The best electric smokers make smoking meat genuinely easy. No fire to manage, no charcoal to light, no temperature swings to chase. You load wood chips, set a temperature, and walk away. For beginners especially, an electric smoker removes almost every barrier between you and great smoked food.
But not all electric smokers are worth buying. Here’s what we actually recommend.
Quick Picks
- Best overall: Masterbuilt 30″ Digital Electric Smoker
- Best capacity: Masterbuilt 40″ Digital Electric Smoker
- Best premium: Smokin-It Model 2
How We Chose
Ease of use, temperature accuracy, wood chip capacity (more capacity means less frequent refilling), build quality, and how well they hold temperature in cold weather.
The Best Electric Smokers
1. Masterbuilt 30″ Digital Electric Smoker – Best Overall
Masterbuilt owns the entry-level electric smoker market for good reason. The 30″ model has four chrome-coated smoking racks, a built-in thermometer, and a side wood chip loading system that lets you add chips without opening the door. That last point is critical for maintaining temperature. The digital panel is simple: set time and temperature, press start.
Pros: Easy to use, consistent temperature, side chip loader, widely available, huge community of users.
Cons: Temperature can drift in very cold weather, thin construction, wood chip capacity is modest (refill every 45-60 minutes).
Best for: Beginners and anyone who wants reliable, low-maintenance smoking.
2. Masterbuilt 40″ Digital Electric Smoker – Best Capacity
Same design as the 30″ but significantly more interior space. Six racks that can handle a full packer brisket, two racks of ribs, and sides simultaneously. If you cook for large groups or want to do multiple proteins in one session, the 40″ is the better choice.
Pros: Large capacity, same ease of use as the 30″, good value for the size.
Cons: Takes longer to heat up, draws more power, harder to find space for.
Best for: Households that cook for 6+ people or anyone who does batch cooking.
3. Char-Broil Deluxe Digital Electric Smoker – Best Mid-Range
Char-Broil’s digital electric smoker has double-wall insulated construction that does a noticeably better job of holding temperature in cold or windy conditions compared to the Masterbuilt. The large window lets you monitor food without opening the door, and the glass stays reasonably clean during cooks.
Pros: Better insulation than Masterbuilt, large viewing window, good build quality.
Cons: Slightly more expensive, wood chip box requires opening the door to refill.
Best for: Cold climate users, or anyone who wants better build quality at a modest price step up.
4. Smokin-It Model 2 – Best Premium Electric Smoker
Smokin-It builds their smokers in the USA from 14-gauge stainless steel. They’re heavy, they’re expensive, and they last indefinitely. The Model 2 has no digital controls, just a simple rheostat dial. That sounds like a step backward until you realise there’s almost nothing to break. No circuit board failures, no display malfunctions. The build quality is in a completely different class from Masterbuilt.
Pros: Commercial-grade build, no digital components to fail, excellent temperature retention, made in USA.
Cons: Expensive, no digital display or app, heavy.
Best for: Serious smokers who want a long-term investment and don’t mind learning analog controls.
5. Bradley Smoker Original 4-Rack – Best for Cold Smoking
Bradley uses a unique puck-based system rather than wood chips. An automatic puck feeder pushes a new bisquette into the fire every 20 minutes, giving you up to 8 hours of continuous smoke without any manual intervention. The system also works well for cold smoking (cheese, fish, cured meats) because you can disconnect the smoke generator from the cabinet.
Pros: Fully automatic smoke feeding, excellent for cold smoking, consistent smoke output.
Cons: Proprietary pucks are more expensive than wood chips, less heat output than other smokers.
Best for: Anyone interested in cold smoking or who wants completely hands-off smoke management.
What to Look For in an Electric Smoker
Insulation: Thicker walls hold temperature better, especially in cold weather. Double-wall construction is worth paying for.
Wood chip access: Side-loading systems let you add chips without opening the door. This matters because every time you open the door you lose heat and smoke.
Temperature range: Most electric smokers max at 275F, which is fine for ribs, chicken, and pork shoulder. For brisket you ideally want 275F available.
Rack spacing: Make sure the racks can accommodate what you want to cook. A full packer brisket needs at least 12″ of clearance.
Frequently Asked Questions
Do electric smokers produce real smoke flavour?
Yes, but the flavour is milder and cleaner than charcoal or offset smokers. Electric smokers produce thinner smoke, great for a subtle smoke flavour on fish or chicken, but less intense than what you’d get from a stick burner or charcoal.
Do I need to soak wood chips for an electric smoker?
No. Soaking chips is a common myth. Wet chips just steam briefly before drying out and then burn the same as dry ones. Dry chips produce more consistent smoke.
Can you use an electric smoker in winter?
Yes, but results vary. Thin-walled smokers struggle below freezing and draw significantly more power trying to maintain temperature. A well-insulated smoker like the Char-Broil Deluxe or Smokin-It handles cold weather much better.
How long do wood chips last in an electric smoker?
Typically 45-90 minutes depending on the smoker and chip size. Most electric smoker cooks only need 2-3 hours of active smoke. The food stops absorbing smoke after that, so constant refilling isn’t necessary.
Last updated June 2026. Prices and availability may vary.