Customer Reviews

Brinkmann 850-7000-1 Cook'N Ca'Jun Charcoal Smoker/Grill

5 star:		(4)
4 star:		(3)
3 star:		(0)
2 star:		(3)
1 star:		(2)

 

 

This smoker is very similar to another in the Brinkmann line, the Brinkmann Gourmet, which sells for half the price at local retailers. The Gourmet also has a side door, allowing easier access to the water pan and charcoal pan during long cooking periods. You can no doubt make some excellent barbeque on this model, but you can do the same thing for half the price with the green Gourmet charcoal smoker.

If you are into smokin' with charcoal in a small space, this is for you. This little grill is low maintenance and compact. After my divorce, I had to go get a new one because he took it with him. Yes, I'm a woman and I grill. It's easy on this one. Of course, smokin' is a long process so if you're looking for a quick dog after a ball game, heat it in the micro! This grill made THE BEST smoked pork tenderloin I have ever eaten. Use a great moppin' sauce and take the afternoon. It's worth it! I only gave it four stars because it uses charcoal instead of wood, but you can add your own hickory chips or whatever to enhance the flavors. Go for it!

I have owned two such smokers and specialize in chicken wings. Most important is to get good smoking wood such as hickory. I prefer 1.5 inch branches or bigger, four or five inches long, which we forage for in the local woods. Dead wood is fine; fresh wood will burn longer. Supermarket chips burn up too quickly.

Load up the base with a good amount of charcoal. Once white drop a couple of these hickory chunks on top and mount the rest of it carefully, to prevent spilling water. You will soon see the smoke as the wood starts to "burn," i.e. smoke. Smoke for four or five hours or until the wings are golden brown. If you have to add charcoal (or hickory), no big deal. Grasp both handles loosely but firmly so the unit will stabilize itself, i.e. find a true vertical by rotating in your hands just like a seat on the ferris wheel, and remove, add coals, and replace.

Although you can put the base, which contains the charcoal, on top of the cylinder for charcoaling steaks and burgers, it isn't the best for this although I have done it many times. But having purchased a Weber Kettle for this purpose, I prefer it for the aforementioned. But nothing beats the smoker for quick, efficient smoking, the meats (eye round, chicken) never ever being dried out due to the water basin which sits atop the coals, shielding the meat from the direct heat, providing moisture in the process as well!

Don't overdo the hickory or you'll have a bitter taste. Wings can be eaten with salt only, or with any barbecue sauce such as KC Masterpiece or Bullseye. YOU'LL LOVE IT!

I know of no other unit that outperforms this one, in particular as to the small amount of space needed and its capacity!

You can find much better charcoal smokers for nearly half the price at retail outlets. Any smoker you buy should have a door or entry to add charcoal and chips during the smoking process.

This product is exactly the sort of thing that will leave a bad taste in your mouth. It's shoddily made, and has a bad design. For example, it has no side door so you have to lift the entire cannister up to get into the coals. Also, they do the most obnoxious trick I've ever seen: they deliberately don't pack all the parts in the box and include a note saying to call them to get the rest of the parts... so they can get your name and numbers and put you on a mailing list. No, thanks. DOn't buy this product.

Don't confuse this smoker with cheaper brands, you get what you pay for. Some people prefer those smokers with side acess doors, these let out more smoke/flavor. I've had mine for ten years and am buying another. The handles are much sturdier then similar smokers and quality just seems better.

I have used a Brinkman Smoker Grill for three years. I have a gas grill with lava rocks and use hickory chips. This grill makes by far, the best piece of salmon you will ever eat. Use any brining or marinade recipe you like, cook for approximately 45 minutes on low heat, approximate 225 degrees in the smoker, and you will have the moistest, most flavorful piece of salmon of your life. Peope at my table have howled at how good it is, far superior to any restaurant dish they have ever had. I serve a dill cucumber sauce made by reducing by one half 8 oz wine and chicken stock/clam juice, add 8 oz cream with 1 tbsp flour. Start by sauteeing garlic in tbsp of olive oil and right before serving stir in 1/4 FRESH dill and one cucumber, peeled, SMALL dice. You will be the envy of your friends, the object of desire of your wife, and a hero to your children. Trust ME

You'll note that people either love or hate this smoker. As a South Louisiana boy, I can testify that the Cookin' Cajun is the real deal. It's what a serious water smoker should be.
Now to address some of the negatives:
1. No, it doesn't come wrapped in bubble wrap or styrofoam, but each one I've ordered (3 so far) arrived in perfect condition. And pardon me, but I'm happy I didn't have to mess with disposing of the packing material.
2. No, it doesn't have a side door for adding smoke wood or charcoal, AND IT SHOULDN'T HAVE. Side doors may be convenient, but they allow the smoke and the flavor to escape long before it reaches the meat. Those doors also allow the humidity inside the smoker to decrease, ruining the basting process.
3. Someone complained that theirs arrived minus some parts. Well, stuff happens, and I don't believe it's a corporate ploy to get you on some mailing list. All of mine arrived with every part, and assembly takes around 5 minutes, if you read the instructions and know which end of a screwdriver to use.

Now, the positives:
1. This puppy holds around 25 pounds of meat. That's enough to feed around 20 regular people or 2 cajuns.
2. The design of the smoker, without the door, makes sure that the smoke and the vapor from whatever you've put in the water pan circulate around the meat perfectly, basting as you cook.
3. With just a little care, it'll last a long time, and actually cooks better the more you use it.

In the words of the late, great Justin Wilson, "ya'll want somethin' that be good, dis here be it, I guarentee!"

This is the same smoker that my dad has. For as long as I can remember, my dad has always been the one to smoke the turkey and ham for our family Thanksgiving and Christmas. Everyone always says he does the best job and I have to admit that hiding some turkey to take home is always what I have to do. The smoker does a wonderful job and leaves everything so tender, full of flavor, and everyone that eats wanting more. My dad says his favorite feature is that the top lifts off so that he can easily check the water level and add coals if he needs to. I'm currently looking for him a new one because his is so old, but everytime we go shopping, he won't decide he likes any other smoker because they do not lift off like the Cook'N Ca'Jun.

Remember, nothing is perfect. I received my smoker/grill when my father-in-law did not know how to use it(no really)! He gave it to me after only using it one time, never covered it up, had it for two years. To make a long story short, I cleaned it up, went to the local auto store, bought CHEVY ORANGE ENGINE PAINT, painted it, and have been cooking for six years. My mother-in-law said, and I quote, "NOW THAT IS WHAT A CHICKEN IS SUPPOSE TO LOOK LIKE!" P. S. it can smoke a mean meatloaf! LOVE IT!