An electric smoker is the easiest way to start making real barbecue. It’s an insulated cabinet with an electric heating element at the bottom, a tray for wood chips that smolder to make smoke, and a water pan to keep things moist. You set a temperature, usually between 225°F and 250°F for barbecue, and it holds it for hours with no charcoal to light and no fire to manage. You just add wood chips now and then.
They’re also inexpensive. A good electric smoker costs $200 to $300, compared with $600 or more for a good pellet grill, and they work on a patio or balcony where charcoal isn’t allowed.
Our top pick is the Masterbuilt 30-inch Digital Electric Smoker (about $237). It’s the best-selling electric smoker on Amazon, with more than 11,000 ratings, and its side wood chip loader lets you add chips without opening the door and losing heat. If you want a built-in meat probe, the East Oak 30-inch adds one, along with a glass door and a chip tray that runs much longer per load. On a budget, the Char-Broil Analog is simple and powerful for about $205.
Our Picks at a Glance
| Smoker | Best for | Cooking space | Controls | Price |
|---|---|---|---|---|
| Masterbuilt 30-inch Digital | Most beginners | 711 sq in, 4 racks | Digital | About $237 |
| East Oak 30-inch | Built-in probe, glass door | 725 sq in | Digital | About $300 |
| Char-Broil Analog | Budgets, simplicity | 544 sq in, 3 racks | Analog dial | About $205 |
| Bradley Digital 4-Rack | Longest unattended smoke | 572 sq in, 4 racks | Digital | About $550 |
Best Overall: Masterbuilt 30-inch Digital Electric Smoker
Best overall
Masterbuilt 30-inch Digital Electric Smoker
An insulated digital smoker with a side wood chip loader, four chrome racks, and 711 square inches of space.
The Masterbuilt 30-inch Digital has introduced more people to smoking than almost any other smoker. A digital control panel sets the temperature and cook time, and a thermostat holds it. The body is fully insulated, so it stays steady even on cool days. Four chrome racks give you 711 square inches of space, enough for a couple of pork shoulders, several racks of ribs cut to fit, or a big batch of jerky.
Its best feature is the side wood chip loader. You push chips in through a tube on the side, so you don’t open the door, let out heat and smoke, and add an hour to the cook. A removable water bowl adds moisture, and a rear drip tray catches grease.
It tops out at 275°F, which is right for low-and-slow barbecue but too low for crispy poultry skin (more on that below). Like most smokers, its built-in readout can differ from the real cabinet temperature, so use a separate probe thermometer for the meat and, ideally, one for the cabinet. Common complaints are failed controllers and heating elements after a few years, and replacement parts are easy to find.
Buy it if you want a proven, easy smoker at a great price. The 710 WiFi version (about $350) adds app control and meat probes.
Best With a Meat Probe: East Oak 30-inch Electric Smoker
Best with a meat probe
East Oak 30-inch Electric Smoker
A digital smoker with a built-in meat probe, glass door, side chip loader, and a long-burning chip tray.
The East Oak 30-inch adds two things beginners love. A built-in meat probe shows the internal temperature on the control panel, so you know when the brisket is done without opening the door, and the smoker can switch to keep-warm when your timer ends. A glass door lets you watch the food.
East Oak says its chip tray produces smoke for about three hours per load, much longer than the 30 to 45 minutes many smokers get, so you add chips far less often. It also has a side chip loader, 725 square inches of space, temperatures up to 275°F, and a 12-hour timer. It has nearly 2,000 Amazon ratings averaging 4.7 stars.
Glass doors lose more heat than insulated metal ones and get smoky, so plan to wipe it down. East Oak is a younger brand than Masterbuilt, with fewer third-party parts.
Buy it if you want the convenience of a built-in probe and fewer chip refills.
Best Budget: Char-Broil Analog Electric Smoker
Best budget
Char-Broil Analog Electric Smoker
A simple insulated smoker with a 1,200-watt element, a dial control, and three racks for about $205.
The Char-Broil Analog keeps things simple. A dial sets the heat instead of a digital thermostat, and a door-mounted gauge shows roughly how hot the cabinet is. Its 1,200-watt element is stronger than most digital smokers’, so it recovers quickly after you open the door and copes better in cold weather. Three chrome grates give you 544 square inches of space.
Analog control means you’ll check and nudge the dial more often, especially as outdoor temperatures change, and the door gauge is a rough guide, so use a separate thermometer. It has more than 1,300 Amazon ratings averaging 4.4 stars.
Buy it if you want to try smoking for as little as possible and don’t mind adjusting a dial.
Best Hands-Off: Bradley Digital 4-Rack Smoker
Best Hands-Off smoker
Bradley Digital 4-Rack Smoker
A digital smoker that feeds compressed wood bisquettes automatically, for hours of smoke without refilling.
The Bradley solves the biggest chore of electric smoking: feeding wood chips. Instead of loose chips, it burns bisquettes, small pucks of compressed wood that a tower on the side drops onto a burner one at a time, about every 20 minutes. Each burns out before the next drops, so you get clean, steady smoke instead of smoldering ash, and a full tower runs for hours without attention.
It has digital temperature and time controls, a stainless steel interior that resists rust, and four racks totaling 572 square inches. Bradley’s separate smoke generator also makes it one of the best electric smokers for cold smoking cheese and salmon, with the heating element turned off.
It costs more than twice as much as the Masterbuilt, and you have to buy Bradley’s bisquettes, which cost more than bagged chips.
Buy it if you want the most hands-off smoke, or you’re interested in cold smoking.
Electric vs. Pellet Smokers
| Electric smoker | Pellet smoker | |
|---|---|---|
| Price | $200 to $550 | $500 to $1,500+ |
| Temperature range | About 100°F to 275°F | About 180°F to 500°F+ |
| Smoke flavor | Lighter | Stronger |
| Grilling and searing | No | Yes, on many models |
| Fuel | Electricity plus wood chips | Wood pellets and electricity |
| Ease of use | Very easy | Very easy |
An electric smoker is cheaper and simpler, and it’s great for ribs, pork shoulder, fish, jerky, and cheese. A pellet smoker costs more but makes stronger smoke flavor, reaches grilling temperatures, and can roast and even bake. If you want one cooker that does everything, see our guide to the best pellet smokers.
How to Get More Smoke Flavor
- Use dry chips. Soaking wood chips makes steam, not better smoke. Add a small handful at a time.
- Start with a cold piece of meat. Smoke flavor sticks best to cold, damp surfaces in the first hour or two.
- Choose your wood. Hickory and oak are classic for pork and beef; apple and cherry are milder and good for poultry and fish; mesquite is strong, so use it sparingly.
- Add a pellet tube or maze, an inexpensive tray that smolders wood pellets for hours, if you want more smoke than the chip tray gives.
- Don’t expect a big smoke ring. The pink ring under the bark forms from gases released by burning charcoal or wood. Electric smokers produce less of them, so the ring is thinner. It doesn’t affect flavor.
Crispy Skin and Bark
At 225°F to 275°F, chicken and turkey skin turns rubbery rather than crisp. Smoke poultry to about 155°F to 160°F internal, then finish it on a hot grill or in a 425°F oven until it reaches 165°F and the skin crisps. For better bark on brisket and pork, keep the smoker humid early, then let it run dry for the last few hours.
Cook to a Safe Temperature
Use a probe thermometer and the USDA’s minimum safe internal temperatures: 165°F for poultry, 160°F for ground meats and sausage, and 145°F with a three-minute rest for whole cuts of pork, beef, and lamb. Pulled pork and brisket are cooked much higher, to about 195°F to 205°F, so their connective tissue breaks down and they turn tender. Our meat temperature chart lists safe and target temperatures for every cut.
Tips for Electric Smokers
- Season it first. Run a new smoker empty at its highest temperature with chips for a couple of hours to burn off manufacturing oils.
- Plug it in directly, or use a short, heavy-duty outdoor extension cord. Thin cords overheat and drop voltage.
- Keep it covered and dry. Electric smokers shouldn’t sit in the rain, and they shouldn’t be used indoors or in a closed garage.
- Expect longer cooks in cold weather. An insulated jacket or a spot out of the wind helps.
- Empty the drip and chip trays after each cook to prevent grease fires and stale smoke.
How We Chose
We compared popular electric smokers on temperature control and stability, insulation, cooking space, wood chip handling, probes and timers, build quality and parts availability, owner ratings, and price. We focused on cabinet-style smokers made for barbecue and included one bisquette smoker for the longest hands-off smoke.
Electric Smoker FAQ
Are electric smokers worth it?
Yes, if you want easy, consistent barbecue for little money. They hold a steady temperature with almost no effort. They make lighter smoke flavor than charcoal or pellets and can’t grill or sear.
What is the best electric smoker for beginners?
The Masterbuilt 30-inch Digital. It’s affordable, easy to use, and has a side chip loader so you don’t lose heat adding wood.
Do you soak wood chips for an electric smoker?
No. Soaked chips steam until they dry out, which delays smoke. Use dry chips and add small amounts at a time.
How long does it take to smoke ribs in an electric smoker?
About five to six hours at 225°F for pork spare ribs, and four to five hours for baby back ribs. Cook to tenderness rather than the clock.
Can you use an electric smoker in the rain or winter?
In winter, yes, though it will take longer. In rain, keep it under a covered patio or use a cover made for smokers, since water and electrical parts don’t mix.
Can you use an electric smoker indoors or in a garage?
No. Smokers produce smoke and carbon monoxide from smoldering wood and must be used outdoors in a well-ventilated area.
