Specification
Product Details
- Amazon Sales Rank: #26277 in Lawn & Patio
- Color: Silver
- Brand: Brinkmann
- Model: 810-5304-6
- Number of items: 1
- Dimensions: 32.00" h x
17.00" w x
17.00" l,
31.00 pounds
Features
- Stainless-steel electric smoker and grill with stay-cool wooden handles
- 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
- 1500-watt heating element; heat indicator on domed lid; front-hinged door
- Steel water pan, smoker basket, vinyl cover, and hickory chunks included
- Measures 17 by 17 by 32 inches; 1-year limited warranty
Product Description
This strikingly beautiful stainless steel electric smoker cooks as good as it looks. The 1500 watt electric heating element provides consistent heat and temperature which is ideal for longer smoking times, smoke cooking in cold weather, or when you just don't want to mess with charcoal! Double cooking grills can handle up to 50 pounds of food. Features include stainless steel body and dome lid, heat indicator, and wooden handles that stay cool to the touch. Combo includes stainless steel electric smoker & grill, smoker basket, heavy-duty outdoor vinyl cover, and a bag of hickory chunks.
Customer Reviews
Most helpful customer reviews
66 of 72 people found the following review helpful.
Here's how to smoke perfectly
By William C. Slay
I have a Brinkmann 810-5290-C electric smoker that is so old that I cannot remember when I bought it. I long ago discarded the center section (the longest cylinder) -- although you might want to keep it if you think you will ever want to smoke two different meats (say a turkey and a pork loin) at the same time---- and here is how we get PERFECT smoked meats.Rub the meat with your favorite seasonings. We find that all of the seasonings are good, just different. So, don'tbe afraid to use poultry seasoning on pork, etc. Be generous. It will stay on the meat using the system I am describing.We use a deep flat pan, 15 inches long, and put water in it ... almost full of water if it is a big meat such as a big turkey, less than half full if it is only a 1.5 lb to 2 lb loin. The juices from the meat will fall into the pan and the mixture will make wonderful gravy base. The water will, of course, steam off over time and you want to avoid letting the pan run dry. But you do not want too much water or your gravy base will be too watery.The water moisturizes the meat during smoking and, very importantly, helps keep the meat temperature down, so that the smoking time is increased. With longer smoking times you get increased smoke/barbeque flavor. A 2 lb loin cooked well done in, say, 35 minutes, is not going to have the flavor of one cooked to the same doneness in 2 hours.Put a meat rack (a wire grill on legs) in the pan to support the meat out of the water. Wrap the meat loosely in aluminum foil. This will MAGICALLY prevent the meat from getting too black on the outside. The foil gets carbonized coating but your meat just cooks/smokes to a beautiful color.Use LOTS of wood that has been soaked in water for at least an hour. Any reasonable wood will work fine. You do NOT have to buy mesquite or apple wood chips. Nothing wrong with them but I also use chips and chunks that I cut from a fallen pear tree. We use a cast iron wood box that we place on the lava rocks, but we supplement that with more well-soaked wood chunks or fine pieces wrapped in aluminum foil. The result is the same. After you finish smoking the charcoal from wood in the cast-iron box is identical to the charcoal from the aluminum wrap. There is a temptation to toss in soaked chunks without wrapping them and that is OK until you lift the cover to check the temperature of your meat at which point it probalby will flare up as a fire.Just put the smoker's wire grill on the base unit, put the pan of water and meat (on the meat rack) on the grill, add the domed cover, plug in the Brinkmann and check the internal temperature of your meat with a meat thermometer. Go by the many published tables of recommended internal temps for meats and seafood. Smoke pork until it is tender (155 - 160 degrees). The water and the aluminum foil will keep it moist. Listen to the cook in your family regarding internal temperatures and cooking times.
32 of 33 people found the following review helpful.
Food never tasted so good
By Buzz
This smoker makes food taste great and is so easy to use. This smaller size is perfect if you don't want to have another full sized grill in your collection and it holds almost as much food as the big ones. Electric smoking is the way to go because it doesn't add any charcoal or gas taste to the food. The steam makes everything moist and tender. This is a great smoker for the price.
26 of 27 people found the following review helpful.Brinkmann 810-5290-C
By Asteroid
My smoker, received as a wedding gift in 1992, looks exactly like this, thus my review here even though my smoker model ends with a C. We have been very pleased with this smoker over the years. It has turned out succulent smoked turkey, chicken, fish, and pork roasts. Sadly, this morning, as I proceeded to smoke a brined turkey, the plug kept tripping the breaker. I think that may be salt related as we've been near the ocean the last two years. I cannot complain. We got our use out of it and I would replace it with the same one if Brinkmann cannot sell me a replacement heating element first, as the rest of the smoker is still in good condition. I actually prefer smoking over grilling because my food does not ignite.
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