Shop Now At Walmart
Most Popular Products
Customer Reviews for Brinkmann Brinkmann Split-Door Smoker
Brinkmann Brinkmann Split-Door Smoker
Smoke your favorite meat, fish and foodstuffs with the Brinkmann Split-Door Smoker. With more than 354 square inches of cooking area, you have enough space to smoke your favorite foods. Made of a sturdy steel gauge construction, the door smoker has four adjustable air vents to control the heat and smoke in the cooking chamber. Chrome-coated cooking grates are corrosion resistant and help with easy cleaning. The professional temperature gauge lets you know the temperature level at which you are cooking. Front-locking doors enable easy access to food, water and charcoal pans.
Average Customer Rating:
3.3
out of 5
(67 Reviews) 61
Rating SnapshotOverall Rating Totals
Customer Recommendation69%46 out of 67reviewers would recommend this product to a friend.
Rating SnapshotOverall Rating Totals
Customer Reviews
Review 1 for Brinkmann Split-Door Smoker
Great Budget Smoker After Mods
,09/15/2011
By Hebs ,
Memphis, TN
5
out of
5
I found several reviews for this smoker and after reading them, I expected to have to do mods. However, I did a test run with some ribs before any modifications and they turned out excellent... some of the best ribs I have ever had, and I was born/raised/live in Memphis... The gauge is obviously way off because it never got above 150, but my ribs were perfect at 6 hours meaning that temps had to be at least 200 or 225.
I have not completed all of my modifications yet, but I thought I would go ahead and post up what you should do to get this smoker working perfectly.
1) install "nomex grill gasket" - purchase and apply this to seal the gaps around the doors. The stock green egg replacement felt gasket has been suggested, but after reading several reviews, they all say that the stock green egg gasket burns up in higher temps, which would not be ideal for the fire box door. Everyone in the reviews suggested the nomex gasket instead. This can be found on amazon for around $30 with adhesive.
2) install a new gauge - the stock gauge is said (and from experience) to read at least 40 degrees lower than actual temp. Which gauge you get is personal preference, but after reading reviews, I ordered the "river country 2" gauge" for around $10 plus shipping (google it). Tru-Tel makes the best temp gauges, but they are a little more expensive ($30+). To test and calibrate the gauge, use boiling water. As soon as the water begins boiling, dip the gauge probe in the water and it should read around 212 degrees.
3) replace the charcoal pan - the stock pan is a plain metal bowl with no holes. It doesnt hold enough charcoal, and when the charcoal burns, the ash smothers the fire. I am still researching which grill topper to get, but if you google "grill topper" you should find some that look like square baskets with holes. I am leaning towards the "kenmore oversized grill basket" from sears for $15. These toppers will hold quite a bit more charcoal and they also have holes to allow the coals to breath as well as letting the ash fall through. I will probably just set the stock charcoal bowl in the bottom, and set the new grill topper on top of it.
4) use lump charcoal - If you have done the above mods and still cant get temps (on an accurate gauge) to 225, try using lump charcoal. This is the charcoal that looks like burnt logs. It burns quite a bit hotter than briquettes.
5) wood chips - this is more of a tip rather than a mod. A cheap way to get more smoke is to soak some wood chips, wrap them loosely in foil, and toss it on the coals. Every once in a while, I simply toss soaked chips directly on the fire. They burn up pretty quickly, but it provides an intense blast of smoke for 10 minutes or so.
All-in-all, this is a great smoker for the price. The initial cost was $69 at home depot and total mods cost was around $60. For $130 total, this smoker is a phenomenal purchase.
Rib Recipe:
1) purchase baby back ribs and remove the membrane on the back side of the ribs with a paper towel
2) rub the ribs with ball park (regular yellow) mustard and then rub them down with your favorite dry rub (I use a combination of rendezvous rub and a rub from a guy named "Wheeler" here in Memphis. Google "Memphis Dry Rub Recipe" to make your own. Let the ribs sit in the fridge over night (or for 8 hours) if you can (not mandatory) . I then sprinkle a little more rub on just before they go on the smoker
3) get the smoker to around 225 degrees and toss the ribs directly on the rack for 2-3 hours
4) remove the ribs and wrap them in aluminum foil and put them back in the smoker for another 2 hours
5) remove the ribs again and open the aluminum foil and fold it around the ribs to make a "boat" that the ribs sit in. Throw the ribs in the aluminum foil boats back in the smoker for another 1-2 hours. During this time, you can mop/glaze the ribs with sauce or a butter,brown sugar, and rub glaze or your favorite sauce. (I prefer leaving mine dry)
6) after a total cook time of around 6-8 hours at 225, the meat should start pulling inwards and you should start seeing the rib bone tips sticking out from the meat. This means they are done, but cut off a test rib to be sure.
7) remove the ribs and lightly dust with dry rub and/or sauce if desired
8) eat and drink beer ;)
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:25 - 34
Gender:Male
Ownership:2 - 7 weeks
Usage:A few times per month
+7points
Thank you! You have successfully submitted a comment for this review.
Review 2 for Brinkmann Split-Door Smoker
Love my new Smoker!
,04/19/2013
By krystalblessing ,
memphis
5
out of
5
Great price. Putting it together takes two people, but we were finished in no time. Simple instructions and all the parts were there. I cooks beautifully. The adjustable air vents helped my food to turn out perfectly smoked. This is a must buy for any bbq enthusiast!
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:45 - 54
Gender:Female
Ownership:2 - 7 weeks
Usage:Once per week
0points
Thank you! You have successfully submitted a comment for this review.
Review 3 for Brinkmann Split-Door Smoker
Great!!!!!!!!!!!!!!!!
,02/20/2013
By ribcooker ,
clinton,ia
4
out of
5
Great smoker for the price,I haven't used it yet,But overall product seems great.Can't wait to get started cooking
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:55 - 64
Gender:Male
Ownership:1 week or less
Usage:Never
0points
Thank you! You have successfully submitted a comment for this review.
Review 4 for Brinkmann Split-Door Smoker
Brinmann Smoker
,02/04/2013
By BigP67 ,
Arizona
4
out of
5
I have the older version of this Brinkmann smoker and it is a joy to cook on once you learn how it operates. Every smoker will have it pros and cons, but for the price of the Brinkmann smoker, it is worth the buy. If you owned several smokers in the past or have other smokers now, you know modification is sometimes needed to make them run more efficient: Below is what I have done to help mine run smoothly.
Temp Problems.
The air intake vent is below the charcoal pan which can cause problem with heating. I drilled about 6-7 ½ inch holes in bottom of pan to help with air flow and it made about a 50 degrees difference in temp use the slot rack made for the charcoal pan. For my next smoke, I placed the charcoal pan at the very bottom of the smoker right next to the 2 air intake and WOW what a difference. With the pan being at very bottom next to intakes, I am able to cook at 220-350 depending on how much I open the air intake. You also want to remember that less coals is always better as this will allow more air flow to the pan than a pan full of coals. If you are not able to reach your desired temp, I would suggest you play with the 2 air intake vents (open them up) before added more charcoal. If you do need to add more charcoal add little at time and let it catch before added more.
The air intake vent is below the charcoal pan which can cause problem with heating. I drilled about 6-7 ½ inch holes in bottom of pan to help with air flow and it made about a 50 degrees difference in temp use the slot rack made for the charcoal pan. For my next smoke, I placed the charcoal pan at the very bottom of the smoker right next to the 2 air intake and WOW what a difference. With the pan being at very bottom next to intakes, I am able to cook at 220-350 depending on how much I open the air intake. You also want to remember that less coals is always better as this will allow more air flow to the pan than a pan full of coals. If you are not able to reach your desired temp, I would suggest you play with the 2 air intake vents (open them up) before added more charcoal. If you do need to add more charcoal add little at time and let it catch before added more.
Leaks in Smoker.
This smoker is made for very lite and thin material. It is not be seal well and does have leaks. I use a very high temp silicone to seal all the edges and seams and also use gasket seal for the door.
This smoker is made for very lite and thin material. It is not be seal well and does have leaks. I use a very high temp silicone to seal all the edges and seams and also use gasket seal for the door.
Again for the price and I few mods, but can have yourself a good smoker that can last for many years. I also do many BBQ Comp yearly and have received 1st place 5 times in Brisket using the Brinkmann smoker.
Product Attributes:
Value
4
out of
5
Meets Expectations
4
out of
5
Recommends this product? Yes
Age:35 - 44
Gender:Male
Ownership:Longer than one year
Usage:A few times per month
0points
Thank you! You have successfully submitted a comment for this review.
Review 5 for Brinkmann Split-Door Smoker
01/20/2013
By BIGGriller1298 ,
Athens,Ga
5
out of
5
It seems to me that the reviews on here were done by sometime bbq cooking people.I grill and smoke meats every weekend for the last 3yrs.I must tell you this smoker is great for the price.Well built. Holds 200-250 degrees with no problem.Dont listen to the bad reviews.Those people probaly know nothing about grilling and smoking meats.
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:25 - 34
Gender:Male
Ownership:1 week or less
Usage:Once per week
0points
Thank you! You have successfully submitted a comment for this review.
Review 6 for Brinkmann Split-Door Smoker
11/04/2012
By BBQ2 ,
LA
1
out of
5
The thermostat did not work. All vents open to make it hotter but never got hotter even with wood chips. It was an all day project and into the night. I added half a bag of charcoal . When evening came I ended up placing in the oven for an hour to complete the cooking process. Very disappointing. Only good thing was it was cheap. I purchased another thermometer but it never heated to desired temperature.
Product Attributes:
Value
2
out of
5
Meets Expectations
1
out of
5
Recommends this product? No
Age:55 - 64
Gender:Female
Ownership:2 - 7 weeks
Usage:Once per week
0points
Thank you! You have successfully submitted a comment for this review.
Review 7 for Brinkmann Split-Door Smoker
10/26/2012
By TERRI2525 ,
GOSPORT, INDIANA
5
out of
5
Review 8 for Brinkmann Split-Door Smoker
Good Price
,09/23/2012
By an anonymous customer ,
Melissa, Texas
4
out of
5
I viewed this product on You Tube under Brinkmann Smoker. I took their advice. I made the doors tighter closing by using more washers. I purchased stove felt to make the doors close tighter. At one of the hardware places on line I purchased fire bricks to place on the inside to help hold the heat and raise the temperature . But I haven't had the time to use it yet. I want to cook a pork shoulder or butt in it and invite family over. And I want to try to make bread in it also. WATCH YOU TUBE BRINKMANN SMOKERS, and they will give you advice about Lump Charcoal and several other things that will be very useful and productive. You cannot beat the price of this unit here at Walmart, and there wasn't any damages to the unit upon arrival either...... I can just smell the meat cooking over the open flames and having family all around.
Product Attributes:
Value
4
out of
5
Meets Expectations
4
out of
5
Recommends this product? Yes
Age:55 - 64
Gender:Female
Ownership:2 - 7 weeks
Usage:A few times per year
0points
Thank you! You have successfully submitted a comment for this review.
Review 9 for Brinkmann Split-Door Smoker
09/19/2012
By Cayetano ,
Helotes, Texas
5
out of
5
I don't intend to ever cook a brisket or any meat that requires long cooking time on this cooker.
You can't build a really hot fire in this cooker; the metal is too thin and it won't hold the hot temperature. But I really enjoy grilling on it and I can make some good barbeque chicken on it (which I sear and then slow cook for about 1 ½ hours. This is my 3rd Brinkmann Split-Door Smoker.
You can't build a really hot fire in this cooker; the metal is too thin and it won't hold the hot temperature. But I really enjoy grilling on it and I can make some good barbeque chicken on it (which I sear and then slow cook for about 1 ½ hours. This is my 3rd Brinkmann Split-Door Smoker.
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:65 or older
Gender:Male
Ownership:Longer than one year
Usage:Once per week
0points
Thank you! You have successfully submitted a comment for this review.
Review 10 for Brinkmann Split-Door Smoker
Sad
,07/25/2012
By MsJaded ,
Locust Grove, GA
3
out of
5
My package was tossed onto the carport by FedEx and damaged by denting the door and hinge so I had to return it and will wait until next months check to order another one. This WAS a gift.
Product Attributes:
Value
5
out of
5
Meets Expectations
3
out of
5
Recommends this product? Yes
Age:45 - 54
Gender:Female
Ownership:1 week or less
Usage:Never
0points
Thank you! You have successfully submitted a comment for this review.
Review 11 for Brinkmann Split-Door Smoker
smokes the competition
,06/06/2012
By IRISHOOSIER ,
EVANSVILLE, IN
5
out of
5
this smoker is perfect for (large) family gatherings. While the provided charcoal bowl is too small to get the job done i have placed the charcoal directly into the bottom of the smoker. i use as much as 15-18 lbs of charcoal at a time and have done so for three years. the bottom has held up fine and the heat lasts beyond the cooking time. the design works much better that the other upright smokers with the lid on top and the food layered down. i've owned one of these others and its a pain getting to the bottom layers of meat. BUY THIS SMOKER.
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:25 - 34
Gender:Male
Ownership:Longer than one year
Usage:A few times per year
+1point
Thank you! You have successfully submitted a comment for this review.
Review 12 for Brinkmann Split-Door Smoker
Not a very good smoker...
,06/05/2012
By jjustjo ,
Florida
1
out of
5
Review 13 for Brinkmann Split-Door Smoker
Cheap price better results.
,03/18/2012
By Madmax5484 ,
Englewood, TN
5
out of
5
After buying this smoker I purchased a few upgrades like a new thermometer, and a green egg replacement gasket to seal the doors better. The only downside was the charcoal pan did not have air holes so the coals couldn't get enough oxygen, but I also fixed that by purchasing a cheap wok grill topper, its made for vegetables but has plenty of air holes and holds up to the heat perfectly. All in all its a cheap smoker excellent for newcomers and pros alike just needs a few mods and it works fine will recommend this to anyone who asks.
Product Attributes:
Value
5
out of
5
Meets Expectations
4
out of
5
Recommends this product? Yes
Age:25 - 34
Gender:Male
Ownership:2 - 3 months
Usage:A few times per month
0points
Thank you! You have successfully submitted a comment for this review.
Review 14 for Brinkmann Split-Door Smoker
A Waste of time
,03/17/2012
By tgr219 ,
Glenville NY
1
out of
5
I got the smoker about 1/2 assembled when I found I was missing the side handles. I called Brinkmann and was told by the "automated" answering system all customer service reps were busy, leave my phone number and they would call me back ... Over 3 hours later I took apart the smoker and put it back in the box. When the rep DID call me back, I told him I was going to return it, he was rude and hung up on me. I will never buy from nor recommend them to anyone.
Product Attributes:
Value
1
out of
5
Meets Expectations
1
out of
5
Recommends this product? No
Age:45 - 54
Gender:Male
Ownership:1 week or less
Usage:Never
0points
Thank you! You have successfully submitted a comment for this review.
Review 15 for Brinkmann Split-Door Smoker
09/05/2011
By MSmi
1
out of
5
Review 16 for Brinkmann Split-Door Smoker
Needs modifications to work
,07/08/2011
By Sinpapeles ,
Columbus, TX
3
out of
5
Easy to assemble, construction apparently sturdy, but using the unit's charcoal pan it was impossible to get the temperature much above 150 F using Cowboy mesquite lump charcoal IN COLUMBUS, TX, IN JULY, ambient temperature close to 100 F, so after over seven hours of trying, adding charcoal and tending he fire I had to finish my chicken in the oven. Went on line, found lots of other people had had the same problem and they had solved it by replacing charcoal pan with perforated 12" x 12" x 2.5"grill-top wok so as to provide air draft for the burning coals. Just bought such a wok and will try again soon. Wold recommend to a friend WITH RESERVATIONS
Product Attributes:
Value
4
out of
5
Meets Expectations
2
out of
5
Recommends this product? Yes
Age:65 or older
Gender:Male
Ownership:2 - 7 weeks
Usage:Once per month
+2points
Thank you! You have successfully submitted a comment for this review.
Review 17 for Brinkmann Split-Door Smoker
First Time Smoker - About to Give up!
,07/06/2011
By Smallstuffins ,
Maryland
1
out of
5
This is a total piece of garbage. My husband and I are first time smokers - today. We bought this and followed the instructions. Took over 2 hours to get the thing to THINK about giving us a temperature over 150. It leaks smoke out of all the doors. It NEVER stays at temp for longer than 5 minutes. I'm only trying to smoke a couple cornish hens for our first try and here 5 hours later I have spent EVERY 10 minutes feeding wood chips and charcoal because they don't stay burning and STILL the 1 lb hens are only 150 degrees inside. I am so frustrated by this thing. I read the reviews 90 minutes in and switched out the burn pan to my fry daddy insert...added water. added more wood. *sigh* Don't purchase this piece of trash or you will never want to try smoking meat EVER AGAIN. I'm about to give up and chuck it all into the woods. I'm so angry and frustrated. I wouldn't recommend this thing to an enemy, let alone family or friends.
Product Attributes:
Value
1
out of
5
Meets Expectations
1
out of
5
Recommends this product? No
Gender:Female
Ownership:1 week or less
-2points
Thank you! You have successfully submitted a comment for this review.
Review 18 for Brinkmann Split-Door Smoker
This is a Great Smoker
,07/05/2011
By kingbbqofthesouth ,
Hopewell Va.
4
out of
5
After reading some of the reviews I went and bought me an 5 dollar strainer(stainless steel) the one you drain noodles with and that took care of the pan with no holes in it.It got up to 300 degrees and thats was what I wanted. I adjusted the vents until i got them where I wanted it which was between 250 to 300 degrees.This is a real good product I would and have told my friends about this smoker.
Product Attributes:
Value
4
out of
5
Meets Expectations
4
out of
5
Recommends this product? Yes
Age:45 - 54
Gender:Male
Ownership:1 week or less
Usage:A few times per month
0points
Thank you! You have successfully submitted a comment for this review.
Review 19 for Brinkmann Split-Door Smoker
Great value -- even for a Pro!
,06/24/2011
By Dullblade ,
Southern New Mexico
5
out of
5
I'd give it 10 stars if I could -- only because I built my first two smokers from scratch and understand "smoking" principles (laws actually). There were alot of great suggestions in this review section which helped me prepare for my purchase. Price was no object, but value and enjoyment were and this unit exceeded my expectations.
Briefly, some principles are: Just like buying a new car, adjustments must be made to suit you (seats, mirrors, radio, climate control, etc.) and that's what makes smoking fun over grilling -- and this unit makes it easy; Oxygen is fuel to the fire (just like propane) and should be adjusted accordingly; air leaks must be delt with for constant/consistant temperature -- if needed, go to an auto parts store and pick up high temperature caulk -- I didn't need to with my unit because of the venting adjustments I could make as-is; thermometers are guages, hence all must be calibrated -- I have three that all read differently -- and using boiling water (212 degrees) as a calibrator, you can easily figure out what a thermometer reads (actually, you should do this with ANY meat thermometer to ensure food safety); clean-up should be easy -- you shouldn't have to take a smoker to a car wash everytime you use it; access to the food and fire should be easy and safe -- this unit is great for that; read up on smoking and what to expect -- fall-off-the bone ribs aren't truly smoked ribs, and some meats will have red in them after they've reached proper temperature -- and that is OK; and finally, the end-product should be your focus -- not the appliance -- this is simply a vehicle/oven for producing consistent mouth-watering results.
If you're not into an entire afternoon of outside enjoyment and the smell of smoked meat over the neighborhood, you can buy accessories for smokers that are fan-driven and adjusted by heat and meat thermometers -- remote controlled from your couch! I'd rather go to the local wings and rib joint than do that!
Specifically, with my unit: It assembled in less than an hour (including beer breaks); find something for the coals to get oxygen (read other reviews/suggestions); don't drill holes in the bottom pan -- place it under your newly fabricated/purchased fire grate for EZ clean-up; ramping down heat was easier than ramping up (350 down to 225); use water, juice, sand, peppers, whatever, in the water pan -- but use something in the water pan for consistent temperature control; use direct heat (without the pan) for grilling, or not. My unit holds 225 degrees consistently for hours.
My unit produced great results from the start -- but I made the adjustments necessary prior to firing it up. I've done catfish and trout (bacon/lemon wrapped in foil -- or not); unbelievable moist chicken (rubbed and unrubbed) crispy and not; pork shoulder (stuffed with garlic and s/p rub); mustard rubbed ribs (pork and beef); and plan on playing with it more -- peppers and veggies are next.
I hope this helps -- if you return this unit (as others have said they did), you'll be missing out on some great food and great fun.
Product Attributes:
Value
5
out of
5
Meets Expectations
5
out of
5
Recommends this product? Yes
Age:55 - 64
Gender:Male
Ownership:2 - 7 weeks
Usage:Every few days
+11points
Thank you! You have successfully submitted a comment for this review.
Review 20 for Brinkmann Split-Door Smoker
Give me your money
,05/11/2011
By antiarchos ,
Missouri
1
out of
5
Your better off spending your money going out to dinner than buying this piece of junk. Even the people that rated higher stated they had to do modification i.e drilling extra holes, installing fans, larger pans etc. I called the manufactor and told them of the problems and they said they were aware and offered to send me a larger pans for more charcoal I guess. Just could not get it hot enough for any length of time to smoke properly. I returned it for refund and bought another brand. For $75.00 it is poorly constructed, very flimsy metal,difficult to add charcoal. Save your time and money.
Product Attributes:
Value
2
out of
5
Meets Expectations
1
out of
5
Recommends this product? No
Age:55 - 64
Gender:Male
Ownership:2 - 7 weeks
Usage:Once per week
-1point
Thank you! You have successfully submitted a comment for this review.