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 4 out of 5★ by Nice budget smoker Overall I am very please with this split door smoker. I have used it for about a dozen long smokes, mostly Boston Butts, that have turned out some excellent pulled pork. I replaced a Brinkman Smoke n' Pit bullet smoker with this and found it is defiantly much easier to use due to the doors.My main complaint with the smoker is the charcoal pan. It is the same design Brinkman has used for ages on all their smokers and it still has the same problems which they will not vent and no grate on the charcoal pan. The charcoal ends up smothering itself in ash as the top coals burn out. The bottom coals get no oxygen and there is no grate to allow the ash to fall so it smothers. You must constantly open to door and shake the pan to keep it burning which lowers the heat and increases the cook time. If you do nothing to the pan you will battle to keep the temp at 200 degrees. That really takes the fun out of smoking.I solved the problem by replacing the charcoal pan with a stainless steel Charmglow grilling wok from Home Depot. It fits the rails perfectly and solves the problem. The smoker would get 5 stars if Brinkman would fix the design. 03/31/2010
    Rated 4 out of 5★ by Great value Easy to assemble. I did swap out the stock charcoal pan for one with air holes and added a quality temperature gauge as the one that came with the unit arrived broken. After seasoning the unit as directed, I fired it up and smoked a beef roast, pork ribs and some sausage. It maintained an even temperature throughout with only minor adjustments to the air vents. The dual doors make it super easy to add charcoal and wood and to apply a mop to your meat. Overall this is a great entry level smoker at a great price. 09/08/2009
    Rated 5 out of 5★ by Smoking Greeeeaaaat ! ! ! ! After reading many of the reviews posted here I realized most buyers intended to purchase a grill and DON'T KNOW the differrence between a grill and a smoker. Smokers cook at low temperatures for extended periods.I bought this smoker at my local Wally World and love it!. Just smoked 2 medium chikens for 6 hrs at a average 150-160 degree temperature. In the last hour I increased the bricket-charcoals and wood to reach the reccomended 180 temp for well cooked poultry.THIS SMOKER PERFORMED FLAWLESSLY THE WHOLE TIME. I did follow the reccomendation made of drilling holes in the bottom of the charcoal pan and worked great, THANK YOU FOR THE HEADS UP!.LOVE THE DUAL DOORS, THIS MAKES IT EXTREMLEY EASY TO LOAD AND UNLOAD FULE/CHIPS ETC. Also the sliding grates work great. Having always used a dome style smoker I do feel like I did an awesome upgrade.I also think that compared to more expensive smokers it was a wise move. I will use this smoker for years to come. LOOKING FORWARD TO THANKSGIVING DAY FOR A SMOKED HAM AND THE TRADITIONAL BIRD ! !IF YOU ARE UNDECIDED WHAT TO GET, STOP AND GET THIS BEFORE THEY ARE GONE.good luck.... 11/16/2010
    Rated 5 out of 5★ by Fantastic Product This was so easy to assemble (I purchased online not at a store)!!! Has 2 racks you can adjust easily and easy to clean IF you follow the directions on how to season it. I am recommending it to everyone I know that uses a smoker for anything. 04/22/2009
    Rated 4 out of 5★ by Excellent!!!..... After 2 EASY changes. To try to save people the frustration I experienced, I wanted to post a review of this product and make a couple of suggestions. Like others, before using the smoker for the first time, I modified the charcoal pan by drilling holes in it, and I also made a wire grate to place inside the pan to put the charcoal on top of. Using this method, the smoker would still only get up to 190 degrees and I was having to constantly feed it charcoal so here are a lot simpler suggestions...Use a GRILLING WOK instead of the original charcoal pan. I found a Kingsford grilling wok that is the same size (11") as the original charcoal pan and fits perfectly. In addition to allowing the charcoal to breath better, you also will not have to feed it as much charcoal. The GRILLING WOK also has many more holes, which allows the ash to fall through better, so as to not smother the charcoal. I actually have to keep the 4 vents closed for the first 2 hours to keep it at the ideal slow cooking temp of 220 degrees. This brings me to my next suggestion; use LUMP CHARCOAL instead of briquettes. In addition to burning hotter, there is less ash as it burns so it will not smother the charcoal. Also, the thermometer on the front of the smoker is incorrect. I used 3 different thermometers to measure the temp the first time I used it and all 3 read 40 degrees warmer than the one that is built in on the front of the smoker. Therefore my final suggestion would be to use a STEMMED THERMOMETER and place it inside one of the top vents with the top of it hanging out of the smoker to measure the temperature.Finally, remember that it is a smoker and not a grill. Smokers are meant to cook at a lower temperature so of course it takes longer. As the saying goes; "Low and slow is the way to go". 04/22/2011
    Rated 3 out of 5★ by Cheap and Good with Modifications This smoker is a very cheap entry level smoker. After several smokefests I have come to the conclusion that this smoker is very bad as is but can be very good with just a couple of modifications.The two main problems I have found with this smoker are:Small Charcoal Bowl - It's too small as many people have mentioned before making it very hard to do long smokes. I fixed this by replacing it with a large round wire mesh french fry fryer I found at a local farmer's market. It works great and can hold a large amount of coals and wood.It's not Air tight!!!! - This is probably the biggest issue with this smoker. Air leaks through the two doors very easily making it impossible to control the temperature at certain times. This is most notable in long cooks using the Minion method as air gets in lighting all your coals resulting in a very hot smoker. I fixed this issue by buying large magnetic strips from Walmart's craft section and placing them around the edges of the doors. It makes a very efffective seal.Side Note: The temperature gauge on my smoker consistently reads about 20 degrees cooler than it really is. I have verified this with two different guages I placed in the smoker.Conclusion: You can have a good smoker for a very good price with just a couple of modifications. Go ahead and do the two modifications I've mentioned before and save yourself a lot of dough and a lot of headache. 01/23/2011
    Rated 4 out of 5★ by Great when modified This particular smoker does not get the best reviews on the web. The reason, I believe I have found from reading the comments, is poor air circulation. So. Did I fix this? Yes. Does it work great now? Yes. Did I go ahead and experience it as instructed? Yes. It was not cool. No heat above 190 degrees. So...I took the advice online that I found about giving it the capability to have air circulate around the coals. I made a kind of fireplace grate that was curved in a low, squat, "s" shape. This let air go all around the coals. So. With the air vents at the bottom open about 1/3 of the way, and the exhaust vents at the top open nearly all the way, depending on the wind, everything works as I would like. The price is great, the heat issue solved, I now have a smoker that I really like. Perfect size inside for quite large food amounts. Love the venting (I am always playing around with that for fun). Got it at my local WalMart knowing that I would do the modding for the coals. Under $80 with tax. It will keep a nice even fire with a little practice that will stay between 220 and 250, depending on the amount of charcoal and or wood, and the way you set the vents. I gave it 4 stars overall only because they should know by now about the heat issue and have fixed it without having to modify it yourself. Go get one and have fun. I buy bags of dried peppers from WM in the veggie area, and use them by the handful to add a deep, spicy flavor to the meat! About 3 handfuls through the process, and some apple wood along the way... oh yeah. 07/11/2010
    Rated 5 out of 5★ by Great Smoker I recommend this smoker. You must drill six to eight holes in the bottom of the charcoal pan enable to get the heat up over 200 degrees and to maintain this heat for cooking. Otherwise there is not enough heat. You truly can be a great smoke cook with this one. Buy it and find out. 09/11/2009
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    Product warranty: One Year Limited See details

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