Reddit Reddit reviews Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

We found 14 Reddit comments about Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker. Here are the top ones, ranked by their Reddit score.

Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker
Vertical design lends itself to naturally rising heat, achieving greater efficiency and improved smoke flavor. Offset design keeps direct heat away from the food, allowing for slow cooking.Six height-adjustable cooking grates accommodate various sizes of food. 784 square Inch of total smoking area; 1176 square inches of total cooking space with 25-pounds capacity per grate.Porcelain-enameled steel charcoal chamber is designed to keep briquettes stacked tightly for improved burn efficiency.Charcoal & ash management system with the charcoal chamber, grate, and sliding, removable steel ash pan. Designed to handle large amounts of ash for hours of maintenance-free cooking.Smoke stack features an adjustable flue for additional flavor and temperature control.Built-in, stainless steel thermometer. ‘Smoke Zone’ indicates ideal temperature for infusing smoke flavor and an easy-to-read gauge helps you achieve perfectly smoked foods.Dimensions: 20.2 × 34.52 × 47.03 in
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14 Reddit comments about Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker:

u/tilhow2reddit · 5 pointsr/BBQ

I don't have an "egg" but I do have one of these and it's pretty damned fantastic and not $1000+

I bought a Pitmaster IQ Temp Controller (link) and modded it to fit on this pit and it makes smoking ribs/brisket/pork butt/anything pretty easy. Having said that, and I'm sure this would apply to an egg or any other kamodo style grill, on longer cooks adding wood chips and/or coals can be a bit of a hassle, because you have to remove just about everything in the cooker to actually get to the fire.

Not saying I don't love my grill, it's fantastic and for any cook that takes less then about 10 hours I don't need to get into the fire to do anything at all. But on briskets and pork butts that can get into the 14-16 hour range it gets tiresome pulling everything off the grill to add more fuel.

The best thing about a kamodo grill though is the versatility, you can really do anything from low and slow to forging metal (they get HOT, but only when you want them too)

Aside from the hassle of getting into the pit to add coals for really long cooks it's a decent smoker but it does lack space. I'm contemplating getting a vertical offset smoker to have room to smoke a lot of stuff while still having my "faux egg" on standby for grilling.

TL;DR - Kamodo grills are decent smokers, and versatile enough to do everything well, but to cook a lot of food for a lot of people you'd need like 4 of them, and lots of patience if you have to get into the pit to add fuel.

u/Geig · 3 pointsr/smoking

http://www.amazon.com/Dyna-Glo-DGO1176BDC-D-Charcoal-Offset-Smoker/dp/B00BQ59VTO

I love it, I've done about 10 cooks with it. It was definitely worth the money

u/dandanwalrusman · 3 pointsr/BBQ

Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_api_jc4hybZ3P79A5


I almost pulled the trigger on this one until I got a deal on a WSM. Seems decent for the price. Walmart has it for $150 I believe.

u/easybakeandy · 3 pointsr/food

Hey scourgeobohem!

I really don't know much about curing meat, other than that it requires precise conditions/temperatures - an apartment might not be the best environment for it.

As far as aging/pan-searing your steaks though, I would point you to this guide by food-genius J. Kenji Lopez-Alt. Absorb every consonant, for it is gospel. He is the final word on making the ultimate steak at home, without a grill. My first piece of advice would be to stop using the stainless steel and get yourself a cast-iron pan. It's able to absorb/distribute much more heat, and will go a long way in getting that crunchy sear you're after. Above all, it'll last a lifetime, and this nice silicone-handled one is only $24! They require a little love - no washing with soap, ever, and obviously never run through the dishwasher. But their ability to sear the everloving fuck out of steaks is second-to-none. Also, when used properly, they're naturally non-stick - making them ideal for eggy brunch bakes, fish, and more!

Now when you say apartment-friendly smoker - do you mean indoor smoker? Because if you wish to live, none such smoker exists. Smokers, by definition, produce smoke, which can't be done indoors - you will die and everyone you love will die. That being said, if you have a balcony or some such, these little vertical smokers can be very effective and not take up much space. But frankly, I prefer a steak with a crispy, seared crust and rare interior - something very accomplishable with the humble aforementioned cast iron pan.

Lastly, when making fried veggie (let's say spinach) balls, I would definitely go with shredded leaves. If you use whole leaves, and take a big ol' bite of your ball, and don't bite clean through that particular leaf of spinach (which you definitely won't), you'll drag the whole leaf out of the ball, tearing it apart. Check out any kind of vegetable fritter - you'll see that the veggies are chopped up/shredded into little bite-sized pieces!

u/ktululives · 3 pointsr/BBQ

Some people might not care for them, but there are a lot of people who smoke using just plain old Char Grill charcoal grills with the off-set fire boxs (which sometimes are sold with them, or on a lot of grills they sell you can buy the fire-box on the side and attach it yourself.

They're pretty thin metal and there are some issues (most of which can be fixed with some simple modifications like using some silicone or stove gasket, and extending the chimney down, though), and they won't last forever, but I've got one that I use probably 12-18 times a year that I've had for a few years and it's doing fine.

As far as volume goes, I think a vertical smoker might be the ticket there, as you can basically stack food on top of itself. I've been looking at buying one myself to see how well I like them (I figured I'd buy a cheapish one to see how i like the concept, and if i really liked it, i might buy some materials and build a higher quality one myself).

This is what I was thinking about buying: https://www.amazon.com/dp/B00BQ59VTO it's $160, but I'm not sure if it's wide enough to real comfortably cook a rack of ribs or a real large brisket. They also have a wider version that I think would be great for briskets & ribs, a few weeks ago they had them available on Amazon at around $270, but whoever had it at that price must have sold out because the only available deal they have in the wider version is now at an outrageous price.

u/thedirtybeagle · 2 pointsr/BBQ

Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_api_cH-szbC9QABNA

u/CptnKickass · 2 pointsr/BBQ

Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_apa_d6AizbEHEXT7J

And I love it

u/phatalphreak · 2 pointsr/BBQ

First off, you can grill on anything, a cheap $30 grill from Walmart will make a steak taste as good as anything else if you know what you're doing. Smoking is a little different but if you want to keep the cost down, I got a smoker from amazon for Father's day that was less than $150. After some sealing along the edges it's an excellent smoker. Some of your questions are a bit vague, a lot of it depends on what you're cooking. I do pork butts for competitions and the general rule of thumb is to cook low and slow, about 250 degrees is your sweet spot, for about an hour for each pound of meat. Once you get an idea of how your smoker handles you will know how often to add fuel and check the temperature. There are plenty of great meat thermometers available everywhere that link with your phone through Bluetooth and you can set it to alert you when the temp drops too low. Really it comes down to what you want to cook. Every type of meat has an ideal time and temp and even wood and type of cooker. I smoke ribs on a 50 gallon drum grill with hickory wood. I do my butts on a box smoker with maple wood. This is what I use for most of my smoking Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_apa_C7rGyb0MAMD9Z with various woods mixed with charcoal based on what I'm cooking. I use a separate plain barrel grill for every day grilling. I'm just one guy telling you what I use. There are a lot of ways to burn meat and I think at the end of the day you should go with what works for your budget and skill. If you're just getting into it and want to learn, get a cheap $100 smoke box. This is a great book that will teach you all the basics of cooking any type of bbq The Barbecue! Bible https://www.amazon.com/dp/0761149430/ref=cm_sw_r_cp_apa_d.rGyb7HTT3HP . This is a great subreddit that always has a lot of good cooks showing off really good stuff so I'm sure you will get more advice, but this is my advice, I learned from a man who's won a lot of contests but I still bought that book and try to learn from many sources. Pm me if you want more specifics but it's going to come down to what you want to cook that determines how you go about doing it.

u/GremisHeatz · 1 pointr/smoking

Buy this one and fix it up:

Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_api_i_H559AbHEER2HX

It’s amazing

u/Astrocragg · 1 pointr/BBQ

Long story, but I had to leave my cinder-block pit behind due to a move, and wanted something quick and cheap to work for a year or so. I bought one of these: Dynaglow Offset.

It's cheap metal, it leaks smoke, but I've actually had great GREAT results with it. The firebox has a vent intake, and the top has a secondary vent. Since it's cheap, you need to keep an eye on it, but once you have the hang of things it'll cruise at 225, 250, 300, without a problem.

Capacity is good, except the box is actually kind of shallow. I've had issues with longer cuts of ribs, but you can wiggle them around.

I've been running it pretty hard, in South Florida weather for six months and it's still in good shape, despite the cheap metal. I'd recommend it.

u/thalguy · 1 pointr/smoking

It doesn't look too hot to me. In the pic titled, "Day light and Bear is on watch" you can see the thermometer fairly clearly, at least clear enough to see that the needle is on the left side of the colored in area of the thermometer. Here is a similar model, and it looks like the colored in area of the thermometer ranges from 225 to 275, with the left edge being at 225. I think you are right about the sauce preventing a smoke ring, but I think he probably pulled it well before it should have been pulled. I think he pulled it while stuck in the middle of the stall.

u/ichabod13 · 1 pointr/smoking

I will post the other one as I make it. This one is just tossed together and most of it isn't even welded yet. Lots of high temp silicone and and chimney putty.

I'm kinda leaning towards maybe building a vertical offset and pellet combination. A guy that lives a few miles from me has an old traeger I can buy cheap and scrap out the auger and hopper. I would offset from right bottom of the vertical shack and pellets from left or back.

A smoker friend of mine got the Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_other_apa_y9uDxbAFKEBDS a few months back and I really like the vertical offsets now. His is a little small but we still had lots of ribs going and a tray of beans on the bottom. :P

u/StacieDuffy · 1 pointr/BBQ