Brinkmann Vertical Gas Smoker, 810-5530-S

Average User Rating:
3.5/5,
By:
Brinkmann
  • If you love smoked flavored meats and vegetables, you will want this Brinkmann vertical gas smoker for your next grilling event. Made from heavy-gauged steel, this vertical smoker features double door access to food and water pan. The 12,000 BTU's stainless steel burner provides consistent heat output. Easy integrated ignition for quick start. Heat indicator is located front door. Propane tank is not included.

Recent User Reviews

  1. cubfanipaman
    4/5,
    "Great smoker! Durable!"
    Pros - I like the two doors, a workhorse
    Cons - After a few years of use it is hard to shut door. not easy to clean
    I've smoked many meals (50+) in the last three years with this smoker.  It works well, and holds temperature over long periods of smoking.  It is easy to use and the electronic ignitions still works.

    One problem I've had is it is hard to shut the door due to all of the build up.  I have cleaned the smoker on multiple occasions to remove the grease but this was not always easy.  I would recommend this smoker.
  2. bzmancustoms
    4/5,
    "3-years and going strong"
    Pros - rack space, good smoke
    Cons - cleaning/wind
    I have not had any trouble keeping this little smoker at 180-190 for low slow brisket smoking - but I have found it works better with a 14-18 pounder vs a small 8-10 pounder in there...  Dry-rubbed hot wings are excellent in this baby too, load up every rack, let it roll about 250 and wait till they are good and crisp - - so much nicer than heating up the oven in the summer.
  3. byteme
    1/5,
    "Cheap, frustrating, and quickly disposed of"
    Value:
    1/5,
    Quality:
    2/5,
    Ease of Use:
    3/5,
    Heat Control:
    2/5,
    Pros - Inexpensive, good to experiment and learn with
    Cons - Poor design = poor results
    The Brinkman gas-powered smoker was my very first.  I was new to smoking meat and I figured it was an inexpensive way to learn.  I read multiple books, I attended Richard McPeake's BBQ class and I bought a lot of supplies.  However, no matter how carefully I followed the recipe or how attentive I was to the smoker, I always got poor results.  The ribs were too dry.  The brisket never got tender enough.  etc...

    My main gripe with this smoker was that it does a terrible job of retaining humidity - which is key to a good smoke. I used a water pan for every cook, and I even topped-off the water every few hours.  I mopped or sprayed my ribs and brisket to keep it moist.  Yet, all my cooks wound-up far too dry.  I suspect there are too many openings and gaps in the sheet metal that allow humidity to quickly seep out.  In particular, from underneath.  Lots of gaps there due to the gas burner mechanism.  It was very frustrating.

    I will admit that using gas made it very easy to get to a target temperature.  However, if I recall correctly, I could never get the temp below 250.  Even on the lowest setting, the gas just made it too hot to achieve temps between 200-225.  I also didn't like the taste of the food using gas.  It wasn't bad (no worse than a gas grill) but doesn't come close to the flavor of using lump charcoal.  You're really missing-out on something wonderful if you're smoking meat using gas.

    The overall quality was fair.  Stamped sheet metal. I suspect the racks were not stainless steel, but something cheaper that might rust over time. 

    I eventually pitched this smoker.  I didn't even give it away I hated it so much.  I later purchased a ceramic "egg-type" smoker and realized what I was missing.  

    I'd recommend you don't waste your money on this smoker.  Save-up a little more, and purchase a better entry-level smoker like the Weber Smokey Mountain (WSM).  Once you catch the BBQ bug, then you'll start saving-up for a high-end stick or ceramic smoker and you'll love the results.

User Comments

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  1. roy harrison
    Is this available in the Philippines?
    Im trying to settle in here and I love to grill and smoke but need to buy the cookers.
  2. geothermal
    I've got the same model. Cooked some great Shoulder Butts in it. Haven't had much luck with Briskets, maybe because they were too small like you mentioned and I may have had the heat up too high 225-250. Building a reverse flow horizonal smoker now.
  3. firemedcfd
    My kid's bought me one for Christmas 2 years ago. I smoke pork shoulder, ribs, and chicken. I have been very happy with the results, which are very good. I keep the burner on the lowest setting and depending on the gas in the tank, close the tank valve 1/2 turn and the smoker keeps at 225. I put the wood chips in the lower tray and the water above it and refill the chips about 2 hours into the smoke. When I do beef brisket, I found that the results depend on where I get the meat, as I am not always pleased with beef brisket although I keep the method consistent. It's a pleasant relaxing hobby!
  4. byteme
    The purpose of the water pan is to keep a lot of humidity in the smoker. Humidity, combined with heat, is what gives you that beautiful smoke ring in your ribs and brisket. Its also key to keeping the meat from drying-out as it cooks. This particular smoker (I owned one once) isn't great at keeping-in the humidity, so the water pan is a must.
  5. midnight bulls
    Sorry I didn't read the part where you said you had 2 of the smokers. I just read you can do 12 racks. Thank for enlightening my reading skills.
  6. double dog
  7. midnight bulls
    I have the same smoker, how do you manage 12 racks of ribs in it. When I do St. Louis stlye I can only get 6 racks of ribs.
  8. cptn jon
    I have the 810-5530-S and have found the analog thermometer to be off by as much as 65f. I have planned to buy an adjustable regulator after Brinkmann sent me a replacement regulator (that was also off by about 50f).
    I had not thought about the reverse action on the dial. Thanks for the tip.
  9. womburgernommie
    Foil is a good way to keep the temp down :) and making it as much indirect as possible. Have a buddy who uses gas, and he makes a big square of foil that goes to about a centimeter from each end, thus making heat struggle to rise, but lets smoke run freely.
  10. srt4wad
    I just bought mine last night, want to get into smoking and thought this would be a good unit to try on after reading reviews.