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Dyna-Glo

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

    • Based on 5,381 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Sunday, Jan 5
Order within 17 hours and 28 minutes
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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: Sunday, Jan 5

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

    • Excellent smoker
Size: Wide Style: Smoker Color: Black
Took roughly 20 minutes to put together, very easy, No need for water pan, the design has been changed and the issue of leaking smoke where firebox and smoker connected wasn't a issue at all, comes to temperature quickly and the dampers are very well balanced meaning the temperature stayed between the 225 - 300 degree range even when both dampers were wide open, the only change I intend to make is a heat deflector shield where heat enters the smoker from the fire box although when I seasoned the smoker I placed a single rack of ribs on the very top shelf against the right side of smoker to see if they'd be over cooked due to rising heat on that side, I didn't notice uneven cooking so I may change my mind, (I'm being picky and own a sheet metal shear and a break so this would take me 10 minutes to make and install) I seasoned it first the proper way but after 30 minutes threw in a rack of ribs to season it with fat. I'm going to add a bottom propane gas burner to use after meats have absorbed all the smoky flavor (3 hours) just for ease of operation but it's not necessary. Very good value Due to size a Amazon large truck delivery team was needed and I met them at my gate, they were exemplary ... show more
Reviewed in the United States on August 20, 2024 by RHE
    • Dyna-Glo Wide Body Vertical Smoker (DGO1890BDC-D)
Size: Wide Style: Smoker Color: Black
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 Cook We 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 Result The 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. Comments For 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. ... show more
Reviewed in the United States on May 23, 2016 by J Grabowski
    • Great smoker once you figure out your particular quirks
Size: Wide Style: Smoker Color: Black
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
Review Image by Robert M Chadwick Robert M Chadwick
I chose this smoker because I wanted to be able to do full racks of ribs. I've been happy to say that I've succeeded in that. I've also done full pork loins, split chicken breasts, leg quarters, and drumsticks, as well as a brisket and a turkey. Here's my experience. Assembly ========= This was pretty easy, but a few pieces didn't fit together quite as tightly as I would have liked - notably, where the firebox joins with the smoker body. This turned out to not be a big deal. Many other people have recommended sealing the gaps with heat-resistant silicone or the firebox door with gasket and I tried this; I found no significant difference before and after. I did manage to break the temperature gauge while tightening it - the connector is much less sturdy than it appears and it was easy to over-tighten. I replaced it with a different gauge and haven't had any trouble. They recommend two people to construct it, but I was able to put it together myself carefully. It is heavy, so be careful. The handles make it convenient to relocate if needed, but I haven't needed to do so. Temperature Control ================== It is very easy to get started and charcoal does a great job. Use lots more than you think you may need - don't skimp. I've tried with hardwood chunks as well as wet wood chips in aluminum and both worked well. The hardwood makes it a little hotter (it burns nicely) but I think the chips made better smoke. The down side is that while you can initially get it up to temperature around 225°F-250°F, it quickly drops down to 175°F and stays there. I tried multiple vent settings, adding more charcoal, leaving the doors closed longer, and so on, but I couldn't break that barrier until I learned the secret. THE SECRET: Air flow. Keep the upper damper open. Use the lower damper on the firebox for controlling the temperature. But even with that, YOU NEED GOOD AIR FLOW. In my back yard, I didn't have enough air going in the lower dampers, so the fire got too cool. I fixed this with a small portable fan a couple of feet away, and just blow the air in the dampers. This way, I was easily able to get my temperature steady at 225°F for several hours, adding fresh charcoal and hardwood along the way. I use the lower damper to control the temperature. The Cooking ================== I have had great success with bone-in split chicken breast. The meat is thick enough to keep the juice well and the smoke penetrates wonderfully. Use a dry seasoning with some flavor to it. 2.5 to 3 hours works well. A whole pork loin also works out very well. The meat is thicker and can really hold up to the smoke. Again, the dry rub seasoning is great. Be careful of getting too much salt into the meat. 2.5 to 3.5 hours seems to be about right. Chicken legs and leg quarters also work well, but because they are smaller you need to pay closer attention and cook for a shorter time - maybe 2 to 2.5 hours. The turkey worked nicely but I had to remove a couple of shelves to make it fit. It was a 14lb bird but could easily accommodate more. Be sure to thaw it fully first. I did not do any tenting. It cooked in about 4 hours. Pork ribs have come out wonderfully. I've done them standing in the rib rack as well as flat on the grills and both ways are great. 3 hours is fine. I've done with a dry rub several times, and the last time I added BBQ sauce with a brush about an hour before finishing, which added a great caramelized layer. The meat will literally fall off the bones when you get it right. Brisket worked, but I had less success. I need more experimentation here; I'm sure it's a problem with the chef and not with the smoker itself. I easily fit a 10lb brisket on once shelf but had to remove the one above it to make room. The smoker will hold enough for a small army or decent-sized family reunion. Easily 6-8 breasts per shelf, 10-12 leg quarters, 2 pork loins, or a rack of ribs flat. If you go for something larger, you'll need to shift a couple of the shelves. BIG WARNING: The right side of the smoker body gets significantly hotter than the left side. You will want to check and rotate your meat regularly. I strongly recommend a good multi-probe thermometer so you can check temps in different spots. COOKING TIP: Take the food off 30 minutes BEFORE you think it's done. Because it probably is. Remember the resting time is needed afterward and the food will continue cooking after that time. This is probably my biggest error and results in slightly drier food, but overall no one has complained. Use that meat thermometer and give yourself a 5°-10° head start. CARVING TIP: For ribs and brisket, as well as turkey, invest in a good HEAVY knife. I ended up cutting through bone when slicing ribs into pieces the last time. Watch your fingers!!! After packing the food into the refrigerator, you'll smell that great smoke every time you open the door. Accessories ========= Get a good pair of heavy-duty heat-resistant silicone gloves. You'll need them to put things in and out of the smoker or to add more charcoal to the firebox. I burned my fingers through a pair of light welding gloves. Use a vice-grip to move the fire grate around because prolonged contact will go through almost anything. Get yourself a good instant-read thermometer, or a multi-probe wireless one is even better. You'll want to use it to determine food done-ness instead of eyeballing. Get that carving knife I mentioned, and a meat fork too. Have a heat-resistant table handy near the smoker - it'll make it easier to take things off the shelves because you can just pull them out and quickly close the smoker door again. Get some BIG cutting boards so you can slice the meat and display it. It'll be worth it! ... show more
Reviewed in the United States on January 7, 2021 by Robert M Chadwick Robert M Chadwick

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