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, Mist Black

My wife and I are very impressed with this electric smoker! It’s easy to set up and use, maintains a consistent temperature, and takes a lot of the guesswork out of smoking. The food comes out tender, flavorful, and perfectly smoked. We’re also experimenting with different flavored wood chips and the results have been amazing. It has sufficient room for different cuts and types of meat, and cleanup is simple. We use it frequently and highly recommend this smoker for beginners and experienced smokers alike. Definitely worth it!

As someone completely new to smoking meats, I couldn’t be happier with this smoker. I purchased the 30” East Oak electric smoker because I wanted something beginner-friendly, and it has exceeded my expectations. One of my favorite things is how easy it is to use. The temperature stays consistent, the controls are straightforward, and I never felt intimidated trying it for the first time. I’ve already made several different meats, and everything has come out tender, flavorful, and perfectly smoked. As a woman learning this hobby on my own, this smoker has given me so much confidence in the kitchen and outdoors. Instead of feeling overwhelmed, I’m excited to try new recipes and techniques because this smoker makes the process so approachable. If you’re a beginner—or just want an electric smoker that’s simple, reliable, and produces great results—I highly recommend the East Oak 30”. It’s made smoking meat fun instead of stressful, and I wish I had bought it sooner!

Wow I have been impressed by this thing. I have a much more expensive smoker at my other house and this cabinet smoker puts out equally good flavor while taking up only half the space. Although this smoker uses water and wood chips whereas the more expensive smoker uses only wood pellets, I've found that they both put out a solid smoky flavor, and I think it's actually more cost effective per session using the chips. The only real downside is the startup time. For anybody new to smoking, you don't want to put your meat in the smoker until it's already at temp and producing smoke. The initial smoke from a newly lit wood source is acrid and will put a bad taste on your meat. You want that initial (really white) smoke to clear out first, and you'll get a deep and delicious smoke flavor from then on. Unfortunately this thing takes forever to start producing smoke, like 30 minutes to an hour. This is because the (recommended to be wet) wood chips sit in a stainless steel box and are essentially roasted with an electric induction coil from the underside. I don't think an actual fire ever occurs in this smoker which surprised me at first, the wood chips come out as black charcoal rather than ash. My pellet smoker is ready to go in 5 minutes or less, whereas this thing can take up to an hour. It's just something to consider. I love both smokers though, and for the price I can't complain at all about this one, it's just a different method of achieving smoke. Cleanup is so easy. Way easier than the pellet smoker. After the initial "burn-in" your first one or two cooks might taste weird. It will go away. Pros - Great Smoke Flavor - Easier cleanup than my pellet smoker - You can smoke A LOT of meat in this thing - Has wheels and a handle for easy moving - Cheapest electric smoker I could find at the time Cons - Takes a considerable amount of time for the smoking to start. Tips - BUY WOOD CHIPS. DON'T BUY WOOD CHUNKS. - Hickory and Mesquite give the strongest flavor. - I set the smoker to have an extra hour of cook time to account for how long it will take the smoker to start smoking. - If storing outdoors, buy legs for the smoker or put it up on cinderblocks to prevent water damage, also buy a cover. 2 cinderblocks and a cover was less than $25 for me. - A velcro strip for cable management is good for wrapping the power chord up and hanging it off of the handle when not in use. - I get more consistent and dependable results when I focus on the internal temperature of my meat rather than cook time. Monitor your temps with a good meat thermometer. - Prior to smoking, salt your meat on all sides and let it sit uncovered on a rack overnight if possible. You want airflow while it cures. The salt will cause your meat to sweat, the sweat will mix with the salt and act like a brine, the brine will be reabsorbed into the meat. Extra moisture will evaporate. The crust from this process is glorious. It will look dry on the outside, but it is still moist on the inside. At that point you could even hit it with a binder (mustard or Worcestershire) and put more seasoning on it if you wanted. - The majority of smoke flavor seems to set in within the first 3-4 hours. If I'm cooking brisket or chuck roast I'll smoke for 3-4 hours at 225, then wrap in butcher paper and place in a pyrex dish to finish it in the oven at the same temp. It seems a lot easier to break through "the wall" with the oven, probably because the heat is more consistent. - What is "the wall"? When smoking large slabs of meat you will often hit "the wall" where the meat's internal temp refuses to go past 155-165 degrees Fahrenheit for hours, but you need it to get to 180-210 degrees to soften up. Finishing it in the oven gets you there quicker, and also allows you to retain more of your smoked tallow (liquid gold) to cook with later. - Do not throw cuts of fat away, smoke them in a tray underneath your meat and collect the cooked fat (tallow). Some people use foil baking trays because you can throw it away afterwards. I use a pyrex dish and then pour into a Mason jar (filtering out particulates with a cheesecloth as a filter). You can use this tallow in place of any oil. It has a higher burning point than olive oil and imparts a delicious smoky flavor. It's called liquid gold for a reason. - I see no point to "spritzing". YouTubers will claim that you need a wet exterior for smoke absorption and constantly "spritzing" your meat with apple juice or other "spritzes" will enhance the smokiness. I don't believe it helps at all. If anything, it lets all the smoke out and causes unnecessary drops in temperature.

I purchased the East Oak electric smoker a little more than a year ago. I spent months researching every possible option for smoking food. I used a kettle smoker for about 15 years but got frustrated with the ongoing care and attention required during a cook as well as the variability caused by temperature, weather, fuel etc After reading reviews, posts and articles as well as watching endless youtube videos I decided to purchase this smoker. I only wished I made the decision earlier. In the past year or so, I have smoked several racks of ribs, at leats 5 pork butts, chicken wings, jerked chicken, pork chops, sausage, hot peppers, a couple of turkeys and cold smoked cheese. The results are consistent and better than what I ever achieved on the kettle smoker. The East Oak smoker is very easy to use. Plug it in, set the temp and timer, add water and wood chips, let it heat up and add the food. I cooked two racks of ribs using the 321 method and I only opened the smoker to add the food, wrap the ribs and then finish off for the final hour. I did not have to keep checking on it. The temp control and smoke wete consisten throughout the process Some additional features which I appreciate are the ease of clean up and the tenp probe. The grates are stainless steel and clean up easily. There has been no build up despite everything that has been cooked. The inside is easy to wipe out as well. The probe is perfect for cooking the butts and turkeys so I can gauge progress without having to disrupt the process. I highly recommend this product. It is well built, cooks consistently, reliable and exceeded my expectations. It has been money very well spent

I've owned two electric smokers before this one. One thing I learned is that it's too much of a pain to keep smokers with a window clean and clear enough to be useful. I stick to the windowless ones now, plus I think they offer even better insulation than a windowed smoker. For the money, this East Oak 30" smoker is the best you can get by far. This smoker arrived very well packaged, though it took far too long for it to arrive; a full two weeks. Shipping could definitely be quicker! Installing all the parts is easy, especially if you have prior smoker experience. I recommend following the instructions to make sure you don't miss anything. I noticed a mistake was made at some point during manufacturing, because the water bowl max fill line is actually spelled backwards, lol, but no big deal. What's most important is that everything seems very well made! I was a bit nervous purchasing this smoker since it's from a brand that's new to the smoker world, but after my initial experience I am completely happy with it. My favorite feature of this smoker is that is uses a wood chip loading tray that can be pulled out without opening the smoker door. This is something that I've only seen with the patented design that Masterbuilt has on their smokers, but this design is different because the shape and size of the tray is larger, allowing for a longer-term smoke. I love that, as I can load it once and not worry about it. 3-4 hours should be plenty of time to get the smoke flavor into anything you're making. If you need more time than that to cook a larger meat such as a turkey, ribs, or brisket, then finish it in your oven. Not only will this save on your smokers heating element by increasing its lifespan, but you can also take that time between swapping from smoker to oven to wrap the meat in foil and add a small amount of water to allow the meat to steam/tenderize better in the oven. Smoke only penetrates so deep into the meat anyway, so what some people don't realize is leaving meat in the smoker all day long isn't going to give it any more smoke flavor. Know that this model is cheaper than most but the only shortcut it seems to take is not to include Bluetooth to connect an app with your phone for temp controls and timing. I find that once I've set the temperature I rarely if ever change it, so that's not a problem. I also use a wireless meat thermometer of my own choosing in order to track internal temp without having to open the smoker door and check it manually. I just smoked some pork loin and salmon today and was able to route the cable for the temperature probe through the smoker ventilation outlet, which ensured I could keep the door area completely free of any obstructions. One thing to note - please read the instructions and be sure to perform the initial seasoning steps as outlined in the product manual. I've seen some of the reviews here state they took everything out of the box and cooked right away as if they skipped that step. That means your meat was getting the factory fumes and residue into the meat itself. Gross! My advice is to perform the seasoning steps, then let it cool down, then add water to the water reservoir, fill the chip tray with your smoking chips of choice and just let it run around 220-225 for about 3 hours. That will further take care of any odd smells/taste before your first smoke with food! The first thing I smoked was a rack of ribs which I included a picture of on this review. They were in at 225 degrees for about 3 hours and when I took them out to move them to the oven I noticed the bones were already exposed about half an inch, which is a good way to know that they are already getting tender. ** Update as of 1/6/2024 ** I noticed after several times using this smoker that no matter what I cooked in it, the meats were getting done much quicker than suggested times said online. I picked up an oven thermometer the other day and hung it from the center rack, turned it on to run a cycle with just the water tray filled to proper line, and some smoking chips. I set the temp to 225 and let it heat up. I came back and checked, and found the outside temp was reading 230. I opened the door and it was up to 265! That's 45 degrees hotter than I set it to. I then let some of the air out and set the temp to 200. Gave it time to settle and discovered that my 200 setting was displaying 197 degrees but actual interior temp was right around 225. Be careful when cooking, as mine seems to run hotter than it's supposed to. Now that I figured out this out, I know to run it lower to get a more accurate cooking time. I knew there was no way that the ribs I had been smoking were getting done so fast, or that I was able to cook a brisket in 4.5 hours. I also ruined my first smoked turkey experience because I went purely based on time for pound, and even though I checked it early it was already way overdone and crispy. Perhaps my smoked meats will be more juicy and tender once I figure out the proper temps. I had to knock a star off due to the inaccurate cooking temperature. That aside, I do love everything else about the smoker. The price has gone up about 30% since I purchased it though. Maybe wait and see if it goes on sale, or else it might be worth going with a name brand you trust if it's near $300.

I've had the East Oak 30" smoker for a little less than a month now, and have used it five or so times already, with a good bit of food in it each time. I'm currently waiting for three pork shoulders to reach temperature. After having three different MasterBuilt smokers, and having to replace multiple parts on each of them, I owed it to myself to give another setup a chance. And (so far) I'm really glad that I did. I went with the solid front, black, 30" electric smoker. I feel like it's as if someone took a MasterBuilt smoker, identified the common failure and annoyance points, corrected them, and improved on the whole thing. The wood chip loading is extremely simple and convenient. There's a very sturdy drawer on the side that pulls straight out, no need to twist or anything. And instead of holding a palm full of chips, it holds probably two cups. They aren't kidding, a full drawer of chips will get you 3-4 hours of smoking, where I was getting about 45 minutes with past smokers. The drip tray is conveniently "disguised," front and center of the unit. There's no awkward drip collector hanging off the back. It's another very simple pull out drawer, easy to access, and actually makes sense. No fumbling around the back to clean up after you're done. The water pan in this thing is so much better designed, and easier to work with. It's a simple square pan that has drippings channeled into it by another tray. There's no awkward balancing of an oddly designed contraption. Just grab it when you're done, empty, and clean. The control panel is in a nice spot too. Easy to read, easy to access. Past smokers I've had always had a weird angle to the panel, it would catch glare in the sun, and I would have to hunch over and cover it to be able to see. I don't know if it's the design, or what, but this one is so much easier to see and operate. I had problems with past smokers operating in colder weather. Anything below about 30⁰ and it just didn't want to turn on. The East Oak smoker made us some beautiful chickens a few weeks ago, in single digit weather. There's only really two things that I can complain about. The smoke exit vent doesn't close as much as I would have liked it to. It is so much easier to adjust than prior smokers. It's got a nice knob on it, and glides easily into place. But I do like to basically close it completely for maximum time the smoke is in the box. It closes about 2/3 of the vent, it's be nice if it was capable of closing all the way. And... aswith any electric smoker... temperature maintenance. It is, however, a MUCH tighter temperature range than prior smokers. In the past, I would see pretty big swings from actual vs set temperature. Sometimes greater than 100⁰. The East Oak smoker seems to keep the bok temperature within about 20⁰-25⁰. Which is about as close as one can expect with an electric smoker... I've been setting it at about 10⁰ below what I want to smoke at, and everything has turned out great. End of the day, I'm not a competitive BBQ enthusiast. I'm just a guy who likes to cook, and take my family, friends, and neighbors some goodies. This thing is amazing for my needs. And I registered it when I unboxed it. Hopefully, if there's ever a need, East Oak will honor their warranty. Other reviews mention that they do, so, I'm excited about all the food this little guy will help with :)

East Oak The unboxing and set up process was quick and easy. I took the advice from others leaving reviews and made sure I took the piece of foam packing hidden at the top of the smoker door. I also cleaned the inside with soap and water and seasoned with oil. After burning the chemicals off I placed a pan of water and wood chips along with a thermo pro thermometer. I chose the model without the window because I think it will lose more heat in the winter time and the glass would be high maintenance to clean. The drip pan system was well thought out, A majority of the drippings collect in the water pan and the remainder funnels down to the main pan below.I do not like that pan below is not secure when rolling around. I had an issue with rolling the smoker forward, it seemed like it was dragging so I centered the cotter pins and the wheels now roll smoothly.The smoker arrived with NO damage to its shell as others have complained about. The water pan seems to be small in comparison to my Brinkmann. I like that the vent is on the side and far from the control board, the wood chip holder is a nice size and easy to access without opening the smoker.There is a 3 year warranty if you register in 90 days. I have yet to see replacement parts for this unit sold online like other sell I.E. ; Control board, heating element,thermostat or replacement shelves(Thats a minus). Overall this is a very good smoker. The issue I had with mine was the temperature was off 30 to 40 degrees in comparison to my Thermo Pro Probe. I reached out to customer service (after I set up my warranty) and they got back to me quickly. Customer service explained that their engineers use a NTC thermostat NOT an instant read thermometer and that is the reason why the temperature was way off. The NTC probe averaged temperature over time. My old Brinkmann electric smoker had an analog thermometer that matched the temperature of my Thermo Pro. For now I will lower the temperature on the smoker to match my external temperature probe and see what happens. ****UPDATE**** August 15, 2024 I smoked 2 racks of baby back ribs a few days ago and have a totally different feeling about this smoker. I originally tested the smoker with NO food items in the smoker and the temperature was way off. With food in the smoker the temp was opposite to my thermo pro initially then the temperature on the east oak and thermo pro were within 10 +/- degrees. The smoker never hit the target temp I set it to but it hovered 5 degrees below the target temperature. I had a Brinkmann electric smoker before this one.The wattage was 1600W and the smoker would never get above 225 degrees.This unit is 800w and is well insulated and moves well above that. I only filled the water pan 1/2 way to make room for drippings.I am really starting to like this smoker. ****Update 2/5/2025****** I smoked a brisket in single digit weather a few weeks ago. After a long night I checked my brisket to see if the bark had set . I have my smoker on top of a table for easy access and noticed a lump of frozen ice beneath the table. I narrowed the issue down to the door seal and contacted East Oak and heard back from them within a few days. They asked for pictures of the issue and I complied. The following days after I submitted the pictures I was notified the replacement was on the way. This is a new company in the smoker business and I would have to say the customer service is SUPERIOR to any other business I have dealt with in the past year. They listen to the customers issues, make right by taking care of their customers and make improvements on the smoker based upon customer feedback. I original review was 3 stars I believe, then bumped it up to 4. I now feel this is a 5 star smoker based on the customer experience and their willingness to fix what is not working properly with the smoker.

Bought this for my son for his birthday because he grills and cooks outside all the time, and he was really excited to try smoking meats. Overall, we have been very happy with it. The smoker was easy to put together, looks nice, and holds temperature pretty well once you get used to it. There is definitely a learning curve if you’ve never used an electric smoker before, especially figuring out the wood chips, timing, and temperature settings. After a couple tries though, the food turned out great. It was ready to set up an start using. One downside is the glass gets dirty really fast, especially after longer smokes, so be prepared to clean it often if you want to keep that nice look. Other than that, it has worked really well and was a great birthday gift for someone who loves grilling and BBQ.

First this device is China made but delivered from US, being with an US plug and 110V. Had to buy an transformer. After the first use I cleaned the water tank and the fat collector pan, with soap and water, and parts of the galvanization already came off. The rolls at the bottom that are meant to let you move it around, are fixed with pins that ate too long and scratch all over the floor. The temperature display is Fahrenheit only. The remote control works up to 3 meters, which makes it pretty useless. Definitely not worth the money.