Dyna-Glo DGVS390BC Compact Vertical Charcoal Smoker & Grill User Manual

Dyna-Glo DGVS390BC Compact Vertical Charcoal Smoker &amp

SAFETY INFORMATION

•  Always use a meat thermometer to ensure food is cooked to a safe temperature.
•  Never cover the entire cooking area with aluminum foil.
•  Use protective gloves when assembling this product.
•  Do not force parts together as this can result in personal injury or damage to the product.
•  Use caution when lifting or moving cooled smokers to prevent strains and back injuries.
•  Death, serious injury, or damage to property may occur if the above is not followed exactly.

CALIFORNIA PROPOSITION 65

This product and the fuels used to operate this product (charcoal or wood), and the products of combustion of such fuels, can expose you to chemicals including carbon black, which is known to the State of California to cause cancer, and carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm.
For more information go to www.p65Warnings.ca.gov
CARBON MONOXIDE WARNING

•  Burning wood chips give off carbon monoxide, which has no odor and can cause death.
•  DO NOT burn wood chips inside homes, vehicles, tents, garages or any enclosed areas.
•  Use only outdoors in a well-ventilated space.

OPERATING INSTRUCTIONS

This appliance is designed for use only with quality charcoal briquettes, lump charcoal, and cooking wood.

CAUTION:

•  Never use charcoal that has been pre-treated with lighter fluid. Use only high-grade plain charcoal, charcoal/wood mixture, lump charcoal or cooking wood.
•  Always place your smoker on a hard, non-combustible, level surface. An asphalt or blacktop surface may not be acceptable for this purpose.
•  Do not use wooden decks, wooden furniture, or other combustible surfaces.
•  Position smoker so the wind can not carry ashes to combustible surfaces.
•  Position smoker to prevent smoke from entering the house through open doors or windows.
•  Do not use in high winds.

First Use

1.  Make sure all labels, packaging, and protective films have been removed from the smoker.
2.  Remove manufacturing oils before cooking on this smoker for the first time:
3.  Light smoker per “Lighting Instructions” section in this manual.
4.  Operate smoker for at least 2 hours with the lid closed. This will “heat clean” the internal parts and dissipate odors.
5.  Do not touch the exterior of the smoker or open the lid during this process.
6.  After the 2 hours, follow the “Smoking Instructions” or “Grilling Instructions” sections in this manual.
7.  Apply a protective coat:
8.  Remove the water bowl and charcoal grid from the smoker.
9.  Apply a light coat of vegetable oil or vegetable oil spray to all interior surfaces of the smoker.

Lighting Instructions CAUTION

• Do not apply vegetable oil to the charcoal grate or ash pan.
•  Check to make sure the air vents are free of debris and ash before using the smoker.
•  Before each use check smoker for any damaged or loose parts. Tighten any loose parts and replace any damaged parts before using the smoker.
•  Make sure the ash pan is empty and securely and completely in place before using the smoker.

1.  Remove lid, cooking grates, and water bowl. Set aside.

2.  Make sure the charcoal pan is empty and secure.

3.  For grilling or smoking, start with approximately 30 standard charcoal briquettes (1.6 lbs / 0.7 kgs). Colder climates may require more charcoal. DO NOT FILL PAST THE TOP OF THE PAN.
   (Figure 1, Page 15)

4.  Light per instructions on fuel package.

5.  TIP: Wood chips may be used with charcoal, during the cooking process. Prior to adding wood chips, allow the charcoal to burn until covered with light ash. To add wood chips before cooking, wrap the desired amount of wood chips in aluminum foil and place them directly onto the charcoal. Poke holes on the top of the foil wrapping to allow smoke to escape. Wood chips can also be placed directly onto the charcoal without aluminum foil, but the height of the wood chips should not exceed the height of the ash pan. The bottom of the water bowl should not touch the wood chips or charcoal during use. If the fuel level is too high, remove the water bowl with heat-resistant gloves and; while wearing the gloves, use metal tongs to spread the top layer of fuel evenly across the ash pan. The amount and type of wood you use is entirely dependent on the desired amount of flavor. Always follow the instructions on the flavored wood packaging prior to use.

CAUTION

• When using a liquid starter always check the ash pan before lighting. Fluid can collect in the ash pan and could ignite resulting in a fire below the pan.
• Never add lighting fluid to hot or even warm coals as flashbacks may occur causing serious injury or damage to property.

Grilling Instructions Option 1 – Grill: Direct Cooking

Cooking directly over hot coals is ideal for searing in juices and grilling food requiring less than 25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables and fruit.

1. Remove lid, cooking grates, and water bowl. Set aside.
2. Unlock and remove smoker’s body. Set aside.
3. Make sure the ash pan is empty and secure.
4. Start with approximately 30 standard charcoal briquettes (1.6 lbs / 0.7 kgs). Colder climates may require more charcoal. DO NOT FILL PAST THE TOP OF THE PAN. (Figure 1, Page 15)
5. Light per instructions on fuel package. Leave the lid off.
6. Allow fuel to burn into glowing coals before cooking.
7. While wearing protective gloves, carefully remove the smoker lid. Make sure to open the lid away from you. This will allow the steam to escape away from you.
8. While wearing protective gloves, carefully spread hot coals evenly around the charcoal grate with a long-handled tool.
9. While wearing protective gloves place the grate on the lower support brackets, place the lid, and allow the grill to preheat.
10. While wearing protective gloves open the lid and place food onto the cooking grate above the hot coals with long-handled tongs.
11. Allow charcoal to burn out by closing the lid, side access door, and all dampers. Except in the case of an emergency, do NOT pour water on hot coals.
WARNING:

Never add lighting fluid to hot or even warm coals as flashbacks may occur causing serious injury or damage to property.

Smoking Instructions

1.  Place charcoal briquettes or other solid fuel on the charcoal grate (Figure 1) and a light per “Lighting Instructions” in this manual.

2.  While wearing heat-resistant gloves, carefully place the water bowl on lower support brackets. (Figure 2)

3.  While wearing heat-resistant gloves, carefully fill the water bowl to approximately 1 in. (2.54 cm) below the water bowl rim. (Figure 3). Do not fill past the “Max Fill Line”.
   Note: The water bowl holds 2 quarts of liquid and will last about 2 – 3 hours when the smoker is in use.

4. While wearing heat-resistant gloves, carefully remove the smoker lid. Make sure to open the lid away from you. This will allow the steam to escape away from you.

5. While wearing heat-resistant gloves, carefully place the cooking grate on the lower bracket supports. (Figure 4).

6. While wearing heat-resistant gloves, carefully place food in a single layer and space it evenly on the lower cooking grate.

7.  While wearing heat-resistant gloves, carefully place the 2nd cooking grate on upper support brackets.

8.  While wearing heat-resistant gloves, carefully place the food in a single layer and space it evenly on the upper cooking grate.

9.  While wearing heat-resistant gloves, carefully place the lid on the smoker.

10.  Check water level per “Adding Additional Water” and charcoal per “Adding Additional Charcoal/Flavored Wood” section in this manual.

Cooking directly over hot coals is ideal for searing in juices and grilling food requiring less than 25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables and fruit.

1.  Remove lid, cooking grates and water bowl. Set aside.
2.  Unlock and remove smoker body. Set aside.
3.  Make sure ash pan is empty and secure.
4.  Start with approximately 30 standard charcoal briquettes (1.6 lbs / 0.7 kgs). Colder climates may require more charcoal. DO NOT FILL PAST THE TOP OF THE PAN. (Figure 1, Page 15)
5.  Light per instructions on fuel package. Leave lid off.
6.  Allow fuel to burn into glowing coals before cooking.
7.  While wearing protective gloves, carefully remove the smoker lid. Make sure to open the lid away from you. This will allow the steam to escape away from you.
8.  While wearing protective gloves, carefully spread hot coals evenly around the charcoal grate with a long-handled tool.
9.  While wearing protective gloves place grate on the lower support brackets, place lid, and allow the grill to preheat.
10.  While wearing protective gloves open the lid and place food onto the cooking grate above the hot coals with long-handled tongs.
11.  Allow charcoal to burn out by closing the lid, side access door, and all dampers. Except in the case of an emergency, do NOT pour water on hot coals.
    WARNING : Never add lighting fluid to hot or even warm coals as flashbacks may occur causing serious injury or damage to property.

Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.

1.  Remove lid, grate, and water bowl. Set aside.
2.  Unlock and remove smoker body. Set aside.
3.  Make sure the ash pan is empty and secure.
4.  Arrange charcoal briquettes and/or wood on the left or right side of the charcoal grate.
5.  Light per instructions on fuel package. Leave the lid open.
6.  Allow fuel to burn into glowing coals before cooking.
7.  While wearing protective gloves, carefully remove the smoker lid. Make sure to open the lid away from you. This will allow the steam to escape away from you.
8.  While wearing protective gloves, carefully spread hot coals to the outsides of the charcoal grate with a long-handled tool.
9.  While wearing protective gloves place the cooking grate on lower support brackets, close lid, and allow the grill to preheat.
10.  While wearing protective gloves open lid and use long-handled metal tongs to place food on the cooking grate. For best results, do not place food directly over the briquettes or flavoring wood.
11.  With lid open or closed, cook until desired internal food temperatures are achieved.
12.  Allow charcoal to burn out by closing the lid, side access door, and all vents. Except in the case of an emergency, do NOT pour water on hot coals.
    CAUTION: When using a liquid starter always check the ash pan before lighting. Fluid can collect in the
    ash pan and could ignite resulting in a fire below the pan. Never add lighting fluid to hot or even warm coals as flashbacks may occur causing serious injury or damage to property.

Adding Additional Charcoal/Flavored Wood

1.  Remove food from the cooking grate.
2.  While wearing protective gloves, remove the cooking grate.
3.  Place additional briquettes without disturbing the hot coals.
4.  Carefully replace cooking grate and food.

Controlling Flare-ups

WARNING: Do not use water on an oil/grease fire. This can cause the grease to splatter and could result in serious burns, bodily harm or other damage.

•  Do not leave the smoker unattended while preheating, cooling, or burning off food residue. If the smoker had not been cleaned, an oil/grease fire can occur that may damage the product.
•  When cooling, fire extinguishing materials shall be readily accessible. In the event of an oil/grease fire, do not attempt to extinguish with water. Use type BC dry chemical fire extinguisher or smother with dirt, sand, or baking soda.
•  Flare-ups are a part of cooking meats on a smoker and add to the unique flavor of smoking.
•  Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your smoker.
•  Excessive flare-ups result from the build-up of grease in the bottom of your smoker.
•  If excessive flare-ups occur, DO NOT pour water onto the flames.
•  If a grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid as sudden flare-ups may occur.

Minimize Flare-ups

1.  Trim excess fat from meats prior to cooking.
2.  Ensure that your smoker is on a hard, level, non-combustible surface.

Tips for Better Cookouts and Longer Smoker Life

1.  There is very little difference in temperature and cooking times between the upper and lower cooking grid. The food that requires the least amount of cooking time should be placed on the upper cooking grid.
2.  To get the best results with your smoker, remember to keep the water bowl filled with water or other liquids, keep your charcoal hot and keep the lid closed. If using fruit juices or another marinade, consider lining the water bowl with tin foil to prevent scorching the water bowl during the cooking process.
3.  To reduce flare-ups, keep the smoker clean, use lean cuts of meat (or trim fat), and avoid cooking at very high temperatures.
4.  Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or place on upper cooking levels.
5.  To avoid losing natural juices, use long-handled tongs or spatulas instead of forks and turn foods over just once during cooking.
6.  When indirect cooking roasts and larger cuts of meat, place the meat onto a roasting rack inside a heavy gauge metal pan.
7.  Allow the smoker to fully cool after every use.
8.  Clean cooking grates and racks after every use with a quality smoker brush designed for your grate material. Wear protective gloves and gently remove the build-up while grates are hot.
9.  Then protect clean cooking grates with a light coat of cooking oil, clean out all ashes, wipe outside surfaces with a suitable kitchen cleaner and protect surfaces with a quality cover that properly fits your smoker.

CARE AND MAINTENANCE

•  Do not apply vegetable oil to the charcoal grate or ash pan.
•  All cleaning and maintenance should be done when the smoker is cool (about 45 minutes) and with the fuel supply removed.
•  DO NOT clean any smoker part in a self-cleaning oven. The extreme heat will damage the finish.
•  Do not leave the smoker unattended while preheating, cooking, or burning off food residue on high. If the smoker has not been cleaned, a grease fire can occur that may damage the product.
•  Do not remove the ashes until they are completely and fully extinguished.
•  Always empty the ash pan and water bowl ONLY after the smoker has completely cooled.
•  Do not allow water in the water bowl to completely evaporate. Check the water bowl at least every 2 hours and add water if the level is low. Add water per the “Adding Additional Water” section in this manual.
•  Do not remove water from the water bowl once the food is removed. Allow the smoker to cool and water to evaporate.
•  Before smoker can be left unattended:
•  The smoker must be cool.
•  The remaining coals and ashes must be carefully removed and placed in a non-combustible metal container and saturated with water.
•  Allow saturated coals and ashes to remain in a non-combustible container for 24 hours prior to properly disposing of.
•  With a garden hose, completely wet the surface beneath and around the smoker to extinguish any ashes, coals or embers which may have fallen during the cooking or cleaning process.
  Extinguished coals and ashes should be placed at a safe distance from all structures and combustible materials.

Notices

1.  Abrasive cleaners will damage this product.
2.  Never use oven cleaner to clean any part of the smoker.

Cleaning Surfaces

1.  Clean all surfaces with warm water and mild dishwashing detergent or baking soda.
2.  For stubborn surfaces, use a citrus-based degreaser and a nylon scrubbing brush.
3.  Rinse clean with water and dry.

Tips

1.  Keep smoker covered when not in use to help prevent rust.
2.  Applying a light coat of vegetable oil or vegetable oil spray to the interior surfaces of the smoker can help prevent rust.
3.  Remove water bowl and charcoal grate from the smoker.
4. Apply a light coat of vegetable oil or vegetable oil spray to all interior surfaces of the smoker.
5.  Do not apply vegetable oil to the charcoal grate or ash pan.

References

• p65Warnings.ca.gov

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