Best smoker 2023: top pellet, charcoal, gas and electric smokers for low-and-slow grilling

There's a big difference between a smoker and a barbecue. Sure, both cook food infused with smoke created by fats dropping on hot coals or a heat-radiating sheet of metal but a bona fide smoker does it much more efficiently and over a really long period – like five to 12 hours – until the meat generates a thick 'bark' or crust and the pink flesh beneath it literally falls off the bone. You can find out much more about smokers and how they work by dipping into our guide beneath this carefully curated list of the best smokers money can buy. 

When it comes to smoking meats, no country in the world comes close to the USA and specifically Texas and other Southern States where low-and-slow smoking is a way of life.  Whether it's a huge brisket (a meat too tough for normal barbecuing) or a rack of ribs, the act of smoking produces a memorable feast of succulent juiciness and intense smoky flavour that simply cannot be achieved using a normal barbecue at normal grilling temperatures. 

The best smokers of 2023 are all USA made, which is why we've scoured two of America's biggest suppliers to find the very best smokers you can buy Stateside and in most regions around the world. If they're also available in the UK, we've added links to the best deals. 

In addition to selecting your smoker, we'd also recommend T3's guides to the Best Barbecues, Best Portable Barbecues, Best Meat Thermometers and Best Pizza Ovens too.

The best smokers you can buy today in 2023

As we detail in our full Weber SmokeFire EPX 6 Stealth Edition review, this is the ultimate, money-no-object smoker on the market today. It's also absolutely massive, meaning you can cook for an entire army on it all at once.

It's expensive, mind, very expensive. But for that investment you get, as we discovered during our real-world testing, premium build quality and craftsmanship, buckets of style, and a system that not only heats up fast but also grills, roasts and smokes food superbly.

It's not without flaws, though. The setup is a tad awkward in places due to its massive size and weight, and while the Weber Connect app is good, it isn't the best in class.

There are smaller, cheaper smokers on the market, though, so unless you can stretch financially to one of the very best and – more importantly – need the capacity delivered by the SmokeFire EPX 7, we'd advise looking at less beastly models made by Traeger, Broil King and Pit Boss.

The Weber SmokeFire EPX 6 Stealth Edition won the Best Smoker award at the T3 Awards 2022. Here's why the judges picked it.

This no-nonsense do-it-all leviathan is one of the best pellet smokers money can buy – and also one of the most expensive. Mind, you do get an awful lot of great features for your hard-earned.

Firstly, the broil King Regal 500 is built like a tank and made almost entirely from 2mm thick 14 gauge steel. And yet despite the weight (135kgs), it was one of the easiest barbecue smokers to build.

The Regal 500 comes with acres of grilling estate – 865 square inches including the porcelain-coated warming rack. The main 625 square-inch cast iron cooking grate is divided into five separate sections for easy removal when cleaning. Mind, cleaning is something you may not have to do a lot of because the Regal 500 has a fire pot cleaning agitator that empties the burnt ashes into a container. This is an extremely handy feature because with most other pellet smokers you have to remove the grill plate and baffle and reach for a cordless vac to suck up all the pellet dust. The Regal also ships with a full rotisserie set, including the motor. The large pellet hopper, meanwhile, will accommodate a whole 9kg bag of pellets. 

All pellet smokers are equipped with an onboard computer that regulates the temperature so that they retain constant heat throughout the entire grilling process. It’s this electronic wizardly coupled with an electrically-powered pellet auger that makes these smokers by far the easiest type to use.

This model’s control panel is one of the biggest on the market. The lettering on the LED display is large enough to check the running temperature from the other side of the patio. The controller also produces consistent temperatures that rarely fluctuate, even during long smoking sessions upwards of seven hours. 

The Regal 500 also has one of the widest temperature bands on the market and is one of only a handful of pellet grills capable of reaching a temperature of 600˚F (315˚C). This makes it an ideal grill for searing steaks, something most pellet grills are incapable of. Like quite a few pellet grills on the market, this model can also be used with an app so it can be controlled remotely.

If you’re in the market for a sterling pellet smoker that performs admirably well no matter what cooking method you select, whether it’s low-and-slow-smoking or fast-and-loose grilling, then this model is about as good as it gets.

Get even more information about this top smoker in T3's Broil King Regal 500 review.

Traeger is arguably the most popular pellet grill manufacturer which isn’t surprising given that its founder Joe Traeger is credited with having invented the pellet grill system we know and love today. We’ve already taken a good look at the Traeger Pro 575 and the amazing Traeger Ranger portable so here’s the next level.

The Ironwood 650 differs in a number of ways to the cheaper Pro 575 we review below. Its grill grate is bigger for a start and it has a rear exhaust instead of a chimney. It also comes with double insulated sidewalls which help it hold its pre-set temperatures more consistently in cold weather. 

Heading over to the heart of the system – the D2 computer interface that keeps everything ticking over – you’ll find two extra buttons. The ’Super Smoke’ button functions at lower temperatures and produces oodles of extra smoke to help infuse meats with that delicious woody flavour that pellet barbecues are so good for. If you love a deep pink smoke ring in your cut of brisket this beast will sort it. 

The Ironwood also has a dedicated Keep Warm button which is handy for those occasions when someone turns up late or you simply fancy a second helping of smoked ribs that haven’t gone cold and congealed. Aside from an interior light and a handy place to store the provided meat sensor, the hopper is also equipped with a sensor that lets you know when it’s due for a top up.

Traeger’s cleverly named WireFi system works a treat with the Traeger app and if you don’t know about this app then you should immediately download it even if you don’t own a Traeger. Why? Because it’s got some of the best grilling and smoking recipes on the planet.

As is the case with all Traeger pellet grills, build quality is immense while the lockable casters and big soft rubber wheels make it really easy to move around. Oh, and final high praise for the assembly process which was an absolute breeze even if it did take two to lift the main carcass onto its legs. 

If you’re after an exceptional smoker that also grills, bakes, sears and roasts then this one’s a shoo-in. It’s a cinch to use and it passed all our tests with consummate aplomb. Just be sure to buy a cover for it, especially if you plan to leave it outside.

Want to see how our number two pick fares against our number three pick? Then check out T3's Weber Smokefire EX4 vs Traeger Ironwood 650 comparison feature.

The Pit Boss Classic 700 is simplicity personified. Aside from a few digital menus, its interface is mostly comprised of a single knob with temperatures that go up in increments of 25˚F (4˚C) – simply turn the knob to the illustrated number and that’s it. The Classic has a 9.5kg pellet hopper and comes packaged with two ports for optional meat probes.

Pit Boss has nailed steak-searing with an excellent deflector design that is unbelievably simple in structure. Like most pellet grills it has a full-width heat deflector shield mounted at an angle for the excess fats to run safely into a bucket on the side and this system is proven to work very efficiently without issue. Nevertheless, this isn’t just any old deflector plate because a section of it can be slid across to expose the open fire beneath. Since steak only takes a few minutes to cook, the amount of fat it generates will never be enough to cause a fire pot conflagration because most of the fats evaporate immediately.

Needless to say this model produces amazing steaks and tear-apart brisket replete with deep pink smoke rings. It will also produce some of the best ribs you’ve ever tasted and the most succulent roast chicken that even your indoor oven may have trouble beating. And yet it will also perform mundane tasks like grilling chicken legs, burgers and sausages.

If you just want a decent pellet smoker-cum-grill that’s cheap to buy and grills and smokes impeccably well, go grab yourself a Classic.

This is our favourite small smoker-cum-barbecue. The wood pellet-powered Ranger is extraordinarily heavy so don’t contemplate carrying it too far unless you have an extra pair of hands to hand. However, it is the perfect sized smoker, griller and slow cooker for balcony, verandah and patio use, and a great option for caravan, RV and campsite use. Just be sure there’s a suitable 120/240v electricity supply to hand.

The Ranger’s interior is divided into two sections: an 8lb pellet hopper on the left and a 184 square inch porcelain grill on the right, with a short auger to deliver the pellets in between. It’s all controlled by a Digital Arc controller that allows you to set the cooking temperature in five-degree increments. Also featured is a handy timer, a ‘keep warm’ function that works brilliantly well and a single port for the supplied meat probe. It also comes with a heavy-duty flat cast iron griddle plate for whipping up camp-side breakfasts.

If you’re a family of four, the new Traeger Ranger might just be the only barbecue you’ll ever need. It really is that good.

Read our full Traeger Ranger review.

The Weber SmokeFire EX4 can properly smoke as well as sear and grill, and that’s unique among pellet grills. As with any pellet grill, this one uses a computer processor – and an app – to monitor the speed of the electrically-powered auger that continually delivers pellets from the huge rear-mounted hopper to the fire pot. This means that when you set the temperature for a slow cook to 120˚C, it’ll stay at that temperature for the full seven to 14 hour duration – just like your indoor oven.

For smoking and slow roasting of large cuts of meat like brisket, Weber suggests placing an aluminium tray of water on the main grill and the meat above it on the warming rack. Insert the provide met probe, select ‘brisket’ on the Bluetooth-enabled app, set the temperature to about 120˚C (248˚F) and tap ‘start cooking’. Leave the cut on the grill for up to 12 hours, checking the hopper contents from time to time and generally nurturing the meat until it’s fully cooked. The finished cut should literally fall off the bone and, when sliced, display the classic pink smoke ring just below the outer crust or bark.

Granted, the Weber Smokefire EX4 isn’t cheap – few pellet barbecues are – but then grilling, smoking and searing doesn’t come much easier.

Read our full Weber SmokeFire EX4 review.

To see how this pellet smoker squares up against a quality rival, then check out T3's Weber Smokefire EX4 vs Pit Boss Classic comparison feature.

Available with a 14-, 18- or 22-inch cooking grate, the Weber Smokey Mountain is one of the most popular smokers on the US market. It’s comprised of four main parts: a lid, a cooking grate section, a charcoal and wood-chips bowl and a decent sized porcelain enamelled water pan to help keep the meat moist throughout the long cooking process. It also features a lid-mounted thermometer and side portal with rubber grommet to accept a meat probe.

You can expect to get about seven hours of low and slow smoking at the optimum 225ºF (107ºC) when using water and up to 11 hours without. For best results, consider using Weber’s own long-burn briquettes. 

This smoker has received a veritable smorgasbord of high praise from US users who mostly recommend the cheaper, 14-inch model as the best size for most family gatherings – it’s more than capable of providing enough smokey nosh for a party of six to ten.

If you’re after a reliable smoker from arguably the world’s most reputable barbecue brand, then this is one to stick in the yard.

This is a sensational smoker and the model of choice for professional chefs the world over. In fact, the only reason it isn’t much higher up this list is because it’s expensive with a capital E and made from fragile ceramic that likely won’t survive an accident while assembling it. The addition of optional stands, side tables etc, takes the price to even more eye-watering levels. But put this gorgeous Japanese kamado-style barbie on your patio and your guests will certainly take notice. They’ll also expect the best al fresco banquet they’ve ever experienced. No pressure, then.

Top chefs – and most TV celebrity cooks – love ceramic barbecues like this because they’re able to reach a phenomenal 750˚F (399˚C) and the amazing insulation properties of ceramic means the charcoal will stay hot for up to ten hours. And that makes them perfect for smoking and slow roasting.

The Big Green Egg Large comes with an 18-inch grate but there are another four sizes available, from MiniMax to the huge 2XL, which sports a massive 29-inch grate. Available in any colour, as long as it’s, er, green.

This pellet model doesn’t sear as well as the Broil King Regal 500 or Weber SmokeFire but it’s just as good at smoking. The 575 Pro looks more rustic than the Weber and its build quality isn’t quite up to the same level of craftsmanship. But in its favour, the Traeger app is way better than Weber or Broil King’s even though it uses clumsy wi-fi instead of Bluetooth.

We’ve tried a number of ingredients on the Traeger and it’s performed very well every time, partly because it holds its preset temperatures so accurately and partly because we used a variety of Traeger’s utterly brilliant spice rubs that give any ingredient instant zing.

For smokers and grillers who like their barbecues to look like old fashioned steam engines, this is a prime choice that isn’t too expensive given all the tech on board.

This R2-D2-shaped gas smoker is available in the U of K as well as the US of A, and comes with a removable basket large enough for a big bird, a leg of lamb or a brisket, four rib hooks to hang on the basket, a smoker box for the obligatory handful of wood chips, an easy-clean drip tray and a removable porcelain-coated cooking grate for conventional grilling.

The Big Easy runs off propane gas and uses Char-Broil’s famed TRU-Infrared tech to evenly roast, smoke or grill whatever you throw at it. Despite its weight and height, its footprint is actually small enough for a balcony or small yard. 

A top gas-powered smoker-cum-grill for fuss-free al fresco feasting, although grilling purists may bristle at the minimum temperature of 250ºF.

To see how this smoker compares to our number one choice be sure to check out T3's Traeger Ironwood 650 vs Char-Broil The Big Easy comparison feature.

Yes, it's against the LAWS of The Barbecue to grill electric but there are good reasons to try an e-smoker. Despite the fact it looks like the ugly lovechild of a safe and a drinks cooler, the Masterbuilt is another hugely popular smoker Stateside. At 20 inches square, it has a relatively small footprint so you could feasibly use it on a balcony, neighbours permitting. At $202, it’s also cheap to buy.

Because it's an electric smoker, you’re going to need a secure outdoor power outlet or a high-quality extension lead. The Masterbuilt MES 130 comes with four chrome-plated smoke racks with a combined surface area of 730 square inches – enough smoking space to feed the neighbourhood (or neighborhood as they incorrectly spell it in the US - just sayin’).

Given that it’s electric – it uses an 800-watt heating element – this thing will go on smoking till the next blue moon and remain at a constant preset temperature throughout the process. It’s certainly a doddle to use: slap some seasoned meat on one or all of the cooking grates, fill the wood chip tube with your favourite chips, top up the small water reservoir and set the temperature on the digital interface – or the supplied remote controller – to your preferred temperature. Now go watch a box set of your favourite TV series for about eight hours while the Masterbuilt does its low and slow cooking thang.

This very reasonably-priced smoker has garnered a very decent rating from Walmart buyers so it appears that the majority of users are very contented with their purchase. The others are presumably still stuffing their faces with smoked brisket.

If you’re on a tight budget, this model is well worth a punt. The keenly-priced Landmann Kentucky is comprised of two compartments: on the right a small charcoal chamber and, on the left, a large 26” x 14” grill on which to place the meat. It’s a clever, tried-and-trusted system but it does come with a steep learning curve. 

To use, load the right-hand chamber with charcoal and throw on a handful of wood chips or a pile of damp oak sawdust. Now wait until the charcoal turns grey, lift the lid of the main compartment on the left and put on a large brisket, seasoned leg of lamb, rack of ribs, a whole salmon or bird of your choice. 

Smoke and heat is drawn in from the smaller chamber and all cooking is performed indirectly with the lid permanently closed, so there are absolutely no flare ups. Just remember to place a tray of water beneath to keep the meat moist throughout the cooking process. It goes without saying that you can also use the main grill on the left as a traditional barbecue – just load the bottom chamber with charcoal and grill away with the lid on or off.

When it comes to smoking and slow roasting, it’s worth noting that it can take between four and 12 hours for the process to complete so make sure the meat is on the grill at least four hours before your guests arrive or they’ll be so hungry they might resort to eating the tablecloth.

How to choose the best smoker for you

A smoker is a type of barbecue that is designed for ‘slow & low’ cooking of meats and fish using wood chips or pellets to infuse ingredients with an aromatic smokey flavour. Smokers are especially well suited to cooking tougher cuts of meat like ribs and brisket over a period of four to seven hours at temperatures as low as 107˚C (225˚F). When done, the meat should literally fall off the bone or tear apart like a piece of pulled pork. That said, smokers are equally brilliant at slow cooking more delicate meats like lamb, ham, fish and even vegetables. You can usually tell when meat has been smoked by the narrow ring of pink meat just beneath the crusty ‘bark’.

Smokers can be fuelled in a number of ways: charcoal (or better still briquettes), gas, electric and wood pellets. Charcoal or briquettes are the most popular methods and the smokers themselves are the cheapest to buy. However, novices will almost certainly find it very difficult to balance the amount of charcoal required with the amount of air circulation through the vents. Too much ventilation and the internal temperature will climb too high and the charcoal will burn out more quickly. Too little and the temperature may not be high enough.

The best type of charcoal barbecue for smoking is the Japanese style Kamado which has thick insulation to keep the heat in. You could feasibly smoke food on a standard barbecue using wet wood chips on the coals or grilling grate but you almost certainly won’t be able to perform a long slow & low session, simply because the BBQ wasn’t designed for that purpose.

Gas and electric smokers are better suited to long smoking sessions since the fuels they use – propane gas or electricity – last for ages. Just be sure when using gas that you have enough propane in the bottle to last several hours. Most electric and gas smokers come with a small wood chip box near the heat source which heats up the wood, creating smoke. Wood chips come from a variety of tree sources (mesquite, maple, oak, apple and cherry) and each type infuses food with a different flavour.

If you can afford it, the best type of smoker uses compressed wood pellets as fuel and is far and away the easiest and most fuss free to use. Pellet grills like those reviewed on this page require an electricity source to power an auger that feeds pellets into a burn pot below the grill grate. The clever thing about pellet grills is that everything is controlled by a computer processor which ensures that any preset temperature remains that way for the entire duration of the cook. Like an indoor oven, when you select the temperature you want, it literally stays that way for hours at a time. Hence, if you’re a newbie and can afford it, a pellet grill is definitely the best option of all. They are equally capable of grilling standard meats like any barbecue and some can even sear steaks. And because they literally burn wood as the main fuel, everything that’s cooked on a pellet grill is infused with an authentically smokey flavour, whether its basic chicken wings, a Christmas ham or a Texas-style brisket.

How we test the best smokers

The very first thing we look at when reviewing smokers is how easy the respective smoker is to assemble. After all, unless you specifically request an assembly service (at great cost), you will be expected to build the smoker yourself. Luckily, and certainly when it comes to pellet smokers, most of the hard work is done before it leaves the factory. Indeed, in the case of pellet smokers, all you will need to fit are the legs, any cross supports and side trays and all the interior grilling sections. Be mindful that all pellet smokers bar the smallest arrive on a wooden pallet and the main body itself is very, very heavy. So be sure to enrol a mate when it’s assembly time.

The next thing we do is cast a keen eye over the quality of the materials used, taking note of any cool features that other models perhaps don’t have. With pellet smokers we also dig into the control panel to see how easy it is to use. And if the smoker can be used with an app, we’ll have a good rummage around that, too.

When it comes to actually testing them, the proof is in the pudding, or rather the rack of ribs or a whole chicken we invariably throw on the grate. We generally perform three tasks. The first is a rack of slow smoked ribs which we cook over a five to six hour period. The meat should be tender, moist and fall off the bone and have a crisp bark. It should also display a noticeable pink smoke ring of about half a centimetre in depth just under the bark. Crucially, it should taste divine.

Next, we’ll put a whole chicken on the grill, set a higher temperature and see how moist and succulent the results are. Invariably our chickens turn out to be much better than if roasted in an indoor oven – a testament to how well smokers perform.

With the pellet grills only, we’ll finally try a standard grilling session using sausages and chicken legs to see how hot the pellet grill can go and whether the legs and bangers crisp up as nicely as they would on a standard charcoal barbecue.

We then don’t eat for a week.

• Want to barbecue like a king? Check out our guides to the Best Barbecues, Best Gas Barbecues, Best Portable Barbecues and the Best Electric Barbecue Grills