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Set it and forget it. Nothing is more user friendly than an electric smoker. That's why many restaurant cookers are electric. Electricity allows you excellent temperature control. Just turn the dial. Temperature fluctuations are minor and controllable. With a thermostatically controlled unit you can get pretty precise about timing when the meat will be done. No lighting charcoal, waiting for it to be ready, or adding charcoal when it gets low. Just turn it on, crack a brew, and take a snooze in your lounge chair. Or put in a brisket before you leave for work and come home to a tender, smoky, juicy meal. Electrics need only 2-4 ounces of wood to give meat a smoky flavor. And if they are well insulated, they are great for winter use.
A smoker with high, medium, and low settings is good, and thermostatic control is better. Some inexpensive electric cookers use a rheostat, which turns down the flow of electricity to the coil but does not turn it off. Thermostats turn the heat on and off as necessary. Rheostats are less desirable than thermostats because they often do not get hot enough to make the wood smoke. On the plus side, electrics are fairly cheap to operate. The Cookshack Smokette, with a 500 watt element, burns about one killowatt every two hours if it is running constantly, which it doesn't because the thermostat cyles it on and off. A killowatt runs about 10¢, so it uses about 5¢ an hour. That's a lot cheaper than charcoal, and if you rent an apartment and your lease includes electricity, then running an electric smoker is free! Unfortunately, none of the models I have seen really have all the features we need at the right price. They come close to winning the "Meathead Hot Stuff Award" but not quite. Another drawback: Competitions sanctioned by the two largest sanctioning bodies, the Kansas City Barbecue Society and Memphis in May, do not permit electric cookers. They're too easy! About links on this site. The links within the tan areas at the top and right of these pages are paid ads. Within the white, editorial content areas on this site, links and recommendations are absolutely positively not advertisements or paid endorsements. They are products, services, and websites I admire. Your suggestions are always welcome. Click here to send them to me. If you would like me to link to your website, click here to read my links policy first. Most product photographs are provided by the manufacturer, all the rest a made by Meathead. Shopping tip. When a product is available on Amazon.com, GrillsDirect.com, and ShoppersChoice.com, I often provide a direct link. These reliable merchants often have the best prices anywhere, even better than the manufacturer's website. That's because manufacturers know that if they undercut other merchants, important resellers may drop their products. Full disclosure: Amazon.com
The Bradley has a 500 watt cooking element, 125 watt smoking element. The cooking element looks fragile and I fear it could break if a shelf loaded with food were to slip from my hand. The exterior of the cabinet is 31" high x 15" deep x 24" wide (plus another 13" for the smoke generator) and the interior is 15.25" wide x 11.5" deep x 25.5" high. It weighs 57 pounds including the smoke generator. It comes with four racks, a cookbook, user guide, built-in thermometer (but no thermostat). There are two models, the exterior of one is steel with a melted black epoxy powder coating and the other has a stainless steel exterior. Both are aluminum inside. The Bradley has won awards and has a devoted following. Here is one rave from Epinions.com: "This cooks the wood to a charcoal and not an ash. When the wood is cooked to a charcoal the smoke is released but the tars and resins stay in the wood. When you cook to an ash the tars and resins are released. This is what traditionally gave smoked foods a bitter taste. With my Bradley I only get a clean smoked flavor. It is better, NOT bitter. The smoker heats to 300F so we cook everything in it." A user I know says that it does not hold the temp as steady as he would like. Another owner complains on Epinions.com that the pellets stick in the feed tube. And I must ask, what if they go out of biz? Where do we get bisquettes then? The burnt bisquettes fall into the drip pan, so you cannot use drippings in a sauce. To collect drips you need to put a pan on the bottom shelf which reduces your cooking space. I am also concerned that the thermometer probe, which is mounted in the door, could easily break off. I have not tested this model so I wonder if it is safe to operate in the rain or snow with the smoke generator exposed as it is.
Likewise I am concerned that water can get into the wiring behind the thermostat dial. If you buy this unit, you might want to rig something to keep rain out of the chimney and you might need to cover the dial in bad weather. I would also like to see a more powerful heating element allowing me to cook at higher temps for turkey or pork loins, and the ability to cold smoke without having to purchase an accessory. It is also frustrating that the 14" x 14" shelves are not big enough for a full slab of ribs. Even a typical slab of baby backs needs to be cut in half to fit so the capacity is only three slabs. And why does a unit with slots for four racks ship with only three racks? As a dog owner, I am not keen on the idea of a drip pan on the outside where the pups (and wasps) can get at it easily. I suppose you could put one on the bottom shelf, but then you could only fit two slabs in the oven. They also want you to line the bottom with foil to make cleanup easier, but the foil sticks to the bottom and grease gets on the bottom anyway. It would also be nice to have an LED readout so we could see what the oven temperature is. With a few modifications, this fine device could be unbeatable. Shipping Weight is 88 pounds.
The 2007 MBES, model number 20070206, is a compact front-loading steel cabinet with plastic trim. The exterior is black and the interior is aluminum. The outside dimensions are 32" high x 17" wide x 15" deep including 2" for the controller at the top. It weighs about 65 pounds. Rear legs are adjustable but there are no wheels. Internal dimensions are 26.5" high x 15" wide 13" deep for a total of 2.53 cubic feet. Unfortunately the four chrome plated shelf racks are not big enough for large slabs of ribs without cutting or rolling them. A small slab of baby backs can fit if laid corner to corner. It has a 650 watt element. There is a slightly larger unit available at some stores but I haven't seen it personally yet. There is a digital thermostat with a range of 100-275F, a 0-24 hour digital timer with auto shut-off, and a simple control panel on the top that allows you to set the time and temp. In my tests it gave very accurate readouts on what the temp is and how much time is left. This is a feature that more expensive models lack. The LEDs are a little hard to read in bright light and, alas, after a winter and summer outdoors under a waterproof cover, the thermostat and LEDs on my 2006 model failed. The 2007 appears to have the same electronics unit. The warranty is for only 90 days. The hardiness of this unit is the only concern I have about this otherwise fine device. They sell a replacement controller for a very reasonable $33, but it took a few weeks for mine to arrive and, although it does a good job of controlling the unit, my 2006 is now running about 20F below the temperature I set it at. To protect your unit against rain, make sure you order a cover (a Weber kettle cover will work), and consider taking it indoors in winter if you live in a cold climate. The 2007 MBES has an adjustable door latch and door gaskets that make the box very tight. It is well insulated and had a clever wood chip tray for adding wood from the side without opening the door. This keeps temp and moisture in the cooking chamber constant. You can also look into the hole and see how much wood is left inside. Neat. There is a small stainless steel water pan that is easy to clean. The drip pan on the bottom drains to a grease tray located on the rear. This location might make it awkward to get at if you plan to install the unit under a counter. On the other hand, if you leave it in the open, you and your dog will have no trouble getting at it. There is a damper on the top but no instructions on when to open and when to close it. I recommend you leave it wide open to prevent creosote buildup. You can run cables for a digital thermometer through the vents. An ash removal tray makes cleanup easy, and the fuse is easy to access. The manual is a bit lean. There are some simple recipes, but none for brisket, just exactly the type of heavy clod of meat that electric smokers like this excel at. When smokers and grills come from the factory there is often oil and other residue from the manufacturing process on the metal parts. To break it in, you should fire it up to a high temp, load in some wood to create smoke, let it burn for a few hours, and then let it cool. When I fired up a new 2007 model, it pumped out noxious fumes for 30 minutes and almost certainly would have ruined the first meal. Might've made me sick. There was no info in the box I got on break-in procedures. Since I complained on this page about this matter MB apparently is inserting a flyer on the subject in the box. If yours does not have this flyer, just do as I did and crank it up to high with wood and let 'er rip for an hour or so before you use it. Finally, it must be stated that in two years of dealing with Masterbuilt, I have found their customer service to be poor. Hopefully you will not need customer service. If so, you should be very happy with the MBES.
Meco Electric Smoker 5029 and 5030. This is a good cheapo starter smoker. The 5029 is stainless and the 5030 is baked on black. It is easy to add wood chips, chunks, or pellets with a door on the side. Bullet shaped, it is made of thin, lightweight metal that does not retain heat well in cool, rainy, or windy weather. The 1650 watt heater has low, medium, and high settings with a rudimentary thermostat. There are two air vent/dampers on the lid. The built-in thermometer is crap and you will want to replace it. The two 15.5" nickel coated cooking grates are standard on all bullets and just a bit too small for many slabs. To get more capacity, I have to cut slabs in half, and then I can get eight half slabs on it easily. If I bend or roll the slabs, I can get six slabs on. Comes with a the standard 5.5 quart porcelainized water/drip pan. The lid never fits quite right, and I am constantly having to jiggle it to get a tight seal. You can remove the heating element and cook with charcoal. They say it can easily be converted to cook burgers or steaks, but I don't recommend it. Fat dripping on the heating element will probably ruin it.
Smokehouse Little Chief Electric Smokehouse. Similar to the Big Chief (above), it is 11.5" wide x 11.5" deep x 24.5" high with four shelves. Chose from top loader or front loader. Little Chief is only 250 watts. Lists for about $100. Smokehouse Mini Chief Electric Smokehouse. Size: 11.5" wide x 11.5" deep x 14" high, top loading, with three shelves. Compact and portable, it will handle one slab of ribs cut in half. Lists for about $80.
I have heard both rants and raves about SmokeinTex support and service on internet message boards. When I contacted their sales department via email during the Christmas rush with some technical questions, I got prompt responses, so maybe the problems have been solved. Both SmokeinTex models are front loading cabinets with stainless steel insides. The only difference is that the 1300 has a baked on green coating on the top and sides while the 1400 is stainless on the outside. Outside dimensions are a compact 17.5" wide x 21" deep x 29" high and it weighs 93 pounds boxed. Interior dimensions are 15" wide x 15" deep x 20" high. All sides are insulated except the bottom. There are five adjustable rack positions and it comes with four standard stainless steel 14.5" x 14.5" racks, one mesh stainless seafood rack, some wood chunks, and a cookbook with instructions. The thermostatically controlled 700 watt 10 amp heating element allows for temperatures from 100F to 250F according to the manufacturer. I would like to see it go higher for some foods, like turkey, but 225-250F is fine for ribs. You can cold smoke with a $65 optional heat baffle that goes on the lower shelf. It comes with a 30 day unconditional guarantee and two years on the heating element. For water smoking you can put a water pan on the bottom rack. This is a nice little gizmo, but I have a couple of reservations. My biggest complaint is that 14.5" shelves are not big enough for most slabs of ribs. You will have to cut them in half or hang them with rib hooks. The good news is that the rib hooks allow you to cook six St. Louis cut slabs at a time. The bad news is that the rub and fat drips off when they are hung. I prefer to lie them down so they drip on each other. As with the Cookshack Smokette, I do not like the fact that there is a drain hole in the bottom and that the drip pan goes under the unit, where the dogs and wasps can get in it, and where it can drip on the deck when you remove the pan. I am also not keen on the 1" hole in the center of the top that serves as a chimney. Snow or rain could get in, and you can't leave a cutting board or tray on the top. Move it to the back. Also, I fear the dial on the top might let rain get into the wiring. List price is about $475 for the 1300 and $500 for the 1400. For discount pricing and direct ordering for the 1300 from Amazon.com, click here. For the 1400, click here.
This page revised 10/30/07
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Electrics typically draw 10-20 amps, and if your outlet is already carrying a load it can pop the circuit breaker. I have even heard of electric smokers habitually popping GFCI outlets and necessitating a visit from the neighborhood electrician.
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Bradley Smoke Generator. The Bradley Smoker, 
Customer support from this 40-year old Oklahoma manufacturer is highly regarded and their online open forum is very informative and helpful. Owners absolutely positively love their Cookshacks. I have worked with this unit and in general I am impressed. First of all, it is very well constructed. Considering that it has been on the market for several years, I am disappointed that they have not made some simple changes. For example, the chimney is a hole with a collar right in the middle of the top, making it unusable as a work surface. It also allows rain and snow in. But the biggest problem with its central location is that, under hard to duplicate conditions, occasionally, make that rarely, gray goopy condensation can drip on your meat (see photo at right)! YUK! The Cookshack people know about it, and the message boards have debates over its cause, but I am baffled as to why they have not repaired this design flaw. The best prevention is to put a small pan under the chimney to catch drips. I would like to see the vent moved towards the back or side so I don't have to waste a shelf with a drip pan.
Cookshack Super Smoker Models 50 & 55. Similar to the Cookshack Smokette (above), many of my comments apply to this one. It is much larger at 16.75" x 21.75" x 36.25" high. UPS shipping weight is 133 pounds. Comes with with five shelves, 1200 watt, 15 amp heating element. The 50 is black on the sides and the 55 is all stainless. Similar to the Smokette, above, but larger, and this extra space is very nice. There is plenty of room inside, and if you want to put the drip pan inside, you can. I just wish it wasn't so expensive. Comes with barbecue sauce, rib rub, chicken rub, five pounds of hickory, and rib hooks.
Mustang Insulated Smoker. A small inexpensive cabinet-style smoker for small meals and beginners. It uses a 1,000 watt heating element with a 58" cord. A small dial thermometer fits in door. It comes with a stainless steel pan for wood chips or sawdust. Insulated polished aluminum body is 18.75" x 17.25" x 37" exterior (including a 6.5" chimney) and a 16.5" x 14.75" x 20" interior. Weighs 28.5 pounds. Four fixed shelf positions and four stainless wire racks and two stainless rods for hanging ribs and sausage. Dial temp control for low (120F), medium (155F), high (190F). No thermostat. Construction and materials are is cheap compared to the much more expensive SmokinTex and Cookshack units, but the biggest defect is that there is no removeable drip pan. Drippings settle on the bottom and run out when you open the door. You can put a pan on the bottom rack, but then you have only three cooking shelves left. Lists for about $180 from 
Old Smokey Electric Smoker. This drum shaped smoker has been made since 1953. It is a good, inexpensive way to get started. Available in electric and charcoal models, it is made from aluminum and comes with two racks and a water pan. The electric model has a crude thermostat built into the cord. Unfortunately there is no door to add water or wood when it is cooking. List price is about $100. For discount pricing and direct ordering from Amazon.com, 
Smokehouse Big Chief Electric Smokehouse. The Big Chief comes in two models, front loading and top loading. You load it by removing the front or top. Primarily designed for drying meat for jerky, it will work with ribs and other meats. This lightweight non-insulated aluminum box is 18" wide x 12" deep x 24.5" high. Includes five removeable chrome plated grates, recipe booklet, 1.75 pound bag of hickory chips. 450 watt heating element will not generate enough heat for ribs in cold, wind, or rain but you gotta love the price! Small and lightweight, it's perfect for fishing trips when you have access to electricity. Especially since my friends say it is great for fish. Lists for about $130.
SmokinTex Pro Series 1500 Smoker. Similar to the 1300 and 1400 (above) this is a front loading cabinet style with outside dimensions of 21" wide x 23" deep x 41 high" and weighs 149 pounds boxed. Stainless steel exterior and interior. Comes with dual 700 watt heating elements that use 15 amps. Includes a thermostat for temperature control and it can cold smoke with optional $65 cold smoke plate. A deflector plate directs the drippings onto or away from the wood boxes to reduce the amount of moisture in the smoker. The insulation is said to be "child-safe," and it has four heavy duty wheels. There are eight shelf positions for racks and it comes with three stainless standard racks and a seafood rack. If you purchase an extra five standard racks you can cook 32 racks of baby backs at a time and go into the catering biz. Lists for about $1,600, shipping included. Discounts for fire stations and other first responders.
SmokinTex Smo-Kit 1214. A small portable ten pound, 12" wide x 12" deep x 14" high, portable aluminum smoker/oven/stove fueled by a 16 ounce propane cylinder for camping. Ideal for smoking fresh fish on a camping trip, heating coffee, or frying eggs. Propane not included. An adapter is available for use with a 20 pound refillable cylinder. Includes a carring bag, two racks, sample wood bits, instruction manual, and recipes. One year limited warranty. Lists for about $70, shipping included.
Viking VEOS100T. A classy high end stainless steel smoker for mounting under a counter in an outdoor kitchen. With thermostat control, it has two 120 volt cooking elements rated at 750 watts each, and a smoker element of 300 watts with a separate control. By using the smoker element only it is capable of cold smoking and can hit high temps of 400F. It has a large capacity drip pan, large wood chip box, and a 1.5 gallon water pan that is above the five racks. Moist air is circulated by a fan for even heating. With 3.2 cubic feet capacity, the oven is 23" wide by 14 7/8" high by 15 15/16" deep. There are three racks that can be moved to six positions. One year full warranty covers complete unit, a five year limited warranty covers the heating elements, and there is a limited lifetime warranty on the stainless steel components. Shipping weight is 260 pounds. Lists for about $3,500 Add $200 for brass trim.
