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 for what it delivers, 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 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 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. Pellet grills are the step up from electric, at a higher price.

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.

Smoke Wood Chip Strategy

Electric smokers burn through wood chips faster than you might expect. A full chip tray lasts 30-45 minutes before needing a reload. For a 6-hour pork shoulder, that means 8-12 reloads if you want continuous smoke. Most experienced electric smoker users front-load their smoke, running heavy smoke for the first 3 hours when the meat is most receptive, then letting the smoker run on heat alone for the remainder. The bark still develops, the smoke ring sets early, and you save yourself the hassle of constant chip management during the back half of the cook.

Extension Cord Warning

Never use a standard household extension cord with an electric smoker. The heating element draws 800-1500 watts, which can overheat a light-duty cord and create a fire risk. Use a 12-gauge outdoor-rated extension cord rated for at least 15 amps if the smoker cannot reach the outlet directly.

What You'll Need With It

Electric smokers use wood chips, not chunks. Cherry is the most versatile starting point.

What to Avoid

The cheapest electric smokers 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 a similar price point, 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 an inexpensive 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.

How Electric Smokers Work

An electric smoker uses a heating element (like a large oven coil) to maintain temperature and a separate chip tray or chip loader to produce smoke. You add wood chips to the tray, the heating element warms them to smoldering temperature, and the smoke circulates through the cabinet around the food.

The key difference from pellet or charcoal smokers: the heating element and smoke production are independent systems. Temperature control is thermostat-based and extremely precise, usually within 5 degrees of the set point. Smoke production depends on how often you add chips and how the chip system is designed.

This separation means you can control temperature without affecting smoke, and vice versa. It also means the smoke flavor is lighter than what you get from a smoker where the fuel source is also the heat source. The wood chips smolder rather than combust, producing a different smoke profile.

Insulation and Weather Performance

Electric smokers are insulated cabinets, which makes them inherently better at maintaining temperature in cold or windy conditions than offset smokers or kettle grills. A well-insulated electric smoker holds temperature in 30-degree weather without issue.

The limitation is power. The heating element draws 800-1500 watts. In extreme cold, the element runs continuously to maintain temperature, which increases electricity costs and shortens element life. An insulation blanket, available for most Masterbuilt models, reduces this load and extends the usable temperature range.

Wind affects electric smokers less than other types because the cabinet is sealed. Smoke exits through a top vent, but wind does not enter the cabinet and disrupt temperature the way it does with an offset or pellet grill.

Chip Loading Systems: Gravity Feed vs Side Loader

Gravity-feed systems drop chips from a tube on top of the smoker onto the heating element. You can add chips without opening the smoker door. Simple, effective, but the chips sometimes stack rather than spread evenly, creating inconsistent smoke.

Side-loader systems (Masterbuilt's design) use a dedicated chip tray that slides in from the side. You pull the tray out, add chips, and slide it back. This also avoids opening the main door but requires you to be near the smoker to reload.

The Masterbuilt side-loader system is the most reliable at this price point. The chip tray is easy to access, the chips spread evenly, and the smoke production is consistent. Reload every 45-60 minutes for continuous smoke during long cooks.

What You Can and Cannot Cook

Electric smokers excel at: pulled pork, ribs, chicken, turkey, sausage, jerky, smoked cheese, cold smoking (with an accessory tube), and anything that benefits from precise low temperature over long periods.

Electric smokers struggle with: anything requiring high heat. Most top out at 275 degrees, which means no searing, no crispy chicken skin (needs 350+), and limited bark formation on brisket. The moisture-rich environment inside the sealed cabinet also inhibits bark development.

The practical workaround: smoke the meat in the electric smoker, then finish in a hot oven or on a charcoal grill for the last 30 minutes. This gives you the smoke flavor from the electric and the bark or crispy skin from the high heat.

Electricity Costs and Running Expenses

An electric smoker draws 800-1500 watts depending on model and ambient temperature. A 12-hour brisket cook at 1000 watts average uses 12 kilowatt-hours. At average US electricity rates that is well under a couple of dollars for the entire cook. Add a little for wood chips and the total fuel cost per cook is only a few dollars, a fraction of what the same duration costs in pellets or wood.

Electric smokers are the cheapest smokers to operate. This matters if you cook frequently. Over 50 cooks per year, the fuel savings versus a pellet grill add up to real money annually.

Digital vs Bluetooth vs WiFi Controls

Basic digital controls (set temperature, set timer, walk away) are standard on all recommended models. Bluetooth connectivity adds phone monitoring from 30-100 feet, useful for checking temperature from inside the house. WiFi connectivity adds monitoring from anywhere.

On Masterbuilt's mid-range models, Bluetooth is available. WiFi requires stepping up to the Masterbuilt Gravity Series, which is technically a charcoal smoker with electric controls. For pure electric, Bluetooth is the realistic connectivity option.

The Bluetooth connection on the Masterbuilt 30-inch works reliably within the house but drops at greater distances. It is not as robust as Traeger's WiFi on pellet grills. Acceptable for backyard use but do not expect to monitor your cook from the office.

What to Avoid

Do not buy an electric smoker expecting the same smoke flavor as a charcoal or pellet smoker. The flavor is milder. If deep smoke flavor is your primary goal, an electric smoker will disappoint you. It produces good smoke, but less of it per cook.

Skip electric smokers without a dedicated chip tray or chip loading system. Some budget models require you to open the door to add chips. Every time you open the door, temperature drops 50-75 degrees and takes 20-30 minutes to recover. A side-loader or top-feed system eliminates this problem.

Avoid using the water pan in every cook. Many electric smokers include a water pan that adds moisture to the cooking environment. For poultry and jerky, skip the water pan. Moisture inhibits crispy skin and proper dehydration. Use the water pan for brisket and pork butt where moisture retention matters.

Do not plug an electric smoker into an extension cord unless the cord is rated for the smoker's wattage (usually 1500W, requiring a 12-gauge cord minimum). An undersized extension cord causes voltage drop, which reduces heating element output and makes the smoker struggle to maintain temperature.

What I'd Buy Today

The Masterbuilt 30-inch Digital Electric Smoker is the best entry point. Four chrome-coated smoking racks, digital temperature control, side-loading chip system, and insulated construction that handles a wide range of weather. It is the simplest possible way to produce genuinely good smoked food. Use it to learn whether you enjoy smoking before investing in a more capable (and more expensive) pellet or charcoal smoker.