![A person removes meat from the Bradley Smoker 4-Rack Outdoor Electric Smoker, Natural Draft Smoker (BS611)](https://cdn.statically.io/img/www.thespruceeats.com/thmb/4xl1wc7zWV0T3zkrD1CrHu0Um1c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ses-electric-smokers-test-bradley-smoker-4-rack-outdoor-natural-draft-wdickey-080-c042f920cc92454a92351762470fa46e.jpeg)
The Spruce Eats / Will Dickey
Some smoking enthusiasts love the idea of closely monitoring the entire process for hours on end— adjusting the heat and fussing with the smoke levels. Others, though, want delicious smoky food without that sort of devotion.
Electric smokers take a lot of the work out of the process since they monitor and regulate the temperature during the long smoking process. Sure, you can lurk and watch if that’s what you want, but you don’t have to. Some smokers can handle cold smoking, while others are designed for hot smoking. For smoke creation, some use chips while others use chunks or biscuits. But no matter which you choose, electric smokers free you up for other important tasks, like making your soon-to-be-famous barbecue sauce. We put some of the most popular options on the market to the test and found the ones we are confident would make a great addition to your routine.
Best Overall
Masterbuilt 40-Inch Digital Electric Smoker
Huge capacity
Simple digital controls
Wheels for portability
Low power
Short power cord
Smoking can be a tough cooking method to master: You have to control the temperature and wood supply to get the perfect amount of smoky flavor without veering over into burnt, acrid bitterness. This Masterbuilt model truly nailed the balance in our testing, giving just the right amount of clean smoke flavor to wings, ribs, and salmon.
And we didn't have to do anything besides set a time and temperature! The digital control panel handles everything, turning the heating element on and off as needed, and it managed to stay within about 10 degrees Fahrenheit of its target for the full cooking process. This is a massive machine, with four racks that offer more cooking space than any other in our test, but its built-in wheels and reasonable weight make it easy to roll around. (Only do this when the smoker is cool!)
With just 800 watts of power for that large area, though, this machine is built for low-and-slow cooking only. The maximum temperature setting is 275 degrees Fahrenheit, and it's not going to replace a grill or oven. Its 3-foot power cord will also necessitate setting up a special space for it close to an outlet, or using an extension cord, which carries more risk of flipping a breaker and losing power mid-cook. All in all, these are pretty minor complaints, and you'll get amazing smoked items out of this Masterbuilt, at a pretty reasonable price for all the features it offers.
Dimensions: 19.9 x 25.5 x 41.3 inches | Weight: 58.3 pounds | Cooking space: 970 square inches | Racks: 4 | Temperature range: up to 275 degrees Fahrenheit | Power: 800 watts
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
Best for Beginners
Cuisinart Electric Smoker
Easy to assemble and use
Chrome-coated racks
Inexpensive
Low smoke production
Difficult to add wood chips
Smokers can be complicated to put together, let alone use, but this one makes the process quite simple. You need just a Phillips-head screwdriver to put it together, and there's one simple dial to adjust the temperature. The Cuisinart had no trouble fitting 20 wings, a rack of ribs, and a salmon fillet all at once in testing, with its trio of racks that provide 548 square inches of smoking space. The chrome-coated racks will never rust or corrode, and the heat can be set from 100 to 400 degrees Fahrenheit, so you’ll have plenty of options for slow cooking or quicker roasting. The water pan and wood chip tray are also designed for easy removal, making cleanup a breeze.
With 1,500 watts of power, this smoker's heating element was able to quickly heat back up after adding food, and—with a little adjustment throughout the process—managed to hold the target temperature for long periods. It's tough, however, to access the tray mid-cooking to refill with more wood chips; you have to open the door and remove a metal lid that's likely too hot to touch with your bare hands.
This smoker nailed doneness in our tests, but we were rather disappointed that it didn't produce a heck of a lot of smoke compared to others using the same amount of wood. With that said, it's priced low enough that it might be an ideal option to start practicing your barbecue technique.
Dimensions: 20 x 22 x 40 inches | Weight: 59 pounds | Cooking space: 548 square inches | Racks: 3 | Temperature range: 100–400 degrees Fahrenheit | Power: 1,500 watts
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
Best Splurge
Bradley Smoker P10 4-Rack Electric Smoker
Large food capacity
Large fuel capacity
Precise controls
Requires bisquettes
If you ran a small restaurant and wanted to cold-smoke fish or make house-cured bacon, this is the kind of expensive, heavy-duty machine you'd probably use. The Bradley can hold lots of food and smoke it at extremely precise temperatures, with little intervention needed. The controls are completely digital, monitored with a pair of built-in thermometers that managed to hold it almost completely steady for all of our testing. You can set the temperature as low as 86 degrees for true cold-smoking or up to 320 for barbecue or smoke-grilling.
Bradley smokers have a unique fueling method where a single wood bisquette is fed in and burns for exactly 20 minutes before being extinguished with water. This keeps the wood from burning completely to ash and contributing acrid notes, while also keeping exact control over the cook time and temperature. The P10's tall bisquette cylinder lets it run for as long as 10 hours on a single load of fuel.
In testing, this smoker lived up to its promise of incredibly simple operation and precise control, nailing its temperature settings and producing fantastic salmon. With longer-cooking chicken and ribs, though, we got a bit of a bitter chemical note that we think might have come from the bisquettes continuing to smolder after being ejected. Besides its high prices, those custom-sized bisquettes are another negative with the Bradley: You're locked in to using the brand's own fuel and don't have the option to use any wood chips you want.
Dimensions: 32 x 28 x 23 inches | Weight: 31.7 pounds | Cooking space: 806.4 square inches | Racks: 4 | Temperature range: 86-320 degrees | Power: 1,000 watts
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
Best Analog
Char-Broil Analog Electric Smoker
Inexpensive
Dual door latches and carry handles
Large-capacity wood and water trays
Somewhat inconsistent temperatures
Short power cord
The Char-Broil name might be familiar because of its popular gas and charcoal grills, but its smokers are also worth a look. This model has three chrome-plated cooking grates that offer a total of 544 square inches of cooking space. An insulated cook chamber with secure dual door latches keeps the heat and smoke in—nothing escaped through the door during our test cook. The sizable water and wood chip trays simply slide in and out of their spot above the heating element, making it safe and simple to refill both.
The Char-Broil analog smoker is, of course, analog, which means the temperature adjustment dial can only be set from 1 to 5; you don't choose a specific temperature. We wound up setting it to 4 for pre-heating and then turning it down to between 2 and 3 to maintain the target cooking temperature of 225 degrees Fahrenheit. You'll have to use a little trial and error to figure out the optimal settings for your exact setup, something that is unfortunately complicated by the fact that the built-in thermometer disagreed with our probe-thermometer measurements by about 25 degrees. Another minor complaint is that the included power cord is only about 5 feet long; you're most likely going to need an extension cord, and you'll need to check the instruction manual to make sure your extension cord meets the requirements.
On the other hand, the analog controls make for a quite affordable machine that's simple to assemble and operate.
Dimensions: 15 x 20.7 x 33.5 inches | Weight: 56.4 pounds | Cooking space: 544 square inches | Racks: 3 | Temperature range: 100-350 degrees Fahrenheit | Power: 1,200 watts
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
The Spruce Eats / Will Dickey
Most Versatile
Ninja Woodfire 8-in-1 Outdoor Oven
Completely hands-off smoking
Works without preheating
Great smoke flavor
Requires proprietary pellets
You could barbecue every day of the week with the Ninja Woodfire Outdoor Oven. There is no fussing over the wood chips or charcoal, and there is no guessing how hot the smoker is running since innovation and technology are at the forefront of this cute, but powerful, appliance.
After setting the oven, the Ninja’s smoke function automatically ignites the pellets and keeps the internal temperature where you want it. We were truly wowed by the oven’s efficient smoke distribution and even cooking. For most of our dishes, we found that a half-cup of pellets added to the smoke box brought in ample smoke flavor. The smoke also stays inside the oven, not wafting around, so we didn’t smell like a campfire afterward.
For back-to-back smoking, refilling the smoke box when almost half the pellets have burned keeps the smoke going for longer. Just press and hold the "woodfire flavor" button for 3 seconds to reignite the pellets. Additionally, the pro-heat pan acts as the catchall for the drippings from the fat and also as a receptacle for any liquids you may want to add for steam.
Dimensions: 21.5 x 18 x 15.1 inches | Weight: 32.4 pounds | Racks: 1 | Temperature range: 105-700 degrees Fahrenheit | Power: 1,700 watts
The Spruce Eats / Renu Dhar
The Spruce Eats / Renu Dhar
The Spruce Eats / Renu Dhar
The Spruce Eats / Renu Dhar
The Spruce Eats / Renu Dhar
Best Compact
Weber Lumin Compact Electric Grill
Easy to use
Grates small enough for indoor cleaning
Smokes, steams, grills, and keeps food warm
Safe for all-weather use
Small cooking area compared to other options
While the Lumin won’t replace your tow-behind whole-pig roasting rig, it does a fine job infusing smoke flavor into foods, and with very little fuss. Plus, it doesn’t take up a lot of space. It can be set up on a prep table or picnic table, as long as there’s an outlet nearby to plug it in. Smoking is achieved by putting wood chips (soaked or dry) in the reservoir, then placing the reversible steam pan on top. Then simply turn the dial to the smoke setting. Food can be cooked directly on the steam pan for more smoke and slower cooking, or on the grates. In testing, pork chops cooked on the pan didn’t brown well, but 30 seconds or so on the grates afterwards achieved nice grill marks. The smoke flavor was distinct, but not overly strong.
Because the smoke reservoir is small, the smoking duration is shorter than a full-blown smoker, so a 12-hour brisket smoke would be difficult to sustain. This is best for small foods, like chops, steaks, burgers, and seafood. What it lacks in long-smoking capabilities, it more than makes up for in versatility. The same two pieces that are used for smoking can also be used for steaming. Not only is that useful for cooking foods with steam, it’s also good for using steam to thaw frozen items before finishing on the grill. When cooking is done, this can be turned down for warming, so guests get their food hot off of the grill, even if they’re distracted by the potato salad and lawn darts.
Cleaning is similar to other grills, scraping the grates while hot. But since the grates are small, they can be brought indoors for cleaning as well. This comes in a variety of colors, and accessories are available to make it even more versatile, so there’s no reason to tuck it away as long as there’s food to cook.
Dimensions: 26 x 19 x 12 inches | Weight: 36.5 pounds | Racks: 1 | Temperature range: up to 600 degrees Fahrenheit | Power: 1,560 watts
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
The Spruce Eats / Donna Currie
Final Verdict
The Masterbuilt MB20072918 40-inch Digital Electric Smoker offers a host of convenient features, from its digital control display to the side-loading wood chip drawer, and it's a solid choice for anyone who wants to smoke large amounts of food. If you're looking for something more compact and versatile, we recommend the Ninja Woodfire 8-in-1 Outdoor Oven, which combines smoker, grill, and pizza oven.
How We Tested Electric Smokers
As part of our overall grill testing, our team of editors and contributors spent hours researching the best electric smokers on the market and chose 14 to purchase and test head-to-head in our product Lab. (Two other smokers were fully home-tested using a similar procedure.) We looked at several features and factors to come up with our ratings.
We Observed
- Cooking performance: We used each smoker to cook 20 chicken wings, a half-rack of pork ribs, and a 2-pound salmon filet, attempting to maintain a temperature of 225 degrees during cooking. We measured temperatures and times throughout the process to check how evenly and quickly each model worked. After cooking, we taste-tested all the items, looking for strong but not acrid smoke flavor, juiciness, and tenderness.
- Ease of assembly and operation: Before starting the cooking tests, we assembled each machine using the included directions, noting whether any were especially difficult or simple to put together, as well as whether any required extra tools or multiple people. During cooking, we recorded whether and how often we had to refill containers for wood and water, and if it was easy to access them while the machine was hot. We also looked at the controls, both in terms of if they were easy to set and monitor, and how well they actually controlled the temperature and smoke level.
We Rated
- Cleaning efficiency: After finishing the cooking tests, we took apart and thoroughly cleaned each smoker following the user manual's instructions. We noted if ash got stuck anywhere it wasn't supposed to, if any of the racks or other interior parts got tarnished or otherwise damaged, and generally how much of a chore it felt like to scrub everything down.
- Overall value: After completing all the other tests, we revealed the smokers' retail prices to consider value. We looked at the different models' costs in comparison to each other and to the average, while taking into account the larger sizes and extra features of more expensive models.
Watch Us Test the Best Electric Smokers
Others We Tested
- Dyna-Glo 30-inch Analog Electric Smoker: This is a nice sturdy machine with a smart setup that lets you add fuel without opening the main door. But its analog control dial makes maintaining a steady temperature a pain. In testing, this model heated up well enough to cook everything, but it didn't produce much smoke, even at the highest temperature.
- Smokehouse Products Big Chief Electric Smoker: This smoker is extremely no-frills, a no-assembly-required unit with a pan for wood chips, a power cord, and no other controls. That sounds promising for beginners, but its puny 450-watt heating element couldn't even bring the smoker to a high enough temperature (165 degrees Fahrenheit) to fully cook chicken. Smoking is about low and slow, but not this low or this slow.
- Smokin Tex Pro Series Residential BBQ Electric Smoker: Resembling an industrial washing machine on wheels, this smoker carries a serious price tag and claims to provide professional-level results. But in our testing, the Smokin Tex couldn't maintain a steady temperature and was way off from the level where we set it using the dial. Our chicken wound up undercooked, the last thing you want from a nearly $900 smoker.
![Best Electric Smokers](https://www.thespruceeats.com/thmb/51reJpyjzQ4SO6M_RXFYUJ7haf8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ses-primary-electric-smokers-wdickey-1543-46ade108c2d54bb8a8de1bfc7347ae66.jpeg)
The Spruce Eats / Will Dickey
What to Look for in an Electric Smoker
Cooking capacity
How much food do you plan on smoking at one time? If you expect to smoke a few slabs of ribs or an occasional turkey breast, you don’t need a giant smoker, but if you’re planning on larger quantities of food that take a long time to smoke, you’ll appreciate the space that a bigger model offers.
Portability
An electric smoker needs to be near an outlet when it’s in use, but is that where you’ll always keep it? If you’re going to be moving your smoker from storage to the cooking spot and back again, it’s wise to look at portable units with wheels and a sturdy handle. If you have a permanent spot for the smoker, portability is much less important.
Controls
Just like many of today’s appliances, you can find smokers with a wide variety of control options, from simple dials and buttons to digital controls. There are even some that include Wi-Fi connectivity so you can work remotely. Think about what you prefer and choose accordingly.
![Person putting a salmon filet in the Masterbuilt MB20072918 40-Inch Digital Electric Smoker](https://www.thespruceeats.com/thmb/Bry3s7MYvC1jQIkx6FNfwOLmVJU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ses-electric-smokers-test-masterbuilt-40in-digital-wdickey-369-d99d5c28128a4fa1beb631649de29dec.jpeg)
The Spruce Eats / Will Dickey
FAQs
How are smokers different than standard grills?
According to grilling expert Paula Stachyra, "a smoker cooks your meat using a combination of smoke and heat at low temperatures" whereas standard grilling is “done over direct high heat and requires shorter cooking times." You have more control over the smoking and cooking process because smokers have "a chamber that is placed alongside the heat source to regulate the temperature, so no smoke or heat is lost except through the smokestack." This slow cooking method gives your meat those characteristic "smoky flavors that are tender, juicy, and fall off the bone." If you prefer more depth of taste and crispy bark results, we recommend choosing a smoker over a standard grill.
What's the difference between a pellet smoker and an electric smoker?
Pellet and electric smokers are both great options for a set-and-forget smoking technique. The former "allows for different cooking options such as baking, smoking, charring, grilling, roasting, and more, while providing wood smoke flavor," says Stachyra. And an electric smoker "is suitable for smoking, usually vertical in design, and relies on heat from an electric element, just like an oven, that sits at the bottom of a vertical box," she says. "There is a water pan that sits just above that to keep meat moist and a wood chip pan that releases smoke throughout the cooking chamber. The results will be a lighter smoke flavor without a smoke ring, and a softer bark."
She also adds some valuable advice for keeping up with your electric smoker: "Keep it clean, season it before the first use, control your vent position, use foil on racks for easy clean up, don’t soak your wood chips, cook different types of meats at the right temperature, use your own meat thermometer."
How do you clean an electric smoker?
Stachyra suggests using "a non-abrasive detergent that is food safe and apply with a soft cloth or a brush with plastic bristles for stubborn grime. Make sure to clean the water/drip pans by removing them and soaking in warm soapy water. Scrub and rinse."
Why Trust The Spruce Eats?
Donna Currie is a cookbook author, as well as a writer and product tester. She stays up to date on all the latest grills and accessories and has personally tested grills for The Spruce Eats.
This article was updated by Camryn Rabideau, a freelance writer and product tester for The Spruce Eats. She conducted firsthand testing of our top pick, the Masterbuilt Digital Electric Smoker, and she's tested several other grills with smoking abilities, as well.
Renu Dhar is a personal chef and culinary instructor who is passionate about making cooking approachable, developing easy and nutritious recipes, and finding tools that help make cooking fun and easy for everyone. She tested the Ninja Woodfire 8-in-1 Outdoor Oven for this roundup.
The Spruce Eats commerce writer Jason Horn further updated this roundup. He used to live in Birmingham, Alabama, where he fell in love with smoked chicken and white sauce. He moved to the Alabama-barbecue-less Los Angeles 10 years ago and has been attempting to recreate the flavor at home ever since...to varying degrees of success.
Sources
- Paula Stachyra is a grilling expert and author of two cookbooks: "Wing Crush" and "The Big Book of Barbecue on Your Pellet Grill." She also co-hosts the podcast "All up in My Grills."