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Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
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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 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black / brinkman smoker and grill
- 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
BEST DISCOUNT Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
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Model Of Item : 810-7080-7
Product Brand : Brinkmann
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Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
brinkman smoker and grill
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Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
brinkman smoker and grill
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Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
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Customer Review :
Love this smoker! My beloved cooking tool... : Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
I've used this smoker maybe 6 times for a total of colse to 50 hours. On my last pork butt, the element died. Good riddance, because the element is way too hot for my liking and has no temp control. I'm thinking of dropping down to 750 watts or maybe 1000 watts but am open to suggestions.
I'd give this a best quote had it come with a smaller element with a control on it. 1500 watts is too much power even in a Chicago winter, then when you factor in the supplementary heat from charcoal and wood the heat for real goes over 300�. Yes, I used a pan of water under the meat. I'm not an amateur!
I think the found of the unit is good and allows adequate heat to escape but just be specific when you're using this and remember that the element is A Lot more considerable than needed.
Edit: November, 2011
I've thrown the entire unit away (put it on the curb for scrappers actually). The electronic element died and I supplanted it with one that died. Obviously after cooking in it for 10 hours you can't cover it immediately or put it away and if it rains the water just collects and rusts in the bottom.
I've since supplanted it with a much economy and more efficient solution: I build a wall with two paver bricks in my Weber kettle grill and put the coals in there, put a pan of water on the other side, put on the grate (I have one that's hinged for adding more coals), then put two more bricks over the hot side to preclude flare-ups. Put my meat over the pan and let 'er go. Cost me under $5 for this solution, doesn't wish any supplementary grills on my patio and produces splendid smoked meats. My grill smells splendid now and I get great flavor even when I'm not smoking with it. Four standard bricks is all that's needed to transform a Weber Kettle (Silver series) into a smoker.
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