I'm new to smoking food. I have used my Weber propane grill to smoke a little bit, but I wanted a "real" smoker. I decided to go with propane since it seemed like there would be less work to maintain the temperature and smoke. Assembly was very easy and instructions were clear and easy to follow. I did go out and buy a set of four locking casters to install on the bottom of the legs. I did have to drill holes through the bottom of the feet to attach the casters. Smoker is heavy, so having locking wheels is a must since I will store this in my shed when not in use. Before my first use, I decided I should season the smoker. I was surprised that the manufacturer did not have any mention in the manual about seasoning the smoker. I found a lot of online recommendations for doing this and figured it would be worth it, plus I could get use to the temperature adjustments without risking any food... I wiped down the interior of the smoker with a lite coat of canola oil and filled the wood tray with dry apple would chips. I started the burner (first click on the igniter!) and let the smoker go on high for about two hours. It took about 15 min for the wood chips to start smoking. I also noticed quite a bit of smoke coming out of the edges on the main door, so I ordered some grill gasket tape, which I will install next week. The next day I smoked a pork shoulder for over 12 hours and some sausage links for about two hours. Both turned out perfect. I'll never have crock-pot pulled pork again.... The temperature was easy to maintain and having the separate door to add additional wood chips definitely helped maintain the temperature. I would highly recommend this smoker to any beginner. It will be interesting to see if the door gasket will help, not completely sure it's 100% necessary, but others have recommended it so we will see. One other thing, which is no surprise, the thermometer on the door was not very accurate. I used the NutriChef (PWIRBBQ80) (https://www.amazon.com/gp/product/B076B36HF9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) Bluetooth thermometer and monitored the temperature of the pork shoulder and the smoke chamber. Definitely a must have. Now I cant wait to use this more. Beef ribs are next!
**Updated: Sept 24th 2020**
After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
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GET A TASTE FOR THE OUTDOORS.
Our products are thoughtfully designed to help you make the most of your outdoor living space, extending your time outside year-round.
From gas and charcoal grills to smokers and pizza ovens, our products cater to every type of griller.
Because there’s just something about getting outside that makes you feel something inside.
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Más información del producto
Cuisinart hace que fumar deliciosos alimentos sea más fácil que nunca.
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Un gran fumador que es divertido de usar.Si has querido fumar tus propios alimentos, el ahumador de propano de 36 pulgadas Cuisinart es una opción ideal para cualquier chef de barbacoa. Su tamaño compacto lo convierte en un tamaño perfecto para patios y cocinas de barbacoa. Es fácil de configurar e incluye una manguera y un regulador de 40 pulgadas que se fija rápidamente a un tanque de propano estándar. Este increíble fumador puede cocinar todo tipo de alimentos, incluyendo verduras, carne de res, cerdo, pollo, costillas, mariscos, pescados, grandes cortes de carne y aves enteras. |
Control de temperatura y humo.El ahumador de propano Cuisinart de 36 pulgadas te ofrece más control sobre la temperatura del horno y la cantidad de humo que hay en el horno. Un suministro de gas ajustable da control sobre la cantidad de calor, y se puede abrir o cerrar una ventilación trasera para controlar la cantidad de calor y humo que sale del horno. Cuenta con un termómetro fácil de leer en la puerta frontal que te ayudará a controlar la temperatura interna más fácilmente. La puerta se mantiene herméticamente sellada con un giro del mango. |
Versátil y conveniente.Este es un fumador versátil que incluye cuatro estantes de acero inoxidable que se pueden quitar para fumar aves enteras o grandes cortes de carne. Aunque tiene un tamaño compacto, el fumador de propano Cuisinart de 36 pulgadas tiene un generoso espacio de cocción interior de 5,45 pies cuadrados, lo que significa que hay mucho espacio para fumar una variedad de carnes junto con varias bandejas de verduras. Una bandeja de acero esmaltado de porcelana mantiene las virutas de madera y el agua, por lo que la limpieza es fácil después de su uso. |
Cuisinart hace que fumar alimentos sea divertido y fácil.
De la marca de confianza de más chefs.
No requiere entrenamiento especial o experiencia anterior para obtener resultados increíbles con el fumador de propano de 36 pulgadas de Cuisinart.
Todo excepto las virutas de madera y el propano.
Coge el tanque de propano y colócalo al fumador como lo harías a una parrilla. En pocos minutos de iluminación, el fumador estará listo para usar.
Un gran valor.
El fumador de propano Cuisinart de 36 pulgadas también incluye un libro de recetas con consejos y recetas para hacer deliciosos alimentos ahumados.
Características:
- Estantería extraíble de acero inoxidable de 14.0 x 14.0 in.
- Termómetro integrado.
- Espacioso 5.45 pies cuadrados de espacio interior.
- Control total sobre el calor y el humo.
- El mango de bloqueo de giro sella la puerta herméticamente.
- Bandeja de acero esmaltado de porcelana que sostiene madera y agua.
- Incluye manguera de propano de 40 pulgadas y regulador.
Videos
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Opinión de cliente: Amazing
Ramon A Cruz
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Opinión de cliente: Don’t waste your money
amy bernhardt
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Opinión de cliente: Pretty good smoker
R.O. Florida
Comparar con productos similares
Este artículo  Cuisinart Ahumador COS-244 vertical de 36 pulgadas, en color negro |  |  |  |  |  | |
| Precio | US$299.35 | US$349.84 | US$299.99 | US$388.30 | US$159.99 | US$349.00 |
| Entrega | Recíbelo el sábado, 4 de mayo | Recíbelo el lunes, 6 de mayo | Recíbelo el lunes, 6 de mayo | Recíbelo el may 2 - 7 | Recíbelo el may 3 - 6 | Recíbelo el sábado, 4 de mayo |
| Calificaciones de los clientes | ||||||
| Fácil de montar | ||||||
| Fácil de usar | ||||||
| Control de temperatura | ||||||
| Sabor | ||||||
| Vendido por | Amazon.com | Amazon.com | Amazon.com | Hearthshire | Giantex | Amazon.com |
| tipo de combustible | Gas licuado del petróleo | Gas licuado del petróleo | Virutas de madera | Gas licuado del petróleo | Carbón | — |
| Fuente de alimentación | Propano | Alimentado por gas | Eléctrico | — | Carbón | — |
| Material | Aleación de acero | Acero inoxidable Madera | Acero Aluminizado Bastidores cromados Chapado en aluminio | Acero inoxidable | Acero | — |
| nombre de modelo | COS-244 | PBV3G1 | PES23001 | 77435 | Ahumador de carbón vertical | — |
| peso | 40 pounds | 63 pounds | 62 pounds | 52 pounds | 33.5 pounds | 83 pounds |
Opiniones con imágenes
Great intro smoker (Updated after using all Summer)
I'm new to smoking food. I have used my Weber propane grill to smoke a little bit, but I wanted a "real" smoker. I decided to go with propane since it seemed like there would be less work to maintain the temperature and smoke. Assembly was very easy and instructions were clear and easy to follow. I did go out and buy a set of four locking casters to install on the bottom of the legs. I did have to drill holes through the bottom of the feet to attach the casters. Smoker is heavy, so having locking wheels is a must since I will store this in my shed when not in use. Before my first use, I decided I should season the smoker. I was surprised that the manufacturer did not have any mention in the manual about seasoning the smoker. I found a lot of online recommendations for doing this and figured it would be worth it, plus I could get use to the temperature adjustments without risking any food... I wiped down the interior of the smoker with a lite coat of canola oil and filled the wood tray with dry apple would chips. I started the burner (first click on the igniter!) and let the smoker go on high for about two hours. It took about 15 min for the wood chips to start smoking. I also noticed quite a bit of smoke coming out of the edges on the main door, so I ordered some grill gasket tape, which I will install next week. The next day I smoked a pork shoulder for over 12 hours and some sausage links for about two hours. Both turned out perfect. I'll never have crock-pot pulled pork again.... The temperature was easy to maintain and having the separate door to add additional wood chips definitely helped maintain the temperature. I would highly recommend this smoker to any beginner. It will be interesting to see if the door gasket will help, not completely sure it's 100% necessary, but others have recommended it so we will see. One other thing, which is no surprise, the thermometer on the door was not very accurate. I used the NutriChef (PWIRBBQ80) (https://www.amazon.com/gp/product/B076B36HF9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) Bluetooth thermometer and monitored the temperature of the pork shoulder and the smoke chamber. Definitely a must have. Now I cant wait to use this more. Beef ribs are next!**Updated: Sept 24th 2020**After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
Opiniones destacadas de los Estados Unidos
Ha surgido un problema al filtrar las opiniones justo en este momento. Vuelva a intentarlo en otro momento.
Calificado en Estados Unidos el 30 de abril de 2020
**Updated: Sept 24th 2020**
After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
Great intro smoker (Updated after using all Summer)
Calificado en Estados Unidos el 30 de abril de 2020
I'm new to smoking food. I have used my Weber propane grill to smoke a little bit, but I wanted a "real" smoker. I decided to go with propane since it seemed like there would be less work to maintain the temperature and smoke. Assembly was very easy and instructions were clear and easy to follow. I did go out and buy a set of four locking casters to install on the bottom of the legs. I did have to drill holes through the bottom of the feet to attach the casters. Smoker is heavy, so having locking wheels is a must since I will store this in my shed when not in use. Before my first use, I decided I should season the smoker. I was surprised that the manufacturer did not have any mention in the manual about seasoning the smoker. I found a lot of online recommendations for doing this and figured it would be worth it, plus I could get use to the temperature adjustments without risking any food... I wiped down the interior of the smoker with a lite coat of canola oil and filled the wood tray with dry apple would chips. I started the burner (first click on the igniter!) and let the smoker go on high for about two hours. It took about 15 min for the wood chips to start smoking. I also noticed quite a bit of smoke coming out of the edges on the main door, so I ordered some grill gasket tape, which I will install next week. The next day I smoked a pork shoulder for over 12 hours and some sausage links for about two hours. Both turned out perfect. I'll never have crock-pot pulled pork again.... The temperature was easy to maintain and having the separate door to add additional wood chips definitely helped maintain the temperature. I would highly recommend this smoker to any beginner. It will be interesting to see if the door gasket will help, not completely sure it's 100% necessary, but others have recommended it so we will see. One other thing, which is no surprise, the thermometer on the door was not very accurate. I used the NutriChef (PWIRBBQ80) (https://www.amazon.com/gp/product/B076B36HF9/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1) Bluetooth thermometer and monitored the temperature of the pork shoulder and the smoke chamber. Definitely a must have. Now I cant wait to use this more. Beef ribs are next!Calificado en Estados Unidos el 30 de abril de 2020
**Updated: Sept 24th 2020**
After one full summer of smoking, I can honestly say that I love the food I have made with this smoker (and so does my neighbor). I have burned through at least a dozen propane tanks. I've smoked everything from salmon, beef, pork, chicken, vegetables, including eggplant for baba ghanoush, and even made my own chipotles and smoked cayenne peppers, which were awesome is my smoked cast-iron baked beans... My Bluetooth thermometer also held up all season. The smoker has held up well, there's a small brisket flat on there now. There is one burn spot on the outside rear of the smoker where the burner is, but has not hurt the integrity of the smoker box. I keep the smoker covered when not in use. The door gasket tape was a must and has definitely helped contain the smoke in the smoker. I used the "FireBlack Hi Temp BBQ Smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black", from Amazon, which fit both doors perfectly. I think this is a pretty standard upgrade for any smoker, based on all the reviews I've read. I agree with a lot of the reviews about the poorly designed wood/water tray. I do not put water in the water/wood chip tray, I use disposable aluminum trays for the water on the bottom shelf and overload the wood chip tray with one or two larger wood chunks and a bunch of presoaked wood chips. I have not had any problems with not having enough smoke. I have not wanted for more shelves, but do think I will be upgrading to a larger smoker at some point, so I can fit full slabs of ribs and full briskets (just need the wife's permission). The shelves are a little too small for this (14 x 14 inches), so ribs have to be cut in half and it only fits smaller cuts of brisket. But as an intro to smoking, this was a huge success. I also built a cedar cabinet with a cement countertop to go with this smoker, that provides much needed counter space and storage for the propane tank, wood chips, and trays (picture attached). If you are thinking of trying out a smoker, as a beginner, I think this smoker is a good bet. It made me a smoking addict.
Imágenes en esta reseña
Calificado en Estados Unidos el 15 de septiembre de 2022
Cuisinart Vertical Propane Smoker, not the electric version. This is a great smoker at this price point. There are aspects that could be improved, but it's understandable that allowances were made to keep costs low.
Pros: Large! Four racks that can be removed, so even a turkey will fit by removing a rack (or two). Heat control is decent. Low setting kept mine at 250^F. Easy to assemble, sturdy enough (again, price point). Temp gauge is pretty accurate, burner lights easily, temp control knob works fine.
Cons: Costs were cut on the door handles. Not sure how to upgrade the closing mechanism, but I'm working on it. The unit doesn't seal well, but that's fixed with any after-market high-temp gasket. Other reviewers say not to seal the unit, but those must be for the electric model. Sealing the propane one is a no-brainer as there's an adjustable vent on the back to control smoke/heat. The tray that holds the wood chips also holds the water, which evaporates quite quickly. One fix for that is constant monitoring, the other is to use the included drip/water pan on the bottom shelf. When the water in the pan runs out, the temp can go up by 50^ or more. Thinking about a Rube Goldberg style automated water filler for the lower pan...
So far everything I've smoked has turned out wonderfully.
Bottom line: This is a great unit to start out with and possibly stick with. It's large, works great, is pretty bare-bones, and won't break the bank. The next step up in quality and features would be a leap, cost-wise.
Pros: Large! Four racks that can be removed, so even a turkey will fit by removing a rack (or two). Heat control is decent. Low setting kept mine at 250^F. Easy to assemble, sturdy enough (again, price point). Temp gauge is pretty accurate, burner lights easily, temp control knob works fine.
Cons: Costs were cut on the door handles. Not sure how to upgrade the closing mechanism, but I'm working on it. The unit doesn't seal well, but that's fixed with any after-market high-temp gasket. Other reviewers say not to seal the unit, but those must be for the electric model. Sealing the propane one is a no-brainer as there's an adjustable vent on the back to control smoke/heat. The tray that holds the wood chips also holds the water, which evaporates quite quickly. One fix for that is constant monitoring, the other is to use the included drip/water pan on the bottom shelf. When the water in the pan runs out, the temp can go up by 50^ or more. Thinking about a Rube Goldberg style automated water filler for the lower pan...
So far everything I've smoked has turned out wonderfully.
Bottom line: This is a great unit to start out with and possibly stick with. It's large, works great, is pretty bare-bones, and won't break the bank. The next step up in quality and features would be a leap, cost-wise.
Imágenes en esta reseña
Calificado en Estados Unidos el 29 de diciembre de 2019
Alright, so I took a plunge into smoking meats with the propane version of this smoker. I watched a lot of youtube videos and shout out to Harry Soo's youtube channel who inspired me to do this and I have gotten some excellent results. Watch his How to Prepare Brisket for smoking video from Harry Soo. Now to the smoker:
*Instructions for this thing were very good and it was easy to put together. I live in a colder area and like to smoke year around so I purchased some grill gasket ($15) on amazon to seal around the inside of the door and keep more heat in right off the bat.
*I did struggle on colder winter days to get the temperature to even 200 degrees and it did ruin one of my smoke sessions. I read some reviews and absolutely agree with others, the wood chip pan that sits over the propane is extremely thick to the point that it prohibits the smoker from getting even in the 225-250 range to smoke in really cold environments. I pulled the thick wood chip pan and wound up using some thin aluminum pans instead and it allowed the smoker to get in the range needed. This is a $3-5 fix.
*Temperature gauge is not reliable and you have to get a digital thermometer. I think most people know you can't rely on these.
*Durability - I've had it for a year and it has sat outside in Iowa winters covered when not in use. I think it has held up pretty good. Small amount of rust here and there. I don't really care how it looks and think it will hold up to use a few more years of use. Do I think it will last 5+ years, hard to say.
Fish, brisket, chicken. It does an excellent job and is a great smoker for the money.
Had they thought through the design of the wood chip pan a little bit better I think it could have been a 5 star smoker, but given that you do have to change parts to make it work I'm going to give it 4 stars
*Instructions for this thing were very good and it was easy to put together. I live in a colder area and like to smoke year around so I purchased some grill gasket ($15) on amazon to seal around the inside of the door and keep more heat in right off the bat.
*I did struggle on colder winter days to get the temperature to even 200 degrees and it did ruin one of my smoke sessions. I read some reviews and absolutely agree with others, the wood chip pan that sits over the propane is extremely thick to the point that it prohibits the smoker from getting even in the 225-250 range to smoke in really cold environments. I pulled the thick wood chip pan and wound up using some thin aluminum pans instead and it allowed the smoker to get in the range needed. This is a $3-5 fix.
*Temperature gauge is not reliable and you have to get a digital thermometer. I think most people know you can't rely on these.
*Durability - I've had it for a year and it has sat outside in Iowa winters covered when not in use. I think it has held up pretty good. Small amount of rust here and there. I don't really care how it looks and think it will hold up to use a few more years of use. Do I think it will last 5+ years, hard to say.
Fish, brisket, chicken. It does an excellent job and is a great smoker for the money.
Had they thought through the design of the wood chip pan a little bit better I think it could have been a 5 star smoker, but given that you do have to change parts to make it work I'm going to give it 4 stars
Imágenes en esta reseña
Opiniones más destacadas de otros países
Brian D Welch
Great Smoker for the price
Calificado en Canadá el 29 de agosto de 2021
Coppens Academy Childcare
Very easy to use and creates delicious foods almost entirely hands-off
Calificado en Canadá el 31 de marzo de 2021Philip hood
This is my first smoker I’ve used it a couple times. Works good
Calificado en Canadá el 29 de agosto de 2021