---
product_id: 35501136
title: "36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping"
brand: "cuisinart"
price: "₨18715"
currency: SCR
in_stock: true
reviews_count: 8
category: "Cuisinart"
url: https://www.desertcart.sc/products/35501136-36-vertical-propane-smoker-4-removable-racks-spacious-bbq-smoker
store_origin: SC
region: Seychelles
---

# 785 sq. in. cooking space 15,000 BTU propane burner Dishwasher-safe removable racks 36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping

**Brand:** cuisinart
**Price:** ₨18715
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your BBQ game with precision and space to spare!

## Quick Answers

- **What is this?** 36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping by cuisinart
- **How much does it cost?** ₨18715 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/35501136-36-vertical-propane-smoker-4-removable-racks-spacious-bbq-smoker)

## Best For

- cuisinart enthusiasts

## Why This Product

- Trusted cuisinart brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Effortless Cleanup:** Removable, dishwasher-safe racks and porcelain-enamel wood/water trays make post-cookout cleanup a breeze—more time to relax.
- • **Compact Yet Powerful:** 36" vertical design fits patios and decks without sacrificing performance—smoke like a pro without the bulk.
- • **Versatile Smoking Mastery:** From brisket to veggies, this smoker handles long sessions and large batches with ease—tailgate or backyard ready.
- • **Precision Heat & Smoke Control:** 15,000 BTU burner with rear vent and integrated gauge lets you dial in consistent temps for flawless BBQ every time.
- • **Spacious 785 sq. in. Cooking Area:** Four 14"x14" chrome-steel racks give you room to smoke brisket, ribs, jerky & more—perfect for hosting or impressing your crew.

## Overview

The Cuisinart 36” Vertical Propane Smoker offers 785 sq. in. of cooking space across four removable chrome-steel racks, powered by a 15,000 BTU propane burner for precise temperature control. Designed for versatility, it includes porcelain-enamel wood and water trays for authentic smoky flavor and easy cleanup. Ideal for backyard, tailgate, or camping, this smoker balances compact design with professional-grade performance, making it a top choice for both beginners and seasoned grill masters.

## Description

Elevate your outdoor cooking game with the Cuisinart Vertical 36” Propane Smoker, the ultimate tool for creating mouthwatering barbecue. With a spacious 785 square inches of cooking space across four chrome-steel racks, this smoker is perfect for smoking meats, fish, and vegetables. The powerful 15,000 BTU propane heating element makes it easy to achieve the ideal smoking temperature, while the rear vent allows precise control of heat and smoke levels. Whether you're smoking brisket for a weekend cookout or preparing jerky for a snack, this propane smoker delivers unmatched versatility and flavor. Easy to use and clean, it’s the perfect companion for barbecue lovers of any skill level.

Review: 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.desertcart.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 desertcart, 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.
Review: Nice smoker, but the water/wood chip pan combo not so good - This is a nice smoker with a fairly compact footprint. Great for small patios or decks. It was very easy to assemble taking me less than 1 hour to put it together. It comes with a water pan with a circular wood chip holder in the middle. The pan sits in rails above the burner. A space saving design with a drawback. The pan holds small amounts of chips and water. So I found myself constantly going into the firebox to add water and chips. Also the lack of a drip pan means that drippings fall onto the chips. Enough drippings fall into the wood chip pan extinguishing the smoke. I used it for the first time to smoke a trimmed off brisket flat on one shelf. The point, for burnt ends, on another shelf and a rack of ribs on the third shelf. It was an 9 hour cook in total. Setting the burner dial down to 1/4 off the lowest setting held the temp at 275 F. A good amount of smoke was produced after 15 minutes. The smoke lasted 20 minutes tops and the temperature was creeping up. When I opened the firebox, the water had evaporated and the wood chips burned down too fast. After that I found myself in and out of the firebox every 30 minutes. Which was a pain because I also had a grill going with other stuff. One of my fellow reviewers suggested using the extra water pan and placing it on the lowest shelf, and using the combo pan for wood chips. Great suggestion, but the extra water pan I find too shallow so I'll be using a foil tray as a drip/water pan. The combo pan will be used for wood chips as suggested. As to the end result of the smoke; everyone raved about the smokiness and taste of the brisket, burnt ends, and ribs. So the Cuisinart cos-244 did its job. I will update this review after my next smoke using the foil tray as a water/drip pan. UPDATE: I smoked 12 pork chops on my next cook. I used the water/chip tray as strictly a chip tray. I used a small foil pan as a drip/water tray. The smoker maintained 275F during the 2 hour cook. Plenty of consistent smoke was produced with less opening of the doors to replenish the chips or water. At the end of the cook when the chops hit 140F, there was plenty of chips and water left. The chops had great color and were moist. Update 07/24/19: Had two more cooks in this smoker; babyback ribs, pork shoulder, flank steak and top rump roast. I used the included water/drip pan both times. I found that in a 4 hour smoke I had to fill it twice. Maintaining the temperature was not bad. Though there is a some smoke leakage top the top sides. I'm considering sealing the top with Lava lock sealant. So far so good. The meat is juicy and smokey. I've had nothing but compliments about the meat that comes out of that smoker. I am very happy with it.

## Features

- SPACIOUS COOKING AREA: Four 14" x 14" chrome-steel racks provide 785 square inches of space, offering plenty of room to smoke brisket, ribs, jerky, or vegetables.
- PRECISE TEMPERATURE CONTROL: The 15,000 BTU propane burner and rear vent allow you to easily adjust heat and smoke levels for consistent results. Integrated temperature gauge for easy monitoring.
- EASY CLEAN-UP: Removable chrome-steel racks are dishwasher-safe, and the porcelain-enamel tray holds wood chips and water for quick cleanup after your cookout.
- VERSATILE SMOKING: Perfect for long smoking sessions or large capacity smoking—smoke chicken breasts, stuffed mushrooms, or a thick brisket to perfection.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #45,318 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #75 in Outdoor Smokers |
| Brand | Cuisinart |
| Color | Vertical Propane Smoker, 36" |
| Customer Reviews | 4.4 out of 5 stars 2,626 Reviews |
| Item Weight | 40 Pounds |
| Model Name | Cuisinart COS-244 Vertical Propane Smoker, 36", Black |
| Outer Material | Stainless Steel |
| Power Source | Propane |

## Product Details

- **Brand:** Cuisinart
- **Color:** Vertical Propane Smoker, 36"
- **Fuel Type:** Propane
- **Item Weight:** 40 Pounds
- **Manufacturer:** Cuisinart
- **Model Name:** Cuisinart COS-244 Vertical Propane Smoker, 36", Black
- **Outer Material:** Stainless Steel
- **Power Source:** Propane
- **Product Dimensions:** 18.1"D x 19.3"W x 38.6"H
- **UPC:** 817096013308

## Images

![36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping - Image 1](https://m.media-amazon.com/images/I/613ooW7D-sL.jpg)

## Questions & Answers

**Q: How long will a propane tank last with this one?**
A: I came up with a crude way to estimate how much fuel I have used thus far.  Propane weighs about 4.24 pounds per gallon.  The tank weight is about 17 pounds.  I have run my new smoker for about 12 hours so far and have used about 4 pounds, and have about 9 pounds remaining, so that rounds out to be about .33 pounds per hour, and my smoker was set at the lowest flame setting.  So I have about 27 hours remaining in the tank.A word of caution about tank exchanges!  I had to exchange tanks because mine was too old, so I exchanged 2 tanks.  Upon weighing each, I found that there was only 13 pounds of fuel in each tank.  So, keep that in mind if you use the exchange program.  When you refill a tank, you should end up with about 20 pounds of fuel +/-, so it is pretty obvious that while the exchange program is often more convenient than going to a refill station, you will get more fuel, and longer use out of a tank that you have had refilled at a fill station.I used a bathroom scale, so my results are not perfect, but should give you an idea of what to expect.

**Q: Can the racks be removed and meats hung? Does it have a hanging ring in top?**
A: The racks can be moved and removed. I've not seen any hanging hooks or rings on which hooks might be hanged.

**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?**
A: I put it on the lowest rack accessible from the upper door.

**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?**
A: I'm seeing lots of different results on here which is interesting. On my COS-244 when I first put it together I noticed the gaps on the door so I added the wool heat gasket to the door. Running a test without water on the lowest setting I was getting a steady 280 deg. F. That worried me a bit because that is really high. I bought a small baby back for a test. This time I filled the large tray with cold water and put one 4 inch square chunk of apple wood in the tray. It ran a steady 240 deg. F on lowest gas flame. I will keep playing around and update if I learn anything else.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great intro smoker (Updated after using all Summer)
*by H***A on April 30, 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! **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.

### ⭐⭐⭐⭐⭐ Nice smoker, but the water/wood chip pan combo not so good
*by A***R on June 26, 2019*

This is a nice smoker with a fairly compact footprint. Great for small patios or decks. It was very easy to assemble taking me less than 1 hour to put it together. It comes with a water pan with a circular wood chip holder in the middle. The pan sits in rails above the burner. A space saving design with a drawback. The pan holds small amounts of chips and water. So I found myself constantly going into the firebox to add water and chips. Also the lack of a drip pan means that drippings fall onto the chips. Enough drippings fall into the wood chip pan extinguishing the smoke. I used it for the first time to smoke a trimmed off brisket flat on one shelf. The point, for burnt ends, on another shelf and a rack of ribs on the third shelf. It was an 9 hour cook in total. Setting the burner dial down to 1/4 off the lowest setting held the temp at 275 F. A good amount of smoke was produced after 15 minutes. The smoke lasted 20 minutes tops and the temperature was creeping up. When I opened the firebox, the water had evaporated and the wood chips burned down too fast. After that I found myself in and out of the firebox every 30 minutes. Which was a pain because I also had a grill going with other stuff. One of my fellow reviewers suggested using the extra water pan and placing it on the lowest shelf, and using the combo pan for wood chips. Great suggestion, but the extra water pan I find too shallow so I'll be using a foil tray as a drip/water pan. The combo pan will be used for wood chips as suggested. As to the end result of the smoke; everyone raved about the smokiness and taste of the brisket, burnt ends, and ribs. So the Cuisinart cos-244 did its job. I will update this review after my next smoke using the foil tray as a water/drip pan. UPDATE: I smoked 12 pork chops on my next cook. I used the water/chip tray as strictly a chip tray. I used a small foil pan as a drip/water tray. The smoker maintained 275F during the 2 hour cook. Plenty of consistent smoke was produced with less opening of the doors to replenish the chips or water. At the end of the cook when the chops hit 140F, there was plenty of chips and water left. The chops had great color and were moist. Update 07/24/19: Had two more cooks in this smoker; babyback ribs, pork shoulder, flank steak and top rump roast. I used the included water/drip pan both times. I found that in a 4 hour smoke I had to fill it twice. Maintaining the temperature was not bad. Though there is a some smoke leakage top the top sides. I'm considering sealing the top with Lava lock sealant. So far so good. The meat is juicy and smokey. I've had nothing but compliments about the meat that comes out of that smoker. I am very happy with it.

### ⭐⭐⭐⭐ Decent Smoker, there is a learning curve
*by A***E on July 16, 2020*

First, this is a well built, easy to assemble smoker, that is quite efficient on propane use. I've smoked 3 picnic roasts, one Boston butt (all served as pulled pork) 4 whole chickens, numerous racks of ribs, two batches of smoked wings, and a Brisket. All were excellent except the brisket that I'm sure was my issue not the Smoker. The learning curve comes in controlling the heat, the amount of water in the chip pan and the flame (temp knob). The first thing you do after you put this in your Cart is GO BUY A GOOD DIGITAL BBQ Thermometer. When you get it set up, set the flame at its LOWEST setting, add your chips and NO water in the chip tray. I find that 9 out of ten times I can hold 225-230 just fine as is, with good smoke production. If you find yourself creeping up on Temp, open the lower door and add cold water about 1.5 cups at time to get your temp back where you want it. 2nd pro tip, DON'T OPEN THE DOOR unless you absolutely have too. It takes a bit of practice, (start with chicken, it seems to be the most forgiving) and learn the zen art of smoking. For the price, and if you are in the market for a propane smoker, I think you'll be pleased with this unit. It's got decent temp control, plenty of space, is efficient, and for the price I dont think can be beat. Rating it as 4 starts because I have not tried any lower temp smoking, (salmon), not true cold smoking, but lower temp smoking, Going to give this a try and if works, will update rating and review.

## Frequently Bought Together

- Cuisinart 36” Vertical Propane Smoker, 4 Removable Racks, Spacious BBQ Smoker with Wood and Water Trays, 15,000 BTU Heat for Smoked Meat, Brisket, Jerky, Fish, Perfect for Tailgates, Backyard, Camping
- Cuisinart CGC-10244, 21" x 17" x 47", Universal Vertical Smoker Cover, Fits up to 36"
- Wood Smoker Chips Bundle of 3 Flavors - Apple, Mesquite & Hickory Wood Chips for Smokers, Can be Used on Gas, Charcoal Grill, 3 Variety Flavor for Grilling, BBQ, Camping by Mr. Bar-B-Q(3 x 1.6 Lb Bag)

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-02-07*