Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover review and price compare 2025
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you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Product overview
| Brand | Dyna-Glo |
| Power Source | Charcoal |
| Color | Black |
| Item Weight | 83 Pounds |
| Item Dimensions LxWxH | 21 x 43.3 x 50.2 inches |
| Fuel Type | Charcoal |
product features
- by entering your model number.
- Six height-adjustable cooking grates accommodate various sizes of food, giving 1890 square inches of total cooking space with 25-pounds capacity per grate.
- Porcelain-enameled steel charcoal chamber is designed to keep briquettes stacked tightly for improved burn efficiency.
- Charcoal and ash management system with charcoal chamber, grate and sliding, removable steel ash pan. Designed to handle large amounts of ash for hours of maintenance-free cooking
- Vertical design lends itself to naturally rising heat, achieving greater efficiency and improved smoke flavor. Offset design keeps direct heat away from the food, allowing for slow cooking.
- Smoke stack features an adjustable flue for additional flavor and temperature control.
- Built-in, stainless steel thermometer. ‘Smoke Zone’ indicates ideal temperature for infusing smoke flavor and an easy-to-read gauge helps you achieve perfectly smoked foods.
- Dimensions: 21 × 43.3 × 50.2 in
This fits your .
From the manufacturer
Barbecue with the best of them
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Get that classic smokehouse flavorCook meats low and slow in the smoker body, from brisket to ribs to anything you can imagine. | Bring the heatThe offset design optimizes indirect heat flow, ideal for slow-cooking and infusing smoke flavor | Expand your culinary horizonsOpen the door to a whole new world of BBQ with this large capacity, multi-functional BBQ machine. |
Find your smoke zone
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Customize your cookingAccommodate different sizes and types of food with the six height-adjustable cooking grates. | Increase burn efficiencyThe charcoal chamber keeps briquettes stacked tightly for increased burn efficiency. | Cook with precisionBoost cooking precision and temperature control by utilizing the steel smoke stack’s adjustable flue. | Get in the ZoneFind the ideal temp for infusing smoke flavor with the stainless steel temperature gauge with "Smoke Zone" indicator. |
| Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker | |||
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| Height | 47.03" | 50.2" | 58.8" |
| Width | 34.52" | 43.3" | 45.5" |
| Depth | 20.2" | 21" | 24.9" |
| Weight (Net) | 57 lbs | 83 lbs | 123.4 lbs |
| Cooking Area (sq. in.) | 1,176 | 1,890 | 1,382 |
| Fuel Type | Charcoal/Wood | Charcoal/Wood | Charcoal/Wood |
| Removable Ash Try | ✓ | ✓ | ✓ |
| Removable Grease Cup | ✓ | ✓ | N/A |
| Enameled Charcoal Chamber | ✓ | ✓ | N/A |
| Enameled Water Bowl | N/A | N/A | ✓ |
product description
Size:Wide | Style:Smoker and Cover | Color:Black
The Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D offers quality, performance, and durability. It offers 1,890 square inches of total cooking space. The offset functionality of the smoker keeps direct heat away from food to give an even distribution of heat and smoke. The primary door features a pre-installed seal that retains heat and minimizes heat and smoke loss and provides improved smoke efficiency. The smoker offers cooking versatility with pre-installed sausage hooks and removable chrome-plated rib racks to give you a variety of cooking options. So whether you’re cooking turkey, meat, fish or vegetables, this smoker can handle it all. Take your grilling to the next level with the Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D
product details
important information
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Questions about Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover
Q:
if i used wood but it runs on charcoal wouldnt the charcoal over power the taste of the wood?
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Answer: I use lump charcoal and then add wood throughout the cook time. I add dry seasoned wood. Then I take my meat out at 160 degrees. Once your meat hits that temp it will not absorb anymore smoke, you are just wasting fuel. I move into my home and use the oven. This typically cooks overnight as my brisket and pork shoulder typically cook for 20 plus hours until done at 202.
Answer: Ok first, never ever soak wood!!!! You don’t get smoke, you get steam. I do this for a living. You can start with charcoal then add wood. Charcoal in a chimney is easy to start and works great to get wood going. The wood will overtake any charcoal taste. I have since started just using wood. Start it with a torch. Meats will generally take smoke flavor for 4-5 hours. Then it’s just the low n slow process to get your meats to where you want them to eat.
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Answer: I use charcoal basically as a starter then control the heat and flame with how much wood I put on top of the charcoal. Pretty soon the coals that you have in the firebox come from the wood and the charcoal has been consumed.
Answer: I start with a base of charcoal, then I soak some chunks of wood in water--and put them on the base of coals. I've had good success that way--and when you put the soaked chunks on, shut down the vents, and the smoke lasts a long time!
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Answer: I always use lump charcoal, which is basically just burnt wood (and is sold pretty much anywhere you can find charcoal, Walmart is the best place to get it). You shouldn't really smoke with charcoal, for the exact reason you mentioned, you should always use lump charcoal or wood. You just put wood chunks on top of the lump charcoal and you have your heat and smoke!
Answer: Surely I'm not the first to tell you that charcoal IS wood. It is just wood that has had the impurities burnt off, then the oxygen is cut off and the resulting charred wood is mixed with a plant-based binder, and pressed into briquettes.
Answer: Charcoal will NEVER overpower the flavor of wood. Charcoal in an offset smoker is simply there to apply heat. All the flavor that comes through an offset smoker is the smoke from the wood. Charcoal does not smoke after the initial burn. It just creates lots of heat. The heat and the smoke from the wood are carried in to the meat chamber. Hence, thanks to our good friend physics, all you are left with is delicious smoke flavored deliciousness.
Q:
What gage is the steel
Answer: Is the steel strong enough for it not to start burning out or Rust
Answer: It's thin maybe 14
Answer: not sure but it is built well,
Q:
need exact dimensions. width - just smoker and wood box - no legs / height of vertical smoker and wood box
Answer: Smoker is 36"X16". Wood box is 14"X12.5". Both are 15" deep. This smoker did an amazing job on a batch of fish I recently did. No lack of smoke from this one.
Q:
can you grill with this smoker
Answer: Although there are some offset smokers that are designed to allow grilling on the offset box directly over the coals, this one is not that way, smoker only.
Answer: You can smoke with this smoker.... Can you grill in a microwave?
Answer: no, this is a pure in-direct heat smoker. That is what the offset means. Fire in one box, meat in the other.
Answer: it's not really meant to be used that way. But I suppose you can put the charcoal tray in the cooking chamber and grill that way? Though I would not
Answer: No, you cannot grill with this smoker. It's set just for smoking.
Answer: No its just for smoking.
Q:
Can I use all wood in this smoker and no charcoal?
Answer: Yes, as long as the wood is 10' or shorter. The firebox is not really that big. I would recommend starting with a chimney full of lit lump charcoal, then adding wood on top.
Answer: I've used all wood before. It just burns faster than adding charcoal under the wood. The charcoal makes the wood burn slowly and smoke longer.
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Answer:
Answer: Sure, I've used all wood, all coal and a mix of both. Just be sure to cut the wood down to size to fit the basket before hand ;)
Q:
where does the water tray go. Below the racks?
Answer: The tray that comes with it is to catch the drippings and fits underneath. We could not fit ours on so we put a pot underneath the smoker to catch the drippings. If you wanted to use water to keep things moist, put a container on a lower rack or on the bottom. My husband smokes items for 1.5-2 hours to ensure max smoke penetration. He wraps the meat in foil and puts it back in to finish cooking without it drying out.
Answer: There is no water tray. Just take a disposable aluminum pan and place it under the racks.
Answer: I put my water tray on the lowest rack just above the fire box. Diffuses the heat and adds the moisture. It boils some out but also catches some of the juice.
Answer: This smoker does not use water. I prefer water so I use the bottom rack position to hold a pan of water. There's a lip on the water pan from my old Brinkmann smoker. It slides perfectly into the place where the grates slide in.
Answer: I use a foil pan on the bottom of the smoke chamber so that I catch the drippings for any gravy. Plus it also keeps the humidity up so things don’t dry out if I get distracted.
Answer: I believe there are slots for it on the bottom of the smoker.
Answer: Goes under the smoker
Q:
What size & type of gasket material is needed to keep heat regulated? Does this have a grater underneath the firebox to remove the ashes?
Answer: I have not had to use any type of gasket to regulate the heat. The unit does a good job of keeping in the heat. I use the damper on the firebox to regulate air intake and subsequent burn temperature and the chimney to regulate the release. The firebox does not have a grate to remove the ashes. the tray the ashes sit on does slide out. I normally (next day) shop vac any other miscellaneous ashes out of the firebox.
Answer: I bought felt gasket for it...on Amazon I think. I haven't put on yet, but it has adhesive and you can cut to fit your needs. The firebox has a removeable pan that hold the coals, it is easily removable to dispose of ashes.
Answer: I bought nomex gasket with an adhesive backing, cut it in half lengthwise and put it around both doors
Answer: to be honest, I would stay clear of this model. The leak's and temperature control are not worth the hassle. I recently sold my for $25 just to get rid of it.
Answer: All smokers have leaks. The only thing that you can do is to spot weld where excessive leaks occur.
Q:
I have never used a smoker before, is this a good starter ?
Answer: It's a great starter, easy to assemble and easy to maintain the temperature. Some smoke does escape between the firebox and smoke box on mine but it's not bad, especially now that I've used it a bunch.
Answer: Very good professional quality product. Smokes 150 lbs of food
Answer: After my experience with it, I wouldn't recommend it for a beginner. I had to make a lot of mods just to get it to keep temp. Went through an entire bag of charcoal in 12 hours of smoking a brisket, that's not typical for a smoker. I'd look for one with better construction if I were you.
Answer: It's a great smoker. Easy to use and very good quality
Answer: This is a great starter. Medium duty and takes attention to keep temp consistent. For the price it is a great value.
Answer: Absolutely. Professional durability at a great price
Answer: Yes it is
Q:
would like to buy a smoker, but I do not know witch one. I do not want to buy one that does not perform properly. any suggestions. thanks
Answer: Larry, this was the first smoker I bought. I made a few alterations to help it perform a little better. The offset smoker allows you to refuel without opening up the cooker side. I found that it is a little tricky to maintain an even cooking temp, but once achieved it would hold steady for quite a while. As a first attempt with a smoker it is worth the price.
Answer: I've had several smokers and this one has been one of the best ones I've had and easiest to use. Very easy to set up and very easy to keep at the right temp. The taste after smoking is amazing and you will not be disappointed.
Answer: it does not keep heat high enough in the fire box
Q:
Is the temperature guage accurate?
Answer: It's pretty accurate. What I've noticed when it comes to temperature is the load. The more food you have in there, the long it takes to get up to temperature. If it's a full load of food, it takes too much energy and it really struggles to keep the temperature up. Small loads are great. I'm also taking to roasting the meat at low temperature in the oven for 4 hours and then 2 hours in the smoker.
Answer: Hello,
Answer: Yes it is accurate
Answer: Yes very accurate
Answer: I really can't answer this question. The smoker was a Christmas present and my mom hasn't used it yet. We put it together and covered it up. She probably won't use it until July...sorry
Answer: I had to replace the one that came with the smoker, it was trash just like a lot of the reviews stated. The smoker overall is great and has produced some great meat, just one work of advice and follow instructions about sealing cracks and doors.
Answer: Nope about 30 to 45 off used my maverick
Answer: Yes it is.
Q:
What cover do you recommend for it?
Answer: Hey Travis,
Answer: the cover came from lowes and it was a universal big gas grill cover and it covered the whole grill to the bottom of feet
Answer: Have not found one that fits and looks good.
Answer: I purchased a universal cover from Home Depot and it work and covers the entire unit
Answer: There isn't one. A large tarp.
Answer: Tarp and 2 bungies.
Answer: Garage
Q:
will the rib racks fit with out cutting them in half?
Answer: We cook baby back ribs in it all the time. We don't have to cut them in half. We cook pork but in it and smoke sausage.. this is a great smoker for is size
Answer: They will fit diagonally if too large, but baby backs most often fit just fine. A little trimming will help if too large. I typically do two whole racks per level.
Answer: Depends on how big, I normally don't have to cut them though. Sometimes might have to turn one of the ends up a bit, but I've done tons of ribs and have never cut them in half.
Answer: No, you will have to cut the racks in half.
Answer: The racks are about 12" square, maybe slightly larger
Answer: I did 16 racks in mine and they all turned out great. It's a great smoker
Answer: Yes, take out the trays and hang the ribs from the top tray
Q:
what are the shipping box dimensions? Considering buying it but will need it forwarded overseas so I would like to know the box dimen so i can quote
Answer: Can't remember but should be on the description. It's big and very heavy so I expect it would be pricey to send overseas.
Answer: About 4’6” tall 2’6” wide 18” deep
Q:
how big is the wide dyna glo and how many butts and ribs can u put on a rack
Answer: It's 14" wide with 4 shelves at least 3 butts per shelf and 2 racks of ribs per shelf we love it!
Answer: The wide is 24 not 14
Answer: I fit a 20 lb turkey and whole ham and that fills it up totally. Really good smoker but could be a little bigger.
Q:
I want to install another temperature gauge. Is this metal easy to drill through?
Answer: Yes it's pretty thin sheet metal. I had no problem drilling it.
Answer: Yes it is easy To drill through
Q:
I am interested in this smoker. we do a lot of pork butts, picnics, etc. my question is, how many can be cooked at the same time?
Answer:
Answer:
Answer: I wouldn't recommend more than 2 at a time. The more is in there, the more energy it takes to maintain temperature. An idea would be to start it in the oven for 2hours at 200 degrees, and then transfer to the smoker so the smoker doesn't struggle to get the meat up to temperature.
Answer: You could do several at a time I did two, you could easily do one more. But my issue is the charcoal box. I can't get it hot enough. Either it needs more holes or to be larger. No one else has made this comment, so it may just be me.
Answer: Depends on the size of the butts. You can do it easily here as the shelves are adjustable. But the wide version of this smoker may be a better fit. Look at the different shelves dimensions to see what works best for your needs
Answer: Hello Kendall,
Answer: About 6or8 depends on how you set the grates
Answer: 2 maybe 3 depending on the size of the meat
Q:
What are the rack dimensions and the length and width dimensions of each rack?
Answer: the dimensions on the racks are 13 3/8 inches long by 14 inches wide. I hope this helps. I for one have totally enjoyed this smoker.
Answer: The racks are approx 12 x 12
Answer: 14"x13.
Answer: 14" wide by 13" deep.
Q:
Any tips for seasoning the bbq for the first time? temp? time? thanks!! can't wait to get smoking!!!!!!
Answer:
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Answer: Be sure to season it before use. Rub or spray the inside with canola oil and run a small fire. That will help it be ready when you smoke with it.
Q:
What's with the price hike? I have been saving up to buy this and was going to order it this week but you raised the price by $40.
Answer: Its worth it, we love this smoker !
Q:
Can you use this with a Guru or other automatic temp control unit?
Answer: I do not know to be honest
Q:
I am cooking different meats at once. Which wireless thermometers do you recommend?
Answer: Thermopro
Q:
because it says it is the dgo1890bdc-d model and in the product description it says it has 1.176 inches of cook??
Answer: Hello! Yes, this smoker provides approximately 1,176 square inches of cooking space. It comes with 6 cooking grates (22.25" x 13.46") and one rib rack. Each grate can hold approximately 25lbs. - GHP Group
Q:
How much silicone is needed to seal the wide body version?
Answer: I used 1 tube of Permatex 81878 Ultra Copper I got here also mine unlike my son in laws came with no door seals you might want get that also here on amazon
Answer: I used exactly zero. Factory door seal does just fine. Don't need no Sally Sillypants silicone in a cooking device.
Answer: 1 tube (caulking gun size) - BUT you are wasting your time they are just not built tight. You would need to gasket the doors!
Answer: I'm sure one tube would do it, I never sealed mine it barely leaks, not enough to worry about in my opinion.
Answer: I bought a 10 fl.oz tubed of sealant and still have a 1/3 left over. I put it on liberally too and if you watch the YouTube videos they will assist you on where to apply the sealant. I would recommend buying the black sealant so it will blend in with the color of the grill.
Answer: Gave mine away , hated it sorry
Answer: A 3 oz. tube should be sufficient.
Answer: 1 small tube
Q:
Is it tough to move this thing around the yard? I would like some wheels on it
Answer: Not at all, it's not very heavy (which is also somewhat of a downfall since it doesn't retain heat as much as something with thicker metal). It has two handles though, one on each side, and I can easily lift it and move it anywhere. You could put some wheels on it, might be a bit tricky, but I have no problem lifting it and moving it around (and with two people would be very easy).
Answer: One person can move the smoker with out to much trouble. This unit is not to heavy. The only problem I have had is the seal on the charcoal offset and the paint coming off the charcoal offset. Have used it a lot this summer and like the out come of the smoked fish ,Pork butts, spare ribs and hams . We use a small fan to keep the temps up.
Answer: Wheels on one end would defintely be a nice feature, but no it is not tough to move around as there are sturdy handles on each side. Just don't move it when it's hot!! ;)
Answer: It is fairly easy to lift and move. that is how we do it every time. wheels would definitely make it easier!
Answer: No, I can carry it by myself
Q:
Where can i go to get replacement legs for this smoker?? Mine collapsed!
Answer: Contact the company, Dyna-glo. The manual shows replacement parts.
Q:
Can you smoke freshly butchered bacon in this unit? Has anyone ever done this, also a ham?
Answer: I made a hanging rack. Installed it where the top shelf goes and removed all others. This smoker has lots of room.
Answer: Yes. But you need to cure fresh pork first. Just google it for directions on how to do it properly.
Q:
what are the shipping box dimensions? Considering buying it but will need it forwarded overseas so I would like to know the box dimen so i can quote
Answer: Can't remember but should be on the description. It's big and very heavy so I expect it would be pricey to send overseas.
Answer: About 4’6” tall 2’6” wide 18” deep
Q:
Can you cure meat With this smoker?
Answer: Hi Levi, thank you so much for reaching out with your question. The DGO1176BDC-D is not made for cold smoking (curing) meats or cheeses, we do apologize for any inconvenience. If there is anything else we can assist you with, please reach out to our customer service team at 877-447-4768 or email at http://www.ghpgroupinc.com/CTUS.html - GHP Group
Answer: Yes, you can. We tried everything- chicken, beef, pork, and fish. We are happy with this smoker.
Q:
Anyone use this to smoke cheeses in?
Answer: Yes I have keep temp low around 125
Answer: We have not. Sorry
Q:
Length of logs for the firebox?
Answer: We do not provide logs for this firebox.
Answer: 6 _8 in Long
Q:
is this to thin?????
Answer: Thank you for your question regarding this product. This item is made of heavy-duty steel for long-life durability, so no. Please note this is a charcoal smoker as opposed to a wood smoker. It also has the capacity to cook up to 150lbs of food due to its six-rack design. I hope this answered your question. If you have any further questions please contact us.
Answer: If you, are talking about the over all construction then, no. Mine sits out side and the fire box hasn't burnt off any paint. The smoker is either 14 or 16 gauge. It is plenty heavy enough.
Answer: It is thin, but i was pleasantly surprised by its durability. Temperature control is a bit difficult in the winter but with a little patience it can be achieved.
Answer: It is thin kind of like those filing cabinet smokers that people make. Nevertheless, the price is right and it does retain heat. Great starter smoker but I'm even thinking about buying the larger dynaglo. Great buy.
Answer: It is on the thin side but holds temp steady. I am use to a small bullet smoker and this blows that out of the water. Not sure what gauge of metal but it is less than 1/8" thick.
Answer: yes!!!!
Q:
What are the dimension and weight of the box its shipped in? I have a limit and I want to make sure it does not exceed it.
Answer: Not sure of the dimensions....but it's a good size. If I were to guess I'd say 45" x 36" x 24". It's about 104 lbs and really requires two people to pick it up. Can be maneuvered around with one person pretty easily though.
Q:
What are the dimensions of the shipping box?
Answer: About the same size as the main chamber. I don't have exact but it must have been 3.5-4' by 2' by 2'
Answer: I forget, very large
Q:
Where is my product
Answer: No
Q:
What are the dimensions of the cooking box, not the firebox? Thanks.
Answer: Not sure, but you can't put a whole rack of ribs or brisket in there. Good for small items like chicken or steaks
Q:
How longs does it take to reach temp ?
Answer: Hello Courtney,
Answer: Not long at all. It actually has a harder time controlling temp than reaching it. It is a finicky bastard
Answer: I start with Charcoal outside of the unit. It takes about 15mins for the charcoal then I add that with a piece of Oak wood to start. The unit will take another 20 minutes after that. So all together around 35-40mins.
Answer: depending on weather conditions, about 20-45 minutes
Answer: It also depends on how full you have the racks
Q:
What gauge of sell is it made of? What is the steel thickness?
Answer: I don't know the gauge of it but its not very thick at all but it does the job just have to use a high heat tape to feel the smoke in
Q:
Does the standard version easily fit a full rack of Pork Spare ribs on each grate? It's hard to tell available space from the pictures.
Answer: Depends how you stack them. I can get two horizontal —- racks of ribs per shelf or 3 to 4 if laid vertically | |.
Answer: I had to put a full rack of baby backs diagonally on there so it might fit that way but just barely if at all, you could cut them and fit 2 half racks on 1 shelf no problem.
Answer: Each shelf is 13” wide and about 12” deep. This thing is so nice. Simply love it.
Answer: Only on the wide body
Answer: Yes no problem
Answer: mine did
Q:
Can someone with the wide body version please tell me how far apart the screw holes are across ?
Answer: Good luck very few of mine lined up at all , threw it out and bought a real smoker
Q:
Anybody use it in the winter?
Answer: I'm about to, but it's northern California winter so... only low 30's at the coldest.
Answer: Hello, this smoker is made with heavy-duty steel to accommodate smoking in any temperature! Check out some of the reviews and testimonies of those who have had success! If you need additional information, we are happy to help. Just reach out by phone at 877-447-4768 or email here: http://www.ghpgroupinc.com/CTUS.html
Answer: I use mine all year. I live in Nevada so it doesn’t get that cold here.
Answer: Not this exact one but they do take a little longer in my experience.
Q:
On a porch- how close can this be to the house?
Answer: Don’t even put it on your porch!! Place it in the yard away from your house. And your porch
Q:
How much assembly is required?
Answer: It's not too much work to assemble. Gotta bolt the 2 boxes together and bolt on the legs and I believe the smoke stack also. Took me about an hour to assemble leisurely.
Answer: Not much at all. I actually put this together myself for my husband. it is very easy to assemble
Answer: A little..pretty easy to assembly..takes about 10 minutes too put together. Execllent product..works very well as a smoker ..
Answer: 30 mins or less. Remember this though. Buy some wood stove rope seal. Put it between the firebox and the cooker body. Also attached some on the cooker box door. This will help seal it and keep the temperature up during cooks. This smoker has a very small firebox so plan on spending time feeding wood to it took keep the temp steady. How this helps.
Answer: Not much you just have to connect the Firebox to the smoker the legs and the doors
Answer: Not much you just have to connect the Firebox to the smoker and the legs and doors
Answer: I put it together in fifteen min with a Phillips head
Answer: Not bad, 30 min and a screw driver
Q:
Is it large enough to smoke a turkey?
Answer: I havent tried too but I can definitely hang a turkey in it.
Answer: Hello Dk, the racks inside the smoker are adjustable so that you can fit any size bird in it! -GHP Group Customer Support
Answer: no
Answer: Yes. No problem.
Q:
Hi. Is the width with the feet and handles or without? Any idea of how high the smoke box is from the ground? Just trying to fit it into a space.
Answer: The width does include the handles and feet. The distance from bottom of firebox to the ground is just over 9”. From the bottom of the grease cup to the ground is about 7”. - GHP
Answer:
Answer: Hmm .. its not that large and you could probably place it without the feet .. I don't know the exact measurements but it is smaller than I thought it would be ..
Answer: I really don't have an answer. I drop shipped the smoker without seeing to someone overseas and it has not even got there yet. Sorry.
Q:
What gague is the steel?
Answer: Unsure of the gauge Steele but I can tell you it rusted through the back within 30 months of purchasing, it was on an enclosed patio with a cover on it. Only cooked in it three times.
Answer: Not as thick as i would like but has a long lasting tough finish.ive had for 3 yrs still looks great no rust. I love it, has chrome grates that wash up easy in the dish washer. Holds a ton of meat. Which i like because i can smoke a bunch of different meats and freeze them for later.
Q:
What tools are needed to assemble?
Answer: They include an Allen wrench and small tools but I HIGHLY suggest a battery operated screwdriver
Answer: Phillips head screw driver, pliers & adjustable wrench are called for by the manual. I also had 1/4" drive ratchet & socket set and drill driver with clutch set to low torque setting so as to not strip any threads
Answer: A Phillips screwdriver and a small crescent wrench or a pair of pliers.
Answer: Philips screwdriver plyers or channel locks.
Answer: A phillips screw driver and that it.
Answer: 1 Philips head screwdriver and 1 Cresent wrench
Answer: None don’t buy it it’s horrible
Q:
The dyna glo website lists this as $216 - buy on amazon. price on amazon in $236?
Answer: I paid $170
Q:
How many briskets, racks of ribs and pork butts can you fit in this smoker?
Answer: 9 to 10 racks depending how good you can organize them. It holds alot of meat
Q:
I am looking for a thick steel smoker like a old New Braunfels smoker. Is this a thick steel?
Answer: No, but it is very sturdy.
Q:
Size of firebox grate
Answer: The length of each grate is about 21 inches.
Product reviews of Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover
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.
Joe Kocinski : On Going First Use Review
First day of cooking. I did some research , YouTubing, web and decided to pull the trigger on the DG wide body smoker. Per the recommendations of a YouTube video, I also ordered some high temp food grade silicon to seal the seems between the top cover and the body that are only tack welded. Also need the sealant around the lips of the body where the firebox attaches. The door has a nice gasket, during the initial burn-in and today's first use, I'm pleased with the seal.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
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.
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.
Eric B : Nicely priced smoker
After receiving and assembling my smoker, I used it the next day on Thanksgiving. It took me about 30 to 45 minutes to regulate the temperature. I added a pan of water to help control the temperature and introduce humidity. I used charcoal and wood. I smoked this 13-14 pound turkey approximately 3 1/2 hours. Once I figured out the temp, It was easy going. The smoker is spacious and easy to use. Great price! The two negatives I have about this item are: Bending down to latch and unlatch the grill is not so convenient but it helps create a tight seal. The second negative is those flimsy legs. After I finished smoking, I moved the grill and two of the legs folded and bent. The smoker is great, just don't move it without picking it up.
Amazon Customer : Expect to modify it after you get it
1. Easy to assemble and fairly light-weight. But it is low-gauge steel.
2. The pieces of the box are arc welded at points so there is some daylight that can be seen through the seams. Not much but it will required sealing.
3. No water bowl or anything for water. I am using 2 aluminum lasagna pans (Size: 13.38" x 9.63" x 2.88") for the bottom. They are a little big sitting in the bottom, side-by-side, but it allows the door to close.
4. The bottom latch is awkward to use.
5. I "seasoned" it per the directions. Just took a small bag of briquettes (which fit precisely), added some starter fluid, slid the unit into the side box and lit it with the doors open. Once the flames settled it took off. I closed all doors, opened all vents and let it go. It got over 375° in the box (according to the temp gauge on the door).
6. The vent for the hot box is very sloppy and does not seal up or even close to it. You will want to apply some gasket around it to get it to pull in less air to get it cooler.
7. Unlike inline smokers, the offset box does get the water at the bottom of the box hot enough to keep the meat from drying out. I put the water pan on the lowest rack right next to the output of the hot box.
8. The temp gauge reads about 25-30 degrees hotter than the actual temp.
Don’t expect your first smoke to come out as expected; especially if you’re used to the inline smokers, as I am.
2. The pieces of the box are arc welded at points so there is some daylight that can be seen through the seams. Not much but it will required sealing.
3. No water bowl or anything for water. I am using 2 aluminum lasagna pans (Size: 13.38" x 9.63" x 2.88") for the bottom. They are a little big sitting in the bottom, side-by-side, but it allows the door to close.
4. The bottom latch is awkward to use.
5. I "seasoned" it per the directions. Just took a small bag of briquettes (which fit precisely), added some starter fluid, slid the unit into the side box and lit it with the doors open. Once the flames settled it took off. I closed all doors, opened all vents and let it go. It got over 375° in the box (according to the temp gauge on the door).
6. The vent for the hot box is very sloppy and does not seal up or even close to it. You will want to apply some gasket around it to get it to pull in less air to get it cooler.
7. Unlike inline smokers, the offset box does get the water at the bottom of the box hot enough to keep the meat from drying out. I put the water pan on the lowest rack right next to the output of the hot box.
8. The temp gauge reads about 25-30 degrees hotter than the actual temp.
Don’t expect your first smoke to come out as expected; especially if you’re used to the inline smokers, as I am.
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
Ric : It's great but keep in mind first few uses will run hotter
Hello Please keep in mind this is my first smoker ever and I was smoking in 38 degree weather and sometimes down to 22..
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
Pros: easy to assemble, temp gauge works well, and overall construction is good.
Cons: not wide enough for a full brisket (will fit just a flat or point) and maybe a full rack of ribs. I recommend getting the wider one. Although it comes with 6 racks I recommend only smoking meats low and slow on the top two .. I've smoked a Boston butt and flat brisket at the same time and they cooked just fine.. and I recommend placing a water pan or a dripping pan to make cleaning easier
Additional thoughts: please practice with the fire control especially when smoking over 4 hours.. I find that depending on the fuel source you will add more fuel faster then you think ( remember it runs hotter when new and I did smoke in winter) smoking veggies like corn I recommend soaking in water the corn in husk for 20 min and stuff like sweet potatoes I would wrap in foil .. no issues .. as long as you have an appropriately sized piece of meat, chicken, seafood or veggies it will get the job done.. I've smoked for 12 hours on this 3 times with perfect results.. just practice your temp control and remember it will run hotter then expected.
John Henry Newman : Easily modified for greatness
I love the size of this smoker but the metal is thin and it loses a lot of heat, causing you to burn through the charcoal. To solve these problems, I loaded up some sand in a couple of aluminum pans, covered them with foil and put them in the bottom of the smoker (for increased thermal mass). I then ordered three 2' x 4' sheets of high-temperature mineral wool insulation (Search: Insulation Wool Foil Backing) that cost about 15 bucks each. I bolted one to the door and the others I used to cover all of the other sides using aluminum foil tape to keep them together. Everything but the firebox door and the bottom are now insulated. I use significantly less charcoal/wood when smoking and can easily get to higher temps when needed to crisp up that turkey skin. I also highly recommend a 4-probe WiFi thermometer to monitor smoker and meat temperature.
Moe : A very nice entry level smoker, some concerns
Been using this smoker for several months, and I have been impressed with it, there is a lot to be desired. Honestly, as I’ve gained experience and knowledge is when I really started seeing the limitations here.
If you’re new to the game or a smoked meat hobbyist these complaints won’t be the end of the world for you. For competition or business , stay clear of it, chances are, if you’re in those two categories, you’ve either build your own, or you have one that’s already light years ahead of this.
The Good:
- A ton of space, like, a lot, several cooking racks including a rib rack that, and some hooks up top…that I haven’t found a use for either yet.
- The firebox is robust, handle closes firmly.
- The dampers are easy to control and manipulate, takes a couple tries to figure it out, but the learning curve is small. Keep a tool close by to adjust the damper by the firebox, the chimney damper doesn’t completely close.
- The metal isn’t bad, it’s still cheap sheet metal, but it’s solidly built, given the price.
- Paint has yet to peel inside or out. (Never taken it past 350 degrees F)
The Not-so-good:
- I keep it covered when not in use, with Dyna-Glo’s own cover built for it…it’s nice and thick, no cracks or weather damage so far. But I now have a large spot on the firebox and the right cook chamber panel where rust is developing.
- The hooks aren’t big enough to really smoke ribs, but sausage links may be a viable option.
- The basket in the firebox is small, and it doesn’t have a bottom, it’s very easy to knock, meaning your coals can fall out the bottom…I made my own out of expanded metal that was a bit bigger.
- Major hot spots, especially on the right side of the cook chamber, food could be perfectly cooked, but if it’s on the right side of the chamber, it’s going to burn. A 1-2 inch damper right outside the firebox to the cook chamber may help distribute the heat a bit better.
- The racks are coated steel, NOT stainless steel. Not a problem unless you go over 650 degrees, but something to be aware of.
- It’s sheet metal, if you like to beat up your equipment, move it a lot, or etc. maybe spend your money on something with thicker walls. These can warp pretty easily. I feel like I fight with the firebox door every time I use it.
- No wind? No heat. Can be difficult to get up to temp, even harder to bring it back down when it jumps up.
Personally, I’ve enjoyed my time with it, but now that I’m going into business, I need something with more even heating, thicker metal, and a bit more predictability. If you’re just looking for something to have in your backyard, or learning the ropes you can’t go wrong here.
If you’re new to the game or a smoked meat hobbyist these complaints won’t be the end of the world for you. For competition or business , stay clear of it, chances are, if you’re in those two categories, you’ve either build your own, or you have one that’s already light years ahead of this.
The Good:
- A ton of space, like, a lot, several cooking racks including a rib rack that, and some hooks up top…that I haven’t found a use for either yet.
- The firebox is robust, handle closes firmly.
- The dampers are easy to control and manipulate, takes a couple tries to figure it out, but the learning curve is small. Keep a tool close by to adjust the damper by the firebox, the chimney damper doesn’t completely close.
- The metal isn’t bad, it’s still cheap sheet metal, but it’s solidly built, given the price.
- Paint has yet to peel inside or out. (Never taken it past 350 degrees F)
The Not-so-good:
- I keep it covered when not in use, with Dyna-Glo’s own cover built for it…it’s nice and thick, no cracks or weather damage so far. But I now have a large spot on the firebox and the right cook chamber panel where rust is developing.
- The hooks aren’t big enough to really smoke ribs, but sausage links may be a viable option.
- The basket in the firebox is small, and it doesn’t have a bottom, it’s very easy to knock, meaning your coals can fall out the bottom…I made my own out of expanded metal that was a bit bigger.
- Major hot spots, especially on the right side of the cook chamber, food could be perfectly cooked, but if it’s on the right side of the chamber, it’s going to burn. A 1-2 inch damper right outside the firebox to the cook chamber may help distribute the heat a bit better.
- The racks are coated steel, NOT stainless steel. Not a problem unless you go over 650 degrees, but something to be aware of.
- It’s sheet metal, if you like to beat up your equipment, move it a lot, or etc. maybe spend your money on something with thicker walls. These can warp pretty easily. I feel like I fight with the firebox door every time I use it.
- No wind? No heat. Can be difficult to get up to temp, even harder to bring it back down when it jumps up.
Personally, I’ve enjoyed my time with it, but now that I’m going into business, I need something with more even heating, thicker metal, and a bit more predictability. If you’re just looking for something to have in your backyard, or learning the ropes you can’t go wrong here.
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.????????
guysn : Busted up but...
The smoker arrived with one of the main door hinges broken off and a bent and torn corner at the bottom of the main smoking chamber. Having read other reviews of damaged goods this didn't really shock me. I am returning it for replacement. Having said that...I have, because of limitations placed on me by my homeowners association, done pretty well cooking in competition with cheaper, lighter cookers such as this one. Having seen it now, I am sure it will do the trick (and I can make it run with the big boys) should I ever get one that isn't defective beyond reasonable repair.
Update: Amazon shipped the replacement withing 4 hours. It should be in today...that's good. What is NOT good is that, while preparing the busted one for return, I noticed the item's point of origin was "Returns Center, Amazon.com." Does this mean they shipped me something they already KNEW was broken? Sounds like it to me. Next one needs to be perfect.
Update: Amazon shipped the replacement withing 4 hours. It should be in today...that's good. What is NOT good is that, while preparing the busted one for return, I noticed the item's point of origin was "Returns Center, Amazon.com." Does this mean they shipped me something they already KNEW was broken? Sounds like it to me. Next one needs to be perfect.
Joe Kocinski : On Going First Use Review
First day of cooking. I did some research , YouTubing, web and decided to pull the trigger on the DG wide body smoker. Per the recommendations of a YouTube video, I also ordered some high temp food grade silicon to seal the seems between the top cover and the body that are only tack welded. Also need the sealant around the lips of the body where the firebox attaches. The door has a nice gasket, during the initial burn-in and today's first use, I'm pleased with the seal.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
Had a lot of what I thought were issues with the temp not getting high enough.... DON'T trust the door thermometer. Mine right now is reading 230, my ThermPro dual probe thermometer is reading 304.
The construction is okay for Chinese, do watch an assembly video on YouTube and do seal where the video states to. It is not a one person move unless your super human, I whish the legs had secondary cross support for when you might need to move by yourself as to do so means walking the smoker side by side.
10# of pork shoulder has been on for 90 minutes, the fire is rocking, the smoke is a nice light blue, using charcoal briquettes and lump for heat with hickory for the smoke.
Will update at about the 4 hour mark
5 hours. Still holding heat well, it's 78 ambient temperature. Got to 265 a few times but that's my fault not knowing yet how much charcoal to use. Don't trust the grease drip pan, too small, have a mess on my driveway I'll have to deal with. I ended up stealing a deep well cooking sheet pan to lay on the bottom of the smoker.
PK : Upgraded and made some mods
Just put together the Dyna-Glo wide vertical offset smoker. Smoker had a few small dings and scratches, but nothing major. Super easy to put together. Used the high temp silicone where recommend and so far no leaks. I've only seasoned it, no meat yet. A couple notes:
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
Steven Gormely : Takes a little extra work and purchases.
It's a nice smoker, but out of the box there are huge gap between the coal box and the meat rack side, as there are only screw fitting on the bottom, not the top of the charcoal box as well, so I could see through the gap into the box once assembled and turned up right. I knew this going in from reviews, so I bought the gasket and silicone. The silicone works great and completely sealed the gaps where applied. The gasket is hard in the doors as they aren't built to have such thick stuff added in so close the hinge. It popped the welds on the extra metal helping the halndle on the main smoking door right off within a day of use the gasket stressed the door so hard. But that's fine. It still work great and leaks much less smoke than it would have right out of the box. Do not use straight of out the box. If that's what you want, spend a few hundred more on another one, instead of $30 more with a little extra work on this one.
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.
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.
Nick86 : Great Potential!
Smoker has plenty of room to fill up. Since the metal is so thin on this, it doesn't keep very good temperature when it's cold out. Do yourself a favor and get the lavarock silicone sealer for all of the edges, along with the door gasket or smoke will come out of all of the corners of the smoker. Definitely needs some mods to make it a good smoke.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
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.
Joshua F. : Leaves a little to be desired.
I want to give this a higher rating but it's kind of a bad design they were so worried about having the smokebox and firebox line up across the bottom which means the heat dumps out about at the top of where the firebox meets with the smokebox making the lowest shelf useless since you need to us it to baffle heat. I used a large aluminum cake pan to do so. If I had to modify it, which I'm sure I will at some point, I'd add a box between the smokebox and the firebox so flames weren't coming through into the smokebox. and I'd lower the Firebox so that the heat was coming in closer to the bottom. Then I'd weld in some angle iron just above that to lay some baffles in. I caught this on sale this Memorial Day weekend for 249 ish and it was well worth that price-wise. I've seen some people give it a 2 or 1-star rating because they don't know how to run an offset. One person said he couldn't get the temp above 200 another said he couldn't get it below 275 and that's them not knowing what they're doing. Overall if you catch this on sale it's worth it to grab it maybe you can do 4 briskets in it at once. They kill valuable cooking real estate with the sloppy design though. Also, mine came with several dents which I wasn't too concerned about if I had to rate it based on price which I'm trying not to do since I just want to rate the product regardless of price i'd give it a 5 on sale 4 when it wasn't. Also there is no reason to buy sealant or third party gaskets for this.
PK : Upgraded and made some mods
Just put together the Dyna-Glo wide vertical offset smoker. Smoker had a few small dings and scratches, but nothing major. Super easy to put together. Used the high temp silicone where recommend and so far no leaks. I've only seasoned it, no meat yet. A couple notes:
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
1. Mine came with a gasket installed on the big main door. Seems to be a good one. I added a high temp gasket to the fire box door. Because, well, I'm a man.
2. The wide version comes with a fixed handle on the front and two small latches to secure the door. One on the side towards the top and one on the bottom (see photo). They work fine but the bottom one is a little awkward to use. My face is all close to the hot door. And I'm curious if these little latches will last long with use and heat.
3. When I was putting it together one of the small screws that holds the fire box sliding damper fell out. They come loose so watch for that.
4. Speaking of the fire box damper, yeah it won't close. Screws are loose and it won't budge. Any ideas?
5. I use a chimney to start my coal fires and it was awkward dumping the coals into the fire grate with it pulled out some. I may try starting the coals directly in the box next time, but that's so 1990.
I'll try to update once I smoke a few butts and ribs and cats. Just kidding. I don't smoke cats. They taste funny.
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.
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.
John Troughlin : A solid three stars.
A solid three stars. Only had it a few hours but here are my thoughts:
1) Assembly was easy but the nutserts (riveted nuts used to fasten the screws) were not fully seated which means quit a few of the screws just spin. I had to pop the nutserts out and get regular nuts. Easy fix.
2) Lots of air leaks. You MUST use fire Caulk to seal the joints if you don't want a lot of air leakage. Easy fix.
3) Thermometer didn't work. Sat at zero degrees. I like to have multiple anyways so I just bought some new ones and made my own holes. Easy fix.
4) Door misalignment. The welded hinges were not set straight so the main door doesn't close square. I tweaked them with a hammer and that fixed it. Easy fix.
5) No adjustment on the legs. Would have been nice to have some adjustable feet on the unit so the unit would sit flat. I drilled some holes and added some 3/8 all thread and nuts on both sides so I have some adjustment. Easy fix.
6) The unit is mostly 16ga carbon steel so I really wouldn't recommend aiming for more than 300 degrees. It just won't maintain the temp for the full duration of the cook. I'm going to add some fire rated insulation to the exterior of the cook chamber and see if that helps.
This would be a GREAT unit for $250. I think I paid $350 at the time of this review. A bit overpriced at that price considering the above flaws.
1) Assembly was easy but the nutserts (riveted nuts used to fasten the screws) were not fully seated which means quit a few of the screws just spin. I had to pop the nutserts out and get regular nuts. Easy fix.
2) Lots of air leaks. You MUST use fire Caulk to seal the joints if you don't want a lot of air leakage. Easy fix.
3) Thermometer didn't work. Sat at zero degrees. I like to have multiple anyways so I just bought some new ones and made my own holes. Easy fix.
4) Door misalignment. The welded hinges were not set straight so the main door doesn't close square. I tweaked them with a hammer and that fixed it. Easy fix.
5) No adjustment on the legs. Would have been nice to have some adjustable feet on the unit so the unit would sit flat. I drilled some holes and added some 3/8 all thread and nuts on both sides so I have some adjustment. Easy fix.
6) The unit is mostly 16ga carbon steel so I really wouldn't recommend aiming for more than 300 degrees. It just won't maintain the temp for the full duration of the cook. I'm going to add some fire rated insulation to the exterior of the cook chamber and see if that helps.
This would be a GREAT unit for $250. I think I paid $350 at the time of this review. A bit overpriced at that price considering the above flaws.
Bryan Strong : missing stuff, poor design, cheap screws
Out of the box the instructions do not cover installation of the Side Damper Plate. Nor were there any bolts or nuts to install it provided. It is listed on the replacement part list only. without a damper plate installed this this will run full throttle all the time. I assume I will have to go to the hardware store and get $1 worth of bolts/nuts to complete the assembly. As an experienced pit master, I will tell you this thing needs a heat and smoke defuser. Without one it is going to run hot on the firebox side and you will be forever turning meat to keep it from burning. I plan to use an old cookie sheet with water in it to damp down the side box heat/smoke flow. Last complaint, your 12mm screws are the cheapest. Stripped 2 of them trying to put it together and of course there were no extras. Americans use power tools to assemble things, provide screws that hold up to that.
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.
Bryan Strong : missing stuff, poor design, cheap screws
Out of the box the instructions do not cover installation of the Side Damper Plate. Nor were there any bolts or nuts to install it provided. It is listed on the replacement part list only. without a damper plate installed this this will run full throttle all the time. I assume I will have to go to the hardware store and get $1 worth of bolts/nuts to complete the assembly. As an experienced pit master, I will tell you this thing needs a heat and smoke defuser. Without one it is going to run hot on the firebox side and you will be forever turning meat to keep it from burning. I plan to use an old cookie sheet with water in it to damp down the side box heat/smoke flow. Last complaint, your 12mm screws are the cheapest. Stripped 2 of them trying to put it together and of course there were no extras. Americans use power tools to assemble things, provide screws that hold up to that.
Billy Holder : Better than the barrel.
I have been a backyard smoker enthusiast for about 8 years. I have always used a barrel type smoker. And the food is always yummy. Friends have said " Why don't you sell this stuff????!!!!"
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
I will have to say though that a Vertical smoker really provides a more even cook and delivery of smoke. It is easier to maintain a temperature. ANd it uses less fuel than an offset barrel type. To the tune of about half the amount of heat source.
I did a "burn in" and ran the smoker for a few hours empty to burn off any extra factory oils or such... Checked all the places where smoke could escape. I sprayed the inside with standard cooking oil as a seasoning prep... like one would a cast iron skillet or pot.
After it cooled I added in the gasket seal on the door to the smoker and fire box
and the food grade silicone
in the small spaces that gasket would not work. (corners of connection points etc.)
Next morning I was up at 6 am to do the first smoke 3 Pork Butts. They fit well and had ample room Could have probably fit 4 smaller butts in there.. But I did 3 @ 9-10 pounds each.(about a 13 hour smoke ) Delicious I tell you... (Please dont drool on your keyboard.)
Also we Smoked a Turkey for Thanksgiving. The most juicy turkey I have ever eaten.
CONS
Does not have a heat shield / deflector from the fire box into the cooking chamber. This causes the bottom rack to cook a little faster and also the bottom of whatever you have there to crust quickly. Once you know how fast that happens you can move the meat around to get a more even cook... but be careful not to open the smoker too often as you will lose all the heat.
Smoke stack is not as adjustable as I would care for, it has preset stops which work fine but I like to have a bit more adjustment. (personal preference)
Damper on the firebox intake doesnt have a handle.... This means you need a glove or pot holder to make any adjustments to the airflow... it isnt super hot...but I dont like taking chances..
PROS
Holds a LOT of meat or veggies . There is a ton of room to cook so load it up and enjoy!
Adjustable AND Removable racks
Holds heat for a long time. Im my initial pork butt smoke I only used 6 chimneys of charcoal in a 13 hour smoke.
Has door thermometer about 2/3rds up the smoker side.
Easy to assemble.
Affordable for all levels of Smokers.
Even feed Egg lovers. :)
Overall I am very pleased with this smoker and hope it lasts as long as my old one... or longer. and for the Price.... it cannot be beat...
I hope you enjoy this as much as I did...
The Tacti-que Smoke house is open.
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.
Eric B : Nicely priced smoker
After receiving and assembling my smoker, I used it the next day on Thanksgiving. It took me about 30 to 45 minutes to regulate the temperature. I added a pan of water to help control the temperature and introduce humidity. I used charcoal and wood. I smoked this 13-14 pound turkey approximately 3 1/2 hours. Once I figured out the temp, It was easy going. The smoker is spacious and easy to use. Great price! The two negatives I have about this item are: Bending down to latch and unlatch the grill is not so convenient but it helps create a tight seal. The second negative is those flimsy legs. After I finished smoking, I moved the grill and two of the legs folded and bent. The smoker is great, just don't move it without picking it up.
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.
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.
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.
Nashfunpicks : You can’t go wrong for the price you get a great product
Excellent for your home smoking. I have seen the reviews from other people that were negative and glad I didn’t pay much attention. Yes this is a smoker for home use and it is clearly stated in the owner’s manual. You do need to buy the heat rope not for keeping the smoke inside but to keep the temperature. Temperature is the key to smoking. All that being said this smoker arrived undamaged and was easy to assemble. Now one of the shelf’s supports was loose and I contacted the support and with great support I received the replacement part in 3 days. I will definitely recommend this product and recommend it for anyone who wants a great product for a good price.
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.
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.
Feverish : Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better. I did
I'm a beginner in this hobby and so not knowing much about the tricks of the trade, I did some research on different units and stiles, upright (vertical) vs horizontal, box vs drum, heating media (gas, electric, charcoal) and ultimately the most important factor Dollars & cents.
While I could have bought this unit locally at a higher price, I opted to purchase it through Amazon for $80.00 less and because of my Prime Membership it was delivered at no cost.
It arrived when promised, un damaged and with the rest of the other goodies I ordered in order to improve efficiency.
Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better.
I did seal where the two boxes join with food grade high heat RTV, I installed seals on both doors and added an extra thermometer at the bottom. I cured it following the recommended instructions and the next day I smoked a range free chicken marinated in Mojito Goya.
Tasty, tender and moist were the end results, new definition to FLG,
Well worth the money, definitely recommend it to the novice smoker.
While I could have bought this unit locally at a higher price, I opted to purchase it through Amazon for $80.00 less and because of my Prime Membership it was delivered at no cost.
It arrived when promised, un damaged and with the rest of the other goodies I ordered in order to improve efficiency.
Out of the box this smoker is worth the price that Amazon is selling it for and if you're a Prime Member it's even better.
I did seal where the two boxes join with food grade high heat RTV, I installed seals on both doors and added an extra thermometer at the bottom. I cured it following the recommended instructions and the next day I smoked a range free chicken marinated in Mojito Goya.
Tasty, tender and moist were the end results, new definition to FLG,
Well worth the money, definitely recommend it to the novice smoker.
Matthew H. : dunno man
I'm new to smoking and have only done 2 butts on regular grills but I wish I would have spent more money on something else. It is really hard to maintain a temperature on this thing and it eats through wood. The smoke leaks through everything, both doors and joint between fire box section. Its not airtight at all, with both dampers fully closed both charcoal and wood will have a big flame. Right now I am smoking a beer can chicken on the upper rack and just took a bunch of burnt up sausages off some of the lower racks. I'd say gaps are 1/4 inch in most places. Since I'm already in for the $180 I'm going to try to seal her up and see what happens.
Brian Rhoades : Doesn't get hot enough
This smoker would not get to temp. It struggled to get to 200 degrees and I was able to get it to 210 degrees once. I have an accurate temperature gauge that showed the stock one was fairly accurate (within 5 degrees) and I also confirmed with an infrared thermometer. I've tried multiple times to cook with this unit, but I have had zero success. Was able to put this item together rather easy in less than 20 minutes, but overall a waste of money because I am unable to cook with it. I would look for a different smoker If i were you.
Driver : Lots of work for a cheap price.
This smoker has an attitude. Doesn’t like cold windy wet weather. Yes there are stick burners that don’t mind it at all. The metal is pretty thin, then with a fire box, that I feel is a little small, keeping temps is very tough. It almost exhausting to cook with this thing. I added the lava lock on all the seals and holes. I also put fire bricks in to help keep temp. Next I will get a welding blanket. 55 degree day today smoking 4 roasts for a total of about 20lbs took 14 hrs. The time wasn’t the issue. Issue is I went through 1 18lb bag of charcoal 10lb bag of hickory chunks and 10lbs of lump coal. My temp never got over 235 degrees F. I’ve been smoking meat for just over 3 years. I wanted a bigger smoker so I could do more meat at once. If I had stayed with my smaller smoker I would have went through less wood and coal but taken more time. For the price it’s a good smoker. The mods are easy to do and don’t add a lot more cost To the smoker. In total I’ll have about 420$ I’m this smoker after the blanket. So really that’s not bad. I’m hoping the blanket helps to keep temps longer.
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!
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.
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.
FirefighterDAD : Great for a budget smoker but needs some help
Made in China. That should sum it up.
Listen, if you are looking for a budget smoker, this one is great. It has its flaws but most can be corrected with cheap modifications such as high heat silicone and gaskets. Both of which were easy to apply. But it does have its downfalls...
Pros:
1. Large smoke box - can fit maybe 3 or 4 17lb-ish briskets in the smoker
2. Easy to assemble- instructions were not great but assembly remained easy. My unit came with a nut missing that held the vent in place. Vent still works but it is loose. One screw for the firebox was difficult to attach but possible. Will need two people when attaching the firebox or a sturdy set up that allows the firebox support while attaching it. The rest of the unit was a breeze to assemble.
3. Inexpensive - its a great smoker for the price. Not top of the line as far as smokers go, but if you are looking to remain in a tiny budget this works well with some modifications and lots of attention
4. Separate ash tray - the addition of an ash tray under the charcoal box is a welcomed addition. Wish both the ash tray and charcoal box had a system that allowed you to pull them out far enough without appearing as if they will tip over
Cons:
1. Fire box is too small - for the size of the smoke box, the fire box seems inadequate. Same with the ash tray, it fills up quickly if you burn through your fire load fast.
2. Thin metal - the box is made of very then metal which would be an issue in colder temperatures. If this is your case, look into investing in a heat resistant blanket, such as one that a welder would use
3. Vent - the air vent is too loose. Fully closed still allows air flow. This makes maintaining temp control difficult.
4. Customer Service - the latch which helps seal the bottom of the smoke box broke off my unit the first day of use. It is held together with two small pins, which popped off and disappeared into the yard (my latch was tight). I contacted customer service same day with no acknowledgement or reply. I also mentioned the missing screw on the air vent. I will have to look for a modification to hold said latch in place.
5. A lot of leaks - there are a lot of areas for smoke and heat to leak. This is easily fixed with high heat silicone but is a testament to the build quality.
Listen, if you are looking for a budget smoker, this one is great. It has its flaws but most can be corrected with cheap modifications such as high heat silicone and gaskets. Both of which were easy to apply. But it does have its downfalls...
Pros:
1. Large smoke box - can fit maybe 3 or 4 17lb-ish briskets in the smoker
2. Easy to assemble- instructions were not great but assembly remained easy. My unit came with a nut missing that held the vent in place. Vent still works but it is loose. One screw for the firebox was difficult to attach but possible. Will need two people when attaching the firebox or a sturdy set up that allows the firebox support while attaching it. The rest of the unit was a breeze to assemble.
3. Inexpensive - its a great smoker for the price. Not top of the line as far as smokers go, but if you are looking to remain in a tiny budget this works well with some modifications and lots of attention
4. Separate ash tray - the addition of an ash tray under the charcoal box is a welcomed addition. Wish both the ash tray and charcoal box had a system that allowed you to pull them out far enough without appearing as if they will tip over
Cons:
1. Fire box is too small - for the size of the smoke box, the fire box seems inadequate. Same with the ash tray, it fills up quickly if you burn through your fire load fast.
2. Thin metal - the box is made of very then metal which would be an issue in colder temperatures. If this is your case, look into investing in a heat resistant blanket, such as one that a welder would use
3. Vent - the air vent is too loose. Fully closed still allows air flow. This makes maintaining temp control difficult.
4. Customer Service - the latch which helps seal the bottom of the smoke box broke off my unit the first day of use. It is held together with two small pins, which popped off and disappeared into the yard (my latch was tight). I contacted customer service same day with no acknowledgement or reply. I also mentioned the missing screw on the air vent. I will have to look for a modification to hold said latch in place.
5. A lot of leaks - there are a lot of areas for smoke and heat to leak. This is easily fixed with high heat silicone but is a testament to the build quality.
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.
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.
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!
Nate : I would return if could.
Once I put the smoker together I noticed it wasn’t completely lined up, so took it apart and tried again. After the second time reassembled it still have cracks showing. I test ran it with only wood which I noticed a paint smell and dripping coming from inside smoker. Let sit at 200 degrees for 5 hours thought it would be fine. Next day I started to prep meat for jerky. After I moved to designated area for smoking I noticed the offset door is already rusting away, and should not be rusting after a day of using. Once I smoked the meat half of the meat was completely charred. I’m thinking because the offset is not detached from the smoker that the heat from the box radiated more heat then necessary. I would not recommend this smoker to anyone..
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.
Nick86 : Great Potential!
Smoker has plenty of room to fill up. Since the metal is so thin on this, it doesn't keep very good temperature when it's cold out. Do yourself a favor and get the lavarock silicone sealer for all of the edges, along with the door gasket or smoke will come out of all of the corners of the smoker. Definitely needs some mods to make it a good smoke.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
Other things to consider for the smoker would be a baffle to put over the firebox opening inside the smoker, modifying the charcoal cage for snaking the charcoal/chips through. for really cold temps, some welding blankets to put over it while smoking to avoid more heat from escaping.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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