Brinkmann Gourmet Electric Smoker Review. It has a 1500 watt heating element and lava rocks but, unlike the Meco or Char-Broil, there is no variable control or thermostat. It has a decent thermometer and a front hinged door to make adding water or BBQ wood easy. Two chrome-plated 15.5' steel cooking racks, wooden handles, porcelain-coated steel water pan. One year warranty. The Brinkmann Electric Smoker can also be used as a grill. When used as a grill, the heating element and lava rocks cook the food. To grill, take the lid and body off of the base pan and place a cooking grill on the brackets of the base pan. Place your food on the grill and cover it with the lid. Brinkmann all in one smoker recipes by lisagrayer2624 issuu brinkmann smoke n grill owner s manual pdf smoke cooking recipe book brinkmann corporation free the bradley smoker cookbook tips tricks and recipes from. Whats people lookup in this blog: Brinkmann Smoker Cooking Recipe Book Pdf; Brinkmann Electric Smoker Cooking Recipe Book Pdf.
- Brinkmann Gourmet Electric Smoker Grill Recipes
- Brinkmann Electric Smoker Grill Recipes For Chicken Breasts
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My buddy got one of these for his birthday, it's his first smoker. It's a bullet style, has lava rock in the bottom with an element that sits on top or the rock, water pan and then two cooking grates. There is no temperature adjustment, it seems to cruise at 225. grate temp.Now that the questions have started.I don't know the first thing about a water smoker. The cooking temp is fixed, so that's a constant, access for additional wood is through a door like a WSM has.
The water pan holds a lot of water, and the instructions mention refilling it every 4 hours or so. Was wondering if sand is an option to using water??Any tips on this cooker from owners would be appreciated. I have never used water in any of my WSM's and would recommend filling the pan with Lava rocks or Ceramic briqs for gas grills, then foiling the pan and then using a drip pan on top of it.I go it one further and place a cheapo pizza stone on top of the lava rocks/ceramic briqs.No mess, I just take a layer of foil and fashion a drip tray and toss it after the cook.Its just a heat sink, sand will work and a lot of WSM users go with the 'clay pot mod' in the pan.Here is a linky I started that gave me some trial and error with both the claypot and eventually settling on my setup. In all honesty, at the time I was planning to get a Stoker or Guru but I've got the WSM's dialed in like this and don't see the need. But probably will eventually!
I love cooking, which I’m sure many have seen by all the cooking gadgets I enjoy reviewing on Damn Good Reviews. I’ve watched many tv shows and have enjoyed a lot of great bbq andhave wanted to purchase a small smoker for some time in order to smoke a variety of meats. For something small and very quick I still highly recommend the which is amazing and very quick since it uses pressure cooking technology. However, I still wanted to take on that traditional bbq and smoking tradition of hours of slow heat cooking to get that perfect smokey combination with falling apart and succulent meat.I researched a few and sure many options include either wood or charcoal burning smokers which is truly the way to go but also requires a lot of attention to keep the temperatures correct the whole cook time I just can’t do that. Thankfully, there are electric smokers with preset heat levels that you can in reality let it cook overnight and have a perfectly cooked and smoked meat in the morning.There are many electric smoker models that range from $79.00 to much more than $500 depending on the size and options. The Brinkmann Electric Smoker which can be found for around $100 seemed like a great choice for a bullet style electric smoker at a great price.Assembly:Overall the assembly and instructions were pretty easy although I think it would be better to have the screws labeled for sizes just to make sure I had the rights ones as some look very close. You will also need a few small tools including a flat head screwdriver and a plier or something to hold some of the small bolts while you tighten everything.
I will mention that some of the metal is extremely sharp so do take precaution when putting it together. Assembly would have taken me only about twenty minutes or so but may 1 and a half year old daughter felt she had to help dad and give me every single part.
Brinkmann Gourmet Electric Smoker Grill Recipes
The final part was the unit on the bottom that housesthe heating element. This site in the bottom surrounded by the supplied lava rock — which Brinkmann could have given a little more.Setup:Once assembled I was ready to season the smoker. I removed the water reservoir and simply took a can of vegetable spray and coated the inside of the smoker, the grates and the inside of the lid. Making sure not to spray the heating element or lava rock. Once coated, I placed the cover back on and turned the unit on for about an hour.
From time to time you will need to re-season your smoker but this was very simple.Cooking:The smoker comes with a small manual that talks about how to smoke, steam and grill with the unit along with some basic recipes — which I would love to see more of in the book and online and maybe in a nicer printed recipe book instead of the printer paper version.In addition to the lava rocks Brinkmann also includes two small pieces of wood for smoking the first time. I used hickory chips that I purchased from Walmart instead. After reading other reviews I felt that I had my time down to a pretty good estimate for cooking a 8lb pork butt as well as how much wood I would need too. Many recommendations said to wrap the wood chips in aluminum foil with some holes punched so smoke would come out slowly and not burn up the wood some quickly.I seasoned the pork butt with a homemade dry rub the night before and sliced some of the fat off on the bottom. I left the pork in the fridge overnight and around 5am the next morning II filled the water reservoir with water and some spices as described in the manual, and placed about 5 packs of wood chips on the lava rocks.
I took the pork out and let it rest for around 30-minutes while the smoker was warming up.Based on my research and what the cooking guide said I figured I needed about 10 hours or so I could reach an internal temperature of 170 degrees. It took about thirty minutes for the smoker to get to its preset temperature of 225 degrees and then I placed the pork butt fat side down — covered and let it do its magic.There was really not much to do — -although I did spray the roast every few hours with some apple cider to keep the outside moist and I had to fill the water reservoir once around 5 hours into the smoking. When I did that I took an internal temp reading and we were doing great.
Once the pork was cooking for around 8.5 hours I took a temperature reading again and it was getting closer to the finishing point. Now from what I read 170 is that perfect number but anywhere from 170 to about 190 should be fine. But no more than that!Finally in the last stretch I let the pork hit around 173 and then covered with some aluminum foil and placed back on the smoker — and turned it off. I let it cook for about another 20 minutes and brought up to about 177. Once done, I took it off, still wrapped, and placed on the counter to cool just a bit before pulling.About five minutes later I cut the pork into a few sections and started to pull. First removing some of the fat but then I started to pull apart the pork. It smelled great and easily shredded by hand — although very hot and I would recommend pulling with forks or food safe rubber heat gloves.
Brinkmann Electric Smoker Grill Recipes For Chicken Breasts
It took about 15 minutes to pull the entire pork. Tried a few pieces from that and it was cooked perfectly and delicious — no bbq sauce on it at all.I made a few quick sandwiches to test out and everyone loved it.
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But the rest of the pork was for a party the next day. I simpled stored it in the fridge for the partyof course not ideal but this is what worked for me.Reheating:Once at the party I placed the pork in a large pot on very low heat and placed a good amount of homemade bbq sauce in with it.
Slowly brought it up to a good temperature while stirringto make sure nothing burned. Once ready I transferred to two crockpots on low heat. I offered guest additional bbq sauces, red onions, pickles, and some coleslaw too.The Results:So — what were the thoughts from the guest? Well, I guess they didn’t like it because there was — nothing left! It seemed the even licked the inside of the crockpot clean too and I heard nothing but rave reviews and when they asked how I smoked it I told them with an electric smoker they were all very intrigued.Final Thoughts:The Brinkmann Electric smoker is a great easy to use tool for anyone that wants to get into smoking meats and just does not have the time to babysit a charcoal smoker.
I can’t wait to try other meats like fish, sausage and chicken along with different types of woods too. Cleanup was pretty simple although I had a lot of fat drippings in the water bowl – which I could not lift straight out and I had to remove the liquid using Pyrex measuring cups.