---
product_id: 239154116
title: "Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker,Black"
brand: "dyna-glo"
price: "€ 4369.50"
currency: EUR
in_stock: false
reviews_count: 5
category: "Dyna Glo"
url: https://www.desertcart.fi/products/239154116-dyna-glo-dgo1890bdc-d-wide-body-vertical-offset-charcoal-smoker
store_origin: FI
region: Finland
---

# 6 adjustable grates for versatile cooking 1890 sq in cooking space Adjustable flue for precise smoke control Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker,Black

**Brand:** dyna-glo
**Price:** € 4369.50
**Availability:** ❌ Out of Stock

## Summary

> 🔥 Elevate your backyard BBQ game with precision smoke and massive capacity!

## Quick Answers

- **What is this?** Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker,Black by dyna-glo
- **How much does it cost?** € 4369.50 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/239154116-dyna-glo-dgo1890bdc-d-wide-body-vertical-offset-charcoal-smoker)

## Best For

- dyna-glo enthusiasts

## Why This Product

- Trusted dyna-glo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Offset Vertical Design:** Indirect heat means slow, even cooking with unbeatable smoky flavor every time.
- • **Efficient Charcoal Chamber:** Porcelain-enameled steel keeps briquettes stacked tight for longer, cleaner burns.
- • **Six Height-Adjustable Grates:** Customize your smoke chamber to fit everything from ribs to veggies with ease.
- • **Built-in Thermometer & Smoke Zone:** Master your smoke game with real-time temp control and perfect flavor infusion.
- • **Massive 1890 sq in Cooking Surface:** Cook more, entertain bigger – perfect for hosting epic BBQs.

## Overview

The Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker offers 1890 square inches of versatile cooking space with six adjustable grates, a porcelain-enameled steel charcoal chamber for efficient burning, and an offset vertical design that ensures slow, even cooking. Featuring an adjustable flue and built-in thermometer, it delivers precise temperature and smoke control for professional-quality smoked foods.

## Description

The Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D offers quality, performance, and durability. It offers 1,890 square inches of total cooking space. The offset functionality of the smoker keeps direct heat away from food to give an even distribution of heat and smoke. The primary door features a pre-installed seal that retains heat and minimizes heat and smoke loss and provides improved smoke efficiency. The smoker offers cooking versatility with pre-installed sausage hooks and removable chrome-plated rib racks to give you a variety of cooking options. So whether you’re cooking turkey, meat, fish or vegetables, this smoker can handle it all. Take your grilling to the next level with the Dyna-Glo Wide Body Vertical Offset Charcoal Smoker – DGO1890BDC-D.Pre-installed hi-temp rope seal retains heat & smoke for improved cooking efficiency.Popular Fitments: 1970-1971 Jeep Jeepster -- -L, 1968-1971 Jeep CJ5,CJ6,DJ5,Jeepster, 1967-1971 Jeep DJ5,Jeepster 2.2L, 1967-1971 Jeep Commando,Jeepster V6, 1966-1971 Jeep CJ5,CJ6,DJ5 V6, 1965-1971 Jeep DJ5 2.2L, 1968 Jeep CJ5,CJ6 3.1L 3.2L

Review: Gran calidad - Cumplio completamente las expectativas, llega lo que se ofrece, bien empaquetado y con calidad
Review: Excelente compra - Nos encanto , pues era para mi esposo y quedó muy contento , es pequeño pero cumple con lo que promete . Y llego en muy buen estado. E visto que a algunos en sus comentarios no les cerraba bien la puerta pero solo es cuestión de hacer presión para que quede bien sellada y no se escape el humo. Excelente para quien va iniciando en el arte del ahumado .

## Features

- Six height-adjustable cooking grates accommodate various sizes of food, giving 1890 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 and ash management system with charcoal chamber, grate and sliding, removable steel ash pan. Designed to handle large amounts of ash for hours of maintenance-free cooking
- 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.
- 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: 21 × 43.3 × 50.2 in

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B010759GGQ |
| Brand | Dyna-Glo |
| Brand Name | Dyna-Glo |
| Colour | Bronze |
| Customer Reviews | 4.4 out of 5 stars 5,137 Reviews |
| Fuel Type | Charcoal |
| Global Trade Identification Number | 00043924494456, 00872076029854 |
| Inner Material | stainless_steel |
| Item Dimensions D x W x H | 53.3D x 110W x 127.5H centimetres |
| Item Weight | 83 Pounds |
| Item weight | 83 Pounds |
| Manufacturer | GHP Group Inc. |
| Model Name | Dyna-Glo Fumoir à charbon déporté vertical |
| Model name | Dyna-Glo Fumoir à charbon déporté vertical |
| Outer Material | Alloy Steel |
| Outer material | Alloy Steel |
| Power Source | Charcoal |
| Power source | Charcoal |
| UPC | 872076029854 043924494456 |

## Product Details

- **Brand:** Dyna-Glo
- **Model name:** Dyna-Glo Fumoir à charbon déporté vertical
- **Power source:** Charcoal
- **Colour:** Bronze
- **Outer material:** Alloy Steel
- **Item weight:** 83 Pounds
- **Product dimensions:** 53.3D x 110W x 127.5H centimetres
- **Fuel type:** Charcoal
- **Manufacturer:** GHP Group Inc.
- **UPC:** 872076029854 043924494456

## Images

![Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker,Black - Image 1](https://m.media-amazon.com/images/I/71XtKazdEXL.jpg)

## Available Options

This product comes in different **Color, Size, Style** options.

## Questions & Answers

**Q: if i used wood but it runs on charcoal wouldnt the charcoal over power the taste of the wood?**
A: My opinion is just turned around from these others, in that once meat reaches a certain temp, usually within about two hours, it will not add any more smoke flavor.  Depending on what type of wood your using, hickory being one, you will give your meat a bitter taste.  So after using your favorite wood initially then I will switch over to only charcoal if I'm using my Weber or a white oak wood that is very mild to finish it up.  Nothing like smoking meat for 8-10 hours and have it taste bitter and over powering.  Perfect smoked meat every time for me is charcoal on the Weber with the soak wood chunks for the first two hours and nothing but just plain charcoal the rest.  I buy the Kingsford charcoal on memorial and labor day when there two for one.  Generally a 5lb bag of chunks will last me nearly a year.  So these guys spending $100 to smoke what only cost me about $10 per session.  Get the pork butt to 190 degrees, wrap it in heavy duty foil and let it go another 30-45 minutes wrapped, pulled pork every time.  Follow these instructions and I'd put your meat against anybody's taste wise... and enjoy the compliments!

**Q: What gage is the steel**
A: I dont know the exact gauge of steel but what I can tell you is that I bought the standard (non-wide) version of this about 10 years ago. And I still use it to this day. So mine has lasted 10 years now. It is getting older and I will replace soon but 10 years is good life for the price. Spend money for a cover though and use the cover and this prolong the life

**Q: need exact dimensions. width - just smoker and wood box - no legs / height of vertical smoker and wood box**
A: Smoker is 36"X16". Wood box is 14"X12.5". Both are 15" deep. This smoker did an amazing job on a batch of fish I recently did. No lack of smoke from this one.

**Q: can you grill with this smoker**
A: Although there are some offset smokers that are designed to allow grilling on the offset box directly over the coals, this one is not that way, smoker only.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Gran calidad
*by M***R on 5 December 2019*

Cumplio completamente las expectativas, llega lo que se ofrece, bien empaquetado y con calidad

### ⭐⭐⭐⭐⭐ Excelente compra
*by I***O on 31 July 2019*

Nos encanto , pues era para mi esposo y quedó muy contento , es pequeño pero cumple con lo que promete . Y llego en muy buen estado. E visto que a algunos en sus comentarios no les cerraba bien la puerta pero solo es cuestión de hacer presión para que quede bien sellada y no se escape el humo. Excelente para quien va iniciando en el arte del ahumado .

### ⭐⭐⭐⭐⭐ Add hi-temp silicone sealant and door gaskets for perfection
*by D***N on 20 December 2021*

Been absolutely LOVING this thing for a few months now. I've smoked pork butts, chicken breasts, and pork ribs in this several times with AWESOME results. Assembly wasn't bad at all, putting it together myself. I'm pretty mechanically inclined, though. Used a two-wheel dolly to support one end of the thing as I put the legs on one side and then the other - not because it was heavy at all, but rather simply because it just would've been awkward otherwise. I used Permatex hi-temp RTV silicone on all the seams/connections during assembly (more on that later) - the red might look ugly to some, but hey, it's a functional item, not a display piece, so who cares. Previously, I was using a cheap offset barrel-type smoker setup. It was SUPER inefficient because of heat loss and poor design. For example, for a 7-pound pork butt on that thing, it took me almost 12 hours to get it up to 200 degrees; with a 6-pound pork butt in THIS smoker, however, it only took me about 7 hours, AND it literally used half as much fuel. I can get about 90 minutes at a time per load with fuel. I load a charcoal chimney full of either Kingsford briquettes or Royal Oak/El Diablo chunk charcoal as a starter, dump it in there, and top it with a single split of whatever flavor wood I'm using (mesquite, hickory, applewood, etc.), and after 30 minutes, I'm good for at least an hour; after that, I give the tray a shake every 30 minutes to shake down the ashes to keep the fire from smothering itself. Each load gets me about 90 minutes at a time - full load of charcoal and one wood good-sized wood split or a few wood chunks for smoke flavoring. I keep the intake vents wide-open during smoking and use the top vent to control temps; initially, I run it wide-open, but once it's up to temp (between 225 and 250), I close it down one or two notches and it holds pretty steady. The top vent doesn't close 100% completely unless you modify it by grinding off the tabs, but it works fine as-is. IT IS ABSOLUTELY IMPERATIVE THAT YOU SEAL THIS UNIT COMPLETELY BEFORE USING IT. By that I mean, use some hi-temp RTV silicone sealant (the red stuff) on ALL of the exterior seams AND between the side box and main smoker chamber DURING INITIAL ASSEMBLY. Just apply RTV to all the seams wherever you see connecting lines and anywhere you can see daylight from within the smoker box. DO NOT wait until after it's assembled to try to seal it up, because taking it apart to seal it is a giant hassle. Also, get some hi-temp sealant felt (BBQ gasket tape) to put around the inside of the charcoal side box door. Without it, the door is clunky and has a HUGE gap that will absolutely leak heat/smoke; when properly sealed, it will make a HUGE difference in temp control and smoke retention, it costs very little, and it's super easy to apply. Extra tip: ADD AN ANGLED HEAT DEFLECTOR to the bottom of the smoker between the side firebox and the main smoker chamber. Basically, anything that sorta spreads the heat out more evenly from the bottom so you don't wind up with everything on the right side of the smoker getting ALL of the heat and everything on the left hardly getting any heat at all. I used some perforated aluminum material I folded over double and then covered with aluminum foil (which I replace as it gets grease grips upon it) to help deflect the direct heat and spread it more evenly. I now get pretty even heating temps at around the midway point of the smoking chamber from right to left. The firebox has an extra layer of metal within that sorta-kinda insulates the part above it to retain heat and prevent the finish from burning off like it does in cheap barrel-type offset smokers. Also, the latches at the top and bottom, while not ideal in ease of use, are at least secure and snug, and the rope gasket around the main smoker chamber door, while not perfect and not 100% leak-free, is good material and does well enough. Pretty good design overall, especially for the money. The factory temp gauge is SOMEWHAT accurate, but it is SUUUUUUUPER slow to change its temperature reading. Like, temp changes that take just a couple of minutes with my cheap digital thermometer probes take over 15 minutes to show up on the factory temp gauge. Of course, using your own digital temp probes will yield the most accurate results, and the factory temp gauge CAN be replaced with a better aftermarket one if you want, but as it is, at least it gives you a somewhat accurate ballpark temp reading at a glance without any additional investment. Lastly, there is a TON of space inside this smoker - more than I'll likely ever need or fully utilize. I fed 15 people with huge chicken breasts and a pork loin from this thing (in one load) for a party and I STILL had plenty of room to spare. I'm still playing with this thing at least once a week to learn its capabilities, and I have yet to utilize the sausage hangers or other features. I've only AT MOST used three racks at a time and still managed to produce enough meat to feed a small army of people. Pulled pork and ribs out of this smoker have been beyond AMAZING with nothing more than good seasoning, foil wrapping, and proper wood selection (I tend to favor hickory for pork smoking), and while it's not a set-it-and-forget-it affair like a digital pellet smoker, it's about as close as you can really get with a charcoal setup. No worries about running too hot and cracking ceramic plates or overheating and taking forever to cool down, or sudden drops in temp, or anything like that. It almost makes charcoal smoking too easy. Choose the right fuel and wood for the right meat(s), check your temp and fuel level every 30 minutes, and you'll have pretty easy and consistent results. Great for beginner to intermediate smokers. Heck, maybe even good for advanced smokers who want something that doesn't require a lot of effort or tinkering. Only problem I have now is my family is probably going to get burnt-out on smoked meats eventually because I want to use this thing darn near every week. Well, that and the fact that charcoal is kinda hard to get for the winter half of the year. I researched A LOT before buying this, and I have ZERO regrets. ABSOLUTELY 100% RECOMMENDED for any beginner, intermediate, casual, or even a low-end competition smoker. Haven't had a chance yet to smoke up some meats for my squad at work to get their official opinion, but after the easy and awesome results I've had thus far, I have full confidence in being able to produce some super duper OM NOM NOM quality BBQ for my people for the holidays!

## Frequently Bought Together

- Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker,Black
- Dyna-Glo DG1890CSC Premium Vertical Offset Charcoal Smoker Cover Black
- Silicone RTV 4500 FDA Grade High Strength Silicone Sealant, Black (2.8 fl.oz)

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-16*