How to Smoke Meat in an Electric Roaster

Smoking meat in an electric roaster is now easy with the Oster 16 Quart Smoker Roaster Oven. It is designed with removable wood chip pockets to use when smoking meat outdoors.  It is not recommended to smoke indoors but can be used as a regular roaster oven to bake all types of meats and meals as well.  The best thing with this roaster is having that added feature of smoking a brisket or turkey.

I picked up this electric roaster to use at tail gate parties and camping trips.  It is definitely portable, travels well and the enamel coated liner pan is easy to clean.  The red and black colors of the roaster sold me as well!  The only thing I am not happy with is the short electrical cord it comes with.  I would have preferred a longer cord to reach further when camping and cooking on the outdoor table.  With an extension cord, however, it is an easy fix.

It is easy on how to smoke meat in a electric roaster oven such as this one.  This one only takes 1 1/2 cups of mesquite wood chips compared to the larger smokers that need much more wood chips and charcoal briquets.  Rub your brisket meat with your favorite spices and add  1 cup of water in roaster pan liner.  Set oven temperature on 250 degrees and cook slowly for up to 6 hours or an inner meat temperature of 195 degrees.  To tenderize the meat even more, turn the roaster off, wrap it in foil and let it simmer in the roaster pan with juices for another 2 hours.  This is the most tender smoked meat you will have ever tasted.