Price: $349.00
(as of Oct 26, 2024 00:22:13 UTC - Details)

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.Pre-installed hi-temp rope seal retains heat & smoke for improved cooking efficiency.Popular Fitments: 1970-1971 Jeep Jeepster -- -L, 1968-1971 Jeep CJ5,CJ6,DJ5,Jeepster, 1967-1971 Jeep DJ5,Jeepster 2.2L, 1967-1971 Jeep Commando,Jeepster V6, 1966-1971 Jeep CJ5,CJ6,DJ5 V6, 1965-1971 Jeep DJ5 2.2L, 1968 Jeep CJ5,CJ6 3.1L 3.2L
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
Reviewer: David Bachman
Rating: 5.0 out of 5 stars
Title: Add hi-temp silicone sealant and door gaskets for perfection
Review: Been absolutely LOVING this thing for a few months now. I've smoked pork butts, chicken breasts, and pork ribs in this several times with AWESOME results.Assembly wasn't bad at all, putting it together myself. I'm pretty mechanically inclined, though. Used a two-wheel dolly to support one end of the thing as I put the legs on one side and then the other - not because it was heavy at all, but rather simply because it just would've been awkward otherwise. I used Permatex hi-temp RTV silicone on all the seams/connections during assembly (more on that later) - the red might look ugly to some, but hey, it's a functional item, not a display piece, so who cares.Previously, I was using a cheap offset barrel-type smoker setup. It was SUPER inefficient because of heat loss and poor design. For example, for a 7-pound pork butt on that thing, it took me almost 12 hours to get it up to 200 degrees; with a 6-pound pork butt in THIS smoker, however, it only took me about 7 hours, AND it literally used half as much fuel.I can get about 90 minutes at a time per load with fuel. I load a charcoal chimney full of either Kingsford briquettes or Royal Oak/El Diablo chunk charcoal as a starter, dump it in there, and top it with a single split of whatever flavor wood I'm using (mesquite, hickory, applewood, etc.), and after 30 minutes, I'm good for at least an hour; after that, I give the tray a shake every 30 minutes to shake down the ashes to keep the fire from smothering itself. Each load gets me about 90 minutes at a time - full load of charcoal and one wood good-sized wood split or a few wood chunks for smoke flavoring. I keep the intake vents wide-open during smoking and use the top vent to control temps; initially, I run it wide-open, but once it's up to temp (between 225 and 250), I close it down one or two notches and it holds pretty steady. The top vent doesn't close 100% completely unless you modify it by grinding off the tabs, but it works fine as-is.IT IS ABSOLUTELY IMPERATIVE THAT YOU SEAL THIS UNIT COMPLETELY BEFORE USING IT. By that I mean, use some hi-temp RTV silicone sealant (the red stuff) on ALL of the exterior seams AND between the side box and main smoker chamber DURING INITIAL ASSEMBLY. Just apply RTV to all the seams wherever you see connecting lines and anywhere you can see daylight from within the smoker box. DO NOT wait until after it's assembled to try to seal it up, because taking it apart to seal it is a giant hassle. Also, get some hi-temp sealant felt (BBQ gasket tape) to put around the inside of the charcoal side box door. Without it, the door is clunky and has a HUGE gap that will absolutely leak heat/smoke; when properly sealed, it will make a HUGE difference in temp control and smoke retention, it costs very little, and it's super easy to apply.Extra tip: ADD AN ANGLED HEAT DEFLECTOR to the bottom of the smoker between the side firebox and the main smoker chamber. Basically, anything that sorta spreads the heat out more evenly from the bottom so you don't wind up with everything on the right side of the smoker getting ALL of the heat and everything on the left hardly getting any heat at all. I used some perforated aluminum material I folded over double and then covered with aluminum foil (which I replace as it gets grease grips upon it) to help deflect the direct heat and spread it more evenly. I now get pretty even heating temps at around the midway point of the smoking chamber from right to left.The firebox has an extra layer of metal within that sorta-kinda insulates the part above it to retain heat and prevent the finish from burning off like it does in cheap barrel-type offset smokers. Also, the latches at the top and bottom, while not ideal in ease of use, are at least secure and snug, and the rope gasket around the main smoker chamber door, while not perfect and not 100% leak-free, is good material and does well enough. Pretty good design overall, especially for the money.The factory temp gauge is SOMEWHAT accurate, but it is SUUUUUUUPER slow to change its temperature reading. Like, temp changes that take just a couple of minutes with my cheap digital thermometer probes take over 15 minutes to show up on the factory temp gauge. Of course, using your own digital temp probes will yield the most accurate results, and the factory temp gauge CAN be replaced with a better aftermarket one if you want, but as it is, at least it gives you a somewhat accurate ballpark temp reading at a glance without any additional investment.Lastly, there is a TON of space inside this smoker - more than I'll likely ever need or fully utilize. I fed 15 people with huge chicken breasts and a pork loin from this thing (in one load) for a party and I STILL had plenty of room to spare. I'm still playing with this thing at least once a week to learn its capabilities, and I have yet to utilize the sausage hangers or other features. I've only AT MOST used three racks at a time and still managed to produce enough meat to feed a small army of people. Pulled pork and ribs out of this smoker have been beyond AMAZING with nothing more than good seasoning, foil wrapping, and proper wood selection (I tend to favor hickory for pork smoking), and while it's not a set-it-and-forget-it affair like a digital pellet smoker, it's about as close as you can really get with a charcoal setup. No worries about running too hot and cracking ceramic plates or overheating and taking forever to cool down, or sudden drops in temp, or anything like that. It almost makes charcoal smoking too easy. Choose the right fuel and wood for the right meat(s), check your temp and fuel level every 30 minutes, and you'll have pretty easy and consistent results.Great for beginner to intermediate smokers. Heck, maybe even good for advanced smokers who want something that doesn't require a lot of effort or tinkering. Only problem I have now is my family is probably going to get burnt-out on smoked meats eventually because I want to use this thing darn near every week. Well, that and the fact that charcoal is kinda hard to get for the winter half of the year.I researched A LOT before buying this, and I have ZERO regrets. ABSOLUTELY 100% RECOMMENDED for any beginner, intermediate, casual, or even a low-end competition smoker. Haven't had a chance yet to smoke up some meats for my squad at work to get their official opinion, but after the easy and awesome results I've had thus far, I have full confidence in being able to produce some super duper OM NOM NOM quality BBQ for my people for the holidays!

Reviewer: J Grabowski
Rating: 5.0 out of 5 stars
Title: Dyna-Glo Wide Body Vertical Smoker (DGO1890BDC-D)
Review: The smoker arrived and was undamaged. I reviewed the advice for mods and also ordered some silicone sealant and a gasket. I used the silicone during assembly of the firebox to the cooking chamber, but I did not need the gasket. Assembly was straight forward, the parts fit together, no issues.After an overnight dry for the silicone, I fired up the smoker to season it. We used lump charcoal and this was started with a chimney starter. The chimney held about the same volume as the firebox basket. With the vents open and the doors closed, the temp peaked at about 310°. The day was 72°, partially sunny, slight breeze, and the smoker was in the open. I used a remote reading thermometer, with the probe in the center of the cooker chamber. The reading was very close to the unit mounted thermometer.First CookWe did two full racks of ribs. These were trimmed and you could probably fit two of them, with some overlap onto one rack, but I did one rib rack on one grill rack each. I also used a grill rack on the lowest height, with a pan of water. During the cook, I added more fuel, but you need to be careful as to not smother the fire by dumping fuel on top of the fire. You can do this two ways:1. Start a small amount of charcoal in your chimney, then add the burning fuel to the fire, or...2. Carefully move the burning charcoal in the firebox to the front of the box, then add your new fuel in the back.I found that the smoker was very tight and that the temperature maintained very well. I did not have to fiddle with the vents very much, I cooked at around 280° for 5 hours.The remote read thermometer had a second probe for food. So when the rib probe registered around 180°, the vents were shut on the firebox. This is where the unit could have been more airtight, as the fire did not damp down as much as I would like. I've used a Weber for decades and this is one of the Weber's key features, is to be able to close down the fire with the vents.I did take the ribs out and wrap then in foil, then back in the smoker for about two hours.The First Cook ResultThe rib were delicious! I know that they are supposed to have a “bite” and not fall off the bone, these were falling of the bone and I like them like that. They were really, really, good, I was impressed with the results of the first cook.CommentsFor the amount of money I paid for this smoker, it’s a tremendous value. Yes, the metal is thin and the build quality is what you expect from an imported unit like this (which is to say good, not great). I would have liked the unit firebox vent to be more airtight. The grill racks are well made and very large. You could cook a ton of meat with this smoker.The unit is heavy and I would not drag it, as the legs don’t look like they would take much abuse. The other thing are the door latches, the side one is fine, but the bottom one is very difficult to operate. This would be hard to latch in low light situations, plus you have to bend over and underneath to get to it. All that said about the latch, I’m glad they have one there, as once the door is secured, the box is very tight and retains an even, constant internal temp.I have a propane vertical smoker which I like. You just set it and forget it. But I see myself using this new smoker all the time. I would recommend this unit to everyone looking for a charcoal/wood powered smoker.

Reviewer: M Mack
Rating: 5.0 out of 5 stars
Title:
Review: I have never before had food like what I can make in this thing. Better than restaurant quality ribs, burgers, sausages, salmon, pork chops, whole turkeys, chickens, legs of lamb, duck, potatoes. I've smoked butternut squash to use for soup. Smoked apples for pie (and then smoke-baked the pie) and smoked apples for applesauce. I plan to smoke pumpkins for pumpkin pie next fall, and there are likely so many more things that I can smoke that this will keep me going for years.Assembly is not so easy without a 2nd pair of hands. Screw holes don't necessarily line up perfectly and things were a tad crooked and bent. One of the screws that holds the firebox damper in place was missing out of the box. By checking the reviews and watching Youtube videos about this unit I knew I would need to seal it up a little better, so this also required a roll of heat-resistant gasket. I was finally able to assemble the beast, and all in all it's not perfect. The chimney is a little askew. Not all the screws were able to go in the whole way. Even with the gasket, there are spots where smoke escapes.Despite all that, the airflow is more than good enough to get the job done, temperatures stay quite stable. It's not easy to maintain low-n-slow temperatures with the firebox completely full, though, as there's just too much airflow even with the damper closed. So fill the box to 3/4 at most, and with everything closed it sits at 250 for about 1.5 hours before the fuel starts to run low.Knowing what I know now, the only thing I would do different is buy the wide box version instead. This one can't handle a full length rack of ribs, so you need to cut each rack in half and then a whole rack fits on each grate.

Reviewer: Todd Rorwick
Rating: 5.0 out of 5 stars
Title:
Review: Nice product but came with a few small dents and a crack in the top back corner

Reviewer: MRSR
Rating: 5.0 out of 5 stars
Title:
Review: Cumplio completamente las expectativas, llega lo que se ofrece, bien empaquetado y con calidad

Reviewer: itzel tornero
Rating: 5.0 out of 5 stars
Title:
Review: Nos encanto , pues era para mi esposo y quedó muy contento , es pequeño pero cumple con lo que promete . Y llego en muy buen estado. E visto que a algunos en sus comentarios no les cerraba bien la puerta pero solo es cuestión de hacer presión para que quede bien sellada y no se escape el humo. Excelente para quien va iniciando en el arte del ahumado .

Reviewer: Brownguy74
Rating: 5.0 out of 5 stars
Title:
Review: Great product to learn how to smoke. Tons of videos on this unit. Easy to use and makes great food!