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EAST OAK

EAST OAK Ridgewood Pro 30" Electric Smoker Built-in Meat Probe & Elevated Stand for Outdoors Up to 6× Longer Smokes, Adjustable Side Chip Loader Smoke with 725 sq in Cooking Area, Night Blue

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Color: Dark Blue – Glass Door


Size: 30"


Features

  • FEWER REFILLS, MORE FLAVOR With 6 longer smokes per load, you get uninterrupted smoking sessions that lock in flavor and bark. No need to constantly open the door or reload chipsjust set it, relax, and let this electric smoker do the heavy lifting
  • ALWAYS COOKED TO PERFECTION The built-in meat probe tracks internal temperature in real time, so you know exactly when your meat is readyno opening the door, no drying it out, no second-guessing. This meat smoker even stops automatically and switches to keep-warm mode when your target time is reached
  • NO MORE KNEELING AND SQUATTING The elevated stand raises your outdoor smoker to a comfortable height, so you dont have to crouch down to check your food or adjust settings. Better ergonomics, better experienceespecially for all-day smokes
  • EASY RELOAD WITH NO HEAT LOSS Add wood chips anytime using the side chip loaderno need to open the main door or disrupt your heat. Enjoy steady smoke and consistent flavor from start to finish
  • BIGGER SPACE, BIGGER BATCHES With 725 square inches of cooking area, you can load up full racks of ribs, multiple whole birds, or multiple cuts at once. Ideal for family gatherings, weekend prep, or serious smoke sessions

Description

EAST OAK Smokers, unlike grills, use indirect heat to cook and flavor foods.Smokers are able to maintain a lower temperature range, allowing for a longer, slower, and gentler cooking process. This low-temperature, slow- cooking method results in tender meat with a strong, smoky flavor and a dreamy, fall-off-the-bone texture.Not equipped with a remote control Recommendation: To smoke food at low temperatures, it is suggested to first set the smoker to 250-275°F (121-135°C), allow it to generate ample smoke, then place the food inside and adjust the temperature accordingly. If the initial temperature is set lower than 250℉, the smoker may not produce constant smoke. Before using the smoker for the first time, it's crucial to clean the device to remove any residues from the manufacturing process, like oil and dust.Follow these steps:1. Clean the interior with a wet sponge and mild detergent, then air-dry.2. Use a cloth with a bit of cooking oil to wipe the interior walls. Avoid applying oil to the smoke box, heating elements, grease tray, or water tray.3. Keep water and smoke boxes empty with the vent open.4. Power up the smoker, set it to 275°F, and run for 2 hours.5. After 2 hours, cool down the smoker.6. After completing the above steps, your smoker is ready for use.Note:During the initial heating, there may be some oil smoke and odors due to residues. This is normal and should largely dissipate after the high-temperature operation for 4 hours. This process can effectively remove impurities and odors.Protective gloves are recommended during use.Manufacturer Contact Information1-833-EAST-OAK (USA) Mon- Fri: 9:00 am - 5:00 pm PST/PDT

Brand: EAST OAK


Model Name: PR30BK


Power Source: Electric


Color: Dark Blue – Glass Door


Outer Material: Powder Coated Steel


Item Weight: 58 Pounds


Product Dimensions: 15.5"D x 17"W x 42"H


Fuel Type: Wood Chips


Manufacturer: EAST OAK


Number of Items: 1


Brand Name: EAST OAK


Model Name: PR30BK


Manufacturer: EAST OAK


UPC: 850063159715


Manufacture Year: 2023


Part Number: PR30BK2


Model Number: PR30BK


Included Components: 1 X Back Handle, 1 X Grease Tray, 1 X Smoker Assembly, 1 X Smoker Box, 1 X Water Bowl


Item Type Name: Smoker


Power Source: Electric


Fuel Type: Wood Chips


Form Factor: Standalone Freestanding Smoker


Item Weight: 58 Pounds


Item Dimensions D x W x H: 15.5"D x 17"W x 42"H


Color: Dark Blue – Glass Door


Outer Material: Powder Coated Steel


Inner Material: Aluminized Steel


Frequently asked questions

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Top Amazon Reviews

    • Incredible product and a more impressive customer service group
Color: Black – Standard Size: 30"
I can't say enough about this brand and the customer service. I will try...I've had the smoker for over a year now and I've used it quite a bit. I've smoked all types of proteins. Such as the most common - chicken, beef, and fish. No issues with the temperature control (although I wish it got hotter than 275f). The heating element didn't take too long to bring temperature to the set point. But you mileage may vary due to various outdoor temps. The unit sealed to perfection. Funny thing is that the first time I used the smoker and when I opened the door, I was blasted with a cloud of smoke that was unreal. Now, it wasn't a safety issue in terms of heat, it was just the volume of smoke that released - which was impressive. There timer appeared, at least to me, functioned correctly. The smoker is easy to move because of the handle and the 2 wheels. I also wanted to not that the slick design make it look like a refrigerator. I was asked about that many times and I told them what it was, they couldn't believe how great it looked. Unfortunately, the unit would not hold temperatures unexpectedly . It reached temps well above 275F and would error out and shut down the heating. So, as a reader, your asking yourself "why was 5 stars given if the smoker failed on this person?!?!" . I'll tell you why. It was East Oak's customer service. I wrote them to find out where I can find the thermostat kit for the smoker. At that time I thought I was past the warranty period and decided that I could repair the smoker myself. Anyway, I was sadly informed by EO that they don't sell the kit. Instead of them leaving me in a lurch that wanted to know the issue I was having and they actually made things right after a few emails and a video. The person that I was dealing with, (yes it was only one person) was a blessing. They were very professional and were very concerned that I had an issue with one of their products. All I can say is that the customer service was one of the best experiences I've had with any manufacture - hence the 5 starts. ... show more
Reviewed in the United States on December 17, 2025 by BD
    • Totally worth it, 5 stars. Smoking made easy. Set it and Forget it.
Color: Night Blue – Glass Door Size: 30"
Love this smoker. I have trying for years some briskets, ribs, chicken, and others, and it was awful. With the East Oak you just cannot go wrong. I have since smoked brisket, ribs, a whole turkey, whole duck, chicken and corn and became like professional pitmaster over night. I am literally using it at least every other week. I just upset I didn't know about this years ago. The key difference to me is other smoking methods requires the wood for the heat. In the East Oak is electrically controlled and wood chips are only required to provide smoke. Therefore the temp stay consistent and you can set it, and forget it. Make sure you purchase a your wireless thermometer. There is one included with the unit but it's wired. ... show more
Reviewed in the United States on March 19, 2026 by Max
    • Excellent Value - Delicious BBQ
Color: Black – Standard Size: 30"
Wow I have been impressed by this thing. I have a much more expensive smoker at my other house and this cabinet smoker puts out equally good flavor while taking up only half the space. Although this smoker uses water and wood chips whereas the more expensive smoker uses only wood pellets, I've found that they both put out a solid smoky flavor, and I think it's actually more cost effective per session using the chips. The only real downside is the startup time. For anybody new to smoking, you don't want to put your meat in the smoker until it's already at temp and producing smoke. The initial smoke from a newly lit wood source is acrid and will put a bad taste on your meat. You want that initial (really white) smoke to clear out first, and you'll get a deep and delicious smoke flavor from then on. Unfortunately this thing takes forever to start producing smoke, like 30 minutes to an hour. This is because the (recommended to be wet) wood chips sit in a stainless steel box and are essentially roasted with an electric induction coil from the underside. I don't think an actual fire ever occurs in this smoker which surprised me at first, the wood chips come out as black charcoal rather than ash. My pellet smoker is ready to go in 5 minutes or less, whereas this thing can take up to an hour. It's just something to consider. I love both smokers though, and for the price I can't complain at all about this one, it's just a different method of achieving smoke. Cleanup is so easy. Way easier than the pellet smoker. After the initial "burn-in" your first one or two cooks might taste weird. It will go away. Pros - Great Smoke Flavor - Easier cleanup than my pellet smoker - You can smoke A LOT of meat in this thing - Has wheels and a handle for easy moving - Cheapest electric smoker I could find at the time Cons - Takes a considerable amount of time for the smoking to start. Tips - BUY WOOD CHIPS. DON'T BUY WOOD CHUNKS. - Hickory and Mesquite give the strongest flavor. - I set the smoker to have an extra hour of cook time to account for how long it will take the smoker to start smoking. - If storing outdoors, buy legs for the smoker or put it up on cinderblocks to prevent water damage, also buy a cover. 2 cinderblocks and a cover was less than $25 for me. - A velcro strip for cable management is good for wrapping the power chord up and hanging it off of the handle when not in use. - I get more consistent and dependable results when I focus on the internal temperature of my meat rather than cook time. Monitor your temps with a good meat thermometer. - Prior to smoking, salt your meat on all sides and let it sit uncovered on a rack overnight if possible. You want airflow while it cures. The salt will cause your meat to sweat, the sweat will mix with the salt and act like a brine, the brine will be reabsorbed into the meat. Extra moisture will evaporate. The crust from this process is glorious. It will look dry on the outside, but it is still moist on the inside. At that point you could even hit it with a binder (mustard or Worcestershire) and put more seasoning on it if you wanted. - The majority of smoke flavor seems to set in within the first 3-4 hours. If I'm cooking brisket or chuck roast I'll smoke for 3-4 hours at 225, then wrap in butcher paper and place in a pyrex dish to finish it in the oven at the same temp. It seems a lot easier to break through "the wall" with the oven, probably because the heat is more consistent. - What is "the wall"? When smoking large slabs of meat you will often hit "the wall" where the meat's internal temp refuses to go past 155-165 degrees Fahrenheit for hours, but you need it to get to 180-210 degrees to soften up. Finishing it in the oven gets you there quicker, and also allows you to retain more of your smoked tallow (liquid gold) to cook with later. - Do not throw cuts of fat away, smoke them in a tray underneath your meat and collect the cooked fat (tallow). Some people use foil baking trays because you can throw it away afterwards. I use a pyrex dish and then pour into a Mason jar (filtering out particulates with a cheesecloth as a filter). You can use this tallow in place of any oil. It has a higher burning point than olive oil and imparts a delicious smoky flavor. It's called liquid gold for a reason. - I see no point to "spritzing". YouTubers will claim that you need a wet exterior for smoke absorption and constantly "spritzing" your meat with apple juice or other "spritzes" will enhance the smokiness. I don't believe it helps at all. If anything, it lets all the smoke out and causes unnecessary drops in temperature. ... show more
Reviewed in the United States on August 23, 2025 by Nate C

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