30" Electric Smoker for Outdoors | Up to 6× Longer Smokes on a Single Load | Side Chip Loader for Uninterrupted Smoking | Bigger Batches with 725 sq in Cooking Area

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 timeCons- 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.

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!

Note: in my photos the thermometer reading on top was top rack, bottom reading was lower rack. Vent was wide open for tests until I went to 275 at which time I closed it. At that higher temp I will want to keep in the humidity so I tested in a real world situation.If your cooking summer sausage or other meats where temp is critical, you MUST adjust temp very slowly. When raising temp from 100 to 150 all at once, the bottom rack hit 216. The temp swung above the desired 150 at the top rack and hit 176 before settling down. The bottom rack took a very long time to cool down to a reasonable level. This could ruin your cook if using the wrong meat. Open the door for 5 seconds and things will even out a bit faster if need be.You MUST adjust by 10 to 20 degrees every 10 minutes for best results if worried about going to high. If you don't, you will over cook summer sausage, roasts, etc and will end up with fat at the bottom of your casings.My recommendation is to start by setting the temp 20 degrees below your desired temp and watch your probe. My experience was a standard deviation of 15 to 20 degrees above set temp with an ambient temp of 75 outside during my test. Winter may result in different results so test your specific unit with a good two probe thermometer.Very important to have a two probe meat thermometer so you can monitor the interior meat with one and cabinet temp at the same level as the meat. Without this, you are flying in the dark.The top and bottom racks evened out over time (usually 15 minutes) and at higher temp were more accurate.Bottom line- good unit if you take the time and adjust temp very slowly. Key again is to use a second thermometer to verify your actual temp.For jerky and summer sausage folks- this thing won't produce smoke until you hit around 230. I'm going to use a small cold smoke pellet tray to add the smoke I need at lower temps.Please keep in mind that every unit will operate slightly different so take the time to test yours and you will have a great little set up for smoking meats. With a little homework, this will be much more accurate than gas or wood pellets. My opinion so far is a thumbs up and I will update this review should I run into problems or issues that my fellow smokers need to know about.Pros- reliable if you calibrate accordingly. Insulated cabinet great for Wyoming winters. Good even smoke. Great size for 10 lb batches of summer sausage.Cons- uneven heat at times if you adjust too quickly. Could be an issue for jerky if you use all the racks. Smoke only cranks up after 230 but a cold smoke pellet tray will work. Usually 10 to 15 degrees difference from top to bottom.

This smoker is built well and holds temperature nicely. I bought the extra base to raise it up and that makes it much easier to use. I am giving it four stars because it will not start smoking the wood chips until it reaches about 250 degrees. I smoke fish at around 150, so that was disappointing. The manufacturer does mention this, but it is in very small print and not easy to find when you are buying it.Because of that limitation, I had to buy a pellet smoke tube so I could smoke fish at the lower temperature I prefer. With that said, I probably could have just used my pellet grill and a smoke tube and gotten the same result. Other than that, the smoker works fine. It appears to be insulated well and it cooks evenly. Cleaning takes some effort because once the smoke sticks to the inside, it does not wipe off easily. Overall, I still like the unit, but the chip ignition temperature is something buyers should know.

I’ve always loved barbecue, but I never thought I could get that rich, smoky flavor without a huge outdoor setup — until I bought this electric smoker grill. It has completely changed the way I cook and enjoy food at home.Right out of the box, this unit was easy to assemble and set up. The design is sleek and compact enough for my patio, but still offers plenty of cooking space. I’ve smoked everything from ribs and brisket to salmon and even vegetables, and the results are consistently fantastic.The temperature control is precise and user-friendly, which takes all the guesswork out of smoking. Whether I’m doing a low-and-slow cook or a faster grill, I can trust the temperature to stay steady. It preheats quickly, and the built-in thermostat keeps things consistent from start to finish.One of the best things about this smoker is the wood chip tray. It’s easy to load, and just a small handful of chips creates that deep, authentic smoke flavor. The meat comes out juicy, tender, and full of that classic BBQ aroma — it honestly tastes like something from a professional smokehouse.Clean-up is surprisingly easy too. The drip tray catches everything, and the interior parts come out for quick washing. I also like that it’s electric, so there’s no messing with charcoal or propane. Just plug it in and you’re good to go.This electric smoker grill is perfect for beginners and seasoned pitmasters alike. It’s safe, efficient, and delivers mouthwatering results every time. I’ve already hosted a few backyard dinners and everyone was blown away by the flavor and texture of the meat.If you’re on the fence about getting one — don’t wait. This has been one of the best purchases for my kitchen and outdoor cooking life. Great value, great performance, and a must-have for any BBQ lover.Five stars all the way!

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 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

East OakThe 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, 2024I 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.