This Brinkmann 15-1/2 in. Electric Gourmet Smoker is a combination smoker and electric grill and features a high-gloss red finish. The smoker has durable, chrome-plated steel components and can cook up to 50 lb. of meat at once. A front-hinged door provides easy access, and the smoker features a separate base pan to easily convert to an electric grill.
(257 reviews) 257
88%of customersrecommend this product221 of 252reviews
Rating Breakdown257 reviews
88%of customersrecommend this product221 of 252reviews
OK.. I think I have already reviewed this smoker. It does a fabulous job..your ribs will impress people. It is well worth the price. Of course if you compare it to the high dollar smokers, I am sure you can find better. But today I wanted to add a note to my previous review... and this is important. Read the instructions!! I have had two of these smokers...and I just ordered a third. The reason that I ordered a new one is because the last one I bought burned a huge hole in my deck and charred itself into oblivion. (We won't even talk about the fate of the pork roast) So why would I recommend it?... and replace it! Because it was my fault. I decided to wash the lava rocks before smoking... they were getting oily and ashy from previous smokes. I had NOT read instructions...and when I put them back, I put them on top of the heating element. DO NOT DO THIS!!
Pros: Easy to Assemble, Easy to Clean, Sturdy, Large Cooking Space, Distributes Heat Evenly
I purchased this electric smoker looking for something easier to use sometimes instead of my wood/charcoal one off my main grill. I read all the reviews (which were mixed) and took a chance. I was NOT disappointed! It took a few times to gauge the heat. The first time the meat (beef) I did went WAY to fast and the 2nd time (pork) took a lot longer than expected. In both occasions (and always) I use a remote, electric thermometer so regardless of the smoker temp I have perfect readings on the meat temp.
Now. Due to the above fluctuations, I bought a thermometer (about $10 also from HD) for the smoker itself, drilled a hole in the top and installed it and it works perfect! However. The instructions provided with the smoker say the unit heats to an even 250F...this is woefully wrong (and high). I can tell you that after about 10 times smoking various meats the unit runs from about 170-190F on average(depending on wind and outside temps). It never broke 200F - ever.
Now. When I put wood chips in the bottom overtop of the lava rocks (and you will need to buy a small bag as what is provided with the smoker is not enough), I pre-soak the chips (not chunks) and wrap them in foil and puncture about a dozen or so holes in each package. I put 2 in which last (smoke evenly but not too much) for about 3 hours and this seems to work perfectly.
Overall this is a great smoker and I use it every weekend now and because it's electric I use it on my front covered porch also as it gives off very little external heat and I am looking forward to using it in the winter time also!
I highly recommend this product but definitely get and install the additional thermometer for the smoker itself. It's an easy 5 minute job and will help tremendously with your consistency of cooking.
P.S. I also bought the $10 cover that is recommended for it. It's a bit big but does the job well.
Pros: Large Cooking Space, easy to use/master, Great Value, set and forget
Cons: actual temp lower than specs, needs added thermometer
I've smoked some briskets, ribs and chickens in this bad-boy, and they all came out amazingly fantastic. Nice, even smoke flavor and perfectly cooked with constantly even heating. The water/marinade pan is perfectly situated to constantly self-baste the meats in the smoker and keeps everything moist and juicy. The smoked chicken, which was the best tasting chicken ever, was amazingly moist in the breast meat, which is often a problem drying out in other cooking methods. Especially good cold and in sandwiches the next day. I forsee great things happening with this smoker and other meats!
I did place a loose tinfoil seal around the edge to keep in more smoke and heat, which works both for keeping the edge of the grill clean and keeping in the smoke and heat.
The added grill attachment works great. Remove the smoking cylinder and put the grill above the heating element and you've got yourself a quick and easy electric grill! Made me some delicious hamburgers and hotdogs. Used both the smoker and the grill attachment to smoke the hamburgers for 15-20 minutes then finished them off by removing the cylinder and grilling them over the hot element.
Pros: Easy to Assemble, Sturdy, Distributes Heat Evenly, Durable, Easy to Clean, Large Cooking Space, Superior Craftsmanship
This is a great smoker. This was my first year smoking a turkey for Thanksgiving. I followed the instructions and the turkey tasted great. I've also tried smoking a brisket and it's was also great. For a new user, this smoker is the way to go. Make sure you clean it after each use.
Pros: Easy to Assemble, Easy to Clean, Sturdy, Distributes Heat Evenly
We bought this smoker last year memorial day weekend. It has been a year and I still LOVE my red bullet! It is so simple to smoke meat on this smoker. I equate it to a crock pot. You just season the meat, soak your wood chips, fill the water well, plug it in and walk away! Come back however many hours later and you have perfect ribs, pork shoulder, beef brisket etc. The smoker runs at a constant 225 degrees. The trick I learned from watching Alton Brown was to loosely wrap your pre-soaked wood chips in tin foil, leaving the aluminum foil packet open at the top. This makes the wood chips last longer, so the smoking process is longer.
This smoker is also really reasonably priced. No need to spend a ton of money, this works just fine!!
Pros: Durable, Easy to Assemble, Sturdy, Distributes Heat Evenly
I went with an electric smoker so that I could keep it at a constant temperature easier than with a traditional charcoal smoker. All the flavor is still there. Basically, there is an electric heating element surrounded by lava rocks. I make a foil pouch filled with soaked wood chips and poke a few holes in it, put it on the lava rocks.
A meat thermometer is crucial, as there is no gauge on the smoker itself. My tri tip was done a lot faster than I thought -- after about two hours. It was tender and flavorful.
I would recommend this smoker to other beginners. Definitely will be adding a temperature gauge to the lid in the near future.
I had a similar smoker a couple of decades back until it was worn out. Replaced it with the small frig type smoker with four racks. The problem with them is that when you open the door to add wood, you loose tons of heat and smoke. I never liked the operation or food off of it as well as my old smoker of this style.
The nice little door on the side of this one lets you add wood and water with very little temp or smoke loss.
So far, I have smoked a whole grass fed beef filet, a port butt (best pork I have ever had and I am a BBQ lover), and a couple of pans of almonds, all over apple wood. The design of this makes it so easy to use and the results have been stellar. One thing it needs is a temp gauge, and I am going to take the one off of the old frig smoker and put it on this one.
Pros: Durable, Easy to Assemble, Easy to Clean, Sturdy, Large Cooking Space, Distributes Heat Evenly, good looking
Very happy with this Smoker. This is my first, and I used the reviews to help guide me. There were some negatives but overall I took the leap of faith and am very happy with the results. Only gets to about 200 degrees but cooks everything that I have put on it just fine. I tried putting in more lava rock to increase the heat but when covering the element it lowered the temp. I removed some but left enough to fill around the bottom of the element and that seems to work great! Also wrapping the smoking wood in foil is a great trick to help keep the bottom pan clean and easy clean up. For the price and results I highly suggest this smoker!
Pros: Durable, Easy to Assemble, Easy to Clean, Sturdy, Distributes Heat Evenly
Pros: I love this smoker, because it does a great job: It was easy to assemble. My first Boston Pork Butt turned out to be tender and juicy, The flavor is amazing. I am considering smoking a turkey for Thanksgiving :0) Cons: The product was delivered by UPS in an open broken box, the water pan had a big dent in it and the dome had a whole in it. After calling and reporting the damaged parts, I had the new replacement parts at my doorstep within 10 days.
I can't believe the pros in this blog have NOT figured out how to raise the temp for not only faster cooking but much larger meats.
I routinely cook 15 pound turkeys in 2.5 hrs and fall-offa-da-bone-ribs in less time in dead of winter, including snow! !
Simple: just cover up the entire kettle with the cardboard box it came in and then cover again with a BBQ grille plastic cover to keep the snow from melting. Nothing will burn or melt not even the cardboard on mine that is 4yeares old. I had one cardboard cover for over 6years overseas. Hint...keep out of rain.
Pros: Durable, Easy to Assemble, Easy to Clean, Sturdy, Large Cooking Space, Distributes Heat Evenly, put wood between coil not on coil., no wood soaking needed with water pan, heavy meats towards outside grille, add cut up citrus to water pan, add spices and herbs to water pan, put cut up veggies on bottom grille in foil, mix apple wood with mesquite hickory, once done put bbq sauce on foil then wrap meat, wiring permitted two coils can be used, save lava rock for your garden soil wash rock
I have the old model without the thermometer and with a black finish versus the red, but everything else is the same. I've done hundreds of racks of ribs, chickens, salmon and chops with Ole' Reliable over the years with great results. I even smoked a standing beef rib roast for an hour and finished it in the oven inside for a little smoky kick to the prime rib.
When we moved out of state, it came with us of course, and the main cylinder got slightly squished in transit. I just pushed it back into "close to round" shape and deformed the dome slightly to match. Still works great. Think I'll have a couple racks of ribs tonight.
Had to retire my old charcoal smoker, and decided to try an electric one this time. I really did not expect to be able to get a real "smoked" taste without a real "fire".. but I was pleasantly surprised. My smoked Salmon was great..delicate smoked flavor without the fuss of charcoal.. just a hand full of pecan wood chips did the trick. Plus... while I was smoking the fish, I put a pot roast on the lower rack..in a covered dutch oven..and a few hours later I had a perfect pot roast! It works beautifully as a slow cooker for meats or stews or soups..anything you want to slow cook. I do wish that the top section could be locked to the bottom so you could pick the whole thing up all together..but other than that.. love it so far.
I had one like it that I bought at a Home Depot in 1986 lasted until 1993 when the element burned up cost for replacement element was about the cost of the grill so in 2012 after smoking food on my gas grill (I got tired sitting and watching it all the time ) I bought a new one as we like smoked hams , turkeys ,fish etc.anything When I bought the first one I paid $10.00 less for it than I paid in 2012 a great deal Put your food on it and walk away for a couple of hours Read the instructions and enjoy ! Also DO NOT OPEN COVER AS IT TAKES ABOUT 30 MINS OR SO TO GET BACK THE HEAT TO GET COOKING AGAIN and soak your wood chips in water for at least 4-5 hours for a good smoke its better over night use cherry, pecan, plum, pear,apple, any type of wood like that
Pros: Durable, Easy to Assemble, Easy to Clean, Sturdy, Large Cooking Space, Superior Craftsmanship, Distributes Heat Evenly
I have used the electric smoker for 3 or 4 years and loved it. so i sent one to my sister in reno, NV and visited her and cooked 31 pounds of boston butts. we had 40 people using " Eastern North Carolina Barbecue (Pig Pickin) they loved the meal. I had to cook it longer than i usually do "cus so much meat in a small area. the meat was cooked to 180 degree f. mmmm.. thank you
Plugged it in and it reached 350 degrees. Smoking meat(brisket) is usually done around 175 to 250 so I headed back to the depot and bought a dimmer switch for a ceiling fan. Spliced in the dimmer into the electrical cord of the smoker. Heated the grill up to 225-250 depending on outside temp and it stayed exact for 14 hours. I put a few hickory chunks directly on top of heating element and smokes like a champ. For the price of the smoker and the dimmer switch I would recommend it. Great for beginners.
My wife bought this for my birthday and I immediately started using it. Using the times for smoking different meats, from the booklet provided with it. my meats never got hot enough to finish cooking. I had to finish it in a conventional oven. After several tries, with the same result, I contacted Brinkmann and they replaced the element under warranty. It works like a champ now. Takes a little longer than a charcoal water smoker, but you don't have to tend it. A tip: I use a stainless steel smoker box to put the smoking wood in. I use small chunks, maybe 4-5 times the size of chips. I elevate the box above the element with large pieces of lava rocks I already had, though you can probably use a common brick. This method gives the meat the prefect amount of smoke and you don't have to add any wood later.
I had one of these when I lived in Hawaii and loved it. I mainly used it to smoke Turkeys. Too expensive to ship back to the mainland when we moved. Finally bought a replacement. The only negative I have on quality is the holes on the wood handles don't quite line up for the screws. As for design, it would be nice if the electric element had a light to tell if it was heating, but for the price I didn't expect it. The one thing I would caution is if you are cooking meat, poultry or fish on both racks at the same time, the stuff on the lower rack cooks faster. So, you may end up with stuff on the bottom rack overcooked. it would be a real pain to remove the top rack and get the meat off the bottom rack. You also would risk uncooked meat juices dripping onto the meat below, danger of food poisoning. Best to put vegies, potatoes, etc on top. I cooked 3 butterflied chickens at once so far. 2 below, 1 on top. great smoke flavor. The one on top was ever so slightly underdone (but thermometer read done), the 2 below were a tad dry / overdone. Can't wait to smoke a turkey for Thanksgiving.
Makes great pulled pork and sausages (so far). Some glitches in the design, for instance, it is tricky to refill the liquid pan and add wood chunks during a smoke, but it can be done. Also would be nice if the bottom could be latched onto the middle so it can me moved easier. Still, convenient way to get your smoke on..
Pros: Distributes Heat Evenly, Large Cooking Space
Pretty easy to put together and does a good job for the novice like me. Everything I have smoked has turned out well. I do wish it had a temperature control as I think sometimes it smokes a little hot but for the money it is a great deal and so far I am happy with it.