How Long Does It Take an Electric Smoker to Start Smoking? (UK Guide 2026)

If you’ve just switched on your electric smoker and you’re staring at it wondering why nothing is happening, you’re not alone.

Most electric smokers take between 20 and 45 minutes to start producing visible smoke, depending on the model, outside temperature, and how you’ve loaded your wood chips.

In colder UK weather, it can take closer to 45–60 minutes before you see consistent smoke.

Let’s break that down properly so you know exactly what’s normal — and what isn’t.

Quick Answer: Electric Smoker Start Time Timeline

Here’s what typically happens after you switch it on:

0–10 minutes

• Heating element begins warming.
• Internal chamber temperature starts rising.
• No visible smoke yet.

10–25 minutes

• Wood chips begin heating.
• You may notice faint wisps of smoke.
• Smoker approaching cooking temperature.

20–45 minutes

• Wood chips reach ignition temperature.
• Visible smoke becomes consistent.
• Chamber stabilises.

30–60 minutes (cold weather UK conditions)

• Stable smoke production.
• Temperature fully regulated.

If you’re expecting instant smoke like a charcoal BBQ, electric smokers work differently. They heat gradually rather than ignite fuel with flame.

Why Electric Smokers Take Time to Start Smoking

Electric smokers operate using a heating element, not direct flame.

That element must:

1. Heat the chamber
2. Heat the wood chip tray
3. Raise the wood chips to combustion temperature
4. Sustain airflow for smoke production

Wood typically needs to reach around 260°C (500°F) to start smoking properly. The heating element must transfer enough energy to the chip tray to get there.

Unlike charcoal, which burns immediately once lit, electric smokers are controlled and gradual by design.

UK Weather Makes a Big Difference

This is something many US guides don’t account for.

In the UK:

• Damp air slows ignition
• Cold air absorbs heat faster
• Wind strips heat from the chamber
• Winter conditions can add 10–20 minutes to start time

If you’re smoking in January in Norfolk versus July in Essex, the timing will be noticeably different.

In colder conditions, always allow extra preheat time before adding food.

Electric Smoker vs Pellet Smoker Start Time

People often compare electric smokers with pellet smokers.

Here’s the difference:

Electric Smoker

• 20–45 minutes typical smoke production time
• Gradual heat build-up
• Manual wood chip loading

Pellet Smoker

• 10–20 minutes to produce smoke
• Automatic pellet ignition
• Faster startup due to forced airflow

Pellet smokers ignite pellets using a hot rod and fan system, so they tend to produce smoke faster.

Electric smokers prioritise stable temperature over rapid ignition.

How Long Does It Take to Preheat an Electric Smoker?

Preheating is slightly different from “starting to smoke.”

Most electric smokers take:

• 15–30 minutes to reach cooking temperature
• 20–45 minutes to begin producing consistent smoke

Preheating brings the chamber to temperature.
Smoke production depends on wood ignition.

If you want a deeper guide on preheating specifically, we’ll cover that in a separate breakdown article.

Why Your Electric Smoker Isn’t Producing Smoke Yet

If you’ve waited 45+ minutes and still see nothing, something may be off.

Common causes include:

• Temperature set too low
• Wood chips soaked (don’t soak for electric smokers)
• Chip tray overloaded
• Vent fully closed
• Heating element malfunction

We’ll go deeper into troubleshooting in:

👉 Why Isn’t My Electric Smoker Producing Smoke? (UK Fix Guide)

How to Make Your Electric Smoker Start Smoking Faster

You can reduce start time safely with a few adjustments.

1. Preheat Slightly Higher First

Set your smoker to around 120–130°C initially.
This helps the chip tray heat faster.
Once smoking begins, reduce to your target cooking temperature.

2. Don’t Soak Wood Chips

Soaked chips delay ignition.
Electric smokers work better with dry chips.

3. Use Smaller Wood Pieces

Large chunks take longer to ignite.
Standard wood chips work best.

4. Don’t Overfill the Tray

Too many chips reduce airflow and slow combustion.

5. Keep the Vent Slightly Open

Electric smokers still need airflow.
Fully closed vents can delay smoke production.

What “Good Smoke” Should Look Like

Beginners often expect thick white clouds.

That’s not ideal.

You want:

• Thin blue smoke
• Light, steady flow
• Clean aroma
• No heavy white billowing

Heavy white smoke can cause bitter flavour.

Electric smokers are designed for steady, controlled smoke rather than dramatic plumes.

First-Time Electric Smoker Users (Beginner Tip)

If this is your first cook:

• Run the smoker empty for 30–45 minutes
• Let it stabilise
• Add food only once smoke is steady
• Always use a food probe to confirm internal temperature

For safe cooking temperatures, see:

👉 Safe Internal Temperatures for BBQ (UK Guide)

Typical Start Times by Model Type

Here’s a rough breakdown:

Compact electric smokers (30–40L)

• 15–30 minutes

Cabinet electric smokers (40–60L)

• 20–45 minutes

Large vertical electric smokers

• 30–60 minutes (cold weather)

Model insulation quality also affects timing.

When Should You Add Food?

Add food when:

• Smoke is steady
• Temperature has stabilised
• You’ve allowed at least 20–30 minutes preheat

Adding food too early reduces chamber temperature and can delay smoke production further.

Does Opening the Door Reset the Process?

Yes.

Opening the door:

• Drops chamber temperature
• Interrupts smoke generation
• Extends total cooking time

Try to minimise door opening during the first 30–45 minutes.

If you’re just starting out, our Beginner’s Guide to Smoking Meat in the UK walks you through:

• Why Is My Electric Smoker Not Smoking?
• Safe internal temperatures

👉 Explore the beginner guide here.

Final Answer: How Long Does It Take for an Electric Smoker to Start Smoking?

In normal UK conditions:

20–45 minutes is completely normal.

In colder weather:

Allow up to 60 minutes.

If you’re not seeing smoke after an hour, check temperature settings, chip loading, and airflow.

Electric smokers are slower to start than charcoal, but once stabilised, they provide consistent, controlled cooking — which is exactly what they’re designed for.

Frequently Asked Questions