Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover review and price compare 2025
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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
|
|
|
|
|---|---|---|
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
|
|
|
|
|
|---|---|---|---|
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
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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?
Answer:
Answer:
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.
Answer:
Answer:
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!
Answer:
Answer:
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.
Answer:
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:
Answer:
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
Goddur : Missing Hardware packet
Today was the first rain and decided it was a good day to open and assemble my new Dyna-Glo indirect smoker BUT the hardware for assembling was missing. Just contacted manufacturer waiting for a reply. Will update when hardware is received. Not happy I have to wait to complete this project.
The manufacturer got back to me asking for serial number and receipt. Do they think I am going to scam them over some screws and a C-clip? Awaiting parts will update when they arrive.
The manufacturer got back to me asking for serial number and receipt. Do they think I am going to scam them over some screws and a C-clip? Awaiting parts will update when they arrive.
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.
william h newton : Here is what I found.
One star is probably to much for this. Both doors do not seal and leak badly. Unit was bent in box and not from shipping but from cheap steal. Had to straighten the doors and smoke chamber. Sealed both compartments with high temp silicone, not included. Fire box damper does not slide properly and was missing screws. Damper on smoke chamber assembly is put together with an aluminum rivet and broke on seasoning of the unit. Temp control is impossible due to lack of air restriction. Do not recommend this unit for serious smokers.
Brian Rhoades : Doesn't get hot enough
This smoker would not get to temp. It struggled to get to 200 degrees and I was able to get it to 210 degrees once. I have an accurate temperature gauge that showed the stock one was fairly accurate (within 5 degrees) and I also confirmed with an infrared thermometer. I've tried multiple times to cook with this unit, but I have had zero success. Was able to put this item together rather easy in less than 20 minutes, but overall a waste of money because I am unable to cook with it. I would look for a different smoker If i were you.
NewJerseyTim : This company needs to do some serious quality control on there products.
Arrived on time but very poor craftsmanship. The latch for the smoke door was manufactured the wrong way, not sure if it was from a different unit or what but it couldn't be used the way it was. 3 of the shelf brackets wouldn't fit into the slots correctly because of bad welds that needed to be ground down to fit properly. 1 of the shelf brackets had a missed weld, yet somehow it went through the chrome plating process, was packaged and shipped liked that. If i wasn't handy enough to fix these issues and didn't need it for the holiday weekend it would have been returned. Very disappointed in the extra work I had to do to get it together correctly.
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.
Ray A. : Not bad for $240.
Glen : No instructions, screws or bolts
Package came and a number of parts were missing, including screws and nuts. Thanks to Google, I found the instructions PDF, but the missing parts were an issue. Won't be buying anything from Dyna-Glo again.
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.
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.
Woody : The good, the bad and the ugly
Ordered this after performing extensive reviews on Amazon and BBQ/smoking related sites.
I purchased the Dyna-Glo DGO1176BDC-D not the Dyna-Glo DGO1890BDC-D Wide Body. I have noticed the reviews for both are in the same bucket here on Amazon.
The good.
Since I'm new to this I wanted to start on the small side and less expensive side.
This one got a good review on an unrelated BBQ site as well as Amazon.
So, ordered on 4/21/20. Delivered on 4/27. That was fast. Well packed and protected. No dents or other shipping related issues.
I immediately assembled it. Took a good 25 minutes. Just follow the simple instructions. Mostly a bunch of screws to turn.
The unit seems sturdy enough to last many years. It's not a thick steel, but thick enough for the money.
Some people stated the chimney doesn't fully close. Well, in my opinion, it should not completely close when closed. That's the design. Completely stopping the exit point would only create issues with overheating, combustion, etc.
Also the damper on the coal box allows air in even when fully closed. Of course it does, again, one would not want to completely stop the air flow. I've owned a few wood stoves and none of the dampers closed completely, as engineered.
The Bad.
The two doors leak air like mad. I fired it up yesterday. Used some old lump charcoal from last year. Put too much in. The first run should be empty of food to cure the paint at 175 degrees. I had a lot of trouble keeping below 200 degrees as noted on the temperature gauge. But I got through it. So the suggestion is on initial fire-up and all subsequent runs, start with the coal bin filled about 20%. Get the coals hot and then add as necessary.
The doors needs high temp seals, as many others have stated. I ordered 15 feet.
The temp gauge and chimney body leak a bit at the seams. The seam at the smoker body/coal body leaks as well. All need to be sealed.
The opening between the firebox and the main body, IMO, should have some type of sliding door to slow down the transfer of heat when required. I'll have to jury rig something.
The ugly.
No wheels to roll it around. The temp gauge is junk. Was off by 20 degrees or so. On the low side. So it read 200. My other two gauges, placed inside the smoker, read 225 and 228. So the gauge included needs to be replaced. Off by 20 degrees today, maybe 40 degrees in a few months.
I purchased a 3 pound brisket yesterday. Rubbed it with my normal spices used when I oven cook a brisket. Put in fridge. Put a large drip pan with a gallon of water in the bottom of the body. Fired up the smoker at 6 am. Got the temp around 240 and tossed in the brisket. Started the coal box about 30% full. Added as necessary to keep the heat as consistent as possible. Not an easy task with all the air leaks. Used Cowboy lump charcoal and apple wood chips for the smoke. Smoked for the first two hours or so. Then just coals. Was 203 degrees at 11 am. Great crust had formed on the exterior. Removed and wrapped in foil and then a large cotton towel. Left on the counter for an hour. Just sliced off a few pieces. It's a tad dry and fairly tender. Too much salt. Not too bad for a first try. Baby back ribs this weekend.
For a ton of information on grillin an smokin, check out https://amazingribs.com/
Stay healthy! I had the dreaded 19 all of January and half of February. All I'll say is I thought I had the flu and I thought I was going to croak. That bad!
I purchased the Dyna-Glo DGO1176BDC-D not the Dyna-Glo DGO1890BDC-D Wide Body. I have noticed the reviews for both are in the same bucket here on Amazon.
The good.
Since I'm new to this I wanted to start on the small side and less expensive side.
This one got a good review on an unrelated BBQ site as well as Amazon.
So, ordered on 4/21/20. Delivered on 4/27. That was fast. Well packed and protected. No dents or other shipping related issues.
I immediately assembled it. Took a good 25 minutes. Just follow the simple instructions. Mostly a bunch of screws to turn.
The unit seems sturdy enough to last many years. It's not a thick steel, but thick enough for the money.
Some people stated the chimney doesn't fully close. Well, in my opinion, it should not completely close when closed. That's the design. Completely stopping the exit point would only create issues with overheating, combustion, etc.
Also the damper on the coal box allows air in even when fully closed. Of course it does, again, one would not want to completely stop the air flow. I've owned a few wood stoves and none of the dampers closed completely, as engineered.
The Bad.
The two doors leak air like mad. I fired it up yesterday. Used some old lump charcoal from last year. Put too much in. The first run should be empty of food to cure the paint at 175 degrees. I had a lot of trouble keeping below 200 degrees as noted on the temperature gauge. But I got through it. So the suggestion is on initial fire-up and all subsequent runs, start with the coal bin filled about 20%. Get the coals hot and then add as necessary.
The doors needs high temp seals, as many others have stated. I ordered 15 feet.
The temp gauge and chimney body leak a bit at the seams. The seam at the smoker body/coal body leaks as well. All need to be sealed.
The opening between the firebox and the main body, IMO, should have some type of sliding door to slow down the transfer of heat when required. I'll have to jury rig something.
The ugly.
No wheels to roll it around. The temp gauge is junk. Was off by 20 degrees or so. On the low side. So it read 200. My other two gauges, placed inside the smoker, read 225 and 228. So the gauge included needs to be replaced. Off by 20 degrees today, maybe 40 degrees in a few months.
I purchased a 3 pound brisket yesterday. Rubbed it with my normal spices used when I oven cook a brisket. Put in fridge. Put a large drip pan with a gallon of water in the bottom of the body. Fired up the smoker at 6 am. Got the temp around 240 and tossed in the brisket. Started the coal box about 30% full. Added as necessary to keep the heat as consistent as possible. Not an easy task with all the air leaks. Used Cowboy lump charcoal and apple wood chips for the smoke. Smoked for the first two hours or so. Then just coals. Was 203 degrees at 11 am. Great crust had formed on the exterior. Removed and wrapped in foil and then a large cotton towel. Left on the counter for an hour. Just sliced off a few pieces. It's a tad dry and fairly tender. Too much salt. Not too bad for a first try. Baby back ribs this weekend.
For a ton of information on grillin an smokin, check out https://amazingribs.com/
Stay healthy! I had the dreaded 19 all of January and half of February. All I'll say is I thought I had the flu and I thought I was going to croak. That bad!
Lkniss : Customer service is terrible. There's a reason for this low price point.
Update Three: Amazon did not pick up the item when it was scheduled for pickup. It is now going to sit on my front porch for four days. This has become a total hassle. DO NOT BUY THIS SMOKER.
Update Two: Because the manufacturer became non-responsive to my emails regarding the parts I needed, Amazon's solution was to send me an entire smoker so that I could get the latch from the box. They are picking up the now incomplete smoker. I hope this doesn't mean someone will now receive a smoker that is missing parts. What a mess!
Update to review: One of the latches broke to the smoker door after about two weeks of owning it.
This means you can only partially close the smoker cabinet and you have very poor control of temps.
It makes it very difficult to use the smoker and expect good results. Customer service is very poor. I have been waiting for a part for TWO MONTHS NOW. I have spoken to someone on the phone twice and sent about 5 emails to customer support. They lost one of my orders and they ignored my last email. I will be reaching out to Amazon for further assistance. Buyer beware, service after the sale is very poor.
Ignore this next part. It is not worth owning this smoker. Terrible experience.
This smoker takes about 20 minutes to assemble. There are videos on youtube if you need help, but you probably won't. I recommend you get some Sil-Bond RTV 6500 to seal up all the areas on the smoker where you might lose heat or smoke unwittingly. You should seal the firebox where it goes on to the smoke cabinet, seal the edges around the temp guage, and around the smoke stack where it connects to the cabinet. I suggest getting a couple cans of Pam cooking spray to spray down the interior to protect it from corrosion before you do your first burn to season the smoker and burn off toxic compounds. This smoker is not super thick metal, so it adds an element of challenge to keep your temps right where you want them. It is part of the fun! I also recommend getting a drip bucket to put under the smoker where the grease trap is. The trap is too small for the amount of meat you could smoke at one time. Adding charcoal to your smoker, you will probably want to get a chimney shovel so you can easily scoop lump charcoal and dump it in the firebox ceramic coated burn box. If you plan to use this smoker on a deck, you will want to get a high heat protective mat to catch hot coals from transferring from your charcoal chimney to your fire box. The mat will also save you from oil drips on your wood. As you use the smoker, to prevent noxious bitter smoke from getting on your meats, open the cabinet until your smoke is thin or "blue." You don't want to see a lot of smoke, let it burn clean and give it plenty of air with the side vent on the fire box wide open until your wood chunks are burning bright and then you can close her up and let it come back to temp before deciding what setting you want the vents at to bring your temp up or down. The heat is hotter on the firebox side of the cabinet so be aware food on that side of the rack will cook faster or char if you don't rotate. A way to combat this is to buy a stainless steel tray and put water in it, and place it on a lower rack above the firebox. It will absorb and radiate your hot side temp and add steam to your smoker to prevent burning your meats. I highly recommend this smoker, it turns out very good tasting meat and is a fun project to learn to smoke on. The game of controlling temps and choosing woods to use is a fun one and I wish you the best with your experiences! I will be smoking home made bacon on this smoker later this week. How cool is that?
Update Two: Because the manufacturer became non-responsive to my emails regarding the parts I needed, Amazon's solution was to send me an entire smoker so that I could get the latch from the box. They are picking up the now incomplete smoker. I hope this doesn't mean someone will now receive a smoker that is missing parts. What a mess!
Update to review: One of the latches broke to the smoker door after about two weeks of owning it.
This means you can only partially close the smoker cabinet and you have very poor control of temps.
It makes it very difficult to use the smoker and expect good results. Customer service is very poor. I have been waiting for a part for TWO MONTHS NOW. I have spoken to someone on the phone twice and sent about 5 emails to customer support. They lost one of my orders and they ignored my last email. I will be reaching out to Amazon for further assistance. Buyer beware, service after the sale is very poor.
Ignore this next part. It is not worth owning this smoker. Terrible experience.
This smoker takes about 20 minutes to assemble. There are videos on youtube if you need help, but you probably won't. I recommend you get some Sil-Bond RTV 6500 to seal up all the areas on the smoker where you might lose heat or smoke unwittingly. You should seal the firebox where it goes on to the smoke cabinet, seal the edges around the temp guage, and around the smoke stack where it connects to the cabinet. I suggest getting a couple cans of Pam cooking spray to spray down the interior to protect it from corrosion before you do your first burn to season the smoker and burn off toxic compounds. This smoker is not super thick metal, so it adds an element of challenge to keep your temps right where you want them. It is part of the fun! I also recommend getting a drip bucket to put under the smoker where the grease trap is. The trap is too small for the amount of meat you could smoke at one time. Adding charcoal to your smoker, you will probably want to get a chimney shovel so you can easily scoop lump charcoal and dump it in the firebox ceramic coated burn box. If you plan to use this smoker on a deck, you will want to get a high heat protective mat to catch hot coals from transferring from your charcoal chimney to your fire box. The mat will also save you from oil drips on your wood. As you use the smoker, to prevent noxious bitter smoke from getting on your meats, open the cabinet until your smoke is thin or "blue." You don't want to see a lot of smoke, let it burn clean and give it plenty of air with the side vent on the fire box wide open until your wood chunks are burning bright and then you can close her up and let it come back to temp before deciding what setting you want the vents at to bring your temp up or down. The heat is hotter on the firebox side of the cabinet so be aware food on that side of the rack will cook faster or char if you don't rotate. A way to combat this is to buy a stainless steel tray and put water in it, and place it on a lower rack above the firebox. It will absorb and radiate your hot side temp and add steam to your smoker to prevent burning your meats. I highly recommend this smoker, it turns out very good tasting meat and is a fun project to learn to smoke on. The game of controlling temps and choosing woods to use is a fun one and I wish you the best with your experiences! I will be smoking home made bacon on this smoker later this week. How cool is that?
Amazon Customer : Needs some modifications.
This can be a great smoker if you want to take the time to modify it. If you were going to build one anyway, it is a great start... BUT, if you want one ready to go right out of the box it might not be for you. I have a full size smoker and was looking for a smaller one. The smaller version of this smoker has a single door latch that appears to work very well... this one does NOT. In stead, it has two latches with the lower one being on the bottom and very contrary to latch. I requested the latch from the smaller one, but customer service sent me the wrong parts, TWICE. I gave up on them and fixed it myself. It does need a damper between the fire box and smoker box to help control the flame. The door has a seal, but smoke leaks out between the smoker box and around the temp gauge. On the up side, it has a nice fire box with removable ash drawer and it seems to hold temp very well. Customer support is not much! I would highly recommend to purchase this from a local supplier and not from here, that way you can check it out for yourself... again, don't rely on customer support.
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.
pullman : long term review
This is my 3rd season with this offset smoker. To start off with you will need high temp silicone to seal the seams and high temperature tape to seal the large door and fire box to get a proper seal. It is a large capacity smoker. You could do 8 slabs of ribs as I did for a party. I regularly smoke 2 slabs of ribs, 8lb or 10lb boston butt, and a brisket. Large capacity is what I'm saying. It has held up well for the 3 seasons I've had it. I keep outside it outside all year round with the cover on it. If your looking for an offset smoker, I don't think you will be disappointed with this unit
PaSkiDog : GOOD VALUE FOR $$
Appears to be well made for entry level smoker, very easy to assemble.
Arrived via UPS in PERFECT condition!
Per other users on various websites, I installed high temp gasketing on both doors as well as high temp RTV on all metal to metal connections.
I have only done the initial "seasoning" burn in but was able to control temp in the "smoking range" at minimal draft setting and exhaust damper in most closed position - I have seen videos where others have had to modify exhaust damper to allow more control, we'll see one I get smoking !
Putting a mobile machine base under this to allow some movement
Arrived via UPS in PERFECT condition!
Per other users on various websites, I installed high temp gasketing on both doors as well as high temp RTV on all metal to metal connections.
I have only done the initial "seasoning" burn in but was able to control temp in the "smoking range" at minimal draft setting and exhaust damper in most closed position - I have seen videos where others have had to modify exhaust damper to allow more control, we'll see one I get smoking !
Putting a mobile machine base under this to allow some movement
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
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.
Stephanie Moore : Delivery issuses hope it works
Just received my smoker today, has a significant dent in the smoker itself and a small ding on the fire box door. I don't want to send it back because we are supposed to use it for a BBQ father's day weekend please make a note to your delivery provider that this is unacceptable... I didn't spend good money on a dented smoker . Hopefully it will work just fine.????????
Mark A Lloyd : Putting the smoker together was easy and straight forward
Putting the smoker together was easy and straight forward. The only issue I had was that the bottom part of the smoker body was "kicked out" a bit, so when the smoker box and smoker cabinet were assembled together (and the smoker cabinet door was closed, the smoker box door would hit the cabinet door. I remedied this by placing small washer in between the two at the top of the smoker box. I did use high temp silicone sealant to seal the cabinet and smoker box (and in between the two where they mate). I have the Lavalock High Temp Nomex BBQ HT gasket on order, and will be using that on the smoker box door. The only other issue I have is with the smoker box vent. I do not have the nuts tightened down(the screws turn easily), but it takes a lot of force to move it. Anyone have any ideas on how to make this slide better, maybe some high temp grease?
I make a cart for it out of some 2x4's, plywood and caster wheels. Don't mind the messy garage in the picture.
I make a cart for it out of some 2x4's, plywood and caster wheels. Don't mind the messy garage in the picture.
G.Quinton : Green with envy.
Getting a bit green with envy of all my friends and their Komodo style grills I was looking for a more affordable smoker than the $800 or more cost of the ceramic eggs. The Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker ... seemed to fit my criteria. First it is about 1/4 the cost of a large egg, and it will cook about 5 times as much meat. Second, it isn't your typical side-mounted smoker/grill. This is purpose built to be a smoker. Low and slow cooking of lots of meat. Does it work? Yes, but you will want to do the following: 1. Buy some hi temp sealant and seal all the joints during assembly. 2. Buy some wool gasket and put a gasket all around both doors. 3. Add a baffle. The smoke and heat come out the side of the firebox and tend to cook the meat directly above faster than the rest, but if during construction you screw on a piece of one of those disposable aluminum trays to direct the smoke towards the center of the chamber things will cook more evenly. Finally you must use hard wood or lump charcoal. Regular briquettes do not get hot enough. A starter chimney full of briquettes never got above 180 degrees F, while a chimney full of lump got to 225-250 quickly and was maintainable for an hour. My only quibble is the air vent on the firebox is a thin sheet metal with an easily bent tab. You want to be careful opening and closing the vent.
R. Gagel : Love it!
Bought this as an anniversary gift for my spouse. I should have done it years ago, because this gift has really been the best. For some reason my husband truly enjoys babysitting pork butts, briskets and ribs.... He comes into the house smelling like hickory or mesquite woods, I’m having to cook Way less, the meat he smokes is delicious .....and to be super honest he’s just never seemed manlier to me. It’s also a good time to be doing the keto diet up in here.
Kristine Burks : Not great out of the box, needs some TLC to make it a great bang for the buck.
Ok so, this smoker is a great design and is super easy to put together, I give them a gold star on assembly. Their customer service is pretty sold and they bend over backwards to make things right.
Some TLC is needed to turn it into a great little smoker though. You MUST use some gasket on the doors and you MUST use some RTV to seal it up. Mine had taken a hard fall at some point so some of the joints on the big box were open a little (could see daylight). And the joint between the smoke box and smoke chamber needs it as well....basically, you gotta RTV the snot out of this thing.
And....as to why I mention their customer service...
So, on my unit the door handle didn't fall into the latch correctly. It's just a stamped bit of metal bent into a spot for the handle to lay down into. On mine, the handle doesn't make it and can't fall into the slot, just rides on top allowing the door to swing freely. I had to hit it with the dremel to make it right and of course, got my measurement wrong the first time. No worries, contacted customer support and they got one to me within a week. Installed it.....same exact problem, the handle won't fall into place. Now they're going to send me a new handle AND DOOR to try and fix it. I'm afraid it's the holes in the body are off center though and no amount of new parts will correct this.
SSssooooooo, be aware that this little gem might need some good 'ole southern know-how to get it to settle down and seal up. BUT, once you get that out of the way it DOES work like a charm. No, you won't be smoking a half a cow in it. However, if you just need a good little smoker to do everything ELSE in then this one is tough to beat.
If I had to change one thing in the design (other than the parts fitting right out of the box, just say'n guys), It'd be the grill racks. They have a great design for them to kind of fall into place and not wiggle around. But the side brackets can make this a little squirrely at times. I'm sure with use they'll open up a bit though.
Some TLC is needed to turn it into a great little smoker though. You MUST use some gasket on the doors and you MUST use some RTV to seal it up. Mine had taken a hard fall at some point so some of the joints on the big box were open a little (could see daylight). And the joint between the smoke box and smoke chamber needs it as well....basically, you gotta RTV the snot out of this thing.
And....as to why I mention their customer service...
So, on my unit the door handle didn't fall into the latch correctly. It's just a stamped bit of metal bent into a spot for the handle to lay down into. On mine, the handle doesn't make it and can't fall into the slot, just rides on top allowing the door to swing freely. I had to hit it with the dremel to make it right and of course, got my measurement wrong the first time. No worries, contacted customer support and they got one to me within a week. Installed it.....same exact problem, the handle won't fall into place. Now they're going to send me a new handle AND DOOR to try and fix it. I'm afraid it's the holes in the body are off center though and no amount of new parts will correct this.
SSssooooooo, be aware that this little gem might need some good 'ole southern know-how to get it to settle down and seal up. BUT, once you get that out of the way it DOES work like a charm. No, you won't be smoking a half a cow in it. However, if you just need a good little smoker to do everything ELSE in then this one is tough to beat.
If I had to change one thing in the design (other than the parts fitting right out of the box, just say'n guys), It'd be the grill racks. They have a great design for them to kind of fall into place and not wiggle around. But the side brackets can make this a little squirrely at times. I'm sure with use they'll open up a bit though.
Amazon Customer : Poor quality, unmanageable temperatures, manufacturer should be ashamed.
I’m very displeased with this smoker. I figured even at $150 it would do the basics and I would eventually trade up to a better model down the road. The firebox is the most useless, poor quality piece of manufacturing you can get. I have a hard time understanding just how they thought it would be OK producing a vent that doesn’t actually block air from flowing in when you close it. I put a full chimney of hot coals in and I couldn’t stop them from continuing to rise in temperature. Initially I thought that the hot weather and full chimney method was what made it more difficult. No. I put a bed of unlit coal into the box, then I put 3 lit coals in the middle. The temperature rose steadily and once I got into smoking range I closed the vents again. The temperature still kept rising. This is obviously due to the incredibly bad quality of the build and the many cracks and leaks which cause too much oxygen to flow into the unit. I did the mods like all the reviews say, but that still didn’t stop the regulation of temperature from being completely unmanageable. DO NOT BUY THIS SMOKER. Trash.
Guy M. Manuel : For Experienced Meat Smoker, I am Impressed
Impressed with this smoker. Had been in meat business for about 15 years and have smoked thousands pounds of sausage and meats. This little smoker kept the temperature in freezing weather and put out great smoke. I would recommend this one above others to my friends.
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
Big Tex : Bang for your Buck$$
Unboxed it, had FDA silicone and Lavalock gasket roll, easy to install with clear instructions.
Seasoned it that night works well, I haven't modified anything except sealing the firebox to the smoker, chimney and the doors.
Smoked my first time this weekend, if you keep coals on it and add an occasional chunk of wood, smokes clean all day. Held at approximately 250 degrees using lump charcoal for about 6 hrs.
Buddy came over to help with the first smoke, now he's getting one.
Lots of space inside, we ended up smoking 4 racks of ribs, oxtail, smoked sausage, and some brats-under the drippings of course.
*** Assembly Note: Run a bead of silicone around each opening to the firebox during assembly. Saves time.
Run another bead around the outside of the thermometer on the amoker door- upon seasoning smike leaked there.
Enjoy.
Seasoned it that night works well, I haven't modified anything except sealing the firebox to the smoker, chimney and the doors.
Smoked my first time this weekend, if you keep coals on it and add an occasional chunk of wood, smokes clean all day. Held at approximately 250 degrees using lump charcoal for about 6 hrs.
Buddy came over to help with the first smoke, now he's getting one.
Lots of space inside, we ended up smoking 4 racks of ribs, oxtail, smoked sausage, and some brats-under the drippings of course.
*** Assembly Note: Run a bead of silicone around each opening to the firebox during assembly. Saves time.
Run another bead around the outside of the thermometer on the amoker door- upon seasoning smike leaked there.
Enjoy.
Glen : No instructions, screws or bolts
Package came and a number of parts were missing, including screws and nuts. Thanks to Google, I found the instructions PDF, but the missing parts were an issue. Won't be buying anything from Dyna-Glo again.
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.
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.
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.
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.
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.
steven : Pretty sturdy, will be doing some mods.
Assembly was extra easy, common tools and about 10 minutes and I had it done.
Was delivered with some dings and scratches (see pictures 1,2,5,6) nothing to major. Was missing 1 screw and nut from the intake damper.
The door has a slight gap all the way around when closed, I thought ahead and ordered high temp sealant so it shouldn't end up being a problem (picture 4).
Firebox has a gap (picture 3) I'll use the same sealant to fix that issue as well.
The only real issue I see at the moment is the damper seems slapped together, lots of play and no way to control air intake completely. I'll be working on a mod to fix that issue and a leg mod to sturdy it up just a tad more.
Update 1. During the seasoning burn I noticed it was terrible hard to keep the temp stable, I went and got some high temp rtv to seal everything that may leak air, the intake damper is probably the #1 issue being it's cheap design. I will modify a new damper and update after my first cook.
Update 2. Purchased fireblack smoker gasket and installed around both doors, super high heat rtv and sealed all the joints. I am on my second 15+ hour smoke and temp is super easy to control now. Still not happy with the damper but just sealing the unit helped tremendously.
Was delivered with some dings and scratches (see pictures 1,2,5,6) nothing to major. Was missing 1 screw and nut from the intake damper.
The door has a slight gap all the way around when closed, I thought ahead and ordered high temp sealant so it shouldn't end up being a problem (picture 4).
Firebox has a gap (picture 3) I'll use the same sealant to fix that issue as well.
The only real issue I see at the moment is the damper seems slapped together, lots of play and no way to control air intake completely. I'll be working on a mod to fix that issue and a leg mod to sturdy it up just a tad more.
Update 1. During the seasoning burn I noticed it was terrible hard to keep the temp stable, I went and got some high temp rtv to seal everything that may leak air, the intake damper is probably the #1 issue being it's cheap design. I will modify a new damper and update after my first cook.
Update 2. Purchased fireblack smoker gasket and installed around both doors, super high heat rtv and sealed all the joints. I am on my second 15+ hour smoke and temp is super easy to control now. Still not happy with the damper but just sealing the unit helped tremendously.
Matthias : A top level smoker for a low price. Mod's necessary and useful.
The only reason this smoker gets 4 stars is because of the reviews and would get 5 stars without the extra work...
I was in the market for a smoker and wanted an upgrade from my can-style smoker to an offset style. I was planning on spending $500 to get a "good" one, but changed my mind after reading reviews of many 5 star rated smokers. Many had intricate and electrical parts that, if failed, would require an impossible return process of breaking down a used smoker and shipping it back. This one is $150, and if you follow the other reviews to modify it properly, will work like a champ.
After receiving the smoker the first step was assembly, which may require a soft mallet and a board to hammer it back to straight edges. What I would say is a necessary part of the assembly is using high heat silicone to seal up all the grooves, the thermometer, chimney and the handle of the smoker door on the outside of the smoker. Also, using a rockwool type gasket to line the doors of the smoker and charcoal box so they have a tighter seal is vitally important. Just order them with the smoker, trust me. I also lined the inside with heavy duty foil which helps (the metal is made in China and very thin).
I HIGHLY recommend the review posted by V. Trice and his YouTube video... this was super helpful.
As far as the end product my 1st run of ribs was as good as I've ever cooked. 2 racks of baby backs took 5 hours total time.
One comment I did not see in any review was that a large amount of charcoal/wood is needed. Filling the charcoal basket to full or even overflowing is necessary. It may use a bit more coal than normal but charcoal is cheap compared to great bbq.
THANKS VINCENT!
I was in the market for a smoker and wanted an upgrade from my can-style smoker to an offset style. I was planning on spending $500 to get a "good" one, but changed my mind after reading reviews of many 5 star rated smokers. Many had intricate and electrical parts that, if failed, would require an impossible return process of breaking down a used smoker and shipping it back. This one is $150, and if you follow the other reviews to modify it properly, will work like a champ.
After receiving the smoker the first step was assembly, which may require a soft mallet and a board to hammer it back to straight edges. What I would say is a necessary part of the assembly is using high heat silicone to seal up all the grooves, the thermometer, chimney and the handle of the smoker door on the outside of the smoker. Also, using a rockwool type gasket to line the doors of the smoker and charcoal box so they have a tighter seal is vitally important. Just order them with the smoker, trust me. I also lined the inside with heavy duty foil which helps (the metal is made in China and very thin).
I HIGHLY recommend the review posted by V. Trice and his YouTube video... this was super helpful.
As far as the end product my 1st run of ribs was as good as I've ever cooked. 2 racks of baby backs took 5 hours total time.
One comment I did not see in any review was that a large amount of charcoal/wood is needed. Filling the charcoal basket to full or even overflowing is necessary. It may use a bit more coal than normal but charcoal is cheap compared to great bbq.
THANKS VINCENT!
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.
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!
NewJerseyTim : This company needs to do some serious quality control on there products.
Arrived on time but very poor craftsmanship. The latch for the smoke door was manufactured the wrong way, not sure if it was from a different unit or what but it couldn't be used the way it was. 3 of the shelf brackets wouldn't fit into the slots correctly because of bad welds that needed to be ground down to fit properly. 1 of the shelf brackets had a missed weld, yet somehow it went through the chrome plating process, was packaged and shipped liked that. If i wasn't handy enough to fix these issues and didn't need it for the holiday weekend it would have been returned. Very disappointed in the extra work I had to do to get it together correctly.
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.
Robert MacDonald : No hardware/found-good smoker
It did not come with any hardware, fortunately i keep 316 ss on hand, did initial burn off and it worked fine for that, will be smoking foods tonight and will update, the 3 stars is only because of hardware at this point., 2 days later i found the hardware, taped between 2 bottom flaps of cardboard box, performed 1 smoke and it works great as long as you seal the troubled areas, royal oak natural charcoal lasts a long time, use soaked wood chunks wrapped in foil and the wood will last also. After using a few times it seems to work really well, takes some time to get used to but keep trying and the easier it gets
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
After several smokes i figure the door thermometer is 60 degrees high so be like me and have several digital ones, always good to measure temps everywhere, it will help you to know best places for thinner meats.
Douglas W. Storey : Good smoker for the price.
I wanted to use this a few times before writing a review. There are better smokers out there but for the price this is a gem. I have smoked many briskets, ribs, and pork butts in this smoker and it does the job very well. That said, be ready to stoke the fire every hour so if you are smoking meat, plan on being around the house all day. Secondly, I would seal off the firebox and smoker door with heat resistant insulating tape to keep the smoke in the smoker. It is not air tight at all but you have to do that with the most expensive smoker.
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.
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
PaSkiDog : GOOD VALUE FOR $$
Appears to be well made for entry level smoker, very easy to assemble.
Arrived via UPS in PERFECT condition!
Per other users on various websites, I installed high temp gasketing on both doors as well as high temp RTV on all metal to metal connections.
I have only done the initial "seasoning" burn in but was able to control temp in the "smoking range" at minimal draft setting and exhaust damper in most closed position - I have seen videos where others have had to modify exhaust damper to allow more control, we'll see one I get smoking !
Putting a mobile machine base under this to allow some movement
Arrived via UPS in PERFECT condition!
Per other users on various websites, I installed high temp gasketing on both doors as well as high temp RTV on all metal to metal connections.
I have only done the initial "seasoning" burn in but was able to control temp in the "smoking range" at minimal draft setting and exhaust damper in most closed position - I have seen videos where others have had to modify exhaust damper to allow more control, we'll see one I get smoking !
Putting a mobile machine base under this to allow some movement
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!
Scott : Most cooking space available in a mass-market smoker!
I have now purchased two of these smokers. They have been fantastic. There are, however, some things I'd like to point out after reading some of the other comments.
When you purchase a smoker like this, and sometimes even a custom smoker such as a Lang or East Texas model, you WILL have to do some extra work. On this model, it isn't nearly as much as I've seen with others. Read through the cooments! See what people are saying about high temp gaskets and sealant? DO IT! When I assembled this model, I filled all screw holes that entered either chamber with and created a secondary and tertiary seal between the firebox and cook chamber with Lavalock sealant and gasket. To date I have no leaks.
Having said that, learning how to control temperature and burn rate will be trick with these. These are technically charcoal smokers and not stick burners, so the firebox is smaller than you'd expect for a stickburner. Eventually I will Frankenstein the second smoker with a fabricated firebox and see how much better it does.
All in all, you can't go wrong with this smoker, ESPECIALLY if you like to have large parties where you have alot of people to feed. you can put such a huge variety and quantity of food in here that you will likely have leftovers.
When you purchase a smoker like this, and sometimes even a custom smoker such as a Lang or East Texas model, you WILL have to do some extra work. On this model, it isn't nearly as much as I've seen with others. Read through the cooments! See what people are saying about high temp gaskets and sealant? DO IT! When I assembled this model, I filled all screw holes that entered either chamber with and created a secondary and tertiary seal between the firebox and cook chamber with Lavalock sealant and gasket. To date I have no leaks.
Having said that, learning how to control temperature and burn rate will be trick with these. These are technically charcoal smokers and not stick burners, so the firebox is smaller than you'd expect for a stickburner. Eventually I will Frankenstein the second smoker with a fabricated firebox and see how much better it does.
All in all, you can't go wrong with this smoker, ESPECIALLY if you like to have large parties where you have alot of people to feed. you can put such a huge variety and quantity of food in here that you will likely have leftovers.
Royce McQuaig : Great Smoker
I bought this for wife when her other smoker died. She and our oldest daughter put it together with out any problem. The handles make it easy to move as long as you have another person to help. She did a few modification to. Putting a seal around the doors and one where you join the 2 pieces together. She also put some foil on the inside of the door to help it retain heat as the fire box door gets opened when you add more fuel. She used it to make Thanksgiving dinner and the turkey was very very moist. She is more than happy with it. The only think she would like to see is maybe locking caster so she can move it when no one is home by herself.
SDH : :DO NOT BUY" very thin metal and missing all of the screws and nuts required to assemble the unit.
After waiting to Dyna-Glo for about a week, it finally arrived. During the process of unloading the unit from the box, I realized that the unit was made of very thin metal, I was not too concerned, what really got me upset was that after removing all of the parts for assembly, all of the screws and nuts required to assemble the unit was missing, that spokes volume about the quality control that the manufacture has. Do not buy
Derek W. Small : Really nice grill for the money.
I'm new to smoking, but so far I'm pretty happy with this grill. If you are looking for a top of the line grill, you probably won't like it, but if you think of it as a basis for a great smoker you will like it. It isn't really heavy sheet metal, but it's sturdy if you don't abuse it. The handles and clasps are actually pretty nice. And the fact that it's not really heavy steel makes it easy to move by yourself.
If you want to make a really great grill, then, buy some nomex tape for the doors. This one from BBQgaskets.com works great, and there is enough extra to make a mistake or two. https://www.amazon.com/gp/product/B00TAJW0QE/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1. You also will want to run to your local car parts store and buy some high-temp RTV silicon to seal up ALL joints. The red silicon actually adds a nice accent, and it's usually rated much higher than you should ever get the grill up to. Wipe off any excess before it dries and it's not hard to make it look pretty good.
I also recommend buying 1 or 2 rolls of aluminum foil tape and completely lining both boxes and doors with at least two layers of foil. The foil really helps with heat retention. You absolutely must do this before you use the grill the first time though. If you apply it while the inside is still clean, it sticks great and should last for years. If you wait until after you have used it once, you will always be fussing with it. I covered everything, even where the rack holders go. You just poke the holes out after you are done and the rack holders fit still without any problem.
The last thing I did was buy a few 13.5 x 9.5 x 3 inch aluminum foil pans. I don't really get why they put a water pan under the firebox, and made it out of steel. I use the factory water pan as an ash try, and put one of the foil pans at the bottom of the larger smoker box to both old water, and catch drippings. I've been experimenting with putting the foil pan on the first shelf to get a little more moister in the main grill box, but it works pretty well in the bottom, the only catch is you have to keep the heat up to at least 220-240 for it to do much.
This grill will hold a lot of meat, and is a great choice if you have been wanting to try smoking with charcoal.
If you want to make a really great grill, then, buy some nomex tape for the doors. This one from BBQgaskets.com works great, and there is enough extra to make a mistake or two. https://www.amazon.com/gp/product/B00TAJW0QE/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1. You also will want to run to your local car parts store and buy some high-temp RTV silicon to seal up ALL joints. The red silicon actually adds a nice accent, and it's usually rated much higher than you should ever get the grill up to. Wipe off any excess before it dries and it's not hard to make it look pretty good.
I also recommend buying 1 or 2 rolls of aluminum foil tape and completely lining both boxes and doors with at least two layers of foil. The foil really helps with heat retention. You absolutely must do this before you use the grill the first time though. If you apply it while the inside is still clean, it sticks great and should last for years. If you wait until after you have used it once, you will always be fussing with it. I covered everything, even where the rack holders go. You just poke the holes out after you are done and the rack holders fit still without any problem.
The last thing I did was buy a few 13.5 x 9.5 x 3 inch aluminum foil pans. I don't really get why they put a water pan under the firebox, and made it out of steel. I use the factory water pan as an ash try, and put one of the foil pans at the bottom of the larger smoker box to both old water, and catch drippings. I've been experimenting with putting the foil pan on the first shelf to get a little more moister in the main grill box, but it works pretty well in the bottom, the only catch is you have to keep the heat up to at least 220-240 for it to do much.
This grill will hold a lot of meat, and is a great choice if you have been wanting to try smoking with charcoal.
Amazon Customer : Poor quality, unmanageable temperatures, manufacturer should be ashamed.
I’m very displeased with this smoker. I figured even at $150 it would do the basics and I would eventually trade up to a better model down the road. The firebox is the most useless, poor quality piece of manufacturing you can get. I have a hard time understanding just how they thought it would be OK producing a vent that doesn’t actually block air from flowing in when you close it. I put a full chimney of hot coals in and I couldn’t stop them from continuing to rise in temperature. Initially I thought that the hot weather and full chimney method was what made it more difficult. No. I put a bed of unlit coal into the box, then I put 3 lit coals in the middle. The temperature rose steadily and once I got into smoking range I closed the vents again. The temperature still kept rising. This is obviously due to the incredibly bad quality of the build and the many cracks and leaks which cause too much oxygen to flow into the unit. I did the mods like all the reviews say, but that still didn’t stop the regulation of temperature from being completely unmanageable. DO NOT BUY THIS SMOKER. Trash.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
-
Promar LN-806 Telescopic Bait Net 20" Frame, 8FT Telescopic Handle, Ace Netting review and price compare -
ASMOKE AS500N-1 Electric Wood Fired Pellet Grill and Smoker, Pack of 6 Summer Best value BBQ Kit,Safe Certification, 465 sq in Cooking Area, 8 in 1 Outdoor Cooker, PID Control Temperature 180℉ to 500 ℉,40lbs Applewood pellets,Tahoe Blue review and price compare
-
12 Hand Impulse Sealer Heat Seal Machine Poly Sealing Free 2 Accessories Kits review and price compare
-
KJBGS Fishnet Fishing Net Foldable Collapsible Fishing Landing Net Telescopic Pole Handle Safe Fish Catching or Releasing Network Convenient and Durable (Color : White) review and price compare
-
attrasfjwanrw Portable Ice Fishing Scoop Scooper Slush Skimmer Tool Wood Handle review and price compare
-
Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover review and price compare
-
Food Saver Vacuum Sealer Machine, BAOSHARE Vacuum Food Sealer with Bag Starter Kit Automatic Food Saver for Food Preservation review and price compare
-
NESCO SQT-2, Add-a-Tray for Square Dehydrators FD-80 and FD80A, White, Set of 2 review and price compare
-
Sam Rayburn Reservoir Fishing Map review and price compare
-
Nesco American Harvest FD-50 Snackmaster Pro 4-Tray Dehydrator review and price compare
-
TABODD 16 Tray Food Dehydrator Machine, Commercial 1350W Digital Electric Food Dehydrator Fruit Dryer with Temperature Control, Dryer for Jerky, Herb, Meat, Beef, Fruit and Vegetables review and price compare
-
Nesco American Harvest FD-1040 Gardenmaster 1000-Watt Digital Food Dehydrator review and price compare
-
Food dehydrator review and price compare
-
VEVOR Chamber Vacuum Sealer DZ-260C Kitchen Food Chamber Vacuum Sealer, 110V Packaging Machine Sealer for Food Saver, Home, Commercial Using review and price compare
-
Captain Segull's Nearshore/Inshore: South Coast of New Jersey Nautical Chart # SNJ110 review and price compare
-
Vacuum Sealer, 2020 Upgraded Automatic Food Sealer Machine with 15 Sealing Bags Food Vacuum Air Sealing System for Food Preservation Storage Saver review and price compare
-
Sous vide cooker+Vacuum Sealer Machine +Vacuum Sealer bags(11" x16.5')3Packs review and price compare
-
Wheeler Lake Fishing Map review and price compare
-
Cracker Cast Nets - 1/2 Inch x 10 Foot review and price compare
-
Great Lakes Salmon and Trout Ident-I-Card - Freshwater Fish Identification Card review and price compare
© 2025 fishing.qciss.net All Rights Reserved. fishinghub copyrights