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EASTOAK.COM
30” DIGITAL ELECTRIC SMOKER PRO
OWNER’S MANUAL
Cooking With the Smoker
1. After cleaning(if first-time use) and preheating the smoker as described above, the
smoker is now ready for use. Remember, as part of the preheating setup, the
wood chips and water should already be inserted into the Smoker Box and
Water Pan.
2. Insert the meat into the preheated smoker carefully, using protective gloves and
ensuring not to overfill the space. Keeping space between the meat and around
the edges of the racks ensures proper air circulation.
3. Set the temperature at which to cook by using the Temp Button and then choose
to either cook by Time function or by Meat Probe temperature. Refer to the
operating instructions in the related sections on page 16 for each function.
4. When the internal temperature of the meat meets or exceeds the recommended
USDA guidelines displayed earlier in this manual, power off the device. Remove
meat from the smoker and enjoy!
Reminder: Never cook for time only. Always
cook food to the USDA minimum required internal temperature.
5. Meat and poultry cooked on a grill tend to brown quickly on the outside but may
not be fully cooked on the inside. NEVER partially grill meat or poultry and finish
cooking later. Color is never a reliable indicator of safety and doneness. Use a
food thermometer to ensure the food has reached a safe minimum internal
temperature. The food thermometer should be placed into the thickest part of
the food and should not touch bone, fat, or gristle. Wash the food thermometer
thoroughly with hot and soapy water before and after each use.
6. To correctly take the temperature of ground beef or poultry burgers, insert the
food thermometer through the side of the patty until the probe reaches the center
to detect cold spots. The thermometer should read 160 °F. Ground poultry burgers
should read 165 °F.
• Meat and poultry cooked on a grill tend to brown quickly on the outside but may
not be fully cooked on the inside. NEVER partially grill meat or poultry and finish
cooking later. Color is never a reliable indicator of safety and doneness. Use a food
thermometer to ensure the food has reached a safe minimum internal temperature.
The food thermometer should be placed into the thickest part of the food and should
not be touching bone, fat, or gristle. Wash the food thermometer thoroughly with hot
and soapy water before and after each use.
•
To correctly take the temperature of ground beef or poultry burgers, insert the
food thermometer through the side of the patty, until the probe reaches the center
to detect cold spots. The thermometer should read 160 °F. Ground poultry burgers
should read 165 °F.
•
Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source. For reasons of personal
preference, consumers may choose to cook food to higher temperatures.
Food Safety
Safe handling, cooking, and storage steps are essential in preventing foodborne
illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In
every stage of food preparation, follow the four guidelines to keep food safe:
• Clean
—Wash hands and surfaces often.
• Separate
—Separate raw meat from other foods.
• Cook
—Cook to the right temperature.
• Chill
—Refrigerate food promptly.
USDA Recommended Internal Cooking Temperatures
Care Instructions
•
Clean rack supports, racks, water bowl, and drip pan with mild dish detergent.
Rinse and dry thoroughly.
•
Clean the interior frame, door glass, meat probe, and exterior of the smoker with a
damp cloth only, Do not use any cleaning agents. Dry thoroughly.
•
It is important to clean the door seal and the corresponding inside seam with a
damp cloth after each use to preserve the life of the seal.
•
Always take care not to scratch any surfaces inside or outside the unit to reduce
the chance of rust or corrosion.
MINIMUM INTERNAL TEMPERATURE & REST TIME
165°F(73.9°C)
165°F(73.9°C)
160°F(71.1°C)
145°F(62.8°C)
165°F(73.9°C)
165°F(73.9°C)
145° F(62.8° C) and allow to rest for at least 3 minutes
145° F(62.8° C) and allow to rest for at least 3 minutes
160°F(71.1°C)
PRODUCT
Beef, Pork, Veal & Lamb Steaks, Chops, Roasts
Fully Cooked Ham (to reheat)
Ground Meats
All Poultry (breasts, whole bird, legs, thighs,
wings,ground poultry, giblets, and stuffing)
Reheat cooked hams packaged in USDA-inspected
plantsto 140°F(60’C) and all others to 165°F(73.9°C)
Ground Poultry
Fish & Shellfish
Leftovers
Casseroles
Ham, fresh or smoked (uncooked)
Eggs
Visit https://www.fsis.usda.gov for more information on Food Safety.
