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 | |||
|---|---|---|---|
| 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
TMK248 : Great smoker!
Delivered quickly and with no damage-not a scratch. Very easy to assemble. It is already mostly assembled in the box. You just have to put large parts together and add handles and legs. I did get a tube of the black silicone to seal it up at the joints and was glad I did. Very impressed with quality and fitment of components.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
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.
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.
TMK248 : Great smoker!
Delivered quickly and with no damage-not a scratch. Very easy to assemble. It is already mostly assembled in the box. You just have to put large parts together and add handles and legs. I did get a tube of the black silicone to seal it up at the joints and was glad I did. Very impressed with quality and fitment of components.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
Billy Holder : Better than the barrel.
I have been a backyard smoker enthusiast for about 8 years. I have always used a barrel type smoker. And the food is always yummy. Friends have said " Why don't you sell this stuff????!!!!"
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
Billy Holder : Better than the barrel.
I have been a backyard smoker enthusiast for about 8 years. I have always used a barrel type smoker. And the food is always yummy. Friends have said " Why don't you sell this stuff????!!!!"
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
Felo Z : Missing Parts
Please if you could avoid buying this product I would suggest that, I got this product everything was in the box except for the hardware to put it together. I have a party within a couple days that’s the reason why I bought it ...call the manufacturer They said will be more than happy to send it within 5 to 7 business days which is unacceptable
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
Consumer : Love the smoker. Hate the latches
Purchased this item after pondering for weeks. I love the size and width of the smoker and found it much easier to use than my last one. Especially love the offset design. There is one thing I do hate about this smoker and that is the two cheap small latches that closes the door. Bad design flaw in my opinion. The bottom latch is more than difficult to close since you are standing on your head looking under the smoker to close it. The plastic sleeve covering the latches slides off too easy making hard to grasp the latch. I believe if the latches were larger and the bottom door latch was not under the smoker, this would be almost a perfect smoker for me. It would take some redesigning.
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.
AmazonCustomerUSA : Looks solider then it is
RealAndy219 : Buy this right now!
This is a great smoker for the price. I wish I would’ve bought the wide body one on one hand but glad I didn’t on the other. Reason being on the wide body you can fit a couple slabs of ribs per grate, but on the regular you have to place the ribs diagonally, which limits you to one slab per grate. Which is fine, unless your cooking for a large group and want to smoke some side dishes. But for the cost difference, it wouldn’t seem worth it to me. The only issue is with the thin metal, it’s harder to maintain temps, especially when raining, chilly, or windy. Then heat recovery takes extremely long after opening the door to glaze or add something later in the cook. I find I have to add wood or charcoal every time I need to open the door.
On long cooks, if the weather is cooperating and you don’t open the door, you’ll only need to add wood or charcoal every hour or so. But when there’s rain or a cool wind you will be adding wood or charcoal every 40 minutes or so.
But for the price point, you can’t beat this little beast. You can feed a city block with one cook if you organize the food right. And with some babysitting the temps to maintain the proper heat, you’ll have everyone drooling every time you fire it up. Neighbors start coming outside and heading over within an hour of me firing up this smoker to see what smells so good and basically asking if they can grab a plate, lol. If you’re thinking about a smoker, I’d gladly recommend this bad boy.
On long cooks, if the weather is cooperating and you don’t open the door, you’ll only need to add wood or charcoal every hour or so. But when there’s rain or a cool wind you will be adding wood or charcoal every 40 minutes or so.
But for the price point, you can’t beat this little beast. You can feed a city block with one cook if you organize the food right. And with some babysitting the temps to maintain the proper heat, you’ll have everyone drooling every time you fire it up. Neighbors start coming outside and heading over within an hour of me firing up this smoker to see what smells so good and basically asking if they can grab a plate, lol. If you’re thinking about a smoker, I’d gladly recommend this bad boy.
Matt : Vary nice ALMOST great
So this budget smoker is nothing fancy no thick walls or what have you but thats not nessesarly needed ..that being said i was worried to buy this due to reviews of it comming in dented.. But mine came in perfectly the only down side is that one of the holes for the screws to the hot box didnt line up correctly but since i was already planing on using lava lock on every nook and cranny it wasnt a big deal it still holds nicely and was vary easy and straight forword to put together i recommend using thred lock on the screws so they wont wiggle out and fall on you since there are no replacement screws in the box.. I mean they might not even come out anyways i really dont know ..but i still havent used it yet i plan to smoke an american wagyu brisket this Saturday for my moms birthday and ill leave an update on that and wear and tear i plan to take care of this pit by cleaning after each use and keeping it covered since its thin metal i dint want it getting close to rusting and will also spray another coat of heat resistant paint to cover scruff marks(from me moving it around my table) and blend in the lava lock better so it looks seamless .. But sofar i am happy with the price and product
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.
Eric B : Nicely priced smoker
After receiving and assembling my smoker, I used it the next day on Thanksgiving. It took me about 30 to 45 minutes to regulate the temperature. I added a pan of water to help control the temperature and introduce humidity. I used charcoal and wood. I smoked this 13-14 pound turkey approximately 3 1/2 hours. Once I figured out the temp, It was easy going. The smoker is spacious and easy to use. Great price! The two negatives I have about this item are: Bending down to latch and unlatch the grill is not so convenient but it helps create a tight seal. The second negative is those flimsy legs. After I finished smoking, I moved the grill and two of the legs folded and bent. The smoker is great, just don't move it without picking it up.
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!
Walter the Southern Gentleman : Nice inexpensive (ish) smoker. Great for starting out!
So far, I've only smoked a couple of turkeys in this.
Pros: Easy to setup and use. Plenty of racks.
Cons: somewhat hard to regulate temperature of the smoke box.
The coating of the inside of the firebox can get too hot and generate a bad smell so you should be careful with running the smoker and not let the heat get too high.
To help with hotspots, I needed to put a tray on the bottom shelf with some bricks to help hold in the heat when you open the door. The metal is a little thin, and that makes it harder to control the temperature when it's cold outside.
OVERALL:
It's a good smoker and you should be able learn how to cook smoked meats for whomever you wish to cook for.
Pros: Easy to setup and use. Plenty of racks.
Cons: somewhat hard to regulate temperature of the smoke box.
The coating of the inside of the firebox can get too hot and generate a bad smell so you should be careful with running the smoker and not let the heat get too high.
To help with hotspots, I needed to put a tray on the bottom shelf with some bricks to help hold in the heat when you open the door. The metal is a little thin, and that makes it harder to control the temperature when it's cold outside.
OVERALL:
It's a good smoker and you should be able learn how to cook smoked meats for whomever you wish to cook for.
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.
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.
FirefighterDAD : Great for a budget smoker but needs some help
Made in China. That should sum it up.
Listen, if you are looking for a budget smoker, this one is great. It has its flaws but most can be corrected with cheap modifications such as high heat silicone and gaskets. Both of which were easy to apply. But it does have its downfalls...
Pros:
1. Large smoke box - can fit maybe 3 or 4 17lb-ish briskets in the smoker
2. Easy to assemble- instructions were not great but assembly remained easy. My unit came with a nut missing that held the vent in place. Vent still works but it is loose. One screw for the firebox was difficult to attach but possible. Will need two people when attaching the firebox or a sturdy set up that allows the firebox support while attaching it. The rest of the unit was a breeze to assemble.
3. Inexpensive - its a great smoker for the price. Not top of the line as far as smokers go, but if you are looking to remain in a tiny budget this works well with some modifications and lots of attention
4. Separate ash tray - the addition of an ash tray under the charcoal box is a welcomed addition. Wish both the ash tray and charcoal box had a system that allowed you to pull them out far enough without appearing as if they will tip over
Cons:
1. Fire box is too small - for the size of the smoke box, the fire box seems inadequate. Same with the ash tray, it fills up quickly if you burn through your fire load fast.
2. Thin metal - the box is made of very then metal which would be an issue in colder temperatures. If this is your case, look into investing in a heat resistant blanket, such as one that a welder would use
3. Vent - the air vent is too loose. Fully closed still allows air flow. This makes maintaining temp control difficult.
4. Customer Service - the latch which helps seal the bottom of the smoke box broke off my unit the first day of use. It is held together with two small pins, which popped off and disappeared into the yard (my latch was tight). I contacted customer service same day with no acknowledgement or reply. I also mentioned the missing screw on the air vent. I will have to look for a modification to hold said latch in place.
5. A lot of leaks - there are a lot of areas for smoke and heat to leak. This is easily fixed with high heat silicone but is a testament to the build quality.
Listen, if you are looking for a budget smoker, this one is great. It has its flaws but most can be corrected with cheap modifications such as high heat silicone and gaskets. Both of which were easy to apply. But it does have its downfalls...
Pros:
1. Large smoke box - can fit maybe 3 or 4 17lb-ish briskets in the smoker
2. Easy to assemble- instructions were not great but assembly remained easy. My unit came with a nut missing that held the vent in place. Vent still works but it is loose. One screw for the firebox was difficult to attach but possible. Will need two people when attaching the firebox or a sturdy set up that allows the firebox support while attaching it. The rest of the unit was a breeze to assemble.
3. Inexpensive - its a great smoker for the price. Not top of the line as far as smokers go, but if you are looking to remain in a tiny budget this works well with some modifications and lots of attention
4. Separate ash tray - the addition of an ash tray under the charcoal box is a welcomed addition. Wish both the ash tray and charcoal box had a system that allowed you to pull them out far enough without appearing as if they will tip over
Cons:
1. Fire box is too small - for the size of the smoke box, the fire box seems inadequate. Same with the ash tray, it fills up quickly if you burn through your fire load fast.
2. Thin metal - the box is made of very then metal which would be an issue in colder temperatures. If this is your case, look into investing in a heat resistant blanket, such as one that a welder would use
3. Vent - the air vent is too loose. Fully closed still allows air flow. This makes maintaining temp control difficult.
4. Customer Service - the latch which helps seal the bottom of the smoke box broke off my unit the first day of use. It is held together with two small pins, which popped off and disappeared into the yard (my latch was tight). I contacted customer service same day with no acknowledgement or reply. I also mentioned the missing screw on the air vent. I will have to look for a modification to hold said latch in place.
5. A lot of leaks - there are a lot of areas for smoke and heat to leak. This is easily fixed with high heat silicone but is a testament to the build quality.
Joshua F. : Leaves a little to be desired.
I want to give this a higher rating but it's kind of a bad design they were so worried about having the smokebox and firebox line up across the bottom which means the heat dumps out about at the top of where the firebox meets with the smokebox making the lowest shelf useless since you need to us it to baffle heat. I used a large aluminum cake pan to do so. If I had to modify it, which I'm sure I will at some point, I'd add a box between the smokebox and the firebox so flames weren't coming through into the smokebox. and I'd lower the Firebox so that the heat was coming in closer to the bottom. Then I'd weld in some angle iron just above that to lay some baffles in. I caught this on sale this Memorial Day weekend for 249 ish and it was well worth that price-wise. I've seen some people give it a 2 or 1-star rating because they don't know how to run an offset. One person said he couldn't get the temp above 200 another said he couldn't get it below 275 and that's them not knowing what they're doing. Overall if you catch this on sale it's worth it to grab it maybe you can do 4 briskets in it at once. They kill valuable cooking real estate with the sloppy design though. Also, mine came with several dents which I wasn't too concerned about if I had to rate it based on price which I'm trying not to do since I just want to rate the product regardless of price i'd give it a 5 on sale 4 when it wasn't. Also there is no reason to buy sealant or third party gaskets for this.
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!
Kansas Girl : Great product
Father’s Day Gordy for the husband and he loves it! We have done burgers, brats, ribs, pork loin and fish so far....everything has been great! Doing a pork butt for the 4th, have no doubts it will turn out great as well! Great buy....do wish the cover would have been in stock as we have to move it into shed every time we are done. So far we have only used fresh mulberry wood (from a tree we cut down) and charcoal but have ordered some other chips can’t wait to try them! Great value for the money. You can good so many different things at one time!
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.
Towne Crafted Creations : Sturdy well designed consistent smoker.
This unit surpassed my expectations. Set up was a breeze and only took roughly 15 mins with a helping hand. I did have to seal the top welds in the big chamber as you can see daylight, but that is it. Once the basket was 3/4 full with unlit charcoal, I added roughly 1/4 chimney of hot coals and dialed in the damper to get a true 225 to 230 for nearly 4 hours in the center of the main chamber. The top of the unit with the meat hooks did cook a little warmer but that is to be expected. Once this thing got to temp (roughly 30 mins) it held it for just under 4 hours without me having to do anything. It is a very sturdy unit even on the stand I built to get it up to eye level for me. Highly recommend this if you are looking into a vertical cabinet style smoker, you won’t be disappointed!
fergsRus : good after mods done
this is adequate. better than a horizontal smoker (heat moves up, not horizontally). lots of room inside and plenty of racks. Used high-temp silicone to attach firebox to smoker cabinet. first time I used it, the intake damper got stuck. I think maybe the paint melted or it was painted after it was assembled. Loosened the nuts to end of bolts and used the silicone to keep the nuts from working off. works fine now. Overall, this has a sturdy design but the legs seem too flimsy to add wheels to (don't know why it doesn't have wheels). I love the charcoal box. it is designed like a chimney and has an ash pan that is easy to empty for long smokes. Door leaks smoke, but nomex fixed that. Temp gauge is a joke; just looks nice. Took 6 hours for it to reach a reading of 150 degrees although the electronic thermometer read 200-250 for the entire 10 hr smoke
Kindle Customer : This was easily resolved the next time by placing a pan of ...
The main reason I did not give this five stars is that the design of the grate for the charcoal is problematic. It barely fits over the ash drawer and often tilts into the drawer. Setting this up is a task of precision and trial of one's patience. The design of the ash drawer and its placement in the combustion system is also not the safest. Be careful if you wish to add charcoal to extend your cooking time. If you pull the drawer too far out you could be covered with lit and hot coals as well as hot ashes. My suggestion to the manufacturer is to redesign this so that the drawer stops well before this risk factor emerges.
As suggested by other purchasers, I strongly suggest purchase of the caulking or you will lose heat and smoke through the smoker door. In addition, the grease catching drawer is far too small for the size of the product. My Thanksgiving turkey not only filled the drawer but overflowed on to the floor of my deck. If you are smoking large quantities of meat you might wish to place a large pan beneath the hole at the bottom of the smoker.
My first attempt at smoking resulted in somewhat dry meat. This was easily resolved the next time by placing a pan of hot water on the lowest rack.
Other than the above mentioned concerns, the results from the product are great. Its capacity as a smaller smoker is impressive. I plan to keep using this for may years.
Finally, if you keep your smoker outdoors as I do it might be in your best interest to purchase a cover for it. The cover manufacturer markets is relatively inexpensive and seems to be good quality. If left to the elements I am sure this product will rust, develop holes and become useless in a short amount of time. I also remove all ash from the offset section and clean out all ashes in the drawer and any other part of the combustion chamber. Moisture and ash are recipes for rusting.
As suggested by other purchasers, I strongly suggest purchase of the caulking or you will lose heat and smoke through the smoker door. In addition, the grease catching drawer is far too small for the size of the product. My Thanksgiving turkey not only filled the drawer but overflowed on to the floor of my deck. If you are smoking large quantities of meat you might wish to place a large pan beneath the hole at the bottom of the smoker.
My first attempt at smoking resulted in somewhat dry meat. This was easily resolved the next time by placing a pan of hot water on the lowest rack.
Other than the above mentioned concerns, the results from the product are great. Its capacity as a smaller smoker is impressive. I plan to keep using this for may years.
Finally, if you keep your smoker outdoors as I do it might be in your best interest to purchase a cover for it. The cover manufacturer markets is relatively inexpensive and seems to be good quality. If left to the elements I am sure this product will rust, develop holes and become useless in a short amount of time. I also remove all ash from the offset section and clean out all ashes in the drawer and any other part of the combustion chamber. Moisture and ash are recipes for rusting.
TMK248 : Great smoker!
Delivered quickly and with no damage-not a scratch. Very easy to assemble. It is already mostly assembled in the box. You just have to put large parts together and add handles and legs. I did get a tube of the black silicone to seal it up at the joints and was glad I did. Very impressed with quality and fitment of components.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
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!
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!!
AmazonCustomerUSA : Looks solider then it is
the mole : Easy to use. Looks great!
Great smoker. Very well built. Easy to control the heat and create that nice clean "blue smoke" everyone was talking about. And surprisingly didnt use as much WOOD as I thought I would for a 6 hour cook (a little charcoal to start and 4 small post oak logs throughout). As a lifetime griller, it was impressive to use very little. MOD: Used some gasket tape on the doors and high heat silicone "Lava lock" to the leaks I noticed on the 1st burn while I seasoned the pit. Didnt take much to modify. $10 bucks for tape, $10 bucks for silicone & 10 mins to do. Made some baby back ribs and the smoke ring was awesome to see! My only complaint is that it's not as wide as I hoped for. Had to cut the slabs to make them fit. And I don't think a regular to large sized brisket will fit. I'll find out soon...Should of gone with the WIDE version. But so far I really loved using this smoker. I'm never grilling again!! Maybe.
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.
Roger Wildensten : A good smoker, just seal all the seams ????
I got this smoker for christmas, and santa gave it to me early so that i could put it together abd season it. It went together very well, and everything was was wraped great. After everything was done i noted that the fire box did not seat well against the smoke chamber. I used a couple of old smoke pencils to see how bad it was, and I was very surprised. Smoke was leaking from everywhere.
I had a new tube of hi temp silicone which I caulked all of the leaking seams. I also had a roll of hi temp self adhesive gasket 1/2x1/8 and went around both doors. I also caulked the temperature gauge in the door and what a big difference.
After doing all of this the unit worked fantastically, but don’t forget some hi-temp paint to finish off the look.
Pictures of all caulked seams, and don’t forget to seal the smoke box also.
Picture of the unit cooking an 7 pound ribeye roast today. It worked just great!
I have used it now three times, and I learn something new everytime. I am having some difficulty keeping the smoker down around 225, but that comes from filling the burn box with too much charcoal.
I am finding out what chips/chunks I like, but again it’s all about moderation.
I had a new tube of hi temp silicone which I caulked all of the leaking seams. I also had a roll of hi temp self adhesive gasket 1/2x1/8 and went around both doors. I also caulked the temperature gauge in the door and what a big difference.
After doing all of this the unit worked fantastically, but don’t forget some hi-temp paint to finish off the look.
Pictures of all caulked seams, and don’t forget to seal the smoke box also.
Picture of the unit cooking an 7 pound ribeye roast today. It worked just great!
I have used it now three times, and I learn something new everytime. I am having some difficulty keeping the smoker down around 225, but that comes from filling the burn box with too much charcoal.
I am finding out what chips/chunks I like, but again it’s all about moderation.
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.
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.
Carlos A. Lara : Great smoker for the value. A lot improvements has to be done
I do consider myself as true BBQ/Smoker enthusiast. A lot of trials has been done. I do start with my weber ketter and smokey mountain 22.5. I do always look forward to improve the efficiency of the smokers. Starting with seal tight all the joints, using high temp gasket and compounds.
I will be brief explaining the pros and cons of this unit.
Pros:
1. The cheaper and wider space smoker available on the market. A lot more efficient that horizontal smoker in terms of heat efficiency. With the current basket and firebox design you can archieve 4.5 hours with charcoal lumps.
2. Keep very easy steady temps without fans controllers for hours. The curve keep between 220f to 250f without issue.
3. Plenty rack space, with the extra width and lenght.
4. The cabinet space keep temp very steady.
5. Gorgeous for brisket, pork ribs or beef ribs.
6. Easy to access the meat, to keep it moisture if you need to spray over every hour for low and slow long cooks.
Cons:
1. Sheet metsl is thin, only 1/16" a lot of heat transfer lost.
2. No inputs bay to the cabinet to use any temperature probe.
3. The firebox is modest in term in size. I do guess they should increase the size a little bit.
4. The basket inside looks like toy. It bend itseft since the first use.
5. The capacity of the basket is around 533 inch cubic.
6. I hope dynaglow read this. A lot of leakage all around the joints and spacers, including the cabinet, doors, anf firebox. (I will explain how to solve it ).
7. Not third party options available for smoker fan controllers.
8. The fire box paint get lift and stain and vent, after the second use. The should consider to create double wall design.
So not everything must to be bad news, i would like to share with you guys all the improvements thst i've doing to improve a lot over 80% the burning efficiency of the unit.
1. Buying in your local store high temp silicone cartridge between 450f to 550f, please black.
2.Buy the applicator, and run a thin firm layer around the back plate of the firebox and cabinet, from the bottom to the top.
3. Buy a new oven gasket set available here in amazon. Between 3/4" to 7/8" width. Buy it with the high temp companion sealant.
4.change the door gasket (garbage) a lot of leakage, and put into the firebox door as well.
5. Optional but not less efficience. I do built a custom stainless steel 403 basket for the firebox. Which increase the capacity from 533 cubic inch to 920 cubic inch. 42% more charcoal capacity. Plus long run due the mesh that hold smaller size during the breakdown of the charcoal. Ops... better airflow as well.
5. I did a hole righ on the left side panel. 3/4" of the distance from the bottom. Using a sawhole and buy the weber wsm rubber pad that allow me to install any ambient and meat probe inside without getting worry for leakage.
The original basket size is 5.7" H x 8.5 "W x 11"
My new custom basket is 8.0" H x 10" W x 11.5"
6. To be able to use the fan of the flameboss 500 i did modify the inner vents making the perfect fit and companion for the system.
I hope this toughts and experience can help you guys take the right decision.
I will be brief explaining the pros and cons of this unit.
Pros:
1. The cheaper and wider space smoker available on the market. A lot more efficient that horizontal smoker in terms of heat efficiency. With the current basket and firebox design you can archieve 4.5 hours with charcoal lumps.
2. Keep very easy steady temps without fans controllers for hours. The curve keep between 220f to 250f without issue.
3. Plenty rack space, with the extra width and lenght.
4. The cabinet space keep temp very steady.
5. Gorgeous for brisket, pork ribs or beef ribs.
6. Easy to access the meat, to keep it moisture if you need to spray over every hour for low and slow long cooks.
Cons:
1. Sheet metsl is thin, only 1/16" a lot of heat transfer lost.
2. No inputs bay to the cabinet to use any temperature probe.
3. The firebox is modest in term in size. I do guess they should increase the size a little bit.
4. The basket inside looks like toy. It bend itseft since the first use.
5. The capacity of the basket is around 533 inch cubic.
6. I hope dynaglow read this. A lot of leakage all around the joints and spacers, including the cabinet, doors, anf firebox. (I will explain how to solve it ).
7. Not third party options available for smoker fan controllers.
8. The fire box paint get lift and stain and vent, after the second use. The should consider to create double wall design.
So not everything must to be bad news, i would like to share with you guys all the improvements thst i've doing to improve a lot over 80% the burning efficiency of the unit.
1. Buying in your local store high temp silicone cartridge between 450f to 550f, please black.
2.Buy the applicator, and run a thin firm layer around the back plate of the firebox and cabinet, from the bottom to the top.
3. Buy a new oven gasket set available here in amazon. Between 3/4" to 7/8" width. Buy it with the high temp companion sealant.
4.change the door gasket (garbage) a lot of leakage, and put into the firebox door as well.
5. Optional but not less efficience. I do built a custom stainless steel 403 basket for the firebox. Which increase the capacity from 533 cubic inch to 920 cubic inch. 42% more charcoal capacity. Plus long run due the mesh that hold smaller size during the breakdown of the charcoal. Ops... better airflow as well.
5. I did a hole righ on the left side panel. 3/4" of the distance from the bottom. Using a sawhole and buy the weber wsm rubber pad that allow me to install any ambient and meat probe inside without getting worry for leakage.
The original basket size is 5.7" H x 8.5 "W x 11"
My new custom basket is 8.0" H x 10" W x 11.5"
6. To be able to use the fan of the flameboss 500 i did modify the inner vents making the perfect fit and companion for the system.
I hope this toughts and experience can help you guys take the right decision.
Nick86 : Great Potential!
Smoker has plenty of room to fill up. Since the metal is so thin on this, it doesn't keep very good temperature when it's cold out. Do yourself a favor and get the lavarock silicone sealer for all of the edges, along with the door gasket or smoke will come out of all of the corners of the smoker. Definitely needs some mods to make it a good smoke.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
Kansas Girl : Great product
Father’s Day Gordy for the husband and he loves it! We have done burgers, brats, ribs, pork loin and fish so far....everything has been great! Doing a pork butt for the 4th, have no doubts it will turn out great as well! Great buy....do wish the cover would have been in stock as we have to move it into shed every time we are done. So far we have only used fresh mulberry wood (from a tree we cut down) and charcoal but have ordered some other chips can’t wait to try them! Great value for the money. You can good so many different things at one time!
C. Johnson : Good smoker, but needs an assist.
Before purchasing this smoker I did research about pros/cons to this model compared to other smokers. Overall I liked this one as it had the fire box to the side, and seemed to have good adjustments. It is however very leaky regarding smoke and it was recommended that you seal it up during assembly to reduce this. As such when I put this together I used the Lava-Lock high temp RTV seal on most of the joints including between the fire box and smoker. I also used the Fireblack high-temp smoker gasket on the door. Overall this seemed to keep the smoke from escaping and it does a good job retaining the smoke and channeling it into the smoker box. The challenge I have now is that it gets hotter than I would like, and I have added some fire brick to the lower end of the smoker box to provide some buffer between the fire and the smoke box, and that seems to help. One complaint is that the control to adjust air to the fire box is very "Open", and seems to permit quite a bit of air whether open or closed, so it burns hotter than expected. I have had some success with limiting the amount of charcoal in the fire box and also ensuring my wood is wet before adding so it burns slower. Overall a good purchase so far and I am getting used to it. I think you'll be happy with it and just take your time to adjust your technique to this smoker, and you'll have good results. Recommended.
Roger Wildensten : A good smoker, just seal all the seams ????
I got this smoker for christmas, and santa gave it to me early so that i could put it together abd season it. It went together very well, and everything was was wraped great. After everything was done i noted that the fire box did not seat well against the smoke chamber. I used a couple of old smoke pencils to see how bad it was, and I was very surprised. Smoke was leaking from everywhere.
I had a new tube of hi temp silicone which I caulked all of the leaking seams. I also had a roll of hi temp self adhesive gasket 1/2x1/8 and went around both doors. I also caulked the temperature gauge in the door and what a big difference.
After doing all of this the unit worked fantastically, but don’t forget some hi-temp paint to finish off the look.
Pictures of all caulked seams, and don’t forget to seal the smoke box also.
Picture of the unit cooking an 7 pound ribeye roast today. It worked just great!
I have used it now three times, and I learn something new everytime. I am having some difficulty keeping the smoker down around 225, but that comes from filling the burn box with too much charcoal.
I am finding out what chips/chunks I like, but again it’s all about moderation.
I had a new tube of hi temp silicone which I caulked all of the leaking seams. I also had a roll of hi temp self adhesive gasket 1/2x1/8 and went around both doors. I also caulked the temperature gauge in the door and what a big difference.
After doing all of this the unit worked fantastically, but don’t forget some hi-temp paint to finish off the look.
Pictures of all caulked seams, and don’t forget to seal the smoke box also.
Picture of the unit cooking an 7 pound ribeye roast today. It worked just great!
I have used it now three times, and I learn something new everytime. I am having some difficulty keeping the smoker down around 225, but that comes from filling the burn box with too much charcoal.
I am finding out what chips/chunks I like, but again it’s all about moderation.
Dave.W. : Know what to do with it...
Many reviewers have stated that you need to do a lot of extra things to get this ready to be used as a smoker, but I found just the opposite. I guess it all comes down to personal preference and everyone has their own experience. I ordered this one because of size and price point. I received it with one 'ding' in it, but I fixed it easily. Upon initial use, the one I received smoked a little at different areas, but nothing out of the ordinary that needed extra sealing attention. It's a smoker, it will smoke a bit here and there. The main concern should be that it maintains temperature easily and the majority of the smoke goes through the system correctly. If you know what to do with it, it works just fine. Mine maintained temperature really well with minimal maintenance, and the smoke flow was admirable. Everyone has their own experience, this was mine. I really like this smoker, and it works great for me.
Consumer : Love the smoker. Hate the latches
Purchased this item after pondering for weeks. I love the size and width of the smoker and found it much easier to use than my last one. Especially love the offset design. There is one thing I do hate about this smoker and that is the two cheap small latches that closes the door. Bad design flaw in my opinion. The bottom latch is more than difficult to close since you are standing on your head looking under the smoker to close it. The plastic sleeve covering the latches slides off too easy making hard to grasp the latch. I believe if the latches were larger and the bottom door latch was not under the smoker, this would be almost a perfect smoker for me. It would take some redesigning.
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.
NoisyCricket : Probably the best wood smoker in this price range
The design of this smoker, being vertical instead of horizontal, works very well with the natural flow of smoke upwards from the firebox to the chimney. So far have made smoked ribs, pork tenderloin, chicken and pastrami.
The thermometer in the door is of little use, found it to register about 50 degrees less than actual temperature. Luckily I tested this while seasoning the smoker, and didn't waste any meat finding out the hard way.
Additional sealing is preferred for the main door, smoke rolls out from all directions without it.
For the price, I'm thrilled with it. If a hurricane carried it off, I would buy another one.
Be sure to spray the interior of the smoking vault with canola oil and run a fire for a few hours to season the interior; this will help protect against rust on the inside. And, spring for the cover when not in use.
The thermometer in the door is of little use, found it to register about 50 degrees less than actual temperature. Luckily I tested this while seasoning the smoker, and didn't waste any meat finding out the hard way.
Additional sealing is preferred for the main door, smoke rolls out from all directions without it.
For the price, I'm thrilled with it. If a hurricane carried it off, I would buy another one.
Be sure to spray the interior of the smoking vault with canola oil and run a fire for a few hours to season the interior; this will help protect against rust on the inside. And, spring for the cover when not in use.
Nurse2012 : Overall good smoker
So far this smoker is good. Not the greatest but good. The doors did not come with any gaskets so I had to get a stick on gasket to go around the doors to reduce smoke leakage. I recommend getting a good oven gasket. I will be replacing the stick on one i put on, on install once it gets here. There were several gaps between the panels so I used high temp calking to seal everything up. I did think about just welding the panels Completely but that would require removing the paint and doing a lot of prep work that I just don’t feel like investing in this smoker.
My recommendation to Dyna-Glo manufacturing is to tighten up on quality control. My smoker did come with a large dent in the main box from shipping But it was easy to bang it out with a piece of 2x4 and a nylon gamer to prevent paint damage.
First time use was a little difficult getting the temperature to maintain around 250-260 and had to put foil over the air vents on the side of the fire box. (See pictures) To generate a high smoke environment inside I used some ten foil to block off 3 sides of the chimney.
I use Royal Oak hardwood chunk charcoal in all my smokers and it works great in this smoker. Could use a larger charcoal box with smaller mesh walls but I’m happy with it so far. Will probably build a custom charcoal box at a later time.
My recommendation to Dyna-Glo manufacturing is to tighten up on quality control. My smoker did come with a large dent in the main box from shipping But it was easy to bang it out with a piece of 2x4 and a nylon gamer to prevent paint damage.
First time use was a little difficult getting the temperature to maintain around 250-260 and had to put foil over the air vents on the side of the fire box. (See pictures) To generate a high smoke environment inside I used some ten foil to block off 3 sides of the chimney.
I use Royal Oak hardwood chunk charcoal in all my smokers and it works great in this smoker. Could use a larger charcoal box with smaller mesh walls but I’m happy with it so far. Will probably build a custom charcoal box at a later time.
TMK248 : Great smoker!
Delivered quickly and with no damage-not a scratch. Very easy to assemble. It is already mostly assembled in the box. You just have to put large parts together and add handles and legs. I did get a tube of the black silicone to seal it up at the joints and was glad I did. Very impressed with quality and fitment of components.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
Used it for the first time yesterday for pork butt and chickens and very impressed with the final product. I did preseason the smoker before use as recommended in the instructions. Easy to maintain temp using mix of charcoal briquettes and chunks of hardwood. Better than my old horizontal offset box smoker. This smokes better and takes up much less room. I will be buying some of the tape sealant to seal the doors. They really don't leak much smoke but I would like to have full control over temp on colder months. I also got an aluminum drip pan and placed it in the bottom of the unit when using.
Highly recommended.
G. Hall : Make some great bbq.... it will pay for itself the first time you use it.
I read a lot of reviews about this smoker (wide-body) before making a purchase. The reviews ran from “this is the best smoker ever!” to “it leaks like a sieve, don’t waste your money!”. The funny thing about reviews is that you have to read between the lines and find some common ground. First off, this smoker is not for pro. The sheet metal is thin, which means you really pay attention to the firebox, and the smoker temps. There is a decent vent on the firebox but the vent on the chimney needs some work. There detents that hold the flap in place but if you need to position the flap in a position that is between the detents, the flap usually pops in to one or the other detents. You also can’t fully close the flap. (Yes, you wouldn’t want to do that while you are smoking.... I get it.) So, it makes fine tuning the temps more difficult than it should be. Continuing with the firebox, it would be nice if the bottom had contraption so that you could dump the ashes during a smoke. The ash tray fills up on long smokes, forcing you to leave the firebox door open for a long time so you can dump the ashes, making temp control harder. Moving on to the smoking chamber... If you are on the fence between the normal width smoker and the side body, go wide body. I guarantee you will be disappointed with the normal width one. Not because it does a poor job, it’s just that you’ll not be able to fit a whole packer brisket in it unless you separate the point from flat. With the wide body smoker, you also get a rib rack and a sausage hanger that you don’t get with the normal width one. The wide body has six shelves that slide out and have the ability to be pulled out and stay there for you place your meat, or sprtiz with your juice of choice during the smoke, not mention when you remove your brisket, pork butt, ribs, or whatever. You can see from the pictures I was able to fit five briskets in with no problem. My only complaint is the space between the shelves is very narrow and if you have a few particularly “healthy” briskets, they’ll be wedged. It isn’t a problem if you aren’t smoking a bunch of meat. Now on to something a lot of people have complained about... leaks. I was worried about leaks from what I read because I didn’t purchase any additional sealant. My fears were undeserved however. There is some “slight” leakage from where the chimney is attached to the cabinet, and from around the temperature probe. Other than those two places, I am leak free. I also read a review that said the user had a difficult time getting to temperature. Honestly, I’m not sure where that one came from. My smoker came up to temp quickly and was consistent. I’m not sure the probe is 100% accurate because those briskets in the picture were done hours before I expected them to be. I’m going to do some testing and probably replace the temp probe with a better quality one soon. So, in my opinion, this is an excellent smoker for the beginner as well the experienced. It is easy to put together. The price is right. Most importantly, it produces some great bbq. Those briskets had a smoke ring I’ve only ever seen in competition level bbq. If you are in the fence between this, other offset smokers, and maybe pellet smokers, go with this one. You won’t be disappointed.
Billy Holder : Better than the barrel.
I have been a backyard smoker enthusiast for about 8 years. I have always used a barrel type smoker. And the food is always yummy. Friends have said " Why don't you sell this stuff????!!!!"
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
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.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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