EAST OAK - 30 inch electric smoker, outdoor smoker with glass door and meat thermometer, 725 square inches, large capacity, 4 detachable shelves for

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.

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!

This smoker is perfect! We used it to smoke two whole pork shoulders on the first use for a family event and they turned out amazing. The East Oak smoker is easy to use and the perfect size for our family. It is durable, stable, and can be used for a variety of items. We have smoked pork, corn on the cob, and jalapeno poppers so far and will continue to use it on a regular basis. Customer service is top notch!

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