- Product Dimensions: 43.2 x 43.2 x 88.9 cm
- Shipping Weight: 13.9 Kg
- Item model number: 810-7080-7
- ASIN: B0009WG6R0
- Date first available at Amazon.ca: May 5 2003
- Average Customer Review: Be the first to review this item
Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
We don't know when or if this item will be back in stock.
- UL-listed electric smoker and grill with stay-cool wooden handles
- 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
- Base contains a 1500-watt heating element and lava rocks; dome lid
- Front-hinged door; porcelain-coated steel water pan; vinyl cover included
- Measures 17 by 17 by 35 inches; 1-year limited warranty
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Double grill electric smoker, tall size, with front hinged door. Converts easily to an electric grill. Separate base pan design for easy set-up. Base pan houses 1500-watt electric heating element and lava rocks. Two chrome-plated steel grills for 50 lb. cooking capacity. Wooden handles and porcelain-coated steel water pan. UL listed. About Brinkmann Based in Dallas, Texas, the Brinkmann Corporation is a leader in outdoor cookers, smokers, outdoor lighting, hand-held lighting, lawn and garden products, pet products, camping equipment, boat covers, and Remington hunting and fishing gear. For over 30 years Brinkmann has built a solid reputation based on quality, value, innovation, and selection. You can trust the name Brinkmann to deliver added value and ease to your life. Double electric smoker & grill. 1500 watt electric heating element and lava rocks. 50 lb. cooking capacity. Weight: 33 lbs.. Available in black. Dimensions: 17L x 17W x 35H inches.
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Yesterday was the smoker's maiden voyage. It was also my first foray into smoking meats. My expectations, then, were tempered by my lack of experience. But press forward I did, smoking a 4 lb pork butt and a handful of chicken leg quarters with a bag of Kingsford charcoal and supply of hickory chunks.
And the results? Well, let me tell you, at this particular postal address I'm now known as simply The Man. My dogs follow me around the house wagging their tails expectantly, my neighbors are pondering what to buy me for Christmas, and my wife indicates she is now certain she married the right man. Other men in the neighborhood less well equipped than myself (grillers...) now eye their wives nervously as word of my hidden skill spreads among the women folk.
All this good will results from my first attempt at smoking on a brand new smoker. I can only imagine how the legend of The Man will continue to grow in years ahead as I refine and improve my technique.
But seriously, I am incredibly impressed with how well this smoker did the job. I'm a BBQ aficionado who seeks out the best local BBQ whenever I'm traveling, so I've had plenty of top quality ribs, brisket and pulled pork over the years. The results I got from this smoker were on par with some of the best that I've eaten. For $80 dollars, I'm delighted with the results; I can't imagine I'd do much better with the $300 Weber.
I have a feeling my grill is going to being to feel lonely.
I would recommend not checking in on the meat too often. Get a good idea of how long you're supposed to smoke the size and cut of meat you have and only open it to check after at least 2/3 of the time has passed. Opening the hood is the biggest cause of heat loss in this and probably every other smoker - plus it lets all the delicious smoke out. There is a little door in the side that allows you to check in on the condition of the wood and charcoal. I recommend only using wood "chunks" not chips - chips are very thin and burn more than they smoke. They are a waste of money. Also despite popular opinion - do not soak the wood, that tends to lend a foul taste into the meat. Just use the dry chunks.
The quality of this is top notch, it assembles very quickly and I def. recommend this to anyone.
Here's the first recipe when you get your smoker: Pulled Pork....
Take an 8-10lb Boston butt and smother it in yellow mustard. Then cover it with the following mixed dry rub:
1/4 cup kosher salt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup garlic powder (less or none if you don't love garlic)
1/4 cup brown sugar
Let it sit covered in the fridge overnight if possible. The dry rub will turn into a cake on the outside of the meat. Fill the charcoal pan on one side with 1/2 bag of charcoal and get a chimney full of charcoal started. Then dump the hot coals on the other side of the charcoal pan - the idea being to maintain consistent heat over the life of the smoke. The hot coals will eventually spread to the others.Then cover the charcoal with 2-3 lbs hickory wood chunks and 2-3 lbs of mesquite wood chunks. Fill the water pan up and add 1 cup apple cider vinegar to it. Smoke away at ideal temp for around 6 hours. When the temp hits 165 remove and wrap in tin foil for 20-30 minutes, then pull and mix with your favorite BBQ sauce and grilled onions.
1) The bottom base has no way of attaching to the body. When carrying, you have to bend down all the way and grab hold of the base... and it's just... awkward. You're telling me you couldn't add a simple couple latches so I could carry with the side handles? Nevermind, I'll custom add them myself.... sheesh. What good is a vinyl cover if you go to grab it by the handles and only half of it comes along?
2) It will lose heat with the slightest breeze. The temperature fluctuations will add significant time to cooking. I had to fashion a wall of materials together to prevent a very, VERY light breeze from dropping temperatures up to 30 degrees at a time. Also, the top rack cooks slower than the bottom rack, with a temperature difference of around 20 degrees. Consistency is important in cooking temperature when smoking.
While it's ok for a young novice who's learning to smoke and doesn't want to spend a lot of money, you'd be better off spending the extra $100-$200 to get a better sealed system with temperature adjustments. Otherwise a 6-7 hour pulled pork cooking time may turn into 9-10 hours... with very hungry guests.
(Note: A Maverick ET732 Dual 2 Probe Thermometer was used for determining temperatures)