Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red
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- UL-listed electric smoker and grill with stay-cool wooden handles
- 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
- Base contains a 1500-watt heating element and lava rocks; dome lid
- Front-hinged door; porcelain-coated steel water pan; vinyl cover included
- Measures 17 by 17 by 35 inches; 1-year limited warranty
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|Shipping||—||FREE Shipping||$37.00||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||—||Amazon.com||Old Smokey Products Company||Amazon.com||Amazon.com||Amazon.com|
|Color||Red||Black||Grey||Black||Silver||High Gloss Black|
|Item Dimensions||17 x 17 x 35 in||25 x 25 x 45 in||17.5 x 17.5 x 29 in||14.75 x 31.4 x 14.75 in||11.5 x 11.5 x 24.5 in||20.8 x 18.9 x 28.9 in|
|Item Weight||—||25 lbs||23 lbs||23 lbs||12.16 lbs||17.2 lbs|
The Gourmet Electric is our top-of-the-line double grill electric smoker & grill. It has two chrome plated steel cooking grills for a 50 pound cooking capacity, a front hinged door for easy access to the water pan, and wooden handles that stay cool to the touch. The base pan houses a 1500 watt heating element and lava rocks. It converts easily to a waist high grill. It also has a separate base pan design for easy set up and clean up. Includes heavy-duty outdoor vinyl cover. UL Listed.
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So, I ordered one for myself with Christmas money.
I'm happy with the smoker now, however I had some issues with the first TWO shipments.
In the first shipment, the heating element was missing. Amazon Customer Service promptly shipped out a whole new smoker.
In this replacement shipment, the heating element was broken. It would blow every outlet I plugged it in. (I checked in the manual for required amps 15-20. All my outlets are 20a or higher).
I contacted Amazon again (upset at this point because I'm ready to do some cooking) and the representative was able to calm me and offered me several options.
1. Ship out a whole new smoker and return the first two
2. Offer a full refund
3. Keep it AS-IS and receive a 25% refund
For me the 3rd option was the best because the replacement part cost about $32 plus shipping.
To my surprise, Amazon refunded the amount it would cost to have the replacement shipped to me. In addition they gave me $10 towards my next purchase.
I'm getting off point in the review...
GREAT Smoker once it's working!
Thank you Amazon for understanding my frustration.
I would recommend not checking in on the meat too often. Get a good idea of how long you're supposed to smoke the size and cut of meat you have and only open it to check after at least 2/3 of the time has passed. Opening the hood is the biggest cause of heat loss in this and probably every other smoker - plus it lets all the delicious smoke out. There is a little door in the side that allows you to check in on the condition of the wood and charcoal. I recommend only using wood "chunks" not chips - chips are very thin and burn more than they smoke. They are a waste of money. Also despite popular opinion - do not soak the wood, that tends to lend a foul taste into the meat. Just use the dry chunks.
The quality of this is top notch, it assembles very quickly and I def. recommend this to anyone.
Here's the first recipe when you get your smoker: Pulled Pork....
Take an 8-10lb Boston butt and smother it in yellow mustard. Then cover it with the following mixed dry rub:
1/4 cup kosher salt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup garlic powder (less or none if you don't love garlic)
1/4 cup brown sugar
Let it sit covered in the fridge overnight if possible. The dry rub will turn into a cake on the outside of the meat. Fill the charcoal pan on one side with 1/2 bag of charcoal and get a chimney full of charcoal started. Then dump the hot coals on the other side of the charcoal pan - the idea being to maintain consistent heat over the life of the smoke. The hot coals will eventually spread to the others.Then cover the charcoal with 2-3 lbs hickory wood chunks and 2-3 lbs of mesquite wood chunks. Fill the water pan up and add 1 cup apple cider vinegar to it. Smoke away at ideal temp for around 6 hours. When the temp hits 165 remove and wrap in tin foil for 20-30 minutes, then pull and mix with your favorite BBQ sauce and grilled onions.
1) The bottom base has no way of attaching to the body. When carrying, you have to bend down all the way and grab hold of the base... and it's just... awkward. You're telling me you couldn't add a simple couple latches so I could carry with the side handles? Nevermind, I'll custom add them myself.... sheesh. What good is a vinyl cover if you go to grab it by the handles and only half of it comes along?
2) It will lose heat with the slightest breeze. The temperature fluctuations will add significant time to cooking. I had to fashion a wall of materials together to prevent a very, VERY light breeze from dropping temperatures up to 30 degrees at a time. Also, the top rack cooks slower than the bottom rack, with a temperature difference of around 20 degrees. Consistency is important in cooking temperature when smoking.
While it's ok for a young novice who's learning to smoke and doesn't want to spend a lot of money, you'd be better off spending the extra $100-$200 to get a better sealed system with temperature adjustments. Otherwise a 6-7 hour pulled pork cooking time may turn into 9-10 hours... with very hungry guests.
(Note: A Maverick ET732 Dual 2 Probe Thermometer was used for determining temperatures)
Was disappointed to see the dome is scratched in multiple places, and the water bowl had several dents in it. One of the dents was so deep I am surprised it did not make a hole, but the paint is gone around the dents and continuing to flake. Not bad enough damage to warrant packing it back up and sending it back, but still disappointed with the result.
There was no apparent damage to the packing material, so assuming it looked that way when placed in the box.