Dyna-glo Dgss1382vcs-1 Owner's Manual

Heavy-Duty

Charcoal Offset

Vertical Smoker

& Grill

MODEL #DGSS1382VCS /

DGSS1382VCS-D

Français p. 26 Español p. 51

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 customerservice@ghpgroupinc.com.

70-10-583 Rev. 9/21/16

TABLE OF CONTENTS

Safety Information ...................................................................................................................... 2

Package Contents ...................................................................................................................... 4

Hardware Contents .................................................................................................................... 5

Preparation ................................................................................................................................. 5

Assembly Instructions ................................................................................................................ 6

Operation Instructions ................................................................................................................. 18

Tips On Smoking ......................................................................................................................... 20

Care and Maintenance ................................................................................................................ 22

Warranty ...................................................................................................................................... 23

Replacement Parts List .............................................................................................................. 24

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 customerservice@ghpgroupinc.com.

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 ammable or combustible materials such as decks, porches or carports.

• A minimum clearance to combustible construction is 36 in. (91.4 cm) from sides and back.

• DO NOT operate the unit under overhead construction.

• DO NOT use this smoker and grill as a heater.

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

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

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

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 unit 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 unit 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 lighter uid, or other highly volatile uids as a starter.

• Always cook your food on the grate after the ame 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, remove the ashes from the unit using heat-resistant gloves along with long metal tongs or

replace 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.

• This product 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 primary door and offset lid of the unit while in operation. Keep hands, face and body safe from hot steam or are-ups. DO NOT inhale smoke.

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

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

• NEVER use glassware, plastic or ceramic cookware on or in the unit. Use metallic cookware only.

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

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

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.

PACKAGE CONTENTS

PART DESCRIPTION QUANTITY

A Smoker body 1 B Temperature gauge with nut 1 C Sausage hooks 1 D Side access door 1 E Cooking grate - smoker body 5 F Side handle - smoker body 1 G Water bowl support 1 H Wheel - left / right 2 I Left leg assembly 1 J Water bowl 1 K Grease cup support 1 L Grease cup 1 M Right leg - front / rear 2 N Wheel axle 1

PART DESCRIPTION QUANTITY

O Offset damper plate 1

P Offset coupling bracket 2 Q Charcoal grate 1 R Cooking grate - offset 2 S Side handle - access tray 1 T Access tray 1 U Offset bottom section 1 V Offset lid handle 1 W Offset top section 1 X Offset lid 1 Y Offset lid bracket 1 Z Smoke stack 1 A1 Smoke stack damper 1 B1 Door handle assembly 1

C1 Offset rebox coupling 1

HARDWARE CONTENTS

M6 x 30

Bolt

Qty. 4

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.

M6 x 12

Bolt

Qty. 33

M6 x 45

Bolt

Qty. 3

M6 Nut

Qty. 9

M12 Nut

Qty. 2

M6 Lock Nut

Qty. 1

Estimated Assembly Time: 30 minutes

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

ASSEMBLY INSTRUCTIONS

CAUTION: This unit is HEAVY! Do not attempt to stand the unit upright without assistance!

1. Remove the preinstalled bolt and washer from the bottom door hinge on the smoker body (A). Unlatch the smoker door and remove the door by pulling up from hinges on smoker body (A).

Preinstalled bolt and washer

2. Attach the side handle (F) using four M6 x 30 bolts (AA) and four M6 nuts (DD).

Hardware Used

M6 x 30mm

x 4

Bolt

M6 Nut

x 4

ASSEMBLY INSTRUCTIONS

3. CAUTION: This unit is HEAVY! Do not attempt to lay the unit on its side without assistance!

Attach the right front and right rear legs (M) using three M6 x 12 bolts (BB) per leg. Attach the left leg assembly (I) using three M6 x 45 bolts (CC).

Hardware Used

M6 x 12mm

x 6

Bolt

M6 x 45mm

x 3

Bolt

4. Insert the wheel axle (N) through the holes on the left leg assembly (I) and attach the left and right wheel (H) using one M12 nut (EE) per side.

Hardware Used

M12 Nut

x 2

ASSEMBLY INSTRUCTIONS

5. Insert the edge of the offset lid bracket (Y) into the slotted opening on the offset top section (W). Attach using one M6 x 12 bolt (BB) and one M6 nut (DD).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Nut

x 1

6. Attach the offset bottom section (U) to the top section (W) using six M6 x 12 bolts (BB).

Hardware Used

M6 x 12mm

x 6

Bolt

ASSEMBLY INSTRUCTIONS

7. Insert the offset rebox coupling (C1) through the opening on the top section of the offset (W) and attach with four M6 x 12 bolts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

8. Attach the offset coupling brackets (P) using four M6 x 12 bolts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

ASSEMBLY INSTRUCTIONS

9. CAUTION: This unit is HEAVY! Do not attempt to stand the unit upright without assistance! Attach the offset rebox to the smoker body (A)

using four M6 x 12 bolts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

10. Attach the preinstalled offset support bracket on the left leg assembly (I) to the bottom section of the offset (U) using two M6 x 12 bolts (BB) and two M6 nuts (DD).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

ASSEMBLY INSTRUCTIONS

11. Rest the inner ring of the sausage hooks (C) on the bottom brackets of the smoke stack (Z). Insert the smoke stack (Z) up through the opening at the top of the smoker body (A) and secure with three M6 x 12 bolts (BB).

Hardware Used

M6 x 12mm

x 3

Bolt

12. Attach the smoke stack damper (A1) using the preinstalled spring and nut.

ASSEMBLY INSTRUCTIONS

13. Hang the grease cup support (K) from the holes on each of the right legs (M). Place the grease cup (L) in the support (K).

14. Install the smoker body door and reattach the preinstalled bolt and washer.

ASSEMBLY INSTRUCTIONS

15. Attach the door handle assembly (B1) using the

pre-installed at washer, spring washer

and M8 nut.

16. Attach the temperature gauge (B) by inserting the probe through the threaded opening on the smoker body door and turning clockwise. NOTE: The alignment of the temperature gauge can be adjusted by turning the preinstalled nut clockwise (or counter-clockwise) prior to installing.

ASSEMBLY INSTRUCTIONS

17. Attach the offset lid handle (V) to the offset lid (X) using the preinstalled bolts and nuts.

18. Attach the offset lid (X) to the offset rebox using

the preinstalled bolt and washer.

Preinstalled bolt

and washer

ASSEMBLY INSTRUCTIONS

19. Install the side access door (D) onto the smoker body (A).

20. Attach the side handle (S) to the access tray (T) using two M6 x 12 bolts (BB) and two M6 nuts (DD).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

ASSEMBLY INSTRUCTIONS

21. Attach the offset damper plate (O) to the access tray (T) using one M6 x 12 bolt (BB) and one M6 lock nut (FF).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Lock Nut

x 1

22. Place the charcoal grate (Q) inside the access tray (T) and slide the tray into the offset smoker box.

ASSEMBLY INSTRUCTIONS

23. Installing the Cooking Grates & Water Bowl

Install the offset cooking grates (R) into the offset

rebox. Place the water bowl support (G) on the

bottom bracket inside the smoker body (A) and place the water bowl (J) on the water bowl support (G). Place the cooking grates (E) on the brackets inside the smoker body (A). Tip: Place all 5 cooking grates (E) inside the smoker body (A) and start from bottom grate supports.

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

It is important to "season" the smoker & grill, before cooking food. Seasoning seals the paint and

interior to enhance avoring, durability and overall performance.

To season your smoker and grill, simply use it as you normally would without adding food.. You will need to follow all of the lighting and operating procedures in the next few sections of this manual.

Using your desired avoring 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, the smoker body and offset interior will have a durable, seasoned coating.

Lighting Instructions (For Smoking or Charcoal Grilling)

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL with this smoker. Only use standard,

untreated briquettes or lump charcoal and ONLY use charcoal lighting uid approved for lighting charcoal. Do not use lighter uid, paint thinners, gasoline, kerosene, alcohol or other ammable material for

lighting charcoal. Damage to the unit may occur with the use of match-light charcoal.

Start with at least 4 lbs. (1.8 kgs.) of charcoal (75 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 1

Note: Please refer to the manufacturer’s recommended amount of charcoal lighter uid before applying uid to the briquettes. Charcoal can be added to the offset rebox by removing the offset

cooking grates or pulling out the side access tray. Pile the charcoal towards the middle of the offset

charcoal grate. Briquettes should be packed closely together for maximum burn efciency. Saturate charcoal with the amount of charcoal lighter uid as recommended by the charcoal lighter uid manufacturer. After soaking the charcoal, place the charcoal lighter uid at a safe distance away from the smoker. Allow the charcoal lighter uid to soak into the charcoal for 3 minutes before lighting.

Step 2

With primary rebox door and offset lid open,, stand back and carefully light charcoal and allow to

burn until covered with a light ash (approximately 20 minutes). Charcoal lighter uid must be allowed to completely burn off prior to closing the primary rebox door and offset lid. (Fumes will tend to collect in both reboxes, when the primary door and offset lid are closed).

OPERATING INSTRUCTIONS

Lighting Instructions (Continued)

Step 3

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 smoker body door and offset lid during the lighting procedure could

trap fumes from the charcoal lighting uid in the smoker boxes and may result in a ash re or explosion when door is opened, resulting in property loss, personal injury or death. Never attempt to add more lighting uid to the charcoal once it has been lit.

ADDING WOOD CHIPS (BEFORE AND DURING COOKING)

WARNING: Use caution since ames can are-up when fresh air suddenly comes in contact with re. When opening the door, keep hands, face and body a safe distance from hot steam and ame are-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 with or 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 avor. Refer to

the chart on the next page for tips on paring wood chips with various food types.

Step 1

Stand back and carefully open the offset lid allowing heat and steam to escape away from your face.

Use caution since ames can are-up when fresh air suddenly comes in contact with re. Wood can be added by either removing the cooking grates with ame retardant oven mitts/gloves OR using the

side pull out tray.

Step 2

Wearing ame 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 directly onto the charcoal, being careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting uid to hot or even warm coals as ashback may

occur causing severe burns. Step 3

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

• Small wood chips work best inside the wood chip tray.

• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.

• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl of water for at least 30 minutes, or wrap the chips in perforated aluminum foil.

• Most smoke avoring occurs within the rst hour of cooking. Adding wood chips after the rst hour is typically not necessary unless extra smoke avoring is desired.

Here's a list of the most popular smoking woods and a little information about each.

Type of Wood Suggested Food Comments

Mild and sweet avor with a slight hint of fruity avor. Each

Apple All meats

Almond All meats Produces a sweet smoke with a natural nutty avor.

Ash Fish and red meat Very light avor.

Citrus Pork and chicken Lemon and orange wood produce light but fruity avor.

species of Apple wood should offer a slightly different avor.

Apple smoke produces an attractive browning effect.

Cherry Pork and beef Light and fruity avor.

Fruitwood Pork, poultry and sh

Grapevine Poultry, game and lamb

Hickory Pork and beef

Maple Pork and poultry Light and sweet.

Mesquite Beef, chicken and sh

Oak Red meats, game, ribs and sh

Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty avor.

Wood such as Peach, Pear and Plum produce a mild but sweet

smoke with a hint of fruity avor.

Grapevine wood produces a lot of smoke. A little wood goes a

long way. It produces a tart avor that has a hint of fruit.

Hickory is arguably the favorite wood for smoking. Hickory

produces a very strong avor so we recommend starting slow

with this wood.

This wood burns very hot so be aware. Much like Hickory,

Mesquite is very popular and produces a strong avor.

Another wood that produces a heavy smoke. Start slow with this

wood.

SUGGESTED SMOKING AND MEAT TEMPERATURES

Smoking Temperatures

Accurate 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

Temperatures

Safe Minimum Food

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)

Shellsh (shrimp, lobster, 225 - 240°F crab, scallops, clams, (107.2 - 115.6°C) 165°F (74°C) mussels and oysters)

Suggested Smoking

Temperatures

Safe Minimum Food

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 sausage (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)

 Stung(cookedalone 250°F(121°C) 165°F (74°C) or in a bird)

Since it is dicult to use a food thermometer to check the temperature of

shellsh, discard any that do not open when cooked.

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 side access 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.

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.

WARRANTY

This charcoal offset vertical smoker and grill is warranted against broken or damaged parts at the time of purchase. All parts carry a one (1) year limited warranty. 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 modications 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 rst 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 specic 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: Heavy-Duty Charcoal Offset Vertical Smoker Model #: DGSS1382VCS / DGSS1382VCS-D

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