there are occasions when you just need to add extra fuel.
  • Do not over-adjust your vents. Allow plenty of time for an adjustment to take effect before proceeding to the next step.

Is it necessary to soak wood chips for an electric smoker?

One of the most appealing aspects of smoking wood is the ability to pair your preferred meat with the ideal wood. When you can mix a strong wood like maple with a gorgeous slow-cooked meat like pork, you’ve mastered the art of BBQ smoking.

However, you might find it strange that many smoker recipes urge you to soak your wood chips before putting them in the smoker. You wouldn’t think wet pieces would catch fire, would you?

Despite this, it’s become common knowledge that soaking wood chips improves the flavor of smoked meat. However, there is a lot of disagreement concerning whether to use wet or dry wood.

Pre-soaking wood chips has grown popular as a manner of tempering the high potential burning temperatures of wood, but smoking is intended to be a barbeque method that requires moderate temperatures to be maintained for an extended period of time. Soaking wood chips isn’t necessary with electric smokers because they often feature built-in temperature controls.

Soaking wood chips, on the other hand, can do a lot more than just help you control the temperature in your smoker. Let’s look at some of the reasons why you shouldn’t prepare your chips for electric smoking.

How often do you reload your electric smoker with wood chips?

When you’ve reached your desired temperature, it’s time to add your meat! To make cleanup easier, grease your cooking racks ahead of time. You may also utilize outdoor barbecue mats to make cleanup a breeze!

1 cup of wood chips will usually last 4 to 5 hours. Without opening the smoker door, continue to monitor your smoke levels. Every 4 hours or so, add a handful of wood chips till the cooking time is up.

Can I use Wood Chunks or Pellets In My Masterbuilt Smoker?

It’s not a good idea to use wood chunks as fuel in your Masterbuilt smoker. The appropriate kind of wood is equally as crucial as the right temperature setting when it comes to producing a smoky fragrance that your meat will absorb. When you use the wrong kind of wood, you’ll get a lot of smoke and creosote residue, which is harmful to eat.

Avoid using wood chunks, pellets from an electric smoker, or wood chips with the bark still attached. Bark is an excellent campfire fuel, however it is not suitable for smoking meat. Pellets are designed for use in pellet smokers and can create temperature swings in your Masterbuilt electric smoker if used in it.

Are you worried about using the wrong wood in your smoker? “How To Choose The Right Wood Chips For Your Electric Smoker” might be of interest to you.

Is Thick White Smoke A Good Sign?

The wood chips are burning too quickly if thick white smoke is billowing from your smokestack chimney. Low and slow cooking is supported by the ventilation in your Masterbuilt smoker.

Everyone would do it if smoking meat with wood chips in an electric smoker was simple, right? But, seriously, nothing beats attaining that elusive combination of smoke and wood in a succulent cut of brisket or moist pulled pork dripping in barbecue sauce for a grill enthusiast or aspiring pitmaster.

Some Helpful Tips To Perfectly Cooked Meat:

If you’re looking for a great recipe to make with your Masterbuilt Electric Smoker, these smoked jalapeno poppers are a must-try! YUM!

Have fun playing with your Masterbuilt electric smoker and good luck with your next smoked dish! I hope you find these wood chip tips for a Masterbuilt electric smoker useful!

Will you be hosting any outdoor gatherings this summer? COVID-19 is to thank for this. I’m not sure we’ll be able to. The people who live here, on the other hand, need to eat, therefore we’ll surely be smoking! So, how about you?

Do you put the meat on the rack straight in the electric smoker?

It’s not a good idea. Electric smokers are built in such a way that you may cook the meat right on the racks. Cookie sheets and other kitchenware could distort or become permanently discolored if exposed to severe, direct heat and thick smoke for long periods of time.

Is it necessary to use water in a smoker?

Water is essential at all times, but especially while attempting to get a good smoke ring on your turkey. Humidity is also important in this process.

Even with water in the water pan, you can always get the temperatures you want to smoke at. Aim for 2-3 liters of water, beer, apple juice, or wine, rather than overfilling or using too much liquid, since this will result in a steaming effect.

If you’re using a gas or charcoal barbecue, fill the drip pan with 1 liter of water, beer, apple juice, or wine. If there isn’t a little water in the pan, the drippings will turn crusty and worthless.

To keep the turkey out of the water, use a roast holder. The roast holder can be placed in the drip pan or beneath the cooking grate.

If you’re using a smoker, fill the water pan with 2-3 liters of water, beer, apple juice, or wine. To catch the drippings, place a drip pan on the bottom cooking grate with a dash of water in it. Because you already have enough water in the smoker, you won’t need a full liter of water in the drip pan.

Do you use wood chips to preheat your electric smoker?

Electric smokers take about 30-45 minutes to heat up from a cold state. At the very least, to get your meat to a cooking temperature.

Before you start on the smoker, pour about a cup of wood chips into the chip tray. Turn it on and warm the smoker from there.

If your smoker stops creating smoke, add more chips to keep a lovely continuous smoke over the meat, which will make a tremendous difference in the overall flavor of the food.

When I use my electric smoker, I find that I add about a cup per hour. Adjust the temperature on the digital pad to around 225 degrees F once your electric smoker is nice and hot. The majority of meats can be smoked at this temperature.

Boston Butt (Pulled Pork)

This is what we recommend starting with if you’re new to meat smoking. It’s the most forgiving piece of meat to smoke because it’s frequently quite well-marbled, and it’s often a lot cheaper than experimenting on a brisket.

Look for one that still has the bone in it. This usually yields a much better flavor and texture.

Despite its name, a Boston Butt is not a butt. The term comes from the American Revolutionary War, when pig butts were a popular dish in New England.

A sweet-red rub is one of the most popular rubs for this cut of meat. The paprika and brown sugar give the butt a terrific flavor and help to develop the highly sought after bark. If you want things spicy, add some chilli powder to the mix to amp up the heat.

If this is your first time, we suggest starting with a more neutral-tasting wood pellet or wood chip. This way, you can figure out what you enjoy and make adjustments to the recipe in the future.

To produce a good outer bark, we recommend smoking it for 4-5 hours at 121oC (250oF) before wrapping it and putting it back into the smoker for another 4-5 hours. Smoke it until the internal temperature reaches 93C for the optimum texture and flavor (199oF).

Whole Chicken

A whole turkey is another fantastic way to get started on the list of best meats to smoke. It’s inexpensive and difficult to mess up. You can season it simply with salt and pepper or add your favorite rub.

Smoke it for 2-3 hours at 162C (324F) until the internal temperature reaches at least 73C (164oF).

Because the breast is so slender, it has a tendency to dry out throughout the cooking process. To assist the bird retain more moisture, brine the entire bird before cooking.

Beef Brisket

Smoked meat is most commonly associated with briskets and ribs. While it may be tempting to start smoking as soon as you get your new smoker, there are a few things to keep in mind.

  • Always put it on a little early than you expected.
  • Keep an eye out for the stall.

Briskets are normally smoked for 10-20 hours at 107C (225F) until they reach the desired internal temperature.

Texas Crutch

There is some science behind it, but the simplest solution is to employ the Texas Crutch approach. Wrapping the brisket in butcher’s paper or foil will help it break through the internal temperature plateau.

We’ll go over a handful of useful hints later to assist you improve your outcomes.

Pork Ribs

There are numerous methods for cooking and smoking a succulent rack of ribs. It’s not uncommon to employ a sweet rub with pork ribs, similar to the Boston Butt.

We believe that the 3-2-1 approach, which can be broken down into the following steps, is the easiest and most beginner-friendly surefire way to cook it.


You’ll want to smoke it for 3-4 hours at 107C, meat-side up (225oF). To avoid temperature spikes, avoid opening the smoker lid needlessly except from spritzing every hour or so.


Wrap the rack of ribs in butcher’s paper or foil and lay it meat-side down in the smoker for another 1-2 hours at the same temperature.

This is an excellent moment to add butter, brown sugar, or any other braising liquids that will form the foundation of your sauce.

If you like a drier bark, skip the last step and wrap it in butcher’s paper instead.


Unwrap the foil pouches gently and brush the ribs with the drippings or your favorite sauce. Before serving, return it to the smoker for another hour to let it to firm up.

Lamb Shank

Shanks are a traditional Australian dish that’s simple to prepare in your smoker. The simplest method is to braise it in a pot with any braising liquid of your choice for 3-4 hours at 190oC (374oF). As it cooks in your smoker, it will develop a delicate trace of smoky flavor.

Smoke your shanks on the lowest setting your smoker will allow, or on the smoke setting if you’re using a Z Grill, for a strong smokey flavor.

Beef Cheeks

Beef cheeks are a must-try for everyone who enjoys a melt-in-your-mouth experience. Beef cheeks are frequently highly marbled, making them ideal for low and slow smoking.

Start by smoking the beef cheeks for at least 30 minutes on a low setting or smoke setting if you’re using a Z Grill. This will help it form a lovely smoke ring and fill the meat with a ton of flavor.

After that, raise the smoker’s temperature to 148C (300F) and smoke it for another 2-3 hours. After that, braise the cheeks for another 2-3 hours at the same temperature or until the internal temperature reaches 96oC on a baking tray or pot filled with your preferred liquid (205oF).

To add more flavor to the braising broth, saute celery, carrots, garlic, and onions in a separate pan.

Tomahawk Steak

The tomahawk steak is just a ribeye steak that has been Frenched. It doesn’t taste any better than a regular ribeye, but it does create an outstanding sight on the dinner table.

The ideal technique to prepare it is to smoke it for a few hours at 135oC (275oF) until the internal temperature reaches your desired doneness before searing it over high heat.

To obtain the nicest sear on your steak, you’ll need a cast iron BBQ plate that can hold a lot of heat.

In a smoker, where does the water pan go?

The type of cooker you have and the amount of space you have to situate your water pan will be the most important factors in determining where to put it.

A water pan, as we’ve already mentioned, aids in the creation of radiant, even heat, so placing it directly beneath your food and above your charcoal is perfect.

It may be difficult to place directly under the meal if you have a smaller Weber kettle or are using an offset smoker. In this situation, you might put it between the food and the heat source on your cooking grate.

A water pan will come in handy if you’re using a gas grill to create a two-zone indirect heating area.

You can turn one burner on and leave the other(s) off if you have a standard two- or three-burner grill. With a water pan underneath, place your meat on the “cold side.” This allows the water in the pan to heat up, resulting in even radiant heat beneath your food.