Cuisinart COS-244 Vertical 36" Propane Smoker, Black review and price compare 2025
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Product overview
| Brand | Cuisinart |
| Model Name | Cuisinart COS-244 Vertical Propane Smoker, 36", Black |
| Power Source | Propane |
| Color | 36" Propane |
| Item Weight | 69.5 Pounds |
| Item Dimensions LxWxH | 19.3 x 18.1 x 38.6 inches |
| Fuel Type | Liquefied Petroleum Gas |
product features
- by entering your model number.
- 5. 45 SQUARE FEET OF INTERIOR: The spacious 5. 45 square foot interior means there is plenty of room to smoke a variety of meats along with several trays of vegetables. The vertical footprint makes it a perfect size for patios and barbecue kitchens.
- Product Dimensions: 19.3" L x 18.1" W x 38.6" H | Weight: 69.5 lb
- FOUR 14 X 14-INCH REMOVABLE STAINLESS STEEL SHELVES: Four stainless steel racks can be easily removed for smoking whole birds or large cuts of meat. Racks are dishwasher safe, making cleanup easy.
- BUILT-IN THERMOMETER: Features easy-to-read thermometer on the front door for accessible monitoring of the internal temperature.
- TOTAL TEMPERATURE AND SMOKE CONTROL: An adjustable gas supply gives control over the amount of heat. Optimal smoker access through two doors and a rear vent can be opened or closed to control the amount of heat and smoke exiting the oven.
- SEAL-TIGHT TWIST-LOCK DOOR AND HANDLE: The door stays tightly sealed with a twist of the handle.
- PORCELAIN ENAMELED STEEL TRAY HOLDS WOOD AND WATER: A porcelain enamel steel tray holds the wood chips and water so clean-up is easy after use. Smoker requires wood chips when grilling.
- 40-INCH PROPANE HOSE AND REGULATOR: Includes a 40-inch hose and regulator that attaches quickly to a standard propane tank. Grill works with 20lb propane tank. (propane not included)
This fits your .
From the manufacturer
Cuisinart makes smoking delicious foods easier than ever.
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A great smoker that's fun to use.If you've been wanting to smoke your own foods, the Cuisinart 36 inch Propane Smoker is an ideal choice for any barbecue chef. The compact footprint makes it a perfect size for patios and barbecue kitchens. It's easy to set up and includes a 40 inch hose and regulator that attaches quickly to a standard propane tank. This amazing smoker can cook all kinds of food including vegetables, beef, pork, chicken, ribs, seafood, fish, large cuts of meat, and whole birds. | Temperature and smoke control.The Cuisinart 36 inch Propane Smoker offers you more control over the oven temperature and the amount of smoke that's in the oven. An adjustable gas supply gives control over the amount of heat, and a rear vent can be opened or closed to control the amount of heat and smoke exiting the oven. It features an easy-to-read thermometer on the front door that will help you monitor the internal temperature more easily. The door stays tightly sealed with a twist of the handle. | Versatile and convenient.This is a versatile smoker that includes four stainless steel racks that can be removed for smoking whole birds or large cuts of meat. Although it has a compact footprint, the Cuisinart 36 inch Propane Smoker has a generous 5.45 square feet of interior cooking space, which means there is plenty of room to smoke a variety of meats along with several trays of vegetables. A porcelain enamel steel tray holds the wood chips and water so clean-up is easy after use. |
Cuisinart makes smoking foods fun and easy.
From the brand trusted by more chefs.
It doesn't require special training or previous experience to get amazing results with the Cuisinart 36 inch Propane Smoker.
Everything but the wood chips and propane.
Grab the propane tank and attach it to the smoker just like you would to a grill. Within minutes of lighting, the smoker will be ready to use.
A great value.
The Cuisinart 36 inch Propane Smoker also includes a recipe book with tips and recipes for making delicious smoked foods.
Features:
- 14 x 14 inch removable stainless steel shelves.
- Built-in thermometer.
- Roomy 5.45 square feet of interior space.
- Total control over heat and smoke.
- Twist-lock handle seals door tightly.
- Porcelain enameled steel tray holds wood and water.
- Includes 40 inch propane hose and regulator.
product description
The Cuisinart Vertical 36" propane smoker provides ample smoking space with its 4 stainless steel racks & 784 square" of cooking surface. Turning the valve on a propane tank & twisting the control knob is all it takes to start this smoker. The tightly sealed doors will help with consistency while adjusting the back vent will raise or lower the smoker's temperature. This smoker doesn't have to just be used for large cuts of meat & long smoking sessions. With the ease of use & multiple cooking racks, you'll be able to smoke fun new appetizers for a party or even a more traditional meal during the week. The Cuisinart Vertical 36" propane smoker will add wonderful smoky flavor to anything you put inside. Smoke some chicken breasts for dinner in under two hours, some stuffed mushrooms for one hour, or a thick cut of meat for 10+ hours. The possibilities are endless with this propane smoker & smoking food has never been easier!
product details
important information
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Questions about Cuisinart COS-244 Vertical 36" Propane Smoker, Black
Q:
How long will a propane tank last with this one?
Answer:
Answer:
Answer: I get between 20-24 hours on a 20 lb tank smoking at 225 degrees.
Answer: I got three good long smokes out of a tank, and at the end of the third, I noticed the temp flagging (didn't cut out fortunately) so I swapped it. Otherwise I've always ended up swiping the tank for something else in between smokes. Smoking is such a low gas flow that it doesn't cut out abruptly, it shows underperformance for a while if you're monitoring ambient temps, as the tank pressure drops.
Answer: It's really impossible to answer that question. It depends on the temperature you're cooking/smoking at. But in general, smoking is done at a lower temperature than grilling, so a 20 pound propane tank will usually last way longer with a smoker than it will with a grill. In a nutshell, you should be able to get several cooks out of a single propane tank, depending on what you're cooking.
Answer: Sorry. Josh, I'm not much help. Haven't used a full tank yet. It seems to last we'll, because I've only used the little 20 lb. tank you can rent at Wal-Mart. Smoking apparently takes much less fuel than grilling.
Answer: Pour hot water over tank. The cold spot is where you're at. But should last 6-8 hrs total depending on temp
Answer: Then you'll be pleased. This smoker seems to be conservative of fuel use.
Answer: ... This is a charcoal smoker.
Q:
Can the racks be removed and meats hung? Does it have a hanging ring in top?
Answer: The racks can be moved and removed. I've not seen any hanging hooks or rings on which hooks might be hanged.
Answer: There are no hanging hooks. The top rack is about 5" from the top, so if you hang from there you'll lose that space. But the top is just a single sheet of metal. Should be simple to install you own, though the manufacturer (are they reading this?) do that for us.
Answer: Remove all the racks and hang your meat from the top rack then reinsert.
Q:
The extra tray for water where do you put it on the lower rack or where the other tray is first time doing this?
Answer: I put it on the lowest rack accessible from the upper door.
Answer: You should put it on the rack located where the lower door is.
Answer: I put it in the top we’re the meat goes on the last bottom
Q:
The lowest temp I got with knob set at low, with no water and empty in the smoking chamber is 235 degrees. Without water, what temps did you get?
Answer: Used mine once. With water in one tray, on low, in full sun, ran at 200°.
Answer: I have to run at highest setting to get 220 degrees.
Answer: At full blast, with water, I get to 230
Answer: I haven't used it without water. It usually stays around 225 with water.
Q:
I just read that you have to check the water pan every thirty minutes... Is that accurate?
Answer: That's correct. The water just boils off. I use the bottom pan for wood chips and the top pan for water. I fill it up everytime I open the door, about 2-3 times per cooking session.
Answer: If you want temps > 212°F, you can do without the water entirely. Otherwise, air temps will never rise above that.
Answer: I've had to do it about every 35 minutes. But the bottom door helps keep the heat in the main chamber.
Answer: I put water tray on top because I was going out every 15 min to fill water
Answer: Probably. We used ours once so far and the pan needed it be refilled fairly frequently.
Answer: Depending on what temp you are cooking at it is about every hour
Q:
How often do you have to add water and wood chips durning the smoking process?
Answer: It really depends on the outside temp. I have smoked when it is 40 degrees out and I will use a Quart of water an hour, keeping the temp around 205-210 degrees. There are several factors that will determine how much water you use, smoking temp, outside temp, and humidity.
Answer: Water should check and add every hour on lowest setting chips should last three plus hours. They do give you a small pan for extra water.
Answer: It depends on the meat and duneas. normal the time would be 2 to hours
Q:
My wood chips burn too fast, like every 30 min and it’s on the lowest temp. Anyone familiar with such issue ?
Answer: I soak mine for a couple of hours and they seem to last for about an hour. You can soak them in anything from apple juice, water and even cocoa cola
Q:
My smoker came with an extra small tray gray in color anyone know what it's for?
Answer: Extra water pan, tip I use disposable aluminum pan , dripping char the little one hard to clean
Answer: Extra water
Q:
Before initial use, is seasoning the smoker required? If so, what process is recommended ?
Answer: Seasoning is highly recommended before the first use. Using PAM cooking spray is very quick and effective. You'll want to spray down all the interior walls and cooking racks and then let the smoker run on high for about 45 minutes. After that, you'll be all set.
Answer: No seasoning required
Q:
It seems to take a long time for the chips to smoke. What am I doing wrong?
Answer: They won't start smoking immediately. Soak them in water for a few hours. Add a handful at a time. Depending on how much smoke you want. Watch your water level and continue adding chips. Good grilling.
Answer: Turn the burner up to get the chips smoking. No water in the pan. Once smoke is coming out of rear vent fill the pan with water (carefully/slowly) and turn the flame down. Should take dry chips about 5 minutes, soaked chips a little longer.
Answer: Try soaking the chips in water... this should give you good smoke!!
Q:
magnetic hook for hanging sausage would this work?
Answer: Though a magnet would stick to the top since it is a steel cabinet, I don’t believe you would get the holding power needed to support the weight of the sausage. I think your best option is to purchase a sausage hanger that rests on one of the racks with the sausages hanging below it.
Answer: The case is steel so a magnet would be attracted to it. I wouldn't try attaching a magnet to the grates. In other words, I don't know.
Answer: Magnets lose holding power when heated up. Why risk it. Go with a permanent solution that is fixed at a high point in the “smoker”.
Q:
Could this unit be converted from propane to natural gas?
Answer: With a natural gas hose (sold at any plumbing supply) and drilling out the orifice with a 1/16" drill bit, you can convert any propane burner. Toss the supplied hose and regulator. The natural gas coming from your house is regulated for any appliance.
Answer: U have to change the gas regulator an gas jets about a 100.00
Answer: You would need to check w./Cuisinart to see if they offer the orifice you would need to change.
Q:
where is it made?
Answer: Where is it made? America or China? Looking to buy another smoker but only want to support American made.
Answer: My hubby just went out and checked and it is made in China.
Q:
what is the minimum temp on this smoker?
Answer: 180 degrees
Q:
What is size of the Package containing the smoker?
Answer: According to the carton the smoker came in the dimensions are: 19.3 in. X 18.1in. X 36.8in. The NW is 51 pounds, while the GW is 64 pounds.
Answer: I'm assuming you meant the shipping carton. The smoker fits in it perfectly. I did not measure it but am approximating 2 1/2' X 2 1/2' X 3'.. It's pretty heavy and I had a hard time pushing it up a wheel chair ramp. Hope that helps.
Answer: Basically as big as the smoker without the legs. I do not know off hand.
Answer: Do unit is already built so it is a large package. But it’s a great product
Q:
This is the old model in the pictures. do we get the newer ine or not???
Answer: I just bought (5/28/20) COS-244 and it looks exactly like one pictured to the left.
Answer: Seems no one knows, Dave. I smoked for 20 years, quit for 20 years and this habit keeps coming at me. First it was tires, now meats. Good thing cigarettes never reeled me in!
Answer: wtf?
Q:
what is the lowest temperature setting? can it be used for cold smoking?
Answer: I've used my once, and on low, with water in the pan, none in the auxiliary water tray, it ran about 200°. But that was in full sun and it got close to 150° before I ever turned it on. I can't conceive of how you'd use it for cold smoking because the fire box - and chip burner - is directly below the meat box.
Answer: For cold smoking, get an A-Maz-N smoker tray or tube, and use it instead of a charcoal fire. Much cooler, produces great results for smoking cheese, etc.
Answer: The lowest I have had mine is 125 with the water pan full. I haven't ever tried cold smoking.
Q:
is the burner stainless steal?
Answer: Yes. This burner is stainless steel.
Answer: This is the second one we have had, wore the first one out. This holds a lot of food, maintains a consistent level of heat. It is easy to clean and simple to operate after reading the directions.
Q:
Does the Propane version of this smoker do well with Pellets?
Answer: Yes
Q:
What is the max temp achievable?
Answer: We did have our smoker up to 400 degrees once, but we found that temperature was too hot. We like the smoker temperature around 225 degrees most of the time.
Answer: I am having trouble getting over 235
Answer: I've had mine up to 300 degrees.
Q:
What is the overall height including the legs?
Answer: 36.6+10.2=46.8 The 10.2 is the height of the legs mounted on the smoker.
Q:
Can you tell me what the packing size is? (Not only the product but the packing. Many thanks.
Answer: I have thrown the packaging away but it was like 16in. square and 3 1/2 to 4ft tall and the smoker fit real tight inside the box with packing around it. The loose pieces were packed inside the body of the smoker. Best I can do, hope this helps some!
Q:
What is the reason why the regulator can't be removed and connected to house propane?
Answer: We can only recommend our built in regulator, as it has the safety valve. Removing/ altering the regulator voids a warranty.
Answer: Propane and natural gas burners are manufactured with pressure criteria allowances according to the specific burn to oxygen ratio. As long as the correct pressure regulator is in-line to the burner, the unit will be able to function.
Q:
What size is the propane hose? I want to buy a longer one when I get it. Is it a 3/8 or something else?
Answer: Just standard hose/ propane hookup
Answer: We have our QG-008H which is 4 foot long adaptor.
Q:
What is the maximum temperature the smoker box can produce?
Answer: The max temperature on this smoker is 350-375 degrees.
Q:
can it be covnerted to natural gas
Answer: It already uses LP. If you mean connect to a home gas line I don't see why not. The burner and line are your typical LP gas setup.
Answer: Yes you will need a different fitting
Q:
Burner size?
Answer: Maybe 3" X 12 or 14"
Q:
Does this smoker have a cast iron burner?
Answer: no
Q:
Shipment box size?
Answer: Not sure if the exact size, but it wasn’t able to be shipped via USPS due to weight. I’d estimate the box was a couple feet tall.
Answer: About 1.5x 3 ft
Answer: Tall if you look up it will give dimensions
Q:
How much weight will the burner at the bottom of smoker support? With all due respect-I would like to change the water/wood chip tray for larger size.
Answer: The smoker is extremely sturdy. It will support the weight of any tray that would fit into the opening. Best of luck.
Q:
Can you use wood chunks or just chips?
Answer: The reservoir for the wood chips/chunks is kind of small, maybe 6 inches in diameter. You could fit a couple of small chunks in it but you would be better off with chips.
Answer: Either chips or small chunks
Answer: Either chips or very small pieces of wood as the pan is not very big.
Answer: My main complaint. MINISCULE AMOUNT OF CHIPS CAN BE ADDED.
Q:
How do you remove used wood chips while smoking to add new wood chips without getting burned or spilling old wood chips in the water tray?
Answer: Changing the smoke chips is not necessary on this unit. The space provided allows for plenty of time do smoke and if more is needed then new wood chips can be added directly to the old ones.
Answer: My husband and I love this. We use tongs if we have to. Usually before we start we clean it thoroughly. If we have to make any adjustments we use tongs to pull it out and then grasp a hot pad to balance it and then it takes just a few minutes and it’s back in
Answer: Use gloves or potholder
Q:
Is it OK to store this smoker on a patio that is not covered? About the same as a normal gas grill?
Answer: I store mine in the garage for the winter. Probably would be ok with a cover outside but I think it would rust if exposed all winter. LOVE this smoker...I have used it weekly for the last 6 months with no issues.
Answer: Cover for this grill is only $22.I would not because of burner and electronic igniter.
Answer: Not sure for how long but they do make a cover.
Answer: Yes but I would recommend a cover for it between uses.
Answer: I WOULD SAY YES, BUT IT NEEDS TO BE INSIDE OUT OF WEATHER TO CONTROL THE FINISH. I KEEP MINE IN MY GARAGE AND PULL IT OUT SIDE TO SMOKE ON IT.
Q:
Does anyone know what gauge / thickness of the steel used for the main body of the smoker?
Answer: All I can tell you is we have had many smokers and they all have the same hull except for the square ones. Which lose heat.
Q:
How much weight will the burner at the bottom of smoker support?
Answer: Nothing should go directly on the water pan outside of the water/ wood chip tray
Answer: I would estimate, about 40 lbs, it’s seems strong.
Q:
how much does this smoker weigh?
Answer: Actually it weighs 51 pounds.
Answer: About 40 pounds maybe, not too heavy to move around yet won't blow away in the wind.
Q:
I want to know how the oven is package for the delivery? Due I want to export first 1 outside the country. Dimensions and assemble?
Answer: I do not know the dimensions of the box. It is very well packaged and protected. The box was not that big and this is not a heavy item.
Answer: It is packaged in a large box. I do not have the dimensions. The smoker is disassembled, so you will need to assemble it yourself. It took me about an hour to assemble it.
Answer: Package was ok in big cardboard box well wrap but I don’t know if it is good enough to different country assembly was easy it took some time but not hard
Answer: In big box with smaller boxes containing parts and Styrofoam.
Q:
Is this smoker insulated?
Answer: Not that I know. It is very Heavy Gauged compared to my previous smoker. My previous smoker was larger and weighed less. I had a Smoke Hollow for almost 10 Years prior to this one. I prefer this one.
Answer: No, but it has a rather large burner. Don't think it would be a problem except maybe in very cold weather plus wind.
Answer: No
Answer: No, but it works very well.
Q:
Can you use 30 lb. propane tank
Answer: No, this uses 20 lb propane tanks.
Answer: Yes. It has a standard connection. The tank sits away from the unit. Anything bigger you would probably want to use a longer connector hose.
Answer: Yea you sure can with the proper adapter, be careful after my 5th use this smoker cooked itself into my food
Q:
What's the Drip tray size? And do i need it?
Answer: It's either 12x12 or 13x13. Either way you don't have to use it. Depending on what I'm smoking, sometimes I use it for more water to bring the temp. down or just use it as it is intended when I'm smoking something real fatty. The extra water also helps with moisture for the meat. I live at 9,000 FT. so you will need to experiment.
Answer: It’s a nice size drip tray... and you absolutely need it
Answer: It doesn't have a drip tray. It has a combo water and chip tray that is the same size as the racks. So, the juices from the meat drip into the wood chips. It does come with an extra water tray that you could use as a drip pan.
Answer: Drip tray is needed to put seasoning and liquid for flavoring your meats that you smoke. Make sure to keep moisture while smoking meat. If dries put your meat may smell burnt.
Answer: There is no drip tray for this unit.
Q:
Can the hose & regulator be removed & this be hooked up to house propane ?
Answer: No it cannot.
Answer: It’s electric so no
Q:
Can I use this for roasting a single brisket? Or is it too big to use for such small quantities?
Answer: Yes you can use it for a brisket
Answer: Yes. Good for portioned meat or fish.
Answer: Sure. The smoker doesn't need to be full to work.
Answer: You can use it for anything.
Q:
Can I use pellets or just wood chips?
Answer: We recommend wood chips for best smoke.
Answer: Yes you can, but if you wet them, they will turn to sawdust. Ether way you can still use them.
Q:
Can you use a wired thermometer with this?
Answer: This smoker has a built in thermometer to read the internal temperature of the smoker which is what we recommend using.
Answer: Yes
Q:
Can I cover the integrated wood and water tray with foil and still get smoke and less mess?
Answer: Yes, but it will be less smoke.
Answer: i dont see why not. i cover mine up. usually replace it after every use
Q:
Whats the gage of the steel?
Answer: 70% steel, 30% stainless steel
Answer: 12
Q:
Can you leave this out in the rain ?
Answer: We recommend a cover if it is left out in the rain. The cover model for this smoker is CGC-10244
Answer: You can, but I would recommend a weatherproof cover for it, it lasts longer, and metal in general should be kept as dry as possible.
Q:
Is the propane model insulated?
Answer: No
Q:
Can this be transported on it's side, as in an RV, or will that damage the unit?
Answer: Yes but interior racks and their retainers will have to be removed : 2 minutes time
Q:
Need a part for cuisant smoker
Answer: If you still have your owners manual I think there is a customer service number in it. I would think Cuisinart customer service is the only chance you will have to get parts for your smoker. Good luck!!!
Product reviews of Cuisinart COS-244 Vertical 36" Propane Smoker, Black
Bill & Katrina Kennedy : I like everything except that
You need a better water and wood delivery system constantly monitoring it makes it hard to keep a consistent temperature
Linda Hopkins : Poor temperature control
Nice size smoker. Temperature is uneven and it can’t keep low enough for some things and can’t get it high enough for others without leaving the door ajar
Arman s : My experience
The door didn't close that well and the smoke escapes from the door.
Lara Miller : The burner keeps going out
I was so excited to see this as a deal.of the day! I used it twice and I have to sit right by it now to restart it every so often. Like 10- 20 min. I'm pretty annoyed.. I think it's the regulator, actually. But I don't want to return it, pay shipping... I just want a new regulator if that's the problem. Any suggestions?
Jenna A : Love it!!
My husband and I have used our smoker 4 or 5 times since we bought it and we LOVE it! The food has all come out amazing. Assembling was easy. The door was a little bent/crooked so at first it wouldn't close all the way but it wasn't too difficult to bend it back to place. I would recommend putting something under it if you are using it on a deck or something that you don't want ruined. There is a black grease that drips from the bottom.
william nabak : Struggle with temperature control
The temperature control was difficult
Matt G : Overall good investment.
The machine works great but I wish the instructions to set up were better and also guidance with using the smoker.
Michael Orser : So far so good
Easy to use and set up. Using pellets from my old pellet smoker and they work great.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Susan : I love love love this smoker!!!
So easy to use even for this grandma!
James Hickey : 4 Stars out of 5
It doesn’t get hot enough. Drilled holes in the water pan and put the spare water pan on the bottom rack.
Amazon Customer : surprisingly solid
I'm pretty stoked, not only does the smoker work very well, it is well built and easy to assemble. So far I've smoked ribs and a pork shoulder and plan on doing a couple of half chickens and tri-tip. Very yummy!
Bernie Schneider : Awesome Smoker
tried it for the first time with a huge batch of ribs and they turned out awesome...the steamer is perfect for fall off the bone ribs, used the 2-2-1 method being 2 hours of smoke, 2 hours of steam and 1 hour in tinfoil at 200 degrees...killer ribs
Jason Weigel : Pretty nice smoker.
This smoker was very easy to assemble. I did it in my dining room in 45 minutes or so. Instructions are good enough for anyone with any mechanical ability to figure out. I will say that Cuisinart should not even bother including tools. They fit the fasteners very poorly, and honestly, if you don’t have the required philips screwdriver and a couple of basic wrenches, you probably shouldn’t be tackling this project. Anyway, I’ve smoked some pork tenderloin and ribs since I’ve had it, and both turned out perfect. I took some advice from other reviewers and used the extra pan for water on the bottom rack and filled the chip/water tray with chips. Worked excellent. The only reason I’m not giving 5 stars is because I feel that temperature control is a bit touchy. I may add a different style vent. Overall, great value for the money.
Michael Orser : So far so good
Easy to use and set up. Using pellets from my old pellet smoker and they work great.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Albert Guirguis : Don't buy!!! Very bad product
The worst product I ever bought, very difficult to assemble, came defective from manifacturer, missing some parts,
Tried to call Cuisinart, left message, no response
Emailed the issue, answer in 4 days, telling me they don't have the missing part, and I had to return the product..
Suck service and product!
Tried to call Cuisinart, left message, no response
Emailed the issue, answer in 4 days, telling me they don't have the missing part, and I had to return the product..
Suck service and product!
Gardiner : Love the smell and Smokey taste!
Overall great but I admit it was hard to keep a constant temperature even with no wind the day we used it! Although the wings and sausages were to die for! I recommend to anyone! We are new to this and learning as we go but love it so far! The racks were very easy to clean I must admit to my surprise. 2 of the racks I did not do anything and the third I sprayed with Pam. All easy to clean! Give it a 10 on 10 for taste!
Amazon Customer : Electric igniter doesn't work
Works great! Have to build a shelter around the base to keep the wind from blowing out the flame. Only reason for 3 starts is that the electric igniter doesn't work and I have to use a match otherwise it's great
Amazon Customer : Bought 2 one for my dad
Great all around smoker, have had mine for 2 years with no issues and then bought my dad one as a house warming present.
R Crawford : Big smoker, small price, better than others.
Assembly is very straight forward and requires pretty minimal know how. Great smoker, bigger than my previous electrical unit and of better build quality. I've had two electric Masterbuilt units before and this one is superior. About 4 smokeouts in with this one. I've begun to use pellets instead of chips to great effect. Get a wireless thermometer and you can't lose.
Dan Piela : Could be better
No assembly instructions included. No cooking guide included. Missing screws. No usage information.
Ronald Cockrill : RUN AWAY WITH YOUR MONEY ELSEWHERE!
Bought for my birthday, lasted less than 6 months. Total piece of trash.
Main Cabinet:
- as others noted, and I assumed was random and decided to take the risk, the powder coating blistered, bubbled, peeled, and melted down the sides and off the top on the inside of the smoker. Obviously this is a health concern, as the top can fall right onto meat, and the sides can as well if above the meat. I said screw it, just jacked up the temp with an empty cabinet once it started to do this within only three smoke sessions, and proceeded to use a putty knife to scrape the rest off. This was a lot of work but finally resulted in a clean cabinet with no worries about stuff getting into my food. I simply thought, well...it is what it is....a metal box to heat and smoke things....nope. Read on....
Doors:
- knew right off the bat that this thing looked as if it would leak smoke and heat (money and flavor is how you should read that) like a screen door on a submarine would leak water. I purchased a felt seal roll for smokers and grills the same day I ordered it. I am glad I did, as the gaps with the doors closed were about an eighth of an inch and would have leaked so much smoke and heat.... a lot of it.
- during installation the cheap hardware that came with the door handles stripped, which resulted in the lower door not being able to rotate the latch mechanism to the cabinet and kept it from holding closed. No, it isn't a mistake on my part. I am a retired USAF aircraft mechanic and know how to install hardware properly. I have a ton of stock I could have rigged up something to make it work, but I am also a redneck and love simplicity so I just leaned a paver against it to keep it closed. lol
Temp Gauge:
- like every grill and smoker in existence that I know of (haven't heard anything to the contrary from anyone...ever) the gauge is a useless piece of ornamentation. I was smart enough to order a digital thermometer specifically for grilling and smoking the same day that worked like a boss - one probe in the meat and the other hanging in the open cabinet giving readouts of grill temp and meat temp. The difference between the stock gauge and accurate one was a whopping 30 degrees...consistently...and double checked with another digital instant read thermometer I use for quick pokes on the flat top grill.
Ignition system:
- piezo igniter stopped working the second smoke...lol. *click* *click* *click*....no spark....I am sure a lot have been there with these cheap things on grills. Grabbed a long Bic fireplace lighter and just lit it that way from thereon.
Fuel Supply:
- gas control valve popped off within a few smokes. The set-screw was useless and wouldn't tighten down to the stem anymore but didn't keep the knob from rotating, just staying on if tugged while turning and was loose.
- gas control valve was the final nail in the coffin the other day. In less than 6 months it developed a crack at the body and was leaking propane under the cabinet which would periodically ignite and create a giant burst (caught my attention) and didn't take getting very close to it to smell all the propane leaking under my covered porch. This leak and burst cycle wound up melting the cheap housing the supply hose fed through, the plastic grommet that is supposed to protect the hose from chaffing, and burning/melting/blistering the supply hose as well. What a disaster. I had to transfer my pork shoulder for dinner that night for pulled pork bbq sandwiches over the flat top grill and rig up a truly redneck concoction of water pan, wood chunks, grate from the smoker to raise the meat form direct contact with the griddle, and covered with heavy duty foil to trap the smoke and heat. Guess what? It worked and while it was 'cooked' and edible it wasn't the same as delicious smoked and moist meat.
Yet another cheap product from China that let down anybody who values their hard earned labor buying them something that lasts. What a hunk of absolute junk. As a simple redneck there is a LOT I can put up with and just make work, but with this thing...run. Run far. Spend your money elsewhere folks.
Main Cabinet:
- as others noted, and I assumed was random and decided to take the risk, the powder coating blistered, bubbled, peeled, and melted down the sides and off the top on the inside of the smoker. Obviously this is a health concern, as the top can fall right onto meat, and the sides can as well if above the meat. I said screw it, just jacked up the temp with an empty cabinet once it started to do this within only three smoke sessions, and proceeded to use a putty knife to scrape the rest off. This was a lot of work but finally resulted in a clean cabinet with no worries about stuff getting into my food. I simply thought, well...it is what it is....a metal box to heat and smoke things....nope. Read on....
Doors:
- knew right off the bat that this thing looked as if it would leak smoke and heat (money and flavor is how you should read that) like a screen door on a submarine would leak water. I purchased a felt seal roll for smokers and grills the same day I ordered it. I am glad I did, as the gaps with the doors closed were about an eighth of an inch and would have leaked so much smoke and heat.... a lot of it.
- during installation the cheap hardware that came with the door handles stripped, which resulted in the lower door not being able to rotate the latch mechanism to the cabinet and kept it from holding closed. No, it isn't a mistake on my part. I am a retired USAF aircraft mechanic and know how to install hardware properly. I have a ton of stock I could have rigged up something to make it work, but I am also a redneck and love simplicity so I just leaned a paver against it to keep it closed. lol
Temp Gauge:
- like every grill and smoker in existence that I know of (haven't heard anything to the contrary from anyone...ever) the gauge is a useless piece of ornamentation. I was smart enough to order a digital thermometer specifically for grilling and smoking the same day that worked like a boss - one probe in the meat and the other hanging in the open cabinet giving readouts of grill temp and meat temp. The difference between the stock gauge and accurate one was a whopping 30 degrees...consistently...and double checked with another digital instant read thermometer I use for quick pokes on the flat top grill.
Ignition system:
- piezo igniter stopped working the second smoke...lol. *click* *click* *click*....no spark....I am sure a lot have been there with these cheap things on grills. Grabbed a long Bic fireplace lighter and just lit it that way from thereon.
Fuel Supply:
- gas control valve popped off within a few smokes. The set-screw was useless and wouldn't tighten down to the stem anymore but didn't keep the knob from rotating, just staying on if tugged while turning and was loose.
- gas control valve was the final nail in the coffin the other day. In less than 6 months it developed a crack at the body and was leaking propane under the cabinet which would periodically ignite and create a giant burst (caught my attention) and didn't take getting very close to it to smell all the propane leaking under my covered porch. This leak and burst cycle wound up melting the cheap housing the supply hose fed through, the plastic grommet that is supposed to protect the hose from chaffing, and burning/melting/blistering the supply hose as well. What a disaster. I had to transfer my pork shoulder for dinner that night for pulled pork bbq sandwiches over the flat top grill and rig up a truly redneck concoction of water pan, wood chunks, grate from the smoker to raise the meat form direct contact with the griddle, and covered with heavy duty foil to trap the smoke and heat. Guess what? It worked and while it was 'cooked' and edible it wasn't the same as delicious smoked and moist meat.
Yet another cheap product from China that let down anybody who values their hard earned labor buying them something that lasts. What a hunk of absolute junk. As a simple redneck there is a LOT I can put up with and just make work, but with this thing...run. Run far. Spend your money elsewhere folks.
Amazon Customer : Great
Bought this as a gift for my husband. We love cooking in it.
Lara Miller : The burner keeps going out
I was so excited to see this as a deal.of the day! I used it twice and I have to sit right by it now to restart it every so often. Like 10- 20 min. I'm pretty annoyed.. I think it's the regulator, actually. But I don't want to return it, pay shipping... I just want a new regulator if that's the problem. Any suggestions?
Susan : I love love love this smoker!!!
So easy to use even for this grandma!
C. Hill : Don't bother putting water in the bottom pan.
Use the extra pan (provided) on the first rack for water. That leaves 3 racks for smoking. For the price, I don't think you can beat this.
Lisa J : Easy to use and assemble.
I got this smoker for my husband for Father’s Day. He was so surprised! He has used it several times and made delicious food every time. I would definitely purchase it again. Good value for the price also.
Jeffrey Potter : GREAT LOOKING / CAME BROKE...FAIR TO POOR PERFORMANCE
Was super excited to get this smoker. Looks GREAT. Upon assembly, found out the regulator attachment to the 20lb tank was broken. Leaked horribly. Went to True Value and purchased a new regulator and hose ($36 bucks). Attached the new regulator and fired right up without any further problems. Problem now is I can't get the unit to heat up past 220 degrees and she's maxed out on HIGH. The vent is fully closed and the flame is roaring. I think for the price you get a tin box and burner and that's it. The woodchip tray is kind of a joke. It's a square pan with a raised 6" lip in the center to place chips into. I'll be doing modifications for sure on this later. For serious smoking, go with a unit with insulated sides and doors since you can't get over 220 degrees. I see a huge problem in winter months getting this thing even close to cooking temperature. Guess this will be my summer only smoker.
Bernie Schneider : Awesome Smoker
tried it for the first time with a huge batch of ribs and they turned out awesome...the steamer is perfect for fall off the bone ribs, used the 2-2-1 method being 2 hours of smoke, 2 hours of steam and 1 hour in tinfoil at 200 degrees...killer ribs
Jimregitz : Cheap
We bought the unit a few weeks ago. We bit it together and cooked a brisket for our first time. Everything went well. The problem was the next day. After the unit cooled down, the lower door stopped opening. It is not possible to assess the latch from inside or underneath. The unit is now unusable. I was planning to upgrade if I liked it, but I thought I would get more than one usage out of it. It is disappointing that is so cheaply made.
Jason P Thomas : Decent unit with some design flaws.
It’s difficult to keep the temperature steady as the unit goes through water very fast. I will be looking to make a modification to the unit to allow me to add water from the outside.
Jimregitz : Cheap
We bought the unit a few weeks ago. We bit it together and cooked a brisket for our first time. Everything went well. The problem was the next day. After the unit cooled down, the lower door stopped opening. It is not possible to assess the latch from inside or underneath. The unit is now unusable. I was planning to upgrade if I liked it, but I thought I would get more than one usage out of it. It is disappointing that is so cheaply made.
Anthony Knowles : Amazing
I don’t know either the smoker is that good or my wife is the boss Smoker! Food tastes wonderful! Assembly was a bit confusing at first but goes together smooth! It’s also very sturdy! I leave it outside so I also got the cover it all works great! Way better that my electric smoker! Way better!
john : Better than electric
Works as it should for me. Milder climate in Austin than some parts of the country.
Jim Spray : Even I could assemble it
It's a decent vertical smoker, particularly for the prices. The shelves fit easily in the dishwasher. Nicely designed for ease of use.
Coppens : Very easy to use and creates delicious foods almost entirely hands-off
Just throw some meat in there and wait. Come back a while later and you've got some tender and moist protein ready to go. I can't believe smokers aren't more common. This one in particular heats up quickly and is designed with a very sturdy body and strong mechanisms. Highly recommend.
Dan Piela : Could be better
No assembly instructions included. No cooking guide included. Missing screws. No usage information.
Steve : Interior paint cooks into food
Absolutely horrifying experience, smokers interior paint cooked into 3 racks of ribs I was smoking also customer service is avoiding both my emails and phone calls
Ronald Cockrill : RUN AWAY WITH YOUR MONEY ELSEWHERE!
Bought for my birthday, lasted less than 6 months. Total piece of trash.
Main Cabinet:
- as others noted, and I assumed was random and decided to take the risk, the powder coating blistered, bubbled, peeled, and melted down the sides and off the top on the inside of the smoker. Obviously this is a health concern, as the top can fall right onto meat, and the sides can as well if above the meat. I said screw it, just jacked up the temp with an empty cabinet once it started to do this within only three smoke sessions, and proceeded to use a putty knife to scrape the rest off. This was a lot of work but finally resulted in a clean cabinet with no worries about stuff getting into my food. I simply thought, well...it is what it is....a metal box to heat and smoke things....nope. Read on....
Doors:
- knew right off the bat that this thing looked as if it would leak smoke and heat (money and flavor is how you should read that) like a screen door on a submarine would leak water. I purchased a felt seal roll for smokers and grills the same day I ordered it. I am glad I did, as the gaps with the doors closed were about an eighth of an inch and would have leaked so much smoke and heat.... a lot of it.
- during installation the cheap hardware that came with the door handles stripped, which resulted in the lower door not being able to rotate the latch mechanism to the cabinet and kept it from holding closed. No, it isn't a mistake on my part. I am a retired USAF aircraft mechanic and know how to install hardware properly. I have a ton of stock I could have rigged up something to make it work, but I am also a redneck and love simplicity so I just leaned a paver against it to keep it closed. lol
Temp Gauge:
- like every grill and smoker in existence that I know of (haven't heard anything to the contrary from anyone...ever) the gauge is a useless piece of ornamentation. I was smart enough to order a digital thermometer specifically for grilling and smoking the same day that worked like a boss - one probe in the meat and the other hanging in the open cabinet giving readouts of grill temp and meat temp. The difference between the stock gauge and accurate one was a whopping 30 degrees...consistently...and double checked with another digital instant read thermometer I use for quick pokes on the flat top grill.
Ignition system:
- piezo igniter stopped working the second smoke...lol. *click* *click* *click*....no spark....I am sure a lot have been there with these cheap things on grills. Grabbed a long Bic fireplace lighter and just lit it that way from thereon.
Fuel Supply:
- gas control valve popped off within a few smokes. The set-screw was useless and wouldn't tighten down to the stem anymore but didn't keep the knob from rotating, just staying on if tugged while turning and was loose.
- gas control valve was the final nail in the coffin the other day. In less than 6 months it developed a crack at the body and was leaking propane under the cabinet which would periodically ignite and create a giant burst (caught my attention) and didn't take getting very close to it to smell all the propane leaking under my covered porch. This leak and burst cycle wound up melting the cheap housing the supply hose fed through, the plastic grommet that is supposed to protect the hose from chaffing, and burning/melting/blistering the supply hose as well. What a disaster. I had to transfer my pork shoulder for dinner that night for pulled pork bbq sandwiches over the flat top grill and rig up a truly redneck concoction of water pan, wood chunks, grate from the smoker to raise the meat form direct contact with the griddle, and covered with heavy duty foil to trap the smoke and heat. Guess what? It worked and while it was 'cooked' and edible it wasn't the same as delicious smoked and moist meat.
Yet another cheap product from China that let down anybody who values their hard earned labor buying them something that lasts. What a hunk of absolute junk. As a simple redneck there is a LOT I can put up with and just make work, but with this thing...run. Run far. Spend your money elsewhere folks.
Main Cabinet:
- as others noted, and I assumed was random and decided to take the risk, the powder coating blistered, bubbled, peeled, and melted down the sides and off the top on the inside of the smoker. Obviously this is a health concern, as the top can fall right onto meat, and the sides can as well if above the meat. I said screw it, just jacked up the temp with an empty cabinet once it started to do this within only three smoke sessions, and proceeded to use a putty knife to scrape the rest off. This was a lot of work but finally resulted in a clean cabinet with no worries about stuff getting into my food. I simply thought, well...it is what it is....a metal box to heat and smoke things....nope. Read on....
Doors:
- knew right off the bat that this thing looked as if it would leak smoke and heat (money and flavor is how you should read that) like a screen door on a submarine would leak water. I purchased a felt seal roll for smokers and grills the same day I ordered it. I am glad I did, as the gaps with the doors closed were about an eighth of an inch and would have leaked so much smoke and heat.... a lot of it.
- during installation the cheap hardware that came with the door handles stripped, which resulted in the lower door not being able to rotate the latch mechanism to the cabinet and kept it from holding closed. No, it isn't a mistake on my part. I am a retired USAF aircraft mechanic and know how to install hardware properly. I have a ton of stock I could have rigged up something to make it work, but I am also a redneck and love simplicity so I just leaned a paver against it to keep it closed. lol
Temp Gauge:
- like every grill and smoker in existence that I know of (haven't heard anything to the contrary from anyone...ever) the gauge is a useless piece of ornamentation. I was smart enough to order a digital thermometer specifically for grilling and smoking the same day that worked like a boss - one probe in the meat and the other hanging in the open cabinet giving readouts of grill temp and meat temp. The difference between the stock gauge and accurate one was a whopping 30 degrees...consistently...and double checked with another digital instant read thermometer I use for quick pokes on the flat top grill.
Ignition system:
- piezo igniter stopped working the second smoke...lol. *click* *click* *click*....no spark....I am sure a lot have been there with these cheap things on grills. Grabbed a long Bic fireplace lighter and just lit it that way from thereon.
Fuel Supply:
- gas control valve popped off within a few smokes. The set-screw was useless and wouldn't tighten down to the stem anymore but didn't keep the knob from rotating, just staying on if tugged while turning and was loose.
- gas control valve was the final nail in the coffin the other day. In less than 6 months it developed a crack at the body and was leaking propane under the cabinet which would periodically ignite and create a giant burst (caught my attention) and didn't take getting very close to it to smell all the propane leaking under my covered porch. This leak and burst cycle wound up melting the cheap housing the supply hose fed through, the plastic grommet that is supposed to protect the hose from chaffing, and burning/melting/blistering the supply hose as well. What a disaster. I had to transfer my pork shoulder for dinner that night for pulled pork bbq sandwiches over the flat top grill and rig up a truly redneck concoction of water pan, wood chunks, grate from the smoker to raise the meat form direct contact with the griddle, and covered with heavy duty foil to trap the smoke and heat. Guess what? It worked and while it was 'cooked' and edible it wasn't the same as delicious smoked and moist meat.
Yet another cheap product from China that let down anybody who values their hard earned labor buying them something that lasts. What a hunk of absolute junk. As a simple redneck there is a LOT I can put up with and just make work, but with this thing...run. Run far. Spend your money elsewhere folks.
Amazon Customer : surprisingly solid
I'm pretty stoked, not only does the smoker work very well, it is well built and easy to assemble. So far I've smoked ribs and a pork shoulder and plan on doing a couple of half chickens and tri-tip. Very yummy!
Bill & Katrina Kennedy : I like everything except that
You need a better water and wood delivery system constantly monitoring it makes it hard to keep a consistent temperature
James Hickey : 4 Stars out of 5
It doesn’t get hot enough. Drilled holes in the water pan and put the spare water pan on the bottom rack.
Bryan Carney : Awesome
This thing is an absolute beast. Won't break the bank and gets the job done. Great product.
Eric Smith : Nice
Very nice ????
Michael Orser : So far so good
Easy to use and set up. Using pellets from my old pellet smoker and they work great.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Spark igniter did not work upon assembly but it’s too easy to just use a bbq lighter for that.
Very satisfied. Have made quite a few meals and appetizers in this in the few weeks I’ve had it. Would recommend.
Jim Spray : Even I could assemble it
It's a decent vertical smoker, particularly for the prices. The shelves fit easily in the dishwasher. Nicely designed for ease of use.
Justin : Will not get above 225 in 87 degree weather..
If I could give it zero stars I would.. Easy to put together, came with extra water pan, front door leaks a lot of smoke so probably part of heat problem. I have the unit in location out of the wind and I tried different propane tanks that work fine on my 10 year old gas smoker and grill. This smoker will not get hot, like all the heat goes into its legs and lower pan. On Low it wouldn't show above 150 degrees or any weather under 80 degrees outside. Going to call manufacturer as something has to be broken. Pretty disappointing. The water tray/drip/wood tray seem to keep all the heat from going up into the food section of the smoker. Seems like holes should be drilled in center where wood chips go and allow more heat to rise.
gail l crowell : It works!
Wish i could have afforded a better quality. Its great for the money. Does the trick!
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