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EASTOAK.COM
30” DIGITAL ELECTRIC SMOKER
OWNER’S MANUAL
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.
•
Do not clean any of the smoker surfaces while hot.
• The Smoker Box should be cleaned frequently to remove ash. Residue. and dust
Helpful Tips .
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.
• 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.
USDA Recommended Internal Cooking Temperatures
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.
Helpful Tips
•
Do not cover racks with aluminum foil, as doing so would not allow heat to circulate
properly.
•
Dry or pre-soaked chips are both okay to use in the smoker. Dry chips are
recommended as they will burn faster and produce more intense smoke. Chips
pre-soaked in water (for approximately 30 minutes) will burn slower and have less
intense smoke.
