BrinkmannCast Iron Smoker Box

This is a great cast iron smoker box! When it arrived, I seasoned it like all my cast iron pans and pots to forestall rusting in the hot and humid Georgia summers. I'd advise anyone getting one to do the same. Just coat it liberally with Crisco (or lard, etc), place it in a 250 degree oven for an hour os so, allow it to cool down before handling, and it's ready for service! When not in use, I just keep this smoker box inside my Big Green Egg. The smoker box holds enough wet wood chips to provide a LOT of smoke to whatever you are cooking. This is a heavy box too---not like the aluminum ones I've used in the past and with a little care here and there, this smoker box should last for years and years! If you are looking for a heavy, solid, well made cast iron smoker box, this unit from Brinkmann should be high on your shopping list. I would highly recommend this unit to anyone who wishes to flavor whatever they are cooking on their grills or smokers with the awesome flavor of any and all different kinds of smoking chips now available to you at almost any store out there. :-)

I read all the positive reviews, and decided to give this product a try. I have a Natural Gas Weber grill that gets 90% of my barbecue workload, as well as a Brinkmann smoker that I use when I crave a nice, juicy, smoked meat flavor. So here was an opportunity to bring that smoked flavor to the Weber!I tried it on chicken, and everything worked as expected. Of course, it was not the same results as using a low-heat smoker, however the flavor of the meat was definitely enhanced with smoke flavoring. I was very pleased with the results.The only problem I am having has nothing to do with the Smoker Box, it has to do with finding hickory chips. My local stores sell hickory chunks, not chips, and the chunks are often too big to fit in the Smoker Box. Ever try to split a piece of hickory? (Hint--they make baseball bats out of hickory). That aside, this is a great product, and I recommend it to anyone who loves smoke flavored meat.UPDATE: Thanks to Amazonian "shadko" who jogged my brain to think of buying the wood chips from Amazon. Now, there are no problems using this grill, and the results of using the smaller chips are just great.

I have been smoking pork ribs for a number of years now in my home barrel BBQ. My results have been good, however not nearly up to par with the great bbq I've had during my travels in the south.I had been using soaked big hickory wood chunks on top of charcoals to smoke pork ribs. This produced good smoked ribs (compared to what you can get in CA.). Again they didn't measure up to what i tasted in the south. The ribs had good hickory flavor, but they were somewhat dry. They weren't moist, drop off the bone tender.I got this smoker box on a friend's advice. The instructions tell you to use hickory chips instead of chunks. I did so. The instructions tell you it's not necessary to soak the wood chips, I didn't follow this. I soaked the wood chips.Man oh man, without going into the details, using this box and soaked hickory chips I came up with the best, moist, flavorable pork ribs I have done to date. Note... I smoked the ribs in 1/4 of the time I'd done before.Can't recommend this enough. Just be aware it will probably take you a few times using it to achieve your desired results.

I wavered between 3 and 5 stars. It's a good quality, fine product and deserves 5 stars for being exactly what is described. But to me it's worth only 3 stars. The dimensions are accurate so be aware that the interior of the box is small - i.e., it doesn't hold much wood and needs to be refilled often, which translates to releasing a lot of heat from the grill every time you open it and in my case not producing nearly the smoke effect for which I was looking. Additionally, you may want to get a 'U' bolt and make some sort of handle to make lifting off the top and filling easier. Overall, it's a cast iron box with slots, which is pretty hard to mess up.

Just got this and started using it on my 4-burner Jenn Air (Nexgril) Gas Grill. I laid it on top of the flavor bars on the left side over the left burner. The other 3 burners were off in order to maintain around 200F inside. It took a while to get smoking. I am still trying to figure out how to make smoke constantly. There a period where it was smoking quite a bit.Overall it looks like a sturdy box and I expect it to last for a while but I have to figure how to get it to smoke constantly.I think I will also try just wrapping wet chips in aluminum foil and poke holes on the top side. I remember doing this one time following a recipe and it worked quite well.

I purchased this smoker box a week after I purchased a stainless one at Lowes. The one from Lowes worked but it has holes top and bottom and when you put the soaked chips in they can be messy and the smoke was not real heavy. I saw this cast iron smoker and thought I would give it a try. I give it an AAAAA+++++. It works amazing. No mess with the wet chips and lots of smoke after a few minutes, much more than the other one. I am going to buy another one for my Co. house and let the smoking begin.

I soaked the chips and filled the box. It took some experimenting, but I put the box between the left 2 burners and kept them on low to get enough heat for smoke. The salmon went over the unlit 3rd burner on the right side of the grill. In order to keep the temp down below 200 degrees, we propped the cover open about 1" with a 1x1 piece of wood. About an hour later, the salmon was done. Very easy, and definitely worth it. Now we won't be spending big bucks on a true smoker - we just don't need it. If we start smoking large quantities of meats we may reconsider.

Have not had this long, so don't know how long it will last. Likely to last a lot longer than the thin stainless steel box.One corner was chipped when received, as it slid around inside the shipping box. If you drop this it will likely crack.I place water soaked mesquite chips in this, and place it inside my gas grille.