17 BEST Electric Smokers Reviews of 2022

Start your search for the best electric smoker here. Compiled in this guide is this year’s top choices. Included are in-depth reviews and recommendations geared to make choosing the best electric smoker to match your expectations and budget easier.

From smoked spices to sides to meats and fish, that charred essence and tender juiciness is dynamite. Whether you’re a total novice or grilling pro, smoking is quite the labor of love. But with one of the best electric smokers, it’s much simpler.

We rated our top 17 picks based on — cooking space, construction, temperature control, cleaning ease, and affordability. The list consists of electric smokers that are best for your buck, and get the job done the easy way. We also deep dive into helpful information for using, cooking with, and cleaning your electric smoker of choice.

Consider this the ultimate guide to your best and easiest smoke meat. We’re excited to make the action of imperfect buying easier — plenty of information awaits in this page.

What is an Electric Smoker and How Does It Works?

An electric smoker is a cooking device that uses hot electric rods to smoke food. Ease is the main advantage of electric smokers over traditional models. Electric smokers offer portability, simple temperature monitoring, cleaner operation, and innovative designs. Most are very well-insulated, durable, and rust-resistant due to stainless steel or cast iron construction.

These smokers differ based on cooking area, temperature control options, and apparatus. Apparatus vary across digital electric models and include one-touch power buttons, remote controls, Bluetooth connectivity, digital control display, automated preheating, and cool-down cycles. But, every electric smoker will have a main heating element, heating rods, drip pan, water tray, grill racks, air vent, damper, internal temperature gauge, and wood chip container. The overall beauty of this technology is its ability to combine the delicious results of charcoal and wood grilling with easier monitoring and cleanup.

An electric smoker is like an oven, but with smoke. It works by using electricity to heat the element at the bottom of the smoker. The wood chip tray is directly above the heating element where it can smolder to give the food fascinating, aromatic smoked flavors. Food that is inside is heated via convection as air and smoke circulate. If the smoker has a rheostat, it allows temperature control by controlling the flow of electricity.

BEST 17 Electric Smokers of 2022 (Updated)

  1. Best Overall: MasterBuilt Bluetooth Electric Digital Smoker
  2. Best Runner Up: MasterBuilt Black Electric Digital Smoker
  3. Best Price: Char-Broil Analog Electric Smoker
  4. Best Insulated Choice: Dyna-Glo Digital Bluetooth Electric Smoker
  5. Best Beginner’s Choice: Char-Broil Deluxe Digital Electric Smoker
  6. Best for Commercial Use: Bradley Digital 6 Rack Electric Smoker
  7. Best Cooking Capacity: MasterBuilt Front Controller Smoker
  8. Best Versatility: Pit Boss Grills 2.2 Digital Smoker
  9. Best Value: CookShack Electric Smoker Oven Model
  10. Best On-The-Go Design: MasterBuilt Portable Electric Smoker
  11. Best Professional Look: Smokin-It Model #1 Electric Smoker
  12. Best Portability: Smokehouse Products Little Chief Front Load Smoker
  13. Best Moist Meats: Old Smokey Electric Smoker 
  14. Best Reliable Quality: Char-Broil Vertical Electric Smoker
  15. Best Small: Smoke: Hollow Electric Smoker
  16. Best Viewing Window: Smokin Tex Pro Series 1400
  17. Best Affordable Analog: Masterbuilt Black Electric Analog Smoker

BEST OVERAL: Masterbuild Bluetooth Electric Digital Smoker


  • Weight: 61.8 lbs
  • Dimensions: 19.9 x 20.7 x 33.5
  • Heating element: 800 watts
  • Bluetooth Smart Monitoring
  • Digital control panel
  • 4 Chrome-coated racks
  • Slidable, side access wood chip tray
  • Wheels and rear-mounted handle


The Masterbuilt 30’ Bluetooth Digital Electric Smoker is the best choice for this year’s overall pick. If you’re looking for smoking consistency with Bluetooth connectivity, this is the choice for you.

Equipped with an 800-watt heating element and 730 square inches of cooking space, this smoker can cook large quantities. And has the capacity for two turkeys, four racks of ribs, or four pork butts. Of course, this is ideal for barbecues and family dinners.

The Bluetooth feature and the built-in thermometer makes temperature monitoring a breeze while socializing and relaxing. It also reduces the need to open the door, just like the side-loading wood chip container. Talk about convenience! The Masterbuilt 30’ Bluetooth Digital Electric Smoker is a digitally advanced smoker, worth the investment, and that serves barbecue portions of smoky flavor.


  • Durable powder-coated steel construction
  • Programmable for set and forget cooking
  • Set and forget smoking style
  • Insulated cooking chamber
  • 800-watt heating element for quick heating


    • No viewing window
    • Cumbersome bottom handle
    • A bit pricey

What Did We Like?

Construction: Built for stress-free use, all-around convenience. The unit is durable with a black, powder-coated steel exterior that ensures protection from the elements. While hiding wear and tear well. Wood chips reloading is a breeze, without opening the smoker door. The wheels make it super portable on any occasion. Plus, the coating on the racks is also great for making clean-up effortlessly easy.

Huge Interior. Unless you’re trying to smoke a whole boar. It’s a generous 730 square inches of cooking space. That provides you with enough room to smoke party-sized servings, approximately 80+ pounds of weight capacity. Each of the four shelves is well-spaced. Holding up to two racks of ribs or three whole chickens.

What We Didn't Like?

Handle Placement: The awkward placement of the bottom handle is the only design flaw. While the bottom handle provides an easy lift point for hoisting into a vehicle or any high platform. It's a disadvantage when rolling the model across significant distances. Even with the wheels, having two people carry it 30ft or more would be better.

Price: It's worth the expense, but for some, it's too much of an investment. Especially if you're not ready to buy a top of the line smoker or won't be hosting large parties.

Best Runner Up: MasterBuilt Black Electric Digital Smoker


  • Weight: 45.86 lbs
  • Dimensions: 20 x 17 x 33.5 inches
  • Heating Element: 800 watts
  • 730 square inch cooking capacity
  • Built-in thermometer and digital controls
  • Slide-loading wood tray

It’s the Masterbuilt Bluetooth minus the Bluetooth connectivity. A better choice, if you don’t fancy, advanced technology. Like our #1 pick. The capacity is 730 with four chrome-plated smoking racks. All features, pros, and cons are similar to that of the Masterbuilt Bluetooth (mentioned above). It’s another reasonably priced, premium product from this US-based family company.

This smoker is ideal for smokers of all experience levels with generous cooking portions.

Best Price: Char-Broil Analog Electric Smoker


  • Weight: 50.2 lbs
  • Dimensions: 16.5 x 18.1 x 32.5 inches
  • 544 inches of cooking space
  • Heating element: 1200 watts
  • Digital LED control panel
  • Removable, front access water, grease, and wood chip tray
  • Double-wall insulation, dual exhaust port
  • Simple, analog temperature gauge

If your dad is an expert or you consider yourself a pro, the Charbroil is the best, affordably priced analog smoker. But, for those who are beginners, it’s rather complex. If you’re a first-time user, it’s best to go with a simpler model.

Sturdy and water-proof, the Charbroil Analog can smoke all your favorite proteins. While, design features like dual exhaust port, double-wall construction, and dual door latch seal in smoke and heat. It’s easy to use and packs plenty of heating power and cooking space. Though heavy for its size, this analog smoker is great for no-frills, hassle-free backyard barbecue smoking.


  • Durable construction
  • Straightforward analog design
  • Competitively priced


  • No internal meat thermometer
  • Must open door to reload wood chips

What Did We Like?

Quality Design: This smoker is built with sturdy, high-quality materials, and is well insulated. The heat and moisture retention of the double insulated walls and doors is superior to most. So, there's no need to soak your wood chips. The dual latch is very child-friendly and keeps the door closed tight long after the seal wears down. The dual ventilation allows the wood chips to smolder without producing a roaring flame.

Good Temperature Control: The Charbroil Analog uses a 1200-watt electric heating element. It maintains even temperature easily and can achieve its optimal smoking temperature in about 20-30 minutes. The fog-resistant temperature gauge is front and center on the door for quick temperature checks.

Adjustable Trays: Each aluminized tray can be secured to the bottom of the smoker, but removal is simple for hassle-free cleanup. The 544 square inches of cooking space is spread over 3 chrome-plated, dishwasher safe cooking grates. Best of all, the grease tray is accessible from underneath for easy dumping without losing heat. But, you have to open the smoker door to reload the wood chip and water trays.

What We Didn't Like?

Temperature Knob Placement: The knob is a pain to adjust. Temperature adjustments, while cooking, require you to put your face and hands very close to the hot device. Back and knees issues add to the discomfort because the knob is at the base of the smoker next to the plug.

Best Bluetooth Connectivity: Dyna-Glo Digital Bluetooth Electric Smoker


  • Weight: 62.2 lbs
  • Dimensions: 19.4 x 19 x 32.5 inches
  • Heating element: 800 watts
  • Digital push-button control panel
  • 4 Chrome-plated cooking racks
  • Side-access wood chip panel
  • Built-in thermometer

Its technology made for laid back smoking, easy cleaning, and compact for storage. We would recommend beginners get the model with windows. With 732-square inches of cooking space and 4 four chrome-plated grills, the Dyna-Glo Digital provides more room than the average gas or charcoal grill.

Once connected to smart devices, through Bluetooth connectivity, set and monitor the temperature remotely. Built to hold in heat, the model has double-wall insulation and flexible, high-temperature door seal. An easy-access outer drawer housing the wood and flavor trays lets you reload each without smoke or heat escaping. And the digital thermostat and control panel display aids in closed-door temperature monitoring.

Think sleek exterior, lots of great features, and high heat retention. It’s an economic bargain compared to top brand smokers.


  • Retains heat for several hours
  • Removable components for easy cleaning
  • Very economical


  • Small wheels
  • Small, unsecured grease tray
  • The heating element sags after a few uses
  • Releases more smoke than top pick models

What Did We Like?

High Heat Retention:This electric smoker is well-insulated. The standard insulation liner and double-wall construct retain heat very well for hours. And also make the smoker resistant to scratches. Although the door swings open easily, there's no need to open it often. Because trays are accessible from the outside and temperatures are displayed via Bluetooth or the control panel.

Simple Controls: . If you've worked an oven before, you're already familiar with the controls. Even if you haven't it's pretty simple. There is a power button, a timer, temperature display slot, and up and down arrows to raise and lower the temperature by small increments. Given that the thermometer isn't analog, you can accurately gauge when your food is done.

What We Didn't Like?

Greasy Tray: The grease tray is small and unsecured. Without an alcove at the bottom of the smoker, it is prone to sliding. The tiny size also increases the likelihood of spillage and messes to be wiped out.

Wheel Size: Dyna-Glo Digital has rear wheels that make rolling transport possible. But, larger wheels would improve the rolling experience. Nevertheless, small wheels are better than none and ensure the chamber is sturdy. The rear handles also provide a good grip when wheeling the smoker around.

Best Beginner Friendly: Char-Broil Deluxe Digital Electric Smoker


  • Weight: 50.2 lbs
  • Dimensions: 16.5 x 18.1 x 32.5 inches
  • Double-wall insulation
  • Digital LED control panel
  • Insulated glass window
  • Removable thermometer and trays

If you’re a slow-cooking novice, you can’t go wrong with this model. The Charbroil Deluxe is a competitively priced unit that ticks all the barbecue boxes. You can go from purchase to smoking in an afternoon.

Designed for ease, the unit cooks to your desired temperature, shuts down, and keeps your food warm until retrieved. At less than 3 feet tall, the unit fits well in tight spaces with a surprisingly big cooking space of 725 inches and 4 adjustable racks. It’s arguably a small smoker, but it delivers a great price and consistent temperature for a delicious, smoky flavor.


  • Double-walled sealed cooking chamber for high-quality heat retention
  • Removable temperature gauge
  • Remote temperature readings via sensitive meat probe
  • Large grease tray
  • Competitive, budget-friendly price


  • Height
  • Connectivity issues
  • Inflexible high temperature

What Did We Like?

Front Window Display:Many smokers lack this feature. But, with easy viewing, there's no need to interrupt the cooking process to check on your food. There's no heat leaked by this design detail. The smoker is fully insulated. And the cooking chamber has a double-walled construction that includes a door latch. The viewing glass becomes hot to the touch but doesn't fog.

Quality Design: . Besides an internal meat probe and good insulation. The wood chip and grease tray are quite large, so you don't have to refill too often. All trays are removable for hassle-free cleaning. It's LED display panel is readable at night and in poorly lit conditions. While the height and width are great for cramped spaces. The need to crouch low is sometimes awkward if you can't mount it on a raised platform.

What We Didn't Like?

Fixed High Temperature: The highest temperature by the Charbroil Deluxe is 275 degrees F. This isn't great for hot and fast cooking. As the temperatures above 275 can't be achieved to lower your cooking time. If this doesn't matter to you, you'll be happy to know you can cold smoke with the lowest temperature of 100 degrees F.


Best for Commercial Use: Bradley Digital 6 Rack Electric Smoker


  • Weight: 60.5 lbs
  • Dimensions: 11.5 x 15 x 33 inches
  • Heating Element: 500 watts
  • Runs on unique wood chips
  • 858 square inch capacity
  • Insulated design
  • LED display panel

Are you looking for a sleek design that smokes large quantities? You’re in luck! The Bradley Digital provides 858-inch cooking capacity and a good looking stainless exterior. Of course, it serves a crowd. We liked the easy to read, clearly labeled buttons. Plus, the oven mode option extends its use beyond smoking. This smoker’s capacity makes it great for commercial use. But there are a few design flaws.


  • User-friendly temperature reading and digital display
  • Durable, resistant construction
  • Serves more than an average family gathering


  • No wheels, lack portability
  • Inflexible high temperature
  • Expensive, with a high-priced recurring cost

What Did We Like?

Capacity:Six removable racks slide neatly into place in this smoker. That's plenty of space for simultaneous cooking.

Control:Bradley Deluxe has two separately controlled heating elements. To operate, simply set your temperature, time, and smoke level. If you forget to turn off, the auto-off feature will do it for you. The insulated steel, sealed, and coated in epoxy keeps your food warm.

What We Didn't Like?

Price:It isn't very budget-friendly. Furthermore, the wood feeder is designed to use bisquettes. Bisquettes are pucks of wood that, on average, cost more than wood chips.

Maximum Temperature: The 500-watt element is pretty weak. So, it takes a longer period to heat the interior and maintain its maximum temperature of 280 degrees F in windy or cold conditions. Making warm days and wind-protected areas the best place for use.

Best Cooking Capacity: MasterBuilt Front Controller Smoker


  • Weight: 72.97 lbs
  • Dimensions: 19.53 x 24.96 x 40.16
  • Heating element: 500 watts
  • 925 square inch cooking capacity
  • Digital LED Control panel and RF remote control device
  • Side-access wood chip tray
  • Full-size viewing glass

For those on a budget, or who want simple digital features, the Masterbuilt Front Controller provides a good value. The fully insulated interior makes it easy to cook for crowds at a consistent temperature. And it’s easy to see why. The unit houses 925 square inches of cooking space, four cooking racks, at just a height little over 40 inches. Meaning there’s plenty to go around at your next cookout, no matter your level of smoke mastery.


  • Budget-friendly
  • Heavy-duty, durable build
  • Hands-free control via remote
  • Wheels provide portability
  • Ample ability to serve 40+ guests
  • Consistent, accurate temperature controls


  • Viewing glass fogs during cooking
  • Inaccurate digital thermometer
  • Battery operated remote control

What Did We Like?

Smart Build:The high-grade, powder-coated metal and tight seal door are very resistant to wear, tear, and rust. The bright blue LED screen located directly on top allows quick, easy reading at both night and day. The handy remote is an update to the Masterbuilt Black Digital Smoker. It provides hands-free control from a distance of up to 100 feet. Wheels and also welcomed features. Like most, cleanup is minimal as the racks are non-stick. Some may say even easier. Because there is a drip hole that leads grease into the drip tray underneath.

Temperature:It maintains a consistent temperature throughout your work due to the tight-seal and insulation. This secure construct also ensures no heat escapes for maximum smoky results. An efficiency that allows the Masterbuilt Front Controller to cook for 4-7 hours on half a cup of wood chips, very impressive.

What We Didn't Like?

The Glass Window:. Viewing isn't possible while cooking. The condensation of the glass blocks the view of food in the smoker.

Best Versatility: Pit Boss Grills 2.2 Digital Smoker


  • Weight: 58 lbs
  • Dimensions: 5 x 23 x 41
  • Heating element: 1650 watts
  • 3 Porcelain-coated cooking racks
  • 593 square inch cooking chamber
  • LED push-button digital control
  • Viewing window

Ever had to serve 18 people at your barbecue? The Pit Boss 2.2 does so comfortably with a 593 square inch cooking chamber. With the multiple cooking options to smoke, roast, grill, or bake several of your favorite recipes. For ease of portability and high smoking temperature, the device has locking caster wheels, a powerful heating element, and blanket insulation. Its streamlined design and simple digital features make it one of this year’s best backyard picks.

  • Budget-friendly
  • Easy moving and storing, locking caster wheels
  • Powerful 1650-watt heating power, achieves high temperatures of 400 degrees F
  • The elevated stand makes cleaning easy


  • Needs close temperature monitoring
  • Reports of a defective heating element

What Did We Like?

Powerful Heating Element:Few compare, the heating power is twice that of any electric smoker reviewed previously. The max temperature of 400 degrees F is also far beyond that of many quality smokers. Its temperature range of 100-400 degrees gives you the versatility of grilling and baking, in addition to smoking. The design has double-walled, blanket insulation, so heat stays put inside.

Easy use and cleanup:Cleaning is never fun, but the Pit Boss 2.2 makes it that much easier because its elevated platform reduces the need to crouch. Loading and unloading the electric grill can also be done with ease compared to ground-based units. The large viewing window remains clear, allowing you to keep an eye on your progress. You'll find the oversized wood chip for uninterrupted cooking.

What We Didn't Like?

Temperature Control:. The Pit Boss 2.2 doesn't measure up in the category of smoking consistency and control. Due to inadequate smoke production and somewhat defective heating element.

Complex control panel:The Pit Boss app enables remote operation and monitoring, once downloaded via Google Play or the App Store. The digital control panel with LED read-out and integrated meat thermometer itself is very complex and requires the use of manual for guidance.

Best Value: CookShack Electric Smoker Oven Model


  • Weight: 76 lbs
  • Dimensions: 33.5 x 23.2 x 22.8
  • Heating element: 500 watts
  • 3 Nickel-plated grills
  • 4 caster wheels
  • 588 square inches cooking chambers

At a glance, this oven styled electric smoker looks like a vault. The welded, double-walled construct is just as impressive at holding heat as the Spin Glass insulation inside the cooking cabinet. We doubt you’ll be disappointed by the ability to set and forget, even in winter. Well built expect fall off the bone tenderness.

Though not the largest, the CookShack delivers a quality cook every time in small batches. Comfortably cooking 18lb turkey, 9lb salmon, or squeeze in 3 individual racks of ribs. That’s why it is fairly popular with backyard chefs. There is no bell and whistle tech like Bluetooth or a meat probe. The unit is a little expensive but a worthwhile investment for a flawless performer that lasts for decades.


  • Reliable, consistent temperature
  • Compact, movable unit
  • Durable stainless steel construction
  • Exceptional smoking consistency


  • Expensive pricing
  • No meat probe or programmable timer

What Did We Like?

Extremely well built:Dollar for dollar value for money! You will always find users passing on decade-old Cookshack smokers to the next generation in pretty good condition. Even when left uncovered outside, it still works and shines. Made with rust-resistant, heavy-gauge stainless steel inside and out, the design is compact and surprisingly easy to maneuver on wheels on camping trips.

Good Smoking Consistency:500-watt heating power delivers very well. The smoking temperature range is 125 to 250 degrees F. Thanks to the 100% stainless construct heat and moisture are consistently well maintained. For moist meats, that have shockingly deep smoke rings.

Simple to use:Pull out the stainless steel cook box, add wood chips, set your temperature via the top-mounted dial control, and begin. There isn't much else to it. So, you won't ever have to fiddle with wifi, Bluetooth, or buttons with the CookShack. The smoker box at full capacity is enough for 7-8 hours of cooking time.

What We Didn't Like?

Basic Features:There are no smart or digital features. That means no remote, programmable timer, or internal meat probe. Instead, you can use an external thermometer and timer. You have the option to insert a commercial quality probe to monitor the meat temperature.

Limited Cooking Space:With only a 588 square inch cooking cabinet, it certainly isn't big. But, you can smoke different types of food on the three racks, just not for large crowds.

Best On-the-Go Unit: MasterBuilt Portable Electric Smoker


  • Weight: 21.81 lbs
  • Dimensions: 15.94 x 23.62 x 23.31
  • Heating element: 1400 watts
  • 2 Chrome-coated smoking racks
  • Built-in temperature gauge
  • Analog temperature control
  • Folding legs

Portability and storage that goes from home to wherever you go. It lives up to its name! Compact, with foldable legs, and weighing only 20lbs, moving from the backyard patio to a camper, yacht or RV is a snap. So, of course, this means the smoker is small.

The analog controls are a drawback making the process a bit of a challenge as there is no internal meat probe. If you so desire, you can invest in a meat thermometer. Overall, the Masterbuilt Portable designed for taking masterful smoky flavor on-the-go.


  • Durable metal construction
  • Easy temperature dial settings
  • Lightweight, compact design for portability


  • Limited cooking space
  • No integrated digital timer or meat probe
  • Inadequate tray capacities

What Did We Like?

Durability:Built to withstand wear and tear well, like all Masterbuilt units, this smoker is sturdy with a double-walled cooking chamber. This insulation keeps the exterior cool to the touch during cooking. There are ventilation shafts to the back, and at the front, there is a locking, seal-tight door. Both keep smoke and moisture circulating at the right balance to produce a smoky taste. The 2 sturdy chrome-plated racks hold up large cuts of meat without bending. Assembly of the foldable legs and rear handles is a breeze.

Straightforward use:Like most analog models, there's no need to manipulate buttons on a control panel. Just use the dial to set the temperature and monitor the internal heat with the door-mounted temperature gauge. The Masterbuilt Portable can achieve temperatures as high as 300 degrees F.

Easy Cleaning:Besides portability, cleaning is also easy thanks to its size being smaller than average.

What We Didn't Like?

Small Cooking Space:The interior is large enough for 4 chickens, 2 racks of ribs, or a whole turkey when you remove the top grill rack. But the wood and other trays are a tad bit small. These trays require refilling almost every 2 hours or more frequently. And since there is no viewing glass, you will have to learn when fuel will typically become low to ensure the temperature doesn't drop midway through cooking. Bright side: Because you open the door often, you can quickly check the meat temperature with your thermometer.

Best Professional Look: Smokin-It Model #1 Electric Smoker


  • Weight: 58.8 lbs
  • Dimensions: 19.53 x 24.96 x 40.16 inches
  • Heating Element: 400 watts
  • Built-in wood chip box
  • Caster wheels
  • 18-gauge stainless steel

The Smokin-It Model #1 screams easy maneuvering and portability. Everything from the four heavy-duty, three-inch, rubber caster wheels to the compact frame. The temperature goes from 100 to 250 degrees F. And the removable, stainless-steel, cooking racks also provide flexibility.

This smoker is perfect for someone who enjoys cooking for family and friends. Or is an entrepreneur as the 18-gauge stainless steel construct is similar to smokers used by restaurants.


  • Highly durable build
  • Insulated interior
  • Compact frame fits in a small kitchen
  • Caster wheels for easy maneuvering


  • No digital features or built-in thermometer
  • Weak 400-watt element
  • Price is not competitive to other digital electric smokers
  • Tiny cooking capability for busy restaurant

What Did We Like?

Simple:One door, a sealed and insulated chamber, a temperature dial, and a few racks. Pretty much it. The convenient side handles, plus the four caster wheels make it easy to move around corners, and onto vehicles like trucks and RV campers. You can lock the wheels in position when in place. Replacing the dial, control knob, or heating element is also easy, if necessary.

Heat Retention:. The smoker is dense and seals in all the heat used in it given how warm to the touch the smoker remains (even when smoking hot inside).

What We Didn't Like?

Small size:The cooking capacity is 22 lbs of meat. In the case of ribs, for instance, that's only enough room for two 12 lbs rack of ribs. So, of course, we would want to have the professional design and portability in a bigger size.

Price:While it delivers in taste. The size, weak 400-watt heating element, and tech-free build don't make it very budget-friendly as other models. .

Best Portability: Smokehouse Products Little Chief Front Load Smoker


  • Weight: 12.6 lbs
  • Dimensions: 11.5 x 11.5 x 24.5 inches
  • Heating element: 250 watts
  • Durable, embossed aluminum construction
  • 4 Easy-slide in and out chrome-plated grills
  • Front door panel lifts off easily

When easy storage and portability are your priority, choose the Little Chef. One of the smallest top choices on the market. A decent size under 12 inches wide and 24.5 inches tall.

The no-frills design makes smoking simple. With a 250-watt heating element, it’s built to give you a consistent low temperature of 165 degrees F. This is a small, basic smoker, great for beginners and persons who smoke fish and lean meats.


  • No assembly required
  • UL and CUL certifications for safety


  • Zero temperature control
  • Aluminum construction

What Did We Like?

Price:Very much on the low price end. The Little Chef is cheap and easy to store. Best of both worlds, for persons who like affordable, straight-forward functionality and slow-cook smoking in small quantities. Price ranges for electric smokers vary widely. But, on average, this smoker is half the price of most smokers.

Easy to Use:As said before, the smoker is beginner-friendly, especially if you are tech-adverse. Made from aluminum it’s very light. Weighing only a little over 12 pounds, moving it is a job for one. There's nothing fancy about it. Just apply wood chips to the loading pan, flip a switch to turn on and the smoker will always set itself to 165 degrees F.

What We Didn't Like?

Temperature Setting:So simply put together a supervised child could operate it. Very novice-friendly. With the Little Chef, temperature adjustments are impossible because there is no rheostat. It's designed to run at 160-165 degrees and can't handle pork butt, brisket or a rack of ribs. Fish and other tender proteins are more doable smoking projects.

Aluminum Construction:Aluminum isn't great at retaining temperature. Nor does it hold up well to abuse. You might discover dents and scratches quickly if not treated and stored with care. The thin material sometimes has problems with temperature control in windy and cold conditions.


Best Meat Moisture: Old Smokey Electric Smoker

  • Weight: 24 lbs
  • Dimensions: 17.5 x 17.5 x 29
  • Heating element: 1400 watts
  • Grey color
  • Heat thermostat control

A trashcan style smoker is very affordable for those on a budget. It’s another great no-frills option offering a hands-on approach to getting the job done. The Old Smokey brand has been around since 1923, for quick part replacing.    The straightforward design is sure to be noticed. The lack of a water pan also makes the model unique. A temperature gauge is sold as an optional accessory. It’s a cost-effective smoker for wood-fire wild-game, meats, or seafood results.


  • Budget-friendly and lightweight
  • High max temperature of 300 degrees F
  • Replaceable heating element


  • Hard to clean
  • Extremely hot exterior
  • Inconvenient to refill wood chips

What Did We Like?

Price:Very much on the low price end. The Little Chef is cheap and easy to store. Best of both worlds, for persons who like affordable, straight-forward functionality and slow-cook smoking in small quantities. Price ranges for electric smokers vary widely. But, on average, this smoker is half the price of most smokers.

Easy to Use:As said before, the smoker is beginner-friendly, especially if you are tech-adverse. Made from aluminum it’s very light. Weighing only a little over 12 pounds, moving it is a job for one. There's nothing fancy about it. Just apply wood chips to the loading pan, flip a switch to turn on and the smoker will always set itself to 165 degrees F.

What We Didn't Like?

Temperature Setting:So simply put together a supervised child could operate it. Very novice-friendly. With the Little Chef, temperature adjustments are impossible because there is no rheostat. It's designed to run at 160-165 degrees and can't handle pork butt, brisket or a rack of ribs. Fish and other tender proteins are more doable smoking projects.

Aluminum Construction:Aluminum isn't great at retaining temperature. Nor does it hold up well to abuse. You might discover dents and scratches quickly if not treated and stored with care. The thin material sometimes has problems with temperature control in windy and cold conditions.

Best Reliable Quality: Char-Broil Vertical Electric Smoker

  • Weight: 49.6lbs
  • Dimensions: 17.5 x 20 x 37.8
  • Heating element: 1500-watt
  • 505 square inches of cooking surface
  • Insulated, double-walled construction
  • Chrome-plated door handle
  • Lid-mounted temperature gauge with bezel
  • 3 Adjustable chrome-coated racks


Expect quality smoke meats every time! The Char-Broil Electric Vertical Smoker is great for smoking all your favorite proteins in large quantities. You can make one yours, without breaking the bank.

The 505 square-inch cooking chamber is well-insulated to maintain even temperature. It is also ideal for keeping food warm after smoking. And the three adjustable grates that facilitate positioning for absolute best spacing while cooking.

The unit has a 1500-watt heating element and a front-mounted temperature gauge. And is constructed with one less reason to open the door. As located on the exterior are the porcelain ash pan and grease cup. Enjoy well-built construction, steady temperature performance, and a wealth of cooking room time and time again.


  • Simple, sturdy design with high performing insulation
  • External temperature gauge
  • Very affordable model
  • Visually pleasing, chrome-plated door handle
  • Generous cooking capacity
  • Mounted on legs for easy access


  • No exterior access for wood tray
  • The door requires extra effort to close.
  • Not great for smoking in extreme weather conditions

What Did We Like?

Easy use and cleaning: The lid-mounted temperature gauge made monitoring cooking parameters simple. The grease cup, water tray, and racks are dishwasher safe. Because of the coating cleanup in the cooking cabinet is very easy.

Adjustable set up: The capacity is already generous. Each cast-iron rack has about 500-square inches of cooking capacity. The fixable shelving makes configuring the Char-Broil Vertical to fit your food simple. Grab your turkey and ribs, or ham and chicken, then shift shelving to accommodate both.

Double-walled construction: The insulation of the unit is surprisingly good for its low-cost price. It is a sturdy build that maintains temperatures well in pleasant weather conditions. Easily observe the core temperature on the lid, empty the grease cup without opening the door, while the insulation keeps the smoking and temperature performance at optimal levels.

What We Didn't Like?

To reload wood chip tray need to open door: It would have been great to have the wood tray accessible from the outside. The reason is opening the door interferes with the insulation benefits and causes temperature fluctuation.

Can't smoke well in extreme weather: If it is crazy cold outside, don't start up this unit to smoke. It is not insulated enough. With age, door issues develop. To ensure the door firmly closes, install a magnetic strip or something else.

Best Small: Smoke Hollow Electric Smoker

  • Weight: 34.9lbs
  • Dimensions: 36.5 x 19 x 16.5
  • Heating element: 1500 watts
  • Porcelain-coated chip tray
  • Porcelain-coated water pan
  • Cool-touch spring wire door handle with latch system
  • Side handles for portability
  • 2 Adjustable chrome-coated racks


Quite the compact smoker! It’s a steal when on sale. The 26″ Smoke Hollow Electric Smoker is a packed top pick. The unit comes with a very traditional design. You get a 1500-watt electric heating element at the bottom with the good-sized water pan and wood tray above it.

The cabinet style interior has 1.3 cubic feet of cooking capacity. If you are cooking in a large volume, spare a few extra bucks and opt for the 30″ model. Both the 30″ and 26″ have similar specs, but the latter is a bit smaller.

Located on the front door is a commercial-quality temperature gauge. The cool-touch, spring wire, latch door is child-proof and allows you easy access without burning yourself. So, you can safely smoke your family’s perfectly portioned meals. Overall, it is a no-frills smoker with fantastic temperature control.


  • Durable porcelain-coated construction
  • High-quality temperature gauge
  • Safe, easy to handle door
  • Straightforward, minimal setup
  • 1500-watt heating element for quick heating


  • No viewing window
  • Short warranty period
  • Troublesome cleaning

What Did We Like?

Perfect for novice smokers: This tech-free smoker is straightforward to set up and use. It includes a good thermometer for easy temperature monitoring without opening the door. The water tray and wood chip pan are also well-sized, reducing the need to open the door often. Together the design id made for setting and forgetting, with the occasional checks.

Quality Door Design: The smoker can achieve a temperature range of 175 - 325 degrees Fahrenheit. This range is higher than some bigger units. Even at the maximum temperature, the door is cool to the touch. This control reflects the high heat retention of the well-insulated door. As such, the Smoke Hollow is safe for both kids and adults who accidentally touch the door.

Compact Size: Its small footprint takes up very little space. Just shift the adjustable shelves on the inside to create more space to smoke a brisket and ribs at the same time. The tall legs provide the advantage of not having to bend real low to while adjusting the shelving.

What We Didn't Like?

Cleaning the Bottom: The porcelain coating made cleaning the shelves a breeze. Cleaning the heating element, however, was quite the opposite. The water pan does not catch all the meat juices. But foil offers a quick fix. Wrap it over the wire rack of the second shelf.

Best Viewing Window: Smokin Tex Pro Series 1400

  • Weight: 93lbs
  • Dimensions: 18 x 21 x 29
  • Heating element: 700-watt
  • 4 Standard stainless racks
  • Stainless steel construct
  • Capacity of approximately 38lbs per load
  • Complete with wheels, drip pan, 6-inch power cord, and cookbook


Typically priced higher than Masterbuilt models, it is a quality electric smoker. With enough room to feed a family. Made in China, this double-walled, stainless steel Smokin Tex is sturdy and lasts well into the future.

It has three steel racks, a fish rack, and five positions to place each. With this model, you can achieve a temperature range of 100-250 degrees Fahrenheit. However, the internal thermometer is not 100% accurate. So, you will need to get yourself a meat probe.

For this price, it is still a valuable package given the two-year warranty and 14.5 x 14.5-inch racks. Make tender, smoked food on an old-fashion style with this smoker.


  • Product warranty
  • Four wheels for quick relocation
  • 588-square inch capacity
  • Easy to assemble
  • Value for money temperature control


  • No tech controls
  • Inaccurate thermometer

What Did We Like?

Four Wheels: Use the smoker in one location and move to another without help. The wheels distribute the weight for maximum ease when pushing.

Traps the smoke inside: The box construction keeps the meat moist and holds smoke due to small vents and insulation. You have a higher chance of attaining a smoke ring and decent bark on the meat. The smoke vent is at the top. If you choose, run your meat probe through the vent hole.

Well constructed: The color stays intact long after purchase. It is built to maintain a temperature of 100-250 and does so well. Once the meat achieves the max temp, you can transfer the food to the grill or oven for a higher temperature to finish the bark.

What We Didn't Like?

The Height of the Stand: The box will have you on your knees while loading, prepping, and cleaning. If possible, set up a sturdy stand to rest the unit during use.

Best Affordable Analog: Masterbuilt Black Electric Analog Smoker

  • Weight: 49.9lbs
  • Dimensions: 26.8 x 20 x 40.2
  • 1500-watt heating element
  • Temperature range of 100-400 degrees Fahrenheit
  • 548 square inches of cooking space with a temperature gauge on the door
  • Front-loading wood chips tray, removable water, and drip pan
  • Dual-wall insulation
  • 3-chrome-coated racks


If you are a home chef who loves easy and convenient, you will fall in love with the Masterbuilt Analog. Bonus? There aren’t any tech or set-and-forget features for your dad or granddad to frown over.

It has a sizeable cooking space for an entire family. The dual-wall comes in handy when slow smoking to keep the heat evenly maintained. Though front-loading, the wood chip tray and drip pan provide smoky, tenderness to your cooking.

Replacing older models are newer tech-savvy units, but with this Masterbuilt, you can continue to enjoy the simplicity of analog. Because for some of us, technology advances will not be a reason to put down our analog generation of smokers.


  • Budget-friendly
  • High-temperature range perfect for various meats
  • Large cooking area
  • Built-in temperature control


  • No wheels or digital features
  • No side drawer for loading wood chips

What Did We Like?

Simple Assembly: No real assembly required. Takes less than 5 minutes, and there are no wheels. Just the handle on the back, three racks, and pans to put into position.

Roomy interior: You can smoke a turkey or ham without removing the racks. It's that spacious. You will love the 548-square inch space. But yow will need to open the door to replenish the water tray and wood pan.

Extremely-easy cleanup: Slide out the pans, empty, rinse, dry, and reset for next use. It is safe to line the bottom with tin foil to catch all the drippings for maximum no sweat cleaning.

What We Didn't Like?

No wheels: The unit would be pain-free to move with the help of wheels. But at a little below 50 pounds, it is not much heavier than other smokers.

What to Look For When Buying an Electric Smoker

Size and Capacity. Always consider the width of the smoker. This detail helps choose a model that is easy to store and can hold a good serving of food. Small capacity is an issue with most units, fold and cut meat as a solution. If your model has multiple cooking racks, take the top one out to create more for a large turkey.

Portability. When moving and maneuvering is a priority look for specifications that include wheels, lightweight, and handles.

Price. You can pick up an electric smoker for under $100, but you can get new, high-quality ones in the $200-$350 range. Expect to pay $500 and higher for new models with Bluetooth.

Features. We prefer and recommend smokers like our top pick and runner up that lets you refill chips without opening the door. Almost all of the 13 cookers allow you to set and monitor the internal temperature, with only a few exceptions. We think the internal meat probe is a nice feature to have.

Electric vs. Charcoal and Gas Smokers

Ease of use. Electric and gas smokers have many commonalities, both are simple, and you’ll find good models under $200. There’s no need to manage a fire or light charcoal. So, the wood-fire flavor is created by adding wood chips to a tray. Both use the set it and forget it style of operation.

Temperature. Gas and charcoal smokers achieve higher temperatures than electrics. Because of this, charcoal and gas cookers need to be closely monitored to ensure the food doesn’t burn. So, electrics offer greater ease of use in regards to temperature control. Whereas, gas is very low tech.
Heat. All smokers produce heat through combustion. But, electrics produce heat with a glowing, heating element. The reliance on electricity means they never run out of fuel (except during power outages) and makes electrics cheaper to run than gas smokers. The need to run an extension cord for power might be bothersome.

Taste. What’s not so great about the electric smoker is that in comparison to live-fire, the smokiness isn’t as intense as charcoal and gas alternatives. The results of gas smokers taste closer to that of a charcoal smoker. Nevertheless, the food turns out amazing. Plus, electric cooker brands are always evolving to give you the most delicious results.

The Bottom Line. There is no perfect model. The right one depends on your priority. If you’re after intense smoky flavor, then the charcoal smoker is your ideal choice. If you want cheap, tech-free convenience with faster cooking times, then consider the gas smoker. For cleaner, simple use, smoky, tender results go with the electric.

How to Smoke a Brisket in an Electric Smoker

A tasty little background. One of the best things you can slow cook in an electric smoker is beef brisket. The rave reviews just pour in with this smoked brisket.

It’s melt in your mouth tender, full of flavor. The only hard part is waiting as it cooks to perfection. Plus, it complements all sides most notably, mac and cheese, coleslaw, and cornbread.

Once you achieve success with this simple process, you’ll itch to smoke another.

  1. Select Your Brisket

First thing. Choose your brisket. There is the pointcut, flat cut, or best of both worlds known as the packer cut or Texas brisket. The pointcut has a fat cap and is rounder and more tender. The flat cut is leaner with a more uniform shape perfect for nice even slices.

Aim to purchase the packer cut. It has both the flat and point muscles included. This way, you have the option of using the point section to make burnt ends, while the flat section gives you restaurant-level plate presentations. In any case, meat grade matters. Prime beef has more fat marbling, which means more juiciness throughout slices than a choice graded brisket

  1. Trim Your Brisket

Here are the basics. Store in the fridge until time for shaping. Cold briskets are much easier to trim.

Remove from the package and clean. Then trim the excess fat off the flat part. If you’re using the point or packer cut, trim down the fat cap as well. Just enough to see the meat under a translucent layer of fat. That’s roughly 1/3 to 1/4 of an inch of fat.

Flip and repeat the trimming on the other side. It doesn’t have to be exact. We would encourage you to spend the needed 20 minutes or more properly trimming

  1. Rub In Dry Seasoning

The Texas-style of seasoning, however, requires only coarse salt and coarse black powder. You can variate with onion or garlic powder to add extra spiced goodness. If you prefer the Texas-style mix two teaspoons of each.

Whichever spice mix chosen, shake the spices out about 2 feet above to create a nice even layer across the entire surface. Rub into the meat and distribute it on all sides. Do make time for marination.

We have featured a spice mix with plenty of flavors. The yellow mustard serves a binder. This helps the dry seasonings to stick to the meat. Its acidity also helps break down the meat surface creating a finished product with a brilliant bark.

  1. Begin Smoking

The smoky taste comes from the wood chosen. If you’re looking for intense flavor, avoid fruitwood chips like apple or cherry. These impart a mild sweet flavor. Hickory and maple wood impart bolder, more overpowering rich flavors. The best of both worlds comes from a mixture. We use hickory as the base wood with apples mixed in and on top. No matter the selection, the goal is to maintain steady heat and smoke.

Try not to focus on the long cooking time. Focus on the meat reaching the correct internal temperature. Remember. Varying cooking times apply here, as well. A good rule of thumb is 50 to 75 minutes per pound at 225 degrees Fahrenheit. If your brisket is half the size of our featured recipe (6 pounds), reduce the cook time and ingredients to half.

  1. Wrap the Brisket

An important step. Wrapping is necessary to help the meat achieve higher internal temperatures. Once the smoked brisket reaches between 160 to 170 degrees, wrap tightly with foil or butcher’s paper to get to 190 to 200 degrees.

Wrap it like a present. Folding over edges to keep it tightly sealed. Without the wrapping, the temperature will plateau at around 175 degrees.

Yes, it’s okay to use butcher paper or foil to wrap the brisket. Both assist in creating the juicy tender brisket with delicious, dark bark. But foil maintains a lot more moisture inside the meat.

  1. Rest Your Brisket

Another important step. Resting allows the hot and bubbly juices to settle down to the perfect serving temperature for easy slicing.

  1. Slicing Your Brisket

Grab a large cutting board. Set your brisket down. Admire your time and dedication. The feel of pride and joy is tangible when you place your non-dominant hand on the point and press gently. Your dominant hand will hold the knife. You can feel the tenderness!

Touch it in circular motions until you feel a small layer of fat separating the point from the flat. This fat is the dividing line between the point and flat where the grain changes. Cut the brisket in half here. Since you always want to be slicing against the grain.

Focus on the flat first. Use a long, smooth stroke to cut each slice at 1/4 inches (about the width of a no.2 pencil). Cut against the grain in the same direction ensuring each slice gets a piece of deliciously, seasoned bark. Most of the smoky flavor lives in the bark. So, everyone deserves a piece.

Head over to the point. And cut it in half to see the grain. Like you did with the flat, cut against the grain with pride. Enjoy serving each beautiful smoked piece to friends and family.

  1. Serve

If someone requests lean brisket, they’re referring to the flat cut. If someone requests fatty, they’re referring to the brisket point. We always suggest serving with sauce on the side.
Serving Size. When shopping, the rule of thumb is 1/2-1 pounds of brisket in the typical serving size for a person.
Either side cooks fine. There’s no difference. Cook with the fat side up or down, the flavors just the same. Place on the side you prefer.

Tender Smoked Brisket Recipe


  • 1 12 pound brisket
  • 1 tablespoon kosher salt
  • 1/2 cup brown sugar
  • 2 teaspoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon yellow mustard
  • 1/4 tablespoon chili powder
  • 1/4 tsp cayenne pepper or Aleppo pepper flakes (alter to your liking)

For smoking:

  • 8 cups of water
  • 1/2 cup apple cider vinegar and apple juice (optional)
  • Lump charcoal
  • Oak wood chips

For serving:

White bread, barbecue sauce, pickles, coleslaw, potato salad, mac and cheese, etc.

Total time:16 hour – Resting Time:1 hour Prep time:1 hour – Smoke time:14 hour


  1. Place the brisket on a large sheet pan and pat dry with paper towels.
  2. Clean any connective tissue or silver skin from the lean side. Trim excess fat down to approximately 1/4 inch thickness, leaving enough on for moisture and flavor.
  3. In a small bowl, mix all of the dry seasonings. Dry rub the spice mix on all sides, pat the generous coat into the meat.
  4. With the fat side up, cover the meat with plastic wrap. Let it marinate in the refrigerator for 1 hour or up to 12 hours. While you prepare your side dishes.
  5. Preheat the smoker to 250 degrees F.
  6. Fill 1/2 the water bowl or aluminum pan with the apple cider vinegar mix (optional). Add wood chips to the side tray.
  7. Place the brisket fat side up on the middle rack directly over the aluminum pan.
  8. Insert the digital thermometer into the thicker end of the meat, not the fat.
  9. Close the door and cook until the internal temperature reaches 170 degrees F. About 4-5 hours.
  10. Every hour, check and refill the wood chip tray as needed to maintain the heat.
  11. When the meat reaches 170 degrees F, remove and wrap tightly in foil or butcher’s paper. Place the meat back in the smoker until it reaches between 190 degrees F and 200 degrees F. About 9-10 hours.
  12. If you desire, speed up cooking, by increasing the temperature to 275 degrees for the last set of hours.
  13. Once 200 degrees F, transfer the meat to a cutting board.
  14. Let the meat rest covered for a minimum of 10 minutes covered. Then rest for 5 minutes and up to 2 hours uncovered before slicing and serving.
  15. Slice on a large cutting board against the grain. Serve with BBQ sauce and sides.

Course: Dinner
Cuisine: American
Servings: 12
Calories per serving: 404

Tips and Tricks for Cooking in an Electric Smoker

Smoking with electrics is remarkably easy as the cooker does most of the work for you. With these simple tricks, you can elevate your slow-cooking game for restaurant-level smoky tasty at home!

Large enough cooking space. It’s best to have a smoker that is a bit too large, rather than too small. To make sure you can simultaneously cook different foods and serve your barbecue crowd. Tall vertical smokers double and triple your patio cooking area in square inches and are easier to transport to tailgating events. All of which makes you more professional.

Season your grill. Before your first use, season your cooking chamber. The aim is to burn off dust and solvent residue buildup on the trays, racks, and interior from the manufacturing process. To begin, lightly coat the interior surfaces with cooking oil. Run the device at 250 to 275 degrees F for 2-3 hours. Add wood chips during the final hour to prime the device for future use. When done, power off, and allow it to cool. Be sure to follow the manufacturer’s instructions, as not all models require seasoning.

Allot plenty of time to the process. Designed to cook meat at lower temperatures than charcoal and gas grills, electric smokers take several hours for racks of ribs to a full day for ham or a whole turkey. For briskets, cooking times average about 75 minutes per pound.

Use your digital temperature probe.  Built-in thermometers and thermostats are often of the lowest-quality. To avoid this issue, top BBQ chefs invest in a digital meat thermometer.

Cook at the appropriate temperature. Be mindful of the heat requirements for the type of protein you smoke. Not all proteins cook at the same temperature range. For instance. Brisket, ribs, pork butt, and pork shoulder smoke well at 225 degrees F. While chicken and turkey smoke well for multiple hours at around 275 degrees F.

Maintain your smoker’s appearance. Take some time to clean after each cooking session, from the interior to the removable surfaces. The use of your drip tray helps to keep the base of your cooking chamber clean. Even if, rust-resistant cover and properly store. To maintain the fresh, new look for years to come.

Finish birds in the oven. If your electric grill has a max temperature of 275 degrees or lower, it can’t add a crisp texture to the skin. So, complete the last 10 minutes of poultry and turkey cooking in a hot oven. To get the skin nice and crispy.

Use foil on your interior surfaces. This tip saves you clean up time. Apart from this, clean grills burn clean, which means better barbecue results. When your manufacturer advises against foil, coating the removable surfaces with oil.

Replace the wood chip tray. Very easy to do when your front-access wood chip tray alcove in the smoker. It’s a solution for inadequately small chip trays that force you to open the door and refill often. Replace the chip tray with a small smoker tube or box.

Don’t oversmoke your food. Less is more, even in the process of smoking. It generally takes very little smoke to create top-notch flavor. Over-smoked food, especially chicken, can become inedible. You will need about one tray of chips or pellets when cooking chicken.

Control temperature swings. When your grill records temperatures up to 20 degrees F above and below the set temperature, it has a swinging issue. That is, the temperature will rise to your set temp. But the heating element only stops once your temp is reached. The slight lag, in the case, means the temperature will rise above your set temperature. To control swinging, try setting the smoker some degree above or below the regular degree fluctuation.

Cold smoke your food. This option is available via your cold smoker attachment. If you can’t find one for your brand, look for attachment in a similar size.

How to Clean Your Electric Smoker

Before cleaning, ensure that your electric grill is unplugged and cold.  Remove the racks, drip tray, smoker box, and water pan. If you’re sure the removable parts are dishwasher-friendly, load them inside for washing. If not, wash them in warm, soapy water with a sponge, rinse, and dry.

Return your focus to the smoking chamber. Sweep out particles at the bottom of the grill and wipe excess residue on the walls with a soft fully-dry cloth. It’s important to avoid harsh chemicals and large amounts of water. Instead, use a damp sponge or eraser pad.

Or plastic bristle brush and spray bottle with a combination of water and vinegar or mild dishwashing liquid. Now use it to gently brush (not scrub) the chamber, internal thermostats, and temperature probe until clean. Dry the entire area with paper towels. If possible, leave the door open for further air drying.

Move on to the exterior. Use only the cleaners approved on the inside and outside of the glass window. Gently wipe down the door seal, control panel with a damp cloth to get rid of residue. Wipe dry.

Tip: Your electric grill will darken with each use.  As such, the dark silver color is completely natural and doesn’t mean your smoker is dirty. While this may not be your favorite shade, the darkening inhibits rusting and improves the performance of the infrared cooking system.

Safety Precautions

Read the manual and follow the manufacturer’s instructions. These are safety rules common to most outdoor electrics.

  1. Must be at least 10 feet away from any structure.
  2. Do not operate under any overhead construction such as roof coverings, tree overhangs, or awnings.
  3. Make sure the smoker is on a level surface.
  4. Do not operate a smoker on a wooden deck without a heat resistant mat underneath.
  5. Do not use glass, plastic, or ceramic cookware in smokers.
  6. Be sure to cover the smoker when not in use and do not use it in wet weather.
  7. If an outdoor extension cord is needed, make sure it is a grounding -type 3-wire cord, marked with a “W” and with the statement “Suitable for Use with Outdoor Appliances”.
  8. The electrical rating of the extension cord should be at least as great as the electrical rating of the smoker.
  9. Do not leave smokers unattended.


Hopefully, this guide has helped you decide which of this year’s electric smokers is right for you. All the models are great for different reasons to fit varying priorities.

For most, we would recommend the MasterBuilt Bluetooth Electric Digital Smoker or its less-tech savvy alternative MasterBuilt Black Electric Digital Smoker in either the 30 or 40″ depending on your size requirements.

Whichever you choose, it’s a good buy to take your cooking to a new level of flavor, and we’re excited for you to try our brisket recipe and meet your barbecue needs.

Frequently Asked questions

Which is Better: Wet or Dry Wood Chips?
Use dry chips. Dry chips create thin, blue smoke that imparts tasty flavor easily. While wet chips produce billowy steam. The humidity of this smoke can interfere with temperature control and cause your smoker to rust.

Can I Buy An Electric Smoker On Amazon?
Yes, of course, just be careful. You have to be very thorough on eBay and Amazon. Many of the models are outdated and include confusing descriptions. Some brands have updated their logos, so look out for this detail in images. For instance, the old models of Masterbuilt are a little easier to spot because the company changed its logo. The old logo had a sun coming over some mountains.

Should You Open or Close Vents?
The rule of thumb is fully open vents while smoking. To avoid creosote buildup on your food. Once finished, close your vents to raise the internal smoker temperature. This will keep your food warm until removed.

Can You Use Your Smoker in the House? No. It is a fire hazard. Plus, the smoky aroma would be in your home for a while after cooking, unless you install a restaurant-grade extraction system.

Published by

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *