Recipes · Smoking

Smoking Electric Grill Recipes

Smoking on an electric grill means accepting a different rhythm than stick-burning. There's no fire to manage, no dampers to chase, and — on woodfire-electric units — the pellet hopper does the temperature-holding for you. What you're buying with that simplicity is consistency: the recipes below run for six, eight, sometimes ten hours at a dead-flat temperature without intervention, which is a thing almost no offset smoker does. You'll find brisket burnt ends, pulled pork shoulder, low-heat ribs, and cold-smoked salmon — the four techniques that benefit most from unattended temperature control. Each one specifies which electric model it was tested on and whether a woodfire accessory is required for authentic bark. Filter by time to separate a weekend cook from a full-day cook, or start with pulled pork if you've never smoked on electric before — it's the most forgiving entry point.