Rated 3.7 out of 5Â by 72
Rated 5 out of 5Â by TurfGuy Yes, I've gone Vertical
I am a former Brinkmann TrailMaster LE Horizontal Offset Firebox Smoker owner. WE had it for a number of years and, although I seal up some of the leaks in it; I never really got consistant heat across the width of the BTLE.
I bought this a couple of weeks ago and sealed it with RTV 600 degree caulk at all the seams. It's orange, but I knew I was going to add a couiple of coats of new paint so I didn't mind. After the caulk had dried, I gave it 3 coats of Rustoleum 1200 degree High Heat paint, as my old Brinkmann started to show signs of rust a little sooner than I was happy with. We then sealed all the doors and lid with Nomex 1/2" self stick gasket material. Just finished my first smoke (pork shoulder and baby backs with Hickory) Saturday and could not have been happier with the results. It was easy to keep the temps where I wanted them and obviously very even heat with the vertical design. I was also happy with the porcelain covered water dish and chrome racks. They cleaned up reasonably well in the dishwasher after cooling off.
Bottom line, it's an affordable entry into the world of PitMasters, and with a little extra work and money, it will be around for a long, long time. I also sprung for the cover, something I neglected to do last time, short sighted on my part.
April 29, 2014
Rated 4 out of 5Â by Bigsarge Fairy good for the Price.
Just like everyone else I had a problem with the door and Leakage. Home Depot do not carry the Items needed to seal the pit tho I would like to see them carry them. Mine was shipped to my home. it wasn't packaged very well inside foam was broken in several places. Lucky I was home because the UPS driver did not have a dolly to get it off the truck. The Box had large hole in the bottom. I ordered the Sealer and tape from an online store and waited until it arrived to put the smoker together. I sealed and placed gasket as I erected it, so I did not have to take anything apart later. Hopefully you can see in the picture where I had to apply the seal and gasket to include the water door. The seal around the fire box door did not hold up very well during seasoning. I have not used it for cooking yet and plain to paint the sealed areas. 5 stars if it came sealed, leak proof and with a free smoking cook book.
June 27, 2014
Rated 5 out of 5Â by Barros68 Great Overall Smoker
I'm a first year smoker and have already upgraded to a bigger (this model) smoker. I'm very happy with the durability of the smoker (weighs over 100 lbs), but has wheels and can be moved easily.. The pit has a water pan to keep the meat moist and It has a small door in the back to add water without losing a lot of heat.It's well worth the investment. I cooked a Boston butt, chicken thighs, bacon, full rack of ribs, mac and cheese all on my first run with this smoker. I was also surpised as how quickly it cooked, I was assuming that the offset/in-direct cook would take much longer. I plan to use the sausage hooks that mount to the ceiling of the smoker this weekend.
July 26, 2013
Rated 1 out of 5Â by edic109 Trailmaster Vertical Smoker
Have had Brinkmann horizontal smoker +10 years excellent product and durable, kids bought vertical for Father's Day worst piece of construction seen , seems wide open on top and bottom large 1/8" gap entire door. After initial seasoning burn (controlled) grate totally warped and melted. Very happy with old Brinkmann product , new Chinese manufacturing pitiful can no longer or will I recommend Brinkmann. Have pictures t send Brinkmann but no process or access to
July 3, 2014
Rated 5 out of 5Â by smokydoky1 This is a great working smoker for the money.
The smoker is heavy duty and the value is great. The temperature is very controllable.It is easy to assemble but I did have to bend the firebox door stop to fit and also I had to place the cook chamber smoker door bend down, then I stood on the top edges balancing to bend the door to a good fit. There was to much of a bend out of the box. I also added a latch on the door at the top and bottom in addition to the door handle. the door now shuts tight and secure. I also added a rotisserie at the second shelf up from the water pan.You can get this smoker to 400 degrees for the curing. What I did was I added additional hot charcoal directly to the cook chamber in a charcoal chimey. A little tweeking here and there and you will have a better smoker than one that costs $1,200 dollars. Great bang for the buck!
August 14, 2013