Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red Review
I'm relatively new to the art of smoking, having smoked my first piece of meat only about 5 months ago. My first smoker was given to me, and it was the charcoal version of this one. It worked okay, but considering how much charcoal it consumed and especially how much time and tending it required, I decided there must be a better way. So I bought the electric version. Had I known about the conversion kit maybe I would have gone that route instead. But what the heck -- it only cost me at Home Depot, I got to check it for obvious defects before I bought it, and I got to bring it with me when I went home. Either way, I'm glad I went electric. It's SO much easier -- just load it up, add a few (well steeped) wood chunks around (not on) the coils, and walk away -- for at least 4 hrs anyway. After 4 hrs I typically add more wood chunks and check the water. I add water (heated to the point of boiling) via the side door using a long-spouted metal watering can. That works fine. To add wood chunks I find it easiest to remove the cylinder, lid and all, from the base. I tried adding wood chunks through the side door but decided it was just about impossible to do without burning myself. I also try never to open the lid unless it's to mop the meat. And to assist in that endeavor I bought a (corded) remote meat thermometer at the local swap meet for . I highly recommend doing the same, because it allows you to continuously monitor the internal meat temperature from outside the smoker. Like many other reviewers mentioned, I also installed a temp probe in the lid to monitor the inside of the smoker itself. But since (unlike the charcoal smoker I transferred the probe from) you can't adjust the temperature of the unit anyway (except, prehaps, by using different grades of extention cords -- more about that later), I don't think it's essential. It's the temp of the meat that's important.
As far as the meat temp goes, I've smoked all kinds of meats now, often 20 or more lbs at a time, and thus far I haven't had a problem getting it up to the desired temp. In fact, this past Thanksgiving I smoked a stuffed(!), 21 lb. turkey without a problem. To be honest, I was surprised it worked as well as it did. Everything I read on the net suggested it's impossible or at least ill-advised to try to smoke a stuffed bird that big. So I fully expected to have to finish it in the oven. But I didn't. In the end I was hailed as a genious, a gourmet among chefs for serving the moistest, tenderest turkey most of our guests ever had. They were probably right about that last part -- the results were incredible. But it's really the smoking process itself, not to mention my little Brinkman smoker, that deserve the lion's share of the credit, not me.
A couple of other things: First, I've found that using an extension cord does affect performance. But the gauge of the cord is also important. Using a short, heavy duty (AC or dryer grade) cord works about as well as plugging the smoker directly into an outlet. But lower grade and longer cords will reduce heat output. It's also true that you should meticulously avoid using the same circuit for anything but the smoker while the smoker is plugged in. If you do, the best thing that could happen is you'll keep tripping the breaker. That's if your breaker works like it's supposed to. If it doesn't you might end up burning down your house. And that would suck. Third, I strongly recommend using wood chunks, rather than wood chips, with this smoker. Chips are too much of a hassle. Finally, ambient weather conditions can affect a smoker's performance. And given its minimal construction it may apply to this smoker more than others. But while that seems reasonable to assume, I confess that it is only an assumption on my part: here in SoCal weather has yet to be a factor in my case. At any rate, I love my cheap little piece of junk. Dollar for dollar it was a great investment. I highly recommend it.
Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red Feature
- 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
Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red Overview
The Gourmet Electric is our top-of-the-line double grill electric smoker & grill. It has two chrome plated steel cooking grills for a 50 pound cooking capacity, a front hinged door for easy access to the water pan, and wooden handles that stay cool to the touch. The base pan houses a 1500 watt heating element and lava rocks. It converts easily to a waist high grill. It also has a separate base pan design for easy set up and clean up. Includes heavy-duty outdoor vinyl cover. UL Listed.
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*** Product Information and Prices Stored: Jun 12, 2010 12:10:05
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