Brinkman electric smoker...

Salmonator · 02-14-2004, 07:06 PM

I've used mine several times now and I noticed that the element gets WAY too hot. I've tried using only a few wood chunks and even soaking them in water but the bottom rack is nearly "cooked" before the top rack is even smoked. Has anyone else had this problem or do I have a lemon? :whazzup:

crabbait · 02-14-2004, 07:42 PM

Are you filling the pan with water??

Salmonator · 02-14-2004, 07:47 PM

It seems like the first time I did and it didn't seem to make a difference. Then again I also probably had too much wood and it wasn't water-soaked. So maybe if I fill the waterpan, AND soak the wood I might get better results?

crabbait · 02-14-2004, 07:52 PM

I use 3/4 of a bag of the fine chips soaked in water, dumped in the bottom, then wiggle the element so that the chips aren't touching it. Fill the pan with water and you are good to go.

I mostly smoke thick chinook fillets and run around 8 hours without replenishing the chips.

I run a third rack by placing a couple of 2x4 blocks on top of the lower rack and setting the additional rack on top of them. You could do the same thing to raise the lower rack if you think it is too hot next to the pan.

[ 02-14-2004, 08:55 PM: Message edited by: crabbait ]

Salmonator · 02-14-2004, 08:06 PM

Gotcha. Thanks

Southfork · 02-15-2004, 04:57 AM

I've done some modifications to my brinkman electric.

I added two universal thermometers (home depot $7.00) right above each of the racks. This allows you to monitor your temps between the racks.

I bought a small steel pizza pan and added 3, 2 1/2" screws that stick out thru the bottom. I place this right above the element for a chip pan. Makes life much easier for clean up and you can maintian the amount of smoke you want easier.

If you move the lower rack up you will get a more consistant temp between the two racks. This also makes it easier to rotate the racks and gives you the option to use three racks. (crabbait GMTA)

By adding water to your water pan you will drop the overall temp 30 degrees. If you foil the pan it makes clean up a breeze.

Next mod is going to be a propane conversion by adding a small propane camp stove. This will make the smoker portable and adjustable.

Hope this helps... My brinlman is no longer red, it's black

[ 02-15-2004, 06:04 AM: Message edited by: Southfork ]

ifish4fun · 02-15-2004, 07:34 AM

I use the chunks of wood and let them soak for atleast 15 min., they last about 1.5hrs. Just lift the whole top off and put about 10 more around and that usually does it for me. My batches usually only take 3-3.5 hrs(2 racks of thick chinook).

Also, I don't know if you guys do this, but I use a wet brine, and use that brine in the bowl at the bottom(actually i use the bowl to soak the filets as well), I think it helps add to the flavor.

Waterfish · 02-15-2004, 08:32 AM

I've had a Brinkman electric water smoker for years, and use it mostly for barbequing chicken and ribs. I always use 1"x2" hickory or mesquite chunks (soaked overnight) and a dry rub on the meat. Then we have little bowls of Buster's barbeque sause on the table to put on the meat. Makes the best barbeque ever!

For salmon, I use alder chunks (usually cut green so no need to soak). Doing salmon this way is more like baked salmon that is also smoked (and we eat it hot off the Brinkman). The Brinkman will cook a salmon fillet in less than an hour (it will cook two whole chickens and several racks of ribs in 2 to 2.5 hours). Most smokers like Little Chiefs don't actually cook the meat as much as they dry the meat. Crabbait, by using the Brinkman as a smoker, aren't you basically eating cold baked salmon rather than "smoked salmon" that is usually smoked at cooler temperatures? Do you think Brinkman smoked salmon would spoil sooner than salmon smoked in a Little (or Big) Chief smoker?

will_e_fish · 02-15-2004, 08:37 AM

My Brinkman went to the Scrapyard it was just a bad investment. I went back to the Little Chief and also got a Big Chief for double coverage. I like them as the temp stays steady thier easy to move around and store. The alumium cleans up easy and doesn't rust.

crabbait · 02-15-2004, 08:51 AM

As I previously stated, I smoke mine longer than 3-4 hours...more like 6-8. They do not come out too dry and keep for years vac packed. I have had nothing but rave reviews for my smoked salmon. I would be willing to bet that people could not tell the difference between Lil' Chief salmon (smoked forever to get it done) and Brinkman salmon smoked for a much more reasonable time.

whitewaterbill · 02-15-2004, 02:34 PM

Joe,
A friend of mine has one and started using a timer that will turn it on for a while and off for a while and then on and off.......Kind of a not so exact thermostat if you ask me.

I prefer to use the Bradley smoker....Little spendy ... but set and forget it!

Bill

Waterfish · 02-15-2004, 03:55 PM

Crabbait, I will try your technique. If you just left it in long enough to get done, rather than 6-8 hours, I bet that would be good once it cooled down. It wouldn't be as dry as after 6-8 hours, so it probably wouldn't keep as long though.

Salmonator · 02-15-2004, 04:02 PM

Bill that sounds like a great idea, that way you could choose how you wanted to have your fish turn out (quicker for moist fish or slower for drier fish). Is this something I could find at an electrical store or maybe like coastal farm?