Brand: Brinkmann EAN: 0039953504983 Manufacturer: Brinkmann Model: 805-2101-S Shipping Weight (lbs): 130 Dimensions (in): 17.5 x 36 x 17.3
Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit Features
100-pound capacity charcoal/wood smoker-grill with offset firebox
Firebox vent and smokestack damper for heat and smoke control
Sturdy stay-cool wood handles and convenient storage rack
Angled smokestack allows smoker lid to open fully
17.5 inches long by 36 inches wide by 17.3 inches high, 130 pounds, black
Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit Description
Forged from strong materials with clear-cut mechanics and no gimmicky details, the Pitmaster Deluxe Smoke ‘N Pit from Brinkmann is a sure way to get a good old-fashioned barbecue going. The Smoke ‘N Pit features a versatile two-chamber design, functions as a grill or a smoker, and can be used with either charcoal briquettes or a wood-burning fire. For smoking, the charcoal or wood burns in the offset firebox, and the smoke travels naturally up into the food chamber and out the smokestack. For grilling, you can use either the large or the small chamber, depending on food quantity and the size of your group. Both the firebox and the smoking chamber open fully for convenient access, thanks to their sturdy hinged lids and Brinkmann’s angled smokestack design.
Built for long-lasting durability, the Smoke ‘N Pit is constructed from heavy-gauge steel with tubular legs, a welded body, and a rust-resistant finish. With over 750 square inches of cooking area between the two chambers, it holds 100 pounds of food and 10 pounds of fuel in the firebox. A damper on the smokestack and an adjustable firebox air vent give you precise control over heat, smoke, and circulation. The unit comes with porcelain-coated, adjustable grates that fit both chambers and are easy to clean. Brinkmann also includes sturdy, heat-resistant wooden handles, a large wooden shelf for platters and utensils, and a recipe book for smoke cooking. A metal rack below adds stability and provides a place to stash wood and briquettes. Though no featherweight at 130 pounds, the Smoke ‘N Pit pushes and turns smoothly on its heavy-duty molded plastic wheels. Detailed assembly is required. --Emily Bedard
Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit customer reviews:
Many GREAT years of use I have had this smoker for about 8 years. As I live on the east coast of Florida, It has been subjected to a great many adverse conditions. Sun, rain, heat, salt air and the occasional 150+ MPH sandblasting. The only degradation that it has experienced was that the 2 legs (without the wheels) need replacing due to rusting off at the bottom, and the grills had to be replaced. maintenance is a snap, just regular cleaning and an occasional coat of oven black. She may not be the youngest lady at the ball, but she still makes the best ribs, chicken and steaks Best BBQ I have owned I got my pit back in '92 and I have not been kind to this unit at all but it has NEVER let me down. I am finally ready for a new one and will purchase the SNP once again only this tme I will get the cover to keep the Louisiana rain away from it. I BBQ year round and love the results I get with my pit.heat control seem simple for me I leave the smoke stack open full and the air vent open only a sliver and the heat stays around 200-220. I would say invest in a charcoal starter for adding coals and wood in the middle of a BBQ session that way you do not get lighter fluid taste on you meat the person trying to do steaks and pork chops I sugest ya grill those in the fire boxand bbq your larger cuts of meat. ALL and ALL this was a GREAT purchase and you will not be sad ya spent the bucks for this one :o) Really nice smoker I have to agree with the previous reviewer who noted the temperature discrepancy. Items placed closer to the firebox do get MUCH hotter than those on the smokestack end. This is probably my only complaint about this smoker. This problem can be moderated somewhat. You can create a makeshift baffle from aluminum flashing that will help some. You can also put an aluminum drip pan full of water directly in front of the opening which will not only deflect some of the heat but introduce some humidity into the cooking section. Personally, I just don't fill it up with meat. If you're doing several slabs of ribs, use a rib rack at the far end.
Airflow and temperature control were problems for me at first. My particular smoker works best with the air intake vent completely closed. This is not an air-tight smoker so it's still drawing air through the cracks in the door. By keeping the fire low and the vent closed, the temperature doesn't climb over 250 degrees.
Concerning the temperature--forget putting a thermometer in the space provided by Brinkmann. It's too high on the lid and it will read quite a bit higher than the food at grate level. Heat rises, you know. I drilled a hole just above the handle and mounted a thermometer. When I cook with the grates at the upper level, this thermometer reads just about right for the level of the food. When I cook on the lower level, the actual temperature will be 30-50 degrees lower than what this thermometer reads. It's not totally precise but, hey, it's barbeque!!!
I've had this smoker for about 3-4 years. I keep it under a covered area so it doesn't get rained on but the humidity in my area is always high. I've had to repaint it once. The firebox needs repainting now but that's been the only maintenance I've done to it. I just clean out the ashes and the food drippings after each use and roll it under the covering until the next time. Before each use, I line the firebox and the cooking section with heavy duty aluminum foil. That makes clean-up a lot easier. (What did we do before Reynolds?)
I don't smoke a lot with the Brinkmann. Mostly I use a Weber kettle grill. But every time I do a brisket or big roast or several slabs of ribs, I crank this baby up and it's never failed me yet. Keep the temperature low, keep an eye on the fire and don't open the cooking section very often. Just let nature, low heat and smoke do their job. Some modifications I love my Brinkman's Smoker. But I did some modifications to get it in its present state:
The offset firebox arrangement: Using plain old charcoal will cost you a fortune! When I first got this as a Christmas present, I found this out quick! I went thru a whole 20 pound bag of Kingsford. Too costly! So what I did was to buy a propane tank and a propane burner. I ran the burner's metal intake connector out the Brinkman's air intake vent. Perfect fit! The vent also held up one end of the propane burner. Then I placed a regular brick inside the firebox to support the other side of the propane burner.
I now have all the heat I want, cheaply and also I now have pretty good temperature control! I also agree with another poster that the optional temperature gauge placed in the Brinkman's cutout is a waste of money and would be inaccurate. I did it and regret buying that thing. However do get a remote smoker temperature unit that gives you two separate temperature probes and readings. This way you can monitor both meat and internal smoker temps without opening the huge smoking chamber lid which would waste all your heat and smoke! And speaking of smoke...
...it drove me crazy figuring out how to make a sustained source of smoke that wouldn't snuff out the propane burner in the process! Here is what I did to solve this new problem:
Take off that "Hobbit" external smoke stack. Then take off the flimsy end cap that holds the swivel lid of the exhaust vent. With a drill, carefully make an 1/8 inch hole thru the welded on rod the end cap was attached to. Replace the lid. Now, take a tie-wire or maybe a cotter pin and put that into the hole you just made so that the swivel lid won't fall off as you invert it....
...invert it??? Yes, invert it. See, you will be stuffing hickory wood blocks into this inverted pipe. The part with the swivel lid will be placed directly onto the propane burner. The end of the smoke stack should be positioned into the smoking chamber. This way as smoke is produced, the smoke will go directly into the chamber NOT THE FIRE BOX which if it did would snuff out the propane burner! And speaking of hickory smoke...
...don't buy chips! It is too costly! Buy instead Hickory wood BLOCKS. I buy mines from Home Depot in large bags for super cheap! I use my small axe to carefully size the hickory blocks so that it fits snuggly into the inverted smoke stack. Works like magic. Oh, one more thing...
...place another Hickory wood BLOCK you carefully sized into the now stubby smoking chamber's exhaust pipe, where the smoke stack used to attach to. The wood block will block just enough so that most of the smoke stays inside the chamber and the wood block will allow just enough air flow so that the offset firebox's propane burner will get its air.
There you have it. The perfect smoker that is cheap to operate and effective at generating smoke! And don't forget to place a metal pot ontop of the propane burner that is full of water. You need this boiling to create the needed steam for your smoker's performance! Dissapointed at best... It took almost a month to receive my smoker. It did not come with enough hardward to assemble completely; they know that because the hardware package only has enough spaces for the hardware that they send, so they know you're screwed from the minute you buy it. Then, good luck getting through to customer service, the line is always busy, can't get the hardware, can't use th smoker. WILL NEVER BUY BRINKMANN AGAIN! NEVER!
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