An electric smoker is the easiest way to start smoking meat. You set a temperature, add wood chips and let it run, with no fire to manage. These are the models that make that first brisket, rack of ribs or batch of jerky as painless as possible.
Our picks at a glance
- Best overall: Masterbuilt 710 WiFi Digital Electric Smoker
- Best value: Masterbuilt 30-Inch Digital Electric Smoker
- Most space for the money: Pit Boss 30-Inch Digital Vertical Smoker with WiFi
- Best budget pick: Cuisinart COS-330 Electric Smoker
- Best for big batches: Masterbuilt 40-Inch Digital Electric Smoker
- Best build quality: Smokin Tex Pro Series 1400
1. Masterbuilt 710 WiFi Digital Electric Smoker
Best for: Beginners who want to set it and check it from their phone
This is Masterbuilt's popular 30-inch digital smoker with WiFi added. You get four racks, a range of 100°F to 275°F and app control for time, temperature and alerts. The side wood chip loader lets you add chips without opening the door, so you don't lose heat. It comes with one meat probe and works with up to four.
What we like
- App control and alerts
- Side chip loader keeps the door shut
- Meat probe included
Keep in mind
- Tops out at 275°F
- Chips need refilling on long cooks
2. Masterbuilt 30-Inch Digital Electric Smoker
Best for: First-time smokers on a tighter budget
The 30-inch digital Masterbuilt has been a go-to starter smoker for years. It has the same four racks, 100°F to 275°F range and side chip loader as the WiFi model, just without the app. Owners like how simple the digital panel is. It can sell out at times, so check a few retailers.
What we like
- Simple digital controls
- Side chip loader
- Long track record with lots of owner tips online
Keep in mind
- No built-in meat probe
- Stock can be spotty
3. Pit Boss 30-Inch Digital Vertical Smoker with WiFi
Best for: Beginners who cook for a crowd
Pit Boss gives you four porcelain-coated racks and more cooking space than most 30-inch electric smokers. It runs from 100°F to 300°F, has a glass door so you can watch your food and connects to the Pit Boss app over WiFi and Bluetooth. A meat probe is included, with ports for two.
What we like
- Big cooking area
- Glass door
- Goes up to 300°F
Keep in mind
- Glass windows can get sooty and need cleaning
4. Cuisinart COS-330 Electric Smoker
Best for: Trying smoking without a big spend
The COS-330 is a basic vertical smoker with three chrome racks, a 1500-watt element and a temperature dial. There's no digital readout, so you set heat with the dial and watch the door thermometer. Reviewers often note it holds heat well for the price. You do have to open the door to add wood chips.
What we like
- Low price
- Dishwasher-safe racks
- Wide temperature dial
Keep in mind
- Dial control, not a set temperature
- Opening the door to add chips lets heat out
5. Masterbuilt 40-Inch Digital Electric Smoker
Best for: Families, hunters and holiday cooks
The 40-inch Masterbuilt is the bigger sibling of the 30-inch, with four taller rack spaces and a viewing window. Masterbuilt says it can fit eight pork butts or eight racks of ribs. It keeps the same easy digital controls and side chip loader, so it's still beginner-friendly.
What we like
- Lots of room for big cooks
- Viewing window
- Side chip loader
Keep in mind
- Takes up more space on the patio
- No WiFi on this version
6. Smokin Tex Pro Series 1400
Best for: Beginners who want a smoker that lasts decades
Smokin Tex builds its smokers from double-walled, insulated stainless steel, so the outside stays cool and the inside holds heat. It uses just a few ounces of wood chunks per cook and runs from 100°F to 250°F. Owners report very tender, moist results. It costs a lot more than the others, and its controls are simpler.
What we like
- Insulated stainless steel build
- Uses very little wood
- Holds about 38 pounds of meat
Keep in mind
- High price
- Max 250°F, so no crispy poultry skin
Why electric is great for beginners
Electric smokers take fire management off your plate. There's no charcoal to light and no vents to adjust. You plug in, set the heat and add wood for flavor. That makes it easier to focus on learning the basics: trimming, seasoning and knowing when meat is done.
The trade-off is flavor and crust. Electric smokers make less smoke than charcoal or pellet grills, and most top out around 275°F, so poultry skin won't get crisp. Many people finish chicken in the oven or on a grill for a few minutes.
What to look for
| Feature | Why it matters |
|---|---|
| Digital controls | Set an exact temperature instead of guessing with a dial |
| Side chip loader | Add wood without opening the door and losing heat |
| Meat probe | Know the internal temp without lifting the door |
| Window | Check on food without letting heat escape |
| Max temp of 275°F+ | More flexibility for poultry and faster cooks |
Wood chips for electric smokers
Electric smokers burn wood chips slowly on a small tray, so chip size and type matter. Hickory and apple are safe first picks. See our guide to the best wood chips for electric smokers and the wood pairing chart for more.
Safe temperatures
The USDA recommends cooking whole cuts of beef and pork to 145°F with a 3-minute rest, ground meat to 160°F and poultry to 165°F. It also suggests keeping your smoker between 225°F and 300°F for meat and poultry.
Can you make jerky in an electric smoker?
Yes. Many electric smokers go low enough for jerky. Just follow USDA guidance and heat the meat to 160°F (165°F for poultry) at some point in the process. Read our breakdown of smoker vs. dehydrator for jerky to see which fits your style.
Keep reading
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Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.