Dyna-Glo Signature Series Owner's manual

1

Vertical

Charcoal Smoker

MODEL #DGSS681VCS / DGSS681VCS-D

Français p. 19

Español p. 37

ATTACH YOUR RECEIPT HERE

Serial Number ________________________________ Purchase Date _________________________________

70-10-126 Rev. 12/1/16

Questions, problems, missing parts? Before returning to your retailer, call our

customer service department at 1-877-447-4768, 8:30 a.m. – 4:30 p.m. CST,

Monday – Friday or log on to [email protected].

2

TABLE OF CONTENTS

Safety Information ...................................................................................................................... 2

Package Contents ...................................................................................................................... 4

Hardware Contents .................................................................................................................... 5

Preparation ................................................................................................................................. 5

Assembly Instructions ................................................................................................................ 6

Operation Instructions ................................................................................................................. 12

Tips On Smoking ......................................................................................................................... 14

Care and Maintenance ................................................................................................................ 16

Warranty ...................................................................................................................................... 17

Replacement Parts List .............................................................................................................. 18

Please read and understand this entire manual before attempting to assemble, operate or

install the product. If you have any questions regarding the product, call our customer service

department at 1-877-447-4768, 8:30 a.m.- 4:30 p.m. CST, Monday - Friday or log on to

[email protected].

Use caution when lifting and moving the unit to avoid back strain or back injury. Do not move

the unit while it is in use.

• DO NOT operate the unit near or under ammable or combustible materials such as decks,

porches or carports.

• A minimum clearance to combustible construction is 36 in. (91 cm) from sides and back.

• DO NOT operate the unit under overhead construction.

• DO NOT use this appliance as a heater.

• Operate the unit on a stable, level, non-ammable surface such as asphalt, concrete or

solid ground.

• DO NOT operate the unit on ammable material such as carpet or wood deck.

• Use caution when assembling and operating this unit to avoid cuts and scrapes from edges.

SAFETY INFORMATION

3

SAFETY INFORMATION

• DO NOT use this product in a manner other than its intended purpose. It is NOT intended for

commercial use. It is not intended to be installed or used in or on a recreational vehicle and/or boats.

• DO NOT store this unit near gasoline or other combustible liquids or where other combustible

vapors may be present.

• DO NOT use or store or operate this product in an area accessible to children or pets. Store this

unit in a dry protected location.

• DO NOT leave the unit unattended while in use.

• DO NOT leave hot ashes unattended until the smoker cools completely.

• DO NOT move the unit while in use or while ashes are still hot. Allow the unit to cool completely

before moving or storing.

• NEVER use gasoline, kerosene, Zippo/Ronson lighter uid or other highly volatile uids as a starter.

• Always cook your food on the grate after the ame is burned out.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and placing in a

noncombustible container. Make sure that there are no other combustible materials in or

near the container.

• If you must dispose of ashes in less time than it takes for the ashes to completely cool down, then

remove the ashes from the unit, using heat-resistant gloves along with long metal tongs or replace

shovel. Place the coals in aluminum foil and soak them completely with water before disposing of

them in a noncombustible container.

• Allow the unit to cool completely before conducting any routine cleaning or maintenance.

• This appliance will be hot during and after use. Use insulated oven mitts or gloves for protection

from hot surfaces or splatter from cooking liquids.

• Use caution when opening the door of the smoker while in operation. Keep hands, face and body

safe from hot steam or are-ups. DO NOT inhale smoke.

• DO NOT wear loose clothing while operating the smoker. Tie back long hair while operating the smoker.

• ALWAYS wear shoes that fully cover your feet while operating the smoker.

• NEVER use glassware, plastic or ceramic cookware on or in your smoker. Use metallic cookware only.

• When using avoring wood, add a sufcient amount prior to operation to avoid having to add wood

while operating.

• Use of accessories not intended for this smoker is not recommended and may lead to injury or

property damage.

• Read and follow all warnings and instructions before assembling and using the appliance.

• Follow all warnings and instructions when using the appliance.

CALIFORNIA PROPOSITION 65

Fuels used in wood and charcoal burning appliances and the products of combustion of such

fuels contain chemicals known to the State of California to cause cancer, birth defects or other

reproductive harm. This product contains chemicals, including lead and lead compounds, known to

the State of California to cause cancer, birth defects or other reproductive harm.Wash hands after

handling.

4

PACKAGE CONTENTS

PART DESCRIPTION QUANTITY

A Smoke body 1

B Sausage hooks 1

C Cooking grate 3

D Water bowl support 1

E Water bowl 1

F Charcoal chamber 1

G Charcoal grate 1

H Ash pan 1

I Leg - right front / right rear 2

J Wheel axle 1

PART DESCRIPTION QUANTITY

K Leg - left front 1

L Leg - left rear 1

M Wheel - left/right 2

N Door handle assembly 1

O Smoke stack damper 1

P Temp. gauge with nut 1

Q Door assembly 1

R Side handle 1

S Smoke stack 1

A

C

E

N

B

D

M

R

H

P

L

O

Q

F

G

J

I

K

S

5

HARDWARE CONTENTS

PREPARATION

Before beginning assembly of product, make sure all parts are present. Compare parts with

package contents list and hardware contents above. If any part is missing or damaged, do

not attempt to assemble the product. Contact customer service for replacement parts.

Estimated Assembly Time: 20 minutes

Tools Required for Assembly (not included): Phillips Screwdriver, Adjustable Wrench

BB

CC

M6 x 30

Bolt

Qty. 4

M6 Nut

Qty. 4

DD

M12 Nut

Qty. 2

AA

M6 x 12

Bolt

Qty. 16

6

ASSEMBLY INSTRUCTIONS

1. With door open, attach the side handle (R) using

four M6 x 30 bolts (BB) and four M6 nuts (CC).

2. Attach left rear leg (L) with four M6 x 12 bolts.

Attach left front leg (K), right front leg (I) and right

rear leg (I) with three M6 x 12 bolts per leg.

Hardware Used

AA

M6 x 12mm

Bolt

x 13

1

CC

BB

R

2

K

L

AA

Hardware Used

BB

M6 x 30mm

Bolt

x 4

CC

M6 Nut

x 4

I

7

ASSEMBLY INSTRUCTIONS

3. Attach the wheels (M) by inserting the axle (J)

through the leg assembly and securing with two

M12 nuts (DD).

S

A

B

DD

M

J

AA

3

4

4. CAUTION: This unit is HEAVY! Do not attempt

to stand the smoker upright without assistance!

Rest the inner ring of the sausage hooks (B) on

the bottom brackets of the smoke stack (S). Insert

the smoke stack (S) up through the opening at the

top of the smoker body (A) and secure with three

M6x12 bolts (AA).

Hardware Used

DD

M12 Nut

x 2

Hardware Used

AA

M6 x 12mm

Bolt

x 3

8

ASSEMBLY INSTRUCTIONS

5. Attach the smoke stack damper (O) using the

pre-installed spring and nut.

6. Attach the door handle assembly (N) using pre-

installed at washer & spring washer & nut.

6

O

5

N

9

ASSEMBLY INSTRUCTIONS

7. Attach the temperature gauge (P) by inserting the

probe through the threaded opening on the door

assembly (Q) and turning clockwise. Do not

remove the preinstalled nut, prior to attaching.

NOTE: The alignment of the temperature gauge

can be adjusted by turning the pre-installed nut

clockwise (or counter-clockwise) prior to installing.

8. Place the ash pan (H) inside the smoker body (A)

as shown.

A

P

7

H

8

Q

10

ASSEMBLY INSTRUCTIONS

9. Place the charcoal grate (G) on the support rails

inside the smoker body (A). Place the charcoal

chamber (F) directly onto the charcoal grate (G).

10. Place the water bowl support (D) on the bottom

bracket inside the smoker body (A) as shown.

Place the water bowl (E) on the water

bowl support (D).

E

10

F

G

9

A

D

11

11. Place the cooking grates (C) on the brackets

inside of the smoker body (A) as shown.

Tip: Place all 3 cooking grates (C) inside the

smoker body (A) and start from bottom grate supports.

A

11

C

ASSEMBLY INSTRUCTIONS

12

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

Before you cook food in your smoker, it is important to “season” your smoker. Seasoning seals the

paint and interior of your smoker to enhance avoring, durability and overall performance.

To season your smoker follow all of the operating procedures in the next few sections of this manual;

but, do not place food inside the smoker during the seasoning process.

Using your desired avoring woods and marinades, burn your smoker at low temperature (around

175°F/79.4°C) for 45 – 60 minutes. Let the smoker cool and clean out the wood chips and charcoal.

Once seasoning is complete, your smoker’s interior will have a durable, seasoned coating.

Lighting Instructions

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL with this smoker. Only use standard,

untreated briquettes or lump charcoal and ONLY use charcoal lighting uid approved for lighting charcoal.

Do not use lighter uid, paint thinners, gasoline, kerosene, alcohol or other ammable material for

lighting charcoal. Damage to the smoker may occur with the use of match-light charcoal.

Step 1

Remove the charcoal grate and chamber from the smoker box. Place the grate on a cement surface

that is clear from amable or combustible materials. Place the chamber directly onto the

charcoal grate. Refer to the assembly instructions for proper placement.

Start with at least 2 lbs. (0.91 kgs.) of charcoal (40 standard briquettes).

Make adjustments as needed when cooking in colder climates or during high winds, and/or when fair

amounts of precipitation are present.

Step 2

Note: Please refer to the manufacturer’s recommended amount of charcoal lighting uid before

applying uid to the briquettes. With the charcoal grate and chamber outside the rebox, saturate

charcoal with the amount of charcoal lighting uid as recommended by the charcoal lighting uid

manufacturer. Allow the uid to soak into the charcoal for 3 minutes before placing the grate and

chamber back into the rebox (refer to assembly instructions for proper chamber and grate

placement). After soaking the charcoal, place the charcoal lighting uid at a safe distance away from

the smoker.

Step 3

With the smoker door open, stand back and carefully light charcoal and allow to burn until covered

with a light ash (approximately 20 minutes). Charcoal lighting uid must be allowed to completely

burn off prior to closing the doors. (Fumes will tend to collect, in the smoker body, if the door is closed).

13

OPERATING INSTRUCTIONS

Lighting Instructions (Continued)

Step 4

After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips. Refer to the

next section before adding wood chips to pre-lit charcoal.

DANGER: Closing the rebox during the lighting procedure could trap fumes from the

charcoal lighting uid in the smoker box and may result in a ash-re or explosion when door

is opened, resulting in property loss, personal injury or death. Never attempt to add more

charcoal lighting uid to the charcoal once it has been lit.

ADDING WOOD CHIPS (BEFORE AND DURING COOKING)

WARNING: Use caution since ames can are-up when fresh air suddenly comes in contact with re.

When opening the door, keep hands, face and body a safe distance from hot steam and ame are-ups.

Presoaked Wood Chips

Soak the desired amount of chips in water for 30 minutes. Wrap the wood chips in aluminum foil

and poke holes on the top of the foil wrapping. FOLLOW THE STEPS BELOW BEFORE ADDING

PRESOAKED WOOD CHIPS.

Dry Wood Chips

Dry wood chips can be placed directly onto the pre-lit charcoal, with or without aluminum foil.

FOLLOW THE STEPS BELOW BEFORE ADDING DRY WOOD CHIPS.

The amount and type of wood used is entirely dependent on the desired amount of avor.

Step 1

Stand back and carefully open the smoker door to allow heat and steam to escape away from your

face. Use caution since ames can are-up when fresh air suddenly comes in contact with re. In-

spect the charcoal level in pan.

Step 2

Wearing ame resistant oven mitts/gloves, use long metal cooking tongs to lightly brush aside ashes

on hot coals. Use the long metal cooking tongs to add wood chips (and/or charcoal) to charcoal

chamber. Be careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting uid to hot or even warm coals as ashback may

occur causing severe burns.

Step 3

Close smoker door and allow food to continue cooking.

Allow the ashes to completely cool before reusing or cleaning the smoker.

14

Pairing wood chips with a specic type of food will depend on the preferences of the user.

This page can be used as a general guideline for acquiring the ideal avor.

• Hardwoods such has hickory, pecan, apple, cherry or mesquite typically burn slower and produce

more smoke over longer periods of time.

• To prolong the burn cycle for wood chips, pre-soak them in a separate bowl of water for at least 30

minutes, and/or wrap the chips in perforated aluminum foil.

• Most smoke avoring occurs within the rst hour of cooking. Adding wood chips after the rst

hour is typically not necessary unless extra smoke avoring is desired.

TIPS ON SMOKING

Type of Wood Suggested Food Comments

Apple All meats

Mild and sweet avor with a slight hint of fruity avor. Each

species of Apple wood should offer a slightly different avor.

Apple smoke produces an attractive browning effect.

Almond All meats Produces a sweet smoke with a natural nutty avor.

Ash Fish and red meat Very light avor.

Citrus Pork and chicken Lemon and orange wood produce light but fruity avor.

Cherry Pork and beef Light and fruity avor.

Fruitwood Pork, poultry and sh

Wood such as Peach, Pear and Plum produce a mild but sweet

smoke with a hint of fruity avor.

Grapevine Poultry, game and lamb

Grapevine wood produces a lot of smoke. A little wood goes a

long way. It produces a tart avor that has a hint of fruit.

Hickory Pork and beef

Hickory is arguably the favorite wood for smoking. Hickory

produces a very strong avor so we recommend starting slow

with this wood.

Maple Pork and poultry Light and sweet.

Mesquite Beef, chicken and sh

This wood burns very hot so be aware. Much like Hickory,

Mesquite is very popular and produces a strong avor.

Oak Red meats, game, ribs and sh

Another wood that produces a heavy smoke. Start slow with this

wood.

Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty avor.

Here's a list of the most popular smoking woods and a little information about each.

15

SUGGESTED SMOKING AND MEAT TEMPERATURES

Smoking Temperatures

Accurate smoking temperatures are critical for safely cooking food when meat probes are not

available. Please understand that using the factory installed temperature gauge is an acceptable

tool for smoking food; but it’s not always the ideal means of measuring the most accurate smoking

temperature because internal smoker temperatures can vary between the top and bottom cooking

grates. Also keep in mind that the probes used on most gauges are designed to measure the

temperature at the tip of the temperature probe and not the overall temperature of the smoker.

Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature

gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when

the food is cooked to the minimum temperature required for safe consumption.

Please refer to the chart below for cooking temps.

SUGGESTED SMOKING TEMPERATURES

Meat, Poultry, Fish

Game

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Beef, veal and lamb

(pieces and whole cuts)

Medium-rare 225°F (107.2°C) 145°F (63°C)

Medium 225°F (107.2°C) 160°F (71°C)

Well done 225°F (107.2°C) 170°F (77°C)

Pork

(ham, pork loin, ribs)

Pork (pieces and 225 - 240°F 160°F (71°C)

whole cuts) (107.2 - 115.6°C)

Ground meat and meat mixtures

(burgers, sausages, meatballs, meatloaf, casseroles

and mechanically tenderized beef)

Beef, veal (including 250 - 300°F

mechanically tenderized), (121 - 149°C) 160°F (71°C)

lamb and pork

Poultry (chicken & turkey) 250 - 300°F 165°F (74°C)

Poultry

(chicken, turkey, duck)

Pieces 250°F (121°C) 165°F (74°C)

Whole 240°F (115.6°C) 185°F (85°C)

Seafood

Fish 225 - 240°F 158°F (70°C)

(107.2 - 115.6°C)

Shellsh (shrimp, lobster, 225 - 240°F

crab, scallops, clams, (107.2 - 115.6°C) 165°F (74°C)

mussels and oysters)

Since it is dicult to use a food thermometer to check the temperature of

shellsh, discard any that do not open when cooked.

Chops, steaks and roasts

(deer, elk, moose, carribou/reindeer, antelope and pronghorn)

Well done 225°F (107.2°C) 170°F (77°C)

Large Game

Bear, bison, musk ox 250 - 300°F 165°F (74°C)

walrus, etc. (121 - 149°C)

Small game

Rabbit, muskrat, 225 - 240°F

beaver, etc. (107.2 - 115.6°C) 165°F (74°C)

Ground Meat

Ground meat and 250 - 300°F

meat mixtures (121 - 149°C) 165°F (74°C)

Ground venison 250 - 300°F

and sausage (121 - 149°C) 165°F (74°C)

Game birds/waterfowl

(wild turkey, duck, goose, partridge and pheasant)

Whole 250°F (121°C) 180°F (82°C)

Breasts and roasts 250°F (121°C) 165°F (74°C)

Thighs, wings 250°F (121°C) 165°F (74°C)

 Stung(cookedalone 250°F(121°C) 165°F (74°C)

or in a bird)

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

16

CARE AND MAINTENANCE

AFTER USE SAFETY AND MAINTENANCE

WARNING

• Use caution when lifting and moving the smoker to avoid strain injuries.

Two people are recommended to lift or move the smoker.

• DO NOT store the smoker near gasoline or other combustible liquids or where combustible vapors

may be present. Keep the area around the smoker clear and free of combustible materials and vapors.

• DO NOT store this smoker in an area accessible to children or pets. Store the smoker in a dry,

protected location.

• DO NOT allow anyone to conduct activities around the smoker, following use, until it has cooled. It

is hot during operation, and remains hot for a period of time following use.

• DO NOT leave hot ashes unattended, until the smoker cools completely.

• The smoker becomes extremely hot, so allow the smoker to cool completely before handling. Allow

the smoker to cool before removing and cleaning the grease pan.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a

noncombustible container.

• If you must dispose of the ashes in less time than it takes for them to completely cool, remove the

charcoal tray using heat-resistant gloves and place the ashes in aluminum foil. Completely soak

the ashes with water before disposing of them in a noncombustible container.

CAUTION: All care and maintenance procedures are to be performed while the

smoker is completely cooled.

Clean the cooking grates with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the

cooking grates lightly with cooking oil or cooking spray.

To clean the inside and outside of the smoker cabinet, simply use a damp cloth.

Spray-washing with a water hose is not recommended. Moisture should be wiped away and not

allowed to stand inside or on top of the smoker. Once cleaned, you may prefer to lightly coat the

interior of the smoker cabinet with cooking oil or cooking spray.

If rust is present on the exterior surface of the smoker, clean the area with steel wool or

emery cloth and use heavy-duty, heat-resistant paint.

NEVER apply additional paint to the interior of the smoker. If rust is present on the interior of the

smoker, clean it thoroughly with steel wool or emery cloth and lightly coat the area with cooking oil or

cooking spray to help minimize recurring rust.

To protect your smoker from weather conditions, always keep it covered while not in use.

17

WARRANTY

This vertical charcoal smoker is warranted against broken or damaged parts at the time of purchase.

All other parts carry a one (1) year limited warranty except the charcoal chamber, which is

warranted to be free of defects for 90 days. Paint is warranted to be free of defects for 90 days

except for rust, which may appear after repeated use.

This warranty does not cover damage or issues related to neglect, abuse or modications to the

appliance. Repair labor is not covered.

All parts that meet the warranty requirements will be shipped at no charge via the discretion of GHP

Group Inc. (ground shipments, US Mail or Parcel Post ONLY). Any special handling charges (i.e.

Second Day, Overnight, etc.) will be the responsibility of the consumer.

All warranty claims apply only to the original purchaser and require a proof of purchase verifying

purchase date. Do not return parts to GHP address without rst obtaining a return authorization

number from our customer service. This service is available by calling toll free 1-877-447-4768,

8:30 a.m. - 4:30 p.m. CST, Monday - Friday.

Some states do not allow the exclusion or limitation of incidental or consequential damages or

limitations on how long an implied warranty lasts, so the above limitations or exclusions may not

apply to you. This warranty gives you specic legal rights, and you may have other rights that vary

from state to state.

GHP Group Inc.

6440 W. Howard Street

Niles, IL, USA

60714-3302

Item name: Vertical Charcoal Smoker

Model #: DGSS681VCS / DGSS681VCS-D

18

REPLACEMENT PARTS LIST

For replacement parts, call our customer service department at 1-877-447-4768, 8:30 a.m. - 4:30 p.m.

CST, Monday - Friday or log on to [email protected].

70-10-126 Printed in China

PART DESCRIPTION PART #

1 Smoker body (without

door assembly, door

latch, smoke stack or

side handle) 70-01-504

2 Sausage hooks 70-01-505

3 Cooking grate 70-01-506

4 Water bowl support 70-01-507

5

Water bowl

70-01-508

6 Charcoal chamber 70-01-509

7 Charcoal grate 70-01-510

8 Ash pan 70-01-511

9 Leg - right front /

right rear 70-01-512

10 Wheel axle 70-01-567

11 Leg - left front 70-01-514

12 Leg - left rear 70-01-515

PART DESCRIPTION PART #

13 Wheel - left / right 70-01-516

14 Door handle assembly* 70-01-517

15

Temperature gauge*

70-01-518

16

Door (without badge,

temp gauge, latch

bracket, and handle)

70-01-519

17 Side handle 70-01-520

18 Smoke stack* 70-01-521

19 Smoke stack

damper plate 70-01-522

20 Door latch bracket 70-01-523

21 Door latch 70-01-524

22 Dyno Glo badge* 70-01-525

n/a Hardware pack 70-09-513

n/a Instruction manual 70-10-126

A

5

3

1

6

4

2

7

10

8

9

A

15

13

17

14

16

18

21

22

*Hardware included

19

11

12

20

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