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Brinkmann 852-7080-6 Gourmet Charcoal Smoker and Grill, Green

Average User Rating:
3.85714/5,
Buy Now:
Amazon.com
Price:
$72.58
By:
Brinkmann
  • The Gourmet Charcoal is our top-of-the-line double grill charcoal water smoker. It has two chrome plated steel cooking grills for a 50 pound cooking capacity. The smoker body lifts off the base for easy access to an extra-large charcoal pan, and also allows for quick and easy conversion to a waist high barbecue grill. A heat indicator in the lid eliminates guesswork. Features include porcelain coated steel water pan, front hinged door for easy access to water and charcoal pans, and wooden handles that stay cool to the touch.
  • Binding:
    Lawn & Patio
    Brand:
    Brinkmann
    EAN:
    0039953509506
    Feature:
    Measures 17 by 17 by 35 inches; 1-year limited warranty
    Is Autographed:
    0
    Is Memorabilia:
    0
    Height:
    35 inches
    Length:
    17 inches
    Weight:
    26 pounds
    Width:
    17 inches
    Label:
    Brinkmann
    List Price:
    $99.95
    Manufacturer:
    Brinkmann
    Model:
    852-7080-6
    MPN:
    852-7080-6
    Package Quantity:
    1
    Product Group:
    Lawn & Patio
    Product Type Name:
    ABIS_LAWN_AND_GARDEN
    Publisher:
    Brinkmann
    Studio:
    Brinkmann
    Title:
    Brinkmann 852-7080-6 Gourmet Charcoal Smoker and Grill, Green
    UPC:
    039953509506
    Color:
    Green
    Material Type:
    Metal
    Material Type Set Element:
    Metal
    Warranty:
    <b>Brinkmann</b> offers a 1 year limited Warranty.

Recent User Reviews

  1. gary s
    5/5,
    "For the price this is a great smoker for beginners"
    Pros - Inexpensive, easy to use, easy to transport
    Cons - Thin material and temp gauge usually not accurate
    I started with one of these years ago, smoked just about everything on it. You have to pay more attention, it's not a set and forget. But you can turn out some great BBQ.

    The last one I bought I made these mods, and improved the ease of use tremendously. This unit has gotten a bad wrap for a long time. I you learn to do a good job smoking on this everything else should be  pretty easy.

















  2. bigjoesimpson
    4/5,
    "Great for the price"
    Value:
    5/5,
    Quality:
    4/5,
    Ease of Use:
    3/5,
    Heat Control:
    3/5,
    Purchase Date:
    Mar 6, 2013
    Purchase Price:
    48.00
    Pros - Price, easy to mod.
    Cons - Have to mod it.
    Picked this up at Lowe's on clearance in March for $48.  After another $30 in materials and an hour in the shop, I had it modded out using a combination of ideas I found online (bottom damper, raised charcoal grill, added thermometer, added damper on top).  I can smoke 4-5 hours at a time at 225 with little fluctuation.  Heat-ups are controlled by closing bottom damper, opening the door, and/or adding ice to the water pan.  Cool downs are controlled by opening bottom damper and adding more coals when needed.  Turned out some awesome ribs, both traditional style and 3-2-1, then a pulled pork that was to die for.  Great intro to smoking for me.  I'll use it for a year or two, then move on to something with greater capacity. 

    Unfortunately, the manufacturer discontinued it and replaced it with a smaller model that eliminates the space between the water pan and lower cooking grate, and also uses some cheaper hardware on the door.  I lucked out and got this before they were gone.  For the price, I can't complain.
  3. grimm5577
    4/5,
    "Works Well"
    Value:
    4/5,
    Quality:
    4/5,
    Ease of Use:
    5/5,
    Heat Control:
    3/5,
    Purchase Date:
    Apr 24, 2010
    Pros - Affordable, Compact, 2 Shelves
    Cons - Cheap Materials,Temp Gauge
    I've had this smoker for 2 years now, Some of the grill grate welds have popped, the paint has peeled and it has started to rust along the bottom, but it has always and still does a great job. I use the door to control the temps as best as I can. I will also be replacing the temp gauge with one that is more accurate. All in all this is a great little smoker. But be prepared to have to split a rack of ribs to be able to cook it in this smoker.

User Comments

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  1. gary s
    I didn't post a picture, but the last mod I did was was to put some long bolts, through the wall of the smoker right under the bottom rack supports to relocate the water pan and have a little more adjustment for grate placement, I'll try to take a few pictures tomorrow.
     
    Gary
  2. goodpics20
    I bought 2 of these. I gave one to my moron stepson. He couldn't figure out how to get his wife to use it. So, he gave it back to me. Great for extra parts (replacing rusted pieces after painting with high-temp engine paint). My big problem was ash gradually blocked the vents in the bottom over a long smoke. I found a cheap table-top grill at Family Dollor for $20. It provided alot of parts. The bottom half was put in the bottom of the smoker. It had two grates in it. One for charcoal and one as cooking grate. I used a Minion method to start things off (charcoal briquets to start with cleaner burning lump charcoal). Then I put the cooking grill in for a modified Minion (put in a ring of unlit lump charcoal around the outer rim. This extended the time that I could go without opening the smoker to add more more charcoal losing heat and smoke. It also kept the bottom vent slits from being covered by ash. The cheapie also provided parts for the dome vent, and collapsible legs for the bottom (slightly modifies airflow below and makes it easier to put away). I added more levels inside the smoker for the cooking grates and water pan. Knowing that fat is flavor, and that flavor, moisture and temp can be effected by how the water pan is used, I went back to my younger years of cooking over a campfire. I used my now spare water pan. I put corn, potatoes, onions, carrots and spices into the water pan just inches about the other water pan. It cooked up great smoked veggies, put herbed moisture into the meat and used that wonderful fat and jiuces dripping off the meat to flavor the veggies. I added the dome vent, and a real temp gauge. I put the rope on, but I held it in place with high-temp silicon tape. I'm not very coordinated. So, the tape kept me from ripping the rope loose, and it made it's smoother to fit the lid in place. With the three additional levels for the water pan and cooking grates, I have increased capacity, control cooking with different sizes and kinds of meat at the same time and all of those wonderful flavors that I worked so hard to get go into my side dish instead of the water pan or coals. I still want to add the control vent on the bottom.
  3. goodpics20
    I bought 2 of these. I gave one to my moron stepson. He couldn't figure out how to get his wife to use it. So, he gave it back to me. Great for extra parts (replacing rusted pieces after painting with high-temp engine paint). My big problem was ash gradually blocked the vents in the bottom over a long smoke. I found a cheap table-top grill at Family Dollor for $20. It provided alot of parts. The bottom half was put in the bottom of the smoker. It had two grates in it. One for charcoal and one as cooking grate. I used a Minion method to start things off (charcoal briquets to start with cleaner burning lump charcoal). Then I put the cooking grill in for a modified Minion (put in a ring of unlit lump charcoal around the outer rim. This extended the time that I could go without opening the smoker to add more more charcoal losing heat and smoke. It also kept the bottom vent slits from being covered by ash. The cheapie also provided parts for the dome vent, and collapsible legs for the bottom (slightly modifies airflow below and makes it easier to put away). I added more levels inside the smoker for the cooking grates and water pan. Knowing that fat is flavor, and that flavor, moisture and temp can be effected by how the water pan is used, I went back to my younger years of cooking over a campfire. I used my now spare water pan. I put corn, potatoes, onions, carrots and spices into the water pan just inches about the other water pan. It cooked up great smoked veggies, put herbed moisture into the meat and used that wonderful fat and jiuces dripping off the meat to flavor the veggies. I added the dome vent, and a real temp gauge. I put the rope on, but I held it in place with high-temp silicon tape. I'm not very coordinated. So, the tape kept me from ripping the rope loose, and it made it's smoother to fit the lid in place. With the three additional levels for the water pan and cooking grates, I have increased capacity, control cooking with different sizes and kinds of meat at the same time and all of those wonderful flavors that I worked so hard to get go into my side dish instead of the water pan or coals. I still want to add the control vent on the bottom.
  4. brazosbrian
  5. dsorgnzd
    Nice deal. I used one of these (with mods) for a few years and once I was able to control temperatures it cooked some very good bbq. Plus, everything I learned cooking on the Gourmet worked pretty much the same on the WSM I got to replace it.
  6. jwgar
    Bass Pro has the replacement grills, I have the electric version and agree these are great little smokers. I have added a couple racks to mine. Works perfect