Best Gas and Electric Smokers of 2024

​​What we like: The Camp Chef’s precise temperature control system makes it easy to fine-tune for different proteins.

What to know: This smoker’s size and weight (and lack of wheels) made it cumbersome to move, and it was challenging to assemble.

The Camp Chef Smoke Vault 24-Inch Vertical Gas Smoker has a generous capacity built to smoke racks of ribs or a whole turkey. Powered by propane, the Camp Chef stood out for how precisely we could control the heat temperature dial. A door thermometer makes it easy to monitor the smoker’s internal temperature, and three damper valves (one on the top and one on each side) let you fine-tune the airflow within the smoker for added temperature control. This model also features a large water pan, which keeps the meat moist and attracts smoke to produce excellent flavor.

We definitely felt that “vault” was an accurate descriptor for this smoker. The walls are well-insulated, and everything from the tight seal on the door to the craftsmanship of the hinges felt very durable and thoughtfully designed. The temperature dial is extremely responsive, so much so that we mainly relied on the dampers to make small adjustments to the Smoke Vault’s temperature. Once we found that sweet spot, this smoker required very little hands-on work in adding water or wood chips. The drip pan is easy to remove and large enough to catch most grease, so cleaning this smoker proved surprisingly painless.

As with the other models, we cooked chicken, ribs and salmon to test its capabilities. The ribs, in particular, stood out, emerging with a quarter-inch smoke ring that foreshadowed a clean, pleasant flavor and toothsome texture. The smoke vault produced similarly impressive results with the other proteins we tested, beating 20 challengers for our choice as the best overall smoker in any category.

Heat Source: Gas | Cooking Area: 903 sq. in. | Temperature Range: 160-350°F | Number of Shelves/Racks: 2, plus jerky/seafood smoking rack

​​What we like: The Dyna-Glo integrates Bluetooth technology and an intentional, intuitive design.

What to know: The small wheels on the base made it difficult to move the smoker.

Electric smokers have several advantages over gas, one of which is the need for, at most, an extension cord, as opposed to a limited supply of propane. The Dyna-Glo takes things a step further by employing Bluetooth technology that lets you monitor the smoking process from your smartphone. This tech upgrade adds convenience and a sense of flexibility, giving you the power to tweak temperature settings, track cooking progress and receive notifications throughout.

With the Dyna-Glo’s roomy, 30-inch cooking chamber, you have over 730 square inches of cooking space and four cooking grates, which leaves plenty of space for ribs, wings and more. We found it very easy to assemble, requiring only a Phillips screwdriver, and the unit has wheels on its base and a handle attached to the back to make it easier to move around. This is key, as this smoker’s cord is a bit short; most folks will want an extension cord to ensure the Dyna-Glo remains a safe distance from one’s house. 

The insulated, double-walled design retained heat well, and the unit returned to temperature quickly if we had to open the door to add wood chips or water. The Dyna-Glo also has a built-in meat probe that ensures precise internal temperature monitoring, almost guaranteeing smoked perfection. Indeed, our salmon turned out beautifully, with a balanced, smoky flavor that didn’t overpower the delicate fish. The probe and Bluetooth connectivity make this an excellent smoker for pit bosses and novices alike, and at a price that makes it accessible to entry-level barbecue enthusiasts.

Heat Source: Electric | Cooking Area: 732 sq. in. | Temperature Range: 180-275°F | Number of Shelves/Racks: 4

​​What we like: You can access the wood chip tray and grease drawers externally, so you don’t have to open the door and disrupt the smoker’s temperature.

What to know: We found that maintaining the temperature took some practice and careful monitoring, which beginners especially may not enjoy.

For those who like their smoking experience to be more interactive, the Pit Boss 3-Series is an excellent choice. Unlike most smokers we tested, this unit has a glass-front door that gives you a front row seat to the cooking process, which is controlled by a single temperature knob. The Pit Boss has two burners, one to heat the wood chips while the other controls the cabinet temperature. The interior is spacious, with over 700 square inches of cooking space distributed among four racks, which are coated in porcelain for better heat retention.

The Pit Boss is more hands-on than some other models we tested, but we also found that this was not a deterrent for those who want a more interactive experience, as opposed to more set-it-and-forget-it models. Finding and maintaining an ideal temperature involved experimentation with the dual-burner system and the air vents. Once we did, however, the temperature held steady. This was made possible thanks to the tight seal on the door and the externally accessible wood chip tray, which was easy to switch out without disrupting the flow of heat. Our wings came out delightfully juicy, with a pleasant snap to the skin and infused with a delicate smoky flavor. We were also able to cook some excellent racks of ribs—we could easily fit two in the Pit Boss without fear of overcrowding. 

If you’re a smoking enthusiast who enjoys the art of adjusting your temperatures and wood chip ratios, the Pit Boss is an excellent option. Beginners and hobbyists who prefer a less involved approach may want to consider one of our other options. 

Heat Source: Gas | Cooking Area: 880 sq. in. | Temperature Range: 100-320°F | Number of Shelves/Racks: 4

​​What we like: This little electric unit is easy to clean, has a surprisingly generous capacity for its size and is easy to operate, providing excellent value for its price.

What to know: We wish the water tray were easier to access, especially when the unit is hot and in use; it’s easy to slosh water around.

The Char-Broil Analog Electric Smoker may not have a lot of frills, but its simple interface belies a surprisingly generous capacity and high-quality smoke. An analog dial controls the temperature, and there are three pull-out trays: one for drippings, one for water and one for wood chips. While this unit does not have wheels, it has a handle on each side for transport. While wheels would have made this process easier, the Char-Broil tips the scale at just over 50 pounds, making this a less intimidating prospect.

This smoker is well-insulated, and we found that the wood chip tray only needed to be refilled infrequently during our tests, and the water tray not at all. The interior has three cooking racks, and we were surprised by how many wings we could pack without overcrowding into this relatively petite smoker. Our proteins had a light, smoky flavor, making the Char-Broil a favorite for more delicate meats like chicken or salmon. We also appreciated how easy it was to clean: The drip tray caught most of the grease, and the removable parts were easy to scrub clean. Overall, the Char-Broil is a standout choice for those who appreciate quality and cost-effectiveness in an electric smoker.

If you’re looking for a similar value but prefer cooking with propane, Char-Broil also makes a gas version (view at Amazon). This model has similar features (and drawbacks, like a fiddly water tray), minus the need for an electric outlet. 

Heat Source: Electric | Cooking Area: 544 sq. in.  | Temperature Range: Up to 400 °F | Number of Shelves/Racks: 3

​​What we like: The Bradley’s digital temperature regulation and consistency made us feel like barbecue experts (regardless of our actual level of experience).

What to know: The smoke is created using wood bisquettes instead of chips, and we found these left an aftertaste on proteins that required a longer smoke.

Our first impression of the Bradley Professional P10 4-Rack Outdoor Electric Smoker is that it wouldn’t look out of place in a commercial kitchen. With its sturdy stainless steel exterior and digital display, this smoker is powered by bisquettes (compressed little pucks of wood) instead of wood chips, which you feed into a cylinder you access via a door on the side of the machine. Each bisquette lasts up to 20 minutes, allowing you up to 9 hours of mostly automated smoking time.

We appreciated the level of temperature control and smoke circulation in the Bradley. This unit has two temperature probes to monitor temperature fluctuations, and the digital control panel allows you to easily monitor your progress. The Bradley is easy to assemble and clean, though moving the unit may prove challenging since it has four stubby legs and is similar in size and shape to a dorm fridge. We liked how easy this machine made smoking meats, allowing us to monitor our proteins without opening the door and letting heat and smoke escape. The level of automation and sleek design make this a splurge-worthy choice for the true smoking devotee.

One thing we did note during our tests was that proteins requiring a longer smoke, like ribs, sometimes took on a more bitter smoked flavor. Proteins that required less time, like the salmon, presented a clean, light flavor. We think this is partly due to the bisquettes, so some smoke time and intensity adjustments may be required before you find that sweet spot.  

Heat Source: Electric | Cooking Area: 806 sq. in. | Temperature Range: 86-320°F | Number of Shelves/Racks: 4