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Dyna-Glo DGX780BDC-D 36" Vertical Charcoal Smoker

4.5 out of 5 stars 2,695 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
Amazon's Choice in Outdoor Smokers by Dyna-Glo

$145.00
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About this item

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  • 4 cooking grates
  • 784 square Inch of total cooking area
  • Charcoal & ash management system includes charcoal chamber, charcoal grate & removable ash pan
  • Protect your smoker with a custom-fit Dyna-Glo premium cover - Model DG784GSC (Sold Separately)
  • Stainless temperature gauge with smoke zone indicates the ideal temperature for infusing smoke flavor

Customer ratings by feature

Easy to assemble
4.5 4.5
Easy to use
4.5 4.5
Temperature Control
4.0 4.0

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  • Dyna-Glo DGX780BDC-D 36" Vertical Charcoal Smoker
  • +
  • Weber Available Stephen Products 17149 Mesquite Wood Chips, 192 cu. in. (0.003 c, m
  • +
  • Dyna-Glo DG784GSC Premium Vertical Smoker Cover , beige
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Sold By Amazon.com amztop11 Amazon.com Giantex Amazon.com Amazon.com
Color Black 17" Charcoal Black Black Charcoal Black powder coat
Item Dimensions 20.83 x 21.45 x 49.73 inches 22 x 17 x 35 inches 20.2 x 34.52 x 47.03 inches 17 x 18.5 x 40 inches 26.77 x 23.15 x 44.2 inches 45.5 x 24.9 x 58.8 inches
Material Steel Steel Steel Steel Steel Steel
Power Source Charcoal Charcoal Charcoal charcoal charcoal charcoal

Product Description

Charcoal enthusiasts, take heart! With this Dyna-Glo vertical smoker, you can now smoke your favorite foods with your favorite wood chips AND your favorite fuel source, charcoal! Vertical smokers are ideal for capturing maximum smoke flavor, so we've included 4 height-adjustable cooking grates, with a total of 784 square inches of cooking space, to accommodate different sizes and types of food. The double door design helps minimize heat loss when access to the food or fuel is needed. The porcelain enameled charcoal chamber is designed to keep briquettes stacked tightly for improved burn efficiency and the removable steel ash pan is designed to handle large amounts of ash for hours of maintenance free cooking.

Product information

Warranty & Support

Product Warranty: For warranty information about this product, please click here. [PDF ]

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Dyna-Glo DGX780BDC-D 36" Vertical Charcoal Smoker


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Customer reviews

4.5 out of 5 stars
4.5 out of 5
2,695 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on November 2, 2022
Size: Extra LargeStyle: GasPattern Name: SmokerVerified Purchase
Customer image
5.0 out of 5 stars Great first smoker with some small, cheap mods.
By sjlee001 on November 2, 2022
NOTE: buy the black or clear "LavaLock RTV 650 F BBQ grill smoker sealer Hi Temp Silicon adhesive 3 oz". If the red one sticks out like a sore thumb.

SUGGESTED: multi-probe digital thermometer like Inkbird Wi-Fi & Bluetooth Grill Meat Thermometer IBBQ-4BW.

PACKAGING: undamaged, all parts were straight and flat.

SUGGESTION: wash it before you assemble it. I used Dawn PowerWash.

ASSEMBLY: super easy and fast, I didn't even need my Dewalt screwdriver. I put the LavaLock on any parts that attached to the smoker with an opening to the inside, like screw holes.

OPTIONAL: I replaced the nut and screw on the round adjustable vents near the bottom of both sides. The original ones didn't tighten all the way so the vent could easily be opened or closed accidentally.

BREAK-IN ("seasoning"): follow instructions. I didn't cover the inside with oil but I bought an oil sprayer so I can when I re-season it. I just put some wet mesquite chunks in and filled the water tray.

Start at the lowest gas knob setting and wait for the temperature to stabilize. Then turn the gas to 50% and let it stabilize. Finally, set to 100%. (If you blast it at 100% from the get go, some parts might heat up quicker and cause some warping.)

Once the wood starts to smoke, lower the temp but make sure the wood is still smoking.

Set the gas knobs until the internal temperature is at your smoking temperature. I used 225F. Then check the built-in thermometer and make note of the position of the needle. Mine was just a tick above the lowest smoking temperature range.

FIRST SMOKE: two racks of pork ribs with St. Louis dry rub and two racks of beef ribs from Costco. Rubbed the beef with light salt and pepper.

I used the 3-2-1 method for ribs: 3 hours with dry rub, 2 hours wrapped in butcher paper, 1 hour with BBQ sauce.

Step 1:
Make sure your propane tank is full and you have a backup tank.
Prep meats.
Soak the wood for 20 minutes.
Close the vents.
Step 2: warm it up like you're seasoning it, lowest - stabilize - med - stabilize - high.
Step 3: add the wet wood and wait. Adjust the vents until you see smoke coming out of the top vent.
Step 4:
Lower the temp to the smoking temperature.
Put in your meats and insert the thermometer probes. Make sure you don't poke it all the way through!
For ribs, I smoked it for 3 hours at 225F and until the meat hit 185F.
Step 5: (the rest of the steps are for ribs)
Take the ribs out and wrap them with pink butcher paper. Make sure the paper is folded so any juices don't leak out.
Put the ribs back in for 2 hours. Watch the temperature, don't let the meat get too much above 185F.
Step 6:
Take out the meat and unwrap.
Slather with BBQ sauce. I used Sweet Baby Ray's for my first smoke, no use using the fancy stuff while I get to know my smoker.
Put the meat back in the smoker and let it go for another hour.
Step 7: take out the meat and let it rest. The meat on ribs are thin so you don't have to rest it much.

Turned out perfect, see picture.
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