Brinkmann Smoke n Grill charcoal/electric

A few years ago we bought the Brinkman Smoke n Grill. We have always enjoyed "smoked" turkey and salmon etc.

We decided on the Brinkman as it had a optional electric converter for the charcoal smoker and you could use it either way.

The smoker/grill is vertical and holds up to 50 lbs of food, though that would be really packing it tight. It has a dome lid with a handle on the top of the dome. The heat source is located at the base of the smoker/grill. Chips or Herbs used for aroma can be placed directly on the heat source or near it. (Mesquite aroma is my favorite), though we often mix several kinds together.

The chips are inexpensive and can be found at most places that sell grills.

Directly above the heat source is a pan that you fill with water or marinade that combines with the smoke to tenderize and flavor the food.

There are two grills, positioned above each other (stacked) and each one should be able to hold about 25 lbs of food, depending on how you place it on the grill. The smoke and steam baste the food, while the indirect heat slowly cooks the food.


Cautions: Always place the smoker outdoors on a hard level surface and away from overhangs or any combustible material. To prevent smoke from entering your home, place the smoker/grill away from open windows and doorways. In windy weather use the smoker in a protected area away from the wind.

When removing the dome lid, keep your face away from the smoker, so that the steam escape away from you, and watch out for fire "flare ups" when removing the lid.

When grilling or smoking, check the water level to make sure it has not all evaporated out. If your top grill has food on it, simply push the food aside and pour the water thru the two grills to the tray below, or add water thru the side door, but this can be awkward, and it is easier to do it from the top, always use caution when opening the door as the fresh air can cause flames to shoot up.

Dry wood burns hotter than charcoal so you may want to increase the ratio of wood to charcoal to increase cooking temperature. Always make sure the wood is seasoned and dry, and NEVER use resinous wood such as pine.

Depending on the weather a full pan of charcoal will burn for 5-6 hours.

Both grills, the top and the bottom seem to smoke and grill at about the same speed, but if you do have something that requires less cooking time, then be sure to place it on the top grill.

During the cooking time, the aroma will drive you crazy, but try not to let temptation lure you into lifting the dome lid, everytime you do that, you let the heat escape and it drastically increases the cooking time.

We always use a meat thermometer to make sure the the meat or turkey is done to our requirements.

There are many accessories that you can purchase with your grill, but the only extra we got was the electric converter, which I suggest that it be part of your purchase.

We have smoked ribs, chicken, turkey and salmon. Often we mix different foods, like ribs and chicken together as we like to fill it to capacity for the smoking process.

The cooking aroma will make your mouth water, but when you take that first bite, you will be hooked on smoked foods forever.