Char-Broil 06701289 Charcoal Water Smoker Review

As it comes out of the box, you will have a hard time keeping the temperature up into the cooking range (200 F) on this smoker, unless you add hot coals every 30 to 45 minutes.The problem is that the fire doesnot get enough oxygen with the fire pan provided. To increase air flow, Idrilled about 30 half-inch diameter holes in the bottom of my fire pan. Then, I bought a charcoal grate from Home Depot. I set on top of a 3 inchtall collar made of aluminum flashing that sits in the drilled out firepan.Many of the barbecue sites on the web have other detailedinstructions for modification of water smokers.
As the fire burns, ashwill drop through the fire grate into the fire pan.Eventually enough ashwill accumulate to block the air holes, so it is important to keep theseopen by poking a stick around to keep the air paths open.Be careful ofhot coals dropping from your smoker and starting a fire.I use a shallowpan filled with moist sand to protect my deck.Also, I heat up the waterto boiling on the stove before adding to my smoker. With thesemodifications, I can keep the fire in a reasonable temperature range byadding wood chunks and cold briquettes a few at a time.
I think a productshould work without the buyer having to extensively modify the equipment. However, very good barbecue can be produced on this unit after themodifications have been made.If you want to give smoking a try withoutinvesting much money and can make the necessary modifications, this unitwill work ok.If you want a water smoker and can invest $180, buy theWeber Smokey Mountain Smoker.I will probably buy a large smoker with anoffset fire box in a few years, but this one will work for now.

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Product Description:
Enjoy slow-cooked barbecue and authentic smokehouse flavor with this charcoal water smoker. Perfect for large gatherings, it comes equipped with two chrome cooking grates that can hold up to 50 pounds of food. Cook a ham on one level and a turkey on the other. Both the top and bottom grill levels cook at about the same temperature, so when cooking different types or cuts of meat at the same time, place the meat that cooks the fastest on the top grill for convenient removal. The unit's domed lid supplies a heat indicator for checking the temperature at a glance, while its front-hinged door allows for adding more charcoal or water during the smoking process. Other highlights include a 6-quart porcelain water pan, an 8-quart charcoal pan, high-grade wooden handles that stay cool to the touch, and an easy-to-clean lightweight design. An instruction manual comes included. The charcoal water smoker measures approximately 17 by 17 by 32 inches and carries a one-year limited warranty.

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Brinkmann 810-2100-0 Smoke'N Grill Single Charcoal Smoker and Grill, Black Review

The grill itself is solid and a good size.It just arrived with no instructions or photos for assembly and I have a ton of leftover screws without any other holes and am not sure if its assembeld correctly.The grill itself is good, the packaging left alot to be desired.

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Product Description:
Enjoy slow-cooked barbecue and authentic smokehouse flavor with this portable charcoal smoker and grill. Weighing 15 pounds, the unit works great for picnicking, tailgating, and beach cookouts where rolling a conventional grill from car to cook site would be too much of a hassle. The unit provides a domed lid, a spacious interior, and a chrome-plated steel cooking grill that can hold up to 25 pounds of food. Other highlights include porcelain-coated steel water and charcoal pans, high-grade wooden handles that stay cool to the touch, and an easy-to-clean design. The charcoal smoker and grill measures 17 by 17 by 24 inches and carries a one-year limited warranty.

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Brinkmann 810-5301-6 Smoke'N Grill Charcoal Smoker and Grill, Black Review

Although, I have to use more charcoal than recommended amd some work is required to assemble, it still deserves 5 stars. It won't cook hot enough without a nearly full basin of charcoal, at the start.I do understand that smokers cook at lower temps, but it's just too slow without a good amount of charcoal. Cheapo charcoal doesn't work so well with this one, unless you are cooking burgers, steaks or hot dogs only. This is especially true if you are cooking a lot of meat and using both racks. I like having the nice size door because it's possible to turn over the meat you are slow smoking (with a very long tong) on the second rack, without having to remove the lid and the top cooking rack, but in doing so, you really need to be careful.If needed, you can use the door to add more charcoal/woodchips. The reason this grill is my all time favorite; the meat gets so tender, and there's no burn char. It browns and gets a delicious color, nice smokey flavor, but no burned areas. No charcoal residue gets on your meat.I don't use a water pan. This is a slow way to cook, but you don't have to constantly watch over your meat. I find when I get a good, even smoke going,only have to turn the meat once.Really, I can go cook my side dishes without running out to check on the meat every 10 minutes.Flare ups are rare. Healthy size slabs of ribs takes about 3 1/2 hours to cook. Best to cook burgers and hot dogs first, as soon as the charcoal is ready, without the lid on...after they are done, I put on the ribs and let them slow smoke.

I don't know where they get that 50 lbs of meat from.Each rack holds approx., 1 large St Louis style ribs with tip attached or 2 baby back slabsor 2 chickens or 5 nice size steaks. It will smoke a 12 to 18 pound turkey and each rack will easily hold 3 lbs of hot dogs or sausage or 10 midsize burgers.
UPDATE: I can attest, this smoker cooks up tender, moist and....evenly cooked meats, without vents. Never a need to place your meat into a low temp oven to finish cooking and tender up.No. The meat is lip smacking good, evenly cooked, beautiful color, and tender moist, right off this smoker. It's delicious.It has an open bottom area for the charcoal pan. The pan covers the bottom of the smoker. The smoke rises up through your meat. It does not escape out of the bottom. Once the charcoal is well ashed over and burned down some, you will not have flareups as long as the lid is properly fitted down into the barrel.

I add about 5 briquettes for every 1 1/2 hours of smoking, for the amount I cook. I start bone down and only, turn my meat once. You don't have to monitor temps. It's not necessary. Once you get a good smoke going, this smoker holds it's temp. With experience, you begin to know how many briquettes to add for the amount of meat you are smoking. Old fashioned, Kingsford's charcoal and water soaked wood chips, works best. Matchlight is convenient, but it burns too fast and you can't use it as "add to" charcoal because of the lighter fluid infused into it.

The only person I would not recommend this smoker for....someone that wants to cook up a lot of meat at one time. It doesn't handle a lot of meat, very well. I wish the cooking grate was 22", but it's closer to 18"It is not as durable as Weber's Smokey Mountain, but it's also about 1/5 the price. I'm just replacing mine. It never developed any inside rust, just a little on the outside after 13 years and I was not nice to my smoker. With care, this Brinkmann's will last a good 15 years. It's constructed of a heavier gauge steel. Over time, the thermometer may fall out, unless you seal it. I never paid attention to the temp readings anyway ( I focus on how my charcoal is burning) and when mine fell out, I plugged the area with aluminum foil. My father was real old school. His, was an open grill was on a tripod; no lid,no hood, no vents, or thermometer. All he had was a spray bottle for flare ups, a big basting brush and some heavy duty foil. He'd sit there and baby that meat for hours and clamp a foil tent over the entire, meat filled, grate. His, were some of the smoked best ribs you'd ever sink your teeth into.

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Product Description:
Enjoy slow-cooked barbecue and authentic smokehouse flavor with this charcoal smoker and grill. Perfect for large gatherings, it comes equipped with two chrome-plated steel cooking grills that can hold up to 50 pounds of food. Cook a ham on one level and a chicken on the other. Both the top and bottom grill levels cook at about the same temperature, so when cooking different types or cuts of meat at the same time, place the meat that cooks the fastest on the top grill for convenient removal. The unit's domed lid supplies a heat indicator for checking the temperature at a glance, while its front-hinged chrome door allows for adding charcoal or water during the smoking process. Other highlights include porcelain-coated steel water and charcoal pans, high-grade wooden handles that stay cool to the touch, and an easy-to-clean lightweight design at just 24 pounds. An instruction manual comes included. The charcoal smoker and grill measures 17 by 17 by 32 inches and carries a one-year limited warranty.

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Weber 6406 Rib Rack Review

This rack works well. Using indirect heat, a drip pan with a little water in it to catch the grease and create a little moisture and you are set to go!The rack holds more than you think it will hold.Can be used for chicken breasts, quarters, etc. also.I spray my racks with a little olive oil before I put everything on the grill...this helps with the clean up....makes that job allot easier.

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Product Description:
Maximize grill space by standing up slabs of ribs and chicken.Dishwasher safe, nickel-plated steel.Use on 18-1/2-inch kettles or larger and all Weber gas grills.

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