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Product Description
Amazon.com Product Description
Enjoy slow-cooked barbecue and authentic smokehouse flavor with this electric smoker and grill. Perfect for large gatherings, it comes equipped with two chrome-plated steel cooking grills that can hold up to 50 pounds of food. Cook a ham on one level and a chicken on the other. Both the top and bottom grill levels cook at about the same temperature, so when cooking different types or cuts of meat at the same time, place the meat that cooks the fastest on the top grill for convenient removal. The unit's dome lid keeps in the heat, while its base pan houses a 1500-watt heating element and lava rocks for fast, powerful cooking. Other highlights include a porcelain-coated steel water pan, high-grade wooden handles that stay cool to the touch, and an easy-to-clean lightweight design at just 28 pounds. An instruction manual comes included. The UL-listed electric smoker and grill measures 17 by 17 by 26 inches and carries a one-year limited warranty.
Product Description
Double grill electric smoker and grill, standard size. Converts easily to an electric grill. Separate base pan design for easy set-up. Base pan houses 1500 watt heating element and lava rocks. Two chrome plated steel grills for 50 pound cooking capacity. Wooden handles and porcelain coated steel water pan. Complete unit is UL listed.
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Most Helpful Customer Reviews
29 of 29 people found the following review helpful:
4.0 out of 5 stars
Here's how to smoke perfectly,
By
This review is from: Brinkmann 810-5290-4 Smoke'N Grill Electric Smoker and Grill, Black (Lawn & Patio)
I have a Brinkmann 810-5290-C electric smoker that is so old that I cannot remember when I bought it. I long ago discarded the center section (the longest cylinder) -- although you might want to keep it if you think you will ever want to smoke two different meats (say a turkey and a pork loin) at the same time---- and here is how we get PERFECT smoked meats.
Rub the meat with your favorite seasonings. We find that all of the seasonings are good, just different. So, don'tbe afraid to use poultry seasoning on pork, etc. Be generous. It will stay on the meat using the system I am describing. We use a deep flat pan, 15 inches long, and put water in it ... almost full of water if it is a big meat such as a big turkey, less than half full if it is only a 1.5 lb to 2 lb loin. The juices from the meat will fall into the pan and the mixture will make wonderful gravy base. The water will, of course, steam off over time and you want to avoid letting the pan run dry. But you do not want too much water or your gravy base will be too watery. The water moisturizes the meat during smoking and, very importantly, helps keep the meat temperature down, so that the smoking time is increased. With longer smoking times you get increased smoke/barbeque flavor. A 2 lb loin cooked well done in, say, 35 minutes, is not going to have the flavor of one cooked to the same doneness in 2 hours. Put a meat rack (a wire grill on legs) in the pan to support the meat out of the water. Wrap the meat loosely in aluminum foil. This will MAGICALLY prevent the meat from getting too black on the outside. The foil gets carbonized coating but your meat just cooks/smokes to a beautiful color. Use LOTS of wood that has been soaked in water for at least an hour. Any reasonable wood will work fine. You do NOT have to buy mesquite or apple wood chips. Nothing wrong with them but I also use chips and chunks that I cut from a fallen pear tree. We use a cast iron wood box that we place on the lava rocks, but we supplement that with more well-soaked wood chunks or fine pieces wrapped in aluminum foil. The result is the same. After you finish smoking the charcoal from wood in the cast-iron box is identical to the charcoal from the aluminum wrap. There is a temptation to toss in soaked chunks without wrapping them and that is OK until you lift the cover to check the temperature of your meat at which point it probalby will flare up as a fire. Just put the smoker's wire grill on the base unit, put the pan of water and meat (on the meat rack) on the grill, add the domed cover, plug in the Brinkmann and check the internal temperature of your meat with a meat thermometer. Go by the many published tables of recommended internal temps for meats and seafood. Smoke pork until it is tender (155 - 160 degrees). The water and the aluminum foil will keep it moist. Listen to the cook in your family regarding internal temperatures and cooking times.
25 of 26 people found the following review helpful:
5.0 out of 5 stars
Food never tasted so good,
By Buzz (Massachusetts) - See all my reviews
This review is from: Brinkmann 810-5290-4 Smoke'N Grill Electric Smoker and Grill, Black (Lawn & Patio)
This smoker makes food taste great and is so easy to use. This smaller size is perfect if you don't want to have another full sized grill in your collection and it holds almost as much food as the big ones. Electric smoking is the way to go because it doesn't add any charcoal or gas taste to the food. The steam makes everything moist and tender. This is a great smoker for the price.
18 of 19 people found the following review helpful:
5.0 out of 5 stars
Brinkmann 810-5290-C,
By Asteroid (Kailua, HI USA) - See all my reviews
This review is from: Brinkmann 810-5290-4 Smoke'N Grill Electric Smoker and Grill, Black (Lawn & Patio)
My smoker, received as a wedding gift in 1992, looks exactly like this, thus my review here even though my smoker model ends with a C. We have been very pleased with this smoker over the years. It has turned out succulent smoked turkey, chicken, fish, and pork roasts. Sadly, this morning, as I proceeded to smoke a brined turkey, the plug kept tripping the breaker. I think that may be salt related as we've been near the ocean the last two years. I cannot complain. We got our use out of it and I would replace it with the same one if Brinkmann cannot sell me a replacement heating element first, as the rest of the smoker is still in good condition. I actually prefer smoking over grilling because my food does not ignite.
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