Cuisinart COS-116 Vertical Charcoal Smoker
The Cuisinart vertical 16″ charcoal smoker was built to last. The three year warranty adds confidence to the durable framework & porcelain enamel water bowl. 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 Features
- 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
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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…
Well-built, excellent performer. And great customer service. Cuisinart isn’t exactly a name I associate with outdoor cooking, but I was still very excited to try this propane smoker. I’ve been smoking food at home for several years and have tried a few smokers out over the last few years, including the , the , and my…
Good smoker bad water/wood chip tray. My main gripes with this unit are the temperature gauge on the front and the water/wood chip tray. The temperature gauge on the door isn’t very accurate but I guess that’s the norm with smokers. However the wood/water tray is a problem. If you add water then the tray doesn’t get hot enough to produce ample smoke. Not only that but the fat drippings fall into the wood chips cause ignition issues as well. If you run out of water you have to refill the tray which will drop the tray…