Dyna-Glo DGO1890BDC-D User Manual

Charcoal Offset

Vertical Smoker

MODEL #DGO1890BDC-D

Français p. 19

Español p. 37

ATTACH YOUR RECEIPT HERE

Serial Number ________________________________ Purchase Date _________________________________

	Questions, problems, missing parts? Before returning to your retailer, call our
	customer service department at 1-877-447-4768, 8:30 a.m. – 4:30 p.m. CST,
	Monday – Friday or log on to [e-mail].
70-10-112	Rev. 1/16/15

1

TABLE OF CONTENTS
Safety Information ......................................................................................................................	2
Package Contents ......................................................................................................................	4
Hardware Contents ....................................................................................................................	5
Preparation .................................................................................................................................	5
Assembly Instructions ................................................................................................................	6
Operation Instructions .................................................................................................................	12
Tips On Smoking .........................................................................................................................	14
Care and Maintenance ................................................................................................................	16
Warranty ......................................................................................................................................	17
Replacement Parts List ..............................................................................................................	18

SAFETY INFORMATION

Please read and understand this entire manual before attempting to assemble, operate or install the product. If you have any questions regarding the product, call our customer service department at 1-877-447-4768, 8:30 a.m.- 4:30 p.m. CST, Monday - Friday or log on to [e-mail].

Use caution when lifting and moving the unit to avoid back strain or back injury. Do not move the unit while it is in use.

•DO NOT operate the unit near or under flammable or combustible materials such as decks, porches or carports. A minimum clearance of 36 in. is required.

•DO NOT operate the unit under overhead construction.

•A minimum clearance to combustible construction is 36 in. from sides and back.

•DO NOT use this appliance as a heater.

•Operate the unit on a stable, level, non-flammable surface such as asphalt, concrete or solid ground.

•DO NOT operate the unit on flammable material such as carpet or wood deck.

•Use caution when assembling and operating this unit to avoid cuts and scrapes from edges.

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SAFETY INFORMATION

•DO NOT use this product in a manner other than its intended purpose. It is NOT intended for commercial use. It is not intended to be installed or used in or on a recreational vehicle and/or boats.

•DO NOT store this unit near gasoline or other combustible liquids or where other combustible vapors may be present.

•DO NOT use or store or operate this product in an area accessible to children or pets. Store this unit in a dry protected location.

•DO NOT leave the unit unattended while in use.

•DO NOT leave hot ashes unattended until the smoker cools completely.

•DO NOT move the unit while in use or while ashes are still hot. Allow the unit to cool completely before moving or storing.

•NEVER use gasoline, kerosene, Zippo/Ronson light fluid or other highly volatile fluids as a starter.

•Always cook your food on the grate after the flame is burned out.

•Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and placing in a noncombustible container. Make sure that there are no other combustible materials in or near the container.

•If you must dispose of ashes in less time than it takes for the ashes to completely cool down, then remove the ashes from the unit, using heat-resistant gloves along with long metal tongs or fireplace shovel. Place the coals in aluminum foil and soak them completely with water before disposing of them in a noncombustible container.

•Allow the unit to cool completely before conducting any routine cleaning or maintenance.

•NEVER close the damper completely while cooking.

•This appliance will be hot during and after use. Use insulated oven mitts or gloves for protection from hot surfaces or splatter from cooking liquids.

•Use caution when opening the door of the smoker while in operation. Keep hands, face and body safe from hot steam or flare-ups. DO NOT inhale smoke.

•DO NOT wear loose clothing while operating the smoker. Tie back long hair while operating the smoker.

•ALWAYS wear shoes that fully cover your feet while operating the smoker.

•NEVER use glassware, plastic or ceramic cookware on or in your smoker. Use metallic cookware only.

•When using flavoring wood, add a sufficient amount prior to operation to avoid having to add wood while operating.

•Use of accessories not intended for this smoker is not recommended and may lead to injury or property damage.

•Read and follow all warnings and instructions before assembling and using the appliance.

•Follow all warnings and instructions when using the appliance.

CALIFORNIA PROPOSITION 65

Fuels used in wood and charcoal burning appliances and the products of combustion of such fuels contain chemicals known to the State of California to cause cancer, birth defects or other reproductive harm. This product contains chemicals, including lead and lead compounds, known to

the State of California to cause cancer, birth defects or other reproductive harm.Wash hands after handling.

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PACKAGE CONTENTS

D C

O B A N

K M

L

F

G

J

E

H

I

PART	DESCRIPTION	QUANTITY
A	Smoke stack assembly	1
B	Lifting handle	2
C	Temperature gauge	1
D	Door handle	1
E	Cooking grate	6
F	Cooking grate support	12
G	Smoker body-left	1
H	Leg	4

PART	DESCRIPTION	QUANTITY
I	Grease cup	1
J	Smoker body-right	1
K	Door latch	2
L	Ash Tray	1
M	Charcoal Grate	1
N	Charcoal Chamber	1
O	Rib Rack	1

4

HARDWARE CONTENTS

AA

BB

CC

M6 x 12	M4 x 10	M6 Nut
Screw	Screw
Qty. 32	Qty. 4	Qty. 2

PREPARATION

Before beginning assembly of product, make sure all parts are present. Compare parts with package contents list and hardware contents above. If any part is missing or damaged, do not attempt to assemble the product. Contact customer service for replacement parts.

Estimated Assembly Time: 15 minutes

Tools Required for Assembly (not included): Phillips Screwdriver, Pliers, Adjustable Wrench

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ASSEMBLY INSTRUCTIONS

	CAUTION: Remove both doors before turning the
				1	J
	smoker upside down.					AA
1.	With smoker body-right (J) turned upside down,					G
	attach smoker body-left (G) to smoker
	body-right (J) using six M6x12 screws (AA).
Hardware Used
AA	M6 x 12mm	x 6
	Screw
					G

2.	Attach legs (H) to smoker body-left (G) and
			2	AA
	smoker body-right (J) using twelve M6x12
	screws (AA).

J H

Hardware Used			G
AA	M6 x 12mm	x 12
	Screw

6

ASSEMBLY INSTRUCTIONS

3.	Attach door latch (K) to smoker body-left (G)		3		G
	using two M4x10 screw (BB).			BB

Hardware Used							K
	BB	M4 x 10mm	x 2
		Screw
4.		CAUTION: This unit is HEAVY! Do not attempt
						4	AA
		this step without assistance!
		With the assistance of a helper, stand the unit
		upright on its legs on a firm and level surface.
		(Make sure that legs are attached). Position the					A
		square smoke stack (A) with control arm to the
		left as shown. Using 4 bolts (AA), attach square
		smoke stack (A) to the top of smoker body (G).
		Securely tighten with a Phillips screwdriver.					G
		Reattach both doors.
Hardware Used
	AA	M6 x 12mm	x 4
		Screw

5.	Attach lifting handle (B) to smoker body-left (G)			5
	using four M6x12 screw (AA).				G
Hardware Used
AA	M6 x 12mm	x 4		B
	Screw
					AA

7

ASSEMBLY INSTRUCTIONS

6.	Attach door latch (K) to smoker body-left (G)		6	G
	using two M4x10 screw (BB).

			K
Hardware Used			BB
BB	M4 x 10mm	x 2
	Screw

7.Attach door handle (D) to the primary door on the smoker body-left (G) using two M6x12 screw (AA) and two M6 nuts (CC).

Hardware Used

AA	M6 x 12mm	x 2
	Screw
CC	M6 Nut	x 2

7 G

CC

AA D

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ASSEMBLY INSTRUCTIONS

8.	Remove the pre-assembled nut from the	8
	temperature gauge (C). Insert the probe through
	hole of the smoker door from the outside. Secure		C
	with nut from inside panel. Tighten with wrench.

9.	Attach lifting handle (B) to smoker body-right (J)		9		AA
	using four M6x12 screw (AA).			J

B

Hardware Used

AA	M6 x 12mm	x 4
	Screw

9

ASSEMBLY INSTRUCTIONS

10. Insert the cooking grate supports (F) into the	10	G
corresponding holes inside the smoker body (G),
starting from the bottom up.		F
NOTE: There are 12 possible positions to install
the cooking grate according to the need of
the user.

F

11.	Slide the cooking grates (E) onto the grate
			11
	supports (F) inside the smoker body (G).			G
				F

E

10

ASSEMBLY INSTRUCTIONS

12.Installing the Rib Rack (Optional)

Place the rib rack (O) directly onto the desired grate before sliding the grate onto the supports.

NOTE: The left or right edge of the rib rack should not hang over the outer edge of the cooking grate prior to placing back into the smoker.

13.Place the charcoal chamber (N) directly onto the charcoal grate (M) and slide the grate onto the support brackets located on the inside of the smoker body - right (J). Slide the ash tray (L) under the support brackets.

12

G

O

E

13	J
N

M L

Support Brackets

14. Slide the grease cup (I) to the grease cup support		14
of the smoker body-left (G) bottom.			G

I

11

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

Before you cook food in your smoker, it is important to “season” your smoker. Seasoning seals the paint and interior of your smoker to enhance flavoring, durability and overall performance.

To season your smoker, simply use it as you normally would only do not cook any food. You will need to follow all of the operating procedures in the next few sections of this manual.

Using your desired flavoring woods and marinades, burn your smoker at low temperature

(around 175°F/79.4°C) for 45 – 60 minutes. Let the smoker cool and clean out the wood chips and charcoal.

Once seasoning is complete, your smoker’s interior will have a durable, seasoned coating.

Lighting Instructions

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL with this smoker. Only use standard, untreated briquettes or lump charcoal and ONLY use charcoal lighting fluid approved for lighting charcoal.

Do not use lighter fluid, paint thinners, gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Damage to the smoker may occur with the use of match-light charcoal.

Step 1

Remove the charcoal grate and chamber from the offset smoker box. Place the grate on a cement surface that is clear from flamable or combustible materials. Place the chamber directly onto the charcoal grate. The chamber should fit between the grate handles and the raised grate supports.

Refer to the assembly instructions for proper placement.

Start with at least 5 lbs. (2.3 kgs.) of charcoal (95 standard briquettes).

Make adjustments as needed when cooking in colder climates or during high winds, and/or when fair amounts of precipitation are present.

Step 2

Note: Please refer to the manufacturer’s recommended amount of lighter fluid before applying fluid to the briquettes. With the charcoal grate and chamber outside the firebox, saturate charcoal with the amount of lighting fluid as recommended by the lighter fluid manufacturer. Allow the fluid to soak into the charcoal for 3 minutes before placing the grate and chamber back into the firebox

(refer to assembly instructions for proper chamber and grate placement). After soaking the charcoal, place the lighting fluid at a safe distance away from the smoker.

Step 3

With both doors open, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off prior to closing the doors. (Fumes will tend to collect in the upper cavity if the door is closed).

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OPERATING INSTRUCTIONS

Lighting Instrucions(Continued)

Step 4

After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips. Refer to the next section before adding wood chips to pre-lit charcoal.

DANGER: Closing the firebox doors during the lighting procedure could trap fumes from the charcoal lighting fluid in the smoker box and may result in a flash-fire or explosion when door is opened, resulting in property loss, personal injury or death. Never attempt to add more lighting fluid to the charcoal once it has been lit.

ADDING WOOD CHIPS (BEFORE AND DURING COOKING)

WARNING: Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the door, keep hands, face and body a safe distance from hot steam and flame flare-ups.

Presoaked Wood Chips

Soak the desired amount of chips in water for 30 minutes. Wrap the wood chips in aluminum foil and poke holes on the top of the foil wrapping. FOLLOW THE STEPS BELOW BEFORE ADDING

PRESOAKED WOOD CHIPS.

Dry Wood Chips

Dry wood chips can be placed directly onto the pre-lit charcoal without aluminum foil. FOLLOW THE

STEPS BELOW BEFORE ADDING DRY WOOD CHIPS.

The amount and type of wood used is entirely dependent on the desired amount of flavor.

Step 1

Stand back and carefully open smoker box door allowing heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. Inspect the charcoal level in pan.

Step 2

Wearing flame retardant oven mitts/gloves, use long metal cooking tongs to lightly brush aside ashes on hot coals. Use the long metal cooking tongs to add wood chips (and/or charcoal) to charcoal chamber, being careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.

Step 3

Close smoker box door and allow food to continue cooking.

Allow the ashes to completely cool before reusing or cleaning the smoker.

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Pairing wood chips with a specific type of food will depend on the preferences of the user. This page can be used as a general guideline for acquiring the ideal flavor.

•Hardwoods such has hickory, pecan, apple, cherry or mesquite typically burn slower and produce more smoke over longer periods of time.

•To prolong the burn cycle for wood chips, pre-soak them in a separate bowl

of water for at least 30 minutes, and/or wrap the chips in perforated aluminum foil.

•Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first hour is typically not necessary unless extra smoke flavoring is desired.

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SUGGESTED SMOKING AND MEAT TEMPERATURES

Smoking Temperatures

Acurate smoking temperatures are critical for safely cooking food when meat probes are not available. Please understand that using the factory installed temperature gauge is an acceptable tool for smoking food; but it’s not always the ideal means of measuring the most accurate smoking temperature because internal smoker temperatures can vary between the top and bottom cooking grates. Also keep in mind that the probes used on most gauges are designed to measure the temperature at the tip of the temperature probe and not the overall temperature of the smoker.

Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when the food is cooked to the minimum temperature required for safe consumption.

Please refer to the chart below for cooking temps.

SUGGESTED SMOKING TEMPERATURES

		Suggested Smoking		Safe Minimum Food
		Temperatures		Temperatures
	Meat,	Poultry, Fish
	Beef, veal and lamb
	(pieces and whole cuts)
	Medium-rare	225°F (107.2°C)		145°F (63°C)
	Medium	225°F (107.2°C)		160°F (71°C)
	Well done	225°F (107.2°C)		170°F (77°C)
		Pork
	(ham, pork loin, ribs)
	Pork (pieces and	225 - 240°F		160°F (71°C)
	whole cuts)	(107.2 - 115.6°C)
	Ground meat and meat mixtures
	(burgers, sausages, meatballs, meatloaf, casseroles
	and mechanically tenderized beef)
	Beef, veal (including	250 - 300°F
	mechanically tenderized),	(121 - 149°C)		160°F (71°C)
	lamb and pork
	Poultry (chicken & turkey)	250 - 300°F		165°F (74°C)
		Poultry
	(chicken, turkey, duck)
	Pieces	250°F (121°C)		165°F (74°C)
	Whole	240°F (115.6°C)		185°F (85°C)
		Seafood
	Fish	225 - 240°F		158°F (70°C)
		(107.2 - 115.6°C)
	Shellfish (shrimp, lobster,	225 - 240°F		165°F (74°C)
	crab, scallops, clams,	(107.2 - 115.6°C)
	mussels and oysters)

Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.

Suggested Smoking	Safe Minimum Food
Temperatures	Temperatures

Game

Chops, steaks and roasts

(deer, elk, moose, carribou/reindeer, antelope and pronghorn)

	Well done	225°F (107.2°C)	170°F (77°C)
		Large Game
	Bear, bison, musk ox	250 - 300°F	165°F (74°C)
	walrus, etc.	(121 - 149°C)
		Small game
	Rabbit, muskrat,	225 - 240°F
	beaver, etc.	(107.2 - 115.6°C)	165°F (74°C)
		Ground Meat
	Ground meat and	250 - 300°F
	meat mixtures	(121 - 149°C)	165°F (74°C)
	Ground venison	250 - 300°F
	and sauage	(121 - 149°C)	165°F (74°C)
	Game birds/waterfowl
	(wild turkey, duck, goose, partridge and pheasant)
	Whole	250°F (121°C)	180°F (82°C)
	Breasts and roasts	250°F (121°C)	165°F (74°C)
	Thighs, wings	250°F (121°C)	165°F (74°C)
	Stuffing (cooked alone	250°F (121°C)	165°F (74°C)
	or in a bird)

15

CARE AND MAINTENANCE

AFTER USE SAFETY AND MAINTENANCE

WARNING

•Use caution when lifting and moving the smoker to avoid strain injuries. Two people are recommended to lift or move the smoker.

•DO NOT store the smoker near gasoline or other combustible liquids or where combustible vapors may be present. Keep the area around the smoker clear and free of combustible materials and vapors.

•DO NOT store this smoker in an area accessible to children or pets. Store the smoker in a dry, protected location.

•DO NOT allow anyone to conduct activities around the smoker following use until it has cooled. It is hot during operation and remains hot for a period of time following use.

•DO NOT leave hot ashes unattended until the smoker cools completely.

•The smoker becomes extremely hot – allow the smoker to cool completely before handling. Allow the smoker to cool before removing and cleaning the grease pan.

•Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a noncombustible container.

•If you must dispose of the ashes in less time than it takes for them to completely cool, remove the charcoal tray using heat-resistant gloves and place the ashes in aluminum foil. Completely soak the ashes with water before disposing of them in a noncombustible container.

CAUTION: All care and maintenance procedures are to be performed while the smoker is completely cooled. Always perform maintenance by a qualified service person.

Clean the cooking grates with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the cooking grates lightly with cooking oil or cooking spray.

To clean the inside and outside of the smoker cabinet, simply use a damp cloth. Spray-washing with a water hose is not recommended. Moisture should be wiped away and not

allowed to stand inside or on top of the smoker. Once cleaned, you may prefer to lightly coat the interior of the smoker cabinet with cooking oil or cooking spray.

If rust is present on the exterior surface of the smoker, clean the area with steel wool or emery cloth and use heavy-duty, heat-resistant paint.

NEVER apply additional paint to the interior of the smoker. If rust is present on the interior of the smoker, clean it thoroughly with steel wool or emery cloth and lightly coat the area with cooking oil or cooking spray to help minimize recurring rust.

To protect your smoker from weather conditions, always keep it covered while not in use.

16

WARRANTY

This vertical charcoal smoker is warranted against broken or damaged parts at the time of purchase. All other parts carry a one (1) year limited warranty except the charcoal chamber, which is warranted to be free of defects for 90 days. Paint is warranted to be free of defects for 90 days except for rust, which may appear after repeated use.

This warranty does not cover damage or issues related to neglect, abuse or modifications to the appliance. Repair labor is not covered.

All parts that meet the warranty requirements will be shipped at no charge via the discretion of GHP Group Inc. (ground shipments, US Mail or Parcel Post ONLY). Any special handling charges (i.e. Second Day, Overnight, etc.) will be the responsibility of the consumer.

All warranty claims apply only to the original purchaser and require a proof of purchase verifying purchase date. Do not return parts to GHP address without first obtaining a return authorization number from our customer service. This service is available by calling toll free 1-877-447-4768, 8:30 a.m. - 4:30 p.m. CST, Monday - Friday.

Some states do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may have other rights that vary from state to state.

GHP Group Inc.

6440 W. Howard Street Niles, IL, USA 60714-3302

Item name: Charcoal Offset Vertical Smoker

Model #: DGO1890BDC-D

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