The 10 Best Propane Smokers

Updated April 30, 2018 by Quincy Miller

Best High-End
Best Mid-Range
Best Inexpensive
We spent 42 hours on research, videography, and editing, to review the top picks for this wiki. There's a word for people who think they can get delicious, juicy meat using only a grill: "rookies." For the ultimate in flavor, consider one of these propane smokers. They let you cook your food at a low, consistent temperature, giving you the most tender, mouthwatering meals you've ever experienced. Plus, these gas-powered models heat up faster than their electric or charcoal counterparts. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best propane smoker on Amazon.

10. Landmann USA

The drawers on the Landmann USA let you add wood chips and water without disturbing your ribs, so you can ensure the flavor stays top-notch without reducing the internal temps. The cast-brass burner should last you for years, but expect quite a bit of smoke to leak out.
  • wide-apart legs for stability
  • side handles make it easy to move
  • not a lot of room for larger items
Brand Landmann
Model 3495GLA
Weight 63.1 pounds
Rating 3.7 / 5.0

9. Char-Broil Big Easy

The Char-Broil Big Easy is one of the simplest and most versatile options out there, as you can roast and grill in addition to smoking. It's a great choice if you're looking for a do-it-all cooker, though you're likely better off going with a dedicated smoker.
  • ideal for preparing chicken
  • helps keep meat moist and juicy
  • not good at low and slow cooking
Brand Char-Broil Big Easy
Model pending
Weight pending
Rating 4.0 / 5.0

8. Masterbuilt Portable

If you've ever tried to find reliable barbecue on the road, then you know how hit-and-miss it can be. Luckily, the Masterbuilt Portable eliminates the risk of eating out, as it's small and lightweight enough to carry around while still being able to smoke a whole turkey.
  • perfect for tailgating
  • good for intimate gatherings
  • wood chip tray is tiny
Brand Masterbuilt
Model 20050116
Weight 28 pounds
Rating 4.1 / 5.0

7. Dyna-Glo Vertical

What sets the Dyna-Glo Vertical apart from some of the competition is its dual upper and lower door design that makes it easy to access the unit's interior for adding wood chips and water, while the porcelain-enameled bowl helps maintain a consistent heat.
  • relatively small and compact
  • four adjustable-height grates
  • temperature gauge is hard to read
Brand Dyna-Glo
Model DGY784BDP
Weight 73.1 pounds
Rating 3.9 / 5.0

6. Cuisinart COS-244 Vertical

The Cuisinart COS-244 Vertical combines the benefits of four stainless steel shelves, a space-saving rear vent that can be opened and closed easily, and a tightly-sealed door to create an efficient, effective, and fun cooking experience in almost any outdoor setting.
  • convenient 40-inch hose
  • simple twist-lock handle
  • water tray is quite shallow
Brand Cuisinart
Model COS-244
Weight 72 pounds
Rating 4.4 / 5.0

5. Camp Chef Smoke Vault

The Camp Chef Smoke Vault offers a compact design that makes it a good choice for use on small decks and patios. Its matchless, snap-ignition function ensures an easy startup, while the built-in thermometer actively tracks temperatures ranging from 50 to 550°F.
  • three adjustable damper valves
  • comes with suggested recipes
  • vents don't close completely
Brand Camp Chef
Model Camp Chef
Weight 63.7 pounds
Rating 4.1 / 5.0

4. Masterbuilt GS40

The Masterbuilt GS40 has both a removable wood chip tray and a water bowl, so you can ensure your brisket is as juicy and smoky as you like it. The push-button ignition is extremely handy as well, especially when you're several beers deep at a party.
  • very reasonably priced
  • legs are sturdy and stable
  • good for beginners
Brand Masterbuilt
Model 20050211
Weight 85 pounds
Rating 4.4 / 5.0

3. Char-Broil Oklahoma Joe's

Constructed from heavy-duty steel, the Char-Broil Oklahoma Joe's is equipped with three dedicated temperature gauges, fire access doors, and air dampers that work together to give you superior control over all of your foods.
  • expansive cooking surface
  • porcelain-coated iron grates
  • 36000 btus of heat
Brand Char-Broil
Model 15202029
Weight 220 pounds
Rating 4.8 / 5.0

2. Smoke Hollow Pro Series

The Smoke Hollow Pro Series boasts two independently-operated stainless steel burners that each deliver 11,000 BTUs of heat, while the externally-loaded wood chip trays infuse your meats and poultry with the maximum amount of flavor possible.
  • window to monitor cooking
  • upper chimney is easy to adjust
  • holds lots of food
Brand Smoke Hollow
Model PS4415
Weight 105 pounds
Rating 4.5 / 5.0

1. Weston Vertical

The external thermometer on the Weston Vertical lets you pay close attention to what's going on with your meat, so there are no nasty, dry surprises when you finally open it up. There are three rib racks inside that make it convenient to get your pork or beef fix.
  • also works great for turkey
  • simple rotary knob igniter
  • hooks for hanging sausages
Brand Weston
Model 41-0701-W
Weight 67.5 pounds
Rating 4.8 / 5.0

Savory Foods Made Easy: The Propane Smoker

Few foods match the savory and sumptuous flavor delivered by smoked meats. The process of slowly smoking a meat renders it both tender in texture and rich in taste. Great smoked meals start with the selection of high quality meats and vegetables, but are truly made thanks to a good smoker controlled by a skilled chef.

Traditionally, smoking foods involved a hands-on cooking process. It started with the management of the internal temperature of a barbecue smoker, which was heated by coals or a wood fire. This meant constant monitoring of the thermometer and feeding of charcoal and/or hardwood when the temperature would drop too low. Stoking and breaking up the coals would also become necessary when the heat would rise too high. With a propane smoker, much of the work is already being handled for you. A good propane smoker will maintain a precise heat setting needed to prepare full, flavorful foods. In many cases, all you need to do is set the desired heat, periodically check on the unit, and feed both its wood and water pans to keep your smoking session under control.

When it comes to choosing the right propane smoker, size is the main factor. Some propane smokers offer relatively little cooking surface, between 550 and 600 square inches of cooking space available, while larger units may boast as much as three times that area. With more size comes a bigger price tag, of course, so balance your budget against the amount of food you want to prepare at one time.

Any good propane smoker will share a few similar features, and it's worth mentioning those as a baseline before discussing differences you will find between units. Unlike the process of igniting the coals or hardwood that fuel a traditional smoker, lighting a propane smoker should be as easy as pushing a button or turning a dial. Look for a propane smoker with an easy ignition system; you should never have to worry about using a match or lighter.

Also, make sure any propane smoker you are considering has at least two damper valves/vents, ideally with one located on a side and another on the unit's top. Should you need to reduce the heat or vent smoke from the unit without opening the smoking chamber -- thereby dramatically reducing the temperature and smokiness -- these features are essential. Look for a unit with separate access to the wood chip and water trays. Many propane smokers have smaller doors that allow access to these two critical features. However, some necessitate the opening of the main chamber. If you plan on smoking sessions that will last several hours, separate doors are key; if you smoke foods for shorter periods of time, you can get by without them.

Finally, make sure the propane smoke you consider has a prominent and reliable thermometer on its face. While you won't need to do much to change the temperature you have set for your smoker, you still owe it to your foodstuffs to monitor the heat and make sure the unit is working properly.

Smoked Foods: Beyond The Meat

When most people think of smoked foods, they think of meat, and for good reason. Smoked meat is delectable. But if you already own a propane smoker, or if you're in the market for one but you want an idea of what you could use in it besides meat, there are plenty of great smoked eats that are decidedly vegetarian friendly.

One of the first categories of "other smoked foods" will seem obvious after a moment's thought: nuts. Think of the classic lyrics "chestnuts roasting on an open fire" from The Christmas Song for credence. There's no need to roast those chestnuts over a fire when you have a smoker. So too can you enjoy other slowly-smoked nuts, such as walnuts, pecans, hazelnuts, and more. Try smoking walnuts over pecan wood or pecans over hickory for a subtle, savory blend of flavors.

Many vegetables are commonly grilled but less commonly smoked. Try smoking tomatoes, peppers, onions, and more for ten or 15 minutes at moderate temperatures (around 200 degrees Fahrenheit) to add a hint of smokey flavor to salads, soups, and other dishes in which you use these and other veggies.

Some fruits can unleash new and complex flavors when smoked as well. Stone fruits, such as peaches and nectarines are particularly tasty when prepared with smoke. Just cut the fruit into pitted halves or quarters and smoke them for about 30 minutes at 200 degrees, flipping the fruit once during the process. Then, enjoy them as-is with cream, or bake the fruit into an amazing, savory pie.

A Word Or Two On Woods For Smoking

Just as the whiskey aficionado will proclaim that making fine Scotch or bourbon depends as much on the water used as on the grains or aging barrels, so too will the devotee of smoked meats tell you that the chosen wood plays an essential role in the making of a great smoked food.

For a basic smoky flavor that adds plenty of character to a meat, try oak chips as your wood of choice. Oak is a great choice for extra long, slow smoking sessions where a more pungent wood could overpower the meat's taste.

On the other hand, if a big, bold smoked scent and taste is called for, choose mesquite wood, the standard bearer wood for many recipes and chefs. Mesquite is a great smoking wood on its own, as it imparts flavor quickly. It can also be blended with other woods to create a subtle complexity of taste.

The wood from various fruiting trees, such as cherry wood, apple, and even plum trees can impart a flavor too subtle for some bold meats (such as many extra salty bacon cuts), but perfect for often milder foods like fish, turkey, or pork chops.

And then of course, the classics like hickory and pecan woods impart that rich nuttiness you will savor in red meats like brisket and beef ribs. They also go well with pulled pork and non-white fish.


Statistics and Editorial Log

0
Paid Placements
5
Editors
42
Hours
27,454
Users
30
Revisions

Recent Update Frequency


help support our research


patreon logoezvid wiki logo small

Last updated on April 30, 2018 by Quincy Miller

Quincy is a writer who was born in Texas, but moved to Los Angeles to pursue his life-long dream of someday writing a second page to one of his screenplays.


Thanks for reading the fine print. About the Wiki: We don't accept sponsorships, free goods, samples, promotional products, or other benefits from any of the product brands featured on this page, except in cases where those brands are manufactured by the retailer to which we are linking. For our full ranking methodology, please read about us, linked below. The Wiki is a participant in associate programs from Amazon, Walmart, Ebay, Target, and others, and may earn advertising fees when you use our links to these websites. These fees will not increase your purchase price, which will be the same as any direct visitor to the merchant’s website. If you believe that your product should be included in this review, you may contact us, but we cannot guarantee a response, even if you send us flowers.