This document is the Owner's Manual for the 30" Digital Electric Smoker, Model PES23002, manufactured by EAST OAK.
Function Description:
The 30" Digital Electric Smoker is designed for outdoor household use to smoke food. It features a digital control panel for setting cooking temperature and time, and a side wood chip loading box for sustained smoke generation. The smoker is not intended for commercial use or as a heater. It is specifically designed for use with wood chips, not wood chunks, pellets, or charcoal.
Important Technical Specifications:
- Model: PES23002
- Heating Tube Power: 800W
- Temperature Setting Range: 100°F to 275°F (38°C to 135°C)
- Internal Capacity: Accommodates 2 turkeys, 4 pork forelegs, 4 ribs, or 6 chickens.
- Wood Chip Loading Box: Sustains smoke for 4-6 hours without frequent refilling.
- Grill Nets: 4 layers of chrome-plated grill nets, with a total barbecue area of 725 square inches.
- Electrical Requirements: Must be used with a GFI (Ground Fault Interrupter) protected circuit and a properly grounded outdoor outlet. If an extension cord is necessary, it must be an outdoor type with a 3-prong grounding plug, rated for 15 amperes or more, approved by UL, marked with a W-A, and stating "Suitable for Use with Outdoor Appliance." Shortest possible extension cord length is recommended; do not connect two or more extension cords.
- Clearance: Keep the unit at least 36" (92cm) away from walls or railings.
- Flammable Liquids: Do not use or store gasoline, kerosene, or other flammable liquids within 20' (6m) of the smoker when in use.
Usage Features:
- Digital Control Panel: Displays temperature setting, actual chamber temperature, cooking timing, countdown remaining time, and fault codes.
- Power Button: Turns the smoker on and off.
- Temp Button: Adjusts cooking temperature.
- Time Button: Adjusts cooking time.
- Up/Down Buttons: Adjust time/temperature values.
- Keep Warm Indicator Light (Green LED): Indicates when the control program has entered the "heat preservation and temperature control" state (automatically reduces temperature to 120°F/49°C after timer ends).
- Working Indicator Light (Red LED): Indicates when the control program is in the "heating work" state.
- Temperature Unit Conversion: Allows switching between Fahrenheit (°F) and Celsius (°C) by pressing and holding the "+" and "-" buttons simultaneously for more than 3 seconds in the initial power-on state.
- Automatic Shutdown Timer: The 12-hour automatic shutdown timer starts counting down upon power-on; if no operation occurs within 12 hours, the unit will automatically shut down.
- Preheating: Always preheat the smoker for 30-45 minutes (to max temp) before cooking, adding wood chips and water before preheating.
- Door Latch Adjustment: The door latch can be adjusted to further tighten the door seal and minimize smoke loss.
- Food Safety Guidelines: Emphasizes cleaning, separating raw and cooked foods, cooking to the right temperature (USDA recommended internal temperatures provided), and chilling food promptly. Always use a food thermometer to ensure food reaches safe minimum internal temperatures.
- Meat Smoking Flavor Profiles & Pairings: Provides a guide for different wood types (Hickory, Mesquite, Oak, Maple, Apple, Cherry) with their strength and recommended meat pairings.
- Condensation: Normal for condensation to form on the glass door, especially with outdoor temperature, excess water in the pan, or lower cook temperatures. Liquid seeping from the bottom is condensation, not oil/grease.
Maintenance Features:
- First-Time Use Seasoning: Before first use, wipe interior surfaces with a damp sponge and mild detergent, rinse, air dry, and then apply a light coating of cooking oil (avoiding smoker box, heating element, grease tray, water tray). Operate at max temperature (275°F/135°C) for two hours with an empty water pan and smoker box (with no wood chips), and the vent open.
- Regular Cleaning:
- 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 with a damp cloth only; do not use cleaning agents.
- Clean the door seal and corresponding inside seam with a damp cloth after each use to preserve the seal's life.
- Clean the Smoker Box frequently to remove ash, residue, and dust.
- Do not use sharp or pointed tools, abrasive oven cleaners, steel wool, or metal brushes to clean porcelain grates or smoker bodies.
- Do not clean any smoker surfaces while hot.
- Do not use water or other liquid sprays to clean the product without first unplugging the electric controller and removing the heating element.
- Ash Disposal: Empty wood ashes after each use by placing them in aluminum foil, soaking them with water, and discarding them in a non-combustible container.
- Part Replacement: Only replace damaged parts with parts provided directly by the manufacturer; do not attempt to repair damaged parts.
- Rust/Corrosion Prevention: Take care not to scratch surfaces inside or outside the unit.
- Storage: Keep the smoker and electric controller dry and out of the rain at all times.
Safety Warnings:
- Carbon Monoxide Hazard: Burning wood produces carbon monoxide, which can cause death. Use only outdoors in well-ventilated areas; DO NOT burn wood chips inside homes, tents, garages, or any enclosed areas.
- Sharp Edges: Some parts may have sharp edges; wear protective gloves during assembly.
- Hot Surfaces: Surfaces may be hot during use; avoid direct contact. Use long barbecue utensils and protective gloves when adding/removing food.
- Unattended Operation: Never leave the smoker unattended when it is on.
- Cookware: Do not use glass, plastic, or ceramic cookware inside the smoker.
- Electrical Safety:
- Do not plug in until fully assembled.
- Do not use during an electrical storm.
- Keep connections dry and off the ground.
- Do not immerse cord, plugs, controller, or heating element in water or any other liquid.
- Do not let the cord hang over edges or touch hot surfaces.
- Never remove the grounding plug or use with a two-prong adapter.
- Do not operate with a damaged cord or plug.
- Do not plug into an indoor circuit if GFI protection is not present.
- Placement:
- Use on a level, non-combustible stable surface (dirt, concrete, brick, or rock).
- MUST be on the ground; do not place on tables or counters.
- Avoid moving across uneven surfaces.
- Do not place on or near a hot gas/electric burner or in a heated oven.
- Do not use within 10 feet of a pool, pond, or other body of water.
- Do not operate under overhead construction (roof coverings, carports, awnings, overhangs).
- Children and Pets: Keep children and pets away from smokers.
- Accessory Attachments: Do not use accessory attachments not recommended by the manufacturer.
- Fire Extinguisher: Keep a fire extinguisher accessible during operation.
- Grease Fires: Clean smoker, cooking grates, drip pan, grease tray, and water pan to prevent grease buildup. If a grease fire occurs, turn the smoker OFF, unplug, keep the door open, and let the fire burn out. DO NOT apply water to fire.
- Rolling Smoker: Only roll on a smooth surface; never roll up/down stairs or on uneven surfaces.
- FCC Compliance: The device complies with Part 15 of the FCC and RSS Rules, subject to two conditions: (1) it may not cause harmful interference, and (2) it must accept any interference received. Changes or modifications not expressly approved by the manufacturer could void the user's authority to operate the equipment.
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