Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover 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 | Dyna-Glo |
| Power Source | Charcoal |
| Color | Black |
| Item Weight | 83 Pounds |
| Item Dimensions LxWxH | 21 x 43.3 x 50.2 inches |
| Fuel Type | Charcoal |
product features
- by entering your model number.
- Six height-adjustable cooking grates accommodate various sizes of food, giving 1890 square inches of total cooking space with 25-pounds capacity per grate.
- Porcelain-enameled steel charcoal chamber is designed to keep briquettes stacked tightly for improved burn efficiency.
- Charcoal and ash management system with charcoal chamber, grate and sliding, removable steel ash pan. Designed to handle large amounts of ash for hours of maintenance-free cooking
- Vertical design lends itself to naturally rising heat, achieving greater efficiency and improved smoke flavor. Offset design keeps direct heat away from the food, allowing for slow cooking.
- Smoke stack features an adjustable flue for additional flavor and temperature control.
- Built-in, stainless steel thermometer. ‘Smoke Zone’ indicates ideal temperature for infusing smoke flavor and an easy-to-read gauge helps you achieve perfectly smoked foods.
- Dimensions: 21 × 43.3 × 50.2 in
This fits your .
From the manufacturer
Barbecue with the best of them
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Get that classic smokehouse flavorCook meats low and slow in the smoker body, from brisket to ribs to anything you can imagine. | Bring the heatThe offset design optimizes indirect heat flow, ideal for slow-cooking and infusing smoke flavor | Expand your culinary horizonsOpen the door to a whole new world of BBQ with this large capacity, multi-functional BBQ machine. |
Find your smoke zone
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Customize your cookingAccommodate different sizes and types of food with the six height-adjustable cooking grates. | Increase burn efficiencyThe charcoal chamber keeps briquettes stacked tightly for increased burn efficiency. | Cook with precisionBoost cooking precision and temperature control by utilizing the steel smoke stack’s adjustable flue. | Get in the ZoneFind the ideal temp for infusing smoke flavor with the stainless steel temperature gauge with "Smoke Zone" indicator. |
| Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker | |||
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| Height | 47.03" | 50.2" | 58.8" |
| Width | 34.52" | 43.3" | 45.5" |
| Depth | 20.2" | 21" | 24.9" |
| Weight (Net) | 57 lbs | 83 lbs | 123.4 lbs |
| Cooking Area (sq. in.) | 1,176 | 1,890 | 1,382 |
| Fuel Type | Charcoal/Wood | Charcoal/Wood | Charcoal/Wood |
| Removable Ash Try | ✓ | ✓ | ✓ |
| Removable Grease Cup | ✓ | ✓ | N/A |
| Enameled Charcoal Chamber | ✓ | ✓ | N/A |
| Enameled Water Bowl | N/A | N/A | ✓ |
product description
Size:Wide | Style:Smoker and Cover | Color:Black
The Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D offers quality, performance, and durability. It offers 1,890 square inches of total cooking space. The offset functionality of the smoker keeps direct heat away from food to give an even distribution of heat and smoke. The primary door features a pre-installed seal that retains heat and minimizes heat and smoke loss and provides improved smoke efficiency. The smoker offers cooking versatility with pre-installed sausage hooks and removable chrome-plated rib racks to give you a variety of cooking options. So whether you’re cooking turkey, meat, fish or vegetables, this smoker can handle it all. Take your grilling to the next level with the Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D
product details
important information
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Questions about Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover
Q:
if i used wood but it runs on charcoal wouldnt the charcoal over power the taste of the wood?
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Answer: I use lump charcoal and then add wood throughout the cook time. I add dry seasoned wood. Then I take my meat out at 160 degrees. Once your meat hits that temp it will not absorb anymore smoke, you are just wasting fuel. I move into my home and use the oven. This typically cooks overnight as my brisket and pork shoulder typically cook for 20 plus hours until done at 202.
Answer: Ok first, never ever soak wood!!!! You don’t get smoke, you get steam. I do this for a living. You can start with charcoal then add wood. Charcoal in a chimney is easy to start and works great to get wood going. The wood will overtake any charcoal taste. I have since started just using wood. Start it with a torch. Meats will generally take smoke flavor for 4-5 hours. Then it’s just the low n slow process to get your meats to where you want them to eat.
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Answer: I use charcoal basically as a starter then control the heat and flame with how much wood I put on top of the charcoal. Pretty soon the coals that you have in the firebox come from the wood and the charcoal has been consumed.
Answer: I start with a base of charcoal, then I soak some chunks of wood in water--and put them on the base of coals. I've had good success that way--and when you put the soaked chunks on, shut down the vents, and the smoke lasts a long time!
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Answer: I always use lump charcoal, which is basically just burnt wood (and is sold pretty much anywhere you can find charcoal, Walmart is the best place to get it). You shouldn't really smoke with charcoal, for the exact reason you mentioned, you should always use lump charcoal or wood. You just put wood chunks on top of the lump charcoal and you have your heat and smoke!
Answer: Surely I'm not the first to tell you that charcoal IS wood. It is just wood that has had the impurities burnt off, then the oxygen is cut off and the resulting charred wood is mixed with a plant-based binder, and pressed into briquettes.
Answer: Charcoal will NEVER overpower the flavor of wood. Charcoal in an offset smoker is simply there to apply heat. All the flavor that comes through an offset smoker is the smoke from the wood. Charcoal does not smoke after the initial burn. It just creates lots of heat. The heat and the smoke from the wood are carried in to the meat chamber. Hence, thanks to our good friend physics, all you are left with is delicious smoke flavored deliciousness.
Q:
What gage is the steel
Answer: Is the steel strong enough for it not to start burning out or Rust
Answer: It's thin maybe 14
Answer: not sure but it is built well,
Q:
need exact dimensions. width - just smoker and wood box - no legs / height of vertical smoker and wood box
Answer: Smoker is 36"X16". Wood box is 14"X12.5". Both are 15" deep. This smoker did an amazing job on a batch of fish I recently did. No lack of smoke from this one.
Q:
can you grill with this smoker
Answer: Although there are some offset smokers that are designed to allow grilling on the offset box directly over the coals, this one is not that way, smoker only.
Answer: You can smoke with this smoker.... Can you grill in a microwave?
Answer: no, this is a pure in-direct heat smoker. That is what the offset means. Fire in one box, meat in the other.
Answer: it's not really meant to be used that way. But I suppose you can put the charcoal tray in the cooking chamber and grill that way? Though I would not
Answer: No, you cannot grill with this smoker. It's set just for smoking.
Answer: No its just for smoking.
Q:
Can I use all wood in this smoker and no charcoal?
Answer: Yes, as long as the wood is 10' or shorter. The firebox is not really that big. I would recommend starting with a chimney full of lit lump charcoal, then adding wood on top.
Answer: I've used all wood before. It just burns faster than adding charcoal under the wood. The charcoal makes the wood burn slowly and smoke longer.
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Answer:
Answer: Sure, I've used all wood, all coal and a mix of both. Just be sure to cut the wood down to size to fit the basket before hand ;)
Q:
where does the water tray go. Below the racks?
Answer: The tray that comes with it is to catch the drippings and fits underneath. We could not fit ours on so we put a pot underneath the smoker to catch the drippings. If you wanted to use water to keep things moist, put a container on a lower rack or on the bottom. My husband smokes items for 1.5-2 hours to ensure max smoke penetration. He wraps the meat in foil and puts it back in to finish cooking without it drying out.
Answer: There is no water tray. Just take a disposable aluminum pan and place it under the racks.
Answer: I put my water tray on the lowest rack just above the fire box. Diffuses the heat and adds the moisture. It boils some out but also catches some of the juice.
Answer: This smoker does not use water. I prefer water so I use the bottom rack position to hold a pan of water. There's a lip on the water pan from my old Brinkmann smoker. It slides perfectly into the place where the grates slide in.
Answer: I use a foil pan on the bottom of the smoke chamber so that I catch the drippings for any gravy. Plus it also keeps the humidity up so things don’t dry out if I get distracted.
Answer: I believe there are slots for it on the bottom of the smoker.
Answer: Goes under the smoker
Q:
What size & type of gasket material is needed to keep heat regulated? Does this have a grater underneath the firebox to remove the ashes?
Answer: I have not had to use any type of gasket to regulate the heat. The unit does a good job of keeping in the heat. I use the damper on the firebox to regulate air intake and subsequent burn temperature and the chimney to regulate the release. The firebox does not have a grate to remove the ashes. the tray the ashes sit on does slide out. I normally (next day) shop vac any other miscellaneous ashes out of the firebox.
Answer: I bought felt gasket for it...on Amazon I think. I haven't put on yet, but it has adhesive and you can cut to fit your needs. The firebox has a removeable pan that hold the coals, it is easily removable to dispose of ashes.
Answer: I bought nomex gasket with an adhesive backing, cut it in half lengthwise and put it around both doors
Answer: to be honest, I would stay clear of this model. The leak's and temperature control are not worth the hassle. I recently sold my for $25 just to get rid of it.
Answer: All smokers have leaks. The only thing that you can do is to spot weld where excessive leaks occur.
Q:
I have never used a smoker before, is this a good starter ?
Answer: It's a great starter, easy to assemble and easy to maintain the temperature. Some smoke does escape between the firebox and smoke box on mine but it's not bad, especially now that I've used it a bunch.
Answer: Very good professional quality product. Smokes 150 lbs of food
Answer: After my experience with it, I wouldn't recommend it for a beginner. I had to make a lot of mods just to get it to keep temp. Went through an entire bag of charcoal in 12 hours of smoking a brisket, that's not typical for a smoker. I'd look for one with better construction if I were you.
Answer: It's a great smoker. Easy to use and very good quality
Answer: This is a great starter. Medium duty and takes attention to keep temp consistent. For the price it is a great value.
Answer: Absolutely. Professional durability at a great price
Answer: Yes it is
Q:
would like to buy a smoker, but I do not know witch one. I do not want to buy one that does not perform properly. any suggestions. thanks
Answer: Larry, this was the first smoker I bought. I made a few alterations to help it perform a little better. The offset smoker allows you to refuel without opening up the cooker side. I found that it is a little tricky to maintain an even cooking temp, but once achieved it would hold steady for quite a while. As a first attempt with a smoker it is worth the price.
Answer: I've had several smokers and this one has been one of the best ones I've had and easiest to use. Very easy to set up and very easy to keep at the right temp. The taste after smoking is amazing and you will not be disappointed.
Answer: it does not keep heat high enough in the fire box
Q:
Is the temperature guage accurate?
Answer: It's pretty accurate. What I've noticed when it comes to temperature is the load. The more food you have in there, the long it takes to get up to temperature. If it's a full load of food, it takes too much energy and it really struggles to keep the temperature up. Small loads are great. I'm also taking to roasting the meat at low temperature in the oven for 4 hours and then 2 hours in the smoker.
Answer: Hello,
Answer: Yes it is accurate
Answer: Yes very accurate
Answer: I really can't answer this question. The smoker was a Christmas present and my mom hasn't used it yet. We put it together and covered it up. She probably won't use it until July...sorry
Answer: I had to replace the one that came with the smoker, it was trash just like a lot of the reviews stated. The smoker overall is great and has produced some great meat, just one work of advice and follow instructions about sealing cracks and doors.
Answer: Nope about 30 to 45 off used my maverick
Answer: Yes it is.
Q:
What cover do you recommend for it?
Answer: Hey Travis,
Answer: the cover came from lowes and it was a universal big gas grill cover and it covered the whole grill to the bottom of feet
Answer: Have not found one that fits and looks good.
Answer: I purchased a universal cover from Home Depot and it work and covers the entire unit
Answer: There isn't one. A large tarp.
Answer: Tarp and 2 bungies.
Answer: Garage
Q:
will the rib racks fit with out cutting them in half?
Answer: We cook baby back ribs in it all the time. We don't have to cut them in half. We cook pork but in it and smoke sausage.. this is a great smoker for is size
Answer: They will fit diagonally if too large, but baby backs most often fit just fine. A little trimming will help if too large. I typically do two whole racks per level.
Answer: Depends on how big, I normally don't have to cut them though. Sometimes might have to turn one of the ends up a bit, but I've done tons of ribs and have never cut them in half.
Answer: No, you will have to cut the racks in half.
Answer: The racks are about 12" square, maybe slightly larger
Answer: I did 16 racks in mine and they all turned out great. It's a great smoker
Answer: Yes, take out the trays and hang the ribs from the top tray
Q:
what are the shipping box dimensions? Considering buying it but will need it forwarded overseas so I would like to know the box dimen so i can quote
Answer: Can't remember but should be on the description. It's big and very heavy so I expect it would be pricey to send overseas.
Answer: About 4’6” tall 2’6” wide 18” deep
Q:
how big is the wide dyna glo and how many butts and ribs can u put on a rack
Answer: It's 14" wide with 4 shelves at least 3 butts per shelf and 2 racks of ribs per shelf we love it!
Answer: The wide is 24 not 14
Answer: I fit a 20 lb turkey and whole ham and that fills it up totally. Really good smoker but could be a little bigger.
Q:
I want to install another temperature gauge. Is this metal easy to drill through?
Answer: Yes it's pretty thin sheet metal. I had no problem drilling it.
Answer: Yes it is easy To drill through
Q:
I am interested in this smoker. we do a lot of pork butts, picnics, etc. my question is, how many can be cooked at the same time?
Answer:
Answer:
Answer: I wouldn't recommend more than 2 at a time. The more is in there, the more energy it takes to maintain temperature. An idea would be to start it in the oven for 2hours at 200 degrees, and then transfer to the smoker so the smoker doesn't struggle to get the meat up to temperature.
Answer: You could do several at a time I did two, you could easily do one more. But my issue is the charcoal box. I can't get it hot enough. Either it needs more holes or to be larger. No one else has made this comment, so it may just be me.
Answer: Depends on the size of the butts. You can do it easily here as the shelves are adjustable. But the wide version of this smoker may be a better fit. Look at the different shelves dimensions to see what works best for your needs
Answer: Hello Kendall,
Answer: About 6or8 depends on how you set the grates
Answer: 2 maybe 3 depending on the size of the meat
Q:
What are the rack dimensions and the length and width dimensions of each rack?
Answer: the dimensions on the racks are 13 3/8 inches long by 14 inches wide. I hope this helps. I for one have totally enjoyed this smoker.
Answer: The racks are approx 12 x 12
Answer: 14"x13.
Answer: 14" wide by 13" deep.
Q:
Any tips for seasoning the bbq for the first time? temp? time? thanks!! can't wait to get smoking!!!!!!
Answer:
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Answer: Be sure to season it before use. Rub or spray the inside with canola oil and run a small fire. That will help it be ready when you smoke with it.
Q:
What's with the price hike? I have been saving up to buy this and was going to order it this week but you raised the price by $40.
Answer: Its worth it, we love this smoker !
Q:
Can you use this with a Guru or other automatic temp control unit?
Answer: I do not know to be honest
Q:
I am cooking different meats at once. Which wireless thermometers do you recommend?
Answer: Thermopro
Q:
because it says it is the dgo1890bdc-d model and in the product description it says it has 1.176 inches of cook??
Answer: Hello! Yes, this smoker provides approximately 1,176 square inches of cooking space. It comes with 6 cooking grates (22.25" x 13.46") and one rib rack. Each grate can hold approximately 25lbs. - GHP Group
Q:
How much silicone is needed to seal the wide body version?
Answer: I used 1 tube of Permatex 81878 Ultra Copper I got here also mine unlike my son in laws came with no door seals you might want get that also here on amazon
Answer: I used exactly zero. Factory door seal does just fine. Don't need no Sally Sillypants silicone in a cooking device.
Answer: 1 tube (caulking gun size) - BUT you are wasting your time they are just not built tight. You would need to gasket the doors!
Answer: I'm sure one tube would do it, I never sealed mine it barely leaks, not enough to worry about in my opinion.
Answer: I bought a 10 fl.oz tubed of sealant and still have a 1/3 left over. I put it on liberally too and if you watch the YouTube videos they will assist you on where to apply the sealant. I would recommend buying the black sealant so it will blend in with the color of the grill.
Answer: Gave mine away , hated it sorry
Answer: A 3 oz. tube should be sufficient.
Answer: 1 small tube
Q:
Is it tough to move this thing around the yard? I would like some wheels on it
Answer: Not at all, it's not very heavy (which is also somewhat of a downfall since it doesn't retain heat as much as something with thicker metal). It has two handles though, one on each side, and I can easily lift it and move it anywhere. You could put some wheels on it, might be a bit tricky, but I have no problem lifting it and moving it around (and with two people would be very easy).
Answer: One person can move the smoker with out to much trouble. This unit is not to heavy. The only problem I have had is the seal on the charcoal offset and the paint coming off the charcoal offset. Have used it a lot this summer and like the out come of the smoked fish ,Pork butts, spare ribs and hams . We use a small fan to keep the temps up.
Answer: Wheels on one end would defintely be a nice feature, but no it is not tough to move around as there are sturdy handles on each side. Just don't move it when it's hot!! ;)
Answer: It is fairly easy to lift and move. that is how we do it every time. wheels would definitely make it easier!
Answer: No, I can carry it by myself
Q:
Where can i go to get replacement legs for this smoker?? Mine collapsed!
Answer: Contact the company, Dyna-glo. The manual shows replacement parts.
Q:
Can you smoke freshly butchered bacon in this unit? Has anyone ever done this, also a ham?
Answer: I made a hanging rack. Installed it where the top shelf goes and removed all others. This smoker has lots of room.
Answer: Yes. But you need to cure fresh pork first. Just google it for directions on how to do it properly.
Q:
what are the shipping box dimensions? Considering buying it but will need it forwarded overseas so I would like to know the box dimen so i can quote
Answer: Can't remember but should be on the description. It's big and very heavy so I expect it would be pricey to send overseas.
Answer: About 4’6” tall 2’6” wide 18” deep
Q:
Can you cure meat With this smoker?
Answer: Hi Levi, thank you so much for reaching out with your question. The DGO1176BDC-D is not made for cold smoking (curing) meats or cheeses, we do apologize for any inconvenience. If there is anything else we can assist you with, please reach out to our customer service team at 877-447-4768 or email at http://www.ghpgroupinc.com/CTUS.html - GHP Group
Answer: Yes, you can. We tried everything- chicken, beef, pork, and fish. We are happy with this smoker.
Q:
Anyone use this to smoke cheeses in?
Answer: Yes I have keep temp low around 125
Answer: We have not. Sorry
Q:
Length of logs for the firebox?
Answer: We do not provide logs for this firebox.
Answer: 6 _8 in Long
Q:
is this to thin?????
Answer: Thank you for your question regarding this product. This item is made of heavy-duty steel for long-life durability, so no. Please note this is a charcoal smoker as opposed to a wood smoker. It also has the capacity to cook up to 150lbs of food due to its six-rack design. I hope this answered your question. If you have any further questions please contact us.
Answer: If you, are talking about the over all construction then, no. Mine sits out side and the fire box hasn't burnt off any paint. The smoker is either 14 or 16 gauge. It is plenty heavy enough.
Answer: It is thin, but i was pleasantly surprised by its durability. Temperature control is a bit difficult in the winter but with a little patience it can be achieved.
Answer: It is thin kind of like those filing cabinet smokers that people make. Nevertheless, the price is right and it does retain heat. Great starter smoker but I'm even thinking about buying the larger dynaglo. Great buy.
Answer: It is on the thin side but holds temp steady. I am use to a small bullet smoker and this blows that out of the water. Not sure what gauge of metal but it is less than 1/8" thick.
Answer: yes!!!!
Q:
What are the dimension and weight of the box its shipped in? I have a limit and I want to make sure it does not exceed it.
Answer: Not sure of the dimensions....but it's a good size. If I were to guess I'd say 45" x 36" x 24". It's about 104 lbs and really requires two people to pick it up. Can be maneuvered around with one person pretty easily though.
Q:
What are the dimensions of the shipping box?
Answer: About the same size as the main chamber. I don't have exact but it must have been 3.5-4' by 2' by 2'
Answer: I forget, very large
Q:
Where is my product
Answer: No
Q:
What are the dimensions of the cooking box, not the firebox? Thanks.
Answer: Not sure, but you can't put a whole rack of ribs or brisket in there. Good for small items like chicken or steaks
Q:
How longs does it take to reach temp ?
Answer: Hello Courtney,
Answer: Not long at all. It actually has a harder time controlling temp than reaching it. It is a finicky bastard
Answer: I start with Charcoal outside of the unit. It takes about 15mins for the charcoal then I add that with a piece of Oak wood to start. The unit will take another 20 minutes after that. So all together around 35-40mins.
Answer: depending on weather conditions, about 20-45 minutes
Answer: It also depends on how full you have the racks
Q:
What gauge of sell is it made of? What is the steel thickness?
Answer: I don't know the gauge of it but its not very thick at all but it does the job just have to use a high heat tape to feel the smoke in
Q:
Does the standard version easily fit a full rack of Pork Spare ribs on each grate? It's hard to tell available space from the pictures.
Answer: Depends how you stack them. I can get two horizontal —- racks of ribs per shelf or 3 to 4 if laid vertically | |.
Answer: I had to put a full rack of baby backs diagonally on there so it might fit that way but just barely if at all, you could cut them and fit 2 half racks on 1 shelf no problem.
Answer: Each shelf is 13” wide and about 12” deep. This thing is so nice. Simply love it.
Answer: Only on the wide body
Answer: Yes no problem
Answer: mine did
Q:
Can someone with the wide body version please tell me how far apart the screw holes are across ?
Answer: Good luck very few of mine lined up at all , threw it out and bought a real smoker
Q:
Anybody use it in the winter?
Answer: I'm about to, but it's northern California winter so... only low 30's at the coldest.
Answer: Hello, this smoker is made with heavy-duty steel to accommodate smoking in any temperature! Check out some of the reviews and testimonies of those who have had success! If you need additional information, we are happy to help. Just reach out by phone at 877-447-4768 or email here: http://www.ghpgroupinc.com/CTUS.html
Answer: I use mine all year. I live in Nevada so it doesn’t get that cold here.
Answer: Not this exact one but they do take a little longer in my experience.
Q:
On a porch- how close can this be to the house?
Answer: Don’t even put it on your porch!! Place it in the yard away from your house. And your porch
Q:
How much assembly is required?
Answer: It's not too much work to assemble. Gotta bolt the 2 boxes together and bolt on the legs and I believe the smoke stack also. Took me about an hour to assemble leisurely.
Answer: Not much at all. I actually put this together myself for my husband. it is very easy to assemble
Answer: A little..pretty easy to assembly..takes about 10 minutes too put together. Execllent product..works very well as a smoker ..
Answer: 30 mins or less. Remember this though. Buy some wood stove rope seal. Put it between the firebox and the cooker body. Also attached some on the cooker box door. This will help seal it and keep the temperature up during cooks. This smoker has a very small firebox so plan on spending time feeding wood to it took keep the temp steady. How this helps.
Answer: Not much you just have to connect the Firebox to the smoker the legs and the doors
Answer: Not much you just have to connect the Firebox to the smoker and the legs and doors
Answer: I put it together in fifteen min with a Phillips head
Answer: Not bad, 30 min and a screw driver
Q:
Is it large enough to smoke a turkey?
Answer: I havent tried too but I can definitely hang a turkey in it.
Answer: Hello Dk, the racks inside the smoker are adjustable so that you can fit any size bird in it! -GHP Group Customer Support
Answer: no
Answer: Yes. No problem.
Q:
Hi. Is the width with the feet and handles or without? Any idea of how high the smoke box is from the ground? Just trying to fit it into a space.
Answer: The width does include the handles and feet. The distance from bottom of firebox to the ground is just over 9”. From the bottom of the grease cup to the ground is about 7”. - GHP
Answer:
Answer: Hmm .. its not that large and you could probably place it without the feet .. I don't know the exact measurements but it is smaller than I thought it would be ..
Answer: I really don't have an answer. I drop shipped the smoker without seeing to someone overseas and it has not even got there yet. Sorry.
Q:
What gague is the steel?
Answer: Unsure of the gauge Steele but I can tell you it rusted through the back within 30 months of purchasing, it was on an enclosed patio with a cover on it. Only cooked in it three times.
Answer: Not as thick as i would like but has a long lasting tough finish.ive had for 3 yrs still looks great no rust. I love it, has chrome grates that wash up easy in the dish washer. Holds a ton of meat. Which i like because i can smoke a bunch of different meats and freeze them for later.
Q:
What tools are needed to assemble?
Answer: They include an Allen wrench and small tools but I HIGHLY suggest a battery operated screwdriver
Answer: Phillips head screw driver, pliers & adjustable wrench are called for by the manual. I also had 1/4" drive ratchet & socket set and drill driver with clutch set to low torque setting so as to not strip any threads
Answer: A Phillips screwdriver and a small crescent wrench or a pair of pliers.
Answer: Philips screwdriver plyers or channel locks.
Answer: A phillips screw driver and that it.
Answer: 1 Philips head screwdriver and 1 Cresent wrench
Answer: None don’t buy it it’s horrible
Q:
The dyna glo website lists this as $216 - buy on amazon. price on amazon in $236?
Answer: I paid $170
Q:
How many briskets, racks of ribs and pork butts can you fit in this smoker?
Answer: 9 to 10 racks depending how good you can organize them. It holds alot of meat
Q:
I am looking for a thick steel smoker like a old New Braunfels smoker. Is this a thick steel?
Answer: No, but it is very sturdy.
Q:
Size of firebox grate
Answer: The length of each grate is about 21 inches.
Product reviews of Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover
pullman : long term review
This is my 3rd season with this offset smoker. To start off with you will need high temp silicone to seal the seams and high temperature tape to seal the large door and fire box to get a proper seal. It is a large capacity smoker. You could do 8 slabs of ribs as I did for a party. I regularly smoke 2 slabs of ribs, 8lb or 10lb boston butt, and a brisket. Large capacity is what I'm saying. It has held up well for the 3 seasons I've had it. I keep outside it outside all year round with the cover on it. If your looking for an offset smoker, I don't think you will be disappointed with this unit
Robert MacDonald : No hardware/found-good smoker
It did not come with any hardware, fortunately i keep 316 ss on hand, did initial burn off and it worked fine for that, will be smoking foods tonight and will update, the 3 stars is only because of hardware at this point., 2 days later i found the hardware, taped between 2 bottom flaps of cardboard box, performed 1 smoke and it works great as long as you seal the troubled areas, royal oak natural charcoal lasts a long time, use soaked wood chunks wrapped in foil and the wood will last also. After using a few times it seems to work really well, takes some time to get used to but keep trying and the easier it gets
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
Albert Careaga : Definitely recommend for a starter smoker.
I followed the advice of the other buyers and added heat resistant seal around all the cracks, corners and I took it a set further and added sealant to every bull and screw to be on the safe side. Great size and not to heavy to left alone if your able too. Did need some assistance in assembling dude to weight of some items but over all, I was done within the hour with the extra steps I took.
The screws from the vent on the coal box did come loose after the second use due to the heat and I did have to remove them, place sealer and put them back on.
Tip for cooking, place food as far away from the opening of the coal box. I realized on the first cook that the food on the right side, closer to the box cooked a lot faster than the food on the left. I smoked 3, 2 inch pork chops and 2 of them from the left side came out mid rare and the one closer to the right came out medium well. I was able to get a more consistent cook when I placed everything in the left side of the smoker.
Procured came in great condition and not damages.
The screws from the vent on the coal box did come loose after the second use due to the heat and I did have to remove them, place sealer and put them back on.
Tip for cooking, place food as far away from the opening of the coal box. I realized on the first cook that the food on the right side, closer to the box cooked a lot faster than the food on the left. I smoked 3, 2 inch pork chops and 2 of them from the left side came out mid rare and the one closer to the right came out medium well. I was able to get a more consistent cook when I placed everything in the left side of the smoker.
Procured came in great condition and not damages.
Brian Rhoades : Doesn't get hot enough
This smoker would not get to temp. It struggled to get to 200 degrees and I was able to get it to 210 degrees once. I have an accurate temperature gauge that showed the stock one was fairly accurate (within 5 degrees) and I also confirmed with an infrared thermometer. I've tried multiple times to cook with this unit, but I have had zero success. Was able to put this item together rather easy in less than 20 minutes, but overall a waste of money because I am unable to cook with it. I would look for a different smoker If i were you.
Roger : paid to much and missing matetials
Well mine was 240.00 2 wks ago
Thats o.k but my son in laws had full door gasket material ,al my sons had one door with gasket material his tall door. Mine had none at all. Just brought gadketing to do doors and my burner box air damper was missing two nuts and bolts to hold that inplace. Used it yesterday more smoke escaped thru doors then chimney. And firebox could not be controlled the sir being pulled in the bottom of the burner door. 24.00 for gasket material . Then paying 70.00 more then 185.00 2 wks ago. I loved using my son in laws hop it works better next time. I know its a good smoker just make sure you get gadkets and nuts and bolts hood luck
Thats o.k but my son in laws had full door gasket material ,al my sons had one door with gasket material his tall door. Mine had none at all. Just brought gadketing to do doors and my burner box air damper was missing two nuts and bolts to hold that inplace. Used it yesterday more smoke escaped thru doors then chimney. And firebox could not be controlled the sir being pulled in the bottom of the burner door. 24.00 for gasket material . Then paying 70.00 more then 185.00 2 wks ago. I loved using my son in laws hop it works better next time. I know its a good smoker just make sure you get gadkets and nuts and bolts hood luck
NewJerseyTim : This company needs to do some serious quality control on there products.
Arrived on time but very poor craftsmanship. The latch for the smoke door was manufactured the wrong way, not sure if it was from a different unit or what but it couldn't be used the way it was. 3 of the shelf brackets wouldn't fit into the slots correctly because of bad welds that needed to be ground down to fit properly. 1 of the shelf brackets had a missed weld, yet somehow it went through the chrome plating process, was packaged and shipped liked that. If i wasn't handy enough to fix these issues and didn't need it for the holiday weekend it would have been returned. Very disappointed in the extra work I had to do to get it together correctly.
Kristine Burks : Not great out of the box, needs some TLC to make it a great bang for the buck.
Ok so, this smoker is a great design and is super easy to put together, I give them a gold star on assembly. Their customer service is pretty sold and they bend over backwards to make things right.
Some TLC is needed to turn it into a great little smoker though. You MUST use some gasket on the doors and you MUST use some RTV to seal it up. Mine had taken a hard fall at some point so some of the joints on the big box were open a little (could see daylight). And the joint between the smoke box and smoke chamber needs it as well....basically, you gotta RTV the snot out of this thing.
And....as to why I mention their customer service...
So, on my unit the door handle didn't fall into the latch correctly. It's just a stamped bit of metal bent into a spot for the handle to lay down into. On mine, the handle doesn't make it and can't fall into the slot, just rides on top allowing the door to swing freely. I had to hit it with the dremel to make it right and of course, got my measurement wrong the first time. No worries, contacted customer support and they got one to me within a week. Installed it.....same exact problem, the handle won't fall into place. Now they're going to send me a new handle AND DOOR to try and fix it. I'm afraid it's the holes in the body are off center though and no amount of new parts will correct this.
SSssooooooo, be aware that this little gem might need some good 'ole southern know-how to get it to settle down and seal up. BUT, once you get that out of the way it DOES work like a charm. No, you won't be smoking a half a cow in it. However, if you just need a good little smoker to do everything ELSE in then this one is tough to beat.
If I had to change one thing in the design (other than the parts fitting right out of the box, just say'n guys), It'd be the grill racks. They have a great design for them to kind of fall into place and not wiggle around. But the side brackets can make this a little squirrely at times. I'm sure with use they'll open up a bit though.
Some TLC is needed to turn it into a great little smoker though. You MUST use some gasket on the doors and you MUST use some RTV to seal it up. Mine had taken a hard fall at some point so some of the joints on the big box were open a little (could see daylight). And the joint between the smoke box and smoke chamber needs it as well....basically, you gotta RTV the snot out of this thing.
And....as to why I mention their customer service...
So, on my unit the door handle didn't fall into the latch correctly. It's just a stamped bit of metal bent into a spot for the handle to lay down into. On mine, the handle doesn't make it and can't fall into the slot, just rides on top allowing the door to swing freely. I had to hit it with the dremel to make it right and of course, got my measurement wrong the first time. No worries, contacted customer support and they got one to me within a week. Installed it.....same exact problem, the handle won't fall into place. Now they're going to send me a new handle AND DOOR to try and fix it. I'm afraid it's the holes in the body are off center though and no amount of new parts will correct this.
SSssooooooo, be aware that this little gem might need some good 'ole southern know-how to get it to settle down and seal up. BUT, once you get that out of the way it DOES work like a charm. No, you won't be smoking a half a cow in it. However, if you just need a good little smoker to do everything ELSE in then this one is tough to beat.
If I had to change one thing in the design (other than the parts fitting right out of the box, just say'n guys), It'd be the grill racks. They have a great design for them to kind of fall into place and not wiggle around. But the side brackets can make this a little squirrely at times. I'm sure with use they'll open up a bit though.
Guy M. Manuel : For Experienced Meat Smoker, I am Impressed
Impressed with this smoker. Had been in meat business for about 15 years and have smoked thousands pounds of sausage and meats. This little smoker kept the temperature in freezing weather and put out great smoke. I would recommend this one above others to my friends.
Feverish : Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better. I did
I'm a beginner in this hobby and so not knowing much about the tricks of the trade, I did some research on different units and stiles, upright (vertical) vs horizontal, box vs drum, heating media (gas, electric, charcoal) and ultimately the most important factor Dollars & cents.
While I could have bought this unit locally at a higher price, I opted to purchase it through Amazon for $80.00 less and because of my Prime Membership it was delivered at no cost.
It arrived when promised, un damaged and with the rest of the other goodies I ordered in order to improve efficiency.
Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better.
I did seal where the two boxes join with food grade high heat RTV, I installed seals on both doors and added an extra thermometer at the bottom. I cured it following the recommended instructions and the next day I smoked a range free chicken marinated in Mojito Goya.
Tasty, tender and moist were the end results, new definition to FLG,
Well worth the money, definitely recommend it to the novice smoker.
While I could have bought this unit locally at a higher price, I opted to purchase it through Amazon for $80.00 less and because of my Prime Membership it was delivered at no cost.
It arrived when promised, un damaged and with the rest of the other goodies I ordered in order to improve efficiency.
Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better.
I did seal where the two boxes join with food grade high heat RTV, I installed seals on both doors and added an extra thermometer at the bottom. I cured it following the recommended instructions and the next day I smoked a range free chicken marinated in Mojito Goya.
Tasty, tender and moist were the end results, new definition to FLG,
Well worth the money, definitely recommend it to the novice smoker.
Matthias : A top level smoker for a low price. Mod's necessary and useful.
The only reason this smoker gets 4 stars is because of the reviews and would get 5 stars without the extra work...
I was in the market for a smoker and wanted an upgrade from my can-style smoker to an offset style. I was planning on spending $500 to get a "good" one, but changed my mind after reading reviews of many 5 star rated smokers. Many had intricate and electrical parts that, if failed, would require an impossible return process of breaking down a used smoker and shipping it back. This one is $150, and if you follow the other reviews to modify it properly, will work like a champ.
After receiving the smoker the first step was assembly, which may require a soft mallet and a board to hammer it back to straight edges. What I would say is a necessary part of the assembly is using high heat silicone to seal up all the grooves, the thermometer, chimney and the handle of the smoker door on the outside of the smoker. Also, using a rockwool type gasket to line the doors of the smoker and charcoal box so they have a tighter seal is vitally important. Just order them with the smoker, trust me. I also lined the inside with heavy duty foil which helps (the metal is made in China and very thin).
I HIGHLY recommend the review posted by V. Trice and his YouTube video... this was super helpful.
As far as the end product my 1st run of ribs was as good as I've ever cooked. 2 racks of baby backs took 5 hours total time.
One comment I did not see in any review was that a large amount of charcoal/wood is needed. Filling the charcoal basket to full or even overflowing is necessary. It may use a bit more coal than normal but charcoal is cheap compared to great bbq.
THANKS VINCENT!
I was in the market for a smoker and wanted an upgrade from my can-style smoker to an offset style. I was planning on spending $500 to get a "good" one, but changed my mind after reading reviews of many 5 star rated smokers. Many had intricate and electrical parts that, if failed, would require an impossible return process of breaking down a used smoker and shipping it back. This one is $150, and if you follow the other reviews to modify it properly, will work like a champ.
After receiving the smoker the first step was assembly, which may require a soft mallet and a board to hammer it back to straight edges. What I would say is a necessary part of the assembly is using high heat silicone to seal up all the grooves, the thermometer, chimney and the handle of the smoker door on the outside of the smoker. Also, using a rockwool type gasket to line the doors of the smoker and charcoal box so they have a tighter seal is vitally important. Just order them with the smoker, trust me. I also lined the inside with heavy duty foil which helps (the metal is made in China and very thin).
I HIGHLY recommend the review posted by V. Trice and his YouTube video... this was super helpful.
As far as the end product my 1st run of ribs was as good as I've ever cooked. 2 racks of baby backs took 5 hours total time.
One comment I did not see in any review was that a large amount of charcoal/wood is needed. Filling the charcoal basket to full or even overflowing is necessary. It may use a bit more coal than normal but charcoal is cheap compared to great bbq.
THANKS VINCENT!
Ric : It's great but keep in mind first few uses will run hotter
Hello Please keep in mind this is my first smoker ever and I was smoking in 38 degree weather and sometimes down to 22..
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
dviper1712 : Very difficult smoker for beginners but price is decent, quality is average at best
I have had this smoker for 1.5 years and used it appropriately 10 times. The pictures with this review is most current. First, how has the smoker held up to the elements? Well, it has been outside in direct central Florida weather it's whole life minus 2 days for a hurricane. There is a little rust where the paint is burned away but not too bad. If I would have kept up with repainting it would not be an issue. The cover has held up really well to the intense Florida UV. Paint on legs where sun hits is fading. The grill grates are holding up well. Since you can have 6 vertical racks, the one thermometer it came with is not enough, I have added 2 more for better zone temp control. Next lets talk about cooking. Here is where my issues come in. It is very hard to maintain temperature which is the most important thing in smoking. Reason 1, the metal is very thin and thus lets alot of heat escape. It's so inefficient you will kill an entire bag of wood in one cook. The firebox is TOO SMALL to allow enough oxygen for a clean burn. Even with all the vents 100% open, the wood just smolders and leaves the nasty thick white smoke. To combat this, I have drilled several holes in the back of the firebox to hopefully increase airflow. It didnt make a difference really. The only way to get a complete burn is to leave the firebox door cracked open a bit but this leads to higher temps so you have to CONSTANTLY attend the smoker. This gets old fast for a 6 hour cook. All in all, this has cooked some delicious food but its NOT easy to learn on.
Scott : Most cooking space available in a mass-market smoker!
I have now purchased two of these smokers. They have been fantastic. There are, however, some things I'd like to point out after reading some of the other comments.
When you purchase a smoker like this, and sometimes even a custom smoker such as a Lang or East Texas model, you WILL have to do some extra work. On this model, it isn't nearly as much as I've seen with others. Read through the cooments! See what people are saying about high temp gaskets and sealant? DO IT! When I assembled this model, I filled all screw holes that entered either chamber with and created a secondary and tertiary seal between the firebox and cook chamber with Lavalock sealant and gasket. To date I have no leaks.
Having said that, learning how to control temperature and burn rate will be trick with these. These are technically charcoal smokers and not stick burners, so the firebox is smaller than you'd expect for a stickburner. Eventually I will Frankenstein the second smoker with a fabricated firebox and see how much better it does.
All in all, you can't go wrong with this smoker, ESPECIALLY if you like to have large parties where you have alot of people to feed. you can put such a huge variety and quantity of food in here that you will likely have leftovers.
When you purchase a smoker like this, and sometimes even a custom smoker such as a Lang or East Texas model, you WILL have to do some extra work. On this model, it isn't nearly as much as I've seen with others. Read through the cooments! See what people are saying about high temp gaskets and sealant? DO IT! When I assembled this model, I filled all screw holes that entered either chamber with and created a secondary and tertiary seal between the firebox and cook chamber with Lavalock sealant and gasket. To date I have no leaks.
Having said that, learning how to control temperature and burn rate will be trick with these. These are technically charcoal smokers and not stick burners, so the firebox is smaller than you'd expect for a stickburner. Eventually I will Frankenstein the second smoker with a fabricated firebox and see how much better it does.
All in all, you can't go wrong with this smoker, ESPECIALLY if you like to have large parties where you have alot of people to feed. you can put such a huge variety and quantity of food in here that you will likely have leftovers.
R. Gagel : Love it!
Bought this as an anniversary gift for my spouse. I should have done it years ago, because this gift has really been the best. For some reason my husband truly enjoys babysitting pork butts, briskets and ribs.... He comes into the house smelling like hickory or mesquite woods, I’m having to cook Way less, the meat he smokes is delicious .....and to be super honest he’s just never seemed manlier to me. It’s also a good time to be doing the keto diet up in here.
R. Gagel : Love it!
Bought this as an anniversary gift for my spouse. I should have done it years ago, because this gift has really been the best. For some reason my husband truly enjoys babysitting pork butts, briskets and ribs.... He comes into the house smelling like hickory or mesquite woods, I’m having to cook Way less, the meat he smokes is delicious .....and to be super honest he’s just never seemed manlier to me. It’s also a good time to be doing the keto diet up in here.
william h newton : Here is what I found.
One star is probably to much for this. Both doors do not seal and leak badly. Unit was bent in box and not from shipping but from cheap steal. Had to straighten the doors and smoke chamber. Sealed both compartments with high temp silicone, not included. Fire box damper does not slide properly and was missing screws. Damper on smoke chamber assembly is put together with an aluminum rivet and broke on seasoning of the unit. Temp control is impossible due to lack of air restriction. Do not recommend this unit for serious smokers.
Heavy G : The large shipping box is difficult to handle.
It arrived in one large box. There's not much to assemble really. The firebox bolts to the smoker cabinet, which is complete minus the door. The legs attach to the bottom of both boxes. The chimney bolts on the top of the smoker. Firebox door has a handle on it from the factory, just hang the door on the firebox. The door of the smoker needs it's handle and latches attached, and then hung on the smoker body. I noticed only a small dent in the bottom corner of the smoker body. It may have left the factory that way.
The Rev : Great smoker!
Great little smoker! Arrived in pristine condition with no dents, dings, or straightening needed. Based on recommendations, I also bought a tube of Silco RTV 6500 high-temp sealer and a roll of FireBlack Hi Temp smoker gasket. During assembly, I installed the screws holding the firebox to the smoker box very loosely (about 2 threads worth) then masked the exterior of the joints, put a good bead of sealant in the gap, tightened the screws, smoothed out the sealant, and removed the masking tape. Came out with a beautiful sealed joint. Don't forget to seal the chimney joint and thermometer. I let the sealant set for about 36 hours and started a seasoning fire using hardwood charcoal and a couple of mesquite logs. Instead of a chimney to start the coals, I load the firebox with charcoal and wood and light 2-3 cotton balls that have been liberally smeared with Vaseline in the ash tray below the firebox. Works great. None of the joints I sealed leaked, but the factory rolled joint between the top and sides of the smoke box did so...back to sealing those joints as well. Now, for my criticisms/complaints, which are the reasons I give this a 4-star vs. 5-star rating: 1) The screw package came sealed in a bubble pack, yet one of the screws was missing. I don't understand why manufacturers don't give you 1-2 extra parts, since it can't cost them more than a few cents to do so. 2) The grease cup on the bottom of the smoker box is an absolute joke. I put a 13" x 5" deep stainless steel bowl half filled with water in the bottom of the smoker box to keep the meat from drying out and this bowl catches most of the drippings from the meat. Nevertheless, enough grease missed the bowl to completely fill the grease cup to overflowing. Toss it in the trash and buy a small metal pail from the paint department at Lowe's to catch the grease. So far I've used this smoker once, and the results were fantastic! Smoked a couple of racks of ribs, a pork butt, and a brisket. Every smoker needs some tweaking before you get it the way you want it, but I would definitely recommend this one.
Moe : A very nice entry level smoker, some concerns
Been using this smoker for several months, and I have been impressed with it, there is a lot to be desired. Honestly, as I’ve gained experience and knowledge is when I really started seeing the limitations here.
If you’re new to the game or a smoked meat hobbyist these complaints won’t be the end of the world for you. For competition or business , stay clear of it, chances are, if you’re in those two categories, you’ve either build your own, or you have one that’s already light years ahead of this.
The Good:
- A ton of space, like, a lot, several cooking racks including a rib rack that, and some hooks up top…that I haven’t found a use for either yet.
- The firebox is robust, handle closes firmly.
- The dampers are easy to control and manipulate, takes a couple tries to figure it out, but the learning curve is small. Keep a tool close by to adjust the damper by the firebox, the chimney damper doesn’t completely close.
- The metal isn’t bad, it’s still cheap sheet metal, but it’s solidly built, given the price.
- Paint has yet to peel inside or out. (Never taken it past 350 degrees F)
The Not-so-good:
- I keep it covered when not in use, with Dyna-Glo’s own cover built for it…it’s nice and thick, no cracks or weather damage so far. But I now have a large spot on the firebox and the right cook chamber panel where rust is developing.
- The hooks aren’t big enough to really smoke ribs, but sausage links may be a viable option.
- The basket in the firebox is small, and it doesn’t have a bottom, it’s very easy to knock, meaning your coals can fall out the bottom…I made my own out of expanded metal that was a bit bigger.
- Major hot spots, especially on the right side of the cook chamber, food could be perfectly cooked, but if it’s on the right side of the chamber, it’s going to burn. A 1-2 inch damper right outside the firebox to the cook chamber may help distribute the heat a bit better.
- The racks are coated steel, NOT stainless steel. Not a problem unless you go over 650 degrees, but something to be aware of.
- It’s sheet metal, if you like to beat up your equipment, move it a lot, or etc. maybe spend your money on something with thicker walls. These can warp pretty easily. I feel like I fight with the firebox door every time I use it.
- No wind? No heat. Can be difficult to get up to temp, even harder to bring it back down when it jumps up.
Personally, I’ve enjoyed my time with it, but now that I’m going into business, I need something with more even heating, thicker metal, and a bit more predictability. If you’re just looking for something to have in your backyard, or learning the ropes you can’t go wrong here.
If you’re new to the game or a smoked meat hobbyist these complaints won’t be the end of the world for you. For competition or business , stay clear of it, chances are, if you’re in those two categories, you’ve either build your own, or you have one that’s already light years ahead of this.
The Good:
- A ton of space, like, a lot, several cooking racks including a rib rack that, and some hooks up top…that I haven’t found a use for either yet.
- The firebox is robust, handle closes firmly.
- The dampers are easy to control and manipulate, takes a couple tries to figure it out, but the learning curve is small. Keep a tool close by to adjust the damper by the firebox, the chimney damper doesn’t completely close.
- The metal isn’t bad, it’s still cheap sheet metal, but it’s solidly built, given the price.
- Paint has yet to peel inside or out. (Never taken it past 350 degrees F)
The Not-so-good:
- I keep it covered when not in use, with Dyna-Glo’s own cover built for it…it’s nice and thick, no cracks or weather damage so far. But I now have a large spot on the firebox and the right cook chamber panel where rust is developing.
- The hooks aren’t big enough to really smoke ribs, but sausage links may be a viable option.
- The basket in the firebox is small, and it doesn’t have a bottom, it’s very easy to knock, meaning your coals can fall out the bottom…I made my own out of expanded metal that was a bit bigger.
- Major hot spots, especially on the right side of the cook chamber, food could be perfectly cooked, but if it’s on the right side of the chamber, it’s going to burn. A 1-2 inch damper right outside the firebox to the cook chamber may help distribute the heat a bit better.
- The racks are coated steel, NOT stainless steel. Not a problem unless you go over 650 degrees, but something to be aware of.
- It’s sheet metal, if you like to beat up your equipment, move it a lot, or etc. maybe spend your money on something with thicker walls. These can warp pretty easily. I feel like I fight with the firebox door every time I use it.
- No wind? No heat. Can be difficult to get up to temp, even harder to bring it back down when it jumps up.
Personally, I’ve enjoyed my time with it, but now that I’m going into business, I need something with more even heating, thicker metal, and a bit more predictability. If you’re just looking for something to have in your backyard, or learning the ropes you can’t go wrong here.
Paul Menard : Great smoker. But could be designed better
First of all I've been tracking this smoker for a few weeks. For the price it is a great value.
The package arrived from the carrier no noticeable damaged. Inside I did see some small dents in the top of the fixebox. Then is because of the packaging an general handling is the 100lb package. Seems the styrofoam divider between the firebox and another part is just too thing. So the other part (forget which one) just bangs into it. Again small dent but no enough to affect the use or performance.
The wide body model I purchase is perfect for a length of ribs or a 12-15lb brisket. And I'm a fan of offset smokers vs vertical.
But the design of the doors could have been a little better. The main door opens right to left. There is a latch on the right side a third of the way from the top above the firebox. Then a second latch at the bottom a few inches from the firebox. I think a better design would have been to hinge the main door on the right instead of left. Then the latches could be both on the side not he bottom. And not near the first box where it gets really hot. I know there is some who thin it would be an odd design because then you can't have the main door open at the same time as the firebox door. But really I think you are doing something wrong if you have both open at the same time. Just my opinion.
The package arrived from the carrier no noticeable damaged. Inside I did see some small dents in the top of the fixebox. Then is because of the packaging an general handling is the 100lb package. Seems the styrofoam divider between the firebox and another part is just too thing. So the other part (forget which one) just bangs into it. Again small dent but no enough to affect the use or performance.
The wide body model I purchase is perfect for a length of ribs or a 12-15lb brisket. And I'm a fan of offset smokers vs vertical.
But the design of the doors could have been a little better. The main door opens right to left. There is a latch on the right side a third of the way from the top above the firebox. Then a second latch at the bottom a few inches from the firebox. I think a better design would have been to hinge the main door on the right instead of left. Then the latches could be both on the side not he bottom. And not near the first box where it gets really hot. I know there is some who thin it would be an odd design because then you can't have the main door open at the same time as the firebox door. But really I think you are doing something wrong if you have both open at the same time. Just my opinion.
Lkniss : Customer service is terrible. There's a reason for this low price point.
Update Three: Amazon did not pick up the item when it was scheduled for pickup. It is now going to sit on my front porch for four days. This has become a total hassle. DO NOT BUY THIS SMOKER.
Update Two: Because the manufacturer became non-responsive to my emails regarding the parts I needed, Amazon's solution was to send me an entire smoker so that I could get the latch from the box. They are picking up the now incomplete smoker. I hope this doesn't mean someone will now receive a smoker that is missing parts. What a mess!
Update to review: One of the latches broke to the smoker door after about two weeks of owning it.
This means you can only partially close the smoker cabinet and you have very poor control of temps.
It makes it very difficult to use the smoker and expect good results. Customer service is very poor. I have been waiting for a part for TWO MONTHS NOW. I have spoken to someone on the phone twice and sent about 5 emails to customer support. They lost one of my orders and they ignored my last email. I will be reaching out to Amazon for further assistance. Buyer beware, service after the sale is very poor.
Ignore this next part. It is not worth owning this smoker. Terrible experience.
This smoker takes about 20 minutes to assemble. There are videos on youtube if you need help, but you probably won't. I recommend you get some Sil-Bond RTV 6500 to seal up all the areas on the smoker where you might lose heat or smoke unwittingly. You should seal the firebox where it goes on to the smoke cabinet, seal the edges around the temp guage, and around the smoke stack where it connects to the cabinet. I suggest getting a couple cans of Pam cooking spray to spray down the interior to protect it from corrosion before you do your first burn to season the smoker and burn off toxic compounds. This smoker is not super thick metal, so it adds an element of challenge to keep your temps right where you want them. It is part of the fun! I also recommend getting a drip bucket to put under the smoker where the grease trap is. The trap is too small for the amount of meat you could smoke at one time. Adding charcoal to your smoker, you will probably want to get a chimney shovel so you can easily scoop lump charcoal and dump it in the firebox ceramic coated burn box. If you plan to use this smoker on a deck, you will want to get a high heat protective mat to catch hot coals from transferring from your charcoal chimney to your fire box. The mat will also save you from oil drips on your wood. As you use the smoker, to prevent noxious bitter smoke from getting on your meats, open the cabinet until your smoke is thin or "blue." You don't want to see a lot of smoke, let it burn clean and give it plenty of air with the side vent on the fire box wide open until your wood chunks are burning bright and then you can close her up and let it come back to temp before deciding what setting you want the vents at to bring your temp up or down. The heat is hotter on the firebox side of the cabinet so be aware food on that side of the rack will cook faster or char if you don't rotate. A way to combat this is to buy a stainless steel tray and put water in it, and place it on a lower rack above the firebox. It will absorb and radiate your hot side temp and add steam to your smoker to prevent burning your meats. I highly recommend this smoker, it turns out very good tasting meat and is a fun project to learn to smoke on. The game of controlling temps and choosing woods to use is a fun one and I wish you the best with your experiences! I will be smoking home made bacon on this smoker later this week. How cool is that?
Update Two: Because the manufacturer became non-responsive to my emails regarding the parts I needed, Amazon's solution was to send me an entire smoker so that I could get the latch from the box. They are picking up the now incomplete smoker. I hope this doesn't mean someone will now receive a smoker that is missing parts. What a mess!
Update to review: One of the latches broke to the smoker door after about two weeks of owning it.
This means you can only partially close the smoker cabinet and you have very poor control of temps.
It makes it very difficult to use the smoker and expect good results. Customer service is very poor. I have been waiting for a part for TWO MONTHS NOW. I have spoken to someone on the phone twice and sent about 5 emails to customer support. They lost one of my orders and they ignored my last email. I will be reaching out to Amazon for further assistance. Buyer beware, service after the sale is very poor.
Ignore this next part. It is not worth owning this smoker. Terrible experience.
This smoker takes about 20 minutes to assemble. There are videos on youtube if you need help, but you probably won't. I recommend you get some Sil-Bond RTV 6500 to seal up all the areas on the smoker where you might lose heat or smoke unwittingly. You should seal the firebox where it goes on to the smoke cabinet, seal the edges around the temp guage, and around the smoke stack where it connects to the cabinet. I suggest getting a couple cans of Pam cooking spray to spray down the interior to protect it from corrosion before you do your first burn to season the smoker and burn off toxic compounds. This smoker is not super thick metal, so it adds an element of challenge to keep your temps right where you want them. It is part of the fun! I also recommend getting a drip bucket to put under the smoker where the grease trap is. The trap is too small for the amount of meat you could smoke at one time. Adding charcoal to your smoker, you will probably want to get a chimney shovel so you can easily scoop lump charcoal and dump it in the firebox ceramic coated burn box. If you plan to use this smoker on a deck, you will want to get a high heat protective mat to catch hot coals from transferring from your charcoal chimney to your fire box. The mat will also save you from oil drips on your wood. As you use the smoker, to prevent noxious bitter smoke from getting on your meats, open the cabinet until your smoke is thin or "blue." You don't want to see a lot of smoke, let it burn clean and give it plenty of air with the side vent on the fire box wide open until your wood chunks are burning bright and then you can close her up and let it come back to temp before deciding what setting you want the vents at to bring your temp up or down. The heat is hotter on the firebox side of the cabinet so be aware food on that side of the rack will cook faster or char if you don't rotate. A way to combat this is to buy a stainless steel tray and put water in it, and place it on a lower rack above the firebox. It will absorb and radiate your hot side temp and add steam to your smoker to prevent burning your meats. I highly recommend this smoker, it turns out very good tasting meat and is a fun project to learn to smoke on. The game of controlling temps and choosing woods to use is a fun one and I wish you the best with your experiences! I will be smoking home made bacon on this smoker later this week. How cool is that?
Fritch : Mmmm finger licking good
The amount of food that's been prepared is mind boggling. Read reviews and YouTube videos. Take the time to follow people's suggestion's. For the price a little extra effort makes this smoker a fantastic buy. Also works phenomenally well. I bought the regular size smoker if I was to buy again I would go for the bigger one. Also smokin in the winter make a cover out of a welding blanket for protection against heat loss due to cold and wind.
Picture added after two years of use. phenomenal smoker. Well made. Read other reviews for ideas for upgrading as you assemble this smoker. I have smoked 600 plus pounds of Boston Butt for pulled pork also fantastic to use breakfast use just like bacon. Works fantastic for any smokeable meat. Ribs have fantastic flavor making your own pastrami is by far the best. The best upgrades I can think of is to first test and Mark your boiling point of the temperature gauge. Also seal All seams and parts on inside with high temp red silicone. Use masking tape / plastic wrap and red silicone to make your door seals. Also putting springs on inside of the air intake to better control air intake thus better temp control and charcoal useage this makes a very large difference in how well your smoker will work. I haven't bought a cover for this yet bu I plan on purchasing one soon. Also look on the internet for other things people have done to make this smoker fantastic.
Picture added after two years of use. phenomenal smoker. Well made. Read other reviews for ideas for upgrading as you assemble this smoker. I have smoked 600 plus pounds of Boston Butt for pulled pork also fantastic to use breakfast use just like bacon. Works fantastic for any smokeable meat. Ribs have fantastic flavor making your own pastrami is by far the best. The best upgrades I can think of is to first test and Mark your boiling point of the temperature gauge. Also seal All seams and parts on inside with high temp red silicone. Use masking tape / plastic wrap and red silicone to make your door seals. Also putting springs on inside of the air intake to better control air intake thus better temp control and charcoal useage this makes a very large difference in how well your smoker will work. I haven't bought a cover for this yet bu I plan on purchasing one soon. Also look on the internet for other things people have done to make this smoker fantastic.
Philthy G : The Integra or Civic of the Smoker world....
UPDATE: I no longer have this smoker as I sold it to my brother, however I do suggest if you have a little extra money to get the wide version. While in my possession, I noticed ribs had to be put diagonal and the brisket had to be angled a bit as well to fit. I imagine the wide version doesn't have this issue. Great smoker though. It doesn't have the temp issues as my new Highland. This one gets hot a lot faster so that can be a great plus if you're impatient or it's 2 AM and you wanna sleep
Before I start, I bought this thing a few days before price dropped to current price. It's a little annoying to say the least. That being said...on to the review:
BEFORE BUYING THIS SMOKER, PLEASE UNDERSTAND A FEW THINGS....I saw a review here that said the same things I am about to revisit. I'll keep this guy-short. It works but requires some tweaking. You need to buy gaskets for the doors and silicon for the gaps....like between the firebox and smoke box.(the square and rectangle). You may also want to buy some high temp paint too. The forums and Youtube show the paint above firebox crap out after a bit. The thermometer on mine was a bust as it is with some other peoples. I bought one and drilled through door and installed it. It's not hard with a good drill. Smoked chicken so far and it was pretty tasty. Read the forums and watch some YouTube videos if you need more information. While this is not by any means the best smoker you could buy, I mean buy a Traeger if you got the money, it works well enough. Consider this the Integra or Civic of the smoker world...you need to fix it up a bit to get it awesome. So far no regrets...brisket ready for Sunday...we'll see how it fares.
Before I start, I bought this thing a few days before price dropped to current price. It's a little annoying to say the least. That being said...on to the review:
BEFORE BUYING THIS SMOKER, PLEASE UNDERSTAND A FEW THINGS....I saw a review here that said the same things I am about to revisit. I'll keep this guy-short. It works but requires some tweaking. You need to buy gaskets for the doors and silicon for the gaps....like between the firebox and smoke box.(the square and rectangle). You may also want to buy some high temp paint too. The forums and Youtube show the paint above firebox crap out after a bit. The thermometer on mine was a bust as it is with some other peoples. I bought one and drilled through door and installed it. It's not hard with a good drill. Smoked chicken so far and it was pretty tasty. Read the forums and watch some YouTube videos if you need more information. While this is not by any means the best smoker you could buy, I mean buy a Traeger if you got the money, it works well enough. Consider this the Integra or Civic of the smoker world...you need to fix it up a bit to get it awesome. So far no regrets...brisket ready for Sunday...we'll see how it fares.
Roger : paid to much and missing matetials
Well mine was 240.00 2 wks ago
Thats o.k but my son in laws had full door gasket material ,al my sons had one door with gasket material his tall door. Mine had none at all. Just brought gadketing to do doors and my burner box air damper was missing two nuts and bolts to hold that inplace. Used it yesterday more smoke escaped thru doors then chimney. And firebox could not be controlled the sir being pulled in the bottom of the burner door. 24.00 for gasket material . Then paying 70.00 more then 185.00 2 wks ago. I loved using my son in laws hop it works better next time. I know its a good smoker just make sure you get gadkets and nuts and bolts hood luck
Thats o.k but my son in laws had full door gasket material ,al my sons had one door with gasket material his tall door. Mine had none at all. Just brought gadketing to do doors and my burner box air damper was missing two nuts and bolts to hold that inplace. Used it yesterday more smoke escaped thru doors then chimney. And firebox could not be controlled the sir being pulled in the bottom of the burner door. 24.00 for gasket material . Then paying 70.00 more then 185.00 2 wks ago. I loved using my son in laws hop it works better next time. I know its a good smoker just make sure you get gadkets and nuts and bolts hood luck
Nashfunpicks : You can’t go wrong for the price you get a great product
Excellent for your home smoking. I have seen the reviews from other people that were negative and glad I didn’t pay much attention. Yes this is a smoker for home use and it is clearly stated in the owner’s manual. You do need to buy the heat rope not for keeping the smoke inside but to keep the temperature. Temperature is the key to smoking. All that being said this smoker arrived undamaged and was easy to assemble. Now one of the shelf’s supports was loose and I contacted the support and with great support I received the replacement part in 3 days. I will definitely recommend this product and recommend it for anyone who wants a great product for a good price.
Joe Kocinski : On Going First Use Review
First day of cooking. I did some research , YouTubing, web and decided to pull the trigger on the DG wide body smoker. Per the recommendations of a YouTube video, I also ordered some high temp food grade silicon to seal the seems between the top cover and the body that are only tack welded. Also need the sealant around the lips of the body where the firebox attaches. The door has a nice gasket, during the initial burn-in and today's first use, I'm pleased with the seal.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
william h newton : Here is what I found.
One star is probably to much for this. Both doors do not seal and leak badly. Unit was bent in box and not from shipping but from cheap steal. Had to straighten the doors and smoke chamber. Sealed both compartments with high temp silicone, not included. Fire box damper does not slide properly and was missing screws. Damper on smoke chamber assembly is put together with an aluminum rivet and broke on seasoning of the unit. Temp control is impossible due to lack of air restriction. Do not recommend this unit for serious smokers.
AmazonCustomerUSA : Looks solider then it is
Doc Martin : Sub Par design and not ready to smoke right out of the box.
I was debating between three and two stars for a long time on this one. I modded the hell out of it, sealed every conceivable gap, and it still leaked like a colander. The paint on the firebox bubbled up - and yep, I did wait until flames died down and I had nothing but glowing embers. The metal is insanely thin - even for a 'cheap' smoker. The thermometer was wonky as hell - but the provided ones usually are, so I expect that.
On the positive side, the assembly is something one person can do pretty quickly. Once I got most of the leaks worked out, temperature control was a lot easier - and yeah, I have been smoking and grilling with charcoal for a long, long time, so I am far from a novice. The price is reasonable if you are willing to invest a LOT of time and effort correcting issues the design team should have taken care of when they engineered the smoker.
I've been doing some thinking and I will use this - but I have had it with cheap smokers that end up being a pain and are fragile. The next one will be a Kamado Joe - you can buy six or seven of these for the price of one of the KJ's, but I know that it will likely outlast me.
I wonder if I am going to get two years out of this one.
On the positive side, the assembly is something one person can do pretty quickly. Once I got most of the leaks worked out, temperature control was a lot easier - and yeah, I have been smoking and grilling with charcoal for a long, long time, so I am far from a novice. The price is reasonable if you are willing to invest a LOT of time and effort correcting issues the design team should have taken care of when they engineered the smoker.
I've been doing some thinking and I will use this - but I have had it with cheap smokers that end up being a pain and are fragile. The next one will be a Kamado Joe - you can buy six or seven of these for the price of one of the KJ's, but I know that it will likely outlast me.
I wonder if I am going to get two years out of this one.
Robert MacDonald : No hardware/found-good smoker
It did not come with any hardware, fortunately i keep 316 ss on hand, did initial burn off and it worked fine for that, will be smoking foods tonight and will update, the 3 stars is only because of hardware at this point., 2 days later i found the hardware, taped between 2 bottom flaps of cardboard box, performed 1 smoke and it works great as long as you seal the troubled areas, royal oak natural charcoal lasts a long time, use soaked wood chunks wrapped in foil and the wood will last also. After using a few times it seems to work really well, takes some time to get used to but keep trying and the easier it gets
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
G.Quinton : Green with envy.
Getting a bit green with envy of all my friends and their Komodo style grills I was looking for a more affordable smoker than the $800 or more cost of the ceramic eggs. The Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker ... seemed to fit my criteria. First it is about 1/4 the cost of a large egg, and it will cook about 5 times as much meat. Second, it isn't your typical side-mounted smoker/grill. This is purpose built to be a smoker. Low and slow cooking of lots of meat. Does it work? Yes, but you will want to do the following: 1. Buy some hi temp sealant and seal all the joints during assembly. 2. Buy some wool gasket and put a gasket all around both doors. 3. Add a baffle. The smoke and heat come out the side of the firebox and tend to cook the meat directly above faster than the rest, but if during construction you screw on a piece of one of those disposable aluminum trays to direct the smoke towards the center of the chamber things will cook more evenly. Finally you must use hard wood or lump charcoal. Regular briquettes do not get hot enough. A starter chimney full of briquettes never got above 180 degrees F, while a chimney full of lump got to 225-250 quickly and was maintainable for an hour. My only quibble is the air vent on the firebox is a thin sheet metal with an easily bent tab. You want to be careful opening and closing the vent.
Steven Gormely : Takes a little extra work and purchases.
It's a nice smoker, but out of the box there are huge gap between the coal box and the meat rack side, as there are only screw fitting on the bottom, not the top of the charcoal box as well, so I could see through the gap into the box once assembled and turned up right. I knew this going in from reviews, so I bought the gasket and silicone. The silicone works great and completely sealed the gaps where applied. The gasket is hard in the doors as they aren't built to have such thick stuff added in so close the hinge. It popped the welds on the extra metal helping the halndle on the main smoking door right off within a day of use the gasket stressed the door so hard. But that's fine. It still work great and leaks much less smoke than it would have right out of the box. Do not use straight of out the box. If that's what you want, spend a few hundred more on another one, instead of $30 more with a little extra work on this one.
Sandinmytoes : It is what it is
Item took nearly a month to arrive, Amazons reason being the pandemic situation lowered the priority of shipment which eventually led me to cancel my prime membership. Why pay for a service that you're not receiving? right? right.
The build is what you pay for. 1/16 inch steel construction, many gaps between joints. I sealed them with high temp silicon and door gasket. (Added $20 to this investment)
For some reason it arrived with fiberglass strands inside the smoke chamber.Why? I dunno? There maybe fiberglass insulation in between the top heat shield of the fire box. I cleaned it as much as I could before seasoning. That can ruin someones day if ingested. Be careful!
I have problems with too much heat. Even with the smallest fire, the temp climbs past 300 degrees. It may have something to do with the tropical 85 degree climate i live in. I see lots of reviewers are in 40 degree weather and claim the temp remains at 200. To say the least I'm still working on a solution for this. I may try covering the lower rack with foil as one reviewer mentioned. I do not want to smolder the fire to control the heat.
Yes. The thermometer is inaccurate. Use a digital one and note the difference.
My first cook I pulled all but the bottom rack which I place a water pan on and ran stainless steel rods across to top rails to hang my meat. Worked like a charm
Future plan is fabricate a frame to elevate the whole thing and get some wheels on it for transporting.
With alot of attention to the fire and temp I was able to make some pretty onolishious smoke meat. Kiawe and Guava smoked. I surprised myself! This is why I gave this a 5 star rating. You'd probably pay double at homedepot for the same quality smoker.
All in all, it is what it is.
Love you, bye!
The build is what you pay for. 1/16 inch steel construction, many gaps between joints. I sealed them with high temp silicon and door gasket. (Added $20 to this investment)
For some reason it arrived with fiberglass strands inside the smoke chamber.Why? I dunno? There maybe fiberglass insulation in between the top heat shield of the fire box. I cleaned it as much as I could before seasoning. That can ruin someones day if ingested. Be careful!
I have problems with too much heat. Even with the smallest fire, the temp climbs past 300 degrees. It may have something to do with the tropical 85 degree climate i live in. I see lots of reviewers are in 40 degree weather and claim the temp remains at 200. To say the least I'm still working on a solution for this. I may try covering the lower rack with foil as one reviewer mentioned. I do not want to smolder the fire to control the heat.
Yes. The thermometer is inaccurate. Use a digital one and note the difference.
My first cook I pulled all but the bottom rack which I place a water pan on and ran stainless steel rods across to top rails to hang my meat. Worked like a charm
Future plan is fabricate a frame to elevate the whole thing and get some wheels on it for transporting.
With alot of attention to the fire and temp I was able to make some pretty onolishious smoke meat. Kiawe and Guava smoked. I surprised myself! This is why I gave this a 5 star rating. You'd probably pay double at homedepot for the same quality smoker.
All in all, it is what it is.
Love you, bye!
Brian Rhoades : Doesn't get hot enough
This smoker would not get to temp. It struggled to get to 200 degrees and I was able to get it to 210 degrees once. I have an accurate temperature gauge that showed the stock one was fairly accurate (within 5 degrees) and I also confirmed with an infrared thermometer. I've tried multiple times to cook with this unit, but I have had zero success. Was able to put this item together rather easy in less than 20 minutes, but overall a waste of money because I am unable to cook with it. I would look for a different smoker If i were you.
Amazon Customer : Pretty solid smoker!
I have to say, everything I’ve done on here has turned out really great. I have had to babysit the smoker most of the time to keep the temp from running away on me, and to sneak in a few extra beers. So there’s that..
The method for securing the handle could be improved. The shaft of the handle slips through the door and a thin metal clip holds it in place. I broke the clip in half trying to install it, so my handle can come off, but it doesn’t affect the performance at all, so I can over look that too.
It would be better if it were made of a little thicker sheet metal. It’s seeems like 1/16 thickness and 1/8 would be better. But also heavier. All in all, I’d buy it again!
Amazon Customer : Needs some modifications.
This can be a great smoker if you want to take the time to modify it. If you were going to build one anyway, it is a great start... BUT, if you want one ready to go right out of the box it might not be for you. I have a full size smoker and was looking for a smaller one. The smaller version of this smoker has a single door latch that appears to work very well... this one does NOT. In stead, it has two latches with the lower one being on the bottom and very contrary to latch. I requested the latch from the smaller one, but customer service sent me the wrong parts, TWICE. I gave up on them and fixed it myself. It does need a damper between the fire box and smoker box to help control the flame. The door has a seal, but smoke leaks out between the smoker box and around the temp gauge. On the up side, it has a nice fire box with removable ash drawer and it seems to hold temp very well. Customer support is not much! I would highly recommend to purchase this from a local supplier and not from here, that way you can check it out for yourself... again, don't rely on customer support.
AmazonCustomerUSA : Looks solider then it is
G.Quinton : Green with envy.
Getting a bit green with envy of all my friends and their Komodo style grills I was looking for a more affordable smoker than the $800 or more cost of the ceramic eggs. The Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker ... seemed to fit my criteria. First it is about 1/4 the cost of a large egg, and it will cook about 5 times as much meat. Second, it isn't your typical side-mounted smoker/grill. This is purpose built to be a smoker. Low and slow cooking of lots of meat. Does it work? Yes, but you will want to do the following: 1. Buy some hi temp sealant and seal all the joints during assembly. 2. Buy some wool gasket and put a gasket all around both doors. 3. Add a baffle. The smoke and heat come out the side of the firebox and tend to cook the meat directly above faster than the rest, but if during construction you screw on a piece of one of those disposable aluminum trays to direct the smoke towards the center of the chamber things will cook more evenly. Finally you must use hard wood or lump charcoal. Regular briquettes do not get hot enough. A starter chimney full of briquettes never got above 180 degrees F, while a chimney full of lump got to 225-250 quickly and was maintainable for an hour. My only quibble is the air vent on the firebox is a thin sheet metal with an easily bent tab. You want to be careful opening and closing the vent.
Stephanie Moore : Delivery issuses hope it works
Just received my smoker today, has a significant dent in the smoker itself and a small ding on the fire box door. I don't want to send it back because we are supposed to use it for a BBQ father's day weekend please make a note to your delivery provider that this is unacceptable... I didn't spend good money on a dented smoker . Hopefully it will work just fine.????????
Nate : I would return if could.
Once I put the smoker together I noticed it wasn’t completely lined up, so took it apart and tried again. After the second time reassembled it still have cracks showing. I test ran it with only wood which I noticed a paint smell and dripping coming from inside smoker. Let sit at 200 degrees for 5 hours thought it would be fine. Next day I started to prep meat for jerky. After I moved to designated area for smoking I noticed the offset door is already rusting away, and should not be rusting after a day of using. Once I smoked the meat half of the meat was completely charred. I’m thinking because the offset is not detached from the smoker that the heat from the box radiated more heat then necessary. I would not recommend this smoker to anyone..
Matthew Anderton : Awesome little smoker!
I've had a lot of smokers in my day... one of those little rocket ship vertical charcoal smokers, an electric box smoker you just put chips in, a small Traeger, etc. But the best food I've smoked has been on my Weber kettle. But when your kettle is stuck smoking a brisket, you can't crank out burgers and steaks and whatnot for the masses. Why not get a second kettle you say? Yeah, might have been the logical and even cheaper choice... but you watch enough YouTube videos on smoking and you see people with some cool smokers. Just wanted to try something new and different.
Anyway, just got this guy today - assembles quickly and easily. Don't just take it out of the box and set it on the ground without it's legs though - it's got fragile little rails on the bottom to hold the grease pan. Bent the crap out of mine.
Built a nice big fire in it and let it season for an hour or two, then brought the temp down and threw in a pork loin. Very happy with the temperature control, though I did kind of torch the bottom of my pork loin - even on the top shelf. It peaked out at 300 at one point, but I wouldn't have thought that was enough to char my meat. But it's my fault - fire was a little too big. The dampers and the fire box are built nice with a lot of attention to little details and very easy to clean out.
Only been a day and one cook, but so far so good. Would definitely recommend. Will update if anything changes.
I wanted to buy the bigger one, but there were only 2 in stock and I snoozed and lost.
Anyway, just got this guy today - assembles quickly and easily. Don't just take it out of the box and set it on the ground without it's legs though - it's got fragile little rails on the bottom to hold the grease pan. Bent the crap out of mine.
Built a nice big fire in it and let it season for an hour or two, then brought the temp down and threw in a pork loin. Very happy with the temperature control, though I did kind of torch the bottom of my pork loin - even on the top shelf. It peaked out at 300 at one point, but I wouldn't have thought that was enough to char my meat. But it's my fault - fire was a little too big. The dampers and the fire box are built nice with a lot of attention to little details and very easy to clean out.
Only been a day and one cook, but so far so good. Would definitely recommend. Will update if anything changes.
I wanted to buy the bigger one, but there were only 2 in stock and I snoozed and lost.
PrimeTime : So far so good.
Didn’t notice any major leaks in my first burn until the temp went over 250. It leaking smoke by the large door seams. I did but the silicon like other reviews said so I’ll put that in tomorrow. I also ordered the gasket a few minutes ago. Temp has been right under 250 for about an hour straight. Cooking on it tomorrow will keep you posted.
11/2
Did some 2” pork streaks three hours. Maintained temp for three hours strong. Steaks came out amazing.
I added the gasket. No leaks at a lot after that. I did build a platform for the smoker because it’s a little too low to the ground for me.
Great purchase!!
william h newton : Here is what I found.
One star is probably to much for this. Both doors do not seal and leak badly. Unit was bent in box and not from shipping but from cheap steal. Had to straighten the doors and smoke chamber. Sealed both compartments with high temp silicone, not included. Fire box damper does not slide properly and was missing screws. Damper on smoke chamber assembly is put together with an aluminum rivet and broke on seasoning of the unit. Temp control is impossible due to lack of air restriction. Do not recommend this unit for serious smokers.
Amazon Customer : Poor quality, unmanageable temperatures, manufacturer should be ashamed.
I’m very displeased with this smoker. I figured even at $150 it would do the basics and I would eventually trade up to a better model down the road. The firebox is the most useless, poor quality piece of manufacturing you can get. I have a hard time understanding just how they thought it would be OK producing a vent that doesn’t actually block air from flowing in when you close it. I put a full chimney of hot coals in and I couldn’t stop them from continuing to rise in temperature. Initially I thought that the hot weather and full chimney method was what made it more difficult. No. I put a bed of unlit coal into the box, then I put 3 lit coals in the middle. The temperature rose steadily and once I got into smoking range I closed the vents again. The temperature still kept rising. This is obviously due to the incredibly bad quality of the build and the many cracks and leaks which cause too much oxygen to flow into the unit. I did the mods like all the reviews say, but that still didn’t stop the regulation of temperature from being completely unmanageable. DO NOT BUY THIS SMOKER. Trash.
Ric : It's great but keep in mind first few uses will run hotter
Hello Please keep in mind this is my first smoker ever and I was smoking in 38 degree weather and sometimes down to 22..
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
Matthew J Miles : Do not buy!! Junk!!!
The door handle I received did not fit. Either they did a redesign or shipped a door handle from a different model.
The brackets that hold the racks are very weak. They were stuck together for shipping and when I pulled them apart the weld came off.
The temperature of the smoker is very hard to control. Possibly because my door won't seal because the handle they shipped was too short for the bracket they shipped.
Much of the metal was warped and it took some real effort to get the offset smoker box attached to the meat box.
I appreciate they tried to make an affordable entry level smoker for beginners to see if they like the hobby. Unfortunately it is just a waste of money and I'll have to buy a better one.
The brackets that hold the racks are very weak. They were stuck together for shipping and when I pulled them apart the weld came off.
The temperature of the smoker is very hard to control. Possibly because my door won't seal because the handle they shipped was too short for the bracket they shipped.
Much of the metal was warped and it took some real effort to get the offset smoker box attached to the meat box.
I appreciate they tried to make an affordable entry level smoker for beginners to see if they like the hobby. Unfortunately it is just a waste of money and I'll have to buy a better one.
Fritch : Mmmm finger licking good
The amount of food that's been prepared is mind boggling. Read reviews and YouTube videos. Take the time to follow people's suggestion's. For the price a little extra effort makes this smoker a fantastic buy. Also works phenomenally well. I bought the regular size smoker if I was to buy again I would go for the bigger one. Also smokin in the winter make a cover out of a welding blanket for protection against heat loss due to cold and wind.
Picture added after two years of use. phenomenal smoker. Well made. Read other reviews for ideas for upgrading as you assemble this smoker. I have smoked 600 plus pounds of Boston Butt for pulled pork also fantastic to use breakfast use just like bacon. Works fantastic for any smokeable meat. Ribs have fantastic flavor making your own pastrami is by far the best. The best upgrades I can think of is to first test and Mark your boiling point of the temperature gauge. Also seal All seams and parts on inside with high temp red silicone. Use masking tape / plastic wrap and red silicone to make your door seals. Also putting springs on inside of the air intake to better control air intake thus better temp control and charcoal useage this makes a very large difference in how well your smoker will work. I haven't bought a cover for this yet bu I plan on purchasing one soon. Also look on the internet for other things people have done to make this smoker fantastic.
Picture added after two years of use. phenomenal smoker. Well made. Read other reviews for ideas for upgrading as you assemble this smoker. I have smoked 600 plus pounds of Boston Butt for pulled pork also fantastic to use breakfast use just like bacon. Works fantastic for any smokeable meat. Ribs have fantastic flavor making your own pastrami is by far the best. The best upgrades I can think of is to first test and Mark your boiling point of the temperature gauge. Also seal All seams and parts on inside with high temp red silicone. Use masking tape / plastic wrap and red silicone to make your door seals. Also putting springs on inside of the air intake to better control air intake thus better temp control and charcoal useage this makes a very large difference in how well your smoker will work. I haven't bought a cover for this yet bu I plan on purchasing one soon. Also look on the internet for other things people have done to make this smoker fantastic.
D : Sad ????
The smoker showed up with dents in the door. It also showed up with no nuts, bolts, or hardware to put it together. Called amazon and of coarse they can’t do anything for they work for a big company and just say I apologize. When really they should teach their customer service reps how to empathize and relate and definitely take ownership of the situation. They then make me repackage the smoker to send back! And asked for any kind of compensation for I have to repackage this big item. After speaking for over an hour and getting to a supervisor she gave me a 15 dollar amazon gift card. I hope these big companies learn that treat every situation differently and it isn’t a small deal and to take care of customers. I’m just beside myself on how these people are trained or how they cant escalate to a person when it is the right situation. I ended up telling me to get a refund and I’ll ship back and never deal with amazon again. I wish I could cuz I do love them.
Edwin Pittins : Good design, fits a lot of meat, great price.
For the price, it's one of the best smokers on the market. Yes, it leaks (RTV and Nomex tape are not optional), but it holds a stable temperature for four or more hours and it holds a boatload of meat. I fit two half briskets, three racks of ribs, six steaks and a lamb leg in it.
The area between the firebox and the smokebox should have a baffle, and my included thermometer is off by as much as 20f. Assembly was straightforward, and mine arrived undamaged, though the locking handle for the smokebox did not fit, I needed to file the bolt holes to get it to latch. I'd buy it again in a heartbeat, but expect to put in a little extra time and money tweaking the assembly.
The area between the firebox and the smokebox should have a baffle, and my included thermometer is off by as much as 20f. Assembly was straightforward, and mine arrived undamaged, though the locking handle for the smokebox did not fit, I needed to file the bolt holes to get it to latch. I'd buy it again in a heartbeat, but expect to put in a little extra time and money tweaking the assembly.
PK : Upgraded and made some mods
Just put together the Dyna-Glo wide vertical offset smoker. Smoker had a few small dings and scratches, but nothing major. Super easy to put together. Used the high temp silicone where recommend and so far no leaks. I've only seasoned it, no meat yet. A couple notes:
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
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