Electric smokers are fantastically convenient since they let you simply set a timer and then leave it to do all the work.
As it is electrically operated, though, you might find yourself asking, “Can you use wood chips with an electric smoker?”
And if so, the next question is, “Do you soak wood chips for electric smokers?”
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In short, yes, you can absolutely use wood chips in an electric smoker. While your electric smoker will use electricity to heat and power it, the wood chips will provide the flavor and smoke.
When it comes to soaking wood chips before smoking, this is simply a personal preference. Soaking wood chips before using them in your electric smoker is believed to help maximize the amount of smoke that you can draw out from the wood.
Some folks also soak their wood chips in liquids other than water, such as beer or juice. We’ve found that the only time you would likely want to soak the wood chips in beer, wine, or juice beforehand is when you’re looking to add a bit more complexity to the flavor.
As wood chips already have a smokey flavor of their own, it is not necessary to soak them in anything other than water. Additionally, we’ve found that the most influencing factor in smoke production is less about the soaking and more about the type of wood and the smoker you’re using.
That said, we will provide you with tried-and-tested food-smoking tips and tricks in this article. We will also give a list of some of the most recommended wood chips that you can try out in your electric smoker.
Our Top Tips for Smoking Food
Whether you’re new to the world of smoking or you’re a seasoned chef who specializes in smoked dishes, there are always some great tips and tricks out there that you may not be aware of.
Below, we’ve listed some of our favorite tips to get the most out of each session with your electric smoker and a perfect cut of meat.
1. Using Wood Chips in Electrical Smokers
Now, just to point out, most electric smokers are designed to accommodate wood-chip smoking, but if your smoker doesn’t allow this, it’s not a problem. All you need to do is use a tin can to accomplish your intended purpose.
Rather than recycle the tin can, drill a series of holes across the lid. Then simply place your wood chips inside and place it between the heating coils.
If you have an electric smoker that allows you to use wood chips and you are hoping to get the most out of the wood chips, you could buy a pellet tube or box smoker. These will allow for four to 11 hours of smoking, respectively.
Although this is an additional cost to your BBQ smoking hobby, it will also save you time as you won’t need to change out your wood chips continuously.
2. Soaking Wood Chips
Now we are back to the issue of whether or not you should soak your wood chips ahead of time. People are often fooled by the plume of white smoke that comes off of soaked wood chips at the start of the smoking process.
In fact, this isn’t smoke at all … but steam. The wood chips will initially have to dry out before beginning to smoke, so this initial plume won’t really add to your smoke volume. Instead, it is great for adding some flavor to your meats.
As mentioned, soaking wood chips in a variety of liquids can add a new level of complexity to your smoking, but if you’re using flavored chips, it’s best not to do this as you’ll lose a lot of that delicate flavor found in the wood.
3. Employing the “Less is More” Technique
When it comes to smoking food, people generally associate more smoke with more flavor. In actuality, this isn’t the case. Too much smoke can become overwhelming, and the flavor of both the wood chips and the item you’re smoking will be lost. It only takes an incredibly small amount of smoke to create genuinely flavorsome food.
All meat, smoker, and wood chip combinations will require a phase of trial and error in order to find the sweet spot in regard to producing the best result, but if you enjoy barbecuing, that’s half the fun of the whole process.
4. Cooking Poultry
When it comes to cooking items such as chicken, it’s essential to adopt a slightly different style than you would use with smoking red meat. First, forget “low and slow” cooking; chicken needs to be thoroughly cooked at a higher temperature to ensure it’s evenly cooked throughout.
Due to the potential danger of salmonella poisoning, you’ll want to ensure your chicken is cooked thoroughly. This is when your internal temperature gauges come in handy. The chicken should reach an internal temperature of around 165ºF in order to be safe to eat.
5. Before You Get Started
If you are using your electric smoker for the first time, you will want to season it. No, this does not mean shaking salt and pepper all over it.
Seasoning your smoker involves heating it up while empty in order to cleanse it from dust, odors, and any other lingering residues.
Also, make sure you add the woodchips and preheat the smoker before placing the meat on the racks.
Our Top 10 Wood Chip Flavors
- Apple: With a subtly sweet and fruity flavor, applewood chips are great for all meats (especially ham) and even some seafood.
WESTERN 28065 Apple Flavored Smoking Chips, 180 cu in (Pack of 1)- Apple BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Apple wood heat treated to eliminate and prevent pests, mold, or rot. 100% Natural.
- 180 cubic Inches of large sized Apple BBQ Smoking Chips per package.
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- Hickory: A strong, sweet, and mellow flavor, hickory lends itself particularly well to meats such as hams or bacon.
Western Premium BBQ Products Hickory BBQ Smoking Chips, 180 cu in- Power Source Type: Manual
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- Maple: Surprisingly not as sweet as you may assume, this mild smoky flavor goes well with ham, small game birds, and even cheeses.
SMOKING CHIPS 2# MAPLE- W w w Wood 28067 2 lb BBQ Maple Smoking Chips
- W W WOOD INC
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- Walnut: A strong and slightly bitter flavor, walnut wood chips typically aren’t for everyone, so this flavor is often mixed with other wood varieties for a milder taste.
- Pecan: This sweet and nutty flavor is perfect when paired with a variety of fish or poultry.
Western Premium BBQ Products Pecan BBQ Smoking Chips, 180 cu in- Pecan BBQ Smoking Chips for a charcoal, gas, or electric grill. See description for cooking instructions.
- Pecan wood heat treated to eliminate and prevent mold or rot.
- 180 cubic Inches of large sized Pecan BBQ Smoking Chips per package.
Last update on 2026-01-09 / Affiliate links / Images from Amazon Product Advertising API
- Cherry: Slightly milder than applewood, cherry delivers a sweet and fruity flavor that’ll leave a rose tint on lighter colored meats.
Western Premium BBQ Products Cherry BBQ Smoking Chips, 180 cu in- Cherry BBQ Smoking Chips for a charcoal, gas, or electric grill.
- See description for cooking instructions.
- Cherry wood heat treated to eliminate and prevent rot.
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- Orange: Fantastic for fish and other seafood products, orange wood chips will give you a mildly tangy and citrus note.
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- Mesquite: One of the hottest burning woods, using mesquite will leave a strong, earthy flavor, making it great for red meats.
Weber Mesquite Wood Chips, for Grilling and Smoking- Mesquite wood chips
- Big bold flavor
- Great with pork, lamb, & beef
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- Jack Daniel’s: Made from filter charcoal, Jack Daniel’s coals leave an aromatic taste that is strong and sweet.
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Jack Daniel's 01749 BBQ Smoking Chips, 1 pack, Black- Adds the distinct flavor of Jack Daniel’s Old No. 7 Brand to your smoked meats
- Wood chips for smoking made from real Jack Daniel’s Old No. 7 Brand whiskey barrels
- Produces a mouth-watering combination of whiskey and oak wood smoke
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- Mulberry: Very similar to the applewood but with more of a tang, mulberry is great for pork or ham as well as fish.
- Wood Chips for Smoking Meats and Cheeses. Use in your smoker box or just add to your charcoal Grill
- Made from Virgin Hardwood Trees from Central Iowa and Missouri
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Our Conclusion
So, in answer to the question, “Do you soak wood chips for electric smokers?” the exact response is more a matter of personal preference. While it can prevent the wood from burning away too quickly, it doesn’t really make much of a difference when you factor in that you’ll be burning wood chips for a number of hours to smoke your perfect meat.
Instead, we consider soaking wood chips as a great way to add a variety of new and original flavors to your food. It allows you to create a unique blend of flavors that you may not have considered trying before.
Whether or not you choose to soak wood chips before smoking would really depend on your goals as a cook and what kinds of experience you want to provide for those who will be eating the meal.
It doesn’t hurt to go ahead and try it out. Just remember that if you do soak the wood, it’s typically a good idea to leave it in the liquid for at least 30 minutes.
Additionally, if you want to skip the soaking process but want to add other flavors, try out the different flavored wood chips we presented above.
Stay safe … and happy barbecuing!
Last Updated on September 16, 2020 by Judith Fertig
joni paule says
Do you have a book for newcomers of using an electric smokets
I am in need of this information ido not have the manual for my electric smoker thanks Joni
Judith Fertig says
You can read this article: https://www.bbqqueens.com/best-electric-smoker-cookbooks/