New Dyna-Glo vertical offset smoker

[Jerry Nelson]

After a year of owning this I decided I like the smoker for the small initial cost. Instead of upgrading to a more expensive drum smoker I decided to do some research and get this one to work a little better. My two biggest issues with this smoker has always been the following.

1. Always getting thick white smoke during a cook
2. Hard to control temperatures; can't get the smoker hot enough with small fire, can't keep smoke down with large fires

Because of the previous the smoker has made me great brisket and pulled pork (because they can handle more smoke), but horrible ribs over the past year.

After many hours of watching Franklin BBQ episodes I decided the problem with this smoker if that the flue is too small, and in the wrong location. Watch this (http://www.pbs.org/video/bbq-franklin-episode-4-pits/). He places his smoke stack even with the cooking surface and is a significant diameter. Even on his small demonstration smoker (Old Country BBQ Pits) the flue is mid drum and large. I realize this is a vertical, and the flow will be different, but I thought it is worth a shot. So, I just got done cutting a 4" diameter hole in the cooking chamber just below the lowest rack and installing a stainless steel pipe held in with angle brackets and RTV gasket sealant.

Mcmaster parts 2561K15, 2561K811 https://www.mcmaster.com/

After installing I decided to do some testing with weather at 55 degrees and light drizzle. I initially used no water pan or tuning shelf with lava rock, and the temperature with a small fire (pictured) rocketed up to +350. I then added a water pan, a metal shelf and lava rock (shelf and rock is my usual setup) and the temp held firm at 250. For both of these configurations I never saw large plumes of white smoke and the fire always looked bright (air intake 25% open). I then decided to max out the firebox with wood while holding the air intake the same, the temperature peaked out at 325.

I initially planned to cap the factory flue, but will keep it through the first cook at least. During the test, the factory flue fully closed let out some smoke and the new chimney tons of heat with a little smoke. I realize I will probably go through more wood with this configuration. I just hope the temperatures are more stable and the smoke better quality.

First cook will be tomorrow and will let you know how everything turns out. Cooking some Porkbelly cubes and a slab of spareribs.

 

[simsfmly]

Pretty fascinating. I like the shelf of lava rock, and might try that. I really haven't had a problem keeping mine at a good temperature, but your ideas make perfect sense.

 

[Jerry Nelson]

Worked great to make porkbelly. Nice and clean smoke the whole time and easy to control temperatures. I am going to keep the factory flue

 

[Patrick G]

I just got this smoker for father's day and will be using it to smoke a pork should on Sunday. After years of using a modified cheapo smoke'n grill, I'm psyched about this unit. I just threw my cheapo out. It was pretty much completely rusted out. I used it for over 10 years and was able to produce some good BBQ on it. This Dyna-glo will be an upgrade for me regardless of what little issues it might have, so I'm going into this optimistically. Having spent years modifying and really having to hone my skills to make decent BBQ on that thing, I know what I'm getting into.

I plan on assembling it on Friday evening so I can fire it up Saturday morning for curing and assessment run, then make some modifications early Saturday evening so I can start the shoulder first thing Sunday morning. I see lots of great info in this thread, so I already have a bit of a game plan going in. I'll update along the way this weekend.

 

[Patrick G]

I've noticed that several posters have used water pans and have struggled with getting to temp. I had to use one with my cheapo for years. It was the only way of getting semi-indirect heat and keeping temps stable with my setup. I suggest boiling your water before adding it. Otherwise, you will use half of your initial fuel bringing your water and smoker up to temp and will then lose some of your heat when you have to add more fuel. I am hoping that I won'tt have to use a water pan at all with this smoker, but that is what I suggest if you are using one.

 

[simsfmly]

I just got this smoker for father's day and will be using it to smoke a pork should on Sunday. After years of using a modified cheapo smoke'n grill, I'm psyched about this unit. I just threw my cheapo out. It was pretty much completely rusted out. I used it for over 10 years and was able to produce some good BBQ on it. This Dyna-glo will be an upgrade for me regardless of what little issues it might have, so I'm going into this optimistically. Having spent years modifying and really having to hone my skills to make decent BBQ on that thing, I know what I'm getting into.

I plan on assembling it on Friday evening so I can fire it up Saturday morning for curing and assessment run, then make some modifications early Saturday evening so I can start the shoulder first thing Sunday morning. I see lots of great info in this thread, so I already have a bit of a game plan going in. I'll update along the way this weekend.

Enjoy! Still love mine.

 

[Rings Я Us]

I just got this smoker for father's day and will be using it to smoke a pork should on Sunday. After years of using a modified cheapo smoke'n grill, I'm psyched about this unit. I just threw my cheapo out. It was pretty much completely rusted out. I used it for over 10 years and was able to produce some good BBQ on it. This Dyna-glo will be an upgrade for me regardless of what little issues it might have, so I'm going into this optimistically. Having spent years modifying and really having to hone my skills to make decent BBQ on that thing, I know what I'm getting into.

I plan on assembling it on Friday evening so I can fire it up Saturday morning for curing and assessment run, then make some modifications early Saturday evening so I can start the shoulder first thing Sunday morning. I see lots of great info in this thread, so I already have a bit of a game plan going in. I'll update along the way this weekend.

I also bought the wide body.. just did ribs and jerky on it. I did put a heat deflector inside above the fire box to cook chamber opening. The heat there goes up and creates uneven distribution.

Also some heavy duty landscaping bricks covered in foil help hold heat.

Here I only put in the pan and extra brick for scale and show.

 

[Patrick G]

Smoked a 6 pound Boston butt in it on Father's Day. I did not do any modifications. I sprayed it down well inside and out with Pam grilling spray and ran it for a few hours with some regular charcoal I had left over on Saturday. I was impressed at how well it maintained temperature with only 8 coals.

I marinated my Boston Butt overnight in mustard and rub. I fired up my lump charcoal at 5:00 am and let it burn outside of the smoker for about 20 minutes before put it in the fire box. I started the butt at about 6 and fed the box with a handful of apple chips and a handful of Jack Daniels Oak chips every 30-60 minutes. I added 2-3 pieces of the lump charcoal when the temp needle got down near the bottom of the target range. After about 5 hours, I stopped adding wood chips as often. I noticed that the temp went high (to around 300) a couple of times, usually 10 minutes or so after I added charcoal. I just opened the fire box for a few minutes when I noticed it like this and it went back down.

I put in a dutch oven of baked beans at 2. At that time, the pork had about 8 hours of smoke on it. It looked great, but I could tell that it had gotten a little too hot on the bottom side, probably when the temp was up to 300 or so and I didn't know.

After a couple more hours. I removed the meat and the beans. The meat tasted incredible. As I expected, the bottom was crispy, so I had to remove it as I was pulling the meat apart for sandwiches. The beans were excellent as well.

My overall impression was that this is a very good smoker for the price. It was very easy to use compared to my old modified cheapo bullet I used for years. I got 12 hours of cook out of about 7 lbs of lump charcoal and several handfuls of wood chips. I didn't have to open the smoker door until I put the beans in, and I wouldn't have had to do it then if I had not been adding something. I like the damper on the fire box and the chimney, but I honestly only had to adjust these a couple of times, because this thing cooked like a champ. I can see where these features will be more important in the fall and winter, however.

Things I learned:

1) I can just add 1-2 big pieces of lump charcoal at a time and keep the heat from going up too high as well as avoid wasting any fuel.
2) I can see the reason for the deflector plate mod. I might try that out. Have you noticed a significant benefit?
3) I will use more wood chips next time. I felt like the meat could have used a little more smoke.
4) I don't see where I need to make any mods to it at this time other than maybe the deflector plate.

I plan on smoking some wings and maybe some beef jerky this weekend. Next weekend, I think I'll throw some ribs on and maybe try some souvlaki in there.

 

[fricard]

Yes, the deflector plate is essential. After 18mos, I couldn't imagine myself using this thing without it.
--FR

 

[Rings Я Us]

Smoked a 6 pound Boston butt in it on Father's Day. I did not do any modifications. I sprayed it down well inside and out with Pam grilling spray and ran it for a few hours with some regular charcoal I had left over on Saturday. I was impressed at how well it maintained temperature with only 8 coals.

I marinated my Boston Butt overnight in mustard and rub. I fired up my lump charcoal at 5:00 am and let it burn outside of the smoker for about 20 minutes before put it in the fire box. I started the butt at about 6 and fed the box with a handful of apple chips and a handful of Jack Daniels Oak chips every 30-60 minutes. I added 2-3 pieces of the lump charcoal when the temp needle got down near the bottom of the target range. After about 5 hours, I stopped adding wood chips as often. I noticed that the temp went high (to around 300) a couple of times, usually 10 minutes or so after I added charcoal. I just opened the fire box for a few minutes when I noticed it like this and it went back down.

I put in a dutch oven of baked beans at 2. At that time, the pork had about 8 hours of smoke on it. It looked great, but I could tell that it had gotten a little too hot on the bottom side, probably when the temp was up to 300 or so and I didn't know.

After a couple more hours. I removed the meat and the beans. The meat tasted incredible. As I expected, the bottom was crispy, so I had to remove it as I was pulling the meat apart for sandwiches. The beans were excellent as well.

My overall impression was that this is a very good smoker for the price. It was very easy to use compared to my old modified cheapo bullet I used for years. I got 12 hours of cook out of about 7 lbs of lump charcoal and several handfuls of wood chips. I didn't have to open the smoker door until I put the beans in, and I wouldn't have had to do it then if I had not been adding something. I like the damper on the fire box and the chimney, but I honestly only had to adjust these a couple of times, because this thing cooked like a champ. I can see where these features will be more important in the fall and winter, however.

Things I learned:

1) I can just add 1-2 big pieces of lump charcoal at a time and keep the heat from going up too high as well as avoid wasting any fuel.
2) I can see the reason for the deflector plate mod. I might try that out. Have you noticed a significant benefit?
3) I will use more wood chips next time. I felt like the meat could have used a little more smoke.
4) I don't see where I need to make any mods to it at this time other than maybe the deflector plate.

I plan on smoking some wings and maybe some beef jerky this weekend. Next weekend, I think I'll throw some ribs on and maybe try some souvlaki in there.

A 6 hour jerky cook last weekend turned out great with the deflector. I changed racks around 2 times to keep more even heat on it all. I used 4 racks for jerky and it was spaced out nice with 5 lbs of cut meat. This jerky cooked very evenly. No burnt pieces. I did keep it all away from the very edges of the racks. I maintained 150-170 bottom to top.

I suggest using briquettes and starting with only half a basket. Use a torch and only light up 4 or so in one corner. After 30 minutes you should be able to close the intake down to almost closed. I used one big chunk of hickory for the entire 6 hours. Was plenty of smoke.

 

[Rings Я Us]

My updated deflector. I left 2 flaps bent over to allow aluminum foil to be secured under them.

 

[Rings Я Us]

After a year of owning this I decided I like the smoker for the small initial cost. Instead of upgrading to a more expensive drum smoker I decided to do some research and get this one to work a little better. My two biggest issues with this smoker has always been the following.

1. Always getting thick white smoke during a cook
2. Hard to control temperatures; can't get the smoker hot enough with small fire, can't keep smoke down with large fires

Because of the previous the smoker has made me great brisket and pulled pork (because they can handle more smoke), but horrible ribs over the past year.

After many hours of watching Franklin BBQ episodes I decided the problem with this smoker if that the flue is too small, and in the wrong location. Watch this (http://www.pbs.org/video/bbq-franklin-episode-4-pits/). He places his smoke stack even with the cooking surface and is a significant diameter. Even on his small demonstration smoker (Old Country BBQ Pits) the flue is mid drum and large. I realize this is a vertical, and the flow will be different, but I thought it is worth a shot. So, I just got done cutting a 4" diameter hole in the cooking chamber just below the lowest rack and installing a stainless steel pipe held in with angle brackets and RTV gasket sealant.

Mcmaster parts 2561K15, 2561K811 https://www.mcmaster.com/

After installing I decided to do some testing with weather at 55 degrees and light drizzle. I initially used no water pan or tuning shelf with lava rock, and the temperature with a small fire (pictured) rocketed up to +350. I then added a water pan, a metal shelf and lava rock (shelf and rock is my usual setup) and the temp held firm at 250. For both of these configurations I never saw large plumes of white smoke and the fire always looked bright (air intake 25% open). I then decided to max out the firebox with wood while holding the air intake the same, the temperature peaked out at 325.

I initially planned to cap the factory flue, but will keep it through the first cook at least. During the test, the factory flue fully closed let out some smoke and the new chimney tons of heat with a little smoke. I realize I will probably go through more wood with this configuration. I just hope the temperatures are more stable and the smoke better quality.

First cook will be tomorrow and will let you know how everything turns out. Cooking some Porkbelly cubes and a slab of spareribs.

View attachment 364281

View attachment 364283

View attachment 364284

Looks like a blacksmith could use that fire for shoeing horses

 

[Cap'n'Crunk]

My in-laws gave us the Dyna-Glo wide-body vertical smoker as an early wedding present so they could cook 8 pork butts (4 at a time) to feed our wedding. It worked great. I put it together with some various modifications I've seen here and on other sites, but with a couple differences that some might find useful.

For starters, as others have done, I sealed all the joining surfaces, bolt holes, gaps between panels, and other manufacturing defects with Food Grade NSF FDA RTV Silicone Sealant as I was putting it together, to minimize air leaks and heat loss:

Seal 1

• Cap'n'Crunk
• Jul 8, 2018

Seal 2

• Cap'n'Crunk
• Jul 8, 2018

IMG_20180503_154040151[1]

• Cap'n'Crunk
• Jul 8, 2018

Also as others have done, I made a little baffle out of a 19"/19" square of stainless steel sheet metal from Lowe's. I attached it by using the existing 2 top bolts that hold the firebox on.

IMG_20180708_131139717[1]

• Cap'n'Crunk
• Jul 8, 2018

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• Cap'n'Crunk
• Jul 8, 2018

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• Cap'n'Crunk
• Jul 8, 2018

Initially I added some of the LavaLock BBQ gasket tape to seal the firebox (the gasket that comes installed on the smoke box works fine). However I've found that the firebox door closes unevenly which makes a bigger gap on the latch edge than on the hinged edge, and I can't get it to seal quite completely using this stuff (even doubling it up on one end). After looking at it some more, I'm going to remove this stuff and just make a gasket using a bead of RTV silicone, which squishes and conforms better.

IMG_20180503_154117841_HDR[1]

• Cap'n'Crunk
• Jul 8, 2018

Next, I saw that a number of people have attached some kind of insulation to the outside of the thing to retain heat and use less fuel, which is a great idea. But welding together frames to hold in rockwool panels or other methods of installing rigid insulation seem over-engineered and tedious. I thought there had to to be a better way.

Then I saw a few people using these Tillman carbon felt (not fiberglass) welding blankets to insulate their smokers with, which seems like way better material to work with.

IMG_20180503_153932272_LL[1]

• Cap'n'Crunk
• Jul 8, 2018

However some people just cut a hole in the blanket for the chimney and drape the whole thing over while it's in use (which seems sloppy to me). A better idea I've seen one guy do is cut it up into panels then attach it to the walls with rivets, but that just creates more holes for air ingress/heat escape, requires special tools, and still seems like too much of a pain. None of the ways I've seen people attach insulation to the smoker made any sense to me. They've either put in too much effort or too little.

So what I did was measured each outside wall of the smoker and cut the blanket up into corresponding panels, then glued them to the walls with the same food grade RTV sealant, using magnets and clamps to hold them on while the adhesive set.

IMG_20180506_141332130_HDR[1]

• Cap'n'Crunk
• Jul 8, 2018

IMG_20180506_141341880_HDR[1]

• Cap'n'Crunk
• Jul 8, 2018

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• Cap'n'Crunk
• Jul 8, 2018

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• Cap'n'Crunk
• Jul 8, 2018

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• Cap'n'Crunk
• Jul 8, 2018

Finally, after a couple cooks it became apparent that the little square stock chimney was worthless. The little damper inside does basically nothing, and I had ended up having to control the airflow by wrapping a leftover piece of welding blanket around the thing and loosening/tightening it as needed. This wouldn't do. So instead I ordered a 6" piece of 4" schedule 40 steel pipe from Metals Depot and a LavaLock 4 1/2" Teardrop Smoke Stack Damper Assembly for 4" pipe and replaced the original smoke stack with this. I haven't bothered welding it on because the metal of the pipe is so thick, and the walls of the smoker are so thin. Besides it works great just sitting on top anyway (I plan on cleaning it up and painting it black with the high temp smoker paint next).

IMG_20180708_131218104[1]

• Cap'n'Crunk
• Jul 8, 2018

It heats very evenly. All of my thermometers agree. The two probes of the electric one here were in opposite corners of the smoke box (top left corner farthest from the firebox, and bottom right just above the baffle over the firebox hole).

IMG_20180509_141336451[1]

• Cap'n'Crunk
• Jul 8, 2018

IMG_20180509_141343691_HDR[1]

• Cap'n'Crunk
• Jul 8, 2018

(I know it's only 141 but this was just the initial dry run/seasoning session).

Here it is "finished." I still want to replace the stock thermometer and add another one farther down, and also attach it to one of those Harbor Freight wheeled utility carts so I can move it around easier. Maybe some other things, we'll see. It's working great so far though--8 pork butts, 40 sausages, and a brisket later.

IMG_20180708_131230401[1]

• Cap'n'Crunk
• Jul 8, 2018

7234852489512984535

• Cap'n'Crunk
• Jul 8, 2018

 

[NCSU_MSE]

I've noticed that several posters have used water pans and have struggled with getting to temp. I had to use one with my cheapo for years. It was the only way of getting semi-indirect heat and keeping temps stable with my setup. I suggest boiling your water before adding it. Otherwise, you will use half of your initial fuel bringing your water and smoker up to temp and will then lose some of your heat when you have to add more fuel. I am hoping that I won'tt have to use a water pan at all with this smoker, but that is what I suggest if you are using one.

I used a water pan on my first two cooks and struggled as well. Now I preheat a lasagna pan full of play sand (covered in foil) in the oven while preheating the smoker. I've been able to control temps much better this way.

 

[larryfoster]

Wow!
Just read all 21 pages of this thread this morning and lots of great information.
Thanks.
I just got the wide model a couple weeks ago and have smoked a spatchcock chicken and a pork loin.
Chicken was ok but the loin was to die for.
Family raved.

Until now, my smoking attempts have been feeble and so-so results.
I was using a 3 in one monstrosity from Tractor Supply.
Gas grill, charcoal grill and offset smoker.

I assembled without mods but may end up going back to retrofit a few things after I get a better feel for it.
No noticeable smoke leaks but the flashlight tip seems like a good way to verify.
I don't know if this is a recent improvement but the smoke chamber door seems to have a pretty good gasket.

Others have mentioned the vent on the fire chamber sticking.
That happened to me, too, and I bent the tab.

I did have a little trouble keeping the fire hot for a long time.
I did have a pan with water.
I will try it with less water

Also, since it's going to be getting colder, I may try a welding blanket to cover.

It will require some experimentation and learning but, at first blush, I'm pretty happy.

Looking forward to doing some butt and shoulder as well as a brisket but not sure I'm ready for the longer times.

I'd like to make some deer baloney in the next couple weeks.
The hanging hooks attracted me to this one.

Thanks for this great forum.
Looking forward to poking around and learning to become a pit master

 

[316sports]

Hello;

I just purchased the Dyna-Glo offset smoker and am now just waiting for it to be delivered. I have a pretty silly question to ask about sealing it up. Do you put the red RTV sealer on when you are putting together the smoker or do you use the smoker to see where the leaks come from first. Do you have to actually then take apart the the smoker, seal it up and then reassemble the smoker? I'm new to all this and just want to make sure my smoker is ready to go. Thanks

Andrew

 

[larryfoster]

Good luck, Andrew.
Since I haven't done any mods yet I'm like to see those answers, too.

I saw a YouTube video where the guy sealed everything during assembly.
It looks like I may need to run a bead between the fire chamber and the cooking chamber.
I don't plan on disassembly to do this

 

[316sports]

Thanks. I'm super excited to be smoking again (took a couple years off) and I just want to make sure I have everything right or squared away.

 

[Gwanger]

Andrew, I have the bigger Dyna-glo smoker and I assembled it b4 applying RTV sealant bc I only needed it between fb and cc and cured the sealant with a heat gun, I would apply sealant around entire fb where fb goes thru cc, on inside of cc.Hope this helps, any other leaks were minimal.

 

[papasmoker]

Ive had mine for two years now. I put the sealant on as I put it together.
1) It’s eaiser to do it as you go rather than assemble then disassemble then reassemble.
2) I think that as the smoker ages and the metal expands and contracts you will develop leaks you didn’t see at first.

Also I used lavalock tape to help seal the door rather than try to use the sealant.

LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK
All and all this is a great smoker. I hope you love it as much as I have.