Brinkmann Smoke 'n Grill 810-5305-S Charcoal
- Type: Smoker
- Fuel Type: Charcoal
- Ignition Type: Manual
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Sssssmokin!!!
Pros
easy to use and clean; produces delicious food
Cons
takes awhile to cook, but good things take time
Recommended it?
Yes
A lot of people who like to barbeque are content to fire up their gas or charcoal grill and throw some meat on it. Yet one of the best ways to cook outdoors is with a smoker. I have had my Brinkman smoker for nearly one year and use it as often as possible. I did last year's Thanksgiving turkey in the smoker using Hickory chunks and charcoal. It was unbelievable. Just recently I smoked a couple of chickens for a neighbor who promptly went out a bought their own after tasting the results. It's that good. Naturally I have also tried it for ribs and got great results.
To use the smoker, you start a charcoal fire in the base. Once it is good and hot, you lift the cylinder onto the base. On the lower grill of the cylinder is a basin into which water or marinade is poured. Once this is done, the upper grill is put into place. It is that upper grill that will hold the roast or ribs. The lid is then pushed down into place. When I first used my smoker I was concerned that the lid did not fit snugly around the edge of the cylinder. Upon closer inspection of the directions I realized that some smoke must be released and the gaps around the rim are by design.
Wood chips or chunks are placed right onto the coals. This can be done before the cylinder is placed onto the base or through the door in the cylinder. Wood must be soaked in water in order to produce the savory smoke. Additional charcoal can also be added through the door. Tongs are recommended!
The smoker stands about 3 feet high. The largest item I have smoked was a 22 lb. turkey. That seemed to me about as large an item as it could accomodate. Even so, the Brinkman smoker can take several chickens at once and multiple racks of ribs.
I have found the Brinkman product line to be a leader in both quality and value. My smoker is simple to use and fairly easy to clean. The only drawback I can see to smoke cooking is that it takes a little longer than cooking indoors in a conventional oven. Also, I don't always trust the temperature gauge on built into the lid. I suggest using a meat thermometer to ensure thorough cooking. The best thing about this smoker, other than the food it produces, is the smell which is pure heaven. You will have neighbors wandering over to see what smells so good.
I recommend this grill/smoker to anyone who likes ribs, roasts, garlic, vegetables, and fish with a smoke flavor. Anyone can do it and the Brinkman smoke n' grill is not a huge investment to make. It doesn't get any better than this.
To use the smoker, you start a charcoal fire in the base. Once it is good and hot, you lift the cylinder onto the base. On the lower grill of the cylinder is a basin into which water or marinade is poured. Once this is done, the upper grill is put into place. It is that upper grill that will hold the roast or ribs. The lid is then pushed down into place. When I first used my smoker I was concerned that the lid did not fit snugly around the edge of the cylinder. Upon closer inspection of the directions I realized that some smoke must be released and the gaps around the rim are by design.
Wood chips or chunks are placed right onto the coals. This can be done before the cylinder is placed onto the base or through the door in the cylinder. Wood must be soaked in water in order to produce the savory smoke. Additional charcoal can also be added through the door. Tongs are recommended!
The smoker stands about 3 feet high. The largest item I have smoked was a 22 lb. turkey. That seemed to me about as large an item as it could accomodate. Even so, the Brinkman smoker can take several chickens at once and multiple racks of ribs.
I have found the Brinkman product line to be a leader in both quality and value. My smoker is simple to use and fairly easy to clean. The only drawback I can see to smoke cooking is that it takes a little longer than cooking indoors in a conventional oven. Also, I don't always trust the temperature gauge on built into the lid. I suggest using a meat thermometer to ensure thorough cooking. The best thing about this smoker, other than the food it produces, is the smell which is pure heaven. You will have neighbors wandering over to see what smells so good.
I recommend this grill/smoker to anyone who likes ribs, roasts, garlic, vegetables, and fish with a smoke flavor. Anyone can do it and the Brinkman smoke n' grill is not a huge investment to make. It doesn't get any better than this.
