Brinkmann’s Gourmet Electric Smoker
Brinkmann Electric Gourmet Grill + Smoker
|Up to 50 lbs of food|
|Dimensions||17 by 17 by 35 inches|
I’ve been thinking about writing a review for Brinkmann’s Gourmet Smoker for a while now. It really has been a great addition to the way we prepare our food. Sure you can always buy already smoked products. But nothing really beats the additional satisfaction you get by making something by yourself.
When I was a kid my folks used to ship me off to my grandparents every summer for a couple of months. Spending your days at a farmhouse can be pretty boring for a city kid. Not having that many friends close by didn’t help. But the thing that really stayed with me after all these years was the food. Maybe it’s a longing for a carefree childhood, but having a breakfast where the bread is home made in a stove oven, fresh milk and cream cheese really makes my mouth water even after all this time.
My grandmother would then take smoked hams and sausages and grill them directly on hot coals. She of course had a whole wooden shed above a brick oven. If she really wanted to I think she could fit two whole pigs in there. No wonder I would throw on 5-10 pounds by the time I got back home.
Not sure if it was a fit of nostalgia or just a desire for my kids to experience something similar. I decided to buy a smoker of my own. Picking up Brinkmann’s Gourmet Smoker on the spur of the moment was one of the better decisions I made. As I obviously don’t have a farm nor that much space, getting an electric smoker was really my only option.
What really made up my mind to get Brinkmann’s Gourmet Smoker was the heating elements and its ability to maintain a steady temperature. This means you don’t really have to worry about controlling the temperature. Just plug it in and let it smoke. Usually I just keep track by throwing an occasional glance through the window.
As much as this is a good thing for some people it can be a downside as well. The heating element has no way to vary the heat output like most of the more expensive smokers do. This may not be important when it’s warm outside, but in cold weather it makes a difference.
If you’re new to preparing smoked meat the key is in experimentation. As you don’t have to worry about maintaining temperature or variations you can concentrate on the fun parts of smoking meat. You can try to get your favorite smoke flavor, experiment by using chunks, sticks or chips. I think it’s best to use flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. In essence you can choose most fruit or nut tree wood. Just stay away from pine and other resinous woods, if you want the meat to be edible that is.
With Brinkmann’s Gourmet Smoker you can smoke brisket, shoulder, ribs, chicken quarters, a whole chicken or even a whole turkey. All the usual suspects. But my favorite is sausage (even better if you make them yourself from scratch), and believe it or not fish like salmon and even carp taste out of this world.
Final Thoughts on the Brinkmann Gourmet Smoker
If you’re looking to smoke meat on occasion and on a small scale, Brinkmann’s Gourmet Smoker seems like the reasonable choice. Mainly because of its price and it’s utility. Believe me when I say that you won’t regret it. You can’t buy that many things for less than a 100 bucks. For that thing to work without a single issue is really rare. Even if turns out it doesn’t last for years it will still be worth it.