Brinkmann Split-Door Smoker

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Brinkmann Split-Door Smoker

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Item Description

Smoke your favorite meat, fish and foodstuffs with the Brinkmann Split-Door Smoker. With more than 354 square inches of cooking area, you have enough space to smoke your favorite foods. Made of a sturdy steel gauge construction, the door smoker has four adjustable air vents to control the heat and smoke in the cooking chamber. Chrome-coated cooking grates are corrosion resistant and help with easy cleaning. The professional temperature gauge lets you know the temperature level at which you are cooking. Front-locking doors enable easy access to food, water and charcoal pans.

Brinkmann Split-Door Smoker:
  • Over 354 square inches of cooking area
  • Heavy-duty gauge steel construction
  • Four adjustable air vents to control heat and smoke
  • Professional temperature gauge
  • Locking front doors for easy access to food, water and charcoal pans
  • Chrome-coated cooking grates
  • Model: 810-5502-W
  • From the Manufacturer



    Additional Specifications
    Battery Type: Does Not Contain a Battery
    Primary Color: Black
    Multi Pack Indicator: No
    Assembly Required: Y
    More Information
    Model No.: 810-5502-W
    Shipping Weight (in pounds): 32.0
    Product in Inches (L x W x H): 20.5 x 18.5 x 39.3
    Walmart No.: 001684949

    What's Included

    • • N

    Customer Product Reviews

    Rated 3.2 out of 5★by 97reviewers.
    Rated 5 out of 5★by Great value -- even for a Pro! I'd give it 10 stars if I could -- only because I built my first two smokers from scratch and understand "smoking" principles (laws actually). There were alot of great suggestions in this review section which helped me prepare for my purchase. Price was no object, but value and enjoyment were and this unit exceeded my expectations.Briefly, some principles are: Just like buying a new car, adjustments must be made to suit you (seats, mirrors, radio, climate control, etc.) and that's what makes smoking fun over grilling -- and this unit makes it easy; Oxygen is fuel to the fire (just like propane) and should be adjusted accordingly; air leaks must be delt with for constant/consistant temperature -- if needed, go to an auto parts store and pick up high temperature caulk -- I didn't need to with my unit because of the venting adjustments I could make as-is; thermometers are guages, hence all must be calibrated -- I have three that all read differently -- and using boiling water (212 degrees) as a calibrator, you can easily figure out what a thermometer reads (actually, you should do this with ANY meat thermometer to ensure food safety); clean-up should be easy -- you shouldn't have to take a smoker to a car wash everytime you use it; access to the food and fire should be easy and safe -- this unit is great for that; read up on smoking and what to expect -- fall-off-the bone ribs aren't truly smoked ribs, and some meats will have red in them after they've reached proper temperature -- and that is OK; and finally, the end-product should be your focus -- not the appliance -- this is simply a vehicle/oven for producing consistent mouth-watering results.If you're not into an entire afternoon of outside enjoyment and the smell of smoked meat over the neighborhood, you can buy accessories for smokers that are fan-driven and adjusted by heat and meat thermometers -- remote controlled from your couch! I'd rather go to the local wings and rib joint than do that!Specifically, with my unit: It assembled in less than an hour (including beer breaks); find something for the coals to get oxygen (read other reviews/suggestions); don't drill holes in the bottom pan -- place it under your newly fabricated/purchased fire grate for EZ clean-up; ramping down heat was easier than ramping up (350 down to 225); use water, juice, sand, peppers, whatever, in the water pan -- but use something in the water pan for consistent temperature control; use direct heat (without the pan) for grilling, or not. My unit holds 225 degrees consistently for hours.My unit produced great results from the start -- but I made the adjustments necessary prior to firing it up. I've done catfish and trout (bacon/lemon wrapped in foil -- or not); unbelievable moist chicken (rubbed and unrubbed) crispy and not; pork shoulder (stuffed with garlic and s/p rub); mustard rubbed ribs (pork and beef); and plan on playing with it more -- peppers and veggies are next.I hope this helps -- if you return this unit (as others have said they did), you'll be missing out on some great food and great fun. 06/24/2011
    Rated 4 out of 5 Its a SMOKER Im not sure why this thing has so many bad reviews. Its just a firebox for smoking meats. If you just drill 8 holes about 3/8 of an inch, around the bottom of the pan and set it on a small grate or something to raise it off the bottom of the box so it can breath, this thing will do a fantastic job on any kind of meat, or veggies. Just keep in mind your smoking not grilling. It is a long slow process, also the temp gauge it not accurate. You should be judging the temp by the amount of smoke and by the meats core temp. 06/05/2010
    Rated 5 out of 5★by Great Budget Smoker After Mods I found several reviews for this smoker and after reading them, I expected to have to do mods. However, I did a test run with some ribs before any modifications and they turned out excellent... some of the best ribs I have ever had, and I was born/raised/live in Memphis... The gauge is obviously way off because it never got above 150, but my ribs were perfect at 6 hours meaning that temps had to be at least 200 or 225.I have not completed all of my modifications yet, but I thought I would go ahead and post up what you should do to get this smoker working perfectly.1) install "nomex grill gasket" - purchase and apply this to seal the gaps around the doors. The stock green egg replacement felt gasket has been suggested, but after reading several reviews, they all say that the stock green egg gasket burns up in higher temps, which would not be ideal for the fire box door. Everyone in the reviews suggested the nomex gasket instead. This can be found on amazon for around $30 with adhesive.2) install a new gauge - the stock gauge is said (and from experience) to read at least 40 degrees lower than actual temp. Which gauge you get is personal preference, but after reading reviews, I ordered the "river country 2" gauge" for around $10 plus shipping (google it). Tru-Tel makes the best temp gauges, but they are a little more expensive ($30+). To test and calibrate the gauge, use boiling water. As soon as the water begins boiling, dip the gauge probe in the water and it should read around 212 degrees.3) replace the charcoal pan - the stock pan is a plain metal bowl with no holes. It doesnt hold enough charcoal, and when the charcoal burns, the ash smothers the fire. I am still researching which grill topper to get, but if you google "grill topper" you should find some that look like square baskets with holes. I am leaning towards the "kenmore oversized grill basket" from sears for $15. These toppers will hold quite a bit more charcoal and they also have holes to allow the coals to breath as well as letting the ash fall through. I will probably just set the stock charcoal bowl in the bottom, and set the new grill topper on top of it.4) use lump charcoal - If you have done the above mods and still cant get temps (on an accurate gauge) to 225, try using lump charcoal. This is the charcoal that looks like burnt logs. It burns quite a bit hotter than briquettes.5) wood chips - this is more of a tip rather than a mod. A cheap way to get more smoke is to soak some wood chips, wrap them loosely in foil, and toss it on the coals. Every once in a while, I simply toss soaked chips directly on the fire. They burn up pretty quickly, but it provides an intense blast of smoke for 10 minutes or so.All-in-all, this is a great smoker for the price. The initial cost was $69 at home depot and total mods cost was around $60. For $130 total, this smoker is a phenomenal purchase.Rib Recipe:1) purchase baby back ribs and remove the membrane on the back side of the ribs with a paper towel2) rub the ribs with ball park (regular yellow) mustard and then rub them down with your favorite dry rub (I use a combination of rendezvous rub and a rub from a guy named "Wheeler" here in Memphis. Google "Memphis Dry Rub Recipe" to make your own. Let the ribs sit in the fridge over night (or for 8 hours) if you can (not mandatory) . I then sprinkle a little more rub on just before they go on the smoker3) get the smoker to around 225 degrees and toss the ribs directly on the rack for 2-3 hours4) remove the ribs and wrap them in aluminum foil and put them back in the smoker for another 2 hours5) remove the ribs again and open the aluminum foil and fold it around the ribs to make a "boat" that the ribs sit in. Throw the ribs in the aluminum foil boats back in the smoker for another 1-2 hours. During this time, you can mop/glaze the ribs with sauce or a butter,brown sugar, and rub glaze or your favorite sauce. (I prefer leaving mine dry)6) after a total cook time of around 6-8 hours at 225, the meat should start pulling inwards and you should start seeing the rib bone tips sticking out from the meat. This means they are done, but cut off a test rib to be sure.7) remove the ribs and lightly dust with dry rub and/or sauce if desired8) eat and drink beer ;) 09/15/2011
    Rated 1 out of 5★by dont waste your money complete waste of money. charcoal pan is completely inadequate. drilled holes in it, still won't get above 200. charcoal runs out after an hour, just a complete waste of money. 04/30/2010
    Rated 4 out of 5★by Brinkmann Smoker easy to put together and work real good 05/10/2009
    Rated 5 out of 5★by beyond my expectations the price was fantastic, assembly was simple. it seems to be perfectly designed and engineered. seems sturdy and yet lightweight. 10/14/2013
    Rated 3 out of 5★by It did what it was made for. I think the charcoal pan needs holes in it to make it more effective. To burn better and complete and have less unburned charcoal. 07/12/2009
    Rated 4 out of 5★by This works & it's cheap... This smoker won't work proper out of the box until you do two things to it...1. Drill holes in the coal pan.2. Find a way to elevate the coals.You basically need to set up your coal pan like a standard Weber Grill so that the coal gets air, otherwise it will suffocate or smother itself. I used the old grill grate from my Weber Smokey Joe, which you can buy for $8 at a hardware store.I also recommend getting a better temperature gauge, as the one on the door was always a good 10★-20★ off. My only other recommendation is to buy wood chunks instead of chips because this seemed to help the temperature stay up.So after a little bit of work it's a good smoker for a beginner like me. It's under a hundred dollars so if I keep up with it, in a year or so I can get a better model. 07/09/2010
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