The 10 Best Barbecue Smokers of 2025: My Hands-On Pitmaster Tests

The 10 Best Barbecue Smokers of 2025: My Hands-On Pitmaster Tests

A collection of the best barbecue smokers: pellet, charcoal, and offset
A Word From Your Pitmaster

Hi, I’m the founder of BBQGrillAndSmoker.com. A barbecue grill is for hot-and-fast. A barbecue smoker is for magic. It’s for the slow, patient craft of transforming a tough, worthless cut of meat into a tender, juicy masterpiece. I’ve spent 20 years chasing that magic. I’ve babysat 3 AM fires on an offset smoker, cursed the “stall” on a 14-hour brisket, and celebrated the perfect “smoke ring.”

I’ve used every type of smoker on the market, and I’ve learned what *actually* matters: not the brand, but the heat control, insulation, and airflow. This guide is my definitive, hands-on experience. I’ve tested the top models to find the 10 best smokers for every fuel type, budget, and skill level.

Affiliate Disclosure: Our reviews are 100% independent. We bought and tested these smokers ourselves. If you buy something through our Amazon links, we may earn a small commission at no extra cost to you. This supports our long, smoky test cooks.

Choosing your first (or next) smoker is a big decision. It’s the centerpiece of your backyard and the key to unlocking true, authentic barbecue.

Are you a “set it and forget it” person who wants to control your smoker from your phone? A pellet grill is for you. Are you a hands-on purist who wants to manage a real wood fire? An offset is your calling. Are you a beginner on a budget? A vertical smoker (charcoal or electric) is the perfect place to start.

This guide is my ultimate breakdown of the best machines I’ve ever used. Let’s find the right one for you.

My Top 10 Picks at a Glance

Best Overall Pellet Smoker

1. Traeger Grills Pro 575

Traeger Grills Pro 575 Wood Pellet Grill and Smoker
  • Fuel Type: Wood Pellets
  • Cooking Area: 575 sq. inches
  • Key Feature: Wi-Fi (“WiFIRE”) Smart Control

My Personal Experience (E-E-A-T)

The Traeger Pro 575 is the smoker that changed the game. It’s a smoker, grill, and convection oven in one, and you control it from your phone. To me, it almost felt like cheating. An auger feeds real wood pellets into a fire pot, while a fan circulates that heat and smoke. It’s “set it and forget it” with *real* wood fire.

The Test: I did a full “reverse sear” on two tomahawk steaks. I set the Traeger to 225°F *from my couch* using the WiFIRE app. I let the steaks slowly come up to 115°F internal, bathing them in hickory smoke. I got an alert on my phone, pulled them off, cranked the grill to 500°F (its max), and seared them for 60 seconds per side. The result was edge-to-edge pink perfection with a smoky crust.

The WiFIRE app is the real star. You can control your grill from the grocery store. This is the ultimate “set it and forget it” machine. It’s the perfect hybrid that does both smoking and grilling very well.

What I Love

  • Incredible Wood-Fired Flavor: The flavor is milder than charcoal but smokier than gas. It’s fantastic.
  • WiFIRE App Control: “Set it and forget it” is an understatement. The app is flawless.
  • Versatile: You can grill, smoke, bake (pizza!), roast, and braise.
  • Built-in Meat Probe: Plugs right into the controller so you can monitor food temp from the app.

What I Don’t Love

  • Top Temp is 500°F: It can’t get that ripping 700°F+ sear of a gas or charcoal grill.
  • Requires Electricity: You must have an outlet nearby.
  • More Moving Parts: An auger, a fan, a controller… more parts mean more potential points of failure.
Bottom Line: If you love technology, versatility, and smoky flavor, this is your smoker. It’s the easiest way to produce consistently great barbecue with almost no effort.
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Best Value Pellet Smoker

2. Z GRILLS 700D Wood Pellet Grill & Smoker

Z GRILLS 700D Wood Pellet Grill and Smoker
  • Fuel Type: Wood Pellets
  • Cooking Area: 694 sq. inches (total)
  • Key Feature: Large capacity for a low price

My Personal Experience (E-E-A-T)

Traeger is the big name, but Z Grills is the “value” king of pellet grills. They offer 90% of the performance for about 60% of the price. The 700D is a workhorse. It has a huge 694 sq. inches of space and a 20-pound pellet hopper.

The Test: I did three racks of ribs using the 3-2-1 method. I set the simple dial-in controller to 225°F and let them smoke for 3 hours. The digital controller held the temp perfectly. I wrapped them, then finished them with my favorite

What do you give up versus the Traeger? This model doesn’t have Wi-Fi. You have to walk outside to change the temperature or check the built-in meat probes. For most people, this is a tiny inconvenience that saves you hundreds of dollars. The build quality is solid, and the performance is nearly identical.

What I Love

  • Amazing Value: A massive, digitally controlled pellet smoker for this price is a steal.
  • Simple Digital Controller: “Set it and forget it” temperature control is precise and easy.
  • Large Hopper: The 20lb pellet hopper is big enough for an all-night brisket cook.

What I Don’t Love

  • No Wi-Fi: You don’t get the fancy app control of the Traeger Pro.
  • Top Temp is 450°F: Searing is a bit weaker than the Traeger and much weaker than gas/charcoal.
Bottom Line: If you want to get into pellet smoking without the “Traeger tax,” Z Grills is your best bet. It offers the same wood-fired flavor and “set it and forget it” convenience for a much more budget-friendly price.
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Best Overall Charcoal Smoker

3. Weber Smokey Mountain Cooker 18″

Weber Smokey Mountain 18-inch Charcoal Smoker
  • Fuel Type: Charcoal
  • Cooking Area: 481 sq. inches (2 racks)
  • Key Feature: Porcelain-enameled, deep water pan

My Personal Experience (E-E-A-T)

This is my workhorse. The Weber Smokey Mountain (WSM) is arguably the most popular backyard smoker in America, and it’s won more BBQ competitions than any other. Its genius is the vertical design and the deep water pan.

The Test: This is my go-to for pork butt. I fill the charcoal basket, use the “Minion Method” (lighting just a few coals), and fill the massive water pan. The water pan acts as a giant heat sink, absorbing and radiating heat, which keeps the temperature *rock solid* at 225-250°F for 10-12 hours on *one* load of charcoal. It’s the original “set it and forget it” machine.

The humidity from the water pan also builds an incredible “bark” (crust) on the meat. My 10-hour pork butts come out with a deep-mahogany crust and a perfect smoke ring, every single time. It’s not as “hands-off” as an electric, but it’s the easiest, most reliable way to get authentic, competition-quality charcoal flavor.

What I Love

  • Authentic Charcoal Flavor: This is real, _live-fire charcoal and wood smoke.
  • Incredible Stability: The water pan makes it so stable you can walk away for hours.
  • Fuel Efficient: One load of charcoal lasts 10-12 hours.
  • Built to Last: The porcelain-enamel coating is bulletproof. My 15-year-old model looks brand new.

What I Don’t Love

  • Side Door is Flimsy: The one weak point is the thin aluminum side door.
  • Accessing Racks: The top rack is easy, but you have to lift it off to get to the bottom rack.
Bottom Line: This is the best “set it and forget it” charcoal smoker ever made. It’s the perfect step up for a beginner who wants real charcoal flavor without all the work. It’s a legend for a reason.
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Best Overall Offset Smoker

4. Oklahoma Joe’s Highland Offset Smoker

Oklahoma Joe's Highland Offset Smoker
  • Fuel Type: Charcoal & Wood Splits
  • Cooking Area: 900 sq. inches (total)
  • Key Feature: Heavy-gauge steel, large firebox

My Personal Experience (E-E-A-T)

This is not a “set it and forget it” smoker. This is a “babysit-it-and-love-it” smoker. An offset “stick burner” is for the purist. You build a small, clean fire with charcoal and wood splits in the side firebox, and the heat and smoke draft across the main chamber to cook the food. You are managing a *real, live fire*.

The Test: My first 12-hour brisket. This smoker taught me *everything* about fire management. It’s made of heavy-gauge steel, so it holds heat well. You’re not setting a dial; you’re adding a wood split every 45-60 minutes and controlling airflow with the dampers.

My first cook was a struggle. My fire was too big (“dirty smoke”). But my second? *Magic*. The flavor from an all-wood fire is a step above everything else. It’s the most authentic, Central Texas-style flavor. The Highland is the best entry-point into the world of offset smoking.

What I Love

  • The Best Flavor. Period. Cooking with just wood splits produces the most authentic smoke flavor.
  • Heavy-Gauge Steel: It’s heavy and holds heat well for its price.
  • Large Capacity: You can fit two or three full briskets in the main chamber.
  • It’s a Craft: The “hands-on” process is incredibly rewarding.

What I Don’t Love

  • NOT for Beginners: You *must* learn fire management. There is a steep learning curve.
  • Constant Attention: You are tending the fire every 45-60 minutes. You can’t walk away.
  • Requires Mods: Most owners (myself included) add a convection plate to even out the heat.
Bottom Line: If you want to learn the *craft* of barbecue, and if the “hands-on” process is what excites you, buy this. The flavor you can achieve is unmatched.
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Best Kamado (Grill/Smoker)

5. Kamado Joe Classic I 18″ Charcoal Grill

Kamado Joe Classic I 18-inch Charcoal Grill
  • Fuel Type: Charcoal
  • Cooking Area: 256 sq. inches
  • Grate Material: Stainless Steel

My Personal Experience (E-E-A-T)

This is the “Ferrari” of charcoal. A kamado is a heavy-duty ceramic “egg” that is an *unbelievable* insulator. It can hold temperatures of 225°F for 18+ hours on one load of charcoal, or it can get up to 750°F for a “steakhouse sear.” It’s a grill and a smoker in one.

The Test: I did a low-and-slow pork butt. I set the top and bottom vents, and it held 250°F perfectly for 9 hours with zero intervention. The ceramic walls hold so much moisture that the pork was the juiciest I’ve ever made. Then, to test the other extreme, I opened the vents, and it became a 750°F pizza oven.

The “Classic I” is an older model, but it’s the best value. It has the “Divide & Conquer” system (letting you cook on two different levels) and the brilliant ash drawer. It’s an investment, but it’s a “forever” machine.

What I Love

  • Incredible Versatility: It can smoke, sear, roast, and bake better than almost any other grill.
  • Unmatched Insulation: The thick ceramic walls are extremely efficient and hold moisture.
  • Fuel Efficient: Sips charcoal. One load can last all day.
  • Premium Features: The air-lift hinge (on newer models), ash drawer, and multi-level cooking.

What I Don’t Love

  • Very Expensive: This is a major investment.
  • Extremely Heavy: The ceramic is hundreds of pounds. Once you build it, it’s not moving.
  • Steeper Learning Curve: Controlling the temp takes practice. It’s easy to “overshoot” your target.
Bottom Line: If you are a serious “all-in-one” outdoor cook and have the budget, the Kamado is a dream machine. It’s a high-performance grill and a world-class smoker in one beautiful, heavy package.
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Best Overall Electric Smoker

6. Masterbuilt 40″ Bluetooth Digital Smoker

Masterbuilt 40-inch Bluetooth Digital Electric Smoker
  • Fuel Type: Electric (1200W)
  • Cooking Area: 975 sq. inches (4 racks)
  • Key Feature: Bluetooth Smart Control & side-loader

My Personal Experience (E-E-A-T)

This is the peak of “set it and forget it.” I was skeptical of electric smokers, but this model changed my mind. This is the smoker I use for my electric smoker reviews because it’s the benchmark. It’s a “smart” appliance for your backyard.

The Test: A 12-pound packer brisket. I prepped it with my favorite barbecue rub, set the smoker to 250°F, and plugged in the built-in meat probe. The Bluetooth functionality is the game-changer. From the Masterbuilt app, I monitored the smoker’s internal temp *and* the meat’s temp.

I went to bed. I woke up, checked my phone, and saw the brisket was in “the stall” at 165°F. I went out, wrapped it, and put it back in, adding more wood via the side-loading tray (a must-have!). I never lost heat. It’s the least-stressful brisket I’ve ever cooked.

What I Love

  • Total Control From Your Phone: Changing temp, time, and monitoring the meat probe from the app.
  • Built-in Meat Probe: Frees you from needing a separate device.
  • Side-Loading Chip Tray: You can add wood without opening the door. This is a critical feature.
  • Excellent Insulation: Holds temp perfectly, even in cold weather.

What I Don’t Love

  • App Can Be Finicky: The Bluetooth range can be short.
  • Milder Smoke Flavor: It’s a gentler, cleaner smoke than charcoal or pellet.
Bottom Line: This is the ultimate “set it and forget it” machine. If you are a tech-lover, a beginner, or someone who wants perfect BBQ without the mess, this is your smoker.
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Best Overall Propane Smoker

7. Cuisinart 36″ Vertical Propane Smoker

Cuisinart 36-inch Vertical Propane Smoker
  • Fuel Type: Propane
  • Cooking Area: 784 sq. inches (4 racks)
  • Key Feature: Easy-access wood chip tray, push-button ignition

My Personal Experience (E-E-A-T)

A propane smoker gives you the “set it and forget it” convenience of gas, but with a *real* flame for combusting wood. It’s a great middle-ground. The Cuisinart 36″ is my top pick in this category because it’s well-built and just plain *easy*.

The Test: I smoked four racks of ribs and a chicken. You just hook up a standard 20-lb propane tank, push the igniter, and set the flame with the control knob. It has a separate door for the wood chip and water pan, so you don’t have to open the main door to add wood.

I set the temp, and it held 230°F for the entire 5-hour rib cook. I only had to add wood chips once. The ribs came out tender, with a great smoke flavor that I find is a bit “stronger” than an electric smoker. It’s dead-simple to use.

What I Love

  • As Easy as a Gas Grill: Push-button start and a simple control knob.
  • Separate Pan Door: You can add wood/water without opening the main chamber.
  • No Electricity Needed: Perfect for camping or places without an outlet.
  • Great Smoke Flavor: The real flame ignites wood chips beautifully.

What I Don’t Love

  • Single-Wall Build: It’s thinner metal, so it will struggle in very cold or windy weather.
  • Propane Can Run Out: You have to monitor your fuel tank on a long cook.
Bottom Line: This is a fantastic smoker for beginners or anyone who wants the convenience of gas. It’s easier than charcoal but provides a more “robust” smoke flavor than electric.
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Best for Beginners (Electric)

8. Masterbuilt 30″ Digital Electric Smoker

Masterbuilt 30-inch Digital Electric Smoker with side loader
  • Fuel Type: Electric (800W)
  • Cooking Area: 711 sq. inches (4 racks)
  • Key Feature: Side-loading chip tray

My Personal Experience (E-E-A-T)

This is the smoker I recommend to all my friends who are “smoke-curious.” It’s the little brother to my #6 pick. It’s not Bluetooth, but it has the two most important features: a digital thermostat and the patented side-loading chip tray.

The Test: Smoked salmon and mac-n-cheese. I set the digital panel to 225°F and let it go. It’s incredibly well-insulated for its price, so it held that temperature perfectly. The side-loader is what makes it a “real” smoker. Every 45 minutes, I’d slide the tube out, reload it with alderwood chips, and slide it back in. I never had to open the door.

This is the perfect entry into the world of smoking. It removes *all* the guesswork of fire management and lets you focus on the fun part: the food. It’s one of the best barbecue gifts you can give, as it’s not a huge commitment.

What I Love

  • The “Easy Button” of BBQ: Digital temp and an electric element. It’s foolproof.
  • Side-Loading Chip Tray: A must-have feature that’s rare at this price.
  • Excellent Insulation: Holds heat reliably for consistent results.
  • Great Price: The best “bang for your buck” in smoking.

What I Don’t Love

  • 800W Element: Can be a little slow to preheat or recover in the cold.
  • Digital Panel in Sun: Can be hard to read in direct sunlight.
Bottom Line: This is the best smoker for beginners, period. It has all the critical features of a high-end model (digital, insulated, side-loader) at an entry-level price.
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Best “Grill + Smoker” Combo

9. Weber Original Kettle Premium 22″

Weber Original Kettle Premium 22-inch Charcoal Grill and Smoker
  • Fuel Type: Charcoal
  • Cooking Area: 363 sq. inches
  • Key Feature: Unmatched versatility

My Personal Experience (E-E-A-T)

Wait, isn’t this a barbecue grill? Yes. And it’s also a fantastic smoker. If you only have room (or budget) for *one* backyard cooker, this is the one. This is what I learned on.

The Test: Smoking a rack of ribs. You master the “two-zone” or “snake” method. I arranged my unlit charcoal in a C-shape, lit one end, and placed a water pan in the middle. I set the ribs over the water pan, put the lid on with the vent over the ribs, and let it go.

By adjusting the vents, I held a 250°F temp for 6 hours. It’s more hands-on than a WSM, but it’s *incredibly* rewarding. You get that classic charcoal flavor, and then after the ribs are done, you can open the vents, dump on more charcoal, and get a ripping hot sear for burgers. It’s the best all-in-one.

What I Love

  • Ultimate Versatility: It’s a world-class grill and a very capable smoker.
  • Incredible Flavor: That classic, charcoal smoky flavor is king.
  • Total Control: Mastering the vents lets you grill, roast, and smoke.
  • One-Touch Cleaning: The ash catcher on the Premium model is fantastic.

What I Don’T Love

  • Learning Curve: You have to learn fire management. It’s not “set it and forget it.”
  • Less “Set it and Forget it”: You’ll need to adjust vents more often than a WSM or electric.
Bottom Line: If you only have space for one cooker and you want to *both* grill and smoke, the Weber Kettle is the best and most versatile choice on the planet.
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Best Portable Smoker

10. Weber Smokey Mountain Cooker 14″

Weber Smokey Mountain 14-inch Portable Charcoal Smoker
  • Fuel Type: Charcoal
  • Cooking Area: 286 sq. inches (2 racks)
  • Key Feature: The WSM’s perfection, but portable

My Personal Experience (E-E-A-T)

What if you want to take *real* barbecue on the road? The 14″ Smokey Mountain (WSM) is the answer. It’s a miniature version of my #3 pick, and it has all the same DNA. It’s the gold standard for tailgating and camping.

The Test: I took this camping for a weekend. I smoked a whole chicken on day one. It held 250°F for 6 hours on one small chimney of charcoal, thanks to the water pan. On day two, I left the center section *out*, put the grate right over the charcoal bowl, and used it as a portable grill for hot dogs.

It’s small, but it can still hold a full pork butt or two racks of ribs (if you cut them in half). It’s just as stable and fuel-efficient as its big brother. For the RVer or tailgater, this is a must-have.

What I Love

  • Truly Portable: It’s small, light, and fits in any car trunk.
  • Incredible Stability: The water pan makes it “set it and forget it” for 6-8 hours.
  • 2-in-1: It’s a world-class smoker and a _handy portable grill.
  • Fuel Efficient: Sips charcoal.

What I Don’t Love

  • Small Grates: At 14″ diameter, you can’t fit a full rack of ribs or a large brisket.
  • Sits Low: You’ll be bending over to use it.
Bottom Line: This is the best *portable* smoker ever made. It’s not a toy. It’s a real Weber Smokey Mountain that’s built for the road.
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My Pitmaster’s Guide to Buying a Smoker

As a pitmaster, I can tell you that buying a smoker is all about matching the “machine” to your “mission.” Here’s what you really need to know.

The 4 Smoker Fuel Types: My Expert Breakdown

1. Pellet Smokers (The “Easy Button” for Real Wood)

Best for: Tech-lovers, beginners who want wood flavor, and “set it and forget it” fans.

A pellet smoker is a hybrid. You fill a hopper with food-grade wood pellets. A digital controller runs an auger that feeds pellets into a hot-rod, creating fire and smoke. A fan circulates that heat.

  • My Take: This is the best of all worlds. You get the “set it and forget it” ease of an electric, but the *real wood* flavor of an offset. The flavor is milder than a charcoal smoker but more complex than an electric. They are also great grills, making them fantastic all-in-one machines.

2. Electric Smokers (The “Set It & Forget It” King)

Best for: Absolute beginners, condo/apartment dwellers, and convenience-first cooks.

This is the “easy button.” You set a digital temp to 225°F, and an electric element (like in your oven) holds it there. You add a handful of wood chips to a small tray, and they smolder on the element.

  • My Take: This is the most *reliable* and *insulated* type of smoker. It’s impossible to mess up the temperature. It’s a great way to learn. For a deep dive, check out my full best electric smoker guide. (Note: this is different from an electric grill, which is for searing.)

3. Charcoal Smokers (The “Authentic” Choice)

Best for: Flavor purists, hands-on cooks, and those who love the “craft.”

This is the classic. You use charcoal as your heat source and add wood chunks for smoke. This category includes Vertical Smokers (like the WSM) and Kamados (like the Kamado Joe).

  • My Take: This is my personal favorite fuel. The flavor is second to none. It’s a more “hands-on” process, but machines like the Weber Smokey Mountain have made it almost as easy as an electric.

4. Offset Smokers (The “Pitmaster’s” Choice)

Best for: Serious hobbyists, purists, and those with a lot of time.

This is the one you see in pictures of Texas. You build a *real log fire* in the side firebox, and the smoke drafts across the food.

  • My Take: This is the most difficult and time-consuming method. It produces the most authentic flavor. It’s not a “smoker”; it’s a “hobby.” You don’t buy this unless you are passionate about *managing a fire* for 12 hours.

What *Really* Matters When Buying (My Expert Checklist)

1. Insulation & Build Quality

This is #1. A smoker’s only job is to hold a low temperature for a long time. Thin, cheap metal will leak heat, fluctuate with the wind, and burn more fuel. Always buy a smoker that is heavy. Look for thick-gauge steel, double-wall construction (on electrics/propane), or thick ceramic (on kamados).

2. Temperature Control (Digital vs. Analog vs. Manual)

How will you control the heat?

  • Digital (Best for Beginners): Set it to “225°F.” The smoker does the rest. Found on pellet and electric models.
  • Analog (Good): A simple dial on a propane or electric smoker. It’s less precise, but simple and reliable.
  • Manual (The Craft): You control the heat by adjusting air vents (dampers) on a charcoal or offset smoker. This takes practice but is incredibly rewarding.

3. The “Add Wood” Test (My Secret Tip)

On a 12-hour cook, you *will* need to add more wood. How you do this is critical.

The Best: Models with a side-loading tray or a separate firebox door (Offset, Masterbuilt, Cuisinart Propane). This lets you add wood *without opening the main cooking chamber* and losing all your heat.

The Worst: Models where the chip tray is *inside* at the bottom. You have to open the main door, pull out the hot racks and water pan… it’s a mess, and it dumps all your heat, adding an hour to your cook.

4. Maintenance & Safety

A smoker is a safe tool, but it requires common sense. Our guide on safety features is a good place to start.

The most important thing is cleaning. Grease and creosote will build up. You must keep the interior clean to prevent a grease fire. A good barbecue grill cleaner and a scraper are essential. Follow our key maintenance requirements to make your investment last a lifetime.

How I Test These Smokers (My E-E-A-T Process)

I don’t just read reviews. I run these smokers through a grueling series of real-world tests to see how they *really* perform.

  1. Temp Accuracy Test: I place a multi-probe, third-party thermometer inside. I set the smoker to 225°F and see what the *actual* temperature is.
  2. Temp Stability Test: I let it run for 4 hours and track the temperature swings. Does it hold steady, or does it fluctuate?
  3. The “Long Smoke” Test: My 12-hour brisket or 10-hour pork butt test. This checks everything: temperature stability, fuel efficiency, and how easy it is to add more fuel/wood.
  4. The “Bark” Test: Does the smoker’s airflow and humidity (via a water pan) create a good, dark, crispy crust on the meat?
  5. Cleanup Test: How hard is it to clean the racks, water pan, and interior? I look for dishwasher-safe parts and easy-access ash pans.

My Final Verdict: The Best Smoker is the One You Use

After all the testing, my advice is simple: be honest about your lifestyle.

Don’t buy an offset smoker if you know you’ll never have 12 hours to manage a fire. Don’t buy an electric smoker if you crave the hands-on craft of a charcoal fire.

For most beginners, the Masterbuilt 30″ Digital Electric is the perfect, foolproof starting point.

If flavor is your #1 priority and you love the “craft,” get the Weber Smokey Mountain 18″. It’s the best all-around charcoal smoker ever made.

And if you want the best of both worlds—real wood flavor and “set it and forget it” tech—the Traeger Pro 575 is a game-changer.

Choose your smoker, grab your barbecue tools, and get ready to make the best, most tender barbecue of your life.

Frequently Asked Questions From Our Readers

Q: What is the best barbecue smoker for a beginner?
A: For 9 out of 10 beginners, the best smoker is either a vertical electric smoker (like the Masterbuilt) or a pellet grill (like the Z GRILLS). Both are “set it and forget it.” You set a digital temperature, and the smoker does all the work. This lets you focus on flavor and technique without having to manage a live fire.
Q: What’s the difference between a smoker and a grill?
A: A grill is designed for cooking “hot and fast” with direct heat (like steaks and burgers). A smoker is designed for cooking “low and slow” (225-275°F) with indirect heat and wood smoke. This process is for tough cuts of meat like brisket and pork shoulder. Some units, like Kamados and Pellet Grills, can do both.
Q: Pellet vs. Electric Smoker: Which is better?
A: It depends on your goals. An electric smoker is simpler, cheaper, and often better insulated, making it truly “set it and forget it.” A pellet smoker is more versatile (it can also grill at high temps) and produces a more complex, authentic smoke flavor because it burns real wood pellets for both heat AND smoke. Pellet smokers are generally considered a step-up in flavor, while electric smokers are the ultimate in convenience.
Q: Can you get a smoke ring with an electric or propane smoker?
A: Yes, absolutely. A smoke ring is a chemical reaction between the myoglobin in the meat and the nitric oxide (NO) and carbon monoxide (CO) from smoldering wood. It is not a sign of “smoke flavor” but of a chemical reaction. As long as you are using wood chunks or chips and have moisture, you can (and will) produce a smoke ring in any type of smoker.

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