Charcoal vs Electric Smoker: Which Is Better? (October 2026)

On this page (6 sections)

1. Charcoal vs electric smoker: what is the main difference?
2. Which smoker is easier to control?
3. How much cooking space do these smokers offer?
4. Which smoker takes more upkeep?
5. Which should you choose: charcoal or electric?
6. Sources

The right charcoal vs electric smoker depends on how much attention you want to give the fire and how you plan to cook.

Charcoal gives you a fire to manage, with fuel and airflow affecting the cook. Electric models use powered heating and controls, and the models here use wood chips to add smoke.

The Dyna-Glo vertical offset charcoal smoker has six adjustable grates and 1176 square inches of cooking space. The Masterbuilt and EAST OAK electric smokers have digital controls, and both have side loaders for adding wood chips.

Charcoal vs electric smoker: what is the main difference?

Charcoal needs fuel and airflow management; electric models let you set temperature with controls. Your choice is mainly about the cooking routine you want.

A charcoal smoker burns charcoal for heat. The Dyna-Glo has a porcelain-enameled charcoal chamber designed to hold briquettes tightly, plus an adjustable flue to manage airflow.

Electric smokers need a suitable outlet. The Masterbuilt has digital controls for temperature and time, with a maximum temperature of 275°F; EAST OAK also has digital time and temperature controls.

What does charcoal smoke taste like compared with electric?

Both styles use wood or wood chips to create smoke flavor, but their heat sources differ. Charcoal adds a live fire to the process, while an electric smoker uses powered heat and a chip loader.

The Dyna-Glo description says its vertical design is intended to capture smoke flavor. The two electric smokers let you add wood chips through a side loader without opening the main door.

Flavor is also shaped by the wood, food and cook. Our guide to the best wood for smoking explains how wood choice can match different foods.

Which smoker is easier to control?

Pick the one that fits the attention you want to give each cook.

The Masterbuilt lets you set the desired temperature and cooking time from its digital control panel. EAST OAK also uses digital controls, and its built-in meat probe tracks internal temperature.

Charcoal asks you to manage the fire and airflow as conditions change. The Dyna-Glo's adjustable flue gives you a way to control the cooking temperature, but there is no digital control panel.

When does charcoal make sense?

Charcoal suits you if managing fuel is part of the appeal. It can also make sense where you want to cook without relying on an electrical outlet.

The Dyna-Glo provides six height-adjustable grates and 1176 square inches of cooking space. Its offset design is intended to keep direct heat away from food.

If you're new to charcoal, read how to use a charcoal smoker before your first cook. It covers the steps involved in setting up and tending a charcoal fire.

When does electric make sense?

Electric suits you if you prefer setting controls over tending charcoal. The Masterbuilt's side loader lets you add chips without opening the smoker door, which helps keep heat and smoke inside.

EAST OAK pairs digital controls with a built-in meat probe and a side chip loader. Those features can help you monitor a cook while reducing the need to open the main door.

Electric smokers need a suitable power source outdoors. Check that your cooking spot has a safe, practical outlet before choosing an electric model.

How much cooking space do these smokers offer?

The Dyna-Glo has the largest stated cooking area at 1176 square inches; the Masterbuilt offers 711 and EAST OAK offers 725. Capacity matters if you regularly smoke several items at once.

The Dyna-Glo has six adjustable grates, each designed to hold up to 25 pounds of food. The Masterbuilt has four chrome-coated racks and states that it can fit up to six chickens, two turkeys, four pork butts or four racks of ribs.

EAST OAK lists 725 square inches of cooking area. Think about the largest batch you expect to cook and whether the food will fit across the racks you can use.

Cooking area alone doesn't determine convenience. More racks can help separate foods, but you still need room around each item for loading and removing it.

For a wider look at smoker types and their tradeoffs, see BBQ smokers compared. If you are choosing by cooking situation, our smokers by use guide can help narrow the options.

Which smoker takes more upkeep?

Charcoal requires attention to fuel and ash; electric models avoid charcoal ash but still need cleaning. Consider what you want to do before and after each cook.

The Dyna-Glo has a removable steel ash pan designed to handle large amounts of ash. Charcoal also means storing fuel and clearing ash after cooking, following the smoker's instructions.

The Masterbuilt has a removable rear grease tray, and EAST OAK includes a grease tray. Both need routine cleaning of food residue and grease, along with care for their racks and chip areas.

Our smoker fuel and care guide covers fuel choices and maintenance. For an electric-versus-gas comparison, see propane vs electric smoker.

Which should you choose: charcoal or electric?

Pick charcoal if you want a live fire and don't mind tending fuel; pick electric if you want digital settings and less fire management. Match the smoker to your available space, power access and usual batch size.

Choose the Dyna-Glo if charcoal cooking and adjustable grate positions are priorities. Its six grates and 1176 square inches provide room for varied foods, but you'll need to manage the fire.

Choose the Masterbuilt if you want digital time and temperature settings with a side chip loader. Choose EAST OAK if a built-in meat probe and 725 square inches of cooking area fit your needs.

For a charcoal smoker, start with the fire routine in our charcoal smoker walkthrough. For electric, compare the options in the electric smokers guide.

Sources

• Dyna-Glo Vertical Offset Charcoal Smoker
• Masterbuilt 30 Digital Electric Smoker
• EAST OAK 30 Electric Smoker

Frequently asked questions

Does charcoal or electric make better smoked food?

Either can make smoked food, but the cooking process differs. Charcoal gives you a live fire to manage, while electric models use controls to set temperature and use wood chips for smoke.

Flavor also depends on the food, wood and cooking method, so choose the process you prefer.

Is an electric smoker easier to use than charcoal?

An electric smoker is generally easier to manage if you want to set a temperature and cook time instead of tending a fire. The Masterbuilt and EAST OAK models have digital controls, while charcoal cooking calls for managing fuel and airflow during the cook.

Can an electric smoker use wood chips?

Yes. The Masterbuilt 30 Digital Electric Smoker has a side wood chip loader, and the EAST OAK 30 has a side chip loader.

These let you add chips without opening the main door, while charcoal models use charcoal as their heat source.

Which smoker is better for a beginner?

An electric smoker can suit a beginner who wants digital temperature controls and less fire tending. Charcoal can suit someone willing to learn airflow and fuel management.

Think about which routine you can repeat comfortably, then check the space and power or fuel needs.

Can you use an electric smoker without an outlet?

No, these electric models need a power source, and the Masterbuilt is corded electric. A charcoal smoker doesn't need an electrical connection to make heat, but it does require charcoal and attention to the fire.

Follow the exact model's setup instructions.