Cuisinart COS-116 Vertical Smoker, 16" Charcoal review and price compare 2025
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you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Product overview
| Brand | Cuisinart |
| Model Name | COS-116 |
| Power Source | Charcoal |
| Color | 16" Charcoal |
| Item Dimensions LxWxH | 21 x 21 x 32 inches |
| Fuel Type | Charcoal |
product features
- by entering your model number.
- Two 16" stainless steel racks provide 402 square inches of cooking space
- Porcelain enamel water bowl
- Top and bottom vents provide a dual air vent system
- Latching base
- Vertically hinged door
This fits your .
From the manufacturer
A versatile smoker with plenty of room to smoke the foods you love
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Ideal For Smoking All FoodsNow you can smoke all of your favorite foods, including cheese, vegetables and meats with the Cuisinart 16-inch Charcoal Smoker. It’s easy to set up and includes everything except charcoal and wood chunks. It has a porcelain enameled steel bowl that holds water, and features a vertical side door for easy access to water and fuel. | Features Two Air VentsIt's easier than ever to control the amount of heat and smoke in the Cuisinart 16-inch Charcoal Smoker. The two vents can be opened or closed in order to manage the amount of heat and smoke leaving the chamber. Lift the lid for easy access to foods as they smoke. It's simple to maintain and clean-up is easy. | Two-Tiers Of Steel Smoking RacksThe Cuisinart 16-inch Charcoal Smoker includes two steel wire racks that can be stacked inside the smoking chamber. There's enough room to smoke fish, meats, vegetables, or even a whole chicken. It's a great addition to an outdoor grill kitchen and ideal for making your guests a deliciously smoked meal. |
Start Enjoying This Portable Smoker Today
It's easy to use
Cooking with the Cuisinart 16-inch Charcoal Smoker is easy. Light the charcoal, add some wood chunks, fill the water bowl, and load fresh foods on the two interior racks. The vertical barrel design distributes the heat evenly throughout the cooking chamber, and with small adjustments to the air vents you can control the temperature and the amount of smoke.
From the brand trusted by more chefs
The Cuisinart 16-inch Charcoal Smoker is portable enough to take everywhere. It's designed for professional chefs, cooks, and grilling enthusiasts who appreciate the quality that Cuisinart is known for.
Features
- Stands 38 inches tall
- 402 square inches of cooking space
- Porcelain enameled steel bowl holds water
- Steel housing
- More control over heat and smoke
- Easy to maintain and clean
| More Essential Tools from Cuisinart | A non-stick fine mesh mat that prevents meats from sticking, and prevents smaller foods from falling through the cooking grate. | Handy recyclable pans will catch drippings and prevent flare-ups. Filling them with water will help stabilize the temperature of the smoker. | Seven prongs makes shredding and pulling meat easier than ever. An excellent way to carry large roasts from the grill to the table. | Integrated lid and basting brush with a removable silicone brush head. Durable stainless steel pot holds 16 oz. of sauce. |
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product description
Color:16" Charcoal
The Cuisinart vertical 16" charcoal smoker was built to last. With two 16" solid steel cooking grates, this smoker can accommodate just about any food you're looking to smoke at the house. Working a charcoal smoker is as simple as lighting the charcoal, filling up the water bowl, & then casually adjusting the air vents to control the temperature. This vertical barrel design makes it easy to keep a consistent temperature with minimal adjustments & accessing the water bowl & charcoal grate doesn't get much easier with this vertically hinged door. When all you need to setup the Cuisinart vertical 16" charcoal smoker is 15 Min & a screwdriver, you'll be smoking your favorite foods in no time!
product details
important information
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Questions about Cuisinart COS-116 Vertical Smoker, 16" Charcoal
Q:
Is there a cover made for this smoker that I can purchase as well?
Answer: Yes. It is model number cgc-10118. This is available on Amazon of course.
Answer: Classic accessories veranda round smoker cover, if you don’t mind a tan and brown color, also it’s not expensive.
Answer: Yes. It is model number cgc-10118. Available on Amazon of course.
Q:
Does the charcoal go in a pan or on a rack? If on a rack, where do the ashes go?
Answer: The bottom of this cooker has a wire rack inside of it where the charcoal is placed on but I guess you don't have to use the rack if you don't want to, and the ashes just collect at the bottom under the rack which you can easily dump out after a few uses.
Answer: it on a rack and falls down to a collection cup that is easy to remove and dump the ash
Answer: Best to use the rack if one is provided. Over time, placing coals directly on metal surface will weaken it and eventually result in holes forming.
Answer: Don't know don't own one
Q:
Where do you find grill racks?
Q:
Is a chimney starter necessary or can one just use charcoal lighter fluid?
Answer: Lighter fluid is fine if you use a fire source which gets easily to the charcoal deep in the barrel. Sturdy wooden matches are suggested. I recommend a chimney starter. They are an incredible investment which will provide two advantages: no petroleum scent to your grilled meal and a whopping savings of cash for charcoal. One of my chimney starters is now 26 years in service
Answer: Sure but the fluid is stinky and in a long, slow cook, are you sure it won't flavor your food? A chimney is $15 (the Weber one is great) and is as fast as fluid.
Answer: If you use just lighter fluid on the coals, heat won't last long. Doesn't matter what smoker you use.
Answer: No a chimney starter is not necessary.
Answer: I stay away from things that might leave a smell, (lighter fluid, paper, etc). I have been using my MAPP torch to get those coals going. It takes a minute and they are showing some ash around the edges. There are other thing that do similar actions, like a blower - strong hair blower.
Answer: Once you use a chimney, you’ll never use fluid again.
Answer: I used lighter fluid.
Answer: Either way works.
Q:
Is the 18 inch easy to pack up and carry on camping trips?
Answer: Probably not, depends on what you are packing it into. Camper maybe, not so much in a car. It stands 43" tall, so even if it is broken down to the main components you'll have 3 pieces 18" round.
Answer: I've never brought it camping, or anywhere for that matter, but I'd say probably not.
Q:
Can you smoke a turkey?
Answer: As long as the turkey fits in the smoker, you should have no trouble smoking it in there. The barrel is 18" in diameter.
Answer: There are 4 different levels in the smoker, you can remove any or all of them to make more room for height. The width should be plenty to fit a turkey.
Answer: Yes, we smoked one in it, turned out great.
Answer: YES, It works very nicely for Turkey and Chickens
Answer: pork belly
Q:
How do u keep it above 190 deg? Seems like a bad design and a poor buy. Luckily got as a gift not one I would have bought.
Answer: First thing is to disregard the thermometer on the lid. After that, make sure the vents on the bottom and top are wide open, ensure you have sufficient coals and wood in the bottom and finally you can increase the temp by reducing the amount of water in the water pot below the meat. I love my vertical smoker and have no trouble maintaining a 225 to 250F cook for the entire 10 hour smoke of my Boston Butts. Hope this will help.
Q:
18" charcoal smoker? the reviews seem to be of 'gas' versions of this smoker. which is it? gas or charcoal???
Answer: It is a charcoal smoker. We also have a propane and electric smoker on these pages as well. You can sort the reviews by product for your convenience.
Answer: This is a charcoal smoker. The whole top lifts off and you out the charcoal in the bottom section.
Answer: Charcoal
Answer: Electric.....
Q:
Has anyone found an owners manual or recipe book for this smoker? Cuisinart usually includes that kind of thing.
Answer: It was not that ncluded in our shipment. We thought it unusual, too.
Q:
I have pieces missing and amazon is playing games who do i talk to?
Q:
Does this convert to a grill
Answer: No, it does not.
Q:
Can I smoke whole fish on this grill smoker? thank you
Answer: Heck yeah! Actually, you can smoke almost anything. It would hold a pretty big fish: 10+ pounds. I regularly smoke two 6-lb pork shoulders or 15+ lb turkeys. Sure the $600 smokers like the Big Green Egg are probably engineered better and more sturdy, but for a person like myself, who only smokes meat maybe 10 times / year, this is a great smoker. And the quality of the food is just as good as the more expensive models.
Answer: In my opinion, there are no limitations to this smoker other than maybe the size, so yes you can smoke fish although I haven't done it. I'm not a fish eater. Having said that, you have two shelves that are 16" in diameter so obviously a whole fish would have to fit on the shelve. I have seen people using what is called a drum smoker which is basically a 55 gal drum that is turned into a smoker so you can hang your meat/fish vertically to smoke, but this smoker isn't tall enough to do that. For the size and cost, this is a great smoker.
Answer: Depends on the size of the fish but should be fine.
Answer: I guess it depends on the size of the fish. If it’s really big and probably have to cut it in half you have to check the dimensions on the unit
Answer: This whole thing caught on fire!
Answer: Y es
Q:
Can i use wood chips in the carcoal smoker?
Answer: Definitely. It's made for smoking as it has three tiers of racks. The bottom for wood chips/charcoal. The center that has a bowl to hold water. The top rack for the meat/ food.
Answer: Yes, but wood chunks are better as they last longer
Answer: Yes
Q:
Does the 16 inch version has handles for the grate?
Answer: Yes
Q:
Do the ashes during a long smoking time (6+ hrs) clog the bottom vent?
Answer:
Answer:
Answer: No, there is an ash pan below the fire and above the vent.
Answer: From the day I got it I used a pan in the bottom of it so no issues
Q:
If I wanted to get a rotisserie attachment for this grill, what size should i select? Will the 18-1/2 inch rotisserie ring fit?
Answer: To my knowledge you can not add a rotisserie attachment to this smoker nor does Cuisinart sell one for it.
Q:
What’s the shipping dimensions?
Q:
How do you safely add charcoal or pellets, seems the water basin covers the charcoal basket.
Answer: If you have the three clamps locked closed then you have to unlock then and then lift the unit off of the base. add the charcoal then place the top unit back onto the base. You must be careful not to spill water from the basin.
Answer: There is enough room to pour charcoal in using a chimney or simply use tongs to place them in. I haven't had any problems with it.
Answer: Not a good smoker at all. Recommend the Weber Smokey Mountain smoker
Answer: It unclips. Just lift
Q:
Where is it made, USA?
Answer: I don't know. That said, this smoker, while OK, doesn't reflect a well-engineered "Made in USA" product. When under heat, the paint peels and flakes, including from the top inside of the dome, which means it flakes onto your food. Also, the side-hatch door and its latch seem wobbly. I continue to use mine, because I only smoke big pieces about four times a year, but I'm going to spend the extra money on (maybe) a Weber Smokey Mountain next time.
Answer: This is made in China.
Answer: Not sure. It was terrible so we took it to the dump
Answer: Doesn’t matter; buy better product.
Q:
It says it has two tiers, does that mean i can cook two tiers of food
Answer: Yes you can. I am not sure how much you hav smoked in the passed. I suggest they all be the same. You won't want to smoke fish with ribs...It is a nice smoker. We have had several. It is at the closest to the first one we had that we really liked.
Answer: Yes
Q:
Does this Smoker require Seasoning prior to first use?
Answer: We recommend curing smokers before first use - running it dry to burn off any of the residue/ debris from packaging.
Answer: I didn't season it first. Everything has turned out great. I've cooked probably a dozen times on it, from wings,to ribs, and pork butts
Answer: No, I just started cooking right after I put it together.
Answer: No, after assembly, it's ready to go.
Answer: No
Answer: I didn’t do it to mine
Q:
Can you hang meat (pork, ribs, whole chicken, etc) vertically on this smoker?
Answer: I'm not saying it's impossible, but from the way it's designed I don't see how it could be done. And btw, as i've noted elsewhere, this is not the quality appliance one is accustomed to from Cuisinart. Paint chips fall from dome onto your foot. Hard to get heat beyond 220. Side door handle wobbly. I can still use it for smoking pork butt, whole turkeys, etc., but next time I'd pay extra and get better.
Answer: It is not recommended.
Answer: No you cannot they would burn
Q:
Would i be able to fit a decently good sized pot of Chili in this to smoke?
Answer: We actually put chili is one of the disposable metal pans (easy cleanup) and put it in the smoker under the meat and all the meat drippings went into the chili. Turned out amazing!!!!!!
Q:
Is there a way to see pictures of the damage on the lower priced versions from the warehouse?
Q:
Is this a "set it and forget it" type of unit??
Answer: if u have a timer set u could but i would advise u check on it periodically it only has a temperature gauge
Answer: Not really.... it depends on how long you want to smoke something. If it’s more then a few hours you will have to keep adding charcole and water/wood chips.
Answer: No, you have to monitor it to control the temp, occasionally add charcoal and wood for smoke. It's a slow cooker so for consistency you need to keep an eye on it. The air intake is controlled at the bottom, so if it's on the ground you need to get on your hands and knees to adjust it.
Answer: No you still need to monitor the temperature so that it cook at temperature.
Q:
Do you have to add more charcoal during the cooking time? How long will it burn for?
Answer: It’s all about technique and how long you are going to cook and temperature you’re trying to achieve. If you start with 2lbs of charcoal, on low settings it’ll probably last 6 hrs but it’ll keep burning for awhile but not hot enough to cook if you’re using the water bowl.
Q:
Can you this double a grill? If so is there anything extra needed to use it as a grill?
Answer: yes and nothing is needed to use as a grill
Q:
Can replacement parts be ordered?
Answer: Yes. Shipping through the Manufacturer tend to be slow (3-6 weeks for the charcoal and water pans). The two grill grates are readily available through Amazon and on some auction sites and they ship quickly. On a side note, I have made my own brackets to make this smoker a very efficient grill. The heavy gauge steel of this unit made this little task incredibly simple.
Q:
can 2 t16 pound turkeys fit in smoker?
Answer: It could but would be hard since its sectioned by small trays u would have the room but couldnt cook them properly
Answer: I do not know. This is the worst product I have purchased from Amazon.
Answer: Probably. You would need to use both racks.
Q:
How often do you need to add more charcoal when smoking?
Answer: Depends on what you’re smoking and the temp outside but it usually doesn’t need too much. The one issue I have is getting the charcoal in the ring and not have it drop on the side where it doesn’t catch. I recommend using a small shovel or something to help add more when it’s already going.
Q:
Can a whole turkey be smoked on this smoker? If so, what would be the maximum weight? Thank You.
Answer: I smoked four smaller chickens in there again it depends on what size you’d have to check the dimensions to see if it fits I would imagine you could probably put more weight on the lower
Q:
Heigth from top of grill to the top of lid
Answer: Not sure but this is one of the cons of this product because it is less than most bullet smokers. A guess would be 10 to 11 inches.
Answer: 43"
Q:
This looks pretty small can u put a whole rack of ribs on it or even a brisket?
Answer: Yes...have cooked several racks of ribs but haven't done a brisket yet.
Answer: yes I have actually smoke a brisket and a rack of ribs at the same time
Answer: Yes ... Drill you smoke hold side to help control heat and put damper on.
Q:
How do u get this thing above 190 deg? It is horrible seems like the water pan stifles the charcoal and doesnt let you put enough in it to last 2 hrs?
Answer: At least you can get it to 190’! I couldn't get it above 150 so I cant help. It could've been the fact that it was cold and rainy outside though.
Answer: Yeah It took me trial and error to master this. That's the art though right? So I use the natural hardwood charcoals. I soak my hickory wood in water for a few hours. I keep both vents wide open. Once my coals are ready I put them on the grate and put everything together. Fill the water bowl. Keep side opening off so I can move my coals around and let it get up to temp. Add some dry wood to allow a flame to start to get the temperature up then close everything up and let it settle out to 225.
Answer: Pre lite charlgol. I don’t use water in mine and it gets over 400
Answer: The only way I managed to get it to a higher temp was using wood chips. The down side trying to add more chips or charcoal you lose a lot of heat from the small area you have to work with.
Answer: It's very hard. That's why I'll never recommend this smoker. I crack the lid substantially and then i can get it up to 300 if needed. The better choice is to move up (double the price) to the Weber Smokey Mountain series.
Q:
What is the warranty on this?
Answer: There is a 3-year limited warranty for manufacturing issues.
Q:
How easy/hard is it to empty the ash catcher as the food cooks?
Answer: Removing the ash catcher while the grill is hot is simple enough. Getting it back on is the tricky part given that you need to line up the holes and maintain upward pressure to hold the catcher flush with the smoker's base in order to lock onto all three screws. Sadly, once I light the smoker I don't like to mess with the bottom vent anymore because the bloody ash catcher is too prone to fall off. A good pair of welding gloves (or oven mitts) and a willingness to lay one's face at ground level makes replacing the ash catcher possible- just not easy nor convenient.
Answer: Don't try it while it is burning.
Answer: Don't try it.
Q:
Where is it made?
Answer: Did you tell you all that stuff in the Information given on Amazon
Q:
have a place to pass the thermometer wires?
Answer: You can pass the thermometer wire through the vent in the top of the unit.
Answer: It does not have a thermometer port. I bought one from Amazon and added it, which required drilling a 1" hole using either a step-bit or a bi-metal hole saw.
Answer: I bought it as a gift for my husband. So let me ask him. I don't use. I only eat the good food!!
Q:
How do you remove the water pan without spilling?
Answer: You can lift it out from the top after your smoke. The door on the side is designed to allow you to access the water pan and re-fill it during use.
Q:
How does the thermometer attach to the dome? Mine sits loosely, and that doesn't seem right.
Answer: It should have came with a nut that fits on the threads of the thermometer once you put it through the lid.
Answer: Mine did too..I used some high temp caulk to secure it better.
Q:
Can this unit be used as a regular charcoal grill
Answer: Yes. I have done it before. Smoked a steak, readjusted the smoker, and used it as a grill.
Q:
We put the smoker together and sadly the thermometer was broken. Is there any way to just replace this part or do we need to return the whole thing?
Answer: Return the whole thing and get a different smoker.
Q:
Can you lift off the main section and put a grate right over the coals for grilling?
Answer: Yes, you can.
Answer: yes.
Q:
It says it is two tiers does that mean i can cook meat on two level?
Answer: Yes, it has two grids, you may remove one for larger items.
Answer: Yes
Q:
Is there a cover made for this smoker that I can purchase as well?
Answer: Yes. It is model number cgc-10118. This is available on Amazon of course.
Answer: Classic accessories veranda round smoker cover, if you don’t mind a tan and brown color, also it’s not expensive.
Answer: Yes. It is model number cgc-10118. Available on Amazon of course.
Q:
Does this thing last? I've had two charcoal smokers that rust so badly with great care.
Answer: No. The paint will chip off immediately. The door doesn't seal nicely letting heat and smoke out. It's useable but doesn't hold heat long. It works but not like it was. I've had mine about a year and taken care of it.
Answer: We have only had it since July but so far no rust.
Answer: not sure how long it will last ive only had it about 6 months but its been outside since ive had it and its been uncovered , it does work good though .
Answer: Honestly im not sure bought it as a gift and it still hasnt been assembled yet
Q:
What are the shipping dimensions and shipping weight?
Answer: The dimensions of the box are 20.5" x 20.5" x 22.8" with a weight of 37lbs.
Answer: I purchased the Rectangular Propane version of this and it is awesome. Sorry I do not have the answer to your question.
Q:
I have tried to use mine twice now and can not get the temperature above 175.
Answer: Mine wont get above 190. Seems like a bad design. Water pan is to big and sits right on coals affecting air flow and how much charcoal and wood you can add. Am talking about the 16 inch one. Not sure what everyone else has, nobody is specific.
Answer: you have a bad controller call the factory
Answer: No issues with that so far, sorry
Q:
Can I get replacement parts? The handle on the door stripped after a couple months and now the door want close
Answer: I'm not sure about the replacement part, but I am sure that the CuisinArt smoker isn't very good. Paints peels off under heat, including onto your food. Can't get heat beyond about 225 degrees.
Q:
Is it easy to add wood or charcoal to maintain heat for several hours
Answer: On the 16 inch one no it is not easy. U have to tear down the smoker and will lose all ur heat. And u cant get it above 190 deg. Dont waste ur money.
Answer: Bought it for my son, he loves it. Works just like the $200 Weber I bought my husband.
Answer: I bought this to replace my charbroil I had for years. This unit is half as tall and the water pan sits right on top of the coals. The door does not give you access to the coals. It does provide access to the water pan but i can pour water through the top so not very useful. I would not get this unit.
Product reviews of Cuisinart COS-116 Vertical Smoker, 16" Charcoal
MissRhodey : Chipping paint on sides
Very concerned about this product, just used it for the first time and the “paint” is peeling off. Pretty sure that’s not normal.
The thermometer does not give and accurate reading and it took me about a 1/2 hour to assemble.
The thermometer does not give and accurate reading and it took me about a 1/2 hour to assemble.
Rori S. : Awful quality. This is junk.
I don't say this often but do not buy this. The quality is really awful.
I was looking forward to getting this smoker.. but big gaps on the lid. The lid lip is bent. Gaps in the body. Gaps around the temp control holes that practically make it useless.
I was looking forward to getting this smoker.. but big gaps on the lid. The lid lip is bent. Gaps in the body. Gaps around the temp control holes that practically make it useless.
Alex : Great for a beginner
Assembly takes a bit longer than described but nothing ever goes together as fast as advertised, once it's all together it's pretty simple to figure out how to use. But the temperature is tricky to get right
Bruce L : Very disappointing-not hot enough
I have tried multiple times to smoke ribs, brisket and chicken on this Cuisinart 16 inch smoker.
I have never been able to get the temperature above about 180 and it’s not been possible to keep it at that temp.
I have added extra charcoal (the amount in the directions clearly doesn’t work).
If there is no water in the bowl, the temperature has climbed as high as 220.
I believe this smoker must have some design flaws because I have used others that worked very well.
I have never been able to get the temperature above about 180 and it’s not been possible to keep it at that temp.
I have added extra charcoal (the amount in the directions clearly doesn’t work).
If there is no water in the bowl, the temperature has climbed as high as 220.
I believe this smoker must have some design flaws because I have used others that worked very well.
sfm : Great results, good value!
It's a small wet barrel smoker. Nothing more, nothing less. Sturdy, easy to use and holds temp pretty well. Wind and rain can slow it down a little bit but it's perfect for tailgating and it fits nicely on my small deck.
Denyse : A great gift
It was a surprise gift, and the individual loved it!!
James : Good smoker
Easy to put together, some of the nuts and bolts are really small, but I found that a small socket set worked best, I just loaded the socket with two nuts, worked best, this way you don't have to handle the small nuts, just load them in the socket! Toke me about 1 hour! All the parts we're in good shape!
ItDosentMatterWhatMyNameIs! : Gets the job done perfectly.
With the addition of a little high temp "weatherstripping" and a few chunks of wood to raise the racks further apart this thing has far exceeded my expectations. Holds 225 degrees for hours in 60-80 degrees ambient without having to play with the vents at all so long as the water pan isn't dry. I've smoked three full racks of ribs (cut to fit) no problem, plenty of room with a few spacers between the racks. (Simple wood blocks) This smoker cannot be beat for the price. Nothing fancy, just a VERY functional no nonsense smoker.
Bruce L : Very disappointing-not hot enough
I have tried multiple times to smoke ribs, brisket and chicken on this Cuisinart 16 inch smoker.
I have never been able to get the temperature above about 180 and it’s not been possible to keep it at that temp.
I have added extra charcoal (the amount in the directions clearly doesn’t work).
If there is no water in the bowl, the temperature has climbed as high as 220.
I believe this smoker must have some design flaws because I have used others that worked very well.
I have never been able to get the temperature above about 180 and it’s not been possible to keep it at that temp.
I have added extra charcoal (the amount in the directions clearly doesn’t work).
If there is no water in the bowl, the temperature has climbed as high as 220.
I believe this smoker must have some design flaws because I have used others that worked very well.
gta2ndlf : Great performance
My husband, with great satisfaction with this grilled/smoker, has grilled or smoked almost every evening since it’s delivery. Would definitely buy this again.
Anathama : Very poorly engineered. No air flow and it dumped my meat on the ground!
So, I hate to write such a negative review, because I am a fan of Cuisinart's cookware. Since I've had such great experience with their cookware, I decided to give this smoker a try. It's basically a poor man's weber smokey mountain. However this smoker was delivered on October 19th, and by November 9th, (less than a month) I'm ready to put it out with the recycling.
Here's why.
First of all this cooker, COS-118 has virtually no airflow, and very little way to increase airflow. The only vent's on the bottom are attached to an ash catcher. This means that during your cook, your only air vent to get air to your charcoal will become clogged and choke the fire. Bottom line it makes it almost impossible to get this up to temp (especially if you are using the water bowl) and even if you do, it will only be for a couple of hours before the ash clogs the air vents and chokes the fire. My first cook, which was just a couple of whole chickens, needed to be pulled off and finished in the oven. The COS-118 had gotten so clogged there was virtually no oxygen getting to the coals. Sliding the vent didn’t evacuate the ash buildup, and removing it while coals are burning about struck me as a bad idea. So first cook was a fail.
Compare this to the weber smokey mountain, which has 3 adjustable vents at the bottom. I realize this smoker is basically half the price of the WSM, so I bought 3 vents and drilled some holes to get much better air flow. For my second cook, a small boston butt for pulled pork worked much better with the added vents. I was able to get the cooker up to 350 while heating it up, then it settled down to 275-250 and did a good job. Second cook success!
After I had thought I worked the kinks out, I was going to go a bit bigger for my third cook. I had 2 racks of ribs and 2 whole chickens, along with the water pan. Things were going well for the first hour, until I heard a crash from the patio. One of the legs had bent and the whole cooker toppled over putting the meat on the ground along with water and burning charcoal. The main cylinder was bent as it fell as well. The legs should be able to handle the weight of some chicken and ribs. That was my 3rd and last cook on this smoker.
In my attempt to save some money, I ended up throwing away the cost of this smoker, plus the $50 or so on mods, charcoal and woodchips. This re-enforced a saying I’ve heard for years. “Buy the best and you won’t be disappointed, go cheap and you will have to spend the money on the good one you want anyway, as well as the cost of the cheap one “. I’m very disappointed in this product and highly advise against it.
Here's why.
First of all this cooker, COS-118 has virtually no airflow, and very little way to increase airflow. The only vent's on the bottom are attached to an ash catcher. This means that during your cook, your only air vent to get air to your charcoal will become clogged and choke the fire. Bottom line it makes it almost impossible to get this up to temp (especially if you are using the water bowl) and even if you do, it will only be for a couple of hours before the ash clogs the air vents and chokes the fire. My first cook, which was just a couple of whole chickens, needed to be pulled off and finished in the oven. The COS-118 had gotten so clogged there was virtually no oxygen getting to the coals. Sliding the vent didn’t evacuate the ash buildup, and removing it while coals are burning about struck me as a bad idea. So first cook was a fail.
Compare this to the weber smokey mountain, which has 3 adjustable vents at the bottom. I realize this smoker is basically half the price of the WSM, so I bought 3 vents and drilled some holes to get much better air flow. For my second cook, a small boston butt for pulled pork worked much better with the added vents. I was able to get the cooker up to 350 while heating it up, then it settled down to 275-250 and did a good job. Second cook success!
After I had thought I worked the kinks out, I was going to go a bit bigger for my third cook. I had 2 racks of ribs and 2 whole chickens, along with the water pan. Things were going well for the first hour, until I heard a crash from the patio. One of the legs had bent and the whole cooker toppled over putting the meat on the ground along with water and burning charcoal. The main cylinder was bent as it fell as well. The legs should be able to handle the weight of some chicken and ribs. That was my 3rd and last cook on this smoker.
In my attempt to save some money, I ended up throwing away the cost of this smoker, plus the $50 or so on mods, charcoal and woodchips. This re-enforced a saying I’ve heard for years. “Buy the best and you won’t be disappointed, go cheap and you will have to spend the money on the good one you want anyway, as well as the cost of the cheap one “. I’m very disappointed in this product and highly advise against it.
zach : Good for the price
It was easy to put together. Not flimsy or too cheap in metal thickness. Only problem was the air vent got clogged with embers and ash and I had to poke around to get air flow
dragonfly2girls : Utter garbage!!!
Total waste of money! No matter what I did could not get the temp to go above 120f. Tried many times, many different sequences of adding coals, wood chips, water etc. Can't spend all day babysitting a fire. Total garbage. Save your money. :-((
Jamila : Make sure you have plenty of wood cause that’s the only thing that works
The set up was easy lots of parts still left over I was kinda scared that it was missing something but it wasn’t. This is not for charcoal use I tried it didn’t get hot enough to cook the door doesn’t stay on once it gets hot. I ended up just making it a straight grill.
Jamila : Make sure you have plenty of wood cause that’s the only thing that works
The set up was easy lots of parts still left over I was kinda scared that it was missing something but it wasn’t. This is not for charcoal use I tried it didn’t get hot enough to cook the door doesn’t stay on once it gets hot. I ended up just making it a straight grill.
ItDosentMatterWhatMyNameIs! : Gets the job done perfectly.
With the addition of a little high temp "weatherstripping" and a few chunks of wood to raise the racks further apart this thing has far exceeded my expectations. Holds 225 degrees for hours in 60-80 degrees ambient without having to play with the vents at all so long as the water pan isn't dry. I've smoked three full racks of ribs (cut to fit) no problem, plenty of room with a few spacers between the racks. (Simple wood blocks) This smoker cannot be beat for the price. Nothing fancy, just a VERY functional no nonsense smoker.
dee : Great for small patios
It was smaller than I imagined but ok for the 2 of us. The top grate could be a bit lower, but using more coals cooks the meat wrll.
John W. Cooke : Paint blisters and peels off
I bought the Cuisinart 18" for the price. I've used it for two years, perhaps eight times total. The heat causes the paint to blister and peel off. If the paint is on the inside of the lid, that means it falls into the food you are cooking. This happened yesterday, and today even more paint has flaked off. When that flakes off, then rust will follow.
I also have trouble getting the heat up to 300. In fact, I have to crack the lid a little to allow more air.
It cooks well, but for the Cuisinart brand, this is low quality work.
I also have trouble getting the heat up to 300. In fact, I have to crack the lid a little to allow more air.
It cooks well, but for the Cuisinart brand, this is low quality work.
Anathama : Very poorly engineered. No air flow and it dumped my meat on the ground!
So, I hate to write such a negative review, because I am a fan of Cuisinart's cookware. Since I've had such great experience with their cookware, I decided to give this smoker a try. It's basically a poor man's weber smokey mountain. However this smoker was delivered on October 19th, and by November 9th, (less than a month) I'm ready to put it out with the recycling.
Here's why.
First of all this cooker, COS-118 has virtually no airflow, and very little way to increase airflow. The only vent's on the bottom are attached to an ash catcher. This means that during your cook, your only air vent to get air to your charcoal will become clogged and choke the fire. Bottom line it makes it almost impossible to get this up to temp (especially if you are using the water bowl) and even if you do, it will only be for a couple of hours before the ash clogs the air vents and chokes the fire. My first cook, which was just a couple of whole chickens, needed to be pulled off and finished in the oven. The COS-118 had gotten so clogged there was virtually no oxygen getting to the coals. Sliding the vent didn’t evacuate the ash buildup, and removing it while coals are burning about struck me as a bad idea. So first cook was a fail.
Compare this to the weber smokey mountain, which has 3 adjustable vents at the bottom. I realize this smoker is basically half the price of the WSM, so I bought 3 vents and drilled some holes to get much better air flow. For my second cook, a small boston butt for pulled pork worked much better with the added vents. I was able to get the cooker up to 350 while heating it up, then it settled down to 275-250 and did a good job. Second cook success!
After I had thought I worked the kinks out, I was going to go a bit bigger for my third cook. I had 2 racks of ribs and 2 whole chickens, along with the water pan. Things were going well for the first hour, until I heard a crash from the patio. One of the legs had bent and the whole cooker toppled over putting the meat on the ground along with water and burning charcoal. The main cylinder was bent as it fell as well. The legs should be able to handle the weight of some chicken and ribs. That was my 3rd and last cook on this smoker.
In my attempt to save some money, I ended up throwing away the cost of this smoker, plus the $50 or so on mods, charcoal and woodchips. This re-enforced a saying I’ve heard for years. “Buy the best and you won’t be disappointed, go cheap and you will have to spend the money on the good one you want anyway, as well as the cost of the cheap one “. I’m very disappointed in this product and highly advise against it.
Here's why.
First of all this cooker, COS-118 has virtually no airflow, and very little way to increase airflow. The only vent's on the bottom are attached to an ash catcher. This means that during your cook, your only air vent to get air to your charcoal will become clogged and choke the fire. Bottom line it makes it almost impossible to get this up to temp (especially if you are using the water bowl) and even if you do, it will only be for a couple of hours before the ash clogs the air vents and chokes the fire. My first cook, which was just a couple of whole chickens, needed to be pulled off and finished in the oven. The COS-118 had gotten so clogged there was virtually no oxygen getting to the coals. Sliding the vent didn’t evacuate the ash buildup, and removing it while coals are burning about struck me as a bad idea. So first cook was a fail.
Compare this to the weber smokey mountain, which has 3 adjustable vents at the bottom. I realize this smoker is basically half the price of the WSM, so I bought 3 vents and drilled some holes to get much better air flow. For my second cook, a small boston butt for pulled pork worked much better with the added vents. I was able to get the cooker up to 350 while heating it up, then it settled down to 275-250 and did a good job. Second cook success!
After I had thought I worked the kinks out, I was going to go a bit bigger for my third cook. I had 2 racks of ribs and 2 whole chickens, along with the water pan. Things were going well for the first hour, until I heard a crash from the patio. One of the legs had bent and the whole cooker toppled over putting the meat on the ground along with water and burning charcoal. The main cylinder was bent as it fell as well. The legs should be able to handle the weight of some chicken and ribs. That was my 3rd and last cook on this smoker.
In my attempt to save some money, I ended up throwing away the cost of this smoker, plus the $50 or so on mods, charcoal and woodchips. This re-enforced a saying I’ve heard for years. “Buy the best and you won’t be disappointed, go cheap and you will have to spend the money on the good one you want anyway, as well as the cost of the cheap one “. I’m very disappointed in this product and highly advise against it.
Denyse : A great gift
It was a surprise gift, and the individual loved it!!
KK : Good quality with reasonable price.
Good quality with reasonable price. Only one comment is the installation location of the fooks at bottom side were need to be adjusted due to insufficient alignment with chatters.
Amazon Customer : Works well. I found that it can be difficult ...
Works well. I found that it can be difficult to keep the temperature high, though.
Joshua Barney : So you wanted a Weber Smokey Mountain, but you weren't ready to drop $300-$400?
For the price, you really can't beat it. I'm giving it four stars because after the modifications that I made, it's a solid smoker that is on par with the 18in Weber WSM. Without the mods? Well, you get what you pay for.
Out of the box, it's fairly simple to put together, however, the door latch is pretty cheap, and the ash can/vent feels cheap too (although, this hasn't been an issue), and the charcoal ring is small and kind of flimsy, I've smoked ribs for a solid 7 hours without adding any fuel however, so I guess it does the trick. Also, without modification, this smoker leaks like a sieve. Those are the 4 major issues I've had... so not terrible.
After burning it in, I ordered a heat gasket designed for smokers and applied it to the seal of the lid and the seal of the door, it took less than five minutes and cost about $12 on amazon, it sealed everything perfectly. I also went to www.replacementparts.com and bought the charcoal ring for the 18in Weber WSM and the little thermometer port that the WSM comes with... it looked like a cool feature and was only $5, so I figured why not?.... With shipping, it ran me about $50. So for under $200 I have a solid smoker that, to me, rivals the WSM which is $300. And I get to brag about my mods.
Overall, this thing holds temperature at 225 almost perfectly, for hours. I bought this smoker for a car camping trip that I take every year. It's way more portable than my old offset smoker. And it's been so impressive, that I'll probably sell the offset and stick and stick with this guy..
Out of the box, it's fairly simple to put together, however, the door latch is pretty cheap, and the ash can/vent feels cheap too (although, this hasn't been an issue), and the charcoal ring is small and kind of flimsy, I've smoked ribs for a solid 7 hours without adding any fuel however, so I guess it does the trick. Also, without modification, this smoker leaks like a sieve. Those are the 4 major issues I've had... so not terrible.
After burning it in, I ordered a heat gasket designed for smokers and applied it to the seal of the lid and the seal of the door, it took less than five minutes and cost about $12 on amazon, it sealed everything perfectly. I also went to www.replacementparts.com and bought the charcoal ring for the 18in Weber WSM and the little thermometer port that the WSM comes with... it looked like a cool feature and was only $5, so I figured why not?.... With shipping, it ran me about $50. So for under $200 I have a solid smoker that, to me, rivals the WSM which is $300. And I get to brag about my mods.
Overall, this thing holds temperature at 225 almost perfectly, for hours. I bought this smoker for a car camping trip that I take every year. It's way more portable than my old offset smoker. And it's been so impressive, that I'll probably sell the offset and stick and stick with this guy..
William Dulaney : DON'T OFTEN LEAVE FEEDBACK
But, this product is absolutely awesome! It's pure quality throughout. Heavy gauge steel, not like tin. I've been through about 6 different smokers over the years and this one is the best, hands down. Regret not buying one sooner. It's meant to last and easy to assemble. Well engineered. I liked it so much I bought a 2nd one just in case they stop making them one day. Spend a few extra $ - you will not regret it!
Alexander DeLarge : This thing is actually pretty terrible
It's not very well thought out.
For instance, the grate you put the coals on, does not have handles. I use hardwood charcoal (being a smoker it would seem the whole point) and during use, ash fills up the bottom of the the pan under the grate, The "ash catch pan" has venting holes to allow air to circulate from the adjustable vent at the bottom to the fire and control the temperature (somewhat crucial to smoking). Without the ability to safely remove the built up ash from this pan, it blocks the vent holes, which, in turn, makes the adjustable bottom air inlet, useless.
Furthermore, the water pan can not be removed without tipping it substantially, to get past factory installed (permanent) clips that hold to food grates above it. That means you need to have the water pan installed in the smoker to fill. OK, now, when the droppings and leftover water need to be removed AFTER smoking, guess what? Yea, you guessed it, MESS. It's also an annoying system to refill the water pan while smoking.
The vents are flimsy, REAL flimsy. The bottom air inlet, tends to heat up, in use, then be VERY difficult to actuate.
It's just not a good unit. Spend a little more and get something that you're going to enjoy, or at least, not despise using.
For instance, the grate you put the coals on, does not have handles. I use hardwood charcoal (being a smoker it would seem the whole point) and during use, ash fills up the bottom of the the pan under the grate, The "ash catch pan" has venting holes to allow air to circulate from the adjustable vent at the bottom to the fire and control the temperature (somewhat crucial to smoking). Without the ability to safely remove the built up ash from this pan, it blocks the vent holes, which, in turn, makes the adjustable bottom air inlet, useless.
Furthermore, the water pan can not be removed without tipping it substantially, to get past factory installed (permanent) clips that hold to food grates above it. That means you need to have the water pan installed in the smoker to fill. OK, now, when the droppings and leftover water need to be removed AFTER smoking, guess what? Yea, you guessed it, MESS. It's also an annoying system to refill the water pan while smoking.
The vents are flimsy, REAL flimsy. The bottom air inlet, tends to heat up, in use, then be VERY difficult to actuate.
It's just not a good unit. Spend a little more and get something that you're going to enjoy, or at least, not despise using.
James : Good entry level smoker, but arrived damaged
When unboxing this smoker, there were a number of dings and scuffs on the outside of the smoker (I have attached pictures I took during unboxing). It wasn't re-packaged, it came straight out of the Cuisinart box, so I assume they boxed pieces that probably should not have made it through quality control.
I think for $100 this is about the best smoker you can find, and I have been happy with the quality of food I have been able to produce with it, including cheese.
I'm giving it an overall 4-star rating because it really is a good, entry-level smoker and at this price point you cannot expect perfection, but putting together a damaged unit that was bought brand new was a little deflating. I had to smoke a duck for a friend's birthday the next day so I didn't have many options. I know that smokers live outside and wear and tear is normal, but it's hard to overlook damages that happened at the factory and not due to mishandling during shipment.
I think for $100 this is about the best smoker you can find, and I have been happy with the quality of food I have been able to produce with it, including cheese.
I'm giving it an overall 4-star rating because it really is a good, entry-level smoker and at this price point you cannot expect perfection, but putting together a damaged unit that was bought brand new was a little deflating. I had to smoke a duck for a friend's birthday the next day so I didn't have many options. I know that smokers live outside and wear and tear is normal, but it's hard to overlook damages that happened at the factory and not due to mishandling during shipment.
david creasey : Not heavy duty.
This smoker is ok for somebody that only plans to use occasionally. If you plan to use every weekend, it will only last one season. A decent design. not a bad smoker for the money. I am a little bummed out because it is not as heavy as the one I am replacing. That’s my fault. I should have know by the cost and the weight.
Mr. James L. Baker : Great charcoal smoker
It’s a great quality little smoker for the money. Just don’t forget to buy the chimney and a good digital thermometer.
half full : thermometer broken, no customer service
had smoker all assembled, found thermostat shaft broken off of the dial and irreparable. Contacted customer service by email and phone call to a constantly busy number, no response from either.
Smoker itself is well made but the thermostat is a piece of Chinese junk. I'll patch the whole with a pickle jar lid an use a thermometer with a probe
Smoker itself is well made but the thermostat is a piece of Chinese junk. I'll patch the whole with a pickle jar lid an use a thermometer with a probe
Vernell Taylor : Questioning a customer loyalty
Never received this item they say it was delivered I never got it I order a lot from Amazon and this is one time I don't understand what they're doing in their customer service I don't understand they're making me wait until August 4th because they say it was delivered no I talked to a lady yesterday which was on July 29th and she stated that it wasn't even delivered yet to call back by 8 p.m. and if it wasn't delivered then they'll go ahead and take care of it from there then I call back today which is July 30th then they state that I have to wait until August 4th I usually never have a problem with Amazon but now they're getting ridiculous they don't appreciate us as prime members at all I just ordered a three hundred and something dollars smoker for Father's day for my dad so why would I call about a $99 smoker that I didn't receive it I didn't receive.
Samantha Roseberry : Not worth it
The water pan is too low, so the coals touch it and the water boils fast, so it needs to be filled often. I havent been able to get the temp up to 250 and keep it there- it wants to stay somewhere between 180 and 225 usually. There is only a small space between the coal rack and the water pan, so adding enough charcoal can be tough. The racks also prevent the door from being useful for adding woods chips and charcoal, unless you add one coal at a time and try to push it in there.
Basically, the spacing is off for every rack in this smoker so either put some work into plugging and relocating racks, or just find a different smoker to purchase.
Also, the ash pan is poorly designed and fell off during the cook last time i used it.
Basically, the spacing is off for every rack in this smoker so either put some work into plugging and relocating racks, or just find a different smoker to purchase.
Also, the ash pan is poorly designed and fell off during the cook last time i used it.
J. R. Puentes : Perfect picanha barrel grill !! Best 24hr brisket
Great little smoker excellent temperature control
Smoked a brisket for 24hrs at 230 degrees once it got going it kept the heat stable for 6 hrs at a time.
Also did some picanha half moons on hanging on skewers came out perfect medium rare internal temp of 140 after resting it was so good with a finely chopped chimichuri
Smoked a brisket for 24hrs at 230 degrees once it got going it kept the heat stable for 6 hrs at a time.
Also did some picanha half moons on hanging on skewers came out perfect medium rare internal temp of 140 after resting it was so good with a finely chopped chimichuri
MissRhodey : Chipping paint on sides
Very concerned about this product, just used it for the first time and the “paint” is peeling off. Pretty sure that’s not normal.
The thermometer does not give and accurate reading and it took me about a 1/2 hour to assemble.
The thermometer does not give and accurate reading and it took me about a 1/2 hour to assemble.
Michael Glasson : Get what you pay for...
Very cheap smoker. Thin flimsy material. The door does not seal and leaks smoke. The latches do not like to stay latched because they are also flimsy. With a little fixing up it will work fine. But you get what you pay for. 3 stars because of the low price.
Kansas 50 : Water bowl and lower rack useless.
Could not reach temp using water bowl. Unable to use bottom vent with water bowl. Removed bowl kept temp at 275 for about two hours without adding charcoal. The ribs on the bottom burned. Also took me 5 hours to put together by myself.
Daniel L : Excellent Smoker for the Price
Purchased the Cuisinart 118 nearly four years ago to learn the basics of smoking and to figure out if it was really my jam, before unloading on a more expensive model in a year or two. Smoking is now my jam and this unit is responsible.
Pros:
- Easy to maintain and set up. Fill the coal grate and ring with a decent amount of charcoal (depending on cook time) and ensure the shape you've created looks more like an ant lion larva's conical sand trap, rather than a pile, keeping the prepped coals in the middle to slowly burn out and down. The chimney takes about 20 minutes to get those hot coals ready. Leave the top cylinder off the base after dumping the prepped coals into the shape you've made for another 20 minutes with the bottom vent wide open. Latch the cylinder in place and allow the unit another 20 minutes get to temp, toss on some wood chunk, tighten up the bottom air intake (I've never needed to open it more than 1/4 of the way) and you're good to go. I've made pork shoulders and been able to keep the smoker going at a 225 grate temp for over 8 hours without needing to add more charcoal, so this thing can go for quite some time when properly used. It just takes time to figure it out and you may use more charcoal than you need early on. Wood chunk coal tends to burn too fast and ash out in an unreasonable amount of time, so save that for quick use cooks like burgers / steaks and use Kingsford briquets for long haul cooking.
- Holds up to the elements. Mine sits on an exposed back porch with only the cover to protect it. I keep saying I'm getting that better smoker this summer... but why, when there is nothing wrong with my current rig?
Cons:
- Kind of thin. On cold, windy days, a barricade is needed to allow the unit to stay up to temp without burning through fuel.
Tips and Mods:
- That water pan? Meh, I don't fill it. I put a flat sheet of foil over it, like a drum, to keep fats and drippings from burning in the bottom and giving food an off-putting flavor. Put it in before the grates and certainly before attaching it to a hot base...
- Use a probe for accurate grate temps. No dial thermometer should really be trusted, especially after you've put the meat on. It will appear cooler than it is.
- I added another shelf between the two provided. I didn't like my bottom layer that close to the pan's heat.
- The side vent leaks. LEAKS! A gasket for grills and smokers will fix that when applied to where it overlaps the body. For a while, I moved another grill I own against the handle to keep it closed tighter.
- Smoking in the winter or in cold temps (20's-40's) can burn through fuel and it's hard to keep the smoker up to temp. I use a cheap welder's blanket wrapped around the unit (but not the base or legs) and 3 heavy duty clips to hold it in place to keep it hot. This uses very little charcoal and you may even need to fully close the bottom vent to keep the heat from running away on you.
- Look stuff up! Other people have been doing this a while and have webpages dedicated to ensuring you become an AMAZING cook
Pros:
- Easy to maintain and set up. Fill the coal grate and ring with a decent amount of charcoal (depending on cook time) and ensure the shape you've created looks more like an ant lion larva's conical sand trap, rather than a pile, keeping the prepped coals in the middle to slowly burn out and down. The chimney takes about 20 minutes to get those hot coals ready. Leave the top cylinder off the base after dumping the prepped coals into the shape you've made for another 20 minutes with the bottom vent wide open. Latch the cylinder in place and allow the unit another 20 minutes get to temp, toss on some wood chunk, tighten up the bottom air intake (I've never needed to open it more than 1/4 of the way) and you're good to go. I've made pork shoulders and been able to keep the smoker going at a 225 grate temp for over 8 hours without needing to add more charcoal, so this thing can go for quite some time when properly used. It just takes time to figure it out and you may use more charcoal than you need early on. Wood chunk coal tends to burn too fast and ash out in an unreasonable amount of time, so save that for quick use cooks like burgers / steaks and use Kingsford briquets for long haul cooking.
- Holds up to the elements. Mine sits on an exposed back porch with only the cover to protect it. I keep saying I'm getting that better smoker this summer... but why, when there is nothing wrong with my current rig?
Cons:
- Kind of thin. On cold, windy days, a barricade is needed to allow the unit to stay up to temp without burning through fuel.
Tips and Mods:
- That water pan? Meh, I don't fill it. I put a flat sheet of foil over it, like a drum, to keep fats and drippings from burning in the bottom and giving food an off-putting flavor. Put it in before the grates and certainly before attaching it to a hot base...
- Use a probe for accurate grate temps. No dial thermometer should really be trusted, especially after you've put the meat on. It will appear cooler than it is.
- I added another shelf between the two provided. I didn't like my bottom layer that close to the pan's heat.
- The side vent leaks. LEAKS! A gasket for grills and smokers will fix that when applied to where it overlaps the body. For a while, I moved another grill I own against the handle to keep it closed tighter.
- Smoking in the winter or in cold temps (20's-40's) can burn through fuel and it's hard to keep the smoker up to temp. I use a cheap welder's blanket wrapped around the unit (but not the base or legs) and 3 heavy duty clips to hold it in place to keep it hot. This uses very little charcoal and you may even need to fully close the bottom vent to keep the heat from running away on you.
- Look stuff up! Other people have been doing this a while and have webpages dedicated to ensuring you become an AMAZING cook
arla monroe : Heavy material and it fits well
I use this for an 18” Weber kettle grill with. 6” riser for a rotisserie. It fits perfectly. I only use one of the Velcro straps, and that keeps it in place (it’s stored against the West side of the house). The material is heavier than some of the other covers I’ve seen. I expect it to last for several years outside in the elements.
dragonfly2girls : Utter garbage!!!
Total waste of money! No matter what I did could not get the temp to go above 120f. Tried many times, many different sequences of adding coals, wood chips, water etc. Can't spend all day babysitting a fire. Total garbage. Save your money. :-((
dee : Great for small patios
It was smaller than I imagined but ok for the 2 of us. The top grate could be a bit lower, but using more coals cooks the meat wrll.
JacksonJames : Decent smoker for the price.
Purchased this to try a bullet smoker from warehouse deals for a great price. Smoked a Christmas turkey and everyone was very happy with the results, including myself. The build quality is not the greatest but I expect it will last a year or two.
dee : Great for small patios
It was smaller than I imagined but ok for the 2 of us. The top grate could be a bit lower, but using more coals cooks the meat wrll.
rbordwine : Waste of money
This is a horribly made grill. All the pieces fit poorly, and many are crudely finished. On the one I received the shipping box was undamaged, but the top vent damper was bent and both of the top corners of the door were bent. Several of the rivets holding the brackets for the cooking grates are not properly fastened. In addition the latches do not securely latch the middle portion of the drum to the bottom portion. This seems like it should be on sale at the dollar store, or Big Lots. Definitely does not live up to the Cuisinart name. I got this on a lightning deal so I paid less than the 114 that they are currently asking, but if I had paid that price I would be sending it back.
KK : Good quality with reasonable price.
Good quality with reasonable price. Only one comment is the installation location of the fooks at bottom side were need to be adjusted due to insufficient alignment with chatters.
Nate Pedder : Door has no mechanism to stay closed
I got the vertical charcoal smoker. The door does not stay shut. There's no hinge, at least not on what I received. You slide the door into place and then it just falls ajar. There's no mechanism for keeping the door shut. I swear I'm not incompetent, the door just has no way of staying upright and closed on its own. Had to wedge a pole into the ground against the door to keep it closed while in use. It worked okay, but temperature wouldn't budge over 225, though I may have used more water than I needed to. The biggest issue is the door. Smoke leaked out the door a bit as well. I tried calling for product support and apparently Cuisinart does not assist customers so Amazon gave me a partial refund.
clifton : POOR Customer Service and Product
put together easy enough, cured it "finish " peeled off in two places approx 4" x 4" called amazon, got complete run around, about return, did not have the box to return it, said I need to buy a box and go to UPS store. I live 40 miles one way to nearest UPS store.
Rori S. : Awful quality. This is junk.
I don't say this often but do not buy this. The quality is really awful.
I was looking forward to getting this smoker.. but big gaps on the lid. The lid lip is bent. Gaps in the body. Gaps around the temp control holes that practically make it useless.
I was looking forward to getting this smoker.. but big gaps on the lid. The lid lip is bent. Gaps in the body. Gaps around the temp control holes that practically make it useless.
Casey Contini : Not a good design
This was not what I expected. First there is only one cooking shelf. Then the water shelf is too close to the fire pit making it impossible to add coals using the access panel door or having making coals in the fire box period. I ended up drilling out the rivets on the three brackets, drilling new holes higher up, and installing the brackets with nuts and bolts. This brings the steam closer to the meat tray while allowing for larger fuel pile and access to add coals through the access panel door. I would not recommend this unit.
Kansas 50 : Water bowl and lower rack useless.
Could not reach temp using water bowl. Unable to use bottom vent with water bowl. Removed bowl kept temp at 275 for about two hours without adding charcoal. The ribs on the bottom burned. Also took me 5 hours to put together by myself.
timbocf : Great buy!!
We bought this as a Father’s Day gift for my husband. He loves it and it works great. The meat is always so delicious. He assembled it by himself and with a broke foot, so it wasn’t too difficult...lol. I would definitely recommend this smoker as a starter or for occasional use.
arla monroe : Heavy material and it fits well
I use this for an 18” Weber kettle grill with. 6” riser for a rotisserie. It fits perfectly. I only use one of the Velcro straps, and that keeps it in place (it’s stored against the West side of the house). The material is heavier than some of the other covers I’ve seen. I expect it to last for several years outside in the elements.
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