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EAST OAK

EAST OAK 30" Electric Smoker, Outdoor Smoker with Glass Door and Meat Thermometer, 725 Sq Inches of Cooking with Remote, 4 Detachable Racks Smoker Grill for Party, Home BBQ, Night Blue

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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Feb 8
Order within 23 hours and 5 minutes
Available payment plans shown during checkout

Style: 30“ Smoker w/ window, Night Blue


Features

  • Better Smoker Flavor: The smoker features a side wood chip loader for continuous smoking for 2-3 hours without opening the door and adding chips, preserving the internal heat, and locking in the smoked flavors
  • Tender and Juicy Taste: The 800W power heating tube in the electric smoker creates consistent smoke from wood chips, guaranteeing tender, juicy meats through low and slow cooking. Follow EAST OAK's website for more delectable recipes
  • 725 Sq Inch Large Cooking Space: The 30-inch digital electric smoker measures 18.97"x 17.56" x 32.44" and comes with 4 removable chrome-plated smoking racks. It's recommended to place meats on the lower racks and vegetables on the upper racks
  • Precise Observation of Food: The visual glass door allows you to directly observe the food in the smoker, and the internal light also aids in illumination. The meat probe detects food temperature and keeps track of smoking progress and heat in real-time
  • Convenient Intelligent Control: The included sturdy stand raises grilling height for a more comfortable, stable cooking setup, enhancing overall user experience
  • 3-Year Customer Support: For any inquiries, please refer to the manual for customer service. We provide a 3-year warranty against manufacturing defects along with lifetime customer support

Description

EAST OAK Smokers, unlike grills, use indirect heat to cook and flavor foods. Smokers are able to maintain a lower temperature range, allowing for a longer, slower, and gentler cooking process. This low- temperature, slow-cooking method results in tender meat with a strong, smoky flavor and a dreamy, fall-off-the-bone texture.Specifications:Color: Night BlueCapacity: 725 sq inchesDimensions: 17.56"L x 18.97"W x 32.44"HTemp Range: 100°F- 275° F / 38°C～135°CMax Timing: 12 hoursBefore using the smoker for the first time, it's crucial to clean the device to remove any residues from the manufacturing process, like oil and dust.Follow these steps:1. Clean the interior with a wet sponge and mild detergent, then air-dry.2. Use a cloth with a bit of cooking oil to wipe the interior walls. Avoid applying oil to the smoke box, heating elements, grease tray, or water tray.3. Keep water and smoke boxes empty with the vent open.4. Power up the smoker, set it to 275°F, and run for 2 hours.5. After 2 hours, cool down the smoker.6. After completing the above steps, your smoker is ready for use.Note:During the initial heating, there may be some oil smoke and odors due to residues. This is normal and should largely dissipate after the high-temperature operation for 2 hours. This process can effectively remove impurities and odors.Protective gloves are recommended during use. Manufacturer Contact Information 1-833-EAST-OAK (USA) Mon-Fri: 9:00 am - 5:00 pm PST/PDT

Brand: EAST OAK


Model Name: PES23001


Power Source: Electric


Color: Night Blue


Outer Material: Powder Coated Steel


Item Weight: 62 Pounds


Product Dimensions: 17.56"D x 18.97"W x 32.44"H


Inner Material: Aluminized Steel


Fuel Type: Wood Chips


Manufacturer: EAST OAK


Brand: EAST OAK


Model Name: PES23001


Power Source: Electric


Color: Night Blue


Outer Material: Powder Coated Steel


Item Weight: 62 Pounds


Product Dimensions: 17.56"D x 18.97"W x 32.44"H


Inner Material: Aluminized Steel


Fuel Type: Wood Chips


Manufacturer: EAST OAK


UPC: 850045162399


Global Trade Identification Number: 99


Form Factor: Tall rectangular smoker with glass door, side wood chip loader, and four removable racks


Item Weight: 62 pounds


Country of Origin: China


Item model number: PES23001


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Feb 8

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Good smoker!
Style: 30" Smoker, Black
I chose an electric smoker because I live in a high-rise apartment tower. Fire code prohibits grills and smokers with a live flame on our balconies. The community shared gas grills do not get sufficiently hot for a good grilling and are ineffective at smoking. This East Oak 30" inch electric smoker unit comfortably fits on my balcony. I assembled it in 15 minutes with the help of easy instructions. Be sure to remove the Styrofoam packing hiding up in the top of the smoker before heating the smoker for the first time to season it! After seasoning I was ready for a trial run on my new smoker. If you strictly follow the simple instructions, this unit performs extremely well. The double insulated chamber holds temperature rock steady if you don’t open the door multiple times during the cook. I use Thermomaven brand wireless meat thermometers to track internal meat temp during the cook, so I don’t need to open the smoker door to check on the meat until the cook is finished. Setting smoker temp on the East Oak's digital panel for 210 degrees for 3 hours was as simple as pushing three buttons. While the smoker preheated, I seasoned my 1.5 lb 2 inch thick prime ribeye steaks with a rub of fresh cracked peppercorns, kosher salt, a touch of cumin, garlic powder, paprika, and brown turbinado sugar. I set these aside to check the temp on the smoker. When it hit 210, the smoker was emitting a savory plume of smoke. I put in the steaks and closed the smoker door, sealing it tight with the built in clamp. I did not open the door again until I hit my target internal meat temperature of 115 degrees in about an hour. This Infused my steaks with a rich smokey hickory flavor. After removing from the smoker, I finished the steaks with a deep sear in a pre heated cast iron skillet over medium heat, flipping the steaks every three minutes until internal temp hit 125 degrees. I took them out of the skillet and let them rest 10 minutes before slicing. Result? Perfectly juicy tender hickory smoked medium rare ribeyes! On my next cook, I smoked thick Duroc bone-in porkchops using applewood chips. After these simple cooks , I felt ready to smoke a brisket. I got outstanding results on my first attempt. Smoked it for 12 hours at 250. Again the smoker temp held steady. I added more wood chips after 6 hours. One of the best things about this smoker is you don’t have to open the door to add wood chips. Chips are loaded into a cartridge case that slips into a slot on the side of the unit. The East Oak produced a Flavorful, tender, juicy competition level brisket, almost as good as the ones I used to produce on my $1,000 Big Green Egg with expensive real wood charcoal. I highly recommend the East Oak smoker, and I'm pleased that I did not buy one of the more expensive fully featured electric wood chip smokers or pellet smokers that appear to be so so problematic according to the reviews on Amazon. ... show more
Reviewed in the United States on January 13, 2025 by John L
    • Great smoker!!
Style: 30" Smoker, Black
Review Image by KARLY KARLY
Very happy with my East Oak smoker! Easy to use - great cooking results- great price - well insulated- works well in cold weather- using a wireless meat probe is a must- always cook to recommended internal temperature of food item which will differ from cooking temp inside the smoker! Tons of info on the web about smoking food! Read up! ... show more
Reviewed in the United States on December 5, 2024 by KARLY KARLY
    • Very detailed review for high quality smokes
Style: 30" Smoker, Black
Review Image by Workin mom Workin mom
Review Image by Workin mom Workin mom
Review Image by Workin mom Workin mom
Review Image by Workin mom Workin mom
Review Image by Workin mom Workin mom
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. ... show more
Reviewed in the United States on August 7, 2024 by Workin mom Workin mom

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