Here is some information posted by Meathead Goldwyn at AmazingRibs regarding electric smokers:
So I'm curious if the external smoke source can be better optimized for the smoke profile flavor, since it doesn't have to also be used to produce heat? The solution sounds simple; just need to optimize the heat temperature of the smoking wood.
Thanks,
Jake
You can use sawdust and wood chips with some electric grills, and get a nice smoke flavor, but it is different from other smoke flavors because the wood smolders at a low temp. Electric smokers can make smoke from wood, but the burn temp is so low that the flavor is very different than gas or charcoal smokers, and in my mind, inferior for most foods.
So I'm curious if the external smoke source can be better optimized for the smoke profile flavor, since it doesn't have to also be used to produce heat? The solution sounds simple; just need to optimize the heat temperature of the smoking wood.
Thanks,
Jake
old sarge said:Good question. My own take on this, and without ever having used an external smoke source is that smoke flavor is smoke flavor regardless of whether it be hot smoke or relatively cool smoke. Hopefully someone with experience using an external smoke device can provide some solid insight as to the flavor profile. Regarding layers, I would think (after ruining a butt) that the longer a piece of meat sits in a stream of smoke, the more flavor it gets, at least on the exterior. My ruined butt was very bitter, and the tacky coating on the exterior had the consistency of creosote.