EAST OAK 30-inch Electric Smoker, Outdoor Smoker with Convenient Side Wood Chip Loader, 725 Sq Inches of Cooking, Digital Control and 4 Removable Racks for Outdoor Kitchen, BBQ, Backyard, Black

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 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.

This worked like a champ. My boy showed us how to use it. We smoked 9 lb pork roast. Cooked in 8 hours. I forgot to put some oj on it afterwards during its resting time. But overall Moist and Delicious. We used cherry chips-1 pan. Added more chips for the veggies. We smoked some corn on the cob and whole jalapeños!Only downside is this- make sure your piece of meat does not hang over the rack. It missed the drip pan and went to the bottom. Our fault.A bit of time cleaning it but never had a smoker before. I would give it actually 4.7 for cleaning. LolWell made. If it is outside everyday put it up on bricks further off the ground especially for rain. And buy their cover.Easy to put together, smoke level consistent. We have the one with windows.

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.