Customer Reviews

Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit

5 star:		(10)
4 star:		(7)
3 star:		(6)
2 star:		(0)
1 star:		(1)

 

 

I have used the Smoke 'N Pit for about 4-5 years. It's worn out! I wish it could have lasted forever. Maybe it would have if I had taken better care of it. It is the most forgiving smoker you will ever use. If you let the fire get too low (almost no charcoal left) no worries....just throw in some more charcoal or wood, walk away, and its back in no time. This is due to the excellent air flow in this cooker. Learning to moderate the air flow is also the key to using this smoker. You can get it too hot in a hurry. The key here is don't use too much charcoal or wood (use less than you think you need) and keep the vents almost completely shut off.

This smoker does a great job on ribs(4hrs), sausage(2hrs), brisket(5hrs), turkeys(10hrs), hams(10hrs), Pork chops and pork steaks(give it up...I can't get the temp. low enough)

This is a great smoker BUT....you CAN NOT USE THE ENTIRE COOKING SURFACE. If you try to use the 1/4 of the surface next to the fire box you WILL burn your meat up. If you try to use the bottom layer (it has a second grate under the one you see in the picture) to smoke on in addition to the top you will get uneven cooking... the bottom layer does not get nearly as much heat or smoke.

Even with these problems, it does such an incredible job...I am ordering another to replace my rusted out one. My next one will be taken care of better.

The Brinkmann Pitmaster Deluxe barrel smoker is a great smoker... especially for the price. We use it for weekend barbeques on a regular basis... and it has held up like a champ. The offset firebox is key if you're interested using it as a smoker. Or you can convert the firebox into an additional grilling surface.

The Brinkmann Pitmaster Deluxe is well worth the cost. It's a central part of every one of our bbq parties.

I am a chef (yes real chef, Cordon Bleu trained) and a law enforcement officer. I bought my pitmaster back in 1998 and my baby is still going strong. 3 things that are important when you buy this bbq smoker.

#1) CURE IT!!!!! CURE IT!!!! CURE IT.
If you wash it cure it again.

#2)When you see rust appear on its surface, purchase the rustoleum bbq black heat resistent spray paint and give it a nice coat.

#3) What will also prolong the life of the pit master is if you put the heat sheilds in it. Get yourself a small bucket for the grease drippings.

Hey B4 I 4get, do purchase the temperture gauge, it does wonders.

I bbq year round with my pit master even in the sub zero winters of Chicago. The Pitmaster is like an American made Fender Stratocaster, it can take the beating and come back for more. The only negetive thing that I would have to say about it, is that I wish that they used thicker gauged steel. HomeDepot sells a version that does have the thicker gauge steel its a different brand. Don't get me wrong I still use a Weber for some occasions, but when it comes to down home smoke'n bbq, nut'n can compare to my Pitmaster...sorry boys & girls, but if you use a gas grill you should be ashmed of yourselves, robbing yourselves of true down home flavor. I am a purist and use only char wood and mesquite or hickory in my bbq.

Gas grilling is False!!

The Brinkmann Smoke 'n Pit is a great choice for those of you who are thinking from moving from the world of grilling, especially gas grilling, to the world of barbecue.
This Pit has the ability to use its offset firebox as a small charcoal grill. Thus it can be used to both grill and barbecue. The offset firebox can handle 10 burgers, three porterhouse steaks or 1 whole chicken. The main Pit can also be used as a large charcoal grill, however the temperature in the main pit is hard to control when using as a grill.
As a barbeques pit the Smoke n' Pit works well. The main chamber is capable of holding 6 - 8 racks of ribs, 4 briskets/shoulders or 10 chickens. The temperature control when smoking is good. This Pit has nearly 700 sq. in. of total cooking space but you need to know that you will almost never be able to use it all. You should think of it as a 450 sq in main chamber and a 250 sq in firebox.
This pit was difficult to assemble because the manufacturing was not precise.
Over all this is a good entry level pit at a good price. Try to take advantage of free shipping.

As a charcoal grill, I give this 5 stars.
As a smoker, I give it 3 stars especially for a beginner.

Pros:
1. The price is excellent.
2. Mucho cooking surface.
3. Many uses.
4. Superior for indirect cooking techniques.

Cons:
1. Steel is too thin to maintain a good steady low heat for smoking; fluctuates too much. Needs constant tending.
2. Air flow is not good for extended burns -- because there is no ash box (to get ashes out). The ashes will gather underneath, changing the nature of how you maintain the heat during smoking and possible quenching the fire.
3. A few welding defects allow some grease to escape from places other than the drip hole.

I recommend this for the occasional experimenter who also likes to do a lot of straight grilling. I also suggest to first buy a simple electric smoker -- they are cheap and easy to use -- as a first smoker. This is not child's play!!!! :-)

I have to agree with the previous reviewer who noted the temperature discrepancy. Items placed closer to the firebox do get MUCH hotter than those on the smokestack end. This is probably my only complaint about this smoker. This problem can be moderated somewhat. You can create a makeshift baffle from aluminum flashing that will help some. You can also put an aluminum drip pan full of water directly in front of the opening which will not only deflect some of the heat but introduce some humidity into the cooking section. Personally, I just don't fill it up with meat. If you're doing several slabs of ribs, use a rib rack at the far end.

Airflow and temperature control were problems for me at first. My particular smoker works best with the air intake vent completely closed. This is not an air-tight smoker so it's still drawing air through the cracks in the door. By keeping the fire low and the vent closed, the temperature doesn't climb over 250 degrees.

Concerning the temperature--forget putting a thermometer in the space provided by Brinkmann. It's too high on the lid and it will read quite a bit higher than the food at grate level. Heat rises, you know. I drilled a hole just above the handle and mounted a thermometer. When I cook with the grates at the upper level, this thermometer reads just about right for the level of the food. When I cook on the lower level, the actual temperature will be 30-50 degrees lower than what this thermometer reads. It's not totally precise but, hey, it's barbeque!!!

I've had this smoker for about 3-4 years. I keep it under a covered area so it doesn't get rained on but the humidity in my area is always high. I've had to repaint it once. The firebox needs repainting now but that's been the only maintenance I've done to it. I just clean out the ashes and the food drippings after each use and roll it under the covering until the next time. Before each use, I line the firebox and the cooking section with heavy duty aluminum foil. That makes clean-up a lot easier. (What did we do before Reynolds?)

I don't smoke a lot with the Brinkmann. Mostly I use a Weber kettle grill. But every time I do a brisket or big roast or several slabs of ribs, I crank this baby up and it's never failed me yet. Keep the temperature low, keep an eye on the fire and don't open the cooking section very often. Just let nature, low heat and smoke do their job.

I've had a Brinkmann SNP for a few years now and I'm just getting the hang of using it. Offset smokers are great things, but they take a lot of practice even when they're good ones, which this one isn't.

However, the true mark of a barbecue professional is that he can smoke on just about anything and it will be good. So think of this unit as a challenge in that respect and look at some of the web pages devoted to modifications of this smoker. The mods are meant to help the awful heat distribution of the stock unit.

Above all, if you get it, don't get discouraged when you can't keep the temps constant for longer than 30 minutes. It's tough with this unit. Look up some modifications (like trays of sand or bricks inside, or home-made metal baffles, or extensions of the stack inside the unit) and try those out. They will help. If it's any consolation, a good smoker out of the box is in the $800-$1,000 range, so you really are saving money here. But it will cost you some in frustration.

I got my pit back in '92 and I have not been kind to this unit at all but it has NEVER let me down. I am finally ready for a new one and will purchase the SNP once again only this tme I will get the cover to keep the Louisiana rain away from it. I BBQ year round and love the results I get with my pit.heat control seem simple for me I leave the smoke stack open full and the air vent open only a sliver and the heat stays around 200-220. I would say invest in a charcoal starter for adding coals and wood in the middle of a BBQ session that way you do not get lighter fluid taste on you meat the person trying to do steaks and pork chops I sugest ya grill those in the fire boxand bbq your larger cuts of meat. ALL and ALL this was a GREAT purchase and you will not be sad ya spent the bucks for this one :o)

This unit is easy to load, easy to maintain temperature, and simply cooks the best barbeque. I have not seen any other wood or charcoal smoker that can compare, dollar for dollar. You have complete control over how smokey the flavor is (or isn't). I only check the temp once every hour. I have done 5 full racks of ribs (on a ribrack), not "babybacks" either, plus 2 pork shoulders at once, and could have fit more! Use all charcoal, all wood, or any combination. I also use charwood because it burns so clean. I recommend ordering the optional thermometer which fits in the built-in opening in the right hand side of the big door. Holds up to 100 lbs of meat! Has a drippings drain on the lower right. Firebox is easy to clean, I use a garden trowel. Tomorrow I'm doing 2 racks of ribs, 10 lbs. of chicken wings, and corn on the cob... I LOVE IT!!!!!

I have had this smoker for about 8 years. As I live on the east coast of Florida, It has been subjected to a great many adverse conditions. Sun, rain, heat, salt air and the occasional 150+ MPH sandblasting. The only degradation that it has experienced was that the 2 legs (without the wheels) need replacing due to rusting off at the bottom, and the grills had to be replaced. maintenance is a snap, just regular cleaning and an occasional coat of oven black. She may not be the youngest lady at the ball, but she still makes the best ribs, chicken and steaks