Get all your smoking and grilling needs in one easy-to-use electric cooker from Brinkmann. Twin steel grates provide 367 square inches of total cooking area that holds as much as 50 lbs. of food. Hinged side door gives easy access to the contents inside -- just remove the center smoking barrel, and the top with wooden handle doubles as a grill cover. Powered by a 1500 watt element with lava rock (included) for even heat transfer. 18'' diameter. Made in USA.
Rated 5 out of 5 by KC Great smoker & grill
As a native Memphian, I am very serious about smoked and BBQed foods. Although I love the flavor of foods smoked slowly in a charcoal smoker with lots of hickory chips, I love the convenience and ease of smoking on my Brinkmann Electric Smoker. I can get nearly the same flavor and a very consistent and delicious result using it. I admit that I was skeptical at 1st, having had very disappointing results with gas grills, but I am glad that I gave the Brinkmann Electric Smoker a shot. I absolutely love how simple it is to use and how it eliminates the babysitting that is needed with charcoal grills. All of my fears about a bland tasting result were put to rest the 1st time I used the electric smoker with hickory chips. Ummm...it makes me hungry for ribs just thinking about it!
June 20, 2007
Rated 4 out of 5 by SmokinWakulla Awesome Smoker
We used to borrow this from a friend & smoked our holiday hams & turkey. Now we've bought our own & this thing is AWESOME! The only problem we've found is you MUST plug it directly in the outdoor outlet; do not use a drop cord or it won't have enough power to cook the food thoroughly.
April 4, 2013
Rated 2 out of 5 by doctab not like the old one
I have had a Brinkman barrel type electric smoker for over 30 years. It finally rusted out and I got this to replace it. I was very disappointed in assembling it. The metal all seems thinner and the whole thing seems cheaper. The lid, barrel and water pan all had dents. One could blame that on the shippers, but the product was not packaged protectively enough. The product manual states the lid fits very loosely on the barrel for "proper ventilation". The gap is close to an inch in spots, much more than the previous one, which seemed to ventilate properly. I anticipate loosing a lot of smoke. The one advantage over my old one is the door, so that I will be able to baste the lower rack of meat without having to remove the lid and upper rack. I will use this and I am sure enjoy it, but I cannot imagine it lasting anywhere near as long as the older one.
November 16, 2012
Rated 5 out of 5 by NonSmokerMark Great Purchase
After a recommendation from a friend, I purchased the Brinkmann Electric Smoker. Having no experience with smokers of any kind I got the smoker put together and used it for the start of football season. The baby back ribs never tasted so good. Great buy!
September 10, 2012
I have done plenty of smoking in my smoker over the last few years and only clean the cooking grills. I wrap the inside of my water bowl with the extra wide tin foil so not much cleaning there. The fine coating left on the inside walls seems to make the next smoke that much better!
I never clean anything in my smoker.As for smoking my meats i use disposable tins so the grates stay clean and will hold there seasoning.As for the bowl,i line it with alum. foil and when finished smoking i can throw it away without haveing to wash the bowl.The more seasoned your smoker stays the better things taste coming out of it.
Just lift the body/upper unit away from the lower pan that holds the coil and lava rocks, drop in your wood and replace the upper unit. Just be careful not to allow the water to slosh around and possibly spill on you or the lower unit as it will be hot!
There are a couple of different ways to put the wood in. If you are using larger chunks (great for long, heavy smoke production) then just arrange them near the coil but not touching (to prevent flareups and subsequent rapid rise in heat).
The other method is to use a small pan like a foil pie tin to hold the smaller wood chips.
It's possible, but not a very good idea. You need to shoot for a temperature of about 150 degrees or less for jerky and smokers generally run above that. A better bet would be your stove at home with the door cracked during cooking or a dehydrator. Keep in mind the stove will take about twice as long. Look at this page for your best bet for jerky. http://www.basspro.com/webapp/wcs/s...
I grilled chicken and pork chops. Both turned out great. Basically you remove the middle smoking chamber and place a grill directly above the heating element. From there it works just like a regular grill except you can't adjust the heat.