Cajun Injector Electric Smoker
Smoky flavor and moist meat every time you smoke. The Cajun Injector Electric Smoker is equipped with state of the art digital technology. Maintains continuous temperature (100°F to 275°F) throughout the cooking process. Where there's smoke…there's FLAVOR! The state of the art digital technology of the electric smoker takes the guess work out of smoking by maintaining an accurate temperature throughout the cooking process. The result is smoky flavor and filled moist meat.
Types of Smoking
- Inside dimensions 13 deep x 17 wide x 31 inches tall
- Auto shut-off
- Side access wood pellet chute
- 5 chrome racks
- Adjustable door latch
- 2 rear wheels
- 2 front legs with adjustable height
- Air damper
Dry smoking uses indirect heating with a low smoldering heat source to slowly cook foods while infusing a smoke flavor.
Wet smoking or water smoking is more often employed when smoking and uses a pan of water, fruit juices, wine, or other liquids to maintain moisture and tenderness throughout the smoking process.
Cold smoking is the process of smoking food usually at temperatures below 100 degree F, or below a temperature that burns of liquefies fat. Foods for cold smoking would usually be cured first – smoked bacon, hams, and smoked fish.
Hot Smoking is the process of smoking food at the same time as it is cooked and is the form of cooking this booklet references. Foods for hot smoking would normally be eaten soon after they are prepared. Hot smoked foods may be cured (brined) or marinated, or basted. Additionally, rubs may be used to tenderize or enhance flavor as well as to moisturize and complement smoky flavors.
Cajun Injector Electric Smoker Curing Procedures
To get the best results from your new smoker we recommend that you cure it before the first use. Here are a few simple tips to help make your smoker perform to its best level:
1.Remove all the racks from the protective wrapping and wash in warm soapy water and rinse well. Dry and put aside.
2.With a wet towel, wipe the inside of your smoker to remove any residue.
3.Once the inside is dry, use some vegetable spray or olive oil spray on a dry towel and wipe the inside walls liberally.
4.Turn the smoker on to 225° F. Place a 1/4 cup of wood chips or pellets in the smoke chamber and smoke for two hours.
5.Congratulations! Your smoker is ready for use.