I bought the East Oak PES23001 electric smoker six months ago, and I need to tell you what nobody else is saying about it. My old setup was a pain—wake up at dawn, get the fire going, spend hours adjusting vents. The results were amazing, sure, but who has time for that every weekend?
So I started looking at electric smokers. Most of them looked cheap. Like, “fall apart after three uses” cheap. Then East Oak PES23001 offered to send me their Ridgewood Pro model to test. I said yes, mainly because I was curious if a $300 smoker could actually work.
Spoiler: It does. But it’s not perfect.
What You’re Actually Getting
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The East Oak PES23001 is basically a vertical metal cabinet that smokes food. It’s 18.97 inches wide, 17.56 inches deep, and 32.44 inches tall. Think mini-fridge size, but for making brisket instead of storing beer.
Inside, you get 725 square inches of cooking space across four racks. That’s enough room for several racks of ribs (if you cut them), a pork shoulder, or a whole turkey.
The thing weighs about 52 pounds. Light enough that I can move it around my patio by myself. Two wheels on the back and a handle make it easy to relocate when I need the space.
The best feature? The glass window in the door. I can actually see what’s happening inside without opening the door and losing all my heat. Every other cheap smoker I looked at had a solid door. This seems like a small thing until you’re using it.
The side chip loader is the other smart design choice. I can slide the wood chip box in and out from the side without touching the main door. This means I can add more hickory or apple wood without dropping the temperature inside.
Setting East Oak PES23001 Up (Pretty Easy, Actually)
The assembly took me about twenty minutes. The main body comes already put together. I just had to attach the handle on the back with two screws and slide in the racks, drip pans, and chip box.
The instructions could be clearer, but honestly, it’s not that complicated. If you’ve ever assembled IKEA furniture, you can handle this.
Before I could smoke anything, I had to season the smoker. This burns off all the factory oils and residue. I cleaned the inside, rubbed some cooking oil on the walls, then ran it empty at 275°F for two hours.
It smelled weird during that first burn. Kind of like burning industrial cleaner. But that’s normal—you’re basically baking off all the manufacturing gunk.
After it cooled down, I was ready to smoke.
How It Actually Performs
Here’s where I’ll be completely honest: the smoke flavor is lighter than what you get from a traditional smoker.
The 800-watt heating element keeps the temperature steady. I set it anywhere from 100°F to 275°F using the digital controls. It takes about twenty minutes to preheat to 250°F.
Once it hits temperature, it stays there. I’m talking within one or two degrees. My old charcoal smoker would swing 20-30 degrees, and I’d constantly adjust vents. This just… works.
A full chip box burns for about four hours at 250°F. That’s long enough for ribs, chicken, or a pork shoulder without reloading. Only longer cooks like brisket need a chip refill halfway through.
But—and this is important—the smoke flavor is subtle. I’m not getting that deep, dark bark you see on competition BBQ. My ribs taste more like oven-baked with a hint of smoke.
Is that bad? Depends on what you want. I wanted convenience with decent flavor. That’s exactly what I got.
The meat probe works well most of the time. It’s wired directly to the control panel and shows the internal temperature of whatever I’m cooking. When my pork shoulder hits 203°F, the smoker beeps and switches to keep-warm mode automatically.
I did have issues with false readings a few times. Turns out I had the probe too close to a bone. Once I learned to stick it in the thickest part of the meat, away from bones, it’s been accurate.
What I’ve Cooked So Far
I’ve smoked pork shoulders, spare ribs, whole chickens, turkey breasts, salmon, and even made smoked queso dip. Everything turned out good. Not amazing, not restaurant-quality, but definitely good enough that my family asks me to smoke dinner regularly.
The ribs are the tricky part. Full racks don’t fit because the smoker is narrow. I have to cut them into three or four bone sections. It’s annoying, but not a dealbreaker for me.
Pork shoulder fits perfectly. So do whole chickens and turkey breasts. Salmon fillets work great. I even cold-smoked some cheese at 100°F, which came out awesome.
The 275°F temperature limit means I can’t sear anything or get chicken skin crispy. This is strictly for low-and-slow cooking. If I want high heat, I use my regular grill.
For weekend smoking, these limitations don’t bother me. I’m making pulled pork and ribs, not trying to win competitions.
Build Quality: Better Than Expected
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I was worried a $300 smoker would feel flimsy. It doesn’t.
The cold-rolled steel body is solid. The door latch is strong and seals tight—I don’t see any smoke leaking around the edges. The glass window is thick and doesn’t rattle.
The racks and pans are decent quality. I can throw them in the dishwasher after smoking, which is nice. They’re not as thick as premium equipment, but they’re not going to warp after a few uses either.
East Oak includes a three-year warranty. That’s longer than most budget equipment, which usually comes with one year or nothing.
I bought the official cover for $20 to protect it from rain. It’s heavy-duty PVC material with vents so moisture doesn’t get trapped. Worth the extra money.
Is this built like a $2,000 pellet grill? No. Does it feel like it’ll fall apart next season? Also no. For the price, I’m impressed.
Read more: Grilla Grills Mammoth Vertical Smoker Gas-Electric Review 2025
How It Compares to Other Smokers I’ve Tried
I’ve used a few different smokers over the years. Here’s how the East Oak PES23001 stacks up.
Char-Broil Analog Electric Smoker
| Feature | East Oak 30" Digital Smoker | Char-Broil Analog Smoker |
|---|---|---|
| Best For | Tech-lovers & Beginners who want ease | Budget buyers & Simplicity |
| Approx. Price | $230 - $280 | $150 - $190 |
| Control Type | Digital Panel (Precise Temp) | Analog Dial (High/Med/Low) |
| Heating Power | 800 Watts (~2,728 BTUs) | 1,000 - 1,200 Watts (~3,412+ BTUs)* |
| Chip Loading | Side Loader (No heat loss) | Internal Box (Must open door) |
| Meat Probe | Yes (Integrated) | No (Must buy separate) |
| Viewing Window | Yes (Glass Door) | No (Solid Metal Door) |
| Dimensions | 19.0" W x 17.6" D x 32.5" H | 20.7" W x 15.0" D x 33.5" H |
| Weight | ~50 lbs | ~50 - 56 lbs |
| Cooking Area | ~725 sq. in. (4 racks) | ~544 sq. in. (3 racks) |
Bradley BS611 Original Smoker
| Feature | East Oak 30" Digital Electric | Bradley Original (BS611) |
|---|---|---|
| Price | ~$200 – $240 | ~$450 – $550 (often higher in bundles) |
| Fuel Source | Standard Wood Chips (Cheap/Universal) | Proprietary Bisquettes (Required) |
| Heating Power | 800 Watts | 500 Watts (Oven) + 125 Watts (Smoke) |
| Max Temp | 275°F (135°C) | ~250°F (120°C) |
| Cooking Area | 725 sq. in. (4 racks) | 572 sq. in. (4 racks) |
| Dimensions | 19" W x 17.5" D x 32.5" H | 17" W x 14" D x 31" H (24" W w/ generator) |
| Weight | ~50 lbs | ~55 lbs |
| Insulation | Double-wall (Good) | Stainless Steel Interior (Better) |
| Automation | Digital Temp / Timer | Auto-Feed Wood System |
Char-Broil Patio Bistro Infrared Grill
| Feature | East Oak 30" Digital Electric Smoker | Char-Broil Patio Bistro Electric Grill |
|---|---|---|
| Primary Function | Low & Slow Smoking (BBQ) | High Heat Grilling (Searing) |
| Best For | Ribs, Brisket, Pork Butt, Jerky | Burgers, Steaks, Chops, Vegetables |
| Temperature Range | 100°F – 275°F (38°C – 135°C) | ~200°F – 550°F+ (Dial Control) |
| Cooking Area | 725 sq. in. (4 Vertical Racks) | 240 sq. in. (1 Round Grate) |
| Power / Heating | 800 Watts (Single Element) | 1750 Watts (TRU-Infrared Element) |
| Smoke Source | Wood Chip Box (Smolders chips) | None (Can throw chips on grate, but inefficient) |
| Dimensions (HxWxD) | 32.5" x 19" x 17.6" | 38.2" x 24.4" x 25.2" |
| Weight | ~52 - 60 lbs | ~40 - 50 lbs |
| Approx. Price | ~$230 - $280 | ~$200 - $250 |
| Typical Cook Time | 4 to 12+ Hours | 10 to 30 Minutes |
Maintenance and Replacement Parts
Cleaning is easy. The drip pans catch most of the grease. I pull them out and run them through the dishwasher. The interior wipes down with a damp cloth. Wood ash vacuums out with my shop vac.
I clean it after every use, which takes about ten minutes.
East Oak PES23001 sells replacement parts on their website and Amazon. Racks, pans, chip boxes, heating elements—all available individually. The heating element will probably be the first thing to fail after a few years. Replacements cost around $30-50.
I bought a backup meat probe for $15. Good insurance in case the original stops working.
The door seal looks fine after six months. The glass is still clear. No rust or corrosion anywhere.
Who Should Buy East Oak PES23001 ?
This is perfect for people like me—casual cooks who want smoked food without making it a full-time hobby.
Buy it if you:
- Want to try smoking without spending a fortune
- Live in an apartment or small space
- Don’t have time to manage a charcoal fire all day
- Want to watch TV while your dinner smokes itself
- Like the idea of cold-smoking bacon or cheese
- Have about $300 to spend
Skip it if you:
- Already have a great smoker and want an upgrade
- Care deeply about authentic competition BBQ flavor
- Need to cook huge cuts of meat regularly
- Want versatility to grill at high temps too
- Have the budget for premium equipment
I’m not entering BBQ competitions. I just want to smoke ribs on Saturday without sacrificing my entire day. This smoker is perfect for that.
Pros and Cons
| pros | cons |
|---|---|
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FAQs
- Do I need to season (cure) the East Oak PES23001 smoker before cooking?
Yes. Before your first cook, you must run a “pre-seasoning” cycle to burn off manufacturing oils.
How to do it: Run the smoker empty at 275°F for 3 hours. During the last 45 minutes, add a small amount of wood chips to coat the interior walls with smoke.
- What is the maximum temperature this model can reach?
The East Oak PES23001 tops out at 275°F (135°C). It is not designed for high-heat roasting or searing (you cannot crisp chicken skin effectively at this temp).
- Does the PES23001 come with a meat probe?
Yes, this model typically includes a built-in meat temperature probe. You plug it into the control panel and insert the other end into the thickest part of your meat. You can then press the “Probe” button on the display to check the internal temperature without opening the door.
- Can I use wood pellets instead of wood chips?
No. The side loading tray and heating element are designed specifically for wood chips. Pellets are compressed and burn much hotter and faster than chips. Using them in the chip tray can cause a rapid temperature spike or even a small fire inside the unit.
- How often should I add wood chips using the side loader?
Add a new batch of chips roughly every 45 to 60 minutes.
Tip: Stop adding wood chips once your meat reaches an internal temperature of 140°F. After this point, the meat fibers contract and stop absorbing significant smoke flavor.
- Why is East Oak PES23001 smoke leaking out of the door seal?
Minor leakage is normal for electric smokers in this price range. However, if it is excessive, it usually means the door latch needs adjustment.
Fix: You can adjust the latch on the side of the unit to pull the door tighter against the seal. If that fails, many owners add a strip of high-heat BBQ gasket tape (like LavaLock) around the door frame.
- Can I fit a full packer brisket or full rack of ribs?
Not usually without modification. The 30-inch width is tight.
- Ribs: You will likely need to cut full racks in half or use a “rib rack” to stand them vertically.
- Brisket: A full packer (12+ lbs) is often too long. You can separate the point from the flat, or prop the brisket up over a stainless steel bowl in the middle to make it fit until it shrinks during cooking.
- What should I put in the water pan?
Fill the water pan with hot water (not cold, so you don’t drop the temp) to keep the cooking environment moist. If you want to smoke jerky or prefer a “barkier” crust on pork, you can leave the water pan empty or fill it with sand (covered in foil) to act as a heat sink without adding humidity.
- How do I clean the glass window?
The window will turn brown/black with grease after just one cook.
The Pro Trick: Dip a damp paper towel into the leftover white ash from your wood chip tray. Scrub the glass with the ash paste—the lye in the ash cuts through grease better than most chemical cleaners. Wipe clean with a wet cloth.
- Can I leave the smoker outside in the rain?
No. While it is built for outdoor use, the digital control panel (on top) is water-resistant, not waterproof. Heavy rain can seep into the electronics and short out the board. Always use a waterproof cover or store it under a roof/in a garage when not in use.
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