Cuisinart 36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping
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At a glance
- Condition
- New
- Style
- Vertical Propane Smoker, 36"
- Model
- COS-244
- Dimensions
- 18.1"D x 19.3"W x 38.6"H
- Weight
- 40 lb
- Power Source
- Propane
- Outer Material
- Stainless Steel
Features 4
- SPACIOUS COOKING AREA: Four 14" x 14" chrome-steel racks provide 785 square inches of space, offering plenty of room to smoke brisket, ribs, jerky, or vegetables.
- PRECISE TEMPERATURE CONTROL: The 15,000 BTU propane burner and rear vent allow you to easily adjust heat and smoke levels for consistent results. Integrated temperature gauge for easy monitoring.
- EASY CLEAN-UP: Removable chrome-steel racks are dishwasher-safe, and the porcelain-enamel tray holds wood chips and water for quick cleanup after your cookout.
- VERSATILE SMOKING: Perfect for long smoking sessions or large capacity smokingsmoke chicken breasts, stuffed mushrooms, or a thick brisket to perfection.
Description
Elevate your outdoor cooking game with the Cuisinart Vertical 36” Propane Smoker, the ultimate tool for creating mouthwatering barbecue. With a spacious 785 square inches of cooking space across four chrome-steel racks, this smoker is perfect for smoking meats, fish, and vegetables. The powerful 15,000 BTU propane heating element makes it easy to achieve the ideal smoking temperature, while the rear vent allows precise control of heat and smoke levels. Whether you're smoking brisket for a weekend cookout or preparing jerky for a snack, this propane smoker delivers unmatched versatility and flavor. Easy to use and clean, it’s the perfect companion for barbecue lovers of any skill level.
Specs 13
| Brand | Cuisinart |
|---|---|
| Model Name | Cuisinart COS-244 Vertical Propane Smoker, 36", Black |
| Power Source | Propane |
| Color | Vertical Propane Smoker, 36" |
| Outer Material | Stainless Steel |
| Item Weight | 40 Pounds |
| Product Dimensions | 18.1"D x 19.3"W x 38.6"H |
| Fuel Type | Propane |
| Manufacturer | Cuisinart |
| UPC | 817096013308 |
| Global Trade Identification Number | 08 |
| Form Factor | Vertical |
| Item model number | COS-244 |
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This item is non-returnable:
Non-returnable. Transportation of this item is subject to hazardous materials regulation
View our full returns policy here.
Non-returnable. Transportation of this item is subject to hazardous materials regulation
View our full returns policy here.
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Top Amazon Reviews
Great intro smoker (Updated after using all Summer)
I'm new to smoking food. I have used my Weber propane grill to smoke a little bit, but I wanted a "real" smoker. I decided to go with propane since it seemed like there would be less work to maintain the temperature and smoke. Assembly was very easy and instructions were clear and easy to follow. I did go out and buy a set of four locking casters to install on the bottom of the legs. I did have to drill holes through the bottom of the feet to attach the casters. Smoker is heavy, so having locking wheels is a must since I will store this in my shed when not in use. Before my first use, I decided I should season the smoker. I was surprised that the manufacturer did not have any mention in the manual about seasoning the smoker. I found a lot of online recommendations for doing this and figured it would be worth it, plus I could get use to the temperature adjustments without risking any food... I wiped down the interior of the smoker with a lite coat of canola oil and filled the wood tray with dry apple would chips. I started the burner (first click on the igniter!) and let the smoker go on high for about two hours. It took about 15 min for the wood chips to start smoking. I also noticed quite a bit of smoke coming out of the edges on the main door, so I ordered some grill gasket tape, which I will install next week. The next day I smoked a pork shoulder for over 12 hours and some sausage links for about two hours. Both turned out perfect. I'll never have crock-pot pulled pork again.... The temperature was easy to maintain and having the separate door to add additional wood chips definitely helped maintain the temperature. I would highly recommend this smoker to any beginner. It will be interesting to see if the door gasket will help, not completely sure it's 100% necessary, but others have recommended it so we will see. One other thing, which is no surprise, the thermometer on the door was not very accurate. I used the NutriChef (PWIRBBQ80) (https://www.amazon.com/gp/product/B076B36HF9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) Bluetooth thermometer and monitored the temperature of the pork shoulder and the smoke chamber. Definitely a must have. Now I cant wait to use this more. Beef ribs are next! **Updated: Sept 24th 2020** After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
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Reviewed in the United States on April 30, 2020 by helena helena
Nice smoker, but the water/wood chip pan combo not so good
This is a nice smoker with a fairly compact footprint. Great for small patios or decks. It was very easy to assemble taking me less than 1 hour to put it together. It comes with a water pan with a circular wood chip holder in the middle. The pan sits in rails above the burner. A space saving design with a drawback. The pan holds small amounts of chips and water. So I found myself constantly going into the firebox to add water and chips. Also the lack of a drip pan means that drippings fall onto the chips. Enough drippings fall into the wood chip pan extinguishing the smoke. I used it for the first time to smoke a trimmed off brisket flat on one shelf. The point, for burnt ends, on another shelf and a rack of ribs on the third shelf. It was an 9 hour cook in total. Setting the burner dial down to 1/4 off the lowest setting held the temp at 275 F. A good amount of smoke was produced after 15 minutes. The smoke lasted 20 minutes tops and the temperature was creeping up. When I opened the firebox, the water had evaporated and the wood chips burned down too fast. After that I found myself in and out of the firebox every 30 minutes. Which was a pain because I also had a grill going with other stuff. One of my fellow reviewers suggested using the extra water pan and placing it on the lowest shelf, and using the combo pan for wood chips. Great suggestion, but the extra water pan I find too shallow so I'll be using a foil tray as a drip/water pan. The combo pan will be used for wood chips as suggested. As to the end result of the smoke; everyone raved about the smokiness and taste of the brisket, burnt ends, and ribs. So the Cuisinart cos-244 did its job. I will update this review after my next smoke using the foil tray as a water/drip pan. UPDATE: I smoked 12 pork chops on my next cook. I used the water/chip tray as strictly a chip tray. I used a small foil pan as a drip/water tray. The smoker maintained 275F during the 2 hour cook. Plenty of consistent smoke was produced with less opening of the doors to replenish the chips or water. At the end of the cook when the chops hit 140F, there was plenty of chips and water left. The chops had great color and were moist. Update 07/24/19: Had two more cooks in this smoker; babyback ribs, pork shoulder, flank steak and top rump roast. I used the included water/drip pan both times. I found that in a 4 hour smoke I had to fill it twice. Maintaining the temperature was not bad. Though there is a some smoke leakage top the top sides. I'm considering sealing the top with Lava lock sealant. So far so good. The meat is juicy and smokey. I've had nothing but compliments about the meat that comes out of that smoker. I am very happy with it.
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Reviewed in the United States on June 26, 2019 by Amazon Customer
Decent Smoker, there is a learning curve
First, this is a well built, easy to assemble smoker, that is quite efficient on propane use. I've smoked 3 picnic roasts, one Boston butt (all served as pulled pork) 4 whole chickens, numerous racks of ribs, two batches of smoked wings, and a Brisket. All were excellent except the brisket that I'm sure was my issue not the Smoker. The learning curve comes in controlling the heat, the amount of water in the chip pan and the flame (temp knob). The first thing you do after you put this in your Cart is GO BUY A GOOD DIGITAL BBQ Thermometer. When you get it set up, set the flame at its LOWEST setting, add your chips and NO water in the chip tray. I find that 9 out of ten times I can hold 225-230 just fine as is, with good smoke production. If you find yourself creeping up on Temp, open the lower door and add cold water about 1.5 cups at time to get your temp back where you want it. 2nd pro tip, DON'T OPEN THE DOOR unless you absolutely have too. It takes a bit of practice, (start with chicken, it seems to be the most forgiving) and learn the zen art of smoking. For the price, and if you are in the market for a propane smoker, I think you'll be pleased with this unit. It's got decent temp control, plenty of space, is efficient, and for the price I dont think can be beat. Rating it as 4 starts because I have not tried any lower temp smoking, (salmon), not true cold smoking, but lower temp smoking, Going to give this a try and if works, will update rating and review.
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Reviewed in the United States on July 16, 2020 by Aarongmoore