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Brinkmann 810-5301-6 Smoke'N Grill Charcoal Smoker and Grill, Black
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Model Of Item : 810-5301-6
Product Brand : Brinkmann
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Brinkmann 810-5301-6 Smoke'N Grill Charcoal Smoker and Grill, Black
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Won't burn your ribs : Brinkmann 810-5301-6 Smoke'N Grill Charcoal Smoker and Grill, Black
If you're reasoning of putting your big toe into the world of smoking meats (rather than diving in head-first), the Brinkmann is the way to go. However, don't get any wild ideas that you can just pull this out of the box and start smoking. Oh, no, no. The Brinkmann Smoke'N Grill must be seriously modified so that it actually works. Once that's done, however, it's a damn fine Cheap smoker. There are great smokers out there, but not for this price.
Here's the mods you need to make: First, do not mount the legs on the inside of the smoker. Instead mount them outside. This allows you to Not use the puny hooks to suspend the smoker bowl (where you put the charcoal/wood). You need to be able to way that bowl after you've started smoking (so you can add more fuel). As the Brinkmann is designed out of the box, once you fill that bowl, that's it. You can't actually add it without hurting yourself or letting all the heat out of the smoker while you're trying not to burn the hell out of yourself.
Instead, buy some small pavers at the hardware/garden store and put the smoker bowl directly on top of them and then you can Lower the entire smoker down over the bowl and pavers. You can adjust the height of the bowl by adding or removing pavers, and if you need to add fuel, you can lift the whole smoker off the paver/bowl stack, add more hot coals, and then lower it back down. This also prevents you from losing any of the smoke/heat inside the smoker. You can do it speedily and safely.
Also, you will need to drill holes in your smoker bowl to allow air flow. Not actually quite sure Why Brinkmann didn't think it considerable to allow a cooking fire to have oxygen, but I guess the extra work of putting vent holes would have driven up the price of the smoker.... Heh. Cheapass jerks... But I digress.
You will also need a great gauge. Buy them at hardware stores, or you can use a remote meat thermometer. Anything that you can read the temp accurately without opening the lid. If you use one of those thermometers that uses leads that attach to a housing, you will wreck a lead every time you smoke, Fyi. They work best, but they come at a price.
Our explication was by far easier than these. We happened to have a mini-Webber barbeque that we don't use anymore. Lo and behold, it fits perfectly inside the Brinkmann!! With this solve, it actually allows us to open and close the Webber's bottom vents to increase/decrease the heat of the coals. It's a much great explication that the paver/hole-drilling, but it seems ludicrous to buy a whole barbeque grill to run your smoker.
I'd say it's a pretty great puny thing to have. Compact, easy to clean. However, novices will likely think it's crap because you actually can't use it as shipped. At least not with any good results.