The 3 Best Gas Smokers of 2024, Tested & Reviewed

For the professional pitmaster or barbecue purist, only one fuel source matters: wood. But in recent years, there’s been a proliferation of smokers with figurative “plug and go” fueling options. We’ve tested charcoal smokers, which are a close second to traditional smokers regarding the infused-with-smoke flavor expected from barbecue. Pellet smokers offer an alluring alternative, with consistent temperature control and an easily managed fuel. But two types of smokers stand alone in terms of features, usability, and limitations: electric smokers and gas smokers, the latter of which is the subject of this review.

Both electric and propane smokers use wood chips solely as a flavoring agent. They’re heated either inside the cooking chamber or directly below it, and the resulting smoke (in theory) flavors the food. In gas smokers, the heating is achieved by attaching a propane tank to the unit; the temperature is then set and adjusted through either a dial on the unit or, in some cases, with dampers. 

Gas smokers aren’t perfect. They run hot, which makes the inherent “low and slow” nature of barbecue difficult to achieve. But use their qualities to your advantage, and a propane smoker becomes a handy backyard cooking tool. They’re great for short smoke sessions and do very well with fish and vegetables. Plus, they’re relatively low-cost, generally beginner-friendly, and easy to clean.

The Winners, at a Glance

Incredibly solid and well-built, this sturdy smoker’s door closes like a vault (including a gimmicky but cute combination “lock”), which seals in the smoke. The extra wide racks allow for ample airflow around the meat. Both the water bowl and wood chip tray are easy to access, although neither needed babysitting during our smoke sessions. The chicken, ribs, and salmon were all well-cooked with nicely rendered fat and a good smoke flavor. We especially liked the drip tray, which spanned the entire length of the smoker, making cleanup a breeze.

The Best Design-Minded Gas Smoker

This handsome smoker has a uniquely red pebbled exterior and a glass-paned door, making it one of the most eye-catching models we tested. It also has a clever design, with a burner directly under the wood pan for an efficient fire with lots of flavorful smoke. Although we found the two-burner system slightly confusing, once we mastered it we were able to produce some of the best-tasting (albeit subtly flavored) results of the bunch.

The Best Budget-Friendly Gas Smoker

There are no dampers on this simplified gas smoker, which made heat control tricky during testing. But keep the temperature set to low and refill the wood chips as needed, and you’ll have a low-stakes experience well-suited for a beginner. We liked the easily accessible wood chip and water trays. The salmon fared better than the chicken and ribs, so we recommend this primarily for shorter smoke sessions with delicate proteins or vegetables. Of course, at about $250, the Cuisinart is a steal.

The Tests

• Assembly Test: Before unboxing and assembling each smoker, we read their manuals, taking note of helpful hints and safety warnings. We rated the setup experience according to a variety of metrics, including whether any pieces arrived damaged, the inclusion of necessary tools and hardware, how simple (or not) it was to assemble, how long it took, and if it was possible with just one person.  
• Chicken Wings Test: Before cooking, we fitted each smoker with a wireless grill thermometer to independently monitor the cooking chamber’s temperature and compare it against the smoker’s built-in thermometer. We then ignited the smoker according to the manufacturer’s directions and set it to 225˚F. We noted how long it took to stabilize and let it hang at that temperature for 10 minutes. We filled the wood and water trays then added 20 seasoned chicken wings. We noted how many could fit on a rack, and whether they had room for adequate airflow between each wing. We monitored cook time, removing the wings when they reached 165˚F using an instant-read thermometer; during this time we noted temperature swings, as well as how often water and wood needed to be replenished. The wings were then taste-tested for appearance, texture, and flavor.

• Ribs Test: We began the ribs test at the same time as the chicken wings test, setting a rack of seasoned ribs on the bottom rack of the smoker. We cooked them until the meat reached 195˚F, evaluating the experience by the same metrics as the chicken wings. We noted any desirable charring, bark, and smoke rings on the meat, and tasted it for texture, juiciness, and overall smoke flavor.
• Salmon Test: We wanted to determine how each smoker handled low-temperature sessions and delicate proteins, so we lowered the set temperature to 200˚F and added large salmon filets to the smoker. Once the fish reached an internal temperature of 145˚F, we removed it and tasted it, evaluating it based on appearance, flavor, and texture.
• Cleaning Test: Once the smokers cooled, we cleaned them thoroughly according to the manufacturer’s instructions. The presence, placement, and size of drip trays proved especially helpful in preventing messes.

What We Learned

Gas Smokers Ran Hot

Unlike electric smokers or pellet smokers, which have a relatively consistent heat source, propane smokers heat in bursts. This made maintaining an adequately low temperature difficult, and we found that many we tested were unable to maintain our initial desired temperature of 225˚F (although adding the protein resulted in an initial temperature drop before spiking again). While mildly annoying, this isn’t a deal breaker—provided you don’t expect gas smokers to efficiently render fat during a longer session, or produce meltingly-tender meat. 

Overall, Temperature Dials Were Inaccurate in Maintaining a Target

Although gas smokers include a dial or knob that allows the user to set their target temperature, they’re often inaccurate. This isn’t a problem unique to propane smokers. In fact, most types of smokers and grills we’ve tested have inaccurate temperature gauges, which is why we recommend buying a separate grill thermometer, no matter how you’re cooking. We found dampers were also required for dialing in the temperature to our desired setting. The most successful smoking sessions were achieved with the smoker set to the lowest setting, and the dampers adjusted accordingly.

Roomy Cooking Chambers Were Ideal

Not only do large cooking chambers allow for wider racks that can hold more, but they also promote better airflow, resulting in more evenly cooked, better-flavored proteins. We also noted that the smokers that were easiest to use during a session were the ones with ample space for checking wood and water trays, and sliding out racks. 

A Tight-Sealing Door Was Crucial

Gas smokers do produce smoke, but the wood chips are merely a flavoring agent, and there’s not enough smoke to actually cook the food. For that reason, it’s important every last wisp of smoke stays inside the smoker. Our top pick, the Camp Chef Smoke Vault, has a unique door reminiscent of—you guessed it—an impenetrable bank vault. 

The Criteria: What to Look for in a Gas Smoker

The best gas smokers have both on-unit dials and dampers to adjust the temperature. Water and wood chip trays with roomy capacity are best, as they do not have to be replenished as frequently during smoking. Ideally, these trays can be removed without opening the main cooking chamber. Look for smokers with wider racks to allow for larger-format smoking or big cuts of meat. Finally, and perhaps most importantly: The door of the cooking chamber should seal tightly shut, to trap smoke inside with minimal leaks.

The Best Gas Smokers

What we liked: Although we initially wrote off the vault-style door as a gimmick, it proved superior in locking smoke inside the unit: The Camp Chef had the best seal of any we tested. This smoker also had the largest surface area, with over 900 square inches of cooking space. We were able to fit an entire rack of ribs on a single rack, and there’s plenty of room for airflow, no matter how you load it up. The wood tray holds four cups of chips, which is ideal for a slow, sustained burn that doesn’t need much replenishment (we only had to add an extra two cups once during the chicken and ribs test, and the salmon didn’t require any additional chips). When the temperature dial was set to low, maintaining the target temperature required minor damper adjustments. The chicken and ribs were some of the most successful we tested, with a flavor reminiscent of charcoal smoke, nicely rendered fat, and attractive char.

What we didn’t like: When pulling out the grates, we wished they had been designed with a bevel; as it stands, there’s no feature for keeping them in place. The water tray sits inside the cooking chamber, although we didn’t have to refill it at all during testing so this is a minor quibble. The temperature control knob is over-responsive, causing big temperature swings in response to minor adjustments. This smoker is admittedly on the pricier side, and because we recommend charcoal smokers as a better overall product, some people may find the Camp Chef too expensive for its limited-use scenarios. 

Key Specs

• Cooking surface area: 903 square inches
• Number of racks: 2, plus a jerky smoking rack
• Dimensions: 16 x 24 x 24 inches
• Weight: 75 pounds

The Best Design-Minded Gas Smoker

What we liked: The red exterior is eye-catching, and the glass-paned door is a nice feature that allows you to visually check on the progress of your smoke session (although it will also require more diligent cleaning over time). The Pit Boss has wheels on two of its legs, making it easier to move around while still being relatively sturdy. Although the heating system was not intuitive—more on that below—once we mastered it, maintaining a target temperature proved relatively hands-off. The chicken wings were juicy, with a desirable snap to the skin; the ribs were tender with great texture, despite having minimal smoke flavor.

What we didn’t like: The Pit Boss leaked a lot of smoke during testing from both the door and the wood chip chamber. The wood chips needed near-constant monitoring; we had to add five and a half additional cups in three different installments during our chicken and ribs test. We had to remove the bottom grate to replenish the water tray, which was cumbersome and could be dangerous. The two-burner system was frustrating to use: One burner ignites the wood chips, while the other heats the unit; at lower temperatures, the latter burner would turn off. 

Key Specs

• Cooking surface area: 720 square inches
• Number of racks: 4
• Dimensions: 23 x 22 x 47 inches
• Weight: 63 pounds

The Best Budget-Friendly Gas Smoker

What we liked: At the time of publish, this smoker retails for about $250. At 785 square inches, it has the second-largest cooking surface area of any smoker we tested—this allowed for better airflow and larger or more pieces of fish or meat. The wood chips are stored in a chamber with separate access, so you don’t have to open and close the main door constantly to replenish. The design of the cooking grates is smart; they’re specially fitted to the interior rails, which makes them easy to slide out, even with food on them. This smoker produced very moist salmon with a fantastic smoke flavor.

What we didn’t like: We wished there were dampers on this smoker, because as designed the only way to adjust the temperature is with a less-than-responsive knob. It didn’t perform well during longer smoke sessions. The ribs didn’t fully render fat and looked better than they tasted. The minimalist user manual provided helpful tips but was by no means comprehensive. Beginners will need to supplement their learning with additional materials.

Key Specs

• Cooking surface area: 750 square inches
• Number of racks: 4
• Dimensions: 18.1 x 19.3 x 38.6 inches
• Weight: 69.5 pounds

The Competition

• Char-Broil Vertical Gas Smoker: We were surprised at how flavorful the wings and ribs were when testing this smoker, but the design flaws were hard to ignore. The water pan was difficult to replenish without accidentally dousing the propane flame, and there was no seal on the main door, causing most of the smoke to leak from the unit.
• GrillPro 33” Vertical Propane Gas Cabinet Smoker: Although we appreciated this smoker’s ability to maintain a consistent temperature throughout testing, the ignition was temperamental (at one point, unexpectedly emitting a large burst of flame), and the wood chip tray had to be replenished every 30 to 45 minutes; a bothersome frequency. 
• Dyna-Glo 36” Vertical LP Gas Smoker: We struggled with the precarious placement of the wood chip tray on this smoker that threatened to fall every time we adjusted or replenished it. We were also disappointed at how hot this unit ran. For much of the testing period, it hovered between 240˚F and 270˚F, and we were unable to stabilize it at our target temperature.
• Broil King Vertical Gas Smoker, LP: The most expensive smoker we tested produced variable results. The wings were acrid and bitter, but we liked the delicately cooked salmon. The internal temperature probe was inaccurate by more than 50˚F, and the silver uncoated interior made it harder to clean. 
• Masterbuilt 40” ThermoTemp XL Propane Smoker: Because it produced so little smoke, it functioned more like an outdoor oven than a smoker, cooking ribs, chicken, and fish that didn’t have any smoke-kissed flavor.

FAQs

Are propane smokers any good?

Propane smokers are a solid option for low-stakes smoking in shorter sessions. They won’t replicate the deeply smoke-infused flavor of charcoal smokers or wood-fueled smokers, and they’re not as efficient at long smokes that require slow, low, and controlled heat. They also require a decent amount of monitoring, because the wood chip trays need regular replenishment. But that doesn’t mean they’re not good in other aspects. The subtle smoke flavor is ideally matched for delicate proteins like fish, and vegetables. The setup, startup, and cleanup are refreshingly easy, with just a propane tank needed. 

Are propane smokers safe?

When the propane tank is properly attached, propane smokers are safe. Care should always be taken when removing and replenishing the wood chip tray, but beyond that there aren’t any glaring safety issues for the average user. 

What’s better, gas smokers or electric smokers?

Gas smokers and electric smokers perform about on par with each other. They’re both good for short smoke sessions, although they struggle with larger cuts of meat. Propane smokers have a slight edge when it comes to useability (you don’t need an electrical outlet to get started), although they run hot and struggle to maintain a consistently low temperature. Both need regular monitoring, but the stakes are worth it if you’re smoking fish, vegetables, or anything that would benefit from a subtle, “kissed by smoke” flavor. 

Why We’re the Experts

• We spent over 60 hours testing propane smokers with a rigorous methodology and five separate tests.
• We considered each model’s strengths and shortcomings according to the following metrics: assembly, design, ease of use, performance, and cleaning.
• Rochelle Bilow is the commerce editor at Serious Eats.
• She has been writing about food professionally for over a decade, and reviewing kitchen equipment since 2021. She has extensive experience reviewing grilling equipment, including wireless grill thermometers and lump charcoal.