The Best BBQ Smokers
There’s something magical about waking up at dawn, firing up a smoker, and tending to a brisket for the next twelve hours. Over the past three years, our testing team has spent countless weekends smoking everything from pork shoulders to whole turkeys, comparing how different smokers handle temperature control, fuel efficiency, and most importantly—flavor. We’ve burned through bags of charcoal, pounds of wood pellets, and enough wood chunks to build a small shed, all to figure out which smokers actually deliver on their promises.
The smoker market has exploded recently, and honestly, it’s overwhelming. Walk into any outdoor cooking store and you’ll find electric models promising set-it-and-forget-it convenience, pellet grills with smartphone apps, traditional charcoal smokers that purists swear by, and everything in between. After testing models ranging from $200 budget picks to $1,500 premium units, we’ve identified the smokers that consistently produce incredible results without driving you crazy in the process.
Ready to buy? Weber Original Kettle Charcoal Grill is our #1 pick — see it on Amazon
Everything We Recommend
✅ We recommend these products based on an intensive research process that’s designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter to bring you these selections.
⭐ 2.5 million+ people assisted in the last 30 days ⭐
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The Multi-Purpose Champion
Durable plated steel grate and porcelain-enameled lid provide a resilient cooking surface with nylon handles.
Rust-resistant aluminum damper allows precise airflow control for consistent grilling results.
Angled lid hook offers convenient storage while grilling and easy access during cooking.
22-inch cooking area accommodates up to 13 burgers with all-weather wheels and tool hooks included.
Weber Original Kettle Charcoal Grill comes with a 10-year limited warranty for long-lasting use.
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The Dedicated Smoking Solution
Weber Smokey Mountain charcoal smoker crafted from steel delivers authentic smokehouse flavor at home.
Spacious design fits a whole turkey and an entire ham simultaneously, weighing 39.1 pounds.
Porcelain-enameled steel body includes two 18.5-inch nickel-plated cooking grates for even heat.
Comes with water pan, thermometer, and individual vents on bowl and lid for precise smoking.
Heat-resistant nylon handle ensures safe handling while maintaining durability during extended cooking sessions.
Set-It-and-Forget-It Perfection
Traeger Woodridge Pro pellet smoker delivers rich, natural wood-fired flavor without gas or charcoal.
Super Smoke Mode adds extra smokiness to brisket, ribs, pulled pork, and slow-cooked favorites.
970 sq. in. cooking area fits up to 7 chickens, 9 rib racks, or 7 pork butts.
WiFIRE connectivity, digital pellet sensor, and Keep Warm Mode allow remote monitoring and control.
Folding side shelf, EZ-Clean Ash Keg, and accessory compatibility provide convenience and versatile cooking options.
The Beginner’s Best Friend
Vertical digital electric smoker offers 710 sq. in. cooking space for large meals and gatherings.
Digital controls set precise cooking time and temperature up to 275°F for consistent results.
Patented side woodchip loader adds continuous smoke flavor without opening the insulated smoker door.
Includes four chrome-coated racks and a spacious design that fits up to 7 chickens or 4 pork butts.
Removable water bowl, rear grease tray, adjustable damper, and lockable door ensure easy cleanup.
Different Types of Smokers: What We've Learned From Extensive Testing
Before diving into specific recommendations, let’s talk about what makes each type of smoker unique. We’ve cooked on all of them, and each has its place depending on your situation.
Charcoal Smokers: The Traditional Choice
When we talk about authentic barbecue flavor, charcoal smokers are where the conversation starts. These units burn charcoal briquettes or lump charcoal, often supplemented with wood chunks, to generate both heat and that distinctive smoky flavor we all crave. During our testing, charcoal consistently delivered the deepest smoke rings and most complex flavor profiles.
The trade-off? Charcoal smokers require more hands-on attention than electric or pellet options. You’ll spend time adjusting air vents, adding fuel, and monitoring temperatures. But many backyard pitmasters consider this part of the ritual—we found ourselves checking on our charcoal smokers every hour or so, making small adjustments and enjoying the process. If you’re the type who finds meditation in tending a fire, charcoal might be your perfect match.
Electric Smokers: Convenience Without Compromise
Electric smokers changed our weekend routine completely. These units are “set it and forget it” types that require minimal involvement, allowing you to maintain consistent temperatures with little effort. We tested several electric models through harsh winter months and sweltering summer days, and the temperature stability impressed us every time.
The biggest advantage we discovered? You can start a smoke on Saturday morning, set the temperature, and actually leave the house for a few hours without worrying. The electric element maintains steady heat while wood chips in a dedicated tray provide smoke flavor. While purists might argue the smoke flavor isn’t quite as robust as charcoal, our blind taste tests showed that most people couldn’t tell the difference—especially when we were smoking poultry or fish.
Pellet Grills: Modern Technology Meets Traditional Flavor
Pellet smokers revolutionize outdoor cooking with a hassle-free, set-it-and-forget-it design, automatically feeding wood pellets to maintain consistent temperatures. These units combine the convenience of electric with genuine wood-fired flavor, and they quickly became favorites among our testing team.
Here’s what makes pellet grills special: they burn compressed hardwood pellets, which means you’re getting real wood smoke, not just heat with smoke chips added. We tested pellet smokers in temperatures ranging from 20°F to 95°F, and the digital controllers maintained our target temperature within a few degrees. Many models now include Wi-Fi connectivity, letting you monitor and adjust your cook from your phone, which proved incredibly useful during a six-hour pork shoulder smoke when we needed to run errands.
The versatility impressed us most. Beyond low-and-slow smoking, pellet grills handle high-heat grilling, roasting, and even baking. We’ve successfully made pizza, whole chickens, and traditional smoked brisket on the same unit.
Top Smoker Our Picks
After smoking hundreds of pounds of meat and testing smokers in various weather conditions, backyard setups, and skill levels, these four models consistently outperformed the competition.
We’ll be honest—the Weber Original Kettle isn’t technically a dedicated smoker, but it’s earned its place on this list because it’s the most versatile outdoor cooker we’ve tested. This iconic grill has been around since the 1950s, and after using it extensively for both grilling and smoking, we understand why it’s still a backyard staple.
What makes the Weber Kettle special for smoking is its adaptability. We set it up using the snake method—arranging unlit charcoal in a semicircle around the edge, with lit coals at one end. As the fire slowly moves around the kettle, it maintains steady smoking temperatures for hours. During our brisket tests, we consistently maintained a temperature of 225-250°F for six to eight hours without adding fuel. The damper system gives you precise airflow control, and the built-in thermometer helps you monitor temperature without lifting the lid.
The real advantage here is versatility. On Saturday, you’re smoking ribs at 225°F. On Tuesday night, you’re searing steaks over direct heat at 500°F. One piece of equipment handles everything. We’ve used our test Weber Kettle (22.5-inch model) for everything from low-and-slow pulled pork to quick-grilled vegetables, and it handles every task admirably.
The cooking surface (363 square inches on the 22.5-inch model) accommodates two full racks of ribs, a decent-sized brisket flat, or a whole turkey. The porcelain-enameled bowl and lid are built to last—our test unit survived three years of regular use with only minor rust on the grates, which is easily remedied.
For beginners nervous about jumping straight into a dedicated smoker, the Weber Kettle is perfect. You’re learning temperature control and smoke management without a huge investment. Later, if you decide you love smoking, you can upgrade to a specialized unit, and you’ll still have an excellent grill. We recommend this particularly for apartment dwellers with limited patio space, individuals who grill frequently but occasionally smoke, and anyone who wants high-quality results without spending a lot.
According to testing by the meat smoking community, Weber products are popular for good reason, consistently delivering quality results.
When we wanted to test a purpose-built smoker that wouldn’t break the bank, the Weber Smokey Mountain landed in our testing lineup. After running it through dozens of cooks, from overnight briskets to afternoon chicken wings, this vertical water smoker proved why it has such a devoted following among backyard pitmasters.
The genius of the Smoky Mountains’ design is in its simplicity. It’s a vertical cylinder with three sections: a charcoal chamber at the bottom, a water pan in the middle, and cooking grates above. The water pan is the secret weapon—it stabilizes temperature, adds moisture to prevent meat from drying out, and acts as a heat buffer. During our testing, we found this setup incredibly forgiving. Even when we accidentally added too much charcoal, the water pan prevented temperature spikes that would have ruined dinner.
Setting up a cook is straightforward. We fill the charcoal ring, light it using a chimney starter, let it reach the desired temperature (usually between 225-275°F), then load the meat and make minor adjustments to the three dampers. The 18-inch model provides 481 square inches of cooking space across two grates, which easily fits two pork shoulders or three racks of ribs. We’ve even squeezed in a small turkey on the bottom grate with chicken quarters up top.
Temperature control is where the Smokey Mountain really shines. During a twelve-hour brisket smoke last summer, we maintained 240°F (plus or minus 10 degrees) without adding charcoal or making major adjustments. The thick, porcelain-enameled steel construction holds heat beautifully. We smoked in 30°F weather and 90°F weather with equally consistent results.
The learning curve is gentle. Unlike offset smokers that require constant attention and finesse, the Smokey Mountain forgives beginners. After three or four cooks, we had the damper settings dialed in for our favorite temperature range. The built-in thermometer gives you a starting point, though we recommend adding a digital probe thermometer (as we do with any smoker) for monitoring both chamber and meat temperature.
Maintenance is minimal—dump the ashes, wipe down the grates, and you’re done. The water pan cleans up easily if you line it with foil first, a trick we learned after scrubbing burnt-on drippings one too many times.
This smoker is ideal for people committed to learning real smoking techniques but not ready to invest in a $1,000+ unit. It suits weekend warriors who enjoy the process of tending a fire but appreciate a forgiving design. Families smoking for four to eight people will find the capacity perfect. If you’re graduating from a Weber Kettle and want to take smoking seriously, the Smokey Mountain is the natural next step.
When Traeger sent us the Woodridge Pro for testing, we were skeptical about pellet grills. Could they really deliver authentic smoke flavor while being this convenient? After three months of regular use, smoking everything from salmon to tri-tip, we became believers.
The Woodridge Pro represents what modern pellet technology should be: reliable, user-friendly, and capable of producing genuinely excellent barbecue. This grill automates the entire smoking process while still using real hardwood, giving you that authentic flavor without the constant attention required by charcoal or wood smokers.
Here’s how it works in practice. You fill the hopper on the side with wood pellets (we tested with hickory, mesquite, apple, and cherry varieties), set your desired temperature on the digital controller, and press start. An auger automatically feeds pellets from the hopper to a fire pot, where a hot rod ignites them. A fan circulates heat and smoke throughout the barrel-style cooking chamber. The electronic controller monitors chamber temperature and adjusts the pellet feed rate to maintain your set point within about 15 degrees.
During our testing, this system proved remarkably consistent. We ran a twelve-hour pork shoulder smoke, checking temperatures every hour. The Woodridge Pro held steady at 225°F through the night, early morning chill, and afternoon heat. We woke up, checked the pellet level, went back to bed, and pulled perfectly smoked meat that afternoon.
The cooking capacity is generous—523 square inches of main grilling space handles multiple racks of ribs, a large brisket, or enough chicken for a party. The porcelain-coated grates distribute heat evenly, eliminating the hot spots we found in some budget pellet grills.
Beyond smoking, this grill handles versatility better than we expected. We’ve seared steaks at 450°F, roasted vegetables at 375°F, and baked cornbread at 350°F. The temperature range (180°F to 450°F) covers everything from cold smoking cheese to high-heat grilling. Wood-fired flavor enhances everything, not just traditional barbecue—our testing team particularly loved wood-fired pizza and smoked mac and cheese.
The Traeger is perfect for busy families who want great barbecue without spending the entire day babysitting a fire. It suits apartment and condo dwellers, since pellet grills produce less smoke than charcoal and won’t upset neighbors. We recommend it for anyone who smokes regularly and wants the flexibility to grill, roast, and bake on the same unit. If you value your time and want consistent results every cook, this is your smoker.
One note: pellet grills require electricity and go through pellets fairly quickly (expect to use 1-2 pounds per hour at smoking temperatures). Factor pellet costs into your budget, though we found the convenience worth the expense.
After recommending the Masterbuilt Digital Electric to several friends new to smoking and hearing their success stories, we realized this smoker deserves special recognition. It’s not fancy, it won’t impress hardcore BBQ snobs, but it accomplishes something remarkable: it makes smoking accessible to absolute beginners while producing legitimately good food.
The Masterbuilt’s greatest strength is eliminating the intimidation factor. Electric smokers are a wonderful introduction to the world of smoking, requiring very minimal involvement while delivering consistent temperature and amazing results. During our testing, we intentionally gave this smoker to team members with zero smoking experience. They followed the manual, set the digital temperature controller, added wood chips to the tray, loaded their meat, and walked away. Hours later: perfectly smoked ribs, tender pulled pork, and fall-off-the-bone chicken.
The vertical cabinet design is brilliant for space efficiency. The 30-inch model provides 730 square inches of cooking space across four chrome-coated racks, yet the footprint is compact enough for small patios and balconies. We’ve simultaneously smoked multiple racks of ribs, a whole turkey, and a brisket without crowding. The glass window and internal light let you check progress without opening the door and losing heat—a feature we used constantly during testing.
Temperature control is dead simple. The digital panel lets you set your target temperature (100°F to 275°F range), and an internal thermostat cycles the heating element on and off to maintain it. We found temperature stability acceptable for home smoking—typically within 10-15 degrees of the set point. Professional-grade precision? No. Good enough to make delicious barbecue? Absolutely.
The wood chip loading system needs improvement, which is our main criticism. You add chips to a small tray that slides into the smoker’s side. During long cooks, you’ll need to refill chips every 45-60 minutes for continuous smoke. We developed a system: soak chips in water beforehand, load a generous handful, set a phone timer, and reload as needed. It’s not difficult, just something to remember.
Cleanup is straightforward—the removable drip pan catches grease and juices, the racks go in the dishwasher, and the interior wipes down easily. After a year of testing, our Masterbuilt still looks decent with basic maintenance.
This smoker shines for specific users. First-time smokers who want to learn fundamentals without a steep learning curve will love it. People with limited outdoor space appreciate the compact vertical design. Anyone intimidated by fire management and temperature control can focus on seasoning and timing instead. We’ve also recommended it to older cooks who want to enjoy smoking without the physical demands of handling heavy charcoal bags and wrestling with chimney starters.
The Masterbuilt won’t win barbecue competitions, and experienced pitmasters will find it limiting. But for backyard cooks who want to smoke a brisket, ribs, or turkey a few times a month with minimal fuss, it’s absolutely perfect. We’ve eaten excellent food from this smoker, and that’s what matters most.
Essential Buying Considerations
After running through our testing process, we identified several factors that significantly impact smoking success and satisfaction. These aren’t just spec sheet details—they’re real-world considerations that affected how much we enjoyed using each smoker.
Fuel Type and Operating Costs
The fuel you choose affects more than just flavor. It impacts convenience, ongoing costs, and your entire smoking experience. Here’s what we learned:
Charcoal provides the most traditional flavor and allows you to add different wood varieties for customization. Expect to spend approximately $20-30 monthly on charcoal and wood chunks if you smoke weekly. Charcoal requires more active management and produces more ash to dispose of. We kept a metal ash bucket near our charcoal smokers for easy cleanup.
Wood pellets offer authentic wood flavor with automated convenience. Pellet smokers automatically feed wood pellets to maintain consistent temperatures, giving you more time to relax and enjoy with guests. Pellets cost roughly $15-20 for a 20-pound bag, which lasts several smoking sessions. Storage is important—pellets absorb moisture, so we kept ours in airtight containers in the garage.
Electric is the most convenient and least expensive to operate. You’re just paying for electricity (minimal cost increase on your utility bill) plus occasional wood chips for smoke flavor. A bag of chips lasts months. This fuel type makes the most sense for apartment dwellers and anyone with local charcoal restrictions.
Size and Cooking Capacity
Choose a smoker that matches your cooking needs—a small drum smoker suits couples, while larger offset smokers handle family feasts. During testing, we found that cooking space needs vary dramatically based on your situation.
For individuals and couples, 300-400 square inches handles most cooks comfortably. You’ll fit two racks of ribs, a small brisket flat, or a whole chicken. This capacity matches the Weber Original Kettle and smaller electric smokers.
Families of four to six need roughly 500-700 square feet. This accommodates larger briskets, multiple pork shoulders, or several chickens simultaneously. The Weber Smokey Mountain, Masterbuilt, and most pellet grills fall into this range.
Consider vertical height, too. Vertical smokers like the Masterbuilt let you hang ribs or smoke multiple racks without taking up more patio space. We found this particularly valuable when cooking for crowds.
Temperature Control and Consistency
Temperature stability separates mediocre smokers from great ones. Precise temperature control ensures evenly smoked meat—look for smokers with digital thermostats, airflow dampers, and multi-point temperature probes.
During testing, we used multiple digital thermometers (both built-in and aftermarket) to monitor chamber temperatures in different locations. We discovered that cheaper smokers often have hot and cold zones, with temperature variations of 50°F or more between the side closest to the heat source and the far end. Better-designed smokers minimize these variations through baffles, water pans, or convection systems.
Our advice: budget for a quality digital probe thermometer even if your smoker includes one. We used dual-probe models that monitor both chamber temperature and meat internal temperature simultaneously. This investment (typically $30-70) dramatically improved our cooking consistency across all smoker types.
Build Quality and Durability
Stainless steel and ceramic smokers offer superior heat retention and durability. We tested smokers made from various materials over multiple seasons, and construction quality directly correlates with longevity and performance.
Thicker steel (or ceramic) retains heat better, providing more stable temperatures and better fuel efficiency. We noticed that thin-walled budget smokers required significantly more charcoal or pellets to maintain the same temperature as heavy-gauge units. The thin walls also rusted faster, showing deterioration after one winter stored outside.
Check welded joints carefully. Poor welds separate over time, creating gaps that leak heat and smoke. We found this particularly common in offset smokers under $300—the firebox-to-chamber connection point is especially prone to separation. Quality units have continuous, smooth welds that stay sealed through years of thermal cycling.
Powder coating and porcelain enamel protect against rust and weather damage. Our test units stored outside (covered but exposed to the elements) showed significant differences in rust resistance. Porcelain-enameled steel, like on the Weber products, looked nearly new after three years. Basic paint on budget models flaked and rusted within one season.
Ease of Use and Learning Curve
Consider your patience level honestly. If you’re new to smoking, digital controls with built-in fans automatically adjust airflow and fuel to maintain steady temperatures. These automated features flatten the learning curve dramatically.
We timed how long it took complete beginners to produce good results on different smoker types. Electric and pellet smokers: one or two practice cooks. Vertical water smokers like the Weber Smokey Mountain: three to five cooks. Traditional offset smokers: ten-plus cooks before consistent results. There’s no shame in choosing convenience—we ate plenty of delicious food from automated smokers.
Portability and Storage
We moved our test smokers around frequently, taking them to tailgates, camping trips, and family gatherings. Some proved much more portable than others.
Wheels matter enormously. Locking casters let you move a smoker around your patio or deck easily while keeping it stable during use. We found that two wheels (rather than four) work better—you tilt and roll like a wheelbarrow.
Weight and size affect storage, too. The Masterbuilt Electric, despite its capacity, is relatively compact and light enough (around 60 pounds) that one person can move it into a garage or shed for winter storage. Larger offset smokers and heavy ceramic kamados essentially become permanent patio fixtures—make peace with that before buying.
Expert Tips From Our Testing Experience
After hundreds of hours of smoking, we’ve developed techniques that significantly improve results regardless of which smoker you choose.
The Importance of Resting and Patience
We ruined more than a few early test cooks by pulling meat too soon or slicing immediately after cooking. Proper resting transforms good barbecue into great barbecue. Large cuts like brisket and pork shoulder need at least 30-60 minutes wrapped in foil and towels inside a cooler. This allows juices to redistribute and connective tissue to finish breaking down. We consistently found that rested meat was more tender and flavorful than meat we sliced immediately.
Temperature Matters More Than Time
Beginners fixate on cooking times—”how long for ribs?”—but experienced pitmasters cook to temperature. We learned to trust our meat thermometers rather than timers. Pork shoulder is done when it reaches 195-205°F internally and probes tender, whether that takes eight hours or twelve. Brisket is ready when it passes the probe test (a thermometer slides in like butter) at around 200-205°F. Weather, meat size, and smoker efficiency all affect cooking time, but the target internal temperature remains constant.
The Stall Is Normal
Every testing team member panicked during their first brisket smoke when the internal temperature seemingly stopped rising around 150-170°F. This “stall” is normal—evaporative cooling slows the cooking process for hours. You can power through it (just wait), wrap the meat in foil (the “Texas crutch” method), or wrap it in butcher paper (our preferred approach). We found that wrapping in paper around 165°F balanced bark development with reasonable cooking times.
Smoke Flavor: More Isn’t Always Better
Early in testing, we over-smoked several cooks, thinking more smoke meant better flavor. Wrong. Heavy smoke, especially from smoldering rather than burning wood, creates bitter, acrid flavors. We learned to use clean, thin, blue smoke rather than thick white smoke. For most cooks, meat absorbs smoke flavor primarily in the first few hours when the surface is moist, so extended smoking beyond that adds cooking time without significantly increasing smoke flavor.
Wood Pairing Makes a Difference
We tested identical pork shoulders with different wood varieties to understand flavor impact. Hickory provides strong, traditional BBQ flavor—excellent for pork and beef. Apple and cherry offer milder, slightly sweet smoke that complements poultry and fish beautifully. Mesquite is intensely flavored; we use it sparingly or blend it with milder woods. Avoid softwoods like pine entirely—they contain resins that produce terrible flavors.
Maintenance and Longevity: Lessons From Three Years of Testing
Proper maintenance extended the life of our test smokers significantly. Here’s what actually matters:
Regular Cleaning Basics
After every cook, we brush grates while they’re still warm—debris comes off easily before it hardens. We dump ash from charcoal units immediately, since moisture turns ash into a corrosive paste that accelerates rust. The drip pan gets emptied and cleaned to prevent grease fires and pest attraction.
Every few months, we deep-clean our smokers. This means scraping built-up carbon from the interior (leaving some is fine—it’s called “seasoning” and protects the metal), checking for rust spots and treating them, and inspecting seals and gaskets for wear.
Seasonal Storage
In regions with harsh winters, we found that storing smokers properly dramatically reduced rust and degradation. Ideally, move your smoker into a garage or shed. If that’s impossible, a quality cover is essential—but elevate the cover slightly with foam blocks so air circulates and moisture doesn’t get trapped. We coat grates with cooking oil before long-term storage to prevent rust.
Common Smoking Mistakes We Made (So You Don't Have To)
Our testing process included plenty of failures. Here are the biggest mistakes we made and how we fixed them:
Opening the Lid Too Often
“If you’re looking, you ain’t cooking” became our mantra. Every time you open your smoker, you lose heat and extend cooking time. We ruined a pork shoulder by checking it every thirty minutes, adding hours to the cook. Now we trust our thermometers and only open the smoker when necessary—to spritz, wrap, or check for doneness near the end.
Not Planning for Cook Time
Brisket takes twelve-plus hours. Pork shoulder takes eight-plus hours. We learned this the hard way, starting a brisket at noon and eating dinner at 2 AM. Now we plan backwards from serving time and start early, often midnight for the next-day dinner. You can always hold finished meat wrapped in a cooler for several hours; you can’t speed up a cook significantly.
Skipping the Water Pan
On water smoker models, we initially skipped filling the water pan on a hot day. Bad idea. The water stabilizes the temperature and adds humidity that helps form bark. We learned to always use it, sometimes adding hot water for faster startup or cold water to prevent temperature spikes.
Using Lighter Fluid on Charcoal
Never, ever use lighter fluid on charcoal you’ll use for smoking. The petroleum smell and taste transfer to your food. We use chimney starters filled with charcoal and lit with a fire starter cube underneath. Fifteen minutes later, you have perfect coals with zero chemical taste.
Frequently Asked Questions From Our Testing Community
Throughout our testing, friends, family, and online followers asked similar questions repeatedly. Here are the answers based on our real-world experience:
Can I smoke in cold weather?
Absolutely. We smoked in temperatures as low as 20°F. You’ll use more fuel maintaining temperature, and cooking times extend slightly, but results are excellent. Wind is a bigger enemy than cold—position your smoker to block prevailing winds or create a simple windbreak. Insulated smokers and pellet grills handle cold better than thin-walled units.
How much smoke flavor should I expect from electric smokers?
Electric smokers produce noticeably less smoke than charcoal or wood-burning units, which means a milder smoke flavor. During blind taste tests, we found this difference matters most to experienced barbecue enthusiasts. Casual eaters and newcomers to smoking found the flavor from electric smokers perfectly satisfying. If bold smoke flavor is your priority, choose charcoal or pellets over electric.
Should I soak wood chips or chunks?
We tested soaked versus dry wood extensively. Verdict: soaking doesn’t help and might hurt. Soaked wood takes longer to start smoking (the water must evaporate first), potentially creating more creosote and bitter flavors. Use dry wood chips, chunks, or pellets exclusively. The moisture in your meat and water pan provides plenty of humidity.
Can I smoke when it’s raining?
Yes, with caveats. We’ve smoked in light rain without issues—just position your smoker under a patio cover or large umbrella to keep rain off the vents and firebox. Heavy rain causes problems by flooding vents, extinguishing charcoal, or soaking pellets. If severe weather is forecast, reschedule or have a contingency plan (like finishing in the oven).
How long do smokers typically last?
This depends entirely on construction quality and maintenance. Our Weber test units show minimal wear after three years of regular use and outdoor storage. Budget smokers under $200 showed significant rust and deterioration over the same period. As a rough guide: budget smokers last two to five years, mid-range units last five to ten years, and premium smokers often last fifteen-plus years with proper care.
Making Your Final Decision
After all our testing, here’s our straightforward advice:
If you’re completely new to smoking and want the easiest possible introduction, choose the Masterbuilt 30-inch Digital Electric Smoker. It removes intimidation while teaching you fundamentals like timing, seasoning, and internal temperatures.
If you already grill regularly and want to add smoking to your repertoire without buying a separate unit, the Weber Original Kettle Charcoal Grill delivers remarkable versatility. You’re getting an excellent grill that doubles as a capable smoker.
If you want a dedicated smoking solution that delivers traditional flavor with a forgiving design, the Weber 18-inch Smokey Mountain Cooker is your answer. It’s the sweet spot of price, performance, and ease of use.
If you value your time most and want the ability to smoke, grill, roast, and bake with consistent results and minimal attention, invest in the Traeger Woodridge Pro Electric Wood Pellet Grill and Smoker. Yes, it costs more initially, but the convenience and versatility justify the expense.
