Grills

Brinkmann Brinkmann Sportsman Charcoal Double-Grill Smoker and Grill 815-3060-C Brinkmann Brinkmann Sportsman Charcoal Double-Grill Smoker and Grill 815-3060-C Key Features...

Smoking Good Deal Brinkmann Brinkmann Sportsman Charcoal DoubleGrill Smoker and Grill 8153060C My ex husband and I got this Brinkmann Sportsman Charcoal Smoker and Grill from a catalog about six years ago,it w...

The Brinkmann Sportsman Charcoal Double-Grill Smoker serves a dual purpose - it smokes meat and keeps bugs away at the same time. With the amount of smoke that comes out of this smoker, bug don’t want to be anywhere in the area. Seriously …

The smoker comes with “some assembly required”. I am starting to hate those 3 words. Assembly took about 30 minutes and required a screwdriver, crescent wrench, and small fingers (at least I had 2 out of 3 things needed). I would have been willing to pay extra just to have the thing assembled at the plant.

The base of the smoker has a charcoal pan that holds over 10 pounds of charcoal. The charcoal burns fairly evenly, but tends to “choke” itself out when ashes start to form. This means that you have to open the charcoal access door on the side and either stir the charcoal (causing ashes to fly up on your meat) or add more charcoal (and hope it lights). To solve this problem, I built a wire rack that was elevated about one half inch off the bottom of the charcoal pan. With this rack, the ashes fall to the bottom and the charcoal burns trouble free longer.

Above the charcoal pan is the water pan. Not much to say about this except - be sure to fill it all the way up before you start. You can use just about any liquid in there that you want. I prefer to use plain water. For a spicy taste, add some chopped Jalepeno peppers to the water. Adding water while cooking is near impossible.

Next up is the lower rack that sits on the water pan and above it is the upper rack. I normally only cook on the upper rack. This gets the meat further away from the heat and more into the smoke.

The dome has a temperature gauge. Try to keep the heat in the ideal range at all times.

There is a charcoal access door on the side near the bottom that will let you add charcoal or wood while smoking.

**** Once you start smoking something, the worst thing you can do is open the lid. Set a timer inside and wait for it to go off before checking the meat. Every time you open the lid heat and smoke escapes. This means you have just increased your cooking time. If you are a control freak and need to know what is happening, buy a digital meat thermometer with a probe. These normally have a wire so that you can put the probe in the meat and monitor the temperature from the outside.

****I have smoked ribs, turkeys, fish, sausage and other meats in my smoker. Almost everything has come out tasting great. The last turkey I smoked was moist all the way down to the bone.

**** A final word of advice — Find and read some books on smoking meat before you start messing up your food. Learn from others. Meat smoking is an art. If you don’t do it right, the food won’t taste good and you won’t enjoy it. At worst, meat that is not smoked at a high enough temperature can grow bacteria that can make you very sick or even cause death.

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