Heat Sources

• Electric smokers rely on hot-coil or heating rod elements in the bottom of the units operated through an electrical outlet. The metal heating elements heat to a consistent temperature and cause nearby wood chips to emit smoke slowly over several hours of cooking. Charcoal smokers rely on small coal fires for both heat and ignition of water-soaked wood chips to create the natural smokey seasoning.

Setup Differences

• Electric smokers require a small metal tray or pay above the heating element to hold the wet hardwood smoking chips near the heat source. Charcoal smokers house the small coal fire at the lowest point of the unit--or in offset fireboxes--and the wood chips sit directly atop the coals.

Challenges

• Electric charcoal smokers require less tending during the smoking process as electric heating elements generally heat to consistent, even temperatures. Charcoal smokers pose more of a challenge as outdoor temperature and wind speed can spike or diminish the heat of the coal fire. Thus, charcoal smokers require continual feeding, tending and adjustment of heat vents.

Cleanup and Maintenance

• Electric smokers produce not real ash or coal char during the smoking process, making them easier to clean and maintain. Charcoal smokers require regular removal of ash and soot for optimal usage.

Safety Precautions

• Both electric and charcoal smokers demand safe use to avoid burns or other mishaps. Users should wear heat resistant grilling mitts when opening hot lids or feeding charcoal fires. Using long-handled tongs, spatulas and forks to move, remove or transfer meat also helps prevent burns from hot grates or flareups.