Brinkmann 850-7005-0 Cook'N Ca'Jun Electric Smoker/Grill

by The Brinkmann Company

Product Features

• Electric grill/smoker, with Bar-B-Rok in bottom for even heat distribution
• 1500-watt heating element operates on standard household current
• Two chrome 15-1/2-inch cooking grids holds 25 pounds each
• 4-quart porcelain pan for water smoking to reduce meat shrinkage
• Made of steel, with black, electrostatic-fusion finish

Product Details

Product Manual [876kb PDF]

• Shipping Weight: 27 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00002N62V
• Item model number: 850-7005-0
• Average Customer Review: 3.1 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #131,879 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
  • #72 in Patio, Lawn & Garden > Grills, Smokers & Outdoor Cooking > Grills & Smokers > Electric Grills

Product Description

Amazon.com Review

Quickly and easily convertible, this combination electric smoker/grill employs a 1,500-watt heating element to fire up a long-lasting Bar-B-Rok in the bottom that uniformly distributes heat for smoking and/or grilling. Two chrome-plated 15-1/2-inch cooking grids hold 25 pounds of food each. There's a 4-quart porcelain pan for water smoking that reduces meat shrinkage. The main smoker body lifts off so wood chips can be placed on the Bar-B-Rok for flavoring food. Made of steel, the smoker/grill has a black finish that has been electrostatically fused to the steel for rust-resistance and beauty. It carries a one-year warranty against defects. --Fred Brack

Product Description

Operates on 115 volts standard household current. Long lasting Bar-B-Rok provides even distribution and efficient use of cooking heat. 1500 watt electric heating element provides ample cooking heat. Four quart porcelain coated water pan for water smoking.Reduces food shrinkage and prevents burning. Cooks any size meal. The two 15-1/2" chrome plated cooking grids hold up to 25 pounds each. Electrostatic fusion finish on steel. Glass-filled nylon handles, heat and weather resistant. Main smoker body liftsoff for easy access to add smoke flavoring wood on top of Bar-B-Rok. One year limited warranty on all parts. Segments quickly rearrange to convert from a smoker into an electric grill. Color: Black.

Customer Reviews

Most Helpful Customer Reviews

87 of 87 people found the following review helpful:

4.0 out of 5 stars It takes some practice.. but works great!, October 7, 2002

By A Customer

This review is from: Brinkmann 850-7005-0 Cook'N Ca'Jun Electric Smoker/Grill (Lawn & Patio)

First, let me say that I actually own the larger Smoke'N Grill model and not the Cook'N Ca'Jun listed above but I believe that both models use the same electric element. I acknowledge that purists will prefer a full wood smoker, but I really like the electric version and would not hesitate to buy another electric smoker. It is dramatically easier to use than a charcoal smoker. It gives consistent results because it holds a constant temperature without fooling around with a potentially unpredictable fire. My smoker is at least 5 years old and is still using the original element. Perhaps I can provide some suggestions to those of you having trouble:
* Don't drop wood chunks right down on the heating element. I use wood chips from Charcoal Companion that have been soaked in water overnight and wrapped in a foil pouch. Make a couple of air holes in the pounch and lay it on the rocks, but not in contact with the element. This will allow the right smoldering effect and prolong the life of your element. Important that the chips are *soaked for hours* and not just a little wet. You should not need to add additional wood unless you are smoking for an excessively long time (like more than 8 hours). Also, you do not need to see a cloud of rolling smoke to get that smoked flavor.
* This type of cooking takes practice. One of the most frustrating things in the beginning will be the time that it takes to cook throughly. Nothing is worse than having a hungry crowd of people standing around before the meat is finished.
* Your recipes need to be fine tuned to work well and the constant temp of the electric smoker helps. However, wind conditions and outdoor temperature can prolong cooking times.

There are some things you can to do help.
* Place the smoker in a spot protected from the wind as much as possible.
* Avoid taking the meat straight from the fridge to the smoker, especially with thick roasts. Take them out and let them warm to room temperature prior to putting on the smoker.
* By all means, resist the temptation to peek. Every time you open the smoker, it drops the temperature and it takes awhile to recover. My rule is that every peek adds 15 minutes to the cooking time.
* Add water if necessary by opening the side door but never add cold water into the pan. Preheat the water before adding to the water pan.
* I have installed an insulating jacket on my smoker. I found this at Home Depot. It is basically a foil covered thing that helps keep the temp up in cold weather.
* If I'm in a hurry or want to be finished at a very specific time, I will sometimes wrap the meat in foil and finish it in the oven. Especially for pork which needs to reach a minimum internal temperature of 150 deg F to be safe. I try to get about 165 deg F.

20 of 20 people found the following review helpful:

4.0 out of 5 stars it's not bad, August 12, 2001

By 

Black sheep (Hillsboro, Oregon United States) - See all my reviews

This review is from: Brinkmann 850-7005-0 Cook'N Ca'Jun Electric Smoker/Grill (Lawn & Patio)

For a cheaper model of smoker, this one is ok. It regulates the heat in a range of 225 to 270 for a hot smoke. Don't try to cold smoke unless you pull the element and replace with charcoal. Expect to replace the element at 30 bones plus shipping. I have also dropped the temp by pulling the brinkmann element and using a electric charcoal starter element. For the price it does well and holds a lot of food and has a huge water pan.

24 of 25 people found the following review helpful:

5.0 out of 5 stars Amazing smoked BBQ, August 24, 2000

By 

David C. Walsh (Minneapolis, MN) - See all my reviews
(REAL NAME)   

This review is from: Brinkmann 850-7005-0 Cook'N Ca'Jun Electric Smoker/Grill (Lawn & Patio)

I live in the South. I know barbecue. This is a great smoker. I use it with a rub I put on the meat the day before and use hickory and mesquite wood. I'll tell you where to get the rub if you email at [e-mail]. Don't let anyone tell you that this isn't the purist way. Once the wood catches and starts to smoulder, you can unplug it and let it cook the food!