Expand your outdoor cooking horizons with the Dyna-Glo signature series DGSS1382VCS-D heavy-duty vertical offset charcoal smoker & grill. This multifunctional smoker converts into a grill & offers flexible cooking options for use as a charcoal grill or offset smoker. This smoker is equipped with a removable offset charcoal grate & ash pan, which offers easy access to fuel & quick disposal of ash. The smoker & offset cooking grates provide maximum space for heat transfer & searing. Diversify your range of cooking options with this Dyna-Glo signature series DGSS1382VCS-D heavy-duty vertical offset charcoal smoker & grill.
Product Features
1,382 total sq in cooking space
284 sq in offset grill cooking space
5 x chrome-plated Steel cooking grates (17″ dia. Ea.)
After much research, I decided I wanted an off-set vertical smoker. Being “off-set”, there would be no direct or carry-over heat to the food allowing me to cook with just the heat from the smoke. Being “vertical”, the food items would not have a “hot” side and a “cold” side causing me to turn the meat during the cooking process. Also, the “horizontals” (even with reverse air flow) generate hot and cold spots simply because smoke and heat raise, not flow…
CIOGO BBQ Access Door 31×24 Inch Double Wall Outdoor Kitchen Door, 304 All Brushed Stainless Steel Double BBQ Door for BBQ Island, Outside Cabinet, Barbecue Grill ,Outdoor Kitchen
yuxiangBBQ Outdoor Kitchen Doors Stainless Steel,20″ by 27″ Vertical Single Access Door Vented w/Left Swing,Flush Mount for Outdoor Kitchen and BBQ Island
Double Layer Electric Indoor Grill & Searing Grill with Removable Nonstick Plates ,Electric BBQ Grill Barbecue Oven Roasting Pan Temperature Control for Indoor/Outdoor Camp (Baking Net), US PLUG,110V
iCOVER 30 Inch Electric Smoker Cover Square, Weather-Resistant Polyester for Outdoor Use, Fits Masterbuilt, Char-Broil, Cuisinart, Dyna-Glo and More Grills
Great Design and Low Cost
After much research, I decided I wanted an off-set vertical smoker. Being “off-set”, there would be no direct or carry-over heat to the food allowing me to cook with just the heat from the smoke. Being “vertical”, the food items would not have a “hot” side and a “cold” side causing me to turn the meat during the cooking process. Also, the “horizontals” (even with reverse air flow) generate hot and cold spots simply because smoke and heat raise, not flow…