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EASTOAK.COM
30” DIGITAL ELECTRIC SMOKER
OWNER’S MANUAL
Cleaning the Smoker (First-Time Use)
1. Using a damp sponge and some mild detergent, wipe down the interior surfaces
of your smoker, including all trays and racks. Be careful not to scratch any
surfaces. Wash off the soapy residue with water. Open the smoker and let the unit
air dry.
2. Using cooking oil spray or a small amount of cooking oil on a cloth, wipe down the
inside of your smoker with a light coating of oil. Do not coat the smoker box,
heating element, grease tray, or water tray with oil.
3. Make sure the water pan is in place with NO water, and the smoker box is in place
with NO wood chips. Open up the vent all the way and keep it open throughout
the cleaning process.
4. Plug in the appliance, and the display will immediately have power and make a
beep sound.
5. Press the Power Button once. The control unit is now ready.
6. Press the Temp Button and set temperature to 275°F(135°C), which is the
maximum setting.
7. Press the Time Button and set the time to two hours
8. Once two hours have elapsed, power off the smoker and allow the smoker to cool.
9. After the cleaning process and the smoker has cooled down, the smoker is ready
for use.
The smoker is HOT to touch during use. You need to wear protective gloves
before use.
Prior to the smoker’s first use, and after completion of the Assembly Instructions, the
smoker must be seasoned to remove any residue: (such as oil and dust) which may have
been left over from the manufacturing process. Please follow the instructions below:
Preheating the Smoker
1. Press the Temp Button.
2. Press and hold the UP button to raise the temperature to max temp, then release
the button.
3. After the smoker has reached the max temperature it is ready for use.
Always preheat the smoker for 30-45 minutes (to max temp) before cooking.
Wood chips and water should be added before preheating.
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.
