What is the brand of the smoker ? Electric smokers
can be (but aren't always) somewhat limited, depending on the power of the heating element. For example the "Little Chief" brand generally has a very low heat capability and is thus good for smoking
very small cuts of meat as well as fish, jerky, etc. Not saying they can't do more, just that you have to work a lot harder at it. The Brinkman (and other brand) "bullet style" smokers are a little more versatile in that they are capable of higher temps and have a larger volume. There are also more "industrial strength" models out there but I do not have first hand knowledge of these.
Two little "hints" for using electric smokers (a) if you have to use an extension cord to plug it in, make sure it is heavy gauge and as short as possible. Using a long and/or light gauge extension cord reduces the amount of power that gets to the element, thus lower temps. (b) When you are cooking try to protect the smoker from the wind/cold air as much as possible. Because most of these units do not have a rheostat control you can not adjust the heat level...and thus the ambient air temp has a LOT to do with how well and how quickly your product will cook. I have a lot of experience using an Brinkman electric smoker and the cooking times were all OVER the map depending on the outside air temps and exposure to the wind.
Not trying to make it complicated, just letting you know that there is a little more to it than "set it and forget it".
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