Anyone own a Brinkmann smoker

[BeerAdvocate]

I know the Weber smokey mountain is the way to go, but does anyone own a Brinkman smoker? Looking for reviews/opinions?

[awsmith4]

FWIW one of my good buddies does and he loves it, I have never used it but the food he has prepared has been tasty.

[jledou]

I picked up the electric model for $70 at home depot about 2 weeks ago and so far I have only had the chance to use it once. I did like it and I figured it was a really cheap way to get into smoking and see if I like it before taking the plunge to get something bigger.

[BeerAdvocate]

Originally Posted by jledou

I figured it was a really cheap way to get into smoking and see if I like it before taking the plunge to get something bigger.

This is why I was thinking about getting one. Not sure I want the electric model though.

[Parshooter]

I had the std charcoal one for years. It's great if you don't want to do lots of meat. Smoked many a chicken on that sucker

[Smokin Gator]

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

[Opusfxd]

I too started with a Brinkmann electric. Then I learned what they mean by low and slow, wasn't sure about what the temps were then, and bought a Chargriller with side firebox. Now I'm hooked. I followed Smokin Gator's links over to BBQ Brethren for even more learning.

Back to the subject in hand, I used it but decided I wanted lower temps and more cooking space and temp control so I went with the Chargriller. Last weekend I needed to do a pork butt for my gf's graduation party and thought about getting it out just because it played nicer in the 40 degree temps I would be working in. Just my opinions. Worth absolutely nothing towards a cup of coffee or anything else of value.

[Steve]

Originally Posted by Smokin Gator

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

What he said. I still have one in my harem, but it rarely gets used anymore.

[smokeyandthebandit05]

Today Im trying to make jerky for the first time! Im using mesquite and a whole bottom round. Im be keepin the temp at ~150. How long does it usually take to get the chips smoking?

[Smokin Gator]

Originally Posted by smokeyandthebandit05

Today Im trying to make jerky for the first time! Im using mesquite and a whole bottom round. Im be keepin the temp at ~150. How long does it usually take to get the chips smoking?

You probably aren't going to get any smoke at 150. I would but the temp up until you get some clean smoke. That will probably be around 190.

When I do jerky I put it in the smoker for about an hour and then in the dehydrator for the rest of the time. If you don't have a dehydrator you can use your oven. If you try to do it in the smoker the whole time you will probably end up with shoe leather.

[smokeyandthebandit05]

The jerky sucks . Its way too done and doesnt taste too good. I gotta try it again

[T.G]

Originally Posted by Smokin Gator

There is an awful lot of good Q made on Brinkmans. They need a little modification to help with the air flow and they have a lot of air leaks so temp control is a little less precise, but the can certainly do the job.

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

there is a BBQ forum that I have been part of for quite a while, thesmokering.com

I have used it for ideas, mods for my char-griller w/sfb Never steered me wrong

[Smokin Gator]

Originally Posted by T.G

Gator,

Could you please point me towards a good link on that if you have one?

I want a WSM, but I can't afford $400 for a 22.5" WSM right now, so the $39 Brinkmann Smoke n' Grill (natural fuel, vertical smoker) at home depot is rather tempting...

TIA.

Sorry brother... I don't have a link. Basically though, the SNG has air leaks in the wrong places. You need to seal up the seams and drill some air intake holes in the bottom. There is some info out there... I just don't have it.

BTW... unless you really need the acreage, the 18 inch WSM is a great cooker.

[wayner123]

I love my Brinkmann. I got it on sale for $140. I have used several other models and after the mods I cheaply did, I wouldn't trade it for anything (well a rotisserie trailer mounted smoker maybe)

Here is what mine looks like:



I can easily put a few racks, shoulders and a couple chickens on it at the same time.

[Mr B]

I have been running my top loader brinkman for about 10 years now. And it has the resin coating to prove it
It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.
I would love to have something w/ more capacity and a front loader but for smaller jobs it is great. It can handle a couple of pork shoulders no problem.
Its not always how good the smoker is but who is behind the wheel.

[fxpose]

Originally Posted by Mr B

It is electric so I get low temps from it. it does leak smoke from around the lid but I just wrap foil around the rim and let her rip.

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

[Mr B]

Originally Posted by fxpose

Mine has a 1/4" gap all the way around between the lid and the body, and my understanding is that it's there for venting smoke out as the lid itself does not have a vent.

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

[fxpose]

Originally Posted by Mr B

If you have too much smoke escaping, your temp will not stay constant and the heating element will constantly be coming on and burning up your wood chips too fast. It will also let alot of your moisture out.

Good point about too much smoke escaping. I guess under cold, windy conditions this could be a major factor....as far as keeping the temp constant.
I plan on installing a small temp gauge on the lid.

But as far as the heating element is concerned, my unit remains 'on' as long as it's plugged in. I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

[Smokin Gator]

Originally Posted by fxpose

I place a cast iron chip box with a mixture of chips and chunks over the heating element. It produces smoke for about 3 hours.

The internal temperature of the meat at which it stops absorbing flavor from the smoke is a whole nuther can of worms... but it you put 3 hours of quality smoke on most pieces of meat that should give you what you need.