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...

I have owned the Brinkmann smoker long enough now that I have successfully smoked enough meats to be able to write this review.

The smoker is a simple cylinder of sheet metal with legs to hold it off of the ground, with two handles for lifting and moving the smoker. On the side of the cylinder near the bottom is a brushed aluminum door that is used as a inlet for additional air or for the addition of fuel for smoke or more heat. A domed lid with a handle and a temperature gauge with heat range markings tops the smoker. Within the cylindrical body of the smoker are brackets to hold the two plated grill racks at their respective levels inside the smoker and a bracket that holds a bowl with a smaller grill at the bottom for the hot charcoal and woodchips. At the middle grill level is a bracket to hold a enamel finished water bowl for steam/smoke technique of smoking.

During the holiday season, I have smoked salmon to present as gifts to my friends and relatives. I will describe how I used the grill/smoker for this purpose to illustrate a way of using this product.

To prepare a great smoked meat, the process should take at least two days for the marinades to work its magic flavoring your chosen type of meat.

The first day is preparation: The salmon is filleted and cut into the size pieces as desired while a brine of salt and sugar is mixed together. The salmon should be immersed in this brine overnight.

While the salmon is marinating, I have Alder logs that I have chopped into chunks that will fit easily through the smoker’s access door. Soak these chunks of Alder in a bucket of water again overnight.

The second day is the actual smoking day. I prefer the use of an electric charcoal started over the lighter fluid. I find that the lighter fluid leaves a residual taste in the food. So I will fill the charcoal bowl and with the grill racks and water bowl out, start the coals with the started through the access door until they are red hot. With the coals going, install the water bowl and fill with water. Lightly oil the grill racks and carefully place the first rack over the water bowl. Now place the thinner pieces of fish on this rack and the thicker pieces on the upper grill. The circulation of heat and smoke will cook the upper grill items slightly quicker than those on the lower grill. Once the fish has been loaded, place the lid on top and place a few pieces of the wet Alder into the hot coals through the access door. The wet wood prevents the Alder from burning immediately and is allowed to release smoke. The door can be left in any position of opened to fully closed to control the amount of oxygen to make the coals hotter or cooler.

It is tempting to open the cover but doing so only releases the heat and smoke necessary to smoke and cook the salmon. About an hour is all that is necessary to smoke the salmon so that the flesh is an amber orange and opaque.

Because of the lack of lift handles I have used a pair of vise-grips to remove the top grill and remove the salmon from the rack. Remove the lower rack in similar fashion. If the grill racks were adequately oiled, cleanup should be fairly easy. Dump the water bowl and clean as soon as the smoker is cool to the touch. The salmon can now be packed using a food sealer for a professionally sealed product.

Recently I smoked a chicken with a wire hanging device fashioned out of a wire coat hanger. The chicken’s cavity is seasoned with salt/pepper, fresh garlic, rosemary and some proscuitto ham again overnight. I hung the chicken vertically within the body of the smoker between the upper grill and lower grill. This time I used water soaked Applewood chips in with the hot coals. Within an hour and a half the chicken was done with the flesh pink and firm to the touch. A turkey could be smoked if there was a means of hanging it off of the domed lid and the grills removed.

Ribs, Beef Brisket prepared with dry rubs also turn out very nicely using the Brinkmann Smoker Grill. For the amount of meats that I prepare, this particular model fits my needs perfectly.

Buy this grill/smoker if you want to experience slow smoking of meats for yourself.

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