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Brinkmann 810-7080-8 Gourmet Electric Smoker and Grill with Vinyl Cover, Red | 
 enlarge | Brand: Brinkmann
Category: Lawn & Patio
List Price: $189.95
Buy New: $102.45
You Save: $87.50 (46%)
New (3) from $102.45
Avg. Customer Rating:  9 reviews
Sales Rank: 72574
Color: Red
Autographed: No
Memorabilia: No
Shipping Weight (lbs): 33
Dimensions (in): 17 x 17 x 35
MPN: 810-7080-8
Model: 810-7080-8
UPC: 039953510663
EAN: 0039953510663
ASIN: B0009WG6RA
Availability: Usually ships in 6-10 business days
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| Features:
| • | 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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| Editorial Reviews:
Product Description
- Double grill electric smoker, tall size, with front hinged door - Converts easily to an electric grill - Separate base pan design for easy set-up - Base pan houses 1500-watt electric heating element and lava rocks - Two chrome-plated steel grills for 50 lb. cooking capacity - Wooden handles - Porcelain-coated steel water pan - UL listed - Red - Vinyl cover included
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| Customer Reviews: Read 4 more reviews...
 Got A Better Price On This At Home Depot April 23, 2008
I picked one up today at my local Home Depot for $59.90. Did not come with cover but I have seen these at Ace Hardware for $14.99. I had been using a Smokey Joe Electric Smoker but this model uses water pan which I prefer.
great starter smoker September 15, 2007
1 out of 1 found this review helpful
This is a great smoker for casual users. I got one for my birthday last year, and I love not having to monitor charcoal levels and heat. As mentioned by another reviewer, adding a thermometer to it is a must do upgrade. There is a lot of slop in how it fits together, but the results are still good.
Another good accessory purchase is a rib rack, so you can stack ribs vertically and smoke more of them at one time.
As a rule, I smoke meats for 7-8 hours for each inch of meat. Ribs and whole chickens turn out really well. Briskets are good too but you have to smoke them longer the thicker they are. everything tends to stay moister when it's on the bottom rack as opposed to the top rack.
One more thing to keep in mind is that this pulls about 12 amps, so it can easily overload and trip a typical 15 amp circuit if you have another medium (or even a low )amperage device when the smoker is on. I've done this a couple of times, and now I make sure it's on a circuit by itself when running.
 I'm gonna buy it, My friend owns one. February 17, 2007
6 out of 7 found this review helpful
I don't own one yet; But I am buying one this week! Although I am a diehard amazon customer. I am NOT buying it here cause LOWES regular price is "half" what it is here. My friend has owned his for a couple of years & loves it. I have had some food from it & it was so moist & flavorful. I'd recommend it, BUT I would probably check around to see if it's cheaper in your area.
Stands the test of time February 5, 2007
3 out of 3 found this review helpful
I purchased one of these back in the early 90s, so I've been smoking on it for close to 14 years. I also smoke on a gas grill and I've experimented with plain wood smoking. The Brinkmann electric is a great option if you don't want to have to babysit the smoker. I've done a couple of turkeys on it, fairly large briskets, the Thanksgiving sweet potatoes as well as other vegetables, cheeses, elk and beef roasts and probably hundreds of racks of ribs. I live in California, so I can smoke all year round. If you live where the weather is more severe and you want to smoke all year round, you'll probably need something with a thicker shell or a hotter heat source or both. Regarding Turkeys... Even where I live, Turkeys can be a challenge in the winter. They will cook, but because of the high internal temperature required, be prepared to do some waiting; you'll also probably have to refill the water pan at least once. And make sure you use a short extension cord (or better yet, none at all).
The electric element on mine just died , but I can't complain considering how many miles (and years) I've put on it. The rest of it's in pretty good shape (the grids are a bit worn, but I got replacements on clearance at WalMart at the end of summer), so I'll probably replace the element rather than the smoker.
to D.Lee "smoker rookie" RE: electric smoker and turkey January 8, 2007
3 out of 3 found this review helpful
I have owned a Brinkman smoker for 14 years...not this one, but the more simple model that costs about $85.00. I have smoked several turkeys, many chickens, salmon, pork roasts....ALL with great success. TWO things I can think of might help with your low temperature problem:
1. Did you use an extension cord with it? I once had the same problem you had when I used a long extension cord. Troubleshooting, I searched the manual that came with it and found that it says not to use long extension cords (you'll have to search your manual for the maximum optimum length). PLEASE don't give up on your smoker! I get much more tender, juicy results than I do with my flambeed grilled meats!! ha ha! The smoker is easy to use, no fuss and not too bad of a mess to clean if you line your water pan with heavy duty foil! I use Easy-Off oven cleaner on my two racks and water pan and be sure to rinse them very well. I can leave for four hours and my food will be ready when I return (just be sure your water pan always has liquid in it) When we have company, they LOVE the smoked flavor. Hope this helps. Once I eliminated the long extension cord, all was well.
2. Were you peeking at your turkey or basting it? My lid also has a small gap through which the smoke escapes, but it doesn't affect it. You cannot constantly open the lid to peek or baste as this allows the heat to escape and it will take a while for the smoker to reach the proper temperature again. NO NEED to baste with a smoker! The meat is always juicy.
I found your review because after 14 years, I'm seeing rust on my smoker, which was one of the best of our wedding gifts. I never owned a cover for it but always stored it in the garage when not in use. This last year, however, it spent much time neglected outside (I have four children now) and I wanted to research smokers to find the replacement for our trusty old one!
I would highly recommend a Brinkman electric smoker to anyone who is considering purchasing one (sorry, I've never tried another brand). It's so much easier than grilling because you never need to watch over your food to prevent charring. I guess you could say a smoker is to a grill as a crockpot is to an oven, except that unlike crockpot food, the meat will appear beautifully golden-browned with NO blackness.
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