Best Electric Smoker 2026: Masterbuilt vs Char-Broil vs Reality

Best Electric Smoker 2026: Masterbuilt vs Char-Broil vs What You Are Actually Getting

Electric smokers are the most beginner-friendly way to produce smoked food. Set a temperature, add wood chips, wait. No charcoal management, no fire-tending, no temperature swings from wind. The trade-off is real: the smoke flavour from an electric smoker is milder than offset, charcoal, or pellet. If you want bark-heavy competition brisket, an electric smoker is not the right tool. If you want reliably smoked ribs or chicken with minimal involvement, it is excellent.

Here is what actually matters in the category and which units to buy.

Masterbuilt MB20071117 30-inch Digital: The Benchmark

The Masterbuilt 30-inch digital is the most popular electric smoker sold in the US. There is a reason: it works, it is priced reasonably at around $250, and the side wood chip loader is a genuine differentiator.

The side loader means you can add chips to the tray without opening the main door. On a 3-4 hour rib smoke, this matters. Every time you open the door, you drop the internal temperature by 20-30F and lose the smoke environment. The side loader keeps the cook sealed. Competitors without this feature require door-opening for chip additions, which disrupts the cook.

The digital controller maintains temperature within about 5-10 degrees of the setpoint, which is adequate for the category. Four removable chrome racks give 710 square inches of cooking space -- enough for 3-4 racks of ribs, two whole chickens, or a 6-8 lb pork shoulder.

What the MB20071117 does not do: produce heavy smoke bark like a charcoal or wood offset. Electric smokers use chips, not logs, and the smoke output is lighter. The food tastes smoked but the bark development and smoke ring you get from a dedicated charcoal smoker is not replicated. For home cooking where the result needs to be reliably good rather than competition-quality, this is fine.

Masterbuilt MB20070210 30-inch Analog: The Budget Option

The analog version is $100 cheaper than the digital. The difference: no digital temperature readout, temperature set by a dial with an analog thermostat, no side chip loader.

The analog thermostat runs hotter than indicated at higher settings and cooler at lower settings. You learn the offset through a couple of cooks -- most people find their unit runs 15-20F hotter than the dial shows at 225F. Once you know your unit, you dial in accordingly.

No side chip loader means door-opening for chip adds. On a quick 2-3 hour cook (fish, chicken thighs, vegetables), this is not a significant problem. On a 6-hour pork shoulder, you are opening the door 3-4 times.

Right choice for: infrequent smokers who want the simplest possible entry point and are price-sensitive.

Char-Broil Deluxe Digital: The Insulated Option

The Char-Broil Deluxe at $299 has one feature that stands out: double-wall insulated construction. In normal conditions (60F+ ambient), this does not matter much -- the Masterbuilt holds temperature fine. In cold weather (below 40F), it matters significantly.

Electric smokers in cold weather can struggle to maintain 225F because the thin walls lose heat to the environment faster than the element can compensate. The Char-Broil's insulation keeps internal temperature stable when ambient drops. If you cook outdoors through fall and winter in a northern climate, this is worth the price premium.

The Char-Broil also has 725 square inches of cooking space (more than the Masterbuilt 30-inch), a built-in meat probe, and a locking door latch that reduces temperature loss. The chip tray monitoring is slightly more hands-on than the Masterbuilt side loader -- it does not have a side access port, so chip additions require door-opening.

What Electric Smokers Cannot Do

Before buying, be clear on the limitations:

Smoke rings: A smoke ring (the pink layer under the bark) requires a combustion-based smoke source. Electric smokers produce smoke but not from combustion -- it is chips smouldering on a heating element. No nitrogen compounds from combustion, no smoke ring. The ring does not affect flavour, but if you want the look of competition-style BBQ, an electric smoker will not produce it.

Heavy bark: The bark crust on competition brisket comes from the Maillard reaction plus smoke adhesion over many hours with real wood combustion. Electric smokers produce a light bark that is pleasant but not the deep mahogany crust of an offset or charcoal cook.

Maximum temperature: Most electric smokers max out at 275F. Chicken should be smoked at 275F to render skin properly. If you want to smoke chicken at higher temps for crispier skin (325F+), a pellet grill or charcoal grill is better.

Wood Chips for Electric Smokers

Use dry chips, not soaked. The soaking myth persists, but wet chips produce steam, not smoke, for the first part of the burn. Dry chips produce smoke immediately. For the Masterbuilt side loader, small chips (not chunks) work best -- they fit the tray and burn at the right rate.

Best chips by food: - Ribs and pork: apple, cherry - Brisket and beef: oak, hickory - Chicken: apple, peach - Fish: alder, cherry - Vegetables: apple, pecan

Weber, Western, and Mr. Bar-B-Q all make reliable chips. The brand matters less than the wood species.

Upgrade Path

If you find yourself wanting more from an electric smoker after a season -- more smoke flavour, more bark, higher temperatures -- the logical upgrade is a pellet grill. The Traeger Pro 575 or Pit Boss 700 series give you digital temperature control with real combustion from wood pellets. The smoke output is closer to offset than electric, the bark is substantially better, and the max temperature is higher. At $500-700, pellet grills are the step up from electric.

For smoke obsessives who want to eventually run an offset: start with electric for the learning curve on food temperatures and timing. When you know your meat temperatures by feel and understand the basics of the stall, you are ready for the more hands-on work of an offset.

What to Avoid

Budget electric smokers under $100 from unknown brands are unreliable. Temperature variance of 50F+ is common, heating elements fail quickly, and customer support is nonexistent. The Masterbuilt brand is the minimum threshold for reliable electric smoking.

Avoid soaking wood chips. It does not help and slightly delays smoke production.

Do not cover the vent on an electric smoker to increase smoke output. Air circulation is required for the element to function and for moisture to escape. Blocking vents causes uneven cooking and can affect the element.

Cold Weather Smoking: What Changes

Electric smokers struggle in cold weather more than charcoal or pellet alternatives. Below 40F ambient, thin-wall smokers can fail to reach or maintain 225F because the heating element cannot compensate for heat loss through the walls. The Char-Broil Deluxe's double-wall insulation solves this -- it maintains target temperature reliably to at least 20F ambient.

If you are a three-season cook who puts the smoker away in November, the Masterbuilt works fine. If you smoke through winter, either buy the Char-Broil Deluxe, build a windbreak around the Masterbuilt, or run the smoker in a sheltered location like a covered patio.

Cold weather affects cook times: add 30-60 minutes to standard recipes at ambient temperatures below 40F. The smoker is working harder to maintain temperature and the meat is starting colder.

The Masterbuilt App and Bluetooth

Later versions of the Masterbuilt digital line include Bluetooth app connectivity. The app (Masterbuilt iOS/Android) lets you monitor temperature and set cook timers from your phone. Useful for long smokes where you do not want to be checking the smoker constantly -- check your phone instead.

Not all MB20071117 units have Bluetooth. The listing indicates whether the specific unit includes the wireless feature. If remote monitoring is important to you, verify before purchasing or consider the MB20071117 model with the explicit Bluetooth mention in the listing title.

Converting to Wood Chunks

One common mod for Masterbuilt owners who want more smoke output: the chip tray can be swapped for an aftermarket smoker box that accepts small wood chunks rather than chips. Chunks smoulder longer than chips and produce more consistent smoke over 2-3 hours without refilling. Masterbuilt sells a smoking kit, and third-party options on Amazon include LIZZQ and Grillaholics smoker boxes designed for the unit.

This is a genuine quality upgrade if you find the standard chip setup needs constant attention on longer cooks.

Electric Smoker vs Pellet Grill: The Honest Comparison

At the same price point ($250-350), you are choosing between a Masterbuilt 30-inch digital electric smoker and a budget pellet grill like the Pit Boss 700 series or a Camp Chef entry model.

Pellet grills win on smoke flavour. Real combustion from wood pellets produces more smoke compound (guaiacol, syringol) than chips smouldering on an electric element. The bark is better on a pellet grill. The smoke ring is visible. For serious BBQ cooking, pellet grills are the better tool.

Electric smokers win on simplicity and low maintenance. No hopper to fill, no auger to jam, no fire pot to clean after every cook. Set temperature, plug in, add chips. The maintenance cycle is minimal. For someone who wants smoked food twice a month with zero learning curve and no mechanical complexity, electric is fine.

If you are on the fence: buy electric first. Learn meat temperatures and timing on the simpler platform. When you want more smoke flavour, upgrade to a pellet grill. The Masterbuilt is a $250 education that will improve your eventual pellet grill cooking.

Best Foods for Electric Smokers

Where electric smokers excel:

Salmon: 180-200F for 2-3 hours. Electric temperature precision is ideal for fish, which overcooks easily at temperature swings. Cherry or alder chips.

Chicken thighs and whole chicken: 275F for 2-3 hours. Poultry works well in electric -- the lighter smoke flavour does not overpower. Apple or peach chips.

Ribs: 225F for 4-5 hours. Reliable results. Apple or cherry chips.

Pork shoulder / pulled pork: 225-240F for 8-12 hours. Large cuts do well in electric because the sustained low temperature is achievable. Hickory or apple.

Sausage: 165-175F. Electric precision prevents casing blowout that happens with temperature spikes.

Where electric smokers underperform:

Brisket (full packer): The bark will not match charcoal or pellet. Fine for home cooking, but if you want competition-quality brisket, an electric smoker is the wrong tool.

Anything needing high heat: Max 275F limits your options.

FAQ

Is an electric smoker worth buying if I already have a gas grill?

If you want smoked food without switching to charcoal: yes. An electric smoker fills a gap a gas grill cannot. Gas grills can do indirect cooking but not true low-and-slow smoking with wood smoke. If you regularly cook ribs, pork shoulder, or whole chickens and want genuine smoke flavour with minimal effort, an electric smoker makes sense alongside a gas grill.

Can you use an electric smoker in the rain?

Do not use any electric smoker in rain or wet conditions. The heating element and wiring are not waterproof. Use under a covered patio or move to a sheltered location. After use, allow to cool fully before covering to prevent moisture buildup inside.

How long does it take to smoke ribs in an electric smoker?

Baby back ribs: 4-5 hours at 225F, no wrap needed. St. Louis spare ribs: 5-6 hours at 225F. The 3-2-1 method (3 hours smoke, 2 hours wrapped in foil, 1 hour unwrapped with sauce) works well in electric smokers and produces fall-off-bone texture. For bite-through texture, skip the foil wrap and cook 5-6 hours unwrapped.

Do I need to season an electric smoker before first use?

Yes. Run the smoker at 275F for 3 hours with a thin coat of cooking oil on the racks and interior. This burns off manufacturing oils and residues and seasons the interior. Add chips for the last hour. After seasoning, the smoker is ready for food.

How often do I add wood chips during a smoke?

For the Masterbuilt side loader: add about half a handful of chips every 45-60 minutes during the first half of the cook. Most of the smoke absorption happens in the first 2-3 hours -- meat takes on smoke most effectively when it is cold and below the stall temperature. You do not need to add chips for the entire cook.