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

Prior to this unit I owned two from another company, their last one hardly produced smoke. I've smoked fish and steaks on this East Oak and it produces smoke, both were outstanding meals. It was very well packaged and there was no damage. The unit feels very solid and retains heat well. The drip pan system works better than the one from that other company. The seals are better. The controller is simple. Only assembly was adding the optional legs (solid and a nice add-on) and putting in a few shelves. The window is nice, never had one before. Will recommend this unit over other ones. Looking forward to smoking turkey at thanksgiving agin.

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.

Update: This company is top notch. They read the review about the dented door, and they immediately responded and offered to send me a new door. The door arrived in no time, and they gave instructions on how to replace it. I couldn't be happier with the purchase. This smoker is terrific. Whole chicken, Salmon, and 4 ears of corn. Everything came out amazing. Easy set -up, easy use, easy clean up. Can't wait for fall to do a turkey!P.s. Get the stand! Made it easier to move, and everything is easy to reach.Thank you East Oak!!Unboxed and found the Front Door was dented on lower right side of the door. It may affect door seal?Very easy to set up, very easy to use. Wheels made it easy to roll out to the patio.Taking the whole 2 hours to reach 275 degrees.Put charcoal smoker's grill on top of the included rack to see the difference. I usually smoke a big turkey. The new rack is slightly smaller.Have only done the initial seasoning of smoker.

We bought this smoker in April, our old one caught on fire. It's smaller than the other one, but it gets the job done. It's a 30 inch, has 4 racks. The temperature seems to hold well. I really like the wood chip box, we only need to load it one time instead of every 45 minutes or so. I also like the fact that you can set the temperature low enough for cold smoking. It's built very sturdy. Assembly was a breeze, considering all that was needed was putting everything in place.

The problem with such an item is that you can't return it after getting it. all smoked up on the inside. I read the reviews carefully and here are a few things that weren't covered:1. The box seals tightly, so the only way for air to enter is through the grease drain hole in the bottom. The hole is slightly too small for smooth airflow into and out of the box. (Smoke comes out the vent in puffs when air is not entering thru that vent.)2. I did understand that the heating element is not very powerful and the chamber takes a long time to reach temperature. I was willing to try cook-smoking my salmon with this smoker but I would like the results better if the unit could achieve 250F which it can't.3. In my experience with smoking, the best smoke is the blue smoke which contains the volatile compounds from the wood (you can smell it). Grey smoke comes from the wood chips burning rather that releasing the volatiles. Perhaps the bottom of the chip box gets so hot being close to the heating element that the bottom layer of chip burn rather than smoke. If will need to experiment.Build quality is very good and it works well for the way it works. The price was right.