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Brinkmann 810-5000-0 All-In-One Outdoor Cooker, Black
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$89.99
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Sales Rank: 354
Brinkmann
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Media: Lawn & Patio (1)
Color: Black
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Brinkmann 810-5000-0 All-In-One Outdoor Cooker, Black
- Versatile cooker can fry, grill, or smoke with gas, or grill or smoke with charcoal
- Dome lid fits every configuration; heat indicator; stay-cool wooden handles
- 2 chrome-plated steel grills will accommodate up to 50 pounds of food
- Aluminized base pan; porcelain-enamel water pan; assembly required
- Measures 17 by 17 by 45 inches; 1-year limited warranty
Product Description
This versatile outdoor cooking system offers 5 ways to prepare food: LP gas smoker, gas grill, gas cooker, charcoal smoker or charcoal grill. 2 chrome-plated steel cooking grids provide space for up to 50 lbs. of cooking capacity. 170,000 BTU adjustable high-low burner. Stay-cool wood handles. Heat indicator. UL listed high-pressure regulator with 3-ft. hose (LP tank not included).Use your own fry pan and the All-in-one Grill becomes a great fryer, too! Power Supply: Gas, Max. BTU: 170,000, Capacity (lbs.): 50, Dimensions O.D. x H (in.): 18 3/8 x 32 3/4, Regulator and Gas Hose Included: Yes
Amazon.com Review
Designed for the highly versatile outdoor chef, the Brinkmann All-in-One cooker delivers five distinct uses in one minimally bulky unit. By removing or rearranging the All-in-One's separate components, you can fry, grill, or smoke with gas, or grill or smoke with charcoal. Constructed with an all-welded frame, the unit features a raised rim for extra stability and sturdy U-shaped legs. Switching between cooking methods is simple and straightforward. For gas frying, the cooker uses the standalone base with a flat pan, a stable enough construction to hold the large pots used to cook turkeys and lobster. For gas grilling, it features a vented, aluminized base pan that holds the included lava rocks securely above the LP gas burner. Replace the lava rocks with charcoal, and voila, you now have a charcoal grill. In its charcoal grill configuration, the All-in-One can be removed from its standing legs for camping, tailgate parties, or picnics. As a smoker, powered by charcoal or by gas, the cooker uses two racks to hold up to 50 pounds of food and a water/marinade pan to generate steam. An integral part of the All-in-One's versatility, the dome lid fits every configuration and includes a simple heat indicator to cut down on guesswork. Its rounded shape also forces the circulation of heat, smoke, and steam, so food cooks evenly without the necessity of basting or turning. Both the chrome-plated steel grills and the porcelain enamel water pan on this model clean up easily, and the wooden handles stay cool. Brinkmann aluminizes the base pan to prevent rusting and equips the hose with an adjustable regulator for precise flame control. The unit also includes a rust-resistant drip pan to catch ash, embers, and grease. Assembly is required. --Emily Bedard
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Brinkmann 810-5000-0 All-In-One Outdoor Cooker, Black
- Lawn & Patio: 0 pages
- Publisher: Brinkmann
- Label: Brinkmann
- Studio: Brinkmann
- Average Customer Review: based on 14 reviews
- Sales Rank in Garden: #354
Click on Product Listings for Details!
Avg. Customer Review:
2 of 2 people found the following review helpful:
Customer Rating:
Summary: Crude but effective 2008-01-28
Comment: I've been through two prior Brinkmann smokers, a Gourmet Electric (converted to charcoal) and an El Cheapo Brinkmann ("ECB"). The bottom of the Gourmet rotted out quickly, and each would wander the neighborhood when things got windy. Not entirely a waste of money, because I learned about Brinkmann designs, and how tedious and distracting it is to smoke things with charcoal. With the ECB, I experienced the shock of seeing large flames consume most of the paint, like one other reviewer said. The smokers have thin metal, so they do not retain heat anything like a Weber.
There must be something about these crude smokers that brings me back. Maybe it's the low price, maybe its because making them work can be challenging.
The All In One is a grin inducing collection of assorted Brinkmann parts; an uncharacteristically well built propane burner, a Gourmet style charcoal pan on top, and an ECB on top of that. The propane burner's high output negates the poor heat retention of the ECB while wasting energy. The burner is heavy, and is not about to blow around the neighborhood. Unlike the Gourmets, there is no flimsy sheet metal pan on the ground rusting away; the burner's legs are made out of thick steel, the charcoal pan is high off the ground. The ECB part is characteristically cheesy and lightweight, and wind will blow it away unless it is held to the base somehow (I just use a smoker cover, the whole thing falls over, but stays put). Just like other Brinkmanns, the ECB and Gourmet charcoal pan designs are not designed to keep rain out, so a cover is a must.
The aluminized charcoal pan started rusting immediately after use. I started wiping it with oil after each use to slow the rusting. I also recommend putting the lava rocks in a ziplock bag after each use, to avoid scratches when the wind blows it over and the rocks spread out in the cover.
Brinkmann warns that the paint will catch fire unless you follow directions and are (very) careful. It's surprising they would knowingly create and sell something with that problem, obviously there are baked enamels that don't do that (look at Weber). The metal is thin, I'm not surprised to hear somebody had a burn through. You are supposed to season it with oil, and be careful with heat. It is easy to set the paint on fire with charcoal (oiled or not), but it should be easy to avoid that with propane; you have a lot of control with propane, and there's a charcoal pan and lava rocks between the flame and the ECB. Considering the cost and the risk, stick to the propane when smoking.
The "bubble test" mentioned by another user adds more excitement; it suggests that Brinkmann does not trust their burner hose. In fact the hose has a cheap, shiny, solid plastic look. Then, there's no automatic shut off if the flame goes out. Do not set it and forget it! Check it constantly.
If you need something idiot proof, this is the opposite. If you are reasonably mechanical and careful, you get a lot of outdoor cooking capabilities for a low price.
Bass Pros sells this for $99 with a two gallon frying pot and strainer. Outstanding deal. At that price, you won't feel nearly as bad when the paint ignites.
0 of 1 people found the following review helpful:
Customer Rating: 
Summary: wicked fast delivery 2008-01-01
Comment: we ordered this as Christmas gift on a monday, it came in on thursday with all of the parts and no damage to the box.
0 of 0 people found the following review helpful:
Customer Rating:
Summary: all-in-one-charcoal-lp-grill 2007-11-17
Comment: This is a great grill, takes a while to heat the lava rock for grilling with propane.
I rated it 4 star because of its low price and pretty simple assembly,
however I think the company needs more quality control in their shipping division.
It was poorly packaged and parts were bent and the cover was mising,
I called Brinkman and I had to fax original invoice and they will send lid.
The lavarock bag was torn because of poor packaging and put the red dust on everything in the box.
the drip pan does not fit well under the legs, to small???
All in all, for an inexpensive all around grill that takes up very little space, this is the I would buy again.
Andy Z
0 of 0 people found the following review helpful:
Customer Rating:
Summary: All in One Cooker-Smoker 2007-08-05
Comment: This product is terrific! It is very easy to assemble, taking about 20 minutes if you take your time to do the job. It works great! Perfect smoked baby-back ribs are possible every time since the fire never actually goes out! If you are looking for a smoker that you can use occasionally as a cooker or conventional grill, this is the product for you!
4 of 4 people found the following review helpful:
Customer Rating:
Summary: Good starter smoker 2007-06-14
Comment: i've had this smoker for about 5 months. it took some experimentation to figure out the best way to do things, but now that i've got it down, i'm pretty pleased with it. assembly was straightfoward. mine came with a water bowl that had a lot of paint chips missing, so i called brinkmann and they sent me a new one, without making me send the old one back.
the instructions don't mention curing the smoker, but IMO this is a very important step. don't throw your food in this thing without curing it. the first time you get it hot, a lot of paint burns off! spray the inside with oil, like the manual says, then run the smoker on medium high heat for an hour or so with nothing in it.
build quality is so-so. the welds are a little sloppy, but probably good enough. the lid doesn't fit perfectly, but close enough. the temp gauge is a joke. it doesn't show actual temperature, just warm/ideal/hot. it stopped working after a few smoking sessions. i drilled a small hole in the side of the smoker and inserted an $8 instant-read thermometer to monitor temps. it works well, and very little smoke is lost through the hole when the probe isn't in there.
smoking with gas is pretty convenient. it is a little hard to keep the temp low with the gas burner. like another reviewer said, put the gas on low, and adjust the air intake so that the flame turns yellow, instead of blue. the yellow flame is less hot, and allows you to keep the gas flowing at a rate where it won't blow out so easily. you can keep the smoker at 200F like this. smoking with gas isn't completely fire and forget though. you do have to add wood occasionally on longer smokes. wood chunks last longer and are easier to work with than chips.
if you need to use lower temps, go with charcoal. start the smoker with about 23 well lit coals to get 200F. i took the advice of another reviewer and put a 14.5" grill grate in the bottom of the smoker, to keep the coals off the bottom. this helps a lot to keep the coals burning after some ash has accumulated. unfortunately, this smoker has no adjustable air vents to control the temp with charcoal. other charcoal smokers are probably less work, since you can control the temp with air vents, instead of the with amount of coals. i find i have to add new coals about every hour, so charcoal is definitely more work when smoking for longer periods. however, it is kind of fun to be working with coals, as long as you don't have other things to attend to. using a chimney starter for the coals makes things much easier.
one of the reasons i got this smoker was to compare gas smoking to charcoal. using charcoal, the meat does come out a little more smoky, probably because the charcoal provides some smoke, as well as the wood. however, the flavor is not necessarily superior with charcoal, just smokier, IMO.
one of the first issues i struggled with was where to place the wood chips in this smoker. i bought a metal chip box to put the chips in. this makes cleanup much easier, as you don't have to separate the ashes from the lava rocks afterward. a chip box really should have been included with the smoker. i first tried putting the chip box on top of the rocks, but it doesn't get hot enough to smoke when you're cooking with gas at low temps. i had to move some rocks aside and place the chip box flush against the bottom of the smoker. when using charcoal, i just place the chip box right on top of the coals. putting the wood by itself on the coals causes it to burn and flame up, which produces bad flavors. you just want smoldering wood, not flames.
there is no door for adding chips or coals, but when you lift the upper section off the smoker, very little heat is lost, as shown by my instant read thermometer. the hot air stays inside the upper section, as long as you don't take the lid off. having the entire bottom of the smoker exposed makes accessing coals and/or wood quite easy. you just have to be careful not to spill any water when removing the upper section. don't fill the water pan too full.
using gas, this thing doesn't make a good grill. it takes an absurd amount of gas to get it hot enough for grilling. it does work, but sure is wasteful. this is surprising, because the burner seems strong enough, but somehow it just doesn't transfer enough heat to the rocks. probably a lot of heat is lost out the sides when the burner is really roaring. using charcoal, it works ok as a grill, as long as you have the extra grate in the bottom. when charcoal smoking, you can move a grill grate to the bottom position right above the coals and sear your meat for a little caramelization. i haven't used the burner for frying yet, but i'm sure it would do a good job.
overall, i'm still glad i bought this smoker. it's my first smoker, and i think it's a good one to start with. at some point, i'll probably upgrade to a more serious charcoal-only offset smoker, but i'll keep this one around for those longer smoking sessions, such as turkeys, where i don't want to be hovering over the smoker all day long.
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