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Dyna-Glo

Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover

    • Based on 5,382 reviews
Condition: New
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Availability: In Stock.
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Size: Wide


Style: Smoker and Cover


Color: Black


Features

  • 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
  • For use with Dyna Glo smoker model DGO1890BDC-D
  • Fits vertical offset smokers with center smoke stack and assembled dimensions of up to 43.3" W x 21"D x 50.2"H (110 x 53.4 x 127.5 cm)

Description

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

Brand: Dyna-Glo


Model Name: Dyna-Glo DGO1890BDC-D


Power Source: charcoal


Color: Black


Outer Material: Stainless Steel,Steel


Item Weight: 83 Pounds


Inner Material: stainless_steel


Fuel Type: Charcoal


Brand: Dyna-Glo


Model Name: Dyna-Glo DGO1890BDC-D


Power Source: charcoal


Color: Black


Outer Material: Stainless Steel,Steel


Item Weight: 83 Pounds


Inner Material: stainless_steel


Fuel Type: Charcoal


Product Dimensions: 21 x 43.3 x 50.2 inches


Item Weight: 83 pounds


Country of Origin: China


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: within 30 days

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Add hi-temp silicone sealant and door gaskets for perfection
Size: Wide Style: Smoker Color: Black
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! ... show more
Reviewed in the United States on December 20, 2021 by David Bachman
    • Make some great bbq.... it will pay for itself the first time you use it.
Size: Wide Style: Smoker Color: Black
Review Image by G. Hall G. Hall
Review Image by G. Hall G. Hall
I read a lot of reviews about this smoker (wide-body) before making a purchase. The reviews ran from “this is the best smoker ever!” to “it leaks like a sieve, don’t waste your money!”. The funny thing about reviews is that you have to read between the lines and find some common ground. First off, this smoker is not for pro. The sheet metal is thin, which means you really pay attention to the firebox, and the smoker temps. There is a decent vent on the firebox but the vent on the chimney needs some work. There detents that hold the flap in place but if you need to position the flap in a position that is between the detents, the flap usually pops in to one or the other detents. You also can’t fully close the flap. (Yes, you wouldn’t want to do that while you are smoking.... I get it.) So, it makes fine tuning the temps more difficult than it should be. Continuing with the firebox, it would be nice if the bottom had contraption so that you could dump the ashes during a smoke. The ash tray fills up on long smokes, forcing you to leave the firebox door open for a long time so you can dump the ashes, making temp control harder. Moving on to the smoking chamber... If you are on the fence between the normal width smoker and the side body, go wide body. I guarantee you will be disappointed with the normal width one. Not because it does a poor job, it’s just that you’ll not be able to fit a whole packer brisket in it unless you separate the point from flat. With the wide body smoker, you also get a rib rack and a sausage hanger that you don’t get with the normal width one. The wide body has six shelves that slide out and have the ability to be pulled out and stay there for you place your meat, or sprtiz with your juice of choice during the smoke, not mention when you remove your brisket, pork butt, ribs, or whatever. You can see from the pictures I was able to fit five briskets in with no problem. My only complaint is the space between the shelves is very narrow and if you have a few particularly “healthy” briskets, they’ll be wedged. It isn’t a problem if you aren’t smoking a bunch of meat. Now on to something a lot of people have complained about... leaks. I was worried about leaks from what I read because I didn’t purchase any additional sealant. My fears were undeserved however. There is some “slight” leakage from where the chimney is attached to the cabinet, and from around the temperature probe. Other than those two places, I am leak free. I also read a review that said the user had a difficult time getting to temperature. Honestly, I’m not sure where that one came from. My smoker came up to temp quickly and was consistent. I’m not sure the probe is 100% accurate because those briskets in the picture were done hours before I expected them to be. I’m going to do some testing and probably replace the temp probe with a better quality one soon. So, in my opinion, this is an excellent smoker for the beginner as well the experienced. It is easy to put together. The price is right. Most importantly, it produces some great bbq. Those briskets had a smoke ring I’ve only ever seen in competition level bbq. If you are in the fence between this, other offset smokers, and maybe pellet smokers, go with this one. You won’t be disappointed. ... show more
Reviewed in the United States on October 10, 2020 by G. Hall G. Hall

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