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Extended holiday returns
Returnable until Jan 31, 2026 Learn more
Returnable until Jan 31, 2026 Learn more
This item's return window has been extended for the holiday season: Returnable until Jan 31, 2026
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Availability:
In Stock.
Arrives
Friday, Dec 12
Recently Viewed
Size: Wide
Style: Smoker
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
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.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
Brand: Dyna-Glo
Model Name: Dyna-Glo DGO1890BDC-D
Power Source: Charcoal
Color: Black
Outer Material: Stainless Steel,Steel
Item Weight: 83 Pounds
Product Dimensions: 21"D x 43.3"W x 50.2"H
Fuel Type: Charcoal
Manufacturer: GHP Group Inc.
UPC:
Brand: Dyna-Glo
Model Name: Dyna-Glo DGO1890BDC-D
Power Source: Charcoal
Color: Black
Outer Material: Stainless Steel,Steel
Item Weight: 83 Pounds
Product Dimensions: 21"D x 43.3"W x 50.2"H
Fuel Type: Charcoal
Manufacturer: GHP Group Inc.
UPC: 872076029854 043924494456
Global Trade Identification Number: 56, 54
Item Weight: 83 pounds
Item model number: DGO1890BDC-D
Is Discontinued By Manufacturer: No
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Dec 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 Robert M Chadwick