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The wood-fueled smoking of meat is gaining popularity throughout North America. Because the food is cooked at a low temperature, over a long period of time, the result is a moist, flavor-filled product. Fruit and nut woods such as apple, cherry, hickory and mesquite are most often used. Electric smokers are becoming popular with backyard and professional cooks because of its convenience, temperature control and ease of use. The heating elements are regulated by a digital thermostat, providing evenness in cooking temperature and amount of smoke.


Marinade or dry rub the sirloin tip roast according to the recipe. Remove the roast from the refrigerator and let it sit on the counter until it reaches room temperature - this is essential to ensure that the steak will be cooked in the middle.

Set up the electric smoker according to the manufacturer's instructions. Place the flavoring wood around the electric elements. If the smoker has a watering pan, fill it with warm water or marinade to within an inch of the rim. The water should last from two to three hours.

Put the cooking grill in the smoker. Close the lid and plug in the smoker, setting it to the maximum temperature. The steak roast can either be seared in a griddle to further seal in the juices, or placed directly in the smoker when it is heated.

Cook the roast for up to two hours. After 90 minutes, check the internal temperature of the roast with a meat thermometer. The probe must be placed in the thickest part of the roast for five minutes. The final temperature should be 135 degrees F for medium rare and 145 degrees F for well done.

When done, remove the roast from the smoker with tongs. Allow it to sit for 20 to 30 minutes. This allows the juices to redistribute evenly throughout the roast. Slice the roast beef against the grain in thin strips and serve.


If the smoker has a water pan, use beef broth instead of water. The pan will catch the drippings from the cooking roast, and the broth will make a delicious gravy base.


Do not place flavoring wood directly on the electric element. Do not use resinous woods such as pine or cedar in your smoker, since it will produce an unpleasant flavor in the food.

About the Author

Brian Burhoe

Brian Burhoe has been writing professionally since 1971. His stories have appeared in "World of If Magazine," "Fantastic Stories" and "Best Science Fiction Stories of the Year." He cooks in Atlantic Coast restaurants and he is a graduate of the Holland College Culinary Course and holds a Canadian Culinary Federation chef's certificate.