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Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker

Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker

Condition: New
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker
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Features

  • 20,000 Total BTUs, Dual Cast Iron Burners
  • 4 adjustable cooking grates
  • TOTAL 1,235 square Inch of cooking space
  • Protect your smoker with a custom-fit Dyna-Glo premium cover - Model DG1235GSC (Sold Separately)

Description

This easy-to-use, LP gas vertical smoker, is the perfect solution for year- round backyard cooking. It all starts with a push button, electronic ignition that emits a rapid pulse for quick and easy lighting. The dual cast iron burners provide 20,000 total BTUs for reliable cooking performance in cold or warm weather. The pre-installed door seals help retain heat and minimize smoke loss for improved cooking efficiency. 4 height adjustable cooking grates provide 1,235 total square inches of cooking space. Each grate can be adjusted to accommodate whatever size and type of food your heart desires. Pre- installed sausage hooks and removable rib rack provide additional cooking flexibility. The large capacity water bowl and wood chip box are made with heavy gauge, porcelain enameled steel for hours of maintenance free cooking. The temperature gauge features a "smoke zone" which indicates the ideal temperatures for infusing smoke flavor.


Product Dimensions: 20.35 x 31.28 x 49.71 inches


Item Weight: 74 pounds


Manufacturer: GHP Group Inc.


Item model number: DGW1235BDP-D


Is Discontinued By Manufacturer: No


Shipping

This product includes free shipping to all US addresses.


Delivery

Unless otherwise stated above, most products arrive within 2-3 business days. Larger items may take 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Features

  • 20,000 Total BTUs, Dual Cast Iron Burners
  • 4 adjustable cooking grates
  • TOTAL 1,235 square Inch of cooking space
  • Protect your smoker with a custom-fit Dyna-Glo premium cover - Model DG1235GSC (Sold Separately)

Description

This easy-to-use, LP gas vertical smoker, is the perfect solution for year- round backyard cooking. It all starts with a push button, electronic ignition that emits a rapid pulse for quick and easy lighting. The dual cast iron burners provide 20,000 total BTUs for reliable cooking performance in cold or warm weather. The pre-installed door seals help retain heat and minimize smoke loss for improved cooking efficiency. 4 height adjustable cooking grates provide 1,235 total square inches of cooking space. Each grate can be adjusted to accommodate whatever size and type of food your heart desires. Pre- installed sausage hooks and removable rib rack provide additional cooking flexibility. The large capacity water bowl and wood chip box are made with heavy gauge, porcelain enameled steel for hours of maintenance free cooking. The temperature gauge features a "smoke zone" which indicates the ideal temperatures for infusing smoke flavor.


Product Dimensions: 20.35 x 31.28 x 49.71 inches


Item Weight: 74 pounds


Manufacturer: GHP Group Inc.


Item model number: DGW1235BDP-D


Is Discontinued By Manufacturer: No


Shipping

This product includes free shipping to all US addresses.


Delivery

Unless otherwise stated above, most products arrive within 2-3 business days. Larger items may take 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Features

  • 20,000 Total BTUs, Dual Cast Iron Burners
  • 4 adjustable cooking grates
  • TOTAL 1,235 square Inch of cooking space
  • Protect your smoker with a custom-fit Dyna-Glo premium cover - Model DG1235GSC (Sold Separately)

Description

This easy-to-use, LP gas vertical smoker, is the perfect solution for year- round backyard cooking. It all starts with a push button, electronic ignition that emits a rapid pulse for quick and easy lighting. The dual cast iron burners provide 20,000 total BTUs for reliable cooking performance in cold or warm weather. The pre-installed door seals help retain heat and minimize smoke loss for improved cooking efficiency. 4 height adjustable cooking grates provide 1,235 total square inches of cooking space. Each grate can be adjusted to accommodate whatever size and type of food your heart desires. Pre- installed sausage hooks and removable rib rack provide additional cooking flexibility. The large capacity water bowl and wood chip box are made with heavy gauge, porcelain enameled steel for hours of maintenance free cooking. The temperature gauge features a "smoke zone" which indicates the ideal temperatures for infusing smoke flavor.


Product Dimensions: 20.35 x 31.28 x 49.71 inches


Item Weight: 74 pounds


Manufacturer: GHP Group Inc.


Item model number: DGW1235BDP-D


Is Discontinued By Manufacturer: No


Shipping

This product includes free shipping to all US addresses.


Delivery

Orders placed now will arrive in 6-9 business days. Tracking information will be automatically provided as soon as your order ships.


View our full shipping policy here.

Returns

This product can be returned within 30 days of delivery for a full refund. Please visit our returns center to begin a return.

View our full returns policy here.

Top Amazon Reviews


5.0 out of 5 stars
By Don - Reviewed in the United States on September 3, 2015
Dyna-Glo DGW1235BDP-D Wide Body LP Gas Smoker
I purchased the Dyna-Glo DGW1235BDP-D Wide Body LP Gas Smoker, and this is my review. The "Master Box" which protected the main body of the smoker was very thick and sturdy and included Styrofoam corners on the inside further protecting the smoker. All screws, parts, and assemblies were well protected and accounted for. Assembly was well explained in the manual and easily executed. With the exception of having to straighten out some warpage of some flat stamped metal parts, all holes lined up easily. In the interest of complete honesty, I have to say that the weak spot in the quality control of manufacturing fell on the "Wood Chip Box." The fabricator of the box was clearly an amateur and the stamped metal lid which has warpage to it will not rest securely on top of the box. I have flattened the lid, but it still glides around on top of the box. That said, It is a solid and well thought out smoker. It is large and versatile, and it looks real good sitting on the deck. For my first cook, I got rather ambitious. After following all safety guidelines including testing the gas lines and fittings, and seasoning the smoker, I filled the box with pre-soaked hickory chips, filled the ample water bowl, and loaded my food. A 10 pound marinated and seasoned pork tenderloin cut into thirds onto the bottom rack. Above that went 3 full racks of pork ribs, each cut in half for easier refrigerator marinating. Above that I filled one side of the rack with miniature yellow and red peppers oiled and seasoned, 4 beautiful tomatoes halved, buttered and seasoned, and a very large sweet onion, again, halved, buttered, and seasoned. Above that went 6 ears of water soaked, buttered and seasoned corn in husk. I fired it up and maintained vigil on temperature adjusting. The adjustments and throttling of the dampers was easy to do, but required more attention than what perhaps would be normal as it began to rain, and rained steady until just prior to the cook finishing. Again, in complete honesty, I really screwed up the corn. It seemed a good idea to cook it in the husk, however, the loose and opened end of the husks allowed the first 3 or so inches to become itsy bitsy brown pebbles. It will be better next time. Smoking is learning. The flavor of the good corn was IMHO wonderful notwithstanding. The tomatoes gave up their skin with ease. The onions and peppers smelled and looked so beautiful and tasted unbelievable. The onions, peppers and tomatoes were used to create a simple and out of this world smoked tomato soup, the recipe for which is below. Ok, the meat of it. I brought the loin sections to 145+ internal temperature, removed them, wrapped them (after a sampling of course), rested them, and refrigerated them. The next morning I sliced each one completely into about one eighth thick slices for sandwiches. The slices were very nearly as red as a ham, juicy, and eyeball rolling delicious. "OMG" is so over used today, but O....M....G...! The ribs weren't quite done yet so I removed each of the 6 half racks and wrapped them in tinfoil returning them to the smoker for about another hour and a half. They weren't quite fall off the bone, but man, man oh man, I've never had better. A big plus, there are no drip spots on my deck. All the drippings were well managed. For a first attempt with this new smoker, I have to say my first cook was largely a huge success. No doubt the credit goes to the Dyna-Glo Smoker. With two doors, I could maintain the chip box and water without opening the larger cook chamber door and as the doors each have a rope gasket you can rest assure your cook will be steady. I can't wait for the next cook, and I can't recommend highly enough that you purchase one of these smokers from Dyna-Glo. -- My Smoked Tomato Soup -- 4 Tomatoes, smoked, seasoned 1/4 Sweet Onion, LARGE, smoked, buttered, seasoned 8 Peppers, red and yellow, smoked, oiled, seasoned 1/4 tsp Pepper (or to taste) 1/2 tsp Sugar 1 tsp Distilled white Vinegar (next time I'm using balsamic) Run tomatoes, onion, and peppers through a high speed blender (I used a NINJA) to liquefy as much is possible. Strain the puree into a pot and heat on a medium burner. Add remaining ingredients and adjust for taste. I didn't add salt. I have a low sodium diet. I recommend you try it as is and add salt if you feel you must. I coupled this soup with a grilled smoked pork loin and cheese sandwich. I'm telling you, I couldn't form words for an hour recovering from the bliss. Happy Smoking, Don

5.0 out of 5 stars
By John R. Hubbling - Reviewed in the United States on April 1, 2017
Practically perfect!
So far so good. I have a 7 yr old Grillpro that is still working but grates are rusting and I wanted a bigger unit. Also, I've ducted my old unit with 4 inch duct into the side of an old grill so I can smoke a turkey on a spit (I'm a big fan of spit cooking to keep meat moist). As I write I am smoking 4 racks of baby back ribs (mesquite). Unit came with no damage, 2 days as promised. Assembly was a snap - unlike my Grillpro, the box was already assembled so that was nice. Nice to have the nuts welded in to no messing with that. Holes for bolts lined up perfectly. This midsize unit isn't really that heavy, I had no problem lifting it. It is at least twice as large as my old unit, could do 8+ racks at a time if I wanted, so unless you are smoking for a big crowd I wouldn't go for their biggest unit (and there is the extra weight). Even this one is too big for my winter storage shed I keep on my deck so it will have to have it out in the winter (bought the Dyna-Glo cover specified for this unit). I personally don't think "seasoning" is really needed,b ut you do want to crank it up to high heat to burn off any gunk from manufacturing (about 40 min). As with all units of this type, there is a learning curve for controlling temperature. After running at full/both burners to get chips/blocks smoking - I did this with the lower door open to keep temp from spiking, running with one burner at lowest setting (70 deg outside), one lower vent full open, the other fully closed and the top vent fully open, temperature stable at 190 degrees, more or less perfect. Most of the time I suspect those will be the only two settings I use (depending on outside temp and wind). With my single burner/old unit keeping the temp low enough was tricky. A tip for newbies: I use a combination of wood chips and wood blocks. Chips are going to burn up fast and you are going to be adding more almost every 20 minutes. You will be going through them fast. I personally don't like real heavy smoke and that is what you will get if you add a lot of chips. Wood chunks will burn slower and you will only need to add more about every hour. I typically smoke for about 4 hours. My daughter lives in southern New Mexico (I'm in Minnesota) so I collect my own Mesquite when I'm down there. A few more notes: I just noticed a slight dent in one of the doors, hardly noticeable. These units do have flexible seals on outer edges of both doors, no leakage! Lastly imho, soaking wood in water first is utter rubbish.

5.0 out of 5 stars
By David Reedy - Reviewed in the United States on December 14, 2018
Great bang for the buck
Your browser does not support HTML5 video. Received the wide version today, tearing down the box and setting everything up was done by myself, took around 30-45 minutes and was quite simple. No dents or dings as others have reported. Did some base tests while seasoning the smoker and with one burner on low and all vents wide open it held around 230 on the front temp. With both on low and vents wide open around 260. Cold smoking might be a little tricky but once the wood gets going I turned off both burners and it got down to 160 on the front temp, so if you turn the burner on and off in 20-30 minute intervals you can reach a nice low temp while still getting good smoke. The burn box itself seems just OK so far but I ordered a 12x14 cast iron deep skillet that should fit in case the box ever goes bad. First thing I smoked was a nice fat steak, took about two and a half hours and turned out amazing. I ordered lava liner but the wide version comes with a seal already and I never saw any smoke escaping from the door so probably won't need it. Also ordered a 21x13 stainless steel steam pan for longer smokes and will take one grill and put it as low as possible and use that as the water tray, while doubling as a drip collector. It's only been one smoking but I'm really impressed with this thing, especially for the price.

Top Reviews


5.0 out of 5 stars
By Don - Reviewed in the United States on September 3, 2015
Dyna-Glo DGW1235BDP-D Wide Body LP Gas Smoker
I purchased the Dyna-Glo DGW1235BDP-D Wide Body LP Gas Smoker, and this is my review. The "Master Box" which protected the main body of the smoker was very thick and sturdy and included Styrofoam corners on the inside further protecting the smoker. All screws, parts, and assemblies were well protected and accounted for. Assembly was well explained in the manual and easily executed. With the exception of having to straighten out some warpage of some flat stamped metal parts, all holes lined up easily. In the interest of complete honesty, I have to say that the weak spot in the quality control of manufacturing fell on the "Wood Chip Box." The fabricator of the box was clearly an amateur and the stamped metal lid which has warpage to it will not rest securely on top of the box. I have flattened the lid, but it still glides around on top of the box. That said, It is a solid and well thought out smoker. It is large and versatile, and it looks real good sitting on the deck. For my first cook, I got rather ambitious. After following all safety guidelines including testing the gas lines and fittings, and seasoning the smoker, I filled the box with pre-soaked hickory chips, filled the ample water bowl, and loaded my food. A 10 pound marinated and seasoned pork tenderloin cut into thirds onto the bottom rack. Above that went 3 full racks of pork ribs, each cut in half for easier refrigerator marinating. Above that I filled one side of the rack with miniature yellow and red peppers oiled and seasoned, 4 beautiful tomatoes halved, buttered and seasoned, and a very large sweet onion, again, halved, buttered, and seasoned. Above that went 6 ears of water soaked, buttered and seasoned corn in husk. I fired it up and maintained vigil on temperature adjusting. The adjustments and throttling of the dampers was easy to do, but required more attention than what perhaps would be normal as it began to rain, and rained steady until just prior to the cook finishing. Again, in complete honesty, I really screwed up the corn. It seemed a good idea to cook it in the husk, however, the loose and opened end of the husks allowed the first 3 or so inches to become itsy bitsy brown pebbles. It will be better next time. Smoking is learning. The flavor of the good corn was IMHO wonderful notwithstanding. The tomatoes gave up their skin with ease. The onions and peppers smelled and looked so beautiful and tasted unbelievable. The onions, peppers and tomatoes were used to create a simple and out of this world smoked tomato soup, the recipe for which is below. Ok, the meat of it. I brought the loin sections to 145+ internal temperature, removed them, wrapped them (after a sampling of course), rested them, and refrigerated them. The next morning I sliced each one completely into about one eighth thick slices for sandwiches. The slices were very nearly as red as a ham, juicy, and eyeball rolling delicious. "OMG" is so over used today, but O....M....G...! The ribs weren't quite done yet so I removed each of the 6 half racks and wrapped them in tinfoil returning them to the smoker for about another hour and a half. They weren't quite fall off the bone, but man, man oh man, I've never had better. A big plus, there are no drip spots on my deck. All the drippings were well managed. For a first attempt with this new smoker, I have to say my first cook was largely a huge success. No doubt the credit goes to the Dyna-Glo Smoker. With two doors, I could maintain the chip box and water without opening the larger cook chamber door and as the doors each have a rope gasket you can rest assure your cook will be steady. I can't wait for the next cook, and I can't recommend highly enough that you purchase one of these smokers from Dyna-Glo. -- My Smoked Tomato Soup -- 4 Tomatoes, smoked, seasoned 1/4 Sweet Onion, LARGE, smoked, buttered, seasoned 8 Peppers, red and yellow, smoked, oiled, seasoned 1/4 tsp Pepper (or to taste) 1/2 tsp Sugar 1 tsp Distilled white Vinegar (next time I'm using balsamic) Run tomatoes, onion, and peppers through a high speed blender (I used a NINJA) to liquefy as much is possible. Strain the puree into a pot and heat on a medium burner. Add remaining ingredients and adjust for taste. I didn't add salt. I have a low sodium diet. I recommend you try it as is and add salt if you feel you must. I coupled this soup with a grilled smoked pork loin and cheese sandwich. I'm telling you, I couldn't form words for an hour recovering from the bliss. Happy Smoking, Don

5.0 out of 5 stars
By John R. Hubbling - Reviewed in the United States on April 1, 2017
Practically perfect!
So far so good. I have a 7 yr old Grillpro that is still working but grates are rusting and I wanted a bigger unit. Also, I've ducted my old unit with 4 inch duct into the side of an old grill so I can smoke a turkey on a spit (I'm a big fan of spit cooking to keep meat moist). As I write I am smoking 4 racks of baby back ribs (mesquite). Unit came with no damage, 2 days as promised. Assembly was a snap - unlike my Grillpro, the box was already assembled so that was nice. Nice to have the nuts welded in to no messing with that. Holes for bolts lined up perfectly. This midsize unit isn't really that heavy, I had no problem lifting it. It is at least twice as large as my old unit, could do 8+ racks at a time if I wanted, so unless you are smoking for a big crowd I wouldn't go for their biggest unit (and there is the extra weight). Even this one is too big for my winter storage shed I keep on my deck so it will have to have it out in the winter (bought the Dyna-Glo cover specified for this unit). I personally don't think "seasoning" is really needed,b ut you do want to crank it up to high heat to burn off any gunk from manufacturing (about 40 min). As with all units of this type, there is a learning curve for controlling temperature. After running at full/both burners to get chips/blocks smoking - I did this with the lower door open to keep temp from spiking, running with one burner at lowest setting (70 deg outside), one lower vent full open, the other fully closed and the top vent fully open, temperature stable at 190 degrees, more or less perfect. Most of the time I suspect those will be the only two settings I use (depending on outside temp and wind). With my single burner/old unit keeping the temp low enough was tricky. A tip for newbies: I use a combination of wood chips and wood blocks. Chips are going to burn up fast and you are going to be adding more almost every 20 minutes. You will be going through them fast. I personally don't like real heavy smoke and that is what you will get if you add a lot of chips. Wood chunks will burn slower and you will only need to add more about every hour. I typically smoke for about 4 hours. My daughter lives in southern New Mexico (I'm in Minnesota) so I collect my own Mesquite when I'm down there. A few more notes: I just noticed a slight dent in one of the doors, hardly noticeable. These units do have flexible seals on outer edges of both doors, no leakage! Lastly imho, soaking wood in water first is utter rubbish.

5.0 out of 5 stars
By David Reedy - Reviewed in the United States on December 14, 2018
Great bang for the buck
Your browser does not support HTML5 video. Received the wide version today, tearing down the box and setting everything up was done by myself, took around 30-45 minutes and was quite simple. No dents or dings as others have reported. Did some base tests while seasoning the smoker and with one burner on low and all vents wide open it held around 230 on the front temp. With both on low and vents wide open around 260. Cold smoking might be a little tricky but once the wood gets going I turned off both burners and it got down to 160 on the front temp, so if you turn the burner on and off in 20-30 minute intervals you can reach a nice low temp while still getting good smoke. The burn box itself seems just OK so far but I ordered a 12x14 cast iron deep skillet that should fit in case the box ever goes bad. First thing I smoked was a nice fat steak, took about two and a half hours and turned out amazing. I ordered lava liner but the wide version comes with a seal already and I never saw any smoke escaping from the door so probably won't need it. Also ordered a 21x13 stainless steel steam pan for longer smokes and will take one grill and put it as low as possible and use that as the water tray, while doubling as a drip collector. It's only been one smoking but I'm really impressed with this thing, especially for the price.