BigEasyBBQmaster
BigEasyBBQmaster's stats
- Review count1
- Helpfulness votes33
- First reviewJune 17, 2011
- Last reviewJune 17, 2011
- Featured reviews0
- Average rating5
Questions
- Question count0
- Helpfulness votes0
- First questionNone
- Last questionNone
- Featured questions0
Answers
- Answer count0
- Helpfulness votes0
- First answerNone
- Last answerNone
- Featured answers0
- Best answers0
BigEasyBBQmaster's Reviews
The Brinkmann Smoke N' Grill 23 in. Charcoal Smoker and Grill features a high-gloss black finish and rugged, cold-rolled steel construction for durability and easy cleaning. The smoker has 2 chrome-plated steel cooking grids to help you cook turkeys, hams and roasts with ease, and the smoker's porcelain-coated charcoal pan can hold up to 10 lb. for extended cooking times.
Overall rating
Amazing Smoker,
PostedJune 17, 2011
BigEasyBBQmaster
from New Orleans
I bought this because I wanted to learn how to smoke foods, you know, really barbecue. So, I figured $39.97 was an inexpensive entry, so if I was not good at it, it didn't cost me a fortune.
BUT, I have to tell you, after a few modifications as written on these reviews, this baby smokes ribs like a professional barbecue restaurant. It is amazing.
1st, I attached the legs on the outside of the smoker, opposite of the instructions.
2nd, I drilled five 1/4" holes in an X pattern in the bottom of the charcoal pan.
3rd, since attaching the legs on the outside of the smoker leaves you no place for the charcoal pan to sit, I use 4 regular bricks, stand them on their sides and create a box formation with them, leaving a gap in between the four bricks. I sit my charcoal pan on this. By doing this, there is an open air space beneath the pan so the fire can breathe. next, I just lift the pit onto and off of the pan. It sounds like a pain, but is very easy to do. This makes keeping your fire going easy because the side access door in the smoker is too small to add additional coals if you need to add to the fire. HOWEVER, the side door IS large enough to add wood chunks to keep the smoke going, just use long tongs. For a standard rack of pork spareribs, the first batch of charcoal kept the heat in the ideal range for a total of 6 hours, 2 hours after the ribs were finished.
With these few modifications that took, literally, 5 minutes to complete, this smoker produces long term heat and barbecue that rivals any you get from a professional barbecue restaurant.
It is amazing! No need to spend a fortune on an offset smoker. This baby does the trick. The only reason you would need to upgrade to a larger pit is if you always feed large numbers of people. But, if you are feeding the standard 4-12, this baby can handle it. I am sooooooo pleased with this pit.
BUT, I have to tell you, after a few modifications as written on these reviews, this baby smokes ribs like a professional barbecue restaurant. It is amazing.
1st, I attached the legs on the outside of the smoker, opposite of the instructions.
2nd, I drilled five 1/4" holes in an X pattern in the bottom of the charcoal pan.
3rd, since attaching the legs on the outside of the smoker leaves you no place for the charcoal pan to sit, I use 4 regular bricks, stand them on their sides and create a box formation with them, leaving a gap in between the four bricks. I sit my charcoal pan on this. By doing this, there is an open air space beneath the pan so the fire can breathe. next, I just lift the pit onto and off of the pan. It sounds like a pain, but is very easy to do. This makes keeping your fire going easy because the side access door in the smoker is too small to add additional coals if you need to add to the fire. HOWEVER, the side door IS large enough to add wood chunks to keep the smoke going, just use long tongs. For a standard rack of pork spareribs, the first batch of charcoal kept the heat in the ideal range for a total of 6 hours, 2 hours after the ribs were finished.
With these few modifications that took, literally, 5 minutes to complete, this smoker produces long term heat and barbecue that rivals any you get from a professional barbecue restaurant.
It is amazing! No need to spend a fortune on an offset smoker. This baby does the trick. The only reason you would need to upgrade to a larger pit is if you always feed large numbers of people. But, if you are feeding the standard 4-12, this baby can handle it. I am sooooooo pleased with this pit.
Yes, I recommend this product.
Share this review:
+33points
33out of 33found this review helpful.
BigEasyBBQmaster's Questions
BigEasyBBQmaster has not submitted any questions.
BigEasyBBQmaster's Answers
BigEasyBBQmaster has not submitted any answers.