Vertical Electric Smoker (Discontinued by Manufacturer)
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- Food smoker features a huge 50 lbs cooking capacity
- Heavy duty gauge steel construction
- Three porcelain-coated cooking grates provides plenty of room to smoke your food
- Two separate, locking front doors
- Sturdy chrome wire handles stay cool to the touch
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Ever hear of Lox? That's smoked salmon. You may have heard of pastrami or turkey. These are cold cuts produced as part of a smoking process, Brinkmann Vertical Electric Smoker is a unique home electric smoker to prepare meat, fish, and poultry.
Smoking was very popular before refrigeration as a way of preserving foods to help extend shelf life. Smoked foods are tasty and tangy. When you think of real BBQ, you're thinking about wood smoked. Smoking turns inexpensive cuts into delicacies.
Let the Brinkmann Vertical Electric Smoker do the work for you. With its 50 lb cooking capacity and three porcelain-coated cooking grates, this versatile electric smoker is ideal for family cookouts or cooking a huge feast for the crew. You can smoke up a feast of your favorite treats, such as ribs, pork, salmon and other cuts of meat. Plus, the food smoker has chrome wire handles that stay cool to the touch.
Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. Instead of using wood, the Brinkmann Vertical Electric Smoker uses electricity. It makes tough cuts of meat and seafood tender and tasty. Give it a try. It's a great old-time yet new alternative to standard charcoal or gas grilling.
Brinkman 1-year limited warranty
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All of that said my first run was a total success and could not have asked for a better job of smoking and the pepperoni and sausage I smoked turned out great and would have been even better if I hadn't tried for a couple more hours of smoke which dried them out a little. But that was operators error and this is the first sausage and pepperoni I have tried to make. The flavor sure beats the soy impregnated store sausage and not having all that fat, which we trimmed off, in the finished product a real plus.
The thermometer on the door proved to be quite accurate and something that I will use in addition to the meat thermometer in the next batch. I got my sausage making supplies from Eldon's Jerky and sausage supplies in Kooskia Idaho. I started with their sample package and a couple others not in the pack. I like all of the ones I have tried so far. Also their casings. The smoker is a real value and would have been excellent had a little more care in assembling been taken. How ever since we do a lot of things in our shop these were not as large a problem as they might be to someone with no knowledge or tools. Visit our web site to see what we do in our shop.
John H. Austin Jr.
45683 Highway 101
Sixes Oregon 97476
This smoker is cheaply made and the assembly and quality control is poor; thus I had to make several fixes/modifications to get the unit smoke-ready. As noted by another reviewer, the inner walls are fastened with screws that are in some cases the same size as the drilled holes, thus they are loose - so loose that a few popped out as I unpacked the unit. I used larger metal screws as replacements where this happened. Also, the two nuts that are supposed to be used to bolt the heating element to the unit were missing; again I had to use my own replacements. The smoker doors were warped and didn't seal flush with the unit when closed using the spring handles. This required some slight hammering to shape them for a proper seal. I also drilled out the pop rivets used for the door hinges and replaced with short metal screws; this helped with the door seal issues somewhat, but the hinges are not very sturdy and still have a lot of flex in them. On first use, I discovered that the temperature gauge on the front was off by about 100 degrees. I installed a much-better replacement gauge (see 2" Thermometer). Finally, a tab on a door handle plate on the inside of the unit broke off after minimal use. To Brinkmann's credit, they shipped the warrantied replacement parts quickly after they were ordered.
Having said and done all that, it turns out the smoker actually works pretty well. I've used it to smoke chicken, chicken wings, turkey, pork shoulder/loin, and beef brisket. All came out with great results. The electric heating element seems to be working fine so far (no melting), and regulates the temperature as needed. I've used the unit in outside temperatures ranging from 30-55 degrees and have been able to maintain a consistent internal temperature of 225-250 when smoking. The chip and water pans seem to be sufficient size. There is also a small vent hole on the back of the unit which is good to use with and feed through a digital probe/cable of your choice; I've used this one with good success so far (see Digital Probe Thermometer).
If it wasn't for all of the material and quality issues, I would have given this unit a four-star rating. However, because of the numerous problems I've had to address/fix, it only gets two.
The door does not close tight, the temp gage does not match the temp showing inside the smoker. Hard to tell what's really happening in there. The price was right.