How to Use Your East Oak Pitmate™ for the First Time
A simple guide to getting your smoker ready for its first cook
If you're using the East Oak Pitmate™ Tabletop 20-In Electric Smoker for the first time, there are a few things you should do before adding food.
The process is pretty simple: set it up, season it, preheat it, and start smoking.
Here's how to get started.
1. Set Up Your Smoker
Before plugging in your smoker, take out the included components and make sure everything is ready for installation.
Included Components
Your Pitmate comes with:
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Water Pan
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Wood Chip Box
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3 Cooking Racks
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Drip Pan
Before You Start
Make sure the smoker is turned OFF and unplugged. Open the Air Vent fully (3 vents).
Give the smoker, control panel, heating element, and power cord a quick check. If you notice any damage, do not use the smoker. Contact our support team for assistance.
Then install the included Water Pan, Drip Pan, Wood Chip Box, and Cooking Racks in their designated positions.
2. Season the Smoker
Do it once. Start every cook right.
Seasoning your smoker before the first cook helps remove manufacturing residue and gets the interior ready for cooking.
First, clean the inside
You'll need:
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A damp sponge
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Mild detergent or a 1:1 vinegar-and-water solution
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Clean water
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Microfiber cloth
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Cooking oil
Wipe down the interior, racks, and trays with the sponge and mild detergent. Then wipe everything again with clean water.
Leave the door open and let the inside dry completely.
Then run the smoker
Put the empty Cooking Racks, Water Pan, and Wood Chip Box back in place.
Set the smoker to:
275°F (135°C) for 3 hours
You may notice a mild smell or a little smoke during this process. That's normal. (No wood chips are needed. If desired, you can fill the wood box halfway to help remove any odors. This is optional.)
After 3 hour, turn the smoker off and let it cool completely.
Your Pitmate is now ready to cook.
3. Start Your First Smoke
For your first cook, you'll need:
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Wood chips
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Clean water
Wood chips: dry or soaked?
The Pitmate is designed for wood chips, not wood pellets.
Dry chips start smoking faster and generally give you a stronger smoke flavor. Soaked chips smoke more slowly and tend to give you a milder flavor.
If you're new to smoking, we'd recommend starting with dry chips. It's easier to see how the smoker responds and how much smoke you're getting.
Load the smoker
Before preheating:
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Fill the Wood Chip Box to about ¾ full (the max fill line)
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Fill the Water Pan to about ⅓ full
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Make sure both are installed correctly
Don't fill the Wood Chip Box all the way. It needs some room for airflow.
Preheat to 275°F
Set the temperature to 275°F (135°C) and the timer to 20–40 minutes.
If you're cooking outside in colder weather, give the smoker some extra time to heat up.
Wait until it reaches the set temperature before adding your food.
One thing to keep in mind: visible smoke starts at around 180°F (82°C). For more consistent smoke production, keep the smoker at 235°F (113°C) or higher.
The East Oak Pitmate is designed for hot smoking, not cold smoking.
4. Add Your Food
Once the smoker reaches your target temperature and you see smoke, you're ready to cook.
Set the temperature based on your recipe and wait for the smoker to reach that temperature before putting your food inside.
For the best airflow, keep the food load to around ¾ of the smoker's capacity or less.
If you're using the meat probe, insert it into the thickest part of the food. Route the probe wire through the door seam and close the door gently.
Don't cook by time alone
Cooking times can vary quite a bit depending on the food, its size, and the cooking temperature.
Use a meat thermometer or the included probe to check the internal temperature and make sure your food reaches a safe temperature.
And try not to open the door too often. Every time you open it, heat escapes and the smoker needs time to recover.
The Water Pan should stay installed throughout the cook, whether you use water or not. It helps catch grease and makes cleanup easier.
A Few Things to Keep in Mind
For longer cooks:
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Add fresh wood chips about every 2–3 hours for best results.
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Replace the water in the Water Pan every 3–4 hours.
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Let used wood chips cool completely before throwing them away.
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Follow your recipe for specific temperature and wood-chip recommendations.
What Should You Smoke First?
You don't have to start with brisket.
If you're new to smoking, these are good foods to get familiar with your Pitmate:
Sausage · Chicken Wings · Whole Chicken · Pork Ribs
Once you've got the basics down, give these a try:
Brisket · Pork Shoulder
You can find more recipes on our website.
5. Clean It After Cooking
Let the smoker cool completely before cleaning.
Once it's cool:
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Remove the ashes and leftover wood chips.
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Empty and rinse the Water Pan.
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Wipe grease from the racks and interior with a soft cloth or paper towel.
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Don't use harsh chemicals.
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Don't spray water directly into the smoker.
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Racks, Water Pan, and Drip Pan can be cleaned in the dishwasher.
⚠Note:
The heating element is a key component of the smoker; please handle it with care. Once completely cool, gently wipe away any grease or residue, and make sure no moisture or liquid is left behind.
If the heating element is damaged, stop using the smoker immediately and contact our Customer Support team for assistance.
Don't worry about keeping it spotless
A smoker isn't supposed to look brand new forever.
As you use it, the inside will develop a seasoned surface. That's normal and part of owning a smoker.
Clean off the grease and buildup that needs to go, but there's no need to scrub the smoker back to day one after every cook.
Store It Properly
When you're done, keep the Pitmate somewhere dry and covered whenever possible.
Use a cover when it's not in use to protect it from rain, dust, and sun.
If storing the product for an extended period, leave the air vents slightly open to help prevent moisture buildup. Always store the product in a cool, dry, and well-ventilated area. Moisture can damage the electrical components and pose a safety risk.
That's really all there is to it.
Set it up properly, give it a good first seasoning, and don't overthink your first cook.
LOW AND SLOW.
Let the smoke and time do the work.
