Brinkmann 810-5301-6 Smoke’N Grill Charcoal Smoker and Grill, Black
November 20, 2009 | Posted by admin 
Charcoal Smoker Bargains… Brinkmann 810-5301-6 Smoke’N Grill Charcoal Smoker and Grill, Black
$59.99
- Charcoal smoker and grill can accommodate up to 50 pounds of food
- 2 chrome-plated steel cooking grills; thermometer in domed lid; wooden handles
- Front-hinged chrome door for adding charcoal or water during the smoking process
- Porcelain-coated steel water and charcoal pans and instruction manual included
- Measures 17 by 17 by 32 inches; 1-year limited warranty
Product DescriptionThis double grill charcoal smoker and grill comes equipped with two cooking grills to handle up to 50 pounds of food. A heat indicator in the lid eliminates guesswork and the wooden handles stay cool to the touch. This unit also has a front hinged door for easily adding charcoal or water during the smoking process. . . . More >>
Brinkmann 810-5301-6 Smoke’N Grill Charcoal Smoker and Grill, Black
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Categories: Charcoal Smoker Daily Specials | 
Tags: 81053016, Bargains, Black, Black Smoker, Brinkmann, Charcoal, Charcoal Grill, Charcoal Smoker, Chrome Plated Steel, Coated Steel, Cool To The Touch, Domed Lid, Grill, Grill Charcoal, Guesswork, Smoke'N, Smoker, Smoker Grill, Steel Water, Thermometer, Warranty | 
Let me start off by saying I bought this because it was cheap, so I did not have great expectations for it. It was more something to start off with until I get my big one. Having said that, it is good for what you pay. Since you are probably wondering what the biggest issues will be, let me explain the issues I have had with it:
1. The bowl that holds the charcoal is too shallow, and there is no grate provided to allow ashes to drop. That means when you want to smoke a brisket right (i. e. 10+ hours), the coals will suffocate in their own ashes and the temperature will drop too low. I have remedied this problem by installing my own makeshift grate which allows the ashes to sift to the bottom. But, since it is shallow, it limits the total cook time you have until the ashes pile up and suffocate the coals anyway.
2. The little door on the side that allows you access to the smoker without opening the lid is entirely too small for its intended purpose. This means when you need to add wood or charcoal, there is really no way to add it evenly or quickly. I have had to resort to using tongs, heat-resistant gloves, and throwing the charcoal in order to get it evenly dispersed. Further adding to the frustration is trying to add water to the water bowl. It sits well to the top of the door, so there is no effective way to pour water in. I have resulted to using a folded paper plate to funnel the water to the bowl.
3. Limited access to the meat. If you have a full smoker going, the top rack actually blocks access to the stuff you have underneath. That means if you have anything on the top rack, there is no real way to get to what is underneath if you want to turn it, baste it, or anything else. That also means that if you have any mopping sauce etc. to add to anything on the bottom, there isn’t any way to do it evenly. Further, if you do want to baste anything using the water bowl mixture, you will have to open the side door and use a baster to suck up the liquid, then go through the open top to apply it.
So, like the title says, don’t expect too much. This is a great little smoker for small jobs, especially for the price, but don’t expect to get any serious smoking done with it.
P. S. cleaning this thing can be dangerous. The metal supports that hold up the bowls/racks are really sharp.
Rating: 3 / 5
I have owned two of these and have used both of them until they totally rusted out. . they are not meant to last forever but they do a great job while they live.
I would like to see some much needed design changes performed at the factory but until they do I have outlined how to do those changes at my website at the following address if anyone is interested.
[. . . ]
Basically you need to drill some holes in the charcoal pan to allow more air to the charcoal, add an actual thermometer so you know what temperature you are cooking at, and I recommend moving the legs from the inside of the smoker to the outside to allow for changing the charcoal during a the long cook times involved with cooking briskets, pork butts, etc.
These mods can be performed in about an hour and do wonders for the unit.
Enjoy!
Rating: 4 / 5
Although, I have to use more charcoal than recommended, it still deserves 5 stars. It won’t cook hot enough without a basin full of charcoal at the start. I do understand that smokers cook at lower temps, but it’s just too slow without a good amount of charcoal. Cheapo charcoal doesn’t work so well with this one, unless you are cooking burgers, steaks or hot dogs only. This is especially true if you are cooking a lot of meat and using both racks. I like having the nice size door because it’s possible to turn over the meat you are slow smoking (with a very long tong) on the second rack, without having to remove the lid and the top cooking rack, but in doing so, you really need to be careful. If needed, you can use the door to add more charcoal/woodchips. The reason this grill is my all time favorite; the meat gets so tender, and there’s no burn char. It browns and gets a delicious color, nice smokey flavor, but no burned areas. No charcoal residue gets on your meat. I don’t use a water pan. This is a slow way to cook, but you don’t have to constantly watch over your meat. I find when I get a good, even smoke going, only have to turn the meat about once per hour. Really, I can go cook my side dishes without running out to check on the meat every 10 minutes. Flare ups are rare. Healthy size slabs of ribs takes about 3 1/2 hours to cook. Best to cook burgers and hot dogs first, as soon as the charcoal is ready, without the lid on. . . after they are done, I put on the ribs and let them slow smoke.
I don’t know where they get that 50 lbs of meat from. Each rack holds approx. , 1 large St Louis style ribs with tip attached or 2 baby back slabs or 2(maybe 3 small) chickens or 5 nice size steaks. It will smoke a large turkey and each rack will easily hold 3 lbs of hot dogs or sausage or 10 burgers. The only way this smoker will hold 50 lbs of meat is with a rib rack accessory.
Rating: 5 / 5
It won’t get hot enough if you use the charcoal in the pan as directed. I drilled a bunch of holes all over the pan to get some airflow through the charcoal. Works great now.
Rating: 4 / 5
I purchased this for my brother and his family. He had been wanting a smoker for quite a long time, but didn’t know which one to purchase. I decided to help him out and purchase this one for him. He loves it and I couldn’t be happier. It smokes very well. He uses sand at the bottom with a bit of wood. . . Don’t really know how that works, but he LOVES this Brinkmann.
Rating: 5 / 5