Dyna-glo Dgss287cb-1 Owner's Manual

Heavy-Duty

Charcoal Grill &

Offset Smoker Box

MODEL #DGSS287CB-D /

DGSS287CB

Français p. 24 Español p. 47

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.

70-10-587 Rev. 12/19/16

TABLE OF CONTENTS

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

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

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

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

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

Operation Instructions ................................................................................................................. 16

Tips On Smoking ......................................................................................................................... 19

Care and Maintenance ................................................................................................................ 21

Warranty ...................................................................................................................................... 22

Replacement Parts List .............................................................................................................. 23

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 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.

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 Lid Handle 1 B Lid Bracket 1 C Lid 1 D Cooking Grate 2 E Side Handle - Left / Right 2 F Charcoal Grate 1 G Access Tray 1 H Damper Plate - Tray and Firebox 2 I Access Tray Handle 1 J Leg Assembly - Left / Right 2 K Firebox Bottom Section 1 L Firebox Top Section 1 M Firebox Adapter Plate 1

HARDWARE CONTENTS

M6 x 12

Bolt

Qty. 29

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 Nut

Qty. 9

M6 Lock Nut

Qty. 2

Estimated Assembly Time: 30 minutes

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

ASSEMBLY INSTRUCTIONS

1. Remove the pre-installed bolt and washer from the left lid hinge and slide the lid (C) off the hinges.

Pre-installed

Hardware

2. Attach the left and right leg assembly (J) to the

bottom section of the rebox (K) using three

M6 x 12 bolts (AA) per leg.

Hardware Used

M6 x 12mm

x 6

Bolt

ASSEMBLY INSTRUCTIONS

3. Attach bottom section of the rebox (K) to the top

section (L) using six M6x12 bolts (AA).

Hardware Used

M6 x 12mm

x 6

Bolt

4. Insert the edge of the lid bracket (B) into the slotted opening on the top section of the

rebox (L). Attach using one M6 x 12 bolt (AA)

and one M6 nut (BB).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Nut

x 1

ASSEMBLY INSTRUCTIONS

5. Attach the rebox adapter plate (M) using six M6 x 12 bolts (AA).

Hardware Used

M6 x 12mm

x 6

Bolt

6. Attach the damper plate (H) to the inside of the adapter plate (M) using one M6 x 12 bolt (AA) and one M6 lock nut (CC).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Nut Lock

x 1

ASSEMBLY INSTRUCTIONS

7. Attach the side handle (E) to the adapter plate (M) using two M6 x 12 bolts (AA) and two M6 nuts (BB).

Use two M6 x12 bolts (AA) and two M6 nuts (BB)

for lling the two holes on the bottom section of the rebox (K).

Note: This grill is also compatible as an offset smoker box. The bottom holes are pre-drilled for use with a support bracket (not included). For more information on using this grill as an offset smoker box, see Page 13.

Hardware Used

M6 x 12mm

x 4

Bolt

M6 Nut

x 4

8. Attach the other side handle (E) to the top section

of the rebox (L) using two M6 x 12 bolts (AA)

and two M6 nuts (BB).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

ASSEMBLY INSTRUCTIONS

9. Attach the lid handle (A) to the lid (C) using the pre-installed bolts, washers and nuts.

10. Re-attach the lid (C) using the pre-installed washer and bolt.

Pre-installed

Hardware

ASSEMBLY INSTRUCTIONS

11. Attach the access tray handle (I) to the access tray (G) using two M6 x 12 bolts (AA) and two M6 nuts (BB).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

12. Attach the damper plate (H) to the inside of the access tray (G) using one M6 x 12 bolt (AA) and one M6 lock nut (CC).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Lock Nut

x 1

ASSEMBLY INSTRUCTIONS

13. Place the charcoal grate (F) inside the access tray (G) and slide the tray into the offset smoker box.

14. Place the cooking grates (D) on the top rail of

the rebox.

ASSEMBLY INSTRUCTIONS

Using the Firebox as an Offset Smoker (Optional).

This grill is also compatible as an offset smoker box for Dyna Glo grill models DGSS675CB-D and DGSS443CB-D.

Optional Step A.

NOTE: The leg assemblies (J) can remain on the offset smoker box, or removed prior to installing. When removing the legs, be sure to reinsert the M6 x 12 bolts into the holes on the bottom section of the grill/smoker body (K).

To install the offset smoker box, remove the access door on the side of the primary grill and the adapter plate (Part M, not shown) on top section of the offset smoker box (L). Reuse the hardware from the adapter plate and insert two M6 x 12 bolts with at least 1/4" (6mm) of the bolt exposed on the left and right side of the opening on the top section of the smoker box (L). Insert the bolt heads inside the keyholes on the side of the primary grill. Do not tighten.

Optional Step B.

Insert the remaining four M6 x 12 bolts from inside the primary grill body and tighten all bolts - including the side bolts for the keyholes.

ASSEMBLY INSTRUCTIONS

Optional Step C.

Attach the offset box to the offset support bracket (not included) using the two M6 x 12 bolts (AA) and two M6 nuts (BB) that were included in the original hardware pack.

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

ASSEMBLY INSTRUCTIONS

DGSS675CB-D

DGSS443CB-D

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

It is important to "season" your grill, prior to cooking food. Seasoning seals the

paint and interior of your grill to enhance avoring, durability and overall performance.

To season your 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.

Lighting Instructions for Grilling

Start with at least 2 lbs. (.91 kgs.) of charcoal (35-40 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 grill by removing the cooking grates or

pulling out the side access tray. Pile the charcoal towards the middle of the 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. Make sure the access tray is pushed back into the rebox before lighting.

Step 2

With grill 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 grill lid and offset lid. (Fumes will tend to collect in both reboxes, when both lids are closed). Open both side dampers to allow airow during the lighting process.

Step 3

After 20-25 minutes, charcoal should be ready for grilling. Use heat-resistant gloves or oven mitts when placing the cooking grates back into the grill. Refer to the next section before adding wood chips to pre-lit charcoal.

Lighting Instructions for Cooking with Offset Smoker Box

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL when using as a grill or smoker.

Seasoning the Grill

Using the recommended amount of charcoal (listed below), burn the grill for at least 30-45 minutes.

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.

OPERATING INSTRUCTIONS

Lighting Instructions (Continued)

Start with at least 2 lbs. (.91 kgs.) of charcoal (35-40 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. Make sure the access tray is pushed back into the rebox before lighting.

Step 2 With primary grill lid 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 both lids are closed).

Step 3

After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips.

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 offset lid, 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 ON THE NEXT PAGE

BEFORE ADDING PRESOAKED WOOD CHIPS.

OPERATING INSTRUCTIONS

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) 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.

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

TIPS ON SMOKING

Smoking foods is different from grilling foods. Smoking is typically done slowly and at lower temperature than grilling. The smoke produced by the wood infuses itself into the meat giving it that great smoked

avor. Grilling is a much quicker cooking process using higher temperatures.

• 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

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

Apple smoke produces an attractive browning effect.

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.

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.

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.

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.

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 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)

 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 unit to avoid strain injuries.

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

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

• DO NOT allow anyone to conduct activities around the appliance 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 appliance cools completely.

• The grill and offset smoker box becomes extremely hot – allow the appliance to cool completely before handling. Allow the grill and offset smoker box to cool before removing and cleaning the grease cup.

• 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

ashes using heat-resistant gloves, along with Dyna Glo ash scoop (if equipped), metal tongs, or re

place shovel. 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

unit is completely cooled. Always perform maintenance by a qualied 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 unit, 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 unit. Once cleaned, you may prefer to lightly coat the interior of the rebox with cooking oil

or cooking spray.

If rust is present on the exterior surface of the unit, 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 unit. If rust is present on the interior of the unit, 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 unit from weather conditions, always keep it covered while not in use.

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