Pellet vs Charcoal Smokers: Which Should You Buy?

Pellet Smokers: Pellet smokers are semi-automatic, which is why they are very easy to use. They have an electric panel to ignite the wood pellets. You just need to add some wood pellets to the hopper, set the temperature on the control panel and let it preheat. After about 15 minutes, add your meat or veg and close.

You can leave a pellet smoker unattended for up to 8 hours. Timing may vary based on the manufacturer’s guidelines. Throughout the cook, the smoker will automatically add more pellets to the firebox to maintain a steady temperature. Some models will have wifi control so you can easily adjust the timing and temperature.

Charcoal smokers: Charcoal smokers are not as easy to use and require a little more effort. The charcoal needs to be lit manually. While a lighter is sufficient for this, beginners might find it helpful to use lighter fluid for the coals. It takes a bit longer for a charcoal smoker to pre-heat, taking about 20–30 mins. The smoker will require constant monitoring to maintain a steady temperature. This is done by adjusting the air vents, which is easier said than done. Cooking with charcoal does have a bit of a learning curve, but once you get it, you will have a lot more versatility with your smoker.

Pellet Smokers: Pellet smokers are well insulated and can hold a steady temperature for more than a day. The stable heat is much like an oven, making the smoker suitable for baking. Pellet smokers have an average temperature of 150-450 degree fahrenheit. These temperatures are ideal for smoking, roasting and grilling. If need be, you could increase the surface temperature by 100 degrees using a grill grate.

Charcoal smokers: Charcoal smokers have a wider temperature range. The average temperature of a charcoal smoker is around 450 degrees Fahrenheit but they can be manually adjusted to anything from 150-800 degrees. One advantage of having such high temperatures is that you can use the smoker as a grill to get a sear on your steaks. Keep in mind that while the temperature range is wider, charcoal smokers are not as consistent as pellet smokers so they wouldn’t be advisable for baking.

A chief concern in the battle of charcoal vs pellet smokers is taste.

Pellet Smokers: Pellet smokers use wood which lends a more refined flavor when cooking. Each type of wood will have subtle differences in its smoky aroma. Some wood, like cherry, will also affect the color of the food. The best wood pellets for smoking food are mesquite, applewood, cherrywood, hickory, maple and oak. You can e​xperiment with a combination of these wood pellets for distinctive flavors, but make sure you’re using food-grade wood pellets. Avoid using woods like pine, fir and cedar as they will impart a bitter taste to the food.

Charcoal Smoker: Food made in a charcoal smoker has a very distinct taste that comes from the smoking coals. While taste is subjective, the majority of barbecue enthusiasts prefer the strong charred flavor of charcoal. Charcoal smokers tend to have higher temperatures than pellet smokers. The concentrated heat produces a Maillard reaction on food leading to crispy browned crusts. Keep in mind that the unstable temperatures in a charcoal smoker will increase the chances of food drying out.

​One benefit of catering to taste is that you can tweak your smoking agents. If you’re using a pellet smoker, you could get some of that charcoal smokiness by adding a little bit of a coal in a charcoal tray. With a charcoal smoker, you can soak some wood chips in water and add them directly to the coals. Both these combinations will give you an overall smokier flavor. The main distinction between charcoal vs pellet smoker taste comes down to the texture of the food. Charcoal smokers will give you better crusts and pellet smokers will give you juicer pieces.

Regardless of which smoker you choose, it will need to be cleaned properly. Ease of cleanup is mostly about which model you choose. Vertical smokers are generally easier to clean as all the ash falls down the chute. Smokers with removable ash trays are an added benefit. You can also add foil liners to the drip tray to make the cleanup simpler.

Pellet Smokers: Pellet smokers tend to produce less ash than charcoal smokers. The ash will remain within the ​smoker and can be easily vacuumed once the smoker is cool and dry. The grates and tray will have to be wiped after each use.

Charcoal Smokers: Charcoal ash is darker in color and thicker in density than wood ash. The carbon from the coals will transfer onto almost everything it touches. When using a charcoal smoker, the soot will settle not only inside but around the smoker as well. So, it does take up some more time and effort to clean.

With both charcoal and pellet smokers, if you’re proactive about cleaning the grates and ash trays with each use, you can stretch out your deep clean sessions to once every six weeks. Although it does depend on how often you are cooking with your pellet smoker and what dishes you make. Fatty meats will cause a buildup of oil in the smoker which is harder to clean than regular ash.

Our final point in the pellet smoker vs charcoal smoker debate is price.

Pellet Smokers: Pellet smokers are on the pricier side, ranging from $500–1000. But the price is worth it considering the technological benefits. Pellet smokers have automatic features like wifi control, meat probes and apps that control temperature settings. Keep in mind that replacing or fixing parts of a pellet smoker will be more expensive in the future.

Charcoal smokers are among the cheapest in the market, starting at $130. Depending on size and design, they can go up to $700. Charcoal grills tend to be quite basic, with only a few accessories like rib racks or rotisserie kits.