A bit of a funny story, as I had wanted a smoker for quite a while and had even bought an inexpensive hotplate and picked up a couple of refrigerator wire shelves to build a wooden smoker. It turns out I didn’t have to, as while I was on an epic roadtrip across the SouthWest, I stumbled into a sale at a sporting goods store that had an terrific sale on a very nice smoker. I picked up this Cajun Injector Electric Smoker and it’s been awesome.
You simply set the temperature and time and that’s it. Computer temperature contolled, no fires to worry about, no fancy pellets to feed. I preheat it to temperature, put in the meat and the wood chips and I can move on to other things, checking on it once every 20 minutes or so just to see how the meat’s internal temperature is coming along.
My system is very simple. I brine chicken breasts for 18 hours or so in a basic brine. I then rub it with a nice bbq rub. I use Gorilla BBQ rub or LaRue Rub with a bit of brown sugar and, optionally, ground hot (habanero or ghost chili) pepper for kick. I preheat the smoker to 235 Degrees and pop them in until the internal temperature reaches 150 degrees. I then take it out and it’ll impulse cook another 10 degrees on it’s own. Time wise, that’s roughly an hour. For wood chips, I favor hickory chips soaked overnight in water. I use a good handful and this smoker is so good at retaining smoke, I really don’t feel a need to add any more.
I highly recommend smoking meats for a nice protein treat to go with veggies or on a salad and heartily recommend the Cajun Injector as a goof proof smoker.