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Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red
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Model Of Item : 810-7080-8
Product Brand : Brinkmann
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Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red
brinkman smoker
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The Gourmet Electric is our top-of-the-line double grill electric smoker & grill. It has two chrome plated steel cooking grills for a 50 pound cooking capacity, a front hinged door for easy access to the water pan, and wooden handles that stay cool to the touch. The base pan houses a 1500 watt heating element and lava rocks. It converts easily to a waist high grill. It also has a separate base pan design for easy set up and clean up. Includes heavy-duty outdoor vinyl cover. UL Listed..../ Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red / brinkman smokerBrinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red
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Customer Review :
A easy way to smoke food : Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red
***Update: I will leave the text below as originally written: so the entire paint on the inside pealed off in one giant sheet during a cold day/smoking session. The exchange seems again to be fine. ***
I've had mine for a year, and love it. It was cheap, easy and gets used all the time. It's pretty foolproof. Didn't have any of the paint problems that someone complained of. The smoker gets as a matter of fact hot enough (unsure why folks complain that this is a problem, unless they have a defective unit), as you don't want to cook the meat quickly, or the smoke won't penetrate. For the price absolutely get it. Make sure to get the cover if it isn't in the box (some come with some don't) if you live anywhere there is rain, as rain + smoke/ash lead to rapid corrosion. Make sure this thing is Well vented, as it produces thinkable, amounts of smoke if used correctly. For a big smoke, as someone noted you have to add more wood (depends on the chunk size). They note in the hand-operated that you should not have the chunks touch the heater, so take care in placing the chunks.
Pros:
Lightweight, make sure to get cover for it.
very inexpensive
super easy (put in wet wood, put in liquid, put in meat, plug in, repeat)
produces gobs of smoke (make sure no air intakes for your house are nearby, you only do that once!)
nice big fluid bowl
2 racks, each capable of holding a big turkey (I've done 2x19lbs)
Electric works when it's cold and it doesn't run out in the middle of a big cooking session, unlike propane (pure wood smokers have this advantage if you have a big wood pile)
Easy cleaning
Nice side door for adding the odd chunk of wood
Cons:
Ash builds up quickly on the lava rocks, which after a long while will start to float (I've taken to periodically rinsing the rocks in a colander)
There is no smokestack, so smoke comes out on all sides of the top (just be aware)
This is more a mild hard smoke (moderate heat, mostly smoke), particularly if it's cold out (this can be a plus with fish - it produces awe appealing smoked salmon)
Times in hand-operated virtually useless (so spend a few bucks a get a remote grilling thermometer, question solved)
How I Use It:
My local oil/ice business here in Boston sells smoking woods (I get 50lbs bags of hickory and mesquite at home depot and cherry and apple at the ice place, all 4 last one season). Take a few chunks and soak them for an hour or 2 (if you need faster smoking, start with one simply rinsed one which will start smoking in minutes)
Smoked Salmon:
Get big salmon fillets at costco. Rinse the fish to get anyone off, and to make spices stick. Look for bones at this point. Pack in Pepper, Dill, Lemon Zest and about 1/4" of kosher salt. Seal it up in the fridge overnight. About 1-2 hours start smoking with whether apple or hickory. Rinse the fish as a matter of fact well to get off the salt or it will be Way to salty. Reapply dill, zest and pepper (there is No need for salt again - trust me), With a remote thermometer in the thick part of the fish, put a bottle of beer in the liquid bowl, slap it on the top rack with some 1/2 lemons (smoked lemon rocks). Somewhere in the 130 range the fish is done (remember it is salt cured, so it can take a lower temp) but feel free to adjust to taste. Most folks say this beats store bought smoked salmon.
Tequilla-Lime Smoked Chicken Tacos:
Get boneless breasts. Rinse, place in big ziploc with tequila, lime juice, lime wedges, a slight salt and pepper, chili pepper overnight in fridge. This is slightly ceviche'd at this point. Don't rinse off chicken. Put wet mesquite chunks in the smoker, add beer to the bowel (a corona or other mexican beer to be authentic) then place chicken on racks (I end up filling up most of both racks). Somewhere between 1-2 hours, check the meat temp (unlike the fish, make it 170+, this is chicken!). Let it rest for a few minutes, then shred to make tacos. It can be easy to over dry the meat, so watch closely. Remember it will be pink on the meat, this is the "smoke line"