Dyna-glo Dgss681vcs-d-1 Owner's Manual
Vertical
Charcoal Smoker
MODEL #DGSS681VCS / DGSS681VCS-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 customerservice@ghpgroupinc.com.
70-10-126 Rev. 12/1/16
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
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 cm) from sides and back.
• DO NOT operate the unit under overhead construction.
• DO NOT use this appliance as a heater.
• Operate the unit on a stable, level, non-ammable 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.
2
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 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, then
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 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 are-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 avoring wood, add a sufcient 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.
3
PACKAGE CONTENTS
Q
A
A
B
S
R
P
C
D
E
F
G
O
N
PART DESCRIPTION QUANTITY
A Smoke body 1
B Sausage hooks 1
C Cooking grate 3
D Water bowl support 1
E Water bowl 1
F Charcoal chamber 1
G Charcoal grate 1
H Ash pan 1
I Leg - right front / right rear 2
J Wheel axle 1
M
L
K
J
PART DESCRIPTION QUANTITY
K Leg - left front 1
L Leg - left rear 1
M Wheel - left/right 2
N Door handle assembly 1
O Smoke stack damper 1
P Temp. gauge with nut 1
Q Door assembly 1
R Side handle 1
S Smoke stack 1
4
I
H
HARDWARE CONTENTS
AA
M6 x 12
Bolt
Qty. 16
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.
BB
M6 x 30
Bolt
Qty. 4
CC
M6 Nut
Qty. 4
DD
M12 Nut
Qty. 2
Estimated Assembly Time: 20 minutes
Tools Required for Assembly (not included): Phillips Screwdriver, Adjustable Wrench
5
ASSEMBLY INSTRUCTIONS
1. With door open, attach the side handle (R) using
four M6 x 30 bolts (BB) and four M6 nuts (CC).
Hardware Used
BB
M6 x 30mm
x 4
Bolt
CC
M6 Nut
x 4
1
R
CC
BB
2. Attach left rear leg (L) with four M6 x 12 bolts.
Attach left front leg (K), right front leg (I) and right
rear leg (I) with three M6 x 12 bolts per leg.
Hardware Used
AA
M6 x 12mm
x 13
Bolt
2
I
L
AA
I
K
6
ASSEMBLY INSTRUCTIONS
3. Attach the wheels (M) by inserting the axle (J)
through the leg assembly and securing with two
M12 nuts (DD).
Hardware Used
DD
M12 Nut
x 2
3
M
DD
J
4. CAUTION: This unit is HEAVY! Do not attempt
to stand the smoker upright without assistance!
Rest the inner ring of the sausage hooks (B) on
the bottom brackets of the smoke stack (S). Insert
the smoke stack (S) up through the opening at the
top of the smoker body (A) and secure with three
M6x12 bolts (AA).
Hardware Used
AA
M6 x 12mm
x 3
Bolt
4
AA
S
B
A
7
ASSEMBLY INSTRUCTIONS
5. Attach the smoke stack damper (O) using the
pre-installed spring and nut.
5
O
6. Attach the door handle assembly (N) using pre-
installed at washer & spring washer & nut.
6
N
8
ASSEMBLY INSTRUCTIONS
7. Attach the temperature gauge (P) by inserting the
probe through the threaded opening on the door
assembly (Q) and turning clockwise. Do not
remove the preinstalled nut, prior to attaching.
NOTE: The alignment of the temperature gauge
can be adjusted by turning the pre-installed nut
clockwise (or counter-clockwise) prior to installing.
7
P
Q
8. Place the ash pan (H) inside the smoker body (A)
as shown.
8
A
H
9
ASSEMBLY INSTRUCTIONS
9. Place the charcoal grate (G) on the support rails
inside the smoker body (A). Place the charcoal
chamber (F) directly onto the charcoal grate (G).
9
A
F
G
10. Place the water bowl support (D) on the bottom
bracket inside the smoker body (A) as shown.
Place the water bowl (E) on the water
bowl support (D).
10
A
D
E
10
ASSEMBLY INSTRUCTIONS
11. Place the cooking grates (C) on the brackets
inside of the smoker body (A) as shown.
Tip: Place all 3 cooking grates (C) inside the
smoker body (A) and start from bottom grate supports.
11
A
C
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 avoring, durability and overall performance.
To season your smoker follow all of the operating procedures in the next few sections of this manual;
but, do not place food inside the smoker during the seasoning process.
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, 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 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 smoker may occur with the use of match-light charcoal.
Step 1
Remove the charcoal grate and chamber from the smoker box. Place the grate on a cement surface
that is clear from amable or combustible materials. Place the chamber directly onto the
charcoal grate. Refer to the assembly instructions for proper placement.
Start with at least 2 lbs. (0.91 kgs.) of charcoal (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 2
Note: Please refer to the manufacturer’s recommended amount of charcoal lighting uid before
applying uid to the briquettes. With the charcoal grate and chamber outside the rebox, saturate
charcoal with the amount of charcoal lighting uid as recommended by the charcoal lighting uid
manufacturer. Allow the uid to soak into the charcoal for 3 minutes before placing the grate and
chamber back into the rebox (refer to assembly instructions for proper chamber and grate
placement). After soaking the charcoal, place the charcoal lighting uid at a safe distance away from
the smoker.
Step 3
With the smoker door open, stand back and carefully light charcoal and allow to burn until covered
with a light ash (approximately 20 minutes). Charcoal lighting uid must be allowed to completely
burn off prior to closing the doors. (Fumes will tend to collect, in the smoker body, if the door is closed).
12
OPERATING INSTRUCTIONS
Lighting Instructions (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 rebox during the lighting procedure could trap fumes from the
charcoal lighting uid in the smoker box 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
charcoal 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.
Step 1
Stand back and carefully open the smoker door to allow 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. Inspect the charcoal level in pan.
Step 2
Wearing ame resistant 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. Be 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
Close smoker door and allow food to continue cooking.
Allow the ashes to completely cool before reusing or cleaning the smoker.
13
TIPS ON SMOKING
Pairing wood chips with a specic type of food will depend on the preferences of the user.
This page can be used as a general guideline for acquiring the ideal avor.
• 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 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.
species of Apple wood should offer a slightly different avor.
Apple smoke produces an attractive browning effect.
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.
Mesquite Beef, chicken and sh
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.
Oak Red meats, game, ribs and sh
Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty avor.
Another wood that produces a heavy smoke. Start slow with this
wood.
14
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)
Shellsh (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)
Stung(cookedalone 250°F(121°C) 165°F (74°C)
or in a bird)
Since it is dicult to use a food thermometer to check the temperature of
shellsh, discard any that do not open when cooked.
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, so 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.
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 modications 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 specic 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: Vertical Charcoal Smoker
Model #: DGSS681VCS / DGSS681VCS-D
17
Loading...