Brinkmann Smoke 'n Grill 810-5302-S Charcoal
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- Cooking Area: 189 sq.in.
- Type: All-in-One
- Fuel Type: Charcoal
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Throw out the electric sandwich maker and enjoy a simple inexpensive smoker and great taste..
Pros
Works great. Clean with dish soap and a car wash brush rinse and dry.
Cons
Charcoal is difficult to remove if you don't want to wait.
Recommended it?
Yes
The Bottom Line:
Its inexpensive enough for anyone, pretty easy to assemble and use. Foods cooked in it are moist and tender and taste great.
This smoker is sturdy, well made and didn't wobble on my concrete driveway and is simple to use.
Meat comes out moist and tender and chicken breasts taste better than any folding electric sandwich gadget.
Cooking meat using indirect heat with a water pan in a smoker takes time however the results are worth the wait.
This can be easily converted and used as a normal charcoal grill too.
Assembly was done in 20 minutes using a large and small screwdriver and pliers to tweak and bend the metal handle brackets so the holes align properly.
Next I misted the smoker inside with cooking spray to season the metal to help prevent rust.
Just light the coal with a quality chimney style coal starter only 3-4 minutes. There's plenty of room with the racks and water bowl removed to simply lower and dump the hot charcoal in the charcoal pan.
The smoker stayed at the ideal temp mark most of the time and charcoal was added when the temp tried to fall below the ideal temp mark. The smoker having a lid produced a very little annoying smoke.
TIP....I personally add wood chips and spices to the water pan. Adding dry wood to the charcoal bed will cover everything inluding your meat (gross) with black soot and make a very nasty mess to clean.
A few complaints were made by other users about their smokers not getting hot enough. I would not recommend drilling multiple holes in the coal tray as others have.
A charcoal accessory rack to improve air flow for charcoal is available from the Mfg that will raise the temp some. I have to order mine still.
Living in the city I didn't wan't to wait all night for the charcoal to burn out on its own.
So I carefully removed the hot coals using tongs and put them in a metal bucket full of cold water. Sizzle hiss!
Using thick leather welding gloves I removed the grill racks & water bowl then carefully dumped the remaining ashes in the metal bucket of cold water. Within 4 minutes the smoker body was cool to the touch and ready to store in the garage.
Cleanup...A simple car wash brush to scrub it with and sprinkling can or garden hose to rinse the soap off.
Soaking the water pan in hot soapy water will release the grease. There's no need to breathe oven cleaner vapors.
TIP......In the past I have even taken a previous smoker to the carwash and degreased it.
Be sure to dry it in the sun and spray with cooking oil after washing.
Meat comes out moist and tender and chicken breasts taste better than any folding electric sandwich gadget.
Cooking meat using indirect heat with a water pan in a smoker takes time however the results are worth the wait.
This can be easily converted and used as a normal charcoal grill too.
Assembly was done in 20 minutes using a large and small screwdriver and pliers to tweak and bend the metal handle brackets so the holes align properly.
Next I misted the smoker inside with cooking spray to season the metal to help prevent rust.
Just light the coal with a quality chimney style coal starter only 3-4 minutes. There's plenty of room with the racks and water bowl removed to simply lower and dump the hot charcoal in the charcoal pan.
The smoker stayed at the ideal temp mark most of the time and charcoal was added when the temp tried to fall below the ideal temp mark. The smoker having a lid produced a very little annoying smoke.
TIP....I personally add wood chips and spices to the water pan. Adding dry wood to the charcoal bed will cover everything inluding your meat (gross) with black soot and make a very nasty mess to clean.
A few complaints were made by other users about their smokers not getting hot enough. I would not recommend drilling multiple holes in the coal tray as others have.
A charcoal accessory rack to improve air flow for charcoal is available from the Mfg that will raise the temp some. I have to order mine still.
Living in the city I didn't wan't to wait all night for the charcoal to burn out on its own.
So I carefully removed the hot coals using tongs and put them in a metal bucket full of cold water. Sizzle hiss!
Using thick leather welding gloves I removed the grill racks & water bowl then carefully dumped the remaining ashes in the metal bucket of cold water. Within 4 minutes the smoker body was cool to the touch and ready to store in the garage.
Cleanup...A simple car wash brush to scrub it with and sprinkling can or garden hose to rinse the soap off.
Soaking the water pan in hot soapy water will release the grease. There's no need to breathe oven cleaner vapors.
TIP......In the past I have even taken a previous smoker to the carwash and degreased it.
Be sure to dry it in the sun and spray with cooking oil after washing.
