Dyna-Glo Signature Series DGSS1382VCS-D Heavy-Duty Vertical Offset Charcoal Smoker & Grill

I've always wanted to make brisket at home, but have never had the right equipment. I've been a griller, which isn't suited to a proper brisket. Strictly steaks, chops, and burgers. So I finally decided to upgrade to a smoker. In preparation, I read Smoky Hale's book, which I recommend. (https://smile.amazon.com/American-Barbecue-Grilling-Manual-2000-05-01/dp/B01K3JC5KU/ref=sr_1_1?dchild=1&keywords=great+american+manual+hale&qid=1592756378&sr=8-1) (I got mine at the local Goodwill!)I bought the combination smoker & cover. Covers are necessities for any grill, and the Dyna-Glo cover fits this smoker like a glove. I had read all the previous reviews and also bought the LavaLock gasket seal (https://smile.amazon.com/gp/product/B01F9FE60K/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1).Previous reviews mentioned that the unit arrives damaged, and mine was no exception. There were a couple of dents and scratches to the vertical smoking chamber. One dent was such that the smoker could not be assembled without repair. Amazon was kind enough to offer a 35% discount instead of a replacement, which was quite acceptable.I pounded out the dent, and then assembled the unit. I used the LavaLock seal between the two halves of the offset chamber, on the connection pipe between the offset and smoking chambers, and at the joint of smokestack and vertical chamber. I also sealed the doors to the offset chamber and the main smoker door, and the charcoal tray. (I still have to seal the small access door on the smoker chamber.) It takes 2 15' rolls of LavaLock to seal the entire unit. The only tools required were a screwdriver, a combination wrench, and a socket/ratchet. I was able to put it together by myself, and it took as long to apply the gasket seal as to tighten the bolts.I hadn't sealed the main smoker door when I seasoned it, and without the gasket seal the main smoker door leaks smoke and heat like a chimney. Sealed, it doesn't leak at all.The first time smoking, I didn't have an internal thermometer and had to rely on the clock. I was smoking a 17 pound brisket, an whole spatchcocked chicken, and 2 pounds of sausage. I ran the brisket for about 10 hours and it hadn't converted the collagen to gelatin. It was still good, just not as tender as it should've been. The chicken was in the smoker for about 4 hours and came out great. Oh, also grill pineapple. I didn't skin or core it, just sliced into 1" slabs and threw it on the grate. Highly recommended.I purchased the Enzoo wireless thermometer (https://smile.amazon.com/gp/product/B07Y385YR3/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1) prior to my second attempt. This is an absolute necessity. I was able to monitor the temperatures throughout the cooking process without opening the main chamber. I think I took my first brisket out while it was still in the meat stall. I started the second brisket at about 9:30 a.m. and finally took it out at 1:30 in the morning ... 16 hours. But it came out great.When cooking, the fire initially burns evenly throughout the offset chamber. (I take the grills out because they just get in the way.) As the cooking continues, the offset chamber fills with ash, which affects the burn. I noticed that the fire was primarily on the air intake side of the chamber. I tried moving coals and creating channels to get more air throughout the chamber, but the temperature would stay stubbornly around 205 for hours. Finally, I piled all the charcoal against the air intake side of the chamber, and in no time the temperature was back in the 230 range. This becomes necessary after 6-8 hours. I think if I figured that out sooner, I could've shortened my 16 hour marathon.As mentioned in previous reviews, this is a fine grill for the money. But sealing all the joints and doors with the gasket seal is absolutely necessary. Also, be sure to have a remote thermometer system. Happy barbecuing.

Arrived in pristine condition. Assembly was straight forward. I was in no hurry to get this thing up and running. Reading thru the instructions, test-fitting the screws, cleaning up junk, cleaning surfaces, using Lava-lock on all doors, I enjoyed the experience. I added two lever clamps to the firebox door to pull it down to seal against the gasket. I added a 3" rain cap to the stack. (toss that rotating flat damper; you Absolutely Do Not want to use it!) Built a charcoal basket of expanded 3/4" #9 steel and 1/2" angle. 12 x 10 x 6. With the fire grate in the firebox and the basket on top, opening and dumping the ash drawer is a snap. I burn lump and natural charcoal, and pecan chunks. Seasoning is easily done, AFTER thoroughly cleaning Everything inside.True BBQ is an exercise in patience. And that patience begins with putting this thing together; doing that right gets you acquainted with this unit, gives you the awareness of its qualities, and an appreciation of how it does what it does. Take your time....Update: charcoal basket in the firebox, lava-lock gaskets around all doors, filled the gaps with rtv450 silicone, washed inside twice and dried, sprayed Pam on walls, doors,shelves....lit up a chimney of royal oak briquettes, half open damper. Heated right up to 300°, running well.....smoke only where I want it.No leaks around doors or firebox/smoker body joint.Ribs, sausage, and beans ready to go in tomorrow.....Update; 06/13/2020....unit did it's job Very Well...Everything done in less time than my old horizontal smoker.Temp was steady for long periods. Six hours running and no issues.Could not be happier with the performance. Baby backs fit across a shelf--tight fit, but they went in. As did the beans and sausages, all at the same time. Impossible on my horizontal...As others have cited, be prepared to make some mods, be ready to spend some time with assembly. If you do, you can have a smoker that is efficient with fuel, produces excellent results, and is easy to use. In 20 years of smoking, this is the best and most versatile smoker of the 4 I have had.07/22/20...final update. Added 2 more clamps--on the ash tray, to pull it toward the the barrel and sealed just the top edge of the ash drawer with LavaLock gasket. This sealed the final air leak. Now I can run temps between 225° and 235° for hours. With the gaskets in place there are ZERO leaks of heat or smoke.I am loving the way this smoker works now. Took some time to 'tune' it, but well worth it."If there ain't no smoke, there ain't no bbq"Mar 1, 2022----another update....65° in KCMo, running my smoker with beans and chix....glorious afternoon.....IF YOU THINK THIS ONE IS 'SET N FORGET' think again. This unit works very well, when you understand the limitations. It is NEVER going to hold smoking temps for long runs without a charcoal basket. Period. Using the national name brand charcoal briquettes is going to give you TONS of ash. Leave that car-branded junk to the grilles. Get some Natural briqs or lump. Better control, more heat, less ash. If you're looking you ain't cooking! Keep those doors closed. Q is an exercise in patience.Quality takes time. If you are in a big hurry, get take-out.#1Tip: Get a basket. #2 Use GOOD charcoal. #3 Toss that dial thermo - go digital.

If you smoke meat for fun and not just for the meal, this is a good choice. Be warned, you must tend your fire to keep the heat up where you need it. Some added heat insulation tape is helpful to keep the heat in and the smoke going where it's supposed to instead of leaking out the seams and door seals.Good results with this beast take a little practice, but the rewards are worth it. I have smoked many large meats on this including multiple turkeys simultaneously. The flavor is way better than you will find on any pellet smoker. And you have the flexibility of using charcoal, lump charcoal, split logs, wood chunks, etc. that add variety to your cooking.