New Dyna-Glo vertical offset smoker

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With mine I know it can go about 3 hours before more charcoal is needed.  I wait until I see the smoker can't hold my desired temperature anymore and then light my chimney.  By the time the new coals are ready it might have dropped 15 degrees below target, but that's not a big deal.
 
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Moloch, do you use the minion method?  When I start, I have some unlit charcoal in my chamber...last time I went almost 8 hours before needing more charcoal (i added wood about every 90 minutes when it was all burnt up).  
 
Tried something like the minion but it wouldn't get hot enough I think due to lack of airflow, and I had that nasty smoke that comes from lighting charcoal. Maybe I did it wrong but that experience led me to just dump a full cylinder 3/4 lit and go with that.
 
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Got my Dyna Glo together and seasoned. Ran it dry a couple of runs to figure out temps, got them dialed in. Smoked bone in chicken breasts and corn on the cobb. Everything was good but need to play with temps. Dyna glow runs a little colder than the CharGriller, That being said I have had the Chargriller forever and figured it out.

Couple of trys on this new smoker Ill be back to being a master
 
bakeray, I think you'll be happy.  I see a lot of complaints with other smokers of not being able to control the temperature, but with my dyna-glo once I get it adjusted to 225-250 it hums along without intervention for 3+ hours.  I use a full chimney of charcoal briquettes, dump them when they are 3/4 lit, then adjust the vents.  Set-it-and-forget-it.
 
To add to moloch's comment...keep messing with the smoker and get some gaskets. A lot of people are using the putty/gel stuff but I used the nomex tape all around the doors and where the firebox connected to the smoking chamber...works great and definitely helps regulate the heat/smoke much better.

-D
 
Sealing it will be a job for this weekend. Biggest leaks are at fire box and cabinet and at upper left hand side of door and the thermometer. Have a product but still not sure about it. 3M fire barrier sealant #25wb+.  I am not sure about using it yet. Not sure how it is up close and personal with flames and heat.  I do Appliance Repair and our company does alot of outdoor kitchen stuff.  I use that sealant to seal off holes where gas lines come thru cabinets and build ins under gas grills. Not really in direct contact with alot of heat.
 
 
Sealing it will be a job for this weekend. Biggest leaks are at fire box and cabinet and at upper left hand side of door and the thermometer. Have a product but still not sure about it. 3M fire barrier sealant #25wb+.  I am not sure about using it yet. Not sure how it is up close and personal with flames and heat.  I do Appliance Repair and our company does alot of outdoor kitchen stuff.  I use that sealant to seal off holes where gas lines come thru cabinets and build ins under gas grills. Not really in direct contact with alot of heat.
Make sure it's "high-temp" gel or tape...you don't want to smoke your meat with burning whatever that other stuff is made of. I got the 1/2" x 1/4" nomex tape which is wider than the other options I saw and it fit the doors great, almost perfectly. Just a suggestion.

-D
 
Hey guys, holy crap sorry I dropped off here my summer has not included more than 1/2 of a day uninterrupted with kid's summer softball or taxiing them from one grandparent's house to the next or god forbid I go to work.... 

I was able to season my smoker though, but haven't cooked yet.  Hoping, please god.....give me the chance....to smoke this weekend.

I got the Nomex tape and did the inside of the firebox door, that's all that was needed.  I have a small leak at bottom right corner of door but nothing to worry about.  During the cure it held 250 for a good solid 3 hours with no intervention I was really impressed. 

The 3m fire barrier stuff I presume you got from Home Depot, I tried that in the gaps too and it chipped off after the curing process.  Maybe I did it wrong but it didn't hold, and turns out I didnt' really need it anyway.  The screws for the firebox were decent but I do have one big gap in the back

Other thing I did was took an old cookie sheet and drilled a bunch of holes in it, attached a hook and latched it to the bottom rack.  This should make a nice baffle and spread the smoke out while keeping the heat regulated due to the large cooking chamber. 

Saturday looks like it's going to be free, so I will take some pictures and put up a review. 
 
I just ordered one of these on sunday and it showed up Tuesday. Now I'm waiting for the nomex and rtv to show up. Excited to put it together and try it out.
 
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Nifty device, I didn't know it existed.  I don't see the need for that though, I'm able to dump in a cylinder of lit coals, tweak my temperature using the vents, and then it just cruises for 2.5 to 3 hours.  It seems the smoker was design to run about 250 degrees so there isn't really much tweaking needed to stay around that temperature.
 
I was just curious as I have done a couple smokes on my Dyna Glo with little to no issue maintaining the temperature. I'm somewhat of a tech geek and like to find innovative ways to enhance my cooking experiences.
 
Just curious...is this unit tall enough to hang St. Louis style ribs instead of cutting them in half? I mainly smoke ribs and this will be a no go if I have to cut them. I can't justify much more than $300 bucks to the wife for my budget
 
I need help, my Dynaglo offset smoker burns too hot. I've adjusted the vents, but still too hot... I need to slow down the smoke and the heat...everything cooks dry in less than 3hrs and burns outside badly... Can't believe the smoker came with no user/owners manual, other than how to put it together... Can anyone help?! Thank you!
 
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I need help, my Dynaglo offset smoker burns too hot. I've adjusted the vents, but still too hot... I need to slow down the smoke and the heat...everything cooks dry in less than 3hrs and burns outside badly... Can't believe the smoker came with no user/owners manual, other than how to put it together... Can anyone help?! Thank you!
kinda difficult to try and help without more information. How much charcoal are you loading? What are the vent settings? Is the chimney open or closed? What shelf are you placing your meats? Are you using a water pan? What temp is your smoker running?
 
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