Dedicated low-and-slow
A dedicated smoker is built for one job: holding a low, steady temperature for hours to turn tough cuts into tender, smoky barbecue. Electric models make it almost effortless, while gravity-fed charcoal units add real wood-and-charcoal flavor with digital convenience. Here's where to start depending on how hands-off you want to be.
The closest thing to set-it-and-forget-it smoking. Set the digital temperature, load chips from the side without opening the door, and walk away; the 4 racks and 970 sq in handle a serious amount of meat. If you want smoke-ring results without babysitting a fire, start here.
Real charcoal flavor with digital, fan-driven temperature control, and it runs from 225°F smoking all the way to 700°F searing, with a griddle option on top. Three appliances in one footprint. The pick if you want charcoal taste without manually managing the coals.
The larger gravity-fed unit for when you're feeding a crowd. The 18-pound hopper means long cooks without refueling, the 1,150 sq in swallows multiple briskets, and it sears as hot as it smokes low. Same charcoal-plus-digital concept as the 800 with more room to work.
The smaller, cheaper electric smoker for first-timers and smaller households. Same digital simplicity and side wood-chip loading as the 40-inch in a more compact, lower-cost body. The lowest-friction way to find out if smoking is your thing.
Buying notes
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Our buying guide breaks down pellet vs charcoal vs gas vs smoker so you can match the grill to how you actually cook.
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