Like the best electric grills, you can cook foods like steaks and burgers on an electric smoker, but keep in mind that most of them are designed to run at low temperatures in the 200- to 300-degree range. Sure, those temps will cook your steak, but you won’t get that caramelized exterior and those nice grill marks you get at hotter temperatures. That said, one of my favorite ways to cook a steak or a section of whitetail or elk backstrap is to slow smoke it at a low temperature until it reaches the doneness level I’m looking for, then rest the meat for a few minutes before searing it in a hot cast iron skillet. The process is known as reverse sear cooking, and if you haven’t tried it, you should.