Best Outdoor Smokers to Buy in November 2025
EAST OAK 30" Electric Smoker for Outdoors | Built-in Meat Probe & Up to 6× Longer Smokes on a Single Load | Side Chip Loader for Uninterrupted Smoking | Bigger Batches with 725 sq in Cooking Area
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FEWER REFILLS, MORE FLAVOR: ENJOY 6× LONGER SMOKES FOR ULTIMATE FLAVOR.
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PRECISE COOKING: BUILT-IN PROBE ENSURES PERFECT MEAT, NO GUESSWORK NEEDED.
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EASY RELOADING: ADD WOOD CHIPS WITHOUT HEAT LOSS FOR STEADY SMOKE.
Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Side Wood Chip Loader, Chrome Racks and 710 Cooking Square Inches in Black, Model MB20071117
- DIGITAL CONTROLS FOR PRECISE TEMPERATURES UP TO 275°F.
- PATENTED WOOD CHIP LOADER ADDS FLAVOR WITHOUT LOSING HEAT.
- SPACIOUS DESIGN FITS UP TO 6 CHICKENS OR 4 RACKS OF RIBS.
Cuisinart 30" Electric Smoker, 3 Adjustable Racks, Large Capacity BBQ Meat Smoker, Water & Wood Trays for Smoked Meat, Brisket, Salmon & Jerky, Adjustable Temperature Control
- SPACIOUS 548 SQ. IN. AREA FOR VERSATILE SMOKING ON YOUR PATIO.
- THREE REMOVABLE, DISHWASHER-SAFE RACKS FOR EASY CLEANUP AND VERSATILITY.
- PRECISE TEMPERATURE CONTROL WITH A BUILT-IN THERMOMETER FOR PERFECT RESULTS.
Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 710 Cooking Square Inches in Black, Model MB20070421
- GENEROUS 710 SQ. IN. FOR COOKING UP TO 7 CHICKENS OR 4 RIBS.
- DIGITAL CONTROLS FOR PRECISE COOKING TIME & TEMPS UP TO 275°F.
- PATENTED WOODCHIP LOADER: ADD FLAVOR WITHOUT OPENING THE DOOR.
EAST OAK 30-inch Electric Smoker, Outdoor Smoker with Convenient Side Wood Chip Loader, 725 Sq Inches of Cooking, Digital Control and 4 Removable Racks for Outdoor Kitchen, BBQ, Backyard, Black
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CONTINUOUS SMOKE FOR 2-3 HOURS WITHOUT OPENING-FLAVOR LOCKED IN!
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800W POWER GUARANTEES JUICY MEATS WITH CONSISTENT LOW AND SLOW COOKING.
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SPACIOUS 725 SQ INCH COOKING AREA WITH 4 REMOVABLE RACKS FOR VERSATILITY.
Realcook Vertical 17 Inch Steel Charcoal Smoker, Heavy Duty Round BBQ Grill for Outdoor Cooking, Black
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PRECISION CONTROL: BUILT-IN THERMOMETER AND ADJUSTABLE LID FOR PERFECT COOKING.
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VERSATILE COOKING: SMOKES, GRILLS, AND BAKES WITH 453 SQ. IN. COOKING SPACE.
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CONVENIENT ACCESS: DUAL DOORS FOR EASY FOOD CHECKS AND FUEL ADDITIONS.
Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Leg Kit, Side Wood Chip Loader and 970 Cooking Square Inches in Black, Model MB20070122
- SPACIOUS 970 SQ. IN. DESIGN: PERFECT FOR SMOKING LARGE MEALS.
- DIGITAL CONTROLS: EASY TEMPERATURE AND TIME SETTINGS UP TO 275°F.
- PATENTED WOODCHIP LOADER: ADD FLAVOR WITHOUT OPENING THE DOOR.
SUNLIFER Charcoal Grill Offset Smoker: Charcoal Barbecue Grills with Spacious Cooking Area | Barrel BBQ Grill and Smokers Combo for Outdoor Patio Backyard Camping and Parties
- MONITOR COOKING TEMPS EASILY WITH A BUILT-IN THERMOMETER FOR PRECISION.
- DUAL-CHAMBER DESIGN ALLOWS GRILLING AND SMOKING FOR VERSATILE COOKING.
- PORTABLE AND SPACIOUS WITH WHEELS AND STORAGE FOR GRILLING CONVENIENCE.
To smoke fish in an outdoor smoker, begin by selecting your fish and preparing it by either brining or dry curing it for several hours or overnight. Next, preheat your smoker to a low temperature, ideally around 180-200°F. Add wood chips or chunks to the smoker for the desired flavor, such as hickory, cherry, or applewood.
Place the fish on the smoker racks, leaving space between each piece for proper air circulation. Smoke the fish for several hours, checking periodically to ensure the temperature remains consistent and adjusting the wood chips as needed.
Once the fish reaches an internal temperature of 145°F and has a nice golden-brown color, it is ready to be removed from the smoker. Let the fish rest for a few minutes before serving to allow the flavors to fully develop. Enjoy your delicious smoked fish as a tasty and flavorful meal.
What is the best way to slice smoked fish?
The best way to slice smoked fish is to use a sharp knife with a long, thin blade. Start by placing the fish on a cutting board and holding it firmly with one hand. Use long, smooth strokes with the knife to slice the fish thinly and evenly. For best results, cut against the grain of the fish to ensure a clean, smooth cut. Be sure to clean the knife between slices to prevent the fish from sticking and tearing.
What is the shelf life of smoked fish?
The shelf life of smoked fish can vary depending on the type of fish, how it was smoked, and how it is stored. In general, properly smoked and vacuum-sealed smoked fish can last for up to two weeks in the refrigerator. If stored in the freezer, smoked fish can last for up to three months. However, it is important to always check for any signs of spoilage, such as off smells or sliminess, before consuming smoked fish.
How to store smoked fish properly?
Smoked fish should be stored properly to ensure freshness and prevent spoiling. Here are some tips for storing smoked fish:
- Refrigerate: Smoked fish should be kept in the refrigerator at a temperature of 40°F or below. Store it in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
- Use within a few days: Smoked fish should be consumed within 3-4 days of being smoked. If you don't plan on eating it right away, you can freeze it for longer storage.
- Freeze: To freeze smoked fish, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag. Label the container with the date and store it in the freezer for up to 2-3 months.
- Thaw properly: When you're ready to eat the smoked fish, thaw it in the refrigerator overnight. Do not thaw it at room temperature, as this can promote bacterial growth.
- Check for signs of spoilage: Before consuming smoked fish, check for any signs of spoilage such as a foul odor, slimy texture, or mold growth. If you notice any of these signs, discard the fish immediately.
By following these storage tips, you can enjoy smoked fish safely and deliciously for an extended period of time.