YOU ARE HERE >> AmazingRibs » Ratings & Reviews » Brinkmann Dual Function Charcoal/Gas Smoker and Grill Review
By: Max Good
On October 8, 2015, Brinkmann filed for Chapter 11 under the US bankruptcy code.
When you see the Brinkmann Dual Function Charcoal/Gas Smoker and Grill at Home Depot you’ll be tempted. It looks pretty and promises a lot. There’s a three-burner propane gas grill on the left and a charcoal grill on the right, with 403 square inches primary cooking surface and 185 square inches on the warming rack of each barrel. That gives it the sort of cooking space you’ll need for a big backyard party.
The three burners within are 12,000 BTU each, and it has a side shelf with a 12,000 BTU side burner. The grates are porcelain-coated cast iron and each lid has a cheap heat indicator. A lot of these inexpensive combo grills are popping up all around. Though the concept is cool, ask yourself, why not get two separate grills? Even a large Weber Kettle is under a hundred dollars and you trip over all the low cost gassers every time you walk into Home Depot. And furthermore why they call this a smoker is a mystery. With a few add ons like a Smokenator, you can turn a kettle into a much better BBQ smoker than this device will ever be.
Nonetheless, many people who bought ’em like ’em. We’re just sayin’……
Manufacturer:
On October 8, 2015, Brinkmann filed for Chapter 11 under the US bankruptcy code. As of November 30th, 2015 they are no longer selling products, not accepting returns or exchanges, and not honoring warranties. It appears one of their biggest client, Home Depot, stopped ordering and that pushed them over the edge.
Brinkmann is known for super low priced cookers, made for frugal people. Quality and price are close to value brands like Masterbuilt, Char-Griller and Master Forge, but Brinkmann is a small step above and sometimes offers interesting and useful value added features. Brinkmann is one of the largest BBQ manufacturers in the United States, angling for the market of price driven rival, Char-Broil, but lacking that company’s focus and innovation. They have a thousand and one models and some have merit considering the price, but many of their products are more of the same cost driven stuff with a different logo on the lid.
Brinkmann is widely distributed online and at brick and mortar outlets, including big box stores.
Published On: 2/12/2013 Last Modified: 2/13/2021
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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