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New Dyna-Glo vertical offset smoker

blamac

Newbie
8
10
Joined Oct 20, 2016
Hello I'm new to this forum. I am new at smoking and to get started with smoking I bought a 1890 dyna glo off set vertical smoker. I just assembled it yesterday. I am wondering what you think of seasoning your smokers and if you agree with season which is the best way of doing it?
 

fricard

Newbie
15
13
Joined Oct 17, 2016
 
The only thing I would mention is any other deflectors that I've seen were on a angle downward.  Don't know if that will make a difference.  How did it work for you?
It's looking like I won't get a chance to see until this weekend, Rob.
It does have an ever-so-slight  slope to it already, just enough to let drippings run off the edge, but it's pretty easy to bend it down a little bit more, if needed.
I've seen some pretty big offset barrel smokers that have one running horizontally under the grate, so that was my inspiration.  

I have no problem increasing the angle if the bottom rack is still hot.

Thanks for asking.

--FR
 

rob sicc

Smoking Fanatic
Group Lead
725
26
Joined May 5, 2008
 
It's looking like I won't get a chance to see until this weekend, Rob.
It does have an ever-so-slight  slope to it already, just enough to let drippings run off the edge, but it's pretty easy to bend it down a little bit more, if needed.
I've seen some pretty big offset barrel smokers that have one running horizontally under the grate, so that was my inspiration.  

I have no problem increasing the angle if the bottom rack is still hot.

Thanks for asking.

--FR
LEt us know how it goes this weekend.  Best of luck to you.
 

rob sicc

Smoking Fanatic
Group Lead
725
26
Joined May 5, 2008
 
Ah, I forgot to report back.  My heat deflector baffle worked like a champ.

:-)
Awesome.  I am going to need to find someone that can weld one in for me.  I ordered a new larger smoker but it would be nice to keep this for smaller projects.  It's a great unit except for that one issue.
 

madjax1720

Newbie
16
11
Joined Dec 18, 2016
Just got mine on Tuesday assembled Tuesday night (about 2 hours with rtv) sealed firebox to smoking chamber and every screw hole also made a gasket with the rtv and wax paper. Fired up and seasoned Friday night and when I got up on Saturday morning and inspected I could see the heat trail in the racks( where the hot spots were) Saturday night threw on 15 chicken drummies to see how it ran and held smoke. Worked great but I did pull the bottom rack out and put a water tray in to help divert some of the het also a old cookie sheet we had and angled that on the bottom to divert a lil more. Worked great temp held awesome between 215-240 for the 2.5 hrs only opened box to add wood. I'll add some pics tomorrow of the mods and unboxing
 
1
10
Joined Feb 20, 2017

Just got this unit. Did a lot of research before buying. I am a charcoal guy and my research lead me to this smoker, mostly because thought it was very great unit for the money. I had been looking for a vertical offset smoker for while. I am replacing a Brinkman straight  Vertical Smoker

Assembly was about 1.5 hours by my self. Despite instructions telling me I needed assistance to attach the firebox to the chamber I was able to do it with both pieces lying flat the back.. I put Nomex gasket between firebox and chamber to prevent leaks. When I fired it up there are leaks between firebox and chamber! I was expecting at least few small leaks!

Seasoning 

I liberally coated all areas of inside of chamber with Pam olive oil. Started fire with chamber completely empty (not even a water pan). Ran for 2 hours, Flue and vents wide open, opened chamber and all surfaces were coated with blackish liquid. Closed door and the fire off and was completely cooled off..Temps ran around 325-375.

Maiden Voyage

I didn't do ant mods yet and ran straight out of box. I then put 5 chicken breasts on, one on each shelf and stagger in position by either left or right side of chamber. The purpose for this alignment is two fold. First, I wanted check how evenly the smoker cooked. Secondly, I didn't want load it with alot of meat until I was sure I had at least reasonably learned to control temp. Simply didn't want to have a whole smoker full of meat either under cooked or completely burnt to a crisp. 

Fired it up with a mixture of Kingsford and lump charcoal, the coal holder was a little over halfway full. Put on Western hickory chunks that had been soaked for about an hour. Once smoker got into cooking range (at least according to the built in thermometer) and played with the Flue and vents to try to keep at 210. After 1.5 hours I opened the chamber. I noticed that chix breast on the left side of the were fairly charred. This told me too much heat was coming up the left side of the chamber, side opposite of firebox. During my research, I saw several posts where people put a  baffling device across the bottom of chamber to solve this issue. More on my solution to this issue during my 2nd smoke later on.

Moved all the breast to right side of chamber directly above the water pan on bottom rack. Let cook for another 45 mins and pulled them off. Aside from the initial charring, there was little addition charring This told me that above the water pan, heat was ideal for cooking. So yes appears without any mods, the smoker does not heat evenly, which was mentioned several times throughout my research. See my next to see how I solved this problem

Until then my friends

Happy Smoking!
 

ckrull

Newbie
7
11
Joined Feb 9, 2017
Wife got me this smoker for Valentine's Day started assembling it Sunday. We did a few mods, RTV'd the smoke box firebox connection, handles, chiminey, and anything that mounts to the smoker (probably overkill but wanted to play it safe). I added casters to the legs, so I can move it around for clean up. I plan on doing my seasoning run this week after I get the nomex installed and finish it the assembly. My question is do we need to coat the inside with Pam for the seasoning run? I thought the first run is to remove any of the oils that may have been left on the metal surfaces during manufacturing?

Here are some pictures of my progress.

Casters that were added, bought them at Home Depot for $6 each, originally planned on using some 4in casters. Unfortunately, I couldn't find a nut that would fit the thread.


Shots of the RTV job my wife did, she was quite proud of her work.


My clean up job of some of the extra RTV on the temp probe.


Almost complete.

 

mstphrchrstphr

Fire Starter
61
18
Joined Feb 22, 2017
Hey, 

brand new to the forum (found it while searching about this smoker) but just read through all the posts on this topic.

Thanks for all the great info and pictures of your mods.

Just ordered one of these off amazon so now looking to get the materials to mod.  When ordering the RTV did you guys order the 4500 or 6500, is there one that's better for high heat (like the fire box)?

Will make sure to post picture of the smoker and mods when it arrives.
 

wilsteiger

Newbie
3
10
Joined Feb 9, 2017
I searched this thread and Googled like mad, but I cannot find any reference to someone using the Dyna-Glo vertical offset (wide or standard) to smoke a turkey.  I like smoking an 18-22 lbs turkey every year for Thanksgiving and I'd like to know if either the standard or wide smoker would allow one to fit (obviously having to remove some of the racks).

If anyone who owns one could let me know their thoughts and let me know which model you have (wide or standard?) I would appreciate it very much!

Wilson

- Just moved back to the US, left my WSM 21" in Japan
 

wimpy69

Smoking Fanatic
888
119
Joined Aug 4, 2014
Regardless of the model, racks are only 14" deep. You'll have to gauge your bird to leave airspace around for even cooking. Why not cook two smaller birds that fit confortabley in smoker.
1176-rack-14"dx14"w
1890-rack-14"dx22.5"w
 
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wilsteiger

Newbie
3
10
Joined Feb 9, 2017
Thank you for the response, Your point is interesting, the Lowe's website states the unit is 21" deep, I can understand a 1" delta front and back (2" total), but seven inches difference?
 

wimpy69

Smoking Fanatic
888
119
Joined Aug 4, 2014
There is a 1"space from rack to body. 21" is od from outside leg to outside leg.
 
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gvbyus

Newbie
1
10
Joined Mar 6, 2017
Does anyone have any pics or descriptions of how they have filtered ash from the FB to the CC? Does a deflector or baffle help keep this down? Much appreciated!

Also, the new wide body comes with a great gasket and latches for the CC door, a much needed improvement!
 

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