Anyone own a Brinkmann smoker

[BeerAdvocate]

I know the Weber smokey mountain is the way to go, but does anyone own a Brinkman smoker? Looking for reviews/opinions?

[awsmith4]

FWIW one of my good buddies does and he loves it, I have never used it but the food he has prepared has been tasty.

[jledou]

I picked up the electric model for $70 at home depot about 2 weeks ago and so far I have only had the chance to use it once. I did like it and I figured it was a really cheap way to get into smoking and see if I like it before taking the plunge to get something bigger.

[Smokin Gator]

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

[Opusfxd]

I too started with a Brinkmann electric. Then I learned what they mean by low and slow, wasn't sure about what the temps were then, and bought a Chargriller with side firebox. Now I'm hooked. I followed Smokin Gator's links over to BBQ Brethren for even more learning.

Back to the subject in hand, I used it but decided I wanted lower temps and more cooking space and temp control so I went with the Chargriller. Last weekend I needed to do a pork butt for my gf's graduation party and thought about getting it out just because it played nicer in the 40 degree temps I would be working in. Just my opinions. Worth absolutely nothing towards a cup of coffee or anything else of value.

[BeerAdvocate]

I figured it was a really cheap way to get into smoking and see if I like it before taking the plunge to get something bigger.

This is why I was thinking about getting one. Not sure I want the electric model though.

[Parshooter]

I had the std charcoal one for years. It's great if you don't want to do lots of meat. Smoked many a chicken on that sucker :tu

[wayner123]

I love my Brinkmann. I got it on sale for $140. I have used several other models and after the mods I cheaply did, I wouldn't trade it for anything (well a rotisserie trailer mounted smoker maybe)

Here is what mine looks like:

http://i71.photobucket.com/albums/i133/wayner1234/grill.jpg

I can easily put a few racks, shoulders and a couple chickens on it at the same time.

[Mr B]

I have been running my top loader brinkman for about 10 years now. And it has the resin coating to prove it :)
It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.
I would love to have something w/ more capacity and a front loader but for smaller jobs it is great. It can handle a couple of pork shoulders no problem.
Its not always how good the smoker is but who is behind the wheel.

[GTsetGO]

i have one and i can't say anything bad about it.

[fxpose]

I also picked up the electric Brinkman smoker at Home Depot a couple of weeks ago. It sure is an easy, fool-proof way to get into smoking. I've already smoked some spareribs and just yesterday smoked a Boston Butt for 10 hours on it. My very first Boston Butt pulled pork and it came out pretty tasty.
At least with the electric model you can pretty much turn it on and leave it unattended for many hours as the temp remains pretty constant at around 230 degrees......as long as you keep enough water in the pan which generally should last an entire smoking session.

I looked at the WSM (Weber Smokey Mountain) and they were very pricey. I would probably make my own UDS (ugly drum smoker) if I were to ever go to charcoal smoking. They're supposed to be very efficient as far as heat retention and in charcoal usage. Very little charcoal is needed to keep it fired up for several hours without any replenishment.

[fxpose]

It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

[Mr B]

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

[fxpose]

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

[Smokin Gator]

I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

The internal temperature of the meat at which it stops absorbing flavor from the smoke is a whole nuther can of worms... but it you put 3 hours of quality smoke on most pieces of meat that should give you what you need.:2

[Mr B]

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

My thermostat has low-med-high settings. Once it hits a certain temp it will shut off until it needs to come back on again. I stopped using the Cast iron plate. It needed too high of a temp to get the chips smoldering. I, now put handfulls of the damp chips directly on the heating element. Smokes at a much lower temp. I usually run it around 195-200 deg.

[fxpose]

On that note I'm smoking some Tri-Tip this weekend on the Brinkmann. This is going to be good! :D

[smokeyandthebandit05]

I'll be smoking tomorrow and was wondering what temps u guys use. Ive heard 150-180. Any input? I'll be using propane and mesquite.

[jledou]

My thermostat has low-med-high settings. Once it hits a certain temp it will shut off until it needs to come back on again. I stopped using the Cast iron plate. It needed too high of a temp to get the chips smoldering. I, now put handfulls of the damp chips directly on the heating element. Smokes at a much lower temp. I usually run it around 195-200 deg.

I am guessing that the elements with a thermostat we older models? I would be interested to see if any knows where a replacement element could be found that has one.

[fxpose]

I am guessing that the elements with a thermostat we older models? I would be interested to see if any knows where a replacement element could be found that has one.

My Brinkmann Gourmet smoker currently keeps a steady 230 degrees with a full water pan but I guess under cooler outdoor temps that can somewhat vary.

If you want lower temps, one easy way to achieve that is to use a long heavy duty extension cord. The heating element won't burn as hot.

The water in the pan is to keep the temps at a constant level, not to keep the meat moist.

[Steve]

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

What he said. I still have one in my harem, but it rarely gets used anymore.

[smokeyandthebandit05]

Today Im trying to make jerky for the first time! Im using mesquite and a whole bottom round. Im be keepin the temp at ~150. How long does it usually take to get the chips smoking?

[Smokin Gator]

Today Im trying to make jerky for the first time! Im using mesquite and a whole bottom round. Im be keepin the temp at ~150. How long does it usually take to get the chips smoking?

You probably aren't going to get any smoke at 150. I would but the temp up until you get some clean smoke. That will probably be around 190.

When I do jerky I put it in the smoker for about an hour and then in the dehydrator for the rest of the time. If you don't have a dehydrator you can use your oven. If you try to do it in the smoker the whole time you will probably end up with shoe leather.

[smokeyandthebandit05]

Well i made my first newb mistake. I didnt realise the smoker had a different compartment for the chips i just kinda assumed the bowl sittin on top was the wood bowl. Nope its the catch thing. So i loaded it back up with chips where they are supposed to be and now have alot more smoke lol. Should be interesting lol

[Smokin Gator]

It is really easy to overdo the mesquite. Just be careful.

[smokeyandthebandit05]

Easy to over do it as in too much smoke flavor?

[Smokin Gator]

Easy to over do it as in too much smoke flavor?

Yep. That is why I only smoke it for an hour.

[smokeyandthebandit05]

Well its all still smoking and gettin pretty done. I think I'll pull it off around 5:30. I just think the stuff I marinated it in could have been better

[Smokin Gator]

One good thing about making jerky is you get to eat the mistakes!!!

BTW... I use eye of the round. I look for the whole select cryovac ones on sale for $1.99. The lower fat content works great for jerky and they are easy to slice pretty uniformly.

[smokeyandthebandit05]

My dad and uncles are all butchers so they told me to use a whole choice bottom round. Its staying pretty tender and the flavors are finally coming out.

[Steve]

One good thing about making jerky is you get to eat the mistakes!!!

I know that's the best part of BBQ'n, just keep going to ya get it right :tu

[Mr B]

Well i made my first newb mistake. I didnt realise the smoker had a different compartment for the chips i just kinda assumed the bowl sittin on top was the wood bowl. Nope its the catch thing. So i loaded it back up with chips where they are supposed to be and now have alot more smoke lol. Should be interesting lol

Just FYI, the bowl is probably your water bowl. to keep the meat from drying out. It creates steam. I usually put in a mixture of 25% applejuice and the rest is the water I used to soak the wood chips.

[smokeyandthebandit05]

The jerky sucks :(. Its way too done and doesnt taste too good. I gotta try it again

[Steve]

Just FYI, the bowl is probably your water bowl. to keep the meat from drying out. It creates steam. I usually put in a mixture of 25% applejuice and the rest is the water I used to soak the wood chips.


I also use playground sand in mine. Instead of a moist heat it creats a dry heat (duh) that is similar to my offsets.

[fxpose]

I also use playground sand in mine. Instead of a moist heat it creats a dry heat (duh) that is similar to my offsets.

Some even fill the water pan with concrete.


FWIW, I picked this up from the Weber Smokey Mountain tips and mods site:

Purpose Of The Water Pan

The water pan used inside the Weber Smokey Mountain Cooker serves the following purposes:

* Allows For Indirect Cooking
Many people feel that cooking over indirect heat is essential when making barbecue. The water pan acts as a physical barrier between the meat and the direct heat of the hot coals. It also catches the meat drippings that would otherwise hit the coals and flare up, a taste which many people associate with grilled, not smoked, foods.

To cook over indirect heat in the Weber Bullet, put the water pan inside the cooker, suspended by the four grill straps at the bottom of the middle cooking section.

To cook over direct heat, leave the water pan out the cooker. Some would say this is not "real" barbecue, but I believe it is--as long you're cooking "low and slow" in the 225-275°F range. Above these temps, you're getting into roasting and grilling.

* Helps Control Cooker Temperature
Water in the pan makes temperature control easier. If the cooker starts to run too hot, more water will evaporate, consuming extra heat energy and bringing the cooker temperature down. If the cooker starts to run too cool, the thermal water mass can give a little bit of heat back to the cooker. Either way, water moderates cooker temperature and makes vent settings, and thus temperature control, easier.

Water can help you maintain 225-250°F with ease, but it's almost impossible to achieve temperatures like 325-350°F with water in the pan. So, if you want to cook a turkey at 325°F, go with an empty water pan.

* Provides A Moist Cooking Environment
As water in the pan evaporates, water vapor fills the cooking chamber and surrounds the meat before exhausting through the top vent or condensing on the interior walls of the cooker.

There is some debate among barbecuers as to the value of this moisture. Some people believe that it keeps meat moist during cooking, even going so far as to say that it "bastes" the meat. They also point out that water vapor is more efficient at bringing heat to meat than is dry air.

Others say that they cook with a dry water pan and produce barbecue that is very moist, thank you very much.

Still others believe that it depends on what's being smoked. Meats that tend to dry out, like ribs or brisket, benefit from the moisture, while fattier cuts, like pork butt, do not.

[Steve]

My thoughts exactly :tu

Some even fill the water pan with concrete.


FWIW, I picked this up from the Weber Smokey Mountain tips and mods site:

Purpose Of The Water Pan

The water pan used inside the Weber Smokey Mountain Cooker serves the following purposes:

* Allows For Indirect Cooking
Many people feel that cooking over indirect heat is essential when making barbecue. The water pan acts as a physical barrier between the meat and the direct heat of the hot coals. It also catches the meat drippings that would otherwise hit the coals and flare up, a taste which many people associate with grilled, not smoked, foods.

To cook over indirect heat in the Weber Bullet, put the water pan inside the cooker, suspended by the four grill straps at the bottom of the middle cooking section.

To cook over direct heat, leave the water pan out the cooker. Some would say this is not "real" barbecue, but I believe it is--as long you're cooking "low and slow" in the 225-275°F range. Above these temps, you're getting into roasting and grilling.

* Helps Control Cooker Temperature
Water in the pan makes temperature control easier. If the cooker starts to run too hot, more water will evaporate, consuming extra heat energy and bringing the cooker temperature down. If the cooker starts to run too cool, the thermal water mass can give a little bit of heat back to the cooker. Either way, water moderates cooker temperature and makes vent settings, and thus temperature control, easier.

Water can help you maintain 225-250°F with ease, but it's almost impossible to achieve temperatures like 325-350°F with water in the pan. So, if you want to cook a turkey at 325°F, go with an empty water pan.

* Provides A Moist Cooking Environment
As water in the pan evaporates, water vapor fills the cooking chamber and surrounds the meat before exhausting through the top vent or condensing on the interior walls of the cooker.

There is some debate among barbecuers as to the value of this moisture. Some people believe that it keeps meat moist during cooking, even going so far as to say that it "bastes" the meat. They also point out that water vapor is more efficient at bringing heat to meat than is dry air.

Others say that they cook with a dry water pan and produce barbecue that is very moist, thank you very much.

Still others believe that it depends on what's being smoked. Meats that tend to dry out, like ribs or brisket, benefit from the moisture, while fattier cuts, like pork butt, do not.

[fxpose]

Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G. :D

[jledou]

Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G. :D

Good question, but the answer probably won't come until you pull them off and determine how slimy or not they still are.

I am firing up the pork butt and a couple of whole chickens tomorrow morning. Should be a great day for smoking here.

[fxpose]

PDB&G produced some of the best wings to date last night. I immediately threw them in the oven for just a few minutes to crisp them up, then tossed them in wing sauce.

:D

[MadAl]

I know the Weber smokey mountain is the way to go, but does anyone own a Brinkman smoker? Looking for reviews/opinions?

I've had a charcoal one for about 20 years. That says it all. Comes with me on every fishing trip.

[blugill]

I would think you would want to smoke the wings first for a short while to get the flavor and then grill them to finish them and prevent a slimy wing.


Besides the tri-tips I'm also going to throw some chicken wings into the smoker.
I've never smoked wings before. Should I crisp them on the grill or in the oven once they've been smoked?

I will be serving these tomorrow night at PDB&G. :D

[fxpose]

I did not realize how hot these electric smokers can turn the electrical wiring in your home. Now I'm afraid it can eventually melt the insulation off the copper wiring.
Anyone else notice this?

[Bryan]

My brick works great!

[mosesbotbol]

Have a WSM for a couple of months. Works like charm. Too easy...

[Opusfxd]

I did not realize how hot these electric smokers can turn the electrical wiring in your home. Now I'm afraid it can eventually melt the insulation off the copper wiring.
Anyone else notice this?

I've got one of these and only use it for the rare have to do long term jobs. When I last fired it up I plugged it in to an extension cord that soon became way to hot to touch. I found my heavier duty cord and it runs fine. I just finished up 16 lbs (post cook and pull) of pork shoulder on it but still don't list it on my favorite cooking platforms.

[T.G]

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

[:eevis]

there is a BBQ forum that I have been part of for quite a while, thesmokering.com

I have used it for ideas, mods for my char-griller w/sfb Never steered me wrong :2

[Smokin Gator]

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

Sorry brother... I don't have a link. Basically though, the SNG has air leaks in the wrong places. You need to seal up the seams and drill some air intake holes in the bottom. There is some info out there... I just don't have it.

BTW... unless you really need the acreage, the 18 inch WSM is a great cooker.

[fxpose]

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

[Smokin Gator]

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

Yep... did that for years. It takes a little getting used to for smoking, like any other cooker, but a Weber kettle is a great all around cooker.

[T.G]

Sorry brother... I don't have a link. Basically though, the SNG has air leaks in the wrong places. You need to seal up the seams and drill some air intake holes in the bottom. There is some info out there... I just don't have it.

BTW... unless you really need the acreage, the 18 inch WSM is a great cooker.

Thanks, you've given me enough to go on now that I can go find some more info and next time I swing into Home Depot, I'll take a look at these things.

As for the 18 versus the 22 - I'm normally an advocate of more reasonably sized grills, but the cost of entry is so high for the 18 and it isn't all that much more for the 22, and as Mike (BorisTheBlade) put it at the last herf when we were talking grills: "You can always not use the extra 4" on a 22, but you can never add 4" to an 18." (not a verbatim quote - but it was something to that effect)

Just short of a dedicated smoker, lots of folks use their 22" Weber kettles for smoking. It can hold low temps reasonably steady for several hours.

I do that currently with my old 18" silver kettle. Looking to expand and move up to be able to accomplish some things that don't work well with this arrangement.

[Opusfxd]

Beat the drum. :) I'm still looking for one - free.

[T.G]

Beat the drum. :) I'm still looking for one - free.

I just got a CharBroil H2O charcoal smoker...

...well, most of it anyway, it's missing one grate and the water pan.

I got it for free too, I fished it out of the scrap metal dumpster...

:fu


(now I just need to find something for free that works as a water pan and a second grate)

[alona007]

I have one of those its the best! I love it

[cricky101]

Bumping an old thread, but I'm picking up one of the el cheapo Brinkmann Gourmet Vertical Smokers tonight.

I've read about the mods that should be done (improve ventilation, add a grate for the coals to sit on, new thermometer, etc ...) which I plan to do.

I've never done any meat smoking before so I'm looking forward to the weekend to give it a try!

Any thoughts on an easy piece of meat to try for my first run?

[Steve]

Is that the one that you can lift the smoker off of the charcoal pan? I have the real cheap ECB that I swamped the legs to the outside of and used all-thread bars attached to the lip of the charcoal pan so that I didn't have to unload the mead every time I needed to work on the coals. I also use sand in the water pan, makes for a better bark.

Even with my Lang, I still like to use the ECB. Works great for ribs and ABTs.

[cricky101]

Is that the one that you can lift the smoker off of the charcoal pan? I have the real cheap ECB that I swamped the legs to the outside of and used all-thread bars attached to the lip of the charcoal pan so that I didn't have to unload the mead every time I needed to work on the coals. I also use sand in the water pan, makes for a better bark.

Even with my Lang, I still like to use the ECB. Works great for ribs and ABTs.

Yeah, it lifts off the pan. I got confused looking at all of the ECB mods online until I realized that there were different models :hm The gourmet version (that lifts off the pan) is available at Lowes by my place for $55, and I've got a 10% coupon to use too. Not too bad for an entry into smoking.

And coming across some pics and recipes for ABTs online really made me want to give an ECB a try. Those look awesome. Hope there are some decent peppers at the grocery store this weekend :tu

[thebayratt]

I have the green Brinkman Gourmet Charcoal smoker and love it. You can grille or smoke on it. Ive had it for a little over a year and have had no problems. My mom has the same one and its probly 7+ years old; it even made it throught the Hurricane Katrina flood!!!
I gave it a new coat of BBQ Grill black spray paint and its all good. She keeps hers outside under a cover is all she really does with it, besides cleaing the racks and pans after each use like I do.

http://i820.photobucket.com/albums/zz130/thebayratt/DSCN1303.jpg

[Stevez]

I started with my Brinkman's and they were great; just more of a challenge to control temps than some of the more expensive models. I migrated 3 years ago to a Weber Smoky Mountain and love it. Go to their website for cooking methods, cuts of meat, ideas, recipes, etc. Fantastic site for ideas and learning.

http://www.virtualweberbullet.com/


Steve

[Mr B]

I did not realize how hot these electric smokers can turn the electrical wiring in your home. Now I'm afraid it can eventually melt the insulation off the copper wiring.
Anyone else notice this?

The day that my "non Brinkman" brand, but the exact same style smoker died it melted the extension cord connectors together. Scared the hell out of me. It was on a 13 hour Pork Shounder Smoke.

[cricky101]

Ran some charcoal through the Brinkmann I picked up last night to see how it handled and to get rid of any oil or whatnot from the manufacturing.

The only mod I did was put another grate in the bottom to raise the charcoal slightly. It tended to run pretty hot - 300* - for much of the first couple hours. I may look at something to limit the air flow in the bottom intake.

Toward the end I threw on a mesquite chunk and some jalapenos stuffed with a cream cheese/cheddar mixture wrapped in bacon.

I think these alone are worth the cost of the smoker. :dr

Might try some chicken while I'm working in the yard tomorrow.

http://i177.photobucket.com/albums/w216/cricky101/smoker.jpg

[Steve]

ABT's, I love'em!

[OLS]

I have seen ABTs here and there, but the anagram escapes me.
I am guessing B is bacon. I am sure it is something funny.

[Steve]

Atomic Buffalo Turds

[OLS]

AHhhhhhh...preesh. That would explain the one cat I saw who said he made
a load of turds over the weekend.
Well. Maybe.

[cricky101]

AHhhhhhh...preesh. That would explain the one cat I saw who said he made
a load of turds over the weekend.
Well. Maybe.

:r:r

[76GTFan]

I bought a charcoal Brinkmann and with the modifications, have had no problem whatsoever. Granted I am still afraid to do Brisket on it, as I am still novice with temp control. I have done many chickens, turkeys, and butts/picnics. Below is the model that I followed and it makes all the difference.

http://brinkmansmokermods.com/default.aspx