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

Love this smoker. I have trying for years some briskets, ribs, chicken, and others, and it was awful. With the East Oak you just cannot go wrong. I have since smoked brisket, ribs, a whole turkey, whole duck, chicken and corn and became like professional pitmaster over night. I am literally using it at least every other week. I just upset I didn't know about this years ago. The key difference to me is other smoking methods requires the wood for the heat. In the East Oak is electrically controlled and wood chips are only required to provide smoke. Therefore the temp stay consistent and you can set it, and forget it. Make sure you purchase a your wireless thermometer. There is one included with the unit but it's wired.

I can't say enough about this brand and the customer service. I will try...I've had the smoker for over a year now and I've used it quite a bit. I've smoked all types of proteins. Such as the most common - chicken, beef, and fish. No issues with the temperature control (although I wish it got hotter than 275f). The heating element didn't take too long to bring temperature to the set point. But you mileage may vary due to various outdoor temps. The unit sealed to perfection. Funny thing is that the first time I used the smoker and when I opened the door, I was blasted with a cloud of smoke that was unreal. Now, it wasn't a safety issue in terms of heat, it was just the volume of smoke that released - which was impressive. There timer appeared, at least to me, functioned correctly. The smoker is easy to move because of the handle and the 2 wheels. I also wanted to not that the slick design make it look like a refrigerator. I was asked about that many times and I told them what it was, they couldn't believe how great it looked. Unfortunately, the unit would not hold temperatures unexpectedly . It reached temps well above 275F and would error out and shut down the heating. So, as a reader, your asking yourself "why was 5 stars given if the smoker failed on this person?!?!" . I'll tell you why. It was East Oak's customer service. I wrote them to find out where I can find the thermostat kit for the smoker. At that time I thought I was past the warranty period and decided that I could repair the smoker myself. Anyway, I was sadly informed by EO that they don't sell the kit. Instead of them leaving me in a lurch that wanted to know the issue I was having and they actually made things right after a few emails and a video. The person that I was dealing with, (yes it was only one person) was a blessing. They were very professional and were very concerned that I had an issue with one of their products. All I can say is that the customer service was one of the best experiences I've had with any manufacture - hence the 5 starts.

This is a fantastic smoker. I had a different brand that I tried on Amazon last year but it was a major hassle and did not smoke well at all. I was constantly having to adjust the temperature and the smoke would just stop. However, this East Oak smoker is excellent. First, the thing actually smokes! It makes our meat taste like the wonderful meats we had in Kansas City - which is famous for their BBQ. The meat comes out tender, moist and extremely flavorful. The glass door is a plus as you can see inside without having to open it. It comes with a thermometer which works fine and the "set it and forget it" feature of the electronic thermometer is perfect. I do routinely check my meats because I tend to be a perfectionist about the smoked quality but the smoker makes the entire process super easy. I love this smoker!!! I never thought it could be this much fun to smoke our own meats. Thank you East Oak!!! The price is very reasonable as well. We did buy the stand for the East Oak smoker as well as we did not have a place to put the smoker otherwise.

I have to give this four stars for one reason: poorly thought out internal sizing. The cooking industry uses full, half, and quarter-sized sheet pans as a standard for sizing. The internal racks of this unit are 15"x12". A half sheet pan is 18"x13" and a quarter-sheet pan is 13"x9". That means you can't fit one half sheet pan on a rack and you can't fit two quarter sheet pans on a rack, only one quarter sheet pan with leftover space. The same thing goes for almost all the disposable aluminum pans you buy as those are typically sized the same way. That means you have to cook directly on wire racks to optimized available space and that means a lot more mess and cleanup. I have a pretty ridiculous cooking setup at home and none of my dozens of pans fit optimally in this smoker. As far as functionality goes this product does a great job. It's simple to assemble, easy to use, and does a great job of smoking with minimal effort and great results. It does scratch easily on the outside though, so beware of that. It's light enough to pick up and carry inside and outside, which I have to do because I live in an isolated mountain area of WNC and can't leave it outside due to bears. Item arrived dented in one corner but still fully functional so it didn't bother me enough to go through the return process since you have to cut the shipping box apart to get it out. There's no taping that back together for return shipping! I did not take the star off for the damage, I took it off for the poor decision in internal sizing. If they want a five start product then it needs to be designed for industry-standard pan sizes internally just like every oven, in my opinion.

I love my Electric smoker. I realize a lot of people think of the electric as a cheat, but I love to cook, and I want to do as much as possible while still being busy with other things. My old Materbuilt coal and gas one rusted out and I needed to upgrade. One of the nice features is the wheels so I can wheel this into the garage. That will help me keep it out of the weather and rusting out like the Masterbuilt. Also, this one is so far far easier to clean. The small wood tray helps not over smoke the meats, so you don't get that blackened look. Just tasty smoked to perfection. So now, the customer service. I did have one issue with the unit. The front panel had a plastic coating and for whatever reason, after a couple uses it pealed up a bit. Before it got to bad, I sent a picture to them. They immedialy sent me a new one which was easy to install. I was very happy about that and then had to admit to them that I lost the probe. I thought I could just buy any proble with a chord, but they didn't fit. They said they would send me a free one, no problem. Easy as can be. Very happy and smoking meats as often as possible.

This is exactly what I always needed and talked myself out of every time. Kicking myself for not getting it earlier. For about the last 20 years I been trying all kinds of smokers and never got an electric temperature controlled model until now. all the purists out there poo poo Electric so I Have tried everything but electric. The problem is I'm not the kind of guy that likes to sit around the pit Smoking or drinking beer in the back yard all morning and afternoon to smoke the perfect pork but or brisket. I'm the type that always gets involved in a chore or tinkering with a repair or home improvement project on the weekend that takes all my attention to the point my smoker would get to hot and dry out my meat or get to cold and add more hours to the cook. I'm no pit master, I'm just a working dude that like BBQ on the weekends. This smoker is easy to set up, easy to use, easy to clean, and best of all everything I've cooked in it has come out perfect every stinking time. Set it and forget it. The hardest thing I have to do is weigh the meat, calculate the cook time, add some more woodchips every so often, and the smoker does the rest. I toiled over picking the right smoke and this is why I chose the East Oak. 1. Many many many reviews on other products stating that the walls were flimsy thin construction that often arrived badly packed and dented. not the case here. the east oak is extremely well constructed of sturdy metal panels. the thermometer is accurate and the controls are easy to use. it has wheels and a removable handle in the back so if you aren't going to have it permanently installed on the patio or deck area it can be dolly'd out of the way. 2. Many reviews for similar products said the thermometer didn't read accurately of that the smokers could not sustain the set temperature. Again not the case here. everything works better than expected. There are two versions East Oak has to offer. one with Glass door and the one I purchased without the window. The glass door version is more expensive and I didn't see much reason to invest the extra money since I was going to set it and forget it anyway. Not having to clean the burnt grease of the glass constantly is a plus and I also figured that the full metal construction would be more thermally efficient, but I could be completely wrong about that part. Everything I have cooked in this smoker has been amazing. the Baby Back ribs I made last weekend were the best ribs I've ever had in my life and I just know if I had tried making them on my pellet grill smoker I would have screwed something up in the cook. This thing is idiot proof

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'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 :)

Arrived on time well packaged. Easy to set up. The only thing I was not aware of was that you can't do salmon at 165 degrees as the wood chips won't start to smoke until 220 degrees. Chips don't last a full hour unless to pack them in tight. Overall it worked well and the salmon was great. Nice addition to the patio.

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.

Fast shipping and easy to set up and use

Funciona muy bien, es muy fácil de usar, tiene buen tamaño y excelentes acabados, algo que debes tener en cuenta es que todos los ahumadores eléctricos no solo este, ahúman más si la temperatura es mayor, si cocinas a temperatura baja no ahúma tanto, por que la resistencia que quema la madera es la que da calor, pero yo uso de manera adicional un cilindro de acero inoxidable que lleno de virutas de madera y ahúma mucho más y queda mejor la comida, es un buen tip si quieres que quede con un sabor más profundo a ahumado

منتج اكثر من رائع جودة المنتج فوق المتوقع جودة تستحق الشراء وشُكر خاص الى البائع وخدمة العملاء على حسن تعاملهم واحترافيتهم وتعاونهم وخدمتهم المتميزة وحرصهم الدائم على سرعة الاستجابة