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These machines make it easy to add a smoky flavor profile to your favorite proteins.
Credit:Better Homes & Gardens
But the best electric smokers will also have wood chips or a briquette to add on.
Wood chips need to be refilled fairly consistently, often at least once an hour.
Since some require you to open a door, it also runs the risk of losing some heat.
Credit: Amazon
Wood chips are usually easier to find in stores.
Thats because smoking food is typically done with a low and slow method, rendering particularly high temperatures useless.
It doesnt come with an internal temperature probe.
We cooked salmon, ribs, and chicken in the smoker, and they all cooked in less than 3 hours.Credit: Better Homes & Gardens
Of course, the most important question lies in how the smoker performs when cooking the proteins.
The chicken was moist with a lingering smoke taste.
Ribs were light and delicious and fell off the bone when pulled.
Salmon, however, had a dry skin and top, with excessive flaking and a drier texture.
Instead, theres a small cylinder on the side that you’re free to twist and pull out.
This has the added benefit of letting you add chips without affecting the internal temperature.
But it is on the smaller side, so it does need to be refilled more often.
We loved how easy it was to use and master, with no learning curve needed.
This is primarily because of how simple it is to use, though we were pleased with the results.
The smoke flavor was pretty subtle, so we would have loved to see a larger wood tray.
We absolutely loved the refrigerator-style doors, which completely seal in the smoke and help the temperature remain consistent.
The vertical shelves also make it simple to smoke different food items at the same time.
The ribs came out drier than other items.
It also doesnt have wheels, and likely needs two people to move it smoothly.
For the most part, we were pleased with the cooking results.
Salmon was done in around one hour and 50 minutes.
Ribs had a mild smoke flavor and were evenly cooked, with a slightly darker crust than its interior.
We concluded that the Char-Broil does better with more delicate proteins like fish.
The dial should be easy to manage once you understand its configs.
For the price, however, this was a workable smoker that produced fairly consistent, tasty results.
When using it to smoke pork shoulders, we found that it held heat consistently and produced tasty results.
Our one complaint is the lack of a see-through door to visually monitor for doneness.
Briquettes will need to be cleaned out of the water bowl after use.
This smokerfrom Bradleyuses wood briquettes, which are compressed patties of wood, rather than chips.
The Bradley can hold enough briquettes for up to 9 hours of smoke time.
The ribs had a noticeable smoky aroma, with a nice internal smoky flavor and no visible ring.
There was a slight aftertaste of smoke that dissipated quickly, and no crust but a heavily roasted outside.
It delivered delicious smoke flavor, better than any other personal smoker the tester had previously tried.
We also love the wood puck feeder, which takes most of the guesswork out of the smoking process.
Next, we prepped the proteins.
Credit: Amazon
Finally, salmon was weighed and pin bones were removed.
If no specific instructions were given, we added the food once the temperature was steady.
The chicken drumettes were placed below the ribs.
This budget-friendly electric smoker didn’t have a see-through window or wheels.Credit: Better Homes & Gardens
Both meats were evaluated for appearance, taste, and texture.
We placed the salmon skin down on the centermost cooking rack and set the temperature at 200 degrees Fahrenheit.
The shape can also be something to consider.
Materials
Steel is a good material for the inside of an electric smoker.
Typically, the exterior will be made of some kind of alloy or stainless steel as well.
However, some exteriors are made of flimsier materials like plastic.
If youre looking to cook bigger meals, choose an electric smoker with a higher capacity.
Temperature Probe
Some of the models on this list come with an internal temperature probe.
The wood chip tray is larger than others, making it a great pick for larger batches.
Bradley Professional P10 4-Rack Outdoor Electric Smoker
TheBradley Smokerwas the most expensive option we tested.
It’s the only option we tested that could be easily lifted and moved by one person.
Your Questions, Answered
Whats the difference between electric smokers and wood-fired smokers?
The main difference betweenwood-fired vs. electric smokersis how they heat up.
Youre cooking the food with the heat produced from those wood chips.
With electric smokers, wood chips are primarily for flavor.
Electric and gas are both kind of set it and forget it, it just can keep going.
you’re free to just really focus on your recipes and what you’re cooking, he adds.
Can I use an electric smoker in the house?
Although there are models calledelectric indoor smokersthat work similarly to slow cookers, thats a different appliance.
None of the models in this list should be used indoors.
Do I need to soak wood chips before using them with my electric smokers?
Be sure to thoroughly read the instructions for your smoker to know how you should prep the wood.
How much do electric smokers cost?
She has written several grilling-focused articles for BHG.com and has also written for HGTV and Food internet.
She also consulted grilling and barbecue expertJoshua Bousel, founder of The Meat Wave.
What Is BHG Recommends?
Next to all of the products on this list, you may have noticed ourBHG Recommends seal of approval.
In these cases, we use the same testing criteria we use to test the purchased products.
Credit: Amazon
It was easy to drop the briquettes into the side of the smoker.Credit: Better Homes & Gardens
Credit:Better Homes & Gardens
Credit:Better Homes & Gardens
