Customer Reviews

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

5 star:		(7)
4 star:		(5)
3 star:		(3)
2 star:		(0)
1 star:		(8)

 

 

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.

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.

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 davidwalsh@home.com. 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!

Good smoker but, - the body of the unit has a tendency to get sprung thus allowing the air to escape. A heavier ribbed constuction would make it last longer.

I don't own one of these but I am looking to purchase some type of smoker and noticed a couple of people complaining that they can't find parts - particularly the electric element.

For those of you looking for replacement parts for the Brinkmann Electric Smoker try their web site at: www.thebrinkmanncorp.com

Select the item you need parts for and follow the trail to the list of parts and accessories. You should find an electric element there.

I guess the electric smoker was OK at first but I cannot seem to be able to contact the company to see if the electric element is under waranty or how to purchase a new element. The smoker still looks new (about 6 months from Home Depot) with virturally no rust or soot on it. The big problem with the smoker is the 2-3 inch split in the element that is the reason it doesn't work. This web site is not designed for anything but selling new products and getting raving reviews. What I need is a company that is concerned about the folks that have already purchased products that need help. This is the first time in my life that I have had to have a password to complain.

Regards,

I feel the same as the person in the review that I just read.I've got this good looking Brinkman Electric Smoker that the element has gone out on, which I haven't had very long,and I can't find a replacement part.

This is a truly outstanding product for those who do not wish to mess with charcoal or don't have room for one of those huge two-stage smokers. I have had both the charcoal and the electric version of this particular product and I prefer the electric one by far. I just finished a big batch of smoked spare ribs last weekend that the neighbors thought were great. This weekend, I'm going to smoke spare ribs and baby backs as well as a brisket. However, don't forget to buy rib racks to set on the two grills and fill with ribs. Without two racks to allow the vertical placement of the ribs, you won't have room to smoke enough for company. Also, the ribs seem to smoke better in racks and you don't have to turn them over during smoking to baste them onboth sides. This is a great product and it stands on the deck right beside my Brinkman Pro-2500 40,000 BTU gas grill. I'm sold on Brinkman products!

Every Thanksgiving my hubby cooks 4 of the most gorgeous turkeys ever on his Brinkman electric smoker. They come out looking as good as any in the best cooking magazines and taste incredible. All our friends comment all year long about looking forward to more of his wonderful turkey. Of course, we use it all year long and enjoy everything cooked on it. If there is one drawback, it would be the fact it cooks a bit slower than usual if the weather is really cold outside.

I've had a Brinkman smoker for about 21 years--yep, it still works great!! My company always delights when we fix something from the smoker (we've given two as gifts) and it's soooo easy!
The meats come out so juicy and tender. It's interesting to try different woods as flavoring. We still seem to enjoy the hickory smoke the best. Can't say enough about the product. Totally satisfied after all these years!!