Electric smokers are often the first thing people look at when they want to get into BBQ.
They’re cheap, simple to use, and on paper, they sound like the easiest way to smoke meat at home.
We’ve used electric smokers for years — especially the Masterbuilt digital — and while they absolutely have their place, they’re not perfect. You’re trading flavor and bark for convenience.
This guide breaks down the best electric smokers based on real-world use, what actually matters when cooking, and who each one is right for.
If you’re trying to figure out whether an electric smoker is worth it — or which one to buy — this will help you make that call quickly.
If you’re still weighing up your options, it’s worth comparing different types first — especially pellet vs charcoal smokers.
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Quick Picks: Best Electric Smokers
If you just want the short answer, these are the best electric smokers worth buying based on practical use, useful features, and overall value — not just whatever looks good on a product page.
🏆BEST OVERALL
IF YOU WANT: A proven, beginner-friendly electric smoker that’s easy to use & good value for most people
💰 BEST VALUE
IF YOU WANT: More features, better insulation, and a larger wood chip tray for similar money
🔥 BEST LARGE
IF YOU WANT: Extra cooking space for larger batches without changing to a more complicated smoker
⚖️ BEST MID-RANGE
IF YOU WANT: Better build quality, stronger insulation, and a step up from typical budget electric smokers
💎 BEST PREMIUM
IF YOU WANT: A heavier-duty electric smoker built for long-term use and more consistent performance
🐟 BEST FOR FISH
IF YOU WANT: A simple, low-temperature smoker for fish, jerky, sausages, and other smaller items
Table of Contents
Compare the Best Electric Smokers
Here’s a quick side-by-side comparison before diving into the full reviews.
| Smoker | Type | Cooking Area | Best For |
|---|---|---|---|
| Masterbuilt MB20071117 | Electric | ~711 sq in | Best overall |
| East Oak 30” | Electric | ~725 sq in | Best value |
| Masterbuilt 40” | Electric | ~970 sq in | Large cooks |
| Smokin-It #2 | Electric | ~1,247 sq in | Mid-range durability |
| SmokinTex Pitmaster | Electric | ~700+ sq in | Premium build |
| Smokehouse Big Chief | Electric | ~576 sq in | Fish & jerky |
What to Expect from an Electric Smoker (Before You Buy)
Electric smokers are simple — but they come with trade-offs that only really show up once you start cooking.
The biggest one is smoke quality.
You’ll get a light smoke flavour. It works well for fish, chicken, and sausages. But if you’re chasing strong bark or a deep smoke ring on brisket, it’s not what these are built for.
If you’re planning cooks like brisket, it’s worth understanding that upfront — here’s our full guide on how to smoke brisket.
They’re also not fully set-and-forget.
Most electric smokers still need wood chips topped up every 30–90 minutes. Some models stretch that out longer, but none completely eliminate it.
Build quality is another thing that matters more than you’d expect.
Cheaper electric smokers struggle in cold weather and wind. Better insulated models are far more consistent.
If you understand those limitations, they can still be a really useful and easy way to cook.
The Best Electric Smokers: Our Top Choices
These are the electric smokers I’d recommend first, based on real cooking experience, practical features, build quality, and the type of food each one suits best.
BEST OVERALL
Masterbuilt Digital Electric Smoker
A simple, proven electric smoker that does what most people need without overcomplicating things.
Read our full review of the Masterbuilt Digital Electric Smoker →
Why this works
Side-loading wood chip tray keeps heat stable
Digital controls are easy to use
Enough space for full briskets or multiple racks of ribs
Widely available and well-tested design
Cooking experience
We’ve owned this one for years and cooked everything from brisket to salmon in it.
The biggest advantage is the side chip loader. Not having to open the door makes a noticeable difference — especially on longer cooks where temperature drops add up.
Temperature holds reasonably steady as long as the weather isn’t working against you. In colder conditions, you’ll notice it struggle more.
Where it shines is shorter cooks.
Salmon, chicken, sausages — it handles these really well. The smoke is light but clean, and you don’t run into the same temperature issues you get on long brisket cooks.
If you’re planning to cook brisket in an electric smoker, it’s worth understanding the limitations first — here’s our full guide on how to smoke meat.
What to expect
You’ll need to top up wood chips every 30–60 minutes
Doesn’t handle cold weather particularly well
Needs to be kept dry — water and the control panel don’t mix
Pros
- Easy to use
- Side wood chip port
- Good value for what you get
- Works well for most backyard cooks
Cons
- Minimal insulation
- Control panel hard to read in bright light
- Not built for rough conditions
Who it's best for
Someone starting out who wants something simple that works without spending a lot.
Who should skip it
Anyone cooking regularly in cold weather or wanting stronger smoke flavour.
Also available at: Walmart
BEST VALUE
East Oak 30” Electric Smoker (Glass Door)
A newer option that fixes a lot of the small annoyances you get with cheaper electric smokers.
Why this works
Better insulation than most budget models
Larger wood chip tray lasts much longer
Glass door + internal light is genuinely useful
Built-in meat probe and remote
Cooking experience
This feels like someone actually used an electric smoker and improved the weak points.
The extra insulation makes a real difference. It holds temperature more consistently and recovers faster after opening the door.
The larger chip tray is one of the biggest upgrades. Being able to go 2.5–3 hours without topping up makes it noticeably more hands-off. If that’s what you’re after, you might also want to look at pellet smokers — they give you similar ease of use but with better smoke flavour. See our guide to the best smokers under $500.
We’ve also run cooks without topping up chips at all after the first few hours — and honestly, the difference in flavour wasn’t huge.
What to expect
Rack spacing is tight — you’ll remove shelves for larger cuts
Brand is still relatively new
Pros
- Better temperature stability
- Longer smoke time per fill
- Useful viewing window and light
- Included meat probe
- Longer warranty
Cons
- Limited vertical space
- Less proven brand long-term
Who it's best for
Someone who wants a more refined electric smoker without jumping to premium pricing.
Who should skip it
If you prefer sticking with well-established brands only.
Also available at: East Oak
BEST LARGE
Masterbuilt 40” Digital Electric Smoker
The same idea as the 30” — just with more space to work with.
Read our full review of the Masterbuilt Digital Electric Smoker →
Why this works
Much larger cooking capacity
Same simple digital control system
Side-loading wood chip system
Cooking experience
If you’ve used the smaller Masterbuilt 30″, this feels exactly the same — just with more room.
That extra space is useful if you’re cooking multiple racks of ribs or doing larger batches.
Performance-wise, it behaves similarly. Temperature is fine in good conditions, but still affected by cold and wind.
What to expect
Same limitations as smaller 30″ Masterbuilt
Bigger size means more heat loss in cold weather
Pros
- Large cooking capacity
- Easy to use
- Same reliable design
Cons
- Insulation still basic
- Struggles more in cold conditions due to size
Who it's best for
Families or anyone cooking bigger batches regularly.
Who should skip it
If you don’t actually need the extra space — the smaller version is cheaper and easier to manage.
Also available at: Walmart
BEST MID-RANGE
Smokin-It Model #2 Electric Smoker
A step up in build quality and insulation compared to typical electric smokers.
Why this works
Proper insulation that actually works in cold weather
Stainless steel build
Uses wood chunks instead of chips
Large capacity
Cooking experience
This feels very different from the cheaper box-style smokers.
The insulation does its job. It holds temperature much more consistently, even when conditions aren’t ideal.
Using wood chunks instead of chips also changes how it cooks. You’re not constantly topping up — one or two chunks can last most of the cook.
Temperature control isn’t perfectly tight (you’ll see some fluctuation), but it’s predictable.
What to expect
Industrial look
No built-in probe or port
Racks are close together
Pros
- Solid build
- Better insulation
- Longer smoke from wood chunks
- Larger capacity
Cons
- Not as polished looking
- Needs separate thermometer
- Rack spacing limits larger cuts
Who it's best for
Someone who wants better consistency and build quality without going fully premium.
Who should skip it
If you want something more plug-and-play with built-in features.
BEST PREMIUM
SmokinTex “Pitmaster” Electric Smoker
A heavier-duty electric smoker built more like commercial equipment than a backyard unit.
Why this works
Strong insulation for consistent temps
Designed for long-term durability
Uses wood chunks for longer smoke
Cooking experience
I haven’t personally cooked on this exact model, but it follows the same style as other insulated stainless electric smokers we’ve used.
That means more stable temperatures, less impact from weather, and less messing around mid-cook.
It’s closer to a “load it and leave it” experience than the cheaper models.
What to expect
Higher upfront cost
Industrial design
Pros
- Consistent performance
- Durable construction
- Less hands-on during cooks
Cons
- Expensive
- Not beginner-budget friendly
Who it's best for
Someone who wants an electric smoker that actually feels solid and reliable long-term.
Who should skip it
Beginners just testing the waters.
BEST FOR FISH & JERKY
Smokehouse Big Chief Electric Smoker
A completely different type of electric smoker focused on low-temperature smoking.
Why this works
Fixed low temp perfect for fish and jerky
Extremely simple to use
Lightweight and easy to move
Cooking experience
This is one of those smokers where you just turn it on and go.
At 165°F, there’s not much to manage. It’s very predictable.
For fish, jerky, and sausages — it works really well. It’s probably the easiest smoker to get good results with for those foods.
We’ve processed large batches of fish in this and it’s hard to mess up.
What to expect
Not suitable for brisket or large cuts
You’ll still top up chips regularly
Lightweight body dents easily
Pros
- Simple to use
- Ideal for fish and jerky
- Consistent low temperature
Cons
- Limited use cases
- Not durable
- Can’t cook large cuts properly
Who it's best for
Anyone focused on fish, jerky, or sausage making.
Who should skip it
If you want a general-purpose smoker.
Also available at: Walmart
Buying Guide: How to Choose the Right Electric Smoker
What to Look for When Buying an Electric Smoker
Electric smokers look simple, but a few key details make a big difference once you actually start cooking.
This is what matters in real use — not just what sounds good on a product page.
Insulation (More Important Than You Think)
This is the biggest difference between a smoker that works well and one that frustrates you.
Most cheaper electric smokers have very basic insulation. They’ll work fine on a warm day, but once you add cold weather or wind, the temperature starts dropping and struggling to recover.
Better insulated models hold temperature more consistently and don’t need to work as hard to stay there.
If you’re cooking year-round, this matters a lot.
Wood Chip System
This is where most people realise electric smokers aren’t fully “set and forget”.
Smaller trays need topping up every 30–60 minutes. That means going back outside, adding chips, and often losing heat in the process.
Side-loading trays (like on the Masterbuilt and East Oak) make this much easier because you don’t have to open the main door.
Some higher-end models use wood chunks instead, which last longer and reduce how often you need to touch the smoker.
Cooking Space vs Usable Space
Manufacturers love quoting total cooking area, but that number can be misleading.
A smoker might have a lot of racks, but if they’re packed too close together, you won’t be able to fit larger cuts like brisket or whole chickens without removing shelves.
Think about what you actually plan to cook, not just how much space is listed.
Temperature Control
Digital smokers are much easier to use than analog ones.
You set the temperature, and the smoker does the rest.
Analog models can still work, but you’ll spend more time adjusting them, especially when the weather changes.
Even with digital models, expect some fluctuation — electric smokers aren’t perfectly precise.
Build Quality & Durability
Most electric smokers are fairly lightweight compared to other types of smokers.
That’s fine for occasional use, but it does mean they’re more sensitive to weather and easier to damage.
If you want something long-term, look for:
better sealing doors
stronger materials
more solid construction
Otherwise, just expect a few years of use rather than something that lasts forever.
Your Actual Use Case
This matters more than anything else.
Electric smokers are great for:
fish
jerky
sausages
simple backyard cooks
They’re not ideal for:
heavy bark on brisket
strong smoke flavour
traditional BBQ results
If your goal is convenience, they’re a good fit.
If your goal is the best possible BBQ, you’ll probably end up looking at other options later.
Alternatives to Electric Smokers
If you’re a bit unsure about going electric, you’re not alone — most people look at them first because they seem the easiest, but they’re not always the best long-term option.
The biggest limitation is flavour.
Electric smokers use a heating element and small amounts of wood, so you don’t get the same smoke intensity, bark, or smoke ring that you get from burning real wood or charcoal.
If you like the idea of something easy to use but want better results, pellet smokers are usually the next step up.
They still run off electricity and hold temperature automatically, but they burn real wood pellets, which gives you much better flavour and more traditional BBQ results.
If you’re deciding between the two, read our full pellet vs charcoal smoker comparison – it’ll help you figure out which direction actually makes sense for how you want to cook.
FAQs
Are electric smokers as good as regular smokers?
We do love smoking fish and jerky on an electric smoker. But overall, no — they’re not as good as charcoal or wood smokers for traditional BBQ.
Because there’s no real fire, you won’t get the same smoke ring or bark, especially on brisket or pork shoulder. The flavour is lighter and cleaner, which works well for some foods, but not everything.
Which is better — analog or digital electric smokers?
Digital is easier and more consistent. You set the temperature and it does the work.
Analog smokers can still cook good food, but you’ll spend more time adjusting the dial, especially when the weather changes.
How long should an electric smoker last?
Cheaper models usually last a few years if you look after them.
Better-built models with proper insulation can last much longer, especially if they’re kept dry and stored properly.
Is it OK to leave an electric smoker on overnight?
It’s common to do long cooks overnight, but you need to be careful.
Make sure the smoker is protected from weather, on a stable surface, and you’re confident in how it runs. A wireless thermometer helps a lot here so you can keep an eye on temperatures.
How often do you need to add wood chips?
Most electric smokers need topping up every 30 to 90 minutes depending on the model and temperature.
Some models with larger trays or wood chunk systems last longer, but none are completely set-and-forget.
Can you use an electric smoker in the rain?
No — especially not models like the Masterbuilt. Water can get into the control panel and cause issues. Always keep your smoker covered or under shelter.
Final Verdict
Electric smokers do exactly what they’re designed to do.
They make smoking simple.
But they don’t replace real fire cooking.
If you want something easy that produces good food with minimal effort — they’re a solid option.
If you care about bark, deep smoke flavour, and traditional BBQ results — you’ll outgrow one pretty quickly.
The key is choosing the right one for how you actually plan to cook.
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
