Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover

I have enjoyed the Brinkmann grill for over 11 years. I have used it with and without the water pan. I have found that if you clean it after use and then lightly coat the insides with oil, the grill will give you years of great smoking. I also smoke on a gas grill and I've experimented with plain wood smoking. The Brinkmann electric is a great option if you don't want to have to babysit the smoker. I live in California, so I can smoke all year round.

Great smoker. It is larger enough to smoke a good amount of meat and keeping the temp in the ideal range is pretty simple. Smoking is a skill and it takes some time to get it right. This smoker definitely helps make bbq taste and smell better.

Regarding Turkeys... I have smoked pretty much everything so far including salmon, trout, ribs, chicken leg quarters, steak, 15 lbs of pork loin (one piece), and much more. One really nice thing about this smoker is that you are able to use the broth that is produced after the smoking inside the water pan, especially if you are smoking something for a long time (4 hrs), you can use the broth as a base for soup or stew. My favorite wood so far has been hickory wood chunks. They are fairly big size.

• UL-listed electric smoker and grill with stay-cool wooden handles
• 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
• Base contains a 1500-watt heating element and lava rocks; dome lid
• Front-hinged door; porcelain-coated steel water pan; vinyl cover included
• Measures 17 by 17 by 35 inches; 1-year limited warranty

This gourmet model has less clearance between the top/lid and the sides of the cylinder body than Brinkmann's standard water smoker. Thus, the gourmet version controls the cooking temperature naturally, precludes the need for an air vent control, and I believe Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover cooks foods slower and more efficiently than their standard cooker (my relatives use). Keep the feet dry or use 4" x 4" bathroom tiles to level the cooker when the feet corrode. You can always use a spare for long cooking times, just pickup and shift smoker to new heat source base.

Install a 12" diameter (1" height) aluminum pizza dish (Web Restaurant Store ADEP12) to rest a 12" diameter perforated grill pizza pan (enameled steel), as the internal charcoal container; allows corrosive ash to not contact smoker bottom. After eight years, on my third of these smokers, my original aluminum and enamel pans remain in service. One aluminum Deep Dish Pan costs $6.00. The Nordic Ware 365 Indoor/Outdoor Large Pizza Pan, 12-Inch costs about $15. Aluminum BBQ pizza pans quickly warp beyond use.

Always add boiling water into the water pan to conserve charcoal and expedite the cooking process. For best results, use only natural lump hardwood charcoal [along with (6-8) natural charcoal briquettes (cold) added to the top of hot coals]. Natural briquettes add the smokey flavor you desire, without chemicals like standard briquettes, and raise initial cooking temperature rapidly.

Only one distributor exists in the US for pimento wood products, if you desire to use this smoker to make real jerk foods. We use Lawry's 30-Minute Marinade, Caribbean Jerk with Papaya Juice, 12-Ounce Plastic Bottles (Pack of 6) and Raichlen's jerk rub recipe for jerk chicken and jerk pork butt.