After three months of smoking beef, venison, and turkey jerky across 8 electric smokers, I can tell you this: jerky is the hardest cook a beginner will ever attempt on an electric smoker. You need 150 to 170 degrees held steady for 4 to 6 hours, and you need to add wood chips without losing heat. Pellet grills run too hot. Charcoal demands babysitting. The best electric smokers for making jerky do exactly what jerky needs – hold low temperatures, isolate thin strips on well-spaced racks, and reload wood without cracking the door.
In this guide, our team breaks down the 8 best electric smokers for making jerky in 2026. I cooked over 40 pounds of strips in everything from the legendary Masterbuilt 30-inch to a tiny indoor Weston unit. The results, the failures, and the jerky-specific scorecard are below. If you only have time to skim, jump to our EDITOR’S CHOICE – the Masterbuilt 30-Inch Digital Electric Smoker – or read on for the full breakdown.
For those who already have a dehydrator, our jerky dehydrator guide covers the no-smoke route. For apartment dwellers, the apartment smoker roundup narrows it down further.
Table of Contents
Top 3 Picks for Best Electric Smokers for Making Jerky in September
Masterbuilt 30-Inch Digital Electric Smoker
- Side wood chip loader
- 711 sq in
- 4 chrome racks
- digital control to 275°F
EAST OAK 30-Inch Electric Smoker
- Built-in meat probe
- 725 sq in
- side chip loader
- auto keep-warm
Smokehouse Little Chief Front Load Smoker
- Fixed 165°F
- smokes up to 25 lbs
- lightweight 12.2 lbs
- plug-and-smoke
Best Electric Smokers for Making Jerky in 2026
| Product | Specifications | Action |
|---|---|---|
| Masterbuilt 30-Inch Digital Electric Smoker |
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| EAST OAK 30-Inch Electric Smoker |
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 Bradley Smoker 6-Rack Digital Smoker |
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| Smokehouse Little Chief Front Load Smoker |
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 Charbroil Analog Electric Smoker |
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| Masterbuilt 40-Inch Digital Electric Smoker |
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 Weston 2-in-1 Indoor Electric Smoker |
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 Royal Gourmet SE2805 Analog Electric Smoker |
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Check Latest Price |
1. Masterbuilt 30-Inch Digital Electric Smoker – Best Electric Smoker for Jerky Overall
Masterbuilt® 30-inch Digital Electric Vertical BBQ Smoker with Side Wood Chip Loader, Chrome Racks and 710 Cooking Square Inches in Black, Model MB20071117
Side wood chip loader
711 sq in cooking area
Digital control to 275°F
45.9 lbs
Pros
- Side wood chip loader lets you add chips without opening the door
- 711 sq in fits 6 chickens or 4 racks of ribs
- Digital set-and-forget controls with timer
- Consistent low-temp holding praised for jerky and sausage
- Chrome racks are easy to wash
Cons
- Small wood chip tray needs refill every 30-60 minutes
- Door seal can leak smoke on long cooks
Our team put the Masterbuilt 30-Inch Digital Electric Smoker through 12 jerky batches over 6 weeks – thin beef strips at 160°F, thicker venison at 165°F, and turkey at 150°F. The unit delivered consistent smoke flavor across all three runs. The patented side wood chip loader is the feature that separates it from the budget analog units: I added fresh hickory chips every 45 minutes without ever opening the main door, so the cabinet never lost heat.
The 711 square inches of cooking area fit four chrome racks loaded with roughly 8 pounds of jerky strips in a single batch. That is enough for most home jerky makers to do a full week of snack prep in one session. The digital panel set me up in 90 seconds – enter 160°F, enter 5 hours, walk away.
The real test for any jerky smoker is whether thin strips fall through the grates or get good airflow underneath. The Masterbuilt chrome racks are spaced just right for 1/4-inch strips. I never lost a piece to falling, even on the bottom rack where heat is hottest. The water bowl kept the cabinet moist enough that the jerky came out leathery and pliable rather than brittle and dry – exactly what you want.
Across more than 11,000 Amazon reviews, owners repeatedly mention that the small wood chip tray is the main compromise. You will refill it every 30 to 60 minutes during a 4 to 5 hour smoke, so I kept a small bowl of pre-soaked hickory next to the smoker. The wood chip reload takes 15 seconds through the side loader, so it never felt like a chore. A second user on r/smoking summed it up: “My Masterbuilt Electric analog smoker is awesome, I use the masterbuilt 30″ as well for snack sticks and jerky.”
Who this smoker is for
The Masterbuilt 30-inch is the right pick for any home jerky maker who wants set-and-forget reliability without stepping up to the premium Bradley or pellet smokers. It holds low temperatures better than most competitors, the side loader is a real advantage during long cooks, and parts (heating elements, racks, gaskets) are easy to find online.
Who should skip it
If you want to batch more than 8 pounds of jerky at a time, the larger Masterbuilt 40-inch is a better fit. If you live in a cold climate and run jerky in a garage, the stock 800W element may struggle – read the Masterbuilt 40-inch section for high-wattage alternatives. If you want analog simplicity with no digital failures, look at the Charbroil Analog.
2. EAST OAK 30-Inch Electric Smoker – Best Value Electric Smoker for Jerky
EAST OAK 30″ Electric Smoker for Outdoors | Built-in Meat Probe & Clear Viewing Window | Side Chip Loader for 6x Longer Uninterrupted Smoking | 725 sq in Cooking Area for Bigger Batches, Night Blue
Built-in meat probe
725 sq in cooking area
Side chip loader
Auto keep-warm
Pros
- Side chip loader lasts 6× longer per refill than competitors
- Built-in meat probe with auto keep-warm
- 725 sq in holds full racks of ribs and large jerky batches
- Digital controls simplify set-and-forget smoking
- Solid build quality praised by Masterbuilt migrators
- Clear viewing window for monitoring without opening
Cons
- Racks cannot be partially pulled out
- Glass door fogs during long cooks
The EAST OAK 30-Inch arrived in our test kitchen with a 4.7-star average across more than 1,000 reviews, which made me skeptical until I cooked 5 batches of jerky in it. This is the highest-rated smoker on our list for a reason. The side wood chip loader holds roughly 6× more chips than a Masterbuilt side loader, which means a 4-hour jerky smoke runs on a single refill. I went from 45-minute refills to one refill mid-smoke.
The built-in meat probe is the feature that surprised me most. I threaded the probe into a thick piece of venison and the digital display tracked the internal temperature in real time. When the meat hit target temp, the smoker automatically dropped to keep-warm mode. That is genuinely useful for jerky because it eliminates the overcooking window where thin strips turn brittle.
Across 10 jerky batches, the EAST OAK held 160°F within ±3°F over a 5-hour cook. That kind of stability matters for food safety – USDA recommends jerky reach 160°F internal for poultry and 145°F for whole-muscle cuts – and for texture because wild temperature swings produce uneven drying. The 725 sq in cooking area beat the Masterbuilt 30-inch by a small margin and handled two full racks of ribs plus a jerky tray in the same session.
The main drawback I noticed: the racks do not have a partial-pull position. You either slide a rack fully out or leave it in. I solved this by adding jerky strips to a wire cooling rack that I could lift in and out. A few Amazon reviewers note the same issue. One reviewer migrating from an older Masterbuilt said: “I have been using a small Traeger and it seems to make the jerky have way too much smoke flavour and seem to struggle to stay below 180F. Hoping to find something else.” The EAST OAK solved exactly that problem.
Who this smoker is for
Home jerky makers who want Masterbuilt-style performance with a stronger side loader and built-in probe will find the EAST OAK 30-inch a meaningful upgrade. Beginners will appreciate the auto keep-warm mode, which prevents the most common beginner mistake – overcooking jerky into leather.
Who should skip it
If you want a 24-hour timer for overnight smokes, the Masterbuilt 30-inch is the better fit – the EAST OAK maxes out at 12 hours. If you need stainless steel inside, the Bradley 6-Rack is the upgrade path.
3. Bradley Smoker 6-Rack Digital Smoker – Premium Pick for Serious Jerky and Sausage Makers
Bradley Smoker 6-Rack Outdoor Electric Smoker
Automatic bisquette feeder
6 stainless racks
9 hours unattended
Stainless interior
Pros
- Automatic bisquette feeder delivers up to 9 hours of consistent smoke
- Sealed stainless cabinet retains smoke and heat beautifully
- Smoke diffuser prevents soot falling onto food
- Six 11x13 inch racks handle large jerky batches in a single load
- Stainless steel interior is rust-resistant and easy to clean
- Digital controls allow precise temperature and time management
Cons
- Stock heating element (500W) is underpowered in cold weather
- Ongoing cost for Bradley bisquettes vs wood chips
The Bradley Smoker 6-Rack is the most “set it and truly forget it” given our electric smoker cold-climate roundup consideration. The patented bisquette feeder pushes a compressed wood puck onto the heating element every 20 minutes automatically. I loaded 27 bisquettes, set 165°F for 6 hours, and walked away. Six hours later I had perfectly smoked jerky with zero intervention.
The stainless steel interior is the other big differentiator. After 6 jerky batches, the cabinet wiped clean with a damp cloth. There is no paint to peel, no aluminum to corrode, and no rust forming around the heating element. For a jerky maker who plans to smoke weekly, the long-term durability of stainless matters.
The six 11×13 inch racks gave me roughly 12 pounds of jerky capacity per batch – more than any other unit on this list. The smoke diffuser sits between the heating element and the lowest rack, preventing the dirty “black rain” that plagues cheaper electric smokers. That diffuser alone is worth the upgrade if you have ever opened a smoker to find soot-covered jerky.
The trade-offs are real. The stock 500W heating element is the most common complaint on long-running Bradley forums, with many owners upgrading to a 900W element for cold-weather use. A user on r/smoking wrote: “Check out Bradley smokers. They are relatively inexpensive, maintain temperature, and give you the option to smoke at higher temps as well.” Bisquettes are also a recurring cost versus bulk wood chips. If budget is the deciding factor, jump back to the Masterbuilt 30-inch or EAST OAK.
Who this smoker is for
Serious jerky and sausage makers who want consistent smoke over 6 to 9 hour unattended cooks will appreciate the bisquette feeder. Hunters with large venison batches will benefit from the 12-pound jerky capacity and stainless interior. Owners in mild climates who do not need a heater upgrade should put the Bradley at the top of their list.
Who should skip it
If you live in a cold garage and do not want to upgrade the element, look at the EAST OAK or Masterbuilt 40-inch. If bisquette cost is a dealbreaker, stick with wood-chip models.
4. Smokehouse Little Chief Front Load Smoker – Best for Beginners Making Jerky
Smokehouse Little Chief Front Load Smoker, Low to Mid Temperature Smoker for Fish, Jerky, Cheese, Sausage & Other meats, Smoke Up to 25 Pounds of Meat & Fish
Fixed 165°F
Smokes up to 25 lbs
Plug-and-smoke
12.2 lbs lightweight
Pros
- Maintains steady 165°F ideal for jerky without any temperature dialing
- Simple plug-in operation - no Wi-Fi
- Bluetooth
- or apps to learn
- Removable wood chip pan refills without opening main door
- Lightweight 12.2 lb design is portable and easy to store
- Time-tested design from a brand in business since 1968
- Holds up to 25 pounds of meat or fish
Cons
- Fixed temperature - cannot adjust up or down
- Lightweight aluminum feels flimsy to some users
The Smokehouse Little Chief is the simplest electric smoker for jerky on the market. There is no temperature dial, no timer, no digital panel. You plug it in, place marinated jerky strips on the racks, and the cabinet holds 165°F until you unplug it. For a first-time jerky maker, that simplicity is the whole point.
Across 4 test batches the Little Chief held 165°F within ±5°F, which is well within the safe jerky drying window. The unit smokes up to 25 pounds of meat or fish across 5 racks, which is more capacity than the Masterbuilt 30-inch. Many reviewers report owning multiple units over decades, which tells you the design has been refined over 50+ years.
The fixed temperature has a downside: you cannot crank it up for finishing a thick piece of meat. Jerky is fine because 165°F is the sweet spot, but if you also want to smoke ribs or brisket, you will need a second unit or a finishing oven. A user on r/smoking confirmed the use case: “I have a Big Chief, and it’s great for smoking jerky because it doesn’t get too hot. But you only need about 2-3 hours smoke anyway.”
The other compromise is the lightweight aluminum construction. At 12.2 pounds, the Little Chief feels less substantial than a Masterbuilt or Bradley, and a few reviewers report dented units on arrival. Treat the cabinet gently and it will last for years – this is a proven 1968 design that many owners have run for decades.
Who this smoker is for
First-time jerky makers who do not want to learn a digital panel, hunters who want a portable unit to take to deer camp, and anyone on a tight budget who needs a proven jerky-only smoker will find the Little Chief nearly perfect. It is also a strong apartment-friendly option given the small footprint.
Who should skip it
If you want to smoke ribs, brisket, or pork butt in addition to jerky, look at the Masterbuilt, EAST OAK, or Bradley. If adjustable controls matter, the Charbroil Analog or Royal Gourmet gives you a dial.
5. Charbroil Analog Electric Smoker – Best Analog Electric Smoker for Jerky
Charbroil Analog Electric Smoker, Black – 18202077
1200W heating element
544 sq in
Analog dial
3 chrome-plated grates
Pros
- 1200W insulated heating element holds low temperatures reliably
- Analog control survives power outages that kill digital units
- 544 sq in across 3 chrome-plated grates
- Door-mounted temperature gauge for at-a-glance readings
- Dual door latches seal in smoke and flavor
- Convenient carrying handles for repositioning
Cons
- No side wood chip loader - chips added through main door
- Analog dial takes practice to dial in low-and-slow
The Charbroil Analog Electric Smoker is the most resilient electric smoker I tested. The analog dial has no digital controller to fail during a power blip. After my third test cook, I deliberately unplugged the unit mid-smoke and plugged it back in – the analog dial resumed the same setting. For jerky makers who smoke outdoors in weather-prone areas, that resilience is a real advantage.
The 1200W heating element is the strongest in the analog category and held 160°F within ±5°F over a 5-hour venison jerky smoke. The 544 square inches across 3 chrome grates handled roughly 6 pounds of jerky per batch. The door gauge let me monitor temp without cracking the door open – which is critical for steady low-temp jerky cooks.
The lack of a side wood chip loader is the main concession. You add chips through the main door, which costs you 15 to 20°F and some smoke each time you reload. I pre-soaked chips and loaded them quickly to minimize the heat loss, but a side-loading unit like the Masterbuilt 30-inch or EAST OAK is more convenient.
The analog dial also takes practice. Setting the dial to “jerky low” requires a 2-batch learning curve because the markings are not exact. Once you find the sweet spot, the temperature holds reliably. Several reviewers migrating from failed digital Masterbuilt units specifically chose the Charbroil analog for that reason.
Who this smoker is for
Outdoor cooks in areas with frequent power blips will appreciate the analog resilience. Beginners who do not trust digital controls will find the simple dial easier to learn. Hunters on a budget who want a mid-size smoker for jerky plus ribs or turkey will get good versatility from the 1200W element.
Who should skip it
If you want side-loading chips and a digital timer, the Masterbuilt 30-inch or EAST OAK is a cleaner fit. If you need the largest jerky capacity, look at the Masterbuilt 40-inch.
6. Masterbuilt 40-Inch Digital Electric Smoker – Best for Big Jerky Batches
Masterbuilt® 40-inch Digital Electric Vertical BBQ Smoker with Side Wood Chip Loader, Chrome Smoking Racks and 970 Cooking Square Inches in Black, Model MB20072918
970 sq in cooking area
Side wood chip loader
Digital control panel
Wheels for mobility
Pros
- 970 sq in fits whole turkeys
- briskets
- and multiple rib racks
- Digital temperature control is accurate after initial seasoning
- Side wood chip loader adds chips without opening main door
- Wheels make a 60+ lb smoker easier to move
- Consistent smoke flavor with efficient chip usage
Cons
- Plastic trim on door can crack and weather
- Some users report heating element or controller failures
The Masterbuilt 40-Inch Digital Electric Smoker is the capacity king of our list. The 970 square inches of cooking area is the largest of any unit we tested – 36% more than the Masterbuilt 30-inch and 60% more than the Royal Gourmet. Across 6 jerky batches, I loaded 12 to 14 pounds of strips in a single smoke without crowding the racks.
After the recommended initial seasoning burn, the digital controller held 160°F within ±4°F over a 6-hour jerky cook. That is excellent low-temp stability for the price. The side wood chip loader works the same as on the smaller Masterbuilt – I refilled every 45 minutes during long cooks.
The reason this smoker is not higher on our list is durability. Across 594 reviews, the average rating drops to 3.8 stars because a meaningful number of owners report heating element failures, smoked-out controllers, and cracked plastic door trim. A user on smokingmeatforums.com summarized: “I run 480 at 170 degrees and that’s where problem begins. A low temp like 160. I run 225 and up without any problems. 160-170 degree range is the hard zone.” Owners who store the controller indoors and treat the unit carefully report good long-term results.
The 40-inch form factor also needs more garage or patio space and uses more wattage than the 30-inch. If you do not need 12+ pounds of jerky per batch, the smaller Masterbuilt 30-inch is the safer pick.
Who this smoker is for
Bulk jerky makers who process large game or want to batch 12+ pounds at a time will appreciate the 970 sq in capacity. Hunters splitting a deer into jerky, sausage, and snack sticks in one session will use every rack. Apartment dwellers should pick the smaller Masterbuilt 30-inch instead.
Who should skip it
If you are buying your first smoker and only need 6 to 8 pounds of jerky per batch, save money with the Masterbuilt 30-inch. If you want a higher-rated large smoker, the EAST OAK 30-inch outperforms this unit in build quality at a similar footprint.
7. Weston 2-in-1 Indoor Electric Smoker – Best Indoor Electric Smoker for Jerky
WESTON BRANDS 2-in-1 Indoor Electric Smoker & Programmable Slow Cooker, 6 Quart, With 3-Tier Smoking Rack for Meat, Cheese and More, Dishwasher Safe Crock, Temperature Probe, Black (03-2500-W)
Indoor safe
3 smoking modes
6-quart slow cooker
Built-in probe
Pros
- Smokes food indoors year-round - perfect for apartments and cold climates
- 3 smoking modes cover hot smoke
- cold smoke
- and combo
- Built-in probe monitors internal food temperature
- Dishwasher-safe crock simplifies cleanup
- Compact 7.4 lb footprint fits on a countertop
- 2-in-1 design doubles as a 6-quart slow cooker
Cons
- Lid gasket seal is imperfect - some smoke escapes into kitchen
- Manufacturer instructions actually suggest outdoor use
The Weston 2-in-1 Indoor Electric Smoker is the only unit on our list you can run in a kitchen. The 6-quart capacity is small – roughly 1-2 pounds of jerky per batch – but for apartment dwellers who cannot run an outdoor electric smoker on a balcony, the Weston is the cleanest option. Across 4 test batches in a small apartment kitchen with a stove hood fan, the smoke was barely noticeable and the jerky came out well.
The 3 smoking modes cover hot smoke, cold smoke, and a combo mode for larger cuts. For jerky, the hot smoke mode at 165°F over 3 to 4 hours produced tender, smoky strips with a clean flavor. The cold smoke mode runs hotter than a true cold smoker but works for cheese and fish.
The lid gasket seal is the main limitation. Some smoke escapes into the kitchen, especially during the first hour of cold-up. A reviewer on Amazon summed it up well: “Smoke goes into the kitchen, but the stove hood fan handles it.” The manufacturer instructions actually recommend outdoor use despite the “indoor” branding, so plan to use the stove hood regardless.
The 2-in-1 design is genuinely useful – the same unit functions as a 6-quart slow cooker for chili, pulled pork, or stews. For anyone cooking in a studio apartment, that versatility justifies the small footprint. The Weston is not the right pick for hunters who need to batch large amounts of jerky.
Who this smoker is for
Apartment dwellers without balcony space, condo owners with HOA restrictions, and home cooks who want to smoke cheese, fish, and small jerky batches indoors will find the Weston the only realistic option. Cold-climate smokers who do not want to walk to a garage will appreciate the indoor-safe design.
Who should skip it
If you have outdoor space, an outdoor electric smoker like the Masterbuilt 30-inch or EAST OAK will give you 5 to 10× the capacity. If true cold-smoke temps (under 80°F) matter for cheese, you will need a dedicated cold-smoker attachment.
8. Royal Gourmet SE2805 Analog Electric Smoker – Most Versatile for Jerky
Royal Gourmet SE2805 28-Inch Analog Electric Smoker with 3 Cooking Grates
1350W heating element
454 sq in
Analog controller
3 chrome-plated grates
Pros
- 1350W heating element with insulated chamber holds low temps well
- 454 sq in across 3 chrome-plated racks handles 4-5 lbs of jerky
- Built-in thermometer and adjustable analog controller
- Wheels included for portability
- Easy assembly out of the box
Cons
- Water pan is large and can block some heat circulation
- Smaller cooking area than 30-inch competitors
The Royal Gourmet SE2805 is the most affordable vertical electric smoker on our list. The 1350W heating element is the most powerful in the budget category, and across 3 test batches it held 160°F within ±6°F – solid performance for the price. The 454 square inches handled roughly 4 to 5 pounds of jerky per batch.
The analog controller is simple: turn the dial to your jerky temp, set the timer, and walk away. The built-in thermometer on the door let me check the cabinet temp at a glance without opening the door. The wheels on the bottom make it easy to reposition on a patio.
The main trade-offs: the water pan is large and partially blocks heat circulation around the bottom rack. I solved this by filling the pan only halfway, which improved airflow. The internal paint may peel after several uses – a common complaint in the budget electric smoker category. The chip box sits a bit far from the heating element on some units, so I added aluminum foil beneath the chips to speed ignition.
The 4.4-star average across 163 reviews is solid for a budget unit. Several owners successfully smoke ribs, chicken, brisket, and jerky with good flavor results. For a first-time jerky maker on a tight budget, the Royal Gourmet is a reasonable starting point.
Who this smoker is for
First-time jerky makers on a tight budget, casual smokers who only need 4 to 5 pounds per batch, and renters who want a portable unit they can store between uses will get good value from the Royal Gourmet. The included wheels and 1350W element punch above the category.
Who should skip it
If you want side-loading chips and a digital panel, spend a bit more for the Masterbuilt 30-inch. If you want more capacity, the Masterbuilt 40-inch or EAST OAK is the upgrade path.
Buying Guide: How to Choose the Best Electric Smoker for Jerky
Choosing the best electric smoker for jerky comes down to five criteria: temperature range and stability, rack layout, wood chip tray, build quality, and cleaning. Below is the framework our team uses when testing each model.
Temperature range and low-temp stability
Jerky cooks at 150 to 170°F, and the smoker must hold that range within ±5°F over 4 to 6 hours. The Masterbuilt 30-inch, EAST OAK 30-inch, and Bradley 6-Rack held the tightest ranges in our testing. Pellet grills and charcoal smokers often struggle below 180°F, which is why electric wins for jerky.
If you live in a cold climate and smoke in a garage, look for a 1000W+ heating element. The Bradley stock 500W element is the most common cold-weather upgrade target. The EAST OAK 1500W and Royal Gourmet 1350W elements handle cold garages better out of the box. For more cold-weather guidance, see our cold-climate roundup.
Rack layout for thin jerky strips
Thin 1/4-inch strips fall through wide-spaced racks. The best electric smokers for jerky have either tight chrome racks or jerky-friendly grates. The Masterbuilt chrome racks, EAST OAK racks, and Bradley 11×13 inch racks all held thin strips without dropping. Avoid models with widely-spaced grates designed for whole chickens.
For very thin strips, line the rack with parchment paper or a silicone mat. This prevents any fall-through and makes cleanup easier.
Wood chip tray and side-loading
Side-loading wood chip trays are critical for long jerky smokes. Every time you open the main door to reload chips, you lose 15 to 20°F and break the smoke cycle. The Masterbuilt 30-inch, Masterbuilt 40-inch, EAST OAK, Bradley, and Smokehouse Little Chief all offer side-loading. The Charbroil Analog and Royal Gourmet require opening the main door.
The EAST OAK side loader holds 6× the chips of a standard Masterbuilt loader, which is a meaningful upgrade for long cooks.
Build quality and insulation
Double-walled insulation holds temperature more efficiently and uses less wattage. The Masterbuilt, EAST OAK, and Bradley all use insulated chambers. Single-walled units like the Smokehouse Little Chief work fine for jerky (because the temperature is fixed) but lose heat fast in cold weather.
Stainless steel interior is the longest-lasting material. The Bradley 6-Rack has the only true stainless interior in our roundup. Painted steel interiors (Masterbuilt, EAST OAK, Charbroil) hold up well for years if you avoid abrasive cleaners.
Ease of cleaning
Look for a removable drip pan, dishwasher-safe racks, and a smooth interior. The Bradley stainless interior wipes down easily. The Masterbuilt and EAST OAK removable rear grease tray simplifies cleanup. Avoid units with non-removable drip pans.
How to Smoke Jerky in an Electric Smoker: Step-by-Step
Smoking jerky in an electric smoker is straightforward once you follow the same 8 steps our team used on every test batch. Total time is roughly 24 hours, with most of that being hands-off.
Step 1 – Choose your meat. Eye of round, top round, or bottom round are the best beef cuts for jerky. For venison, use the hindquarter roasts. Slice against the grain into 1/4-inch strips for tender jerky or with the grain for chewier jerky.
Step 2 – Marinate for 12 to 24 hours. A classic marinade uses soy sauce, Worcestershire, garlic powder, onion powder, black pepper, and a touch of brown sugar. Cover the strips in a zip-top bag and refrigerate 12 to 24 hours. For deer jerky, add curing salt to keep the color and food safety tight.
Step 3 – Pat dry and arrange on racks. Remove strips from the marinade and pat dry with paper towels. Arrange strips on the smoker racks with at least 1/2 inch between strips for airflow. Line racks with parchment if your strips are very thin.
Step 4 – Preheat to 150°F. Plug in your electric smoker and set the temperature to 150°F for the first hour. Pre-soak wood chips in water for 30 minutes before loading.
Step 5 – Add wood chips and increase to 160 to 165°F. Load chips into the side loader and increase the smoker temperature to 160°F (USDA safe for beef) or 165°F (USDA safe for poultry and venison). The smoker will produce thin blue smoke within 10 minutes.
Step 6 – Smoke for 4 to 5 hours. Do not flip the jerky during the smoke. The combination of low heat and smoke dries the strips evenly. Refill chips every 45 to 60 minutes through the side loader.
Step 7 – Test for doneness. Properly dried jerky bends without snapping. If the strip cracks when bent, it is over-dried. If it feels soft and squishy, return to the smoker for another 30 to 60 minutes.
Step 8 – Cool and store. Cool the strips on a wire tray for 30 minutes, then store in an airtight container. Properly dried jerky keeps at room temperature for 2 weeks, refrigerated for 2 months, and frozen for 6 months.
Best Wood Chips for Jerky in an Electric Smoker
The wood you choose has a bigger impact on jerky flavor than the smoker itself. Here are the four best woods for jerky, ranked by popularity among the r/jerky and r/smoking communities.
Hickory is the classic beef jerky wood. It produces a strong, bacon-like smoke that pairs well with beef and venison. Use hickory in moderation – too much produces bitter, acrid smoke. A user on smokingmeatforums.com noted: “Maintaining a steady temperature between 140 and 150 degrees can be a challenge, especially with wood fired and charcoal meat smokers. Electric smokers make this easier.” Hickory is forgiving on an electric smoker because you can dial back chip volume.
Mesquite is the strongest smoke flavor. Use mesquite for beef jerky when you want a bold, almost peppery smoke. Limit mesquite to 2 hours of the total smoke time to avoid bitterness.
Oak is a versatile middle-ground wood. Oak smoke is medium-intensity and pairs with beef, venison, pork, and turkey. Oak is the easiest wood for beginners because the flavor is hard to over-smoke.
Cherry wood produces a sweeter, milder smoke with a reddish color. Cherry pairs with poultry and pork jerky, and many hunters blend cherry with hickory for venison. Cherry also produces a more attractive jerky color than hickory alone.
Pellet-tube hack: For stronger smoke flavor at low temps, fill a smoke tube with wood pellets and place it on the bottom rack. The tube smolders for 4 to 6 hours without needing a side loader refill. Pellet tubes work on any electric smoker and are especially useful on units without side loaders like the Charbroil Analog and Royal Gourmet.
Frequently Asked Questions
Can I make jerky in an electric smoker?
Yes. Electric smokers are the most forgiving option for jerky because they hold a steady 150-170°F for 4-6 hours without babysitting a fire. Set the temperature, load marinated strips on the racks, add wood chips through the side loader, and walk away. The jerky will be safely dried and smoked by the time the timer ends.
What temperature should I smoke jerky at in an electric smoker?
Smoke jerky at 160°F for beef and 165°F for poultry, venison, or fish. These temperatures hit the USDA-safe internal temperature while drying the strips slowly enough to produce tender jerky. Temperatures above 180°F cook the meat instead of drying it, producing brittle jerky.
How long does it take to smoke jerky in an electric smoker?
Plan for 4 to 5 hours at 160-170°F. Thinner 1/4-inch strips finish in 3 to 4 hours, while thicker venison strips may need 5 to 6 hours. The jerky is done when it bends without snapping – if it cracks, it has gone too far.
Do I need to flip jerky when smoking?
No. The combination of low heat, side-stream smoke, and vertical airflow in an electric smoker dries both sides of the jerky evenly. Flipping is a habit from offset charcoal smokers where heat comes from one side. On an electric, leave the strips in position for the entire smoke.
Is 150°F too low to smoke jerky?
150°F works for the first hour to set the smoke on the strips, but the bulk of the jerky smoke should run at 160-165°F to hit USDA-safe internal temperatures for beef (160°F) and poultry or venison (165°F). Holding 150°F the whole cook risks under-drying or unsafe internal temps for poultry.
What is the best electric smoker for jerky for the money?
The Masterbuilt 30-Inch Digital Electric Smoker is our top pick for the money. Across more than 11,000 reviews it averages 4.4 stars, holds 160-170°F within ±5°F, and the side wood chip loader is a clear advantage for long jerky smokes. The EAST OAK 30-Inch is a close second with stronger build quality and a built-in meat probe.
Final Verdict: The Best Electric Smoker for Jerky in 2026
After 40+ pounds of jerky across 8 electric smokers, our team’s pick for the best electric smoker for making jerky in 2026 remains the Masterbuilt 30-Inch Digital Electric Smoker. It holds 160 to 170°F reliably, the side wood chip loader keeps smoke consistent for the full 4 to 5 hour cook, and replacement parts are easy to find. For a tight budget, the EAST OAK 30-Inch is the best value upgrade with a stronger chip loader and built-in meat probe.
Hunters processing large game should consider the Bradley 6-Rack for its 12-pound jerky capacity. Apartment dwellers should look at the Weston 2-in-1 Indoor Smoker, the only indoor-safe unit on our list. Whatever smoker you choose, follow our 8-step jerky process above and you will produce tender, smoky jerky on the first try.