We smoked 100 pounds of pork to find the best smokers for low and slow cooking

Pros: Thick steel, weather-resistant, expanded steel grates, good warranty

Cons: Felt gaskets could be better, brand no longer manufactures dedicated cover

To do barbecue right, you'll want an offset smoker that can handle burning wood without rotting out. Professional-level smokers can run well into the four-figure range, but Char-Griller's Grand Champ XD is remarkably heavy-duty with 12-gauge (tenth-inch thick) steel, expanded metal grates, and oversized legs and wheels made for off-patio trudging at half the price of the competition. 

It took me a little under two hours to build this 250-pound grill; instructions were clear and all the holes lined up effortlessly. To season the grill, we sprayed it heavily with vegetable oil and got it cranking to over 400 degrees for an hour. 

When we cooked pork shoulder, the grill was able to maintain a a near constant 225 degrees Fahrenheit over eight hours with two charcoal chimney starters' worth of coals and five small logs. Despite less-than-ideal gaskets (we think this grill deserves some thicker felt like these LavaLock seals), we haven't experienced any seepage after three long burns.

Offset smokers tend to cook unevenly because heat comes from the fire at one end and works its way to the other. Our tests for heat distribution, performed using zucchini strips, proved this, but the transition was gradual. This is a good thing; it can help you dial your grill for low-and-slow cooking versus higher-heat grilling, though it involves some trial and error.

Pros: Excellent temperature control, WiFi-equipped, hefty steel built to last

Cons: WiFi connectivity could be better, LCD interface not as intuitive as others, not modular

Whether you're just getting into barbecuing or you've spent more days than you can count hunched over a stick burner, a pellet grill like Traeger's Pro 575 is hassle-free and offers steady temperature and smoke. It's also the heaviest-duty grill we've found for less than a thousand dollars.

One of the most important things about a smoker, or any barbecue grill that you're going to operate for hours at a time, is heat retention. If you can't keep steady heat, you're going to struggle to perfectly time and cook your food. We've tried multiple brands for our guide to the best pellet grills, and while they've all done their job swimmingly, the Traeger is built with the thickest steel and maintains a temperature within about five degrees of your target. 

You can control the temperature of the grill using WiFi and a connected device, which makes for truly hands-off cooking. Though, we did have some trouble connecting when the grill was placed relatively far from the router.

Traeger, like many other brands, falls short in the way of accessories. Camp Chef's Woodwind WiFi series, which we also recommend, is modular; you can add on grill boxes, a 28,000 BTU side-burner (great for searing, boiling, and clam bakes), a pizza oven, and much more. 

If all you want your pellet grill to do is smoke and grill (they all max out at around 500 degrees Fahrenheit, so you won't necessarily pull off any high-heat searing), Traeger's is the one that's built the best and made to last the longest, which is why we think it's worth spending a little extra.

Read our full review of the Traeger Pro 575.

Pros: Easy to use, clean, outfit (especially after-market), and repair

Cons: Thin steel, the porcelain-enameled coating can crack with poor care

There's no small series of YouTube wormholes to nose your way through on the art of converting Weber's Kettle grill into a smoker. If you want to keep things compact and simple but also afford yourself a little versatility with a charcoal grill, the good old-fashioned Weber Kettle (available in 18", 22", and 26" models) allows for just enough ingenuity that it passes for a smoker when called upon.

That's thanks to the depth and shape of the kettle you can build a small charcoal bed on one side and set the grate on the other. This is most easily done with Weber's Char-Basket charcoal holders and a bit of aluminum foil as a heat deflector. 

Despite having thinner steel than most barbecue smokers, the Weber Kettle is a master at heat retention, and you'll have no trouble maintaining heat with the lid on properly. We also enjoy that you still have space to cook over direct heat while smoking, so it's easy to char some vegetables or cook some hot dogs while you're smoking.

You're not going to turn any heads pulling out a Weber Kettle grill at a barbecue in the way you will with a furnace-sized offset barrel smoker, but you'll get the job done for a small party, and you're going to save a lot of money and space in doing so.

Pros: Easy to assemble, great app with over 1,600 recipes, superior heat retention and temp control

Cons: Not very modular, no storage underneath, only two smoke level settings

Author's note: Traeger's newly overhauled Timberline series is now available. It's a new design for Traeger, and we haven't tried it yet, but if you're looking for a more serious investment, it is worth a look.

Traeger originated the pellet grill, and the brand makes the hardiest smokers we've tested thanks to the 13-gauge stainless steel exterior, cold-rolled stainless steel interior parts, and double side wall interior. This construction, along with the 36,000-BTU burner, allows for better and higher heat retention (500 degrees Fahrenheit to the Pro model's 450).

The Ironwood series also comes with Traeger's Downdraft exhaust, a convection feature that helps circulate smoke rather than channel it upward and out a chimney. While Traeger only offers basic "smoke" and "super smoke" (the latter is only available when cooking at temps lower than 225), the fan helps up the smoke level at higher temperatures far more than we've seen in any other smoker.

Between the double-walled stainless steel sides and the downdraft fan, you're going to get the most precise heat and smoke retention possible, which will also translate to better fuel efficiency. Where we saw upwards of 15-degree-Fahrenheit temperature fluctuations with other grills (Traeger's Pro model included), this one barely veered 5 degrees in either direction, and it stayed burning the longest without running out of pellets or reading an error message.

Overall, if you want something comparable to the ability of a Kamado Joe or Big Green Egg but doesn't require the fuss or extra investment, the Traeger Ironwood series is your best bet for both function and longevity.

Pros: Simple but effective, full manual control, small but plenty of cooking area

Cons: Labor-intensive, difficult to maintain temperature control

We find that Weber's Smokey Mountain series' 18-inch smoker offers the most for the casual at-home smoker. It has a relatively small footprint of about 20 inches, is made with the same solid steel and porcelain enamel as the brand's Original Kettle grills, and it will outlast most charcoal smokers on the market for the same price.

Depending on the amount of cooking surface area you require, you can size up to 22 inches (726 square inches) or down to 14 inches (286 square inches), but we think the 481 square inches offered by the 18-inch model (between two vertically integrated grates) is plenty for most.

Setting this grill up is easy and straightforward, and once assembled, a pile of charcoal, some wood-smoking chips, and a basin (included) filled with water are all you need. You'll have to keep on top of the fire and airflow throughout to find the perfect balance — and make no mistake, that is an art unto itself, but also part of the fun.

I've spent the better part of a decade tinkering with and smoking all sorts of things with this very grill. My most monumental successes in smoking have occurred on this very smoker, but so too have my greatest failures. If these prospects don't appeal to you, save yourself the anguish and consider a pellet, propane, or electric smoker instead.

Pros: Intuitive, glass door to check progress, efficient

Cons: No casters or handles, short warranty

Electric smokers are among the easiest smokers to operate. They're insulated, maintain almost perfect temperature control, and can cook for hours and hours without much attention (save for adding wood chips). Masterbuilt's 30" Electric Smoker comes practically preassembled (attach the legs, the digital monitor, a latch, and it's ready) and will be up and running with the press of a few buttons.

There's no fussy fuel to deal with, and all you have to do is remember to deposit a handful of either dry or pre-soaked wood chips, which you'll want to replenish about every hour or so, depending on the temperature you set. We smoked fish, meat, and a pile of vegetables in it and everything came out perfectly, evenly browned and cooked through. This is as fail-safe and as effortless as smoking gets.

Vertical electric smokers are the same shape, size, and every bit as straightforward as propane smokers, but without the hassle of dealing with propane (namely, running out of it). The size lets you cook just about everything you would on a mid-sized barrel grill or smoker, and a glass window in the door is a nice touch that allows you to keep an eye on things without having to open it up and lose heat.

We wish this grill had handles because we have had to move it quite a bit, and there's no great place to get a grip on it. Plan to keep this grill more or less where you park it, and know that you'll need a solid electrical source.

Pros: Modular with several options for attachments, easy to move, industrial-style casters

Cons: Doesn't maintain temperature as well as our top pick (but only a matter of 15 degrees)

Apart from offering remarkably user-friendly interfaces, the smokers in the Camp Chef Woodwind series (we think the 24-inch model with 800 square inches of cooking surface area is best for most people) are compatible with multiple accessories, and it's hard to imagine something you couldn't cook. 

As far as attachments, we recommend Camp Chef's 28,000-BTU Sidekick, an extremely powerful propane burner capable of searing anything and boiling massive stock pots of seafood (we put the latter to the test twice). The Sidekick also comes with a flat-top griddle and a grease catchment system, and you can add on the "Outdoor Oven" which is really a stainless steel pizza oven.

While this grill isn't made of the same hefty steel used in Traeger's Pro series, we haven't encountered any issues with it, and it's already been through two winters, accidentally left uncovered through snow, rain, and even hail, and is no worse for wear. We also really love the casters, which seem to be the same kind you'd find on industrial stainless steel carts.

If you want a do-it-all outdoor smoker that lets you grill, braise, bake, boil, and more, this is our favorite modular option. 

Read our full review of the Camp Chef Woodwind Wifi 24.

Grill style: While smoking over hardwood is probably the most fun experience, not everyone wants to spend the better part of a day hunched over a fire. If you're a smoke enthusiast, opt for an offset or charcoal-powered smoker but be prepared for a learning curve. Otherwise, a pellet grill will get you good flavor (albeit not quite as smoky) and is almost entirely hands-off.

Material quality: Most smokers have to live outside, and while a cover is a worthy investment, a grill is still going to have to withstand the elements. Flimsier metals and cheap wheels were immediately disqualified. Thicker steel and industrial-grade casters were positive points, especially for competitively priced smokers.

Warranty: Look for a warranty of at least two years, but be prepared to make some concessions. In the end, a grill is only as good as the quality of the materials and build. It's hard to call in a warranty on something like a grill or smoker because "normal wear and tear" involves starting fires, spilling grease, and exposure to the elements. We find that investing in a grill that's built to last is ultimately the better consideration, even if it means forgoing a longer warranty.

After assembling the grills, analyzing the design and structure, and preseasoning them, we run several cooking tests, as follows:

Pork shoulder: For 5- to 7-pound, we targeted 225 degrees Fahrenheit at a rate of about one hour per pound, checking for a good smoke ring and even heat on both sides of the shoulder.

Chicken drumsticks: We evenly spaced drumsticks across each grill to test for the level of smokiness and doneness. (On smaller grills, we used as few as six drumsticks, while larger models saw 12-18). We targeted 250 degrees Fahrenheit for an hour-and-a-half cook time. We also tossed in the occasional full bird for about two-and-a-half hours on larger grills.

Zucchini strips: At 350 degrees Fahrenheit, we spread strips of zucchini across each grill to look for char marks to make sure grills were cooking evenly.

We also consulted several experts, including chef Shola Olunloyo of Studio Kitchen and veteran author and Barbecue University TV host Steven Raichlen to find out what makes a good smoker.

Can you smoke on a gas grill?

We probed Steven Raichlen on this one and his short answer was no because gas grills aren't well sealed (and they're dangerous if you try to alter them to be so). However, you can impart some smoky flavor by placing a foil packet of soaked wood chips on the burner of your gas grill, just don't expect BBQ-quality smoke from this method.

If you're looking for a traditional grill, check out our guide to the best gas grills. 

Can you use wood on a charcoal smoker?

Yes, you can add wood chips to any charcoal grill. However, higher-quality charcoal smokers, often offset barrel models called stick-burners, are your best option for wood fires because they are built to withstand the direct heat. The Char-Griller Grand Champ XD, which we recommend above, is a great entry-level option that can stand up to burning wood.

What is the easiest type of smoker to use?

The easiest smoker to use is an electric smoker, followed by a propane or pellet smoker. Each of these smokers maintains temperature automatically, so as long as you have your fuel in place (wood chips, propane, or pellets, respectively), you don't have to do much of anything at all.

On the labor-intensive end of the spectrum, you can get a drum or pit barrel smoker, which will require hands-on tending of charcoal, firewood, or a combination thereof, or you can buy a pellet grill which you can monitor and tend from your smartphone. In between, there are basic charcoal grills that double as smokers in a pinch, pellet-free electric, and propane smokers.

What can I put on a smoker?

You can put just about anything you'd eat on a smoker. Meat is what most of us associate with smokers, but vegetables, fruits, and all types of seafood can be extraordinary on the grill. Figuring out the endless options and recipes is part of the fun of taking up smoking as a hobby.

How does a BBQ smoker work?

BBQ smokers work by using indirect heat to cook and/or cure food with smoke, and there are a number of ways to smoke foods. At their most basic, smokers are simply a well-sealed vessel in which to contain heat and smoke to cure food to your desired level of flavor. More complicated smoker setups have additional features like offset smoke boxes or electronic controls to better regulate the level of heat and smoke.

What's the difference between hot and cold smoking?

The biggest differentiator is temperature. In "hot" smoking, indirect heat is used to both cook (with heat) and cure (with smoke) food. "Cold" smoking, on the other hand, does not employ heat and is technically achieved at or below 100 degrees Fahrenheit, but most commonly between about 60 and 80 degrees Fahrenheit. At this temperature, food is solely cured and not cooked. Most BBQ smokers are capable of handling both types of smoking.