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How much smoke??


Joined Jun 1, 2007
Was thinking about getting the Masterbuilt electric smoker. But I'm curious; How much smoke does one of the electric smokers produce in general? I have a pretty large hood in my restaurant. Would the smoker produce such a large amount of smoke that my place would still get smokey, or is the smoke minimal in such a unit as this?

And yes, I know it would be best to get a bigger one for a restaurant but I'm just going to do a few things with it. Also, I checked with my city ordinance, it's allowed.

Was also thinking if there was a manufacturer that made a unit with "one" chimney type vent I could possibly hose it up into my ventilation hood.


t-bone tim

Master of the Pit
OTBS Member
Joined Feb 24, 2007
Tonio...I think you will probably be fine with the hood ,but if not ,it would be very easy to install a dryer type hose set-up to help guide the smoke where you want it to go , my .02 worth.


Master of the Pit
OTBS Member
Joined Jul 17, 2005
I would definitely vent your smoke outside ... if anything should go wrong with your hood (power failure or other) You could have a real problem.
My .02 cents worth!
Good luck!

triple b

Smoking Fanatic
OTBS Member
Joined Feb 27, 2007
I think it should be fine.
It shouldn't cause any more smoke than 2 or 3 burgers on the charbroiler.
I've had more smoke in a kitchen doing burgs and/or steaks.
The hood should handle it.

Chef Brian


Master of the Pit
OTBS Member
Joined Dec 19, 2005
Besides what is wrong with a little smoke in the restraurant I think wood smoke smells great


Master of the Pit
OTBS Member
Joined May 5, 2007
do both- increase traffic from outside & make folks order bigger meals inside.


Smoking Fanatic
OTBS Member
Joined Feb 24, 2007
If you have an ANSO unit, you'll be just fine. I have a MES on my porch and blow smoke away with a small fan.

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