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Newbie in Pa

post #1 of 7
Thread Starter 

Hi All! I'm trying to get started doing some at home smoking. I bought a Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker, and was wondering if anyone had some insight on what I should do to make it better. I haven't even seasoned it yet. I did get a  2" 550F BBQ CHARCOAL GRILL PIT WOOD SMOKER TEMP GAUGE THERMOMETER 2.5" STEM SS RWB, because the thermometer that came with the smoker was broken. Any and all advise is appreciated!           

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Edited by TheBrech - 7/15/14 at 1:07pm
post #2 of 7

Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!




post #3 of 7

Hello and good morning, welcome to the forum. I looked your smoker up on line a couple of suggestions would be to make sure the doors seal and don't leak to much smoke and heat and I would add a charcoal basket above that pan in the firebox. It looks like to me with that pan and the vent in the door you could have a problem maintaining your fire and temp, I like air to able to circulate under my charcoal/wood for a better burn.


Gary S

post #4 of 7
Thread Starter 

Well, I sealed the door with LavaLock. Worked good. Now, heat has warped metal between firebox and meatbox. Probably going to use some silicone to seal. On the positive side, I completed my first smoke. Did 3 pork tenderloins and 10 chicken thighs. Very little marinade and no rub or glaze, mainly wanted to see if I could smoke/cook properly. Everything cooked nice, but mesquite might have been the wrong wood choice

post #5 of 7

Mesquite can be sharp and bitter if used too much or too strong.  It's not as forgiving as some of the milder woods like apple, cherry, and so on.

Trial and error is what makes it fun.  Congrats on getting the meat smoked correctly, that's a great first smoke.

post #6 of 7
Welcome, glad ya joined us ! Sounds like ya have some good info from Gary there ! icon14.gif
post #7 of 7
Thread Starter 
This is my smoker with LavaLock around the door and high temp silicone around where smoke box connects to meat box. Gonna try some ribs and bacon wrapped boneless chicken thighs on Saturday
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