Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

Last updated date: December 15, 2020

DWYM Score


Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

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We looked at the top Smokers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Smoker you should buy.

Update as December 15, 2020:
Checkout The Best Smoker for a detailed review of all the top smokers.

Overall Take

This smoker's porcelain-enameled steel charcoal chamber allows for a more efficient burn. The unit is equipped with six shelves that are each able to hold up to 25 pounds of food at once. The built-in stainless steel thermometer is also a plus, as it ensures you keep your smoker running at the ideal temperature.

In our analysis of 46 expert reviews, the Dyna-Glo Vertical Offset Charcoal Smoker placed 7th when we looked at the top 14 products in the category. For the full ranking, see below.

From The Manufacturer

Cook meats low and slow in the smoker body, from brisket to ribs to anything you can imagine. The offset design optimizes indirect heat flow, ideal for slow-cooking and infusing smoke flavor Open the door to a whole new world of BBQ with this large capacity, multi-functional BBQ machine. Accommodate different sizes and types of food with the six height-adjustable cooking grates. The charcoal chamber keeps briquettes stacked tightly for increased burn efficiency. Boost cooking precision and temperature control by utilizing the steel smoke stack’s adjustable flue. Find the ideal temp for infusing smoke flavor with the stainless steel temperature gauge with "Smoke Zone" indicator.

Expert Reviews

Expert Summarized Score

4 expert reviews

User Summarized Score

1,353 user reviews

What experts liked

An offset vertical smoker is prized by many who want to produce their own competition-level barbecue. It’s also a handy thing to have it you like to make your own link sausages. An offset, vertical smoker can be used to add a pleasing smoky accent to jerky before dehydrating.
- Best Grill Reviews
The smoker is a solid option that lets you smoke a lot of meat at once. With six cooking grates and nearly 800 square inches of cooking space, this smoker can handle up to 100 pounds of meat. Heavy-duty construction and plenty of vents allow for good temperature control.
- Seriously Smoked
It is efficient for grilling. Large size gives you the freedom to smoke large quantities of food. No moving parts to replace or electric circuits to burn out. Manufacturers are reputable. Custom-fit Dyna-Glo premium cover available for protection. Sells at a convenient price.
- Smoke Gears
Great value for money. Offset design gives that authentic barbecued flavor. Large cooking capacity. The temperature gauge is reasonably accurate and has smoke zone markings. Charcoal holding box keeps coals compact for improved efficiency and easy handling. Cleaning is easy thanks to the removable ash pan and drip tray.
- Burning Brisket

What experts didn't like

Short warranty period. Needs to be broken in properly. Thin metal heat retention issues in the cold.
- Best Grill Reviews
Custom-fit cover (sold separately).
- Seriously Smoked
Maintaining a steady fire is very involving. It is heavy and this inconvenient for mobile smokers. Impractical for individuals with limited outdoor space.
- Smoke Gears
Steel is thin so it won’t hold heat very well. Does leak a reasonable amount of smoke which can be fixed by sealing joins with high-heat silicone and fitting an aftermarket gasket tape. The paint is prone to flaking over time and if you run the fire too hot.
- Burning Brisket

An Overview On Smokers

What does summer smell like? Depending on where you live, it might be a mix. Suntan lotion. Freshly mown grass. And of course, the mouth-watering scent of ribs or brisket in a smoker.

For many outdoor chefs, their smoker is more important than any appliance or piece of cookware in the kitchen. It allows you to simultaneously cook meat while imparting a crucial smoked flavor, the latter of which is attained by exposing it to burning wood of some kind. There are several basic styles of smoker. Some will directly use the burning wood to generate heat, while some will pipe in smoke while heating up the food by gas or electric means.

As experienced pitmasters can tell you, there’s a delicate art to the process of smoking meat. Even the most advanced smokers will require a bit of attention as the meat makes its long journey to perfection. But since you’ll most likely be outdoors and can do those adjustments with a drink in hand, that’s part of the appeal.

If this is your first time owning a smoker, you probably have a budget in mind, and there are a wide range of price points among most of the different types. But you’ll also want to consider what you’re cooking, and who you’re cooking it for. Will you be bringing your setup to a tailgate, or keeping it in the backyard for family gatherings? Do you plan to feed the entire bowling team every week, or just the immediate family every once in a while? Portability, versatility, internal capacity and ease of use are all relevant factors and can make the difference between your smoker being a trusted appliance or an eyesore taking up space in the garage.

If you’re new to the practice of smoking meat, you will probably want to stick with a model that lets you control the temperature easily and precisely. That means either an electric smoker or a simple charcoal-burning type.

Of the two, electric smokers are likely the easiest to cook with. They’re so easy, in fact, that many brisket and BBQ competitions won’t allow chefs to use them. They can come in many different shapes and configurations, but in all cases the main work of the cooking is done by electric heating coils. On top of that, wood chips or pellets can be loaded to supply the smoked flavor (or omitted entirely, if you’re just using it to grill). In most cases, electric smokers won’t give you the full smoky flavor of more traditional models, but their precise temperature control makes them ideal for the “set it and forget it” style of cooking.

Charcoal-burning smokers are all about the fuel. They get both their heat and smoke directly from the charcoal, and they too can come in a few different styles. Drum smokers are the simplest configuration, and the most basic ones might actually be just a standard steel barrel that’s been repurposed for grilling. (There are kits you can buy to convert one if you’re feeling ambitious and have the right tools). The simplest drum smokers couldn’t be easier to fire up: Just load some charcoal in the bottom, light it and cook the food on a tray at the top. This can be fine for chicken, but it will take some special care to prevent pork or more delicate meats from drying out.

Vertical or “bullet” charcoal smokers add the crucial innovation of a water pan between the heating element and the food. That keeps your ribs and brisket from drying out and helps regulate the temperature a bit better. Basic bullet smokers are among the cheapest on the market, but more full-featured and sturdy brands such as the Weber Smokey Mountain are widely used by competing barbecue chefs.

An increasingly popular type is the pellet smoker, which uses a little more technology to get that direct wood-smoked flavor. It uses hardwood pellets that burn more slowly than less refined wood chips, saving a little fuel and making the heat level more consistent. They also produce less ash and residue than more traditional fuels. Pellet smokers can turn out some great flavor for relatively little effort, but the price point tends to be higher.

If you’re looking for performance on a more modest budget, the Masterbuilt smokers can be a good bet. Most of them are first and foremost for smoking meats and have plenty of internal racks. Their durability and smaller profile makes them more ideal for smaller patio spaces, but the tradeoff is less capacity for crowd-pleasing meals.

On the opposite side of the size spectrum, there are offset smokers. These units are broken into two chambers: A larger one reserved for the meat and main heating element, and a side compartment where wood or charcoal is burned. The smoke fills up the cooking chamber through a vent and gives the food an even, smooth flavor — provided it is well-designed with a proper airflow system. Beware of cheaper offset smokers that will produce uneven heat distribution along with erratic flavor.

Bear in mind that most smokers can do double duty as standard grills (among other cooking methods), but all of them will take a bit of getting used to for the novice. Luckily, practice doesn’t only make perfect. In this case, you’re bound to make some great meals along the way.

The Smoker Buying Guide

  • What kind of fuel should you use with your smoker? In a lot of cases, you’re limited to the kind that the smoker is engineered to use. In others like electric grills and drum smokers, you’ve got a bit more leeway. Hardwood pellets will burn the slowest and produce the least ash, so they’re a good happy medium. You can use sawdust for fish or other meats that don’t need a lot of heat. As a bonus, it’s by far less expensive. Wood chips burn the fastest, but you can mitigate that by soaking them in water to produce a nice smolder.
  • No matter how well you’ve got your cooking technique down, you’re still cooking outdoors. Weather can introduce variables that can wildly alter your cooking time, so take precautions. If you’re using your smoker in cold weather, make sure it’s got proper insulation so it doesn’t lose heat. High winds can cause the opposite problem, stoking your charcoal or wood chips higher than you might like. In either case, you can buy special tarps to cover your smoker and keep conditions steady.