Product Description

Heat indicator located in dome handle for monitoring cooking temperatures. Electrostatic fusion finish on steel. Glass-filled nylon handles, heat and weather resistant. Main body lifts off for easy access to charcoal holder. Two chrome plated steel cooking grids hold up to 25 pounds. Large 8 quart water pan for water smoking. Reduces food shrinkage and burning. Charcoal pan holds up to 15 pounds, provides for hours of continuous cooking with no tending. One year limited warranty on all parts. Converts into a conventional charcoal grill. Color: Black.

Product Details

• Amazon Sales Rank: #366339 in Lawn & Patio
• Brand: Brinkmann
• Model: 850-7000-1

Features

• Holds up to 25 pounds of food
• Compact and versatile-can convert to a tabletop grill
• Heat indicator in dome handle
• Dome shape forces circulation-so no need to tend food while cooking

Amazon.com Review
Brinkmann's smoker cooker is ideal for those gourmets who want big smoked taste but only have a small smoking space. The two chrome-plated steel cooking grids hold up to 25 pounds of food, and the cooker includes an 8-quart water pan for water smoking--the food bastes itself. The steel body easily lifts off for easy access to the charcoal pan, which holds up to 15 pounds of charcoal for hours of continuous cooking without tending. The base section doubles as a portable or tabletop grill, proof that Brinkmann designed this one with versatility in mind. The dome handle features a heat indicator for no-guess cooking, and the thermal plastic side handles stay cool. One-year limited warranty on all parts.

Customer Reviews

Better choices elsewhere in the Brinkmann family
This smoker is very similar to another in the Brinkmann line, the Brinkmann Gourmet, which sells for half the price at local retailers. The Gourmet also has a side door, allowing easier access to the water pan and charcoal pan during long cooking periods. You can no doubt make some excellent barbeque on this model, but you can do the same thing for half the price with the green Gourmet charcoal smoker.

Yummy!
If you are into smokin' with charcoal in a small space, this is for you. This little grill is low maintenance and compact. After my divorce, I had to go get a new one because he took it with him. Yes, I'm a woman and I grill. It's easy on this one. Of course, smokin' is a long process so if you're looking for a quick dog after a ball game, heat it in the micro! This grill made THE BEST smoked pork tenderloin I have ever eaten. Use a great moppin' sauce and take the afternoon. It's worth it! I only gave it four stars because it uses charcoal instead of wood, but you can add your own hickory chips or whatever to enhance the flavors. Go for it!

Smoker Superb!
I have owned two such smokers and specialize in chicken wings. Most important is to get good smoking wood such as hickory. I prefer 1.5 inch branches or bigger, four or five inches long, which we forage for in the local woods. Dead wood is fine; fresh wood will burn longer. Supermarket chips burn up too quickly.

Load up the base with a good amount of charcoal. Once white drop a couple of these hickory chunks on top and mount the rest of it carefully, to prevent spilling water. You will soon see the smoke as the wood starts to "burn," i.e. smoke. Smoke for four or five hours or until the wings are golden brown. If you have to add charcoal (or hickory), no big deal. Grasp both handles loosely but firmly so the unit will stabilize itself, i.e. find a true vertical by rotating in your hands just like a seat on the ferris wheel, and remove, add coals, and replace.

Although you can put the base, which contains the charcoal, on top of the cylinder for charcoaling steaks and burgers, it isn't the best for this although I have done it many times. But having purchased a Weber Kettle for this purpose, I prefer it for the aforementioned. But nothing beats the smoker for quick, efficient smoking, the meats (eye round, chicken) never ever being dried out due to the water basin which sits atop the coals, shielding the meat from the direct heat, providing moisture in the process as well!

Don't overdo the hickory or you'll have a bitter taste. Wings can be eaten with salt only, or with any barbecue sauce such as KC Masterpiece or Bullseye. YOU'LL LOVE IT!

I know of no other unit that outperforms this one, in particular as to the small amount of space needed and its capacity!