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Availability:
Only 3 left in stock, order soon!
Arrives
Saturday, Sep 12
Size: Standard
Style: Smoker
Color: Black
Features
- Six height-adjustable cooking grates with a total of 1176 Square inches of cooking space
- Each grate holds up to 25 lbs. Of food
- Porcelain enameled charcoal chamber keeps briquettes tightly stacked for maximum burn efficiency
- Steel smoke stack with adjustable flue lets you control the cooking temperature with precision
- Stainless temperature gauge with "smoke Zone" Indicates the ideal temperature for infusing smoke flavor
- Protect your smoker with a custom-fit Dyna-Glow DG784GSC premium cover (Sold Separately)
Description
Charcoal enthusiasts, take heart! With this Dyna-Glow vertical offset smoker, you can now smoke your favorite foods with your favorite wood chips AND your favorite fuel source, charcoal! Vertical smokers are ideal for capturing maximum smoke flavor, so we've included 6 height-adjustable cooking grates, with a total of 1, 176 square inches of cooking space, to accommodate different sizes and types of food. Since indirect heat is ideal for slow cooking (and infusing smoke flavor), the offset functionality of this smoker is designed to keep direct heat away from the food, which helps to prevent food on the bottom racks from cooking too fast. The porcelain enameled charcoal chamber is designed to keep briquettes stacked tightly for improved burn efficiency. The removable, steel ash pan is designed to handle large amounts of ash for hours of maintenance free cooking.
Brand: Dyna-Glo
Model Name: Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker
Power Source: Charcoal
Color: Black
Outer Material: Stainless Steel,Steel
Item Weight: 57 pounds
Product Dimensions: 20.2"D x 34.52"W x 47.03"H
Fuel Type: Charcoal
Manufacturer: GHP Group, Inc.
Unit Count: 1 Count
Brand Name: Dyna-Glo
Model Name: Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker
Manufacturer: GHP Group, Inc.
Unit Count: 1 Count
Number of Items: 1
UPC: 872076033080
Global Trade Identification Number: 80
Item Type Name: offset smoker
Model Number: DGO1176BDC-D
Part Number: DGO1176BDC-D
Warranty Description: Warranty 1 year limited
Power Source: Charcoal
Fuel Type: Charcoal
Color: Black
Item Weight: 57 pounds
Item Dimensions D x W x H: 20.2"D x 34.52"W x 47.03"H
Outer Material: Stainless Steel,Steel
Inner Material: stainless_steel
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Saturday, Sep 12
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.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
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!
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Reviewed in the United States on December 20, 2021 by David Bachman
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
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Reviewed in the United States on August 20, 2024 by RHE
Size: Wide
Style: Smoker
Color: Black
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!
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Reviewed in the United States on January 7, 2021 by Robert M Chadwick
Size: Wide
Style: Smoker
Color: Black
Quality cooker at a good price.
Reviewed in the United States on July 6, 2026 by Gregoy B.
Size: Standard
Style: Smoker
Color: Black
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.
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Reviewed in the United States on July 29, 2017 by Derek W. Small
Size: Standard
Style: Smoker
Color: Black
I did not expect to have a good experience with this purchase. I am a wood-fired, indirect smoker “junkie” that moved from Oregon to Washington state over a year ago. My Char-Broil Bandara smoker was more than 10 years old and much too heavy to move north… so I left it behind. After almost 2 years of “smoker-free” living I went shopping for a replacement. My new residence has limitations that would not accommodate the old Bandara. My new smoker needed to be “portable”, or at least permit me to bring it inside after using it. At 200+ lbs, the Bandara was a “truck”. The Dyna-Glo, on the other hand weighs only about 70 lbs. It’s also about 1/3 the price of the bigger unit. Despite its Asia-made origins, I took a chance. I’m delighted so far. It arrived in 2 days with no damage inside or out. It required about an hour to assemble. The instructions were surprisingly helpful and accurate… but not flawless. Attaching the fire box to the cooking chamber requires 4 bolts… not 6 as indicated in the booklet. There are 32 bolts included with the unit. All the same size. There are no nuts required. Engineering and manufacturing accuracy are EXCELLENT. Painted finish is powder coated. All parts fit and there are no surprises in assembly. The fire box is “front loading”, which makes it difficult to use a “chimney” charcoal starter. I did find some starter materials that will work, however, and getting the charcoal fire going was not an issue. Controlling the heat in the cooking chamber requires constant attention. This is not a cooker that you can light off and walk away from. Because successful smoking techniques demand tight temperature control, this unit needs full time watching. The small fire box will hold just enough chunks to produce great smoke in the cooking chamber, but temperature must be controlled by the inlet air damper on the fire box (fully CLOSED is what I learned) and the cooking chamber outlet damper atop the unit (also fully CLOSED). Even with these dampers closed, the temperature in the cooker would climb above 250 degrees unless the flames in the fire box were quenched repeatedly with cold water. My “quencher” of choice is a 16 oz plastic water bottle with the cap (top) pierced with a pocket knife and reinstalled. My “maiden voyage” with the Dyna-Glo was a 5 lb batch of sockeye salmon requiring 2 cooking grids which I placed in the #3 and #4 positions from the bottom. After 30 minutes at 240 – 250 degrees the fish was done and I was able to remove and reclaim the fuel chunks. Clean up of the cooker was quick. Clean up of the cooking grids… not so much. They are not commercial grade material and require de-greasing and hand work to clean. Despite these minor issues I feel that this smoker is worth every penny I paid for it. I’m delighted to be back in the smoking game.
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Reviewed in the United States on December 18, 2017 by Boompa
Size: Standard
Style: Smoker
Color: Black
Overall this is a good Cheap Offset Smoker (COS) for the price of $150. Dyna-Glo could do much better with just a little more quality control. In order to get the correct air-tight door seals, you must buy separately a roll of 1 x ¼ x 15’ Nomex fire seal and a tube of hi temp RTV sealant. Maybe $20 worth of materials that could be included with the grill purchase. The fire box did not mate up flush with the grill body and requires either Nomex fire seal and/or Hi Temp RTV sealant to be reasonably air tight. I question the location of the mounting studs that secure the fire box to the grill body. They are not located near enough to the corners to bring the pieces together tightly before the thin metal walls flex. The last problem I noted, and I see as a gross negligence of quality control, is the grill grate supports. They are constructed of cheap formed wire that is chrome plated after a very, very poor weld. Four of the supports were broken upon delivery. The remaining supports are so poorly welded that a simple grasp of the two welded pieces will result in breaking them apart easily. So twenty four minutes on hold and 4 minutes of customer service and they are sending a new set of supports. One week later and new grill grate supports received. Workable but still question the durability of such a poor weld. The sheet metal construction of the smoker and fire box seems thick enough for the application, but in great north temps, extra thermal mass would be good. So yesterday it was 34 F in northern WI. With the heat wave I fired up the smoker for the first time. I smoked ½ brisket for 8 hours no crutching. It was perfectly smoked. Despite low outdoor temps, I was able to maintain a constant 225 – 250 F with adding chimney-lite lump charcoal. All the additional prep of adding the fire seal and RTV worked and no whispering traces of smoke were escaping other than out the chimney. I found the chimney butterfly type dampener control to work fine. I left the bottom vent open ¾ wide most of the time and regulated flow and temperature by the top chimney control 225-250 F. I am happy with this grill for the price. If you like to tinker and tend a fire, and play with the vent for the duration of the smoking with natural wood, go for it. Otherwise a simple electric idiot proof smoker may be your thing.
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Reviewed in the United States on February 4, 2017 by Rogue Bull
Size: Wide
Style: Smoker
Color: Black
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.
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Reviewed in the United States on September 7, 2021 by Moe