This entry level BBQ smoker is an outstanding choice for backyard enthusiasts who want an offset smoker that’s better quality than the chain store models. If you need more space, add a second tier grate to almost double your cooking area.
This entry-level BBQ smoker is a great choice for backyard enthusiasts who want an offset smoker that’s better quality than the chain store models.
The T304 stainless steel cooking grate holds 5–6 pork butts or 2 whole briskets, and the optional 2nd Tier Grate doubles that. The optional grill pan converts this smoker into a direct-heat grill for burgers and steaks.
Similar to the PR36 BBQ Smoker, this backyard cooker adds a firebox on the side, for cooking offset smoker style. Indirect heat comes from slowly burning wood or charcoal in the fire box. The removable ash pan and easy access to the firebox makes stoking the coals hassle-free.
The SQ36 BBQ Smoker is charcoal/wood-fired and can hold 5-6 pork butts or 5-6 racks of baby back ribs. An outstanding smoker for small barbeques. Check out the TS70P Tank Smoker if you need more cooking space.
The optional charcoal grill pan lets you bring the charcoal into the cooking chamber and close to the grate for foods you want to cook with more intense heat, such as steaks, hamburgers, and hotdogs.
“I couldn’t be happier with the versatility of the SQ36. Maintaining temperature is very easy once you get the vents at the right spot.” —Kevin Rau
Distributes heat and smoke throughout the cooking chamber for even cooking.
The stainless steel grates are rust-free and easy-to-clean.
The heavy duty firebox grate keeps the coals off the floor of the firebox for an even and consistent burn.
Equipped with a stainless steel calibratable thermometer for easy and accurate temperature readings.
Click the "Customize" button above to select options
Increase your grate surface to almost double so you can cook even more food at a time.
Maximize your smoker's capacity for ribs.
Bring the charcoal close to the grate for thinner foods you want to cook with more intense heat, such as steaks, hamburgers, and hotdogs.
56.5”h x 61.5”l x 29”w
14.5” x 35”
|2nd Tier Grate Dimensions|
13” x 34”
3.52 sq. ft. (507.5 sq. in.)
|Cooking Area With 2nd Tier Grate|
6.59 sq. ft. (949.5 sq. in.)
Wire Grid With 1/2” Spacing
|Metal Thickness on Fire Box|
|Capacity of Pork Butts|
2nd Tier Grate: 10, Single Grate: 5-6
|Capacity of Baby Back Ribs|
2nd Tier Grate: 10-12, Single Grate: 5-6
|Capacity of Spare Ribs|
2nd Tier Grate: 4-5, Single Grate: 2-3
|Capacity of St. Louis Ribs|
2nd Tier Grate: 8-10, Single Grate: 4-5
|Capacity of Whole Briskets|
2nd Tier Grate: 4, Single Grate: 2
|Capacity of Brisket Flats|
2nd Tier Grate: 5-7, Single Grate: 3-4
|Capacity of Chicken Halves|
2nd Tier Grate: 15-20, Single Grate: 10-12
|Capacity of Whole Pigs|
Single Grate: 30-40 lbs.
For Smoking - we recommend using non petroleum based starters. Residue in the smoke from these starters can contaminate the cooking box with the potential to effect the flavor of the meat. The use of a torch or paper and kindling is most effective. Use approximately 15-20 lbs. of charcoal in fire box to get started. Once meat is placed in smoker, you can add wood and or charcoal in fire box for smoking. You can continue to use wood or charcoal (your choice). Add wood or charcoal as needed to maintain temperature where you want it.
For Grilling - place charcoal pan in smoker, below stainless steel grate, and put in your desired amount of charcoal, approximately 15 lbs.