5 Types of Smokers to Help You Cook Tender and Tasty Meat

Smoking meat is an art that requires patience, practice, and the right tools. The type of wood chips you choose can dramatically influence flavor, making experimentation part of the fun. But what smoker should you use to achieve tender, delicious meat?

Here are five types of smokers to consider: gas, electric, pellet, charcoal, and offset. Each comes with its pros and cons—helping you find the right fit for your smoking needs.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

1. Gas Smokers

Gas Smokers are usually made of stainless steel or cast iron and are fueled by propane gas. As long as there is a constant flame that is produced by the burner, the meat will cook. Some gas smokers may be converted to using natural gas with the assistance of an accessory for the conversion. Gas smokers are also known as vertical propane smokers, smoke vaults, or LP smokers.

All gas smokers have stainless steel grill racks. You can place the meat on the rack when smoking. Or, if you prefer to use a cast iron skillet, the grill rack will keep the skillet hot during the smoking process. Beneath the grill rack is the water pan. Water is necessary for a smoke as it helps keep the meat juicy and moist. This is ideal for smoking meat, as smoking can quickly dry the meat out.

The wood is placed in a smoke box or wood chip tray, giving your food the smoked flavor. The wood should be soaked in water for 30 minutes or more before adding it to the chip tray. The temperature inside the cooking chamber is regulated by opening and closing vents and dampers.

Gas smokers are durable, and with constant heat, you should have good results every time you use the smoker. They are the ideal smoker for smoking meat at home.

Pros

• It gives a consistent heat – the burner’s flame will be constant and the heat steady. The flame is controlled by turning the on or off switch.
• It is portable – you can take the smoker on camping or road trips.
• It gives a clean burn – propane will burn cleaner than wood or charcoal, so there is less pollution and less ash from the fire.
• It produces tender and juicy meat – the gas smoker cooks at a low temperature, and the long cooking times let the smoke enthuse the meat for a delicious flavor.
• It cleans easily – you can do most of the cleaning with dishwasher gel and a cotton cloth.

Cons

• The smoke flavor is not strong – you will still taste the smokey flavor, but it will not be as strong as meat cooked in a charcoal smoker.
• A limited size – you might not fit cuts of meat like a whole rack of ribs or a big roast in the smoker.
• Always check the propane – ensure there is enough before starting the smoke so you don’t run out during cooking.

2. Charcoal Smokers

The charcoal smoker is fueled by burning charcoal in the smoker’s firebox. The meat is smoked for an extended period over a low temperature. The cooking duration is what gives the meat its distinctive BBQ flavor. Sometimes the charcoal smoker is called a water smoker or a smoker grill.

Standard charcoal is used to fuel this smoker, and you can add some wood chips for the flavor of your choice. The wood chips are soaked in water for about 30 minutes before use. The charcoal smoker also has a water pan for keeping the meat moist.

You can place the meat on the grill grates, and you can control the heat by opening and closing the vents, which are situated on the lid of the smoker. A charcoal smoker is a good choice if you want to have manual control over your fire and airflow during the smoking process. 

Pros

• It gives excellent flavor – the charcoal that is used provides the meat with a delicious BBQ flavor, and the different wood chips that are used will change the taste of the meat.
• It is easy to maintain – good quality charcoal smokers are designed for easy maintenance. However, at some stage, the grates of the smoker will begin to rust, which may need replacing.
• The temperature is easy to control and manage; add more charcoal for a higher temperature and remove coal for a drop in temperature.

Cons

• Needs attention to maintain temperature – this smoker does require closely watching when to feed the fire and when to decrease the temperature.
• It takes longer to start the smoking process – the charcoal is lit, and then it needs to ash over before adding it to the smoker.
• More difficult to clean – there is a lot of ash and particulate from the charcoal, which requires extensive cleaning.

3. Electric Smokers

Electric smokers use electric rods as a source of heat. Of all the smokers, the electric smoker is the cleanest to operate and comes in many designs. These smokers also have many different features; the most modern ones are digitally controlled. Most electric smokers are made from stainless steel or cast iron.

An electric smoker has space for cooking at the top, and the heating rods are on the bottom. A wood chip tray surrounds the heating elements. Wood chips, pellets, or chunks can be added to the tray to slowly burn and give off smoke that infuses the meat with its flavor. The water pan sits above the wood chip tray. Most electric smokers have stainless steel grill racks.

The electric smoker is controlled by the flow of air. Heavy-duty dampers at the bottom of the device are opened when more air is needed inside the smoker to feed the flame and increase the temperature.

Vents and dampers on top of the electric smoker are opened to allow the heat to escape and decrease temperature. When the front door of the smoker is opened, the heat will also escape.

Pros

• It is easy to light – plug it in and flip the switch.
• It easily keeps a constant temperature – this smoker is designed to reach and maintain the desired temperature and produce enough smoke.
• It is easy to maintain and clean – you can wipe down the exterior and interior with a biodegradable cleaning gel.
• It is ideal for small families – they usually have a small capacity.

Cons

• Limited cooking capacity – electric smokers are usually small and cannot fit large cuts of meat like a full rack of ribs or a pork butt.
• Being an electrical appliance, it could fail – heating elements and rods will deteriorate over time.
• There is less smoking flavor – an electric smoker will not have a strong smoke flavor compared to a charcoal or wood-fed smoker.

4. Pellet Smokers

A pellet smoker uses electricity to heat a rod to ignite the wood pellets. The heat from the wood pellets is what cooks the meat. It has a cooking chamber that circulates the air, and the pellets sit at the bottom of this chamber. The meat is placed on a grill near the top of the cooking chamber. 

When more heat is required, pellets are added to the pellet hopper above the cooking chamber. The pellets are pushed by an auger that runs on electricity down a chute into the chamber. 

The temperature is controlled by airflow. Heavy-duty fans, which also run on electricity, sit at the bottom of the smoker. The fans suck air into the chamber to increase the heat. The top lid of the cooking chamber is opened to allow the heat to flow out.

Pros

• It is easy to use, has automatic ignition, and is environmentally friendly.
• It is very efficient – which is ideal knowing that the smoker will effectively smoke the meat.
• Using pellets is convenient – the pellets come ready to use.

Cons

• It requires some maintenance – the burn pot must be vacuumed regularly, and it is recommended that a professional service the smoker once a year.
• Most pellet smokers are noisy – when in use, the motor and built-in ventilator make a noise.
• It is expensive – a pellet smoker can be more costly compared to other smokers.

5. Offset Smokers

An offset smoker has a horizontal cooking chamber and a firebox on the side. It is fueled by charcoal or wood fire. The temperature is controlled by adjusting the oxygen flow into the firebox and out of the stack using vents. The vents are opened to increase the temperature by giving the fire more air. To lower the temperature, the vents are closed, giving less air to the fire.

The heat of the fire is also affected by the wind and outside temperature, which must be controlled to maintain an even temperature for the smoke.

Pros

• Easy to refuel – stoking the fire or adding wood chips can be done without having to open the chamber of the smoker.
• Most smokers can be used as a grill – you grill meat by placing a grill grate over the firebox.
• The smoke chamber is large – you can smoke large cuts of meat.
• There are accessories and customizations – there are many accessories and customization options to choose from.

Cons

• The cost is high – the entry-level prices for an offset smoker are higher than other types of smokers.
• Beware of inferior quality – be careful when buying a much cheaper offset smoker than the usual price; instead, pay more for better quality.
• Takes long to get ready for the smoke – the preheat can take long before the temperature is ready to smoke the meat. Once the temperature is reached, it will need constant supervision.
• It requires patience and practice – achieving the perfect temperature and producing the perfectly smoked meat requires a lot of patience and practice until you have mastered the art of smoking with an offset smoker.

Quick Comparison Guide

Type	Pros	Cons
Gas	Consistent heat, portable, clean burn	Weaker smoke flavor, limited size
Charcoal	Rich flavor, manual control	Frequent monitoring, messy cleanup
Electric	Easy to use, stable temperature	Small capacity, less smoke flavor
Pellet	Efficient, eco-friendly, automatic control	Expensive, noisy operation
Offset	Large capacity, versatile	High cost, long preheat times

Tips For Using Your Smoker

Always clean your smoker after each use to ensure a clean burn. Empty the charred food waste or ash and clean the grates and pans. Remember to plan your cooking time, as smoking the meat requires patience and cooking at the ideal temperature. You can check the temperature of the meat with a remote probe thermometer. This will ensure that your meat is juicy and tender and cooked perfectly.

To add different flavors to the smoke, use various types of hardwood. Use any wood for beef; fish tastes great with alder or oak, and try roasting vegetables with hickory or pecan. Chicken can also be smoked with all wood types but avoid oak and maple.

Frequently Asked Questions

What Should I Look for in a Good Smoker?

When choosing a good smoker, consider the cost and invest in a mid-range option for quality and durability, ensure it’s large enough to accommodate the meats you plan to smoke, look for models with accessible parts for easy cleaning, prioritize reliable temperature control with built-in thermostats, and check for thick metal walls, sturdy seals, and durable paint.

Which Smoker Is Best For Beginners?

Electric smokers are ideal for beginners due to their simplicity, consistent temperature control, and easy setup. They’re also versatile enough to experiment with different types of food, from cold-smoked cheese to dried sausages.

What is the easiest smoker to maintain?

Electric smokers are the easiest to maintain, as they require minimal cleaning and no manual fire management. Simply wipe down the interior and replace the wood chip tray.

Can I use a smoker indoors?

No, smokers are designed for outdoor use only. Using them indoors can cause dangerous carbon monoxide buildup and fire hazards.

What type of wood should I use for smoking?

Different woods pair well with different meats: hickory and mesquite is great for beef, applewood for pork, and cherry or pecan for poultry. Always use hardwoods—avoid softwoods like pine, as they can produce bitter smoke.

How long does smoking meat take?

Smoking times vary by meat and smoker type but typically range from 4 to 16 hours. The low-and-slow cooking method is key to achieving tender, flavorful results.