User Manual

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Assembler/Installer: This instruction manual contains important information necessary for the proper assembly and safe use of this appliance. Read and follow all warnings and instructions before assembling and using this appliance. Leave these instructions with the consumer.
Consumer/User: Follow all warnings and instructions when using this appliance.
Keep these instructions for future reference.

If you smell gas:

Failure to follow these instructions could result in fire, explosion, or burn hazards which could cause property damage, personal injury or death.


  1. Never operate this appliance unattended.
  2. Never operate this appliance within 10 feet (3 m) of any structure, combustible material or another gas cylinder
  3. Never operate this appliance within 25 feet (7.5 m) of any flammable liquid.
  4. Never allow oil or grease to get hotter than 400°F or 200°C, if the temperature exceeds 400°F (200°C) or if oil begins to smoke, immediately turn the burner or gas supply OFF.
  5. Heated liquids remain at scalding temperatures long after the cooking process. Never touch cooking appliance until liquids have cooled to 115°F (45°C) or less.
  6. If a fire should occur, keep away from the appliance and immediately call your fire department. Do not attempt to extinguish an oil or grease fire with water.

DANGER: Failure to follow these instructions could result in fire, explosion, or burn hazards which could cause property damage, personal injury or death.
Please read and understand this entire manual before attempting to assemble, operate or install the product. If you have any questions regarding the product, please call customer service at 1-877-447-4768, 8:00 a.m. – 4:30 p.m. CST, Monday – Friday.

This product and the fuels used to operate this product (liquid propane or natural gas), and the products of combustion of such fuels, can expose you to chemicals including benzene, which is known to the State of California to cause cancer or other reproductive harm.
For more information go to

Contents hide


NOTE: The installation must conform with local codes or, in the absence of local codes, with either the National Fuel Gas Code, ANSI Z223.1/NFPA 54, Natural Gas and Propane Installation Code, CSA B149.1, or Propane Storage and Handling Code, B149.2.

The hose to tank attachment creates a potential trip hazard for users and pedestrians – use caution. Do not allow or cause the gas tank or appliance to tip.

The electronic ignition requires 1 “AAA” alkaline battery, which is included.
DO NOT mix old and new batteries.
DO NOT mix alkaline, standard (Carbon-Zinc), or rechargeable (Nickel-Cadmium) batteries.
DO NOT dispose of batteries in a fire. Improper disposal may cause batteries to leak or explode.


  1. Slide the grease cup (I) onto the grease cup support of the smoker body (G) bottom. Repeat on the other side.
  2. Remove the igniter cap by turning it counter-clockwise. Insert the AAA battery (U) into the igniter body with a positive (+) end facing out. Replace the igniter cap.



  1. The knob on the LP tank must be closed. Make sure that the knob is turned clockwise to a full stop. The cylinder supply system must be arranged for vapor withdrawal.
  2. Check that the control knob on the control unit is turned off.
  3. Remove the protective cap from the LP tank valve and coupling nut.
  4. Hold the regulator in one hand and insert the nipple into the valve outlet. Be sure the nipple is centered in the valve outlet. The coupling connects to the large outside threads on the valve outlet. Use care – do not cross-thread the connection.
  5. Hand tightens the coupling clockwise until it comes to a full stop. Firmly tighten by hand only.
    Do not use tools.

CAUTION: In the connection process, make sure the regulator inlet connector mates with the cylinder valve outlet properly, safely, and firmly.

Any fuel supply cylinder used must be constructed and marked in accordance with specifications for propane cylinders of the U.S. Department of Transportation (DOT) CFR 49, or the Standard for Cylinders, Spheres, and Tubes for the Transportation of Dangerous Goods, CAN/CSA B339. The appliance is to be used only with the 20-pound, vertical standing vapor withdrawal-type tank and must include a collar to protect the cylinder valve.
(A) DO NOT store spare LP cylinders under or near the smoker.
(B) NEVER fill cylinder more than 80% full.
(C) Do not store cylinder indoors.

If instructions (A), (B),(C) above are not followed exactly, a fire causing death or serious injury may occur.
This smoker is designed to operate on LP (Liquid Propane) gas only. The gas cylinder used must include a collar to protect the cylinder valve. The cylinder supply system must be arranged for vapor withdrawal. Do not allow dirt or foreign material to get into or onto tank connection when it is not attached to the fuel supply system. Use the protective cap provided.
The cylinder outlet must have Type 1 gas connection termination in order to mate with gas hose provided with smoker. The pressure regulator and hose assembly supplied by  the manufacturer with the appliance must be used. Replacement pressure regulators and hose assemblies must be those specified by the appliance manufacturer.
This unit is not to be utilized with a non-self-contained LP-gas supply system.
Valve/pressure regulators are factory set to the correct operating pressures. No attempts should be made to adjust these settings.
Make sure that the knob on the LP tank is turned clockwise to a full stop (CLOSED).
Hold the regulator in one hand, turn the coupling to the valve outlet counterclockwise and unthread the connection by hand only. Do not use tools.
Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result in leakage of propane.
Always hang the regulator on the lifting handles (B) while not in use, disconnect from the LP tank, and when the unit has cooled down.

After connections are made, check all connections and fittings for leaks with a soap solution.

  1. With all valves closed, apply the leak check solution (50/50 mix of dishwashing soap and water) to all gas-carrying connections and fittings.
  2. Open tank valve.

The presence of bubbles in areas of the wet solution indicates a gas leak. If leaks are detected or you smell or hear gas, shut off the valve and repair the leak or replace the defective part.
Do not use the smoker until all leaks are corrected.
The gas hose/regulator assembly should be totally extended to the maximum distance so that the hose is straight and the tank is as far from the smoker as it can be (Minimum 24 in.).
For vapor withdrawal, LP tanks are intended to be operated in the upright position only.
If the product is not in use, the gas must be turned off at the supply cylinder and the cylinder should be disconnected from the appliance.
Storage of the appliance indoors is only permissible if the cylinder is disconnected and removed from the appliance. Do not store cylinder indoors.


Remove all hangings or plastic straps, if present.
Before you cook food in your smoker, it is important to “season” your smoker. Seasoning seals the paint and interior of your smoker to enhance flavoring, durability and overall performance.
To season your smoker, simply use it as you normally would only do not cook any food. You will need to follow all of the operating procedures in the next few sections of this manual.
Using your desired flavoring woods and marinades, burn your smoker at low temperature (around 175°F/79°C) for 45 – 60 minutes. Let the smoker cool, and clean out the water and wood.
Once seasoning is complete, your smoker’s interior will have a durable, seasoned coating.
Adding Water
To add water before cooking, simply remove the water bowl and fill it with water slightly below the rim. Then place the bowl back into the smoker. Enough water before cooking is recommended.
To add water while cooking, if a sizzling sound indicating a lack of water is heard, or really need to add water, open the bottom door with care and avoid taking in the smoke, use a long nose kettlelike water can, stand yourself as far from the smoker as you can, fill the water bowl up to 1 in.

CAUTION: DO NOT pull the water bowl out beyond the rack when the smoker is hot.

Cooking Tip
Line the water bowl with aluminum foil before each use. This will make it easy to clean and help your water bowl last longer.
To make adding water easier and safer, use a clean watering can with a long spout.
Adding Wood Chips
To add wood chips before cooking, simply fill the wood chip box with your choice of flavoring hardwood chips. The amount and type of wood you use is entirely dependent on the desired amount of flavor.
Once the box is filled, place the lid on top of the box and set the box in the smoker.
To add wood chips while cooking, we recommend using tongs or long-handled pliers to remove the box lid and to place the pieces into the wood chip box without removing the box. It is not recommended to remove the wood chip box while the smoker is in operation.

The wood chip box and lid get very hot. Avoid handling them while in use.
Always wear protective oven mitts when handling hot components.
Cooking Tip: Flavoring Wood

Smoking foods is different from grilling foods. Smoking is typically done slowly and at a lower temperature than grilling. The smoke produced by the wood infuses itself into the meat giving it that great smoked flavor. Grilling is a much quicker cooking process using higher temperatures.
Always follow the manufacturer’s recommendations for cleaning and care. Monitor your fuel supply, running out of propane halfway through the smoking process isn’t fun. Consider purchasing a spare propane tank as a backup.
Here’s a list of the most popular smoking woods and a little information about each.

Type of Wood Suggested Food Comments
Apple All meats Mild and sweet flavor with a slight hint of fruity flavor. Each
species of Applewood should offer a slightly different
flavor. Apple smoke produces an attractive browning effect.
Almond All meats Produces a sweet smoke with a natural nutty flavor.
Ash Fish and red meat Very light flavor.
Citrus Pork and chicken Lemon and orange wood produce a light but fruity flavor.
Cherry Pork and beef Light and fruity flavor.
Fruitwood Pork. poultry and fish Wood such as Peach. Pear and Plum produce a mild but
sweet smoke with a hint of fruity flavor.
Grapevine Poultry, game, and lamb Grapevine wood produces a lot of smoke. A little wood
goes a long way. It produces a tart flavor that has a hint of
Hickory Pork and beef Hickory is arguably the favorite wood for smoking. Hickory
produces a very strong flavor so we recommend starting
slow with this wood.
Maple Pork and poultry Light and sweet
Mesquite Beef, chicken and fish This wood bums very hot so be aware. Much like Hickory.
Mesquite is very popular and produces a strong flavor.
Oak Red meats. game. ribs
and fish
Another wood that produces a heavy smoke. Start slow
with this wood.
Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty flavor.

Smoking Temperatures
Accurate smoking temperatures are critical for safely cooking food when meat probes are not available. Please understand that using the factory-installed temperature gauge is an acceptable tool for smoking food, but it’s not always the ideal means of measuring the most accurate smoking temperature because internal smoker temperatures can vary between the top and bottom cooking grates. Also, keep in mind that the probes used on most gauges are designed to measure the temperature at the tip of the temperature probe and not the overall temperature of the smoker.
Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature gauge or a meat thermometer. Meat thermometers are the most effective way of determining when the food is cooked to the minimum temperature required for safe consumption. Please refer to the chart below for cooking temps.


Suggested Smoking Temperatures Safe Minimum Food Temperatures
Meat, Poultry, Fish
Beef, veal, and lamb (pieces and whole cuts)
Medium-rare 225° F (107.2° C) 145° F (63° C)
Medium 225° F (107.2° C) 160° F (71° C)
Well done 225° F (107.2° C) 170° F (77° C)
Pork (ham, pork loin, ribs)
Pork (pieces and whole cuts) 225 – 240° F
(107.2 – 115.6° C)
145° F (63° C)
Ground meat and meat mixtures (burgers, sausages, meatballs, meatloaf, casseroles and mechanically tenderized beef)
Beef, veal (including mechanically tenderized), lamb and pork 250 – 275° F
(121 – 135° C)
160°F (71° C)
Poultry (chicken & turkey) -250 275° F
(121 -135° C)
165°F (74° C)
Poultry (chicken, turkey, duck)
Pieces 250° F (121° C) 165° F (74° C)
Whole 250° F (121° C) 165° F (74° C)
Fish 225 – 240° F
(107.2 – 115.6° C)
145° F (63° C)
Shellfish (shrimp, lobster, crab, scallops, clams, mussels, and oysters) 225 – 240° F
(107.2 – 115.6° C)
145° F (63° C)
Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.
Suggested Smoking Temperatures Safe Minimum Food Temperatures
Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope, and pronghorn)
Medium-rare 225° F (107.2° C) 145° F (63° C)
Medium 225° F (107.2° C) 160° F (71° C)
Well done 225° F (107.2° C) 170° F (77° C)
Large Game
Bear, bison, musk ox
walrus, etc.
250 – 300° F
(121 – 149° C)
145° F (63° C)
Small game
Rabbit, muskrat,
beaver, etc.
225 – 240° F
(107.2 – 115.6° C)
160°F (71° C)
Ground Meat
Ground meat and
meat mixtures
250 – 300° F
(121 – 149° C)
165° F (74° C)
Ground venison
and sausage
250 – 300° F
(121 – 149° C)
165° F (74° C)
Game birds/waterfowl(wild turkey, duck, goose, partridge and pheasant)
Whole 250° F (121° C) 180°F (82° C)
Breasts and roasts 250° F (121° C) 165° F (74° C)
Thighs, wings 250° F (121° C) 165° F (74° C)
Stuffing (cooked alone or in a bird) 250° F (121° C) 165° F (74° C)


Warning: Always light your smoker with both doors open.
CAUTION: If the flame extinguishes accidentally during ignition or operation, immediately TURN OFF the cylinder valve and then TURN OFF the control knob.
Igniter Lighting System

  1. Check all connections for leaks using the “soap water” test as explained on page 16 for “checking for leaks.”
  2. Open both of the smoker cabinet doors. Always keep the doors open during lighting.
  3. Check for any blockage to each venturi tube or burner, damper setting, and ventilation setting. Remove any foreign objects or matter.
  4. Be sure the burner control knobs are in the “OFF” O position.
  5. Open the LP cylinder valve by turning counterclockwise.
  6. Push the igniter on the control unit down 3 to 4 seconds while turning the left control knob to  “HIGH” . Once the burner is lit, repeat this step for the burner on the right.
  7. If ignition does not take place within 5 seconds, immediately turn both control knobs to “OFF” O. Wait 5 minutes and repeat above steps 6 and 7.
  8. If the burner still fails to light, try match lighting using the instructions on page 21.
  9. Once the burners are lit, close the doors to allow heat to accumulate. The smoke stack on the top of the smoker can be adjusted to the desired setting to allow proper ventilation and combustion. NEVER CLOSE THE SMOKE STACK COMPLETELY.

Match Lighting Procedure
Check that both control knobs are turned to the “OFF” O position before beginning the match light procedure.
Warning: Always light your smoker with both doors open.

  1. Repeat steps 1 through 5 of the igniter lighting system (PAGE 20).
  2. Open both doors. Place a lit match onto the left burner as shown below.
    Quickly turn the left control knob to the “HIGH” position. If the burner does not light in 5 seconds, turn the control knob “OFF” O, wait at least 5 minutes and for the gas to clear. Repeat the process.
  3. Once the left burner is lit, repeat step 2 for the burner on the right.

Cooking Tip: Damper Adjustments
WARNING: The dampers on the smoker’s body and the handle on the top damper housing may become very hot while cooking. Always wear a heat-resistant glove when adjusting.

Turning off the Smoker
CAUTION: The smoker can become very hot while in use.
Do not touch any portion of the smoker except for the door handle and burner control knob.
It may be necessary to use protective gloves.

  1. Turn all the burner control knobs off by pushing in and rotating to “OFF” O. Both burner flames should go out.
  2. Turn off the LP cylinder valve by turning the knob clockwise until it cannot go any farther.
  3. Disconnect gas cylinder when not in use. Hang regulator on lifting handle (B).

Follow all warnings and safety precautions before removing meat from the smoker or preparing the unit for storage. Please see page 23 for proper storage procedures and the important warnings and safeguards on pages 3-6.



CAUTION: All care and maintenance procedures are to be performed while the smoker is turned off and cooled. Always perform maintenance by a qualified service person.
Clean the water bowl and cooking grate with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the water bowl and cooking grid lightly with cooking oil or cooking spray.
Frequently check and clean the venturi and burner tubes for insects and insect nests. A clogged tube can lead to fire beneath the smoker. Also make sure the smoker does not have any foreign objects obstructing the flow of combustion and ventilation air.
To clean the inside and outside of the smoker cabinet, simply use a damp cloth. Spray-washing with a water hose is not recommended. Moisture should be wiped away and not allowed to stand inside or on top of the smoker. Once cleaned, you may prefer to lightly coat the interior of the smoker cabinet with cooking oil or cooking spray.
If rust is present on the exterior surface of the smoker, clean the area with steel wool or emery cloth and use heavy-duty, heat-resistant paint.
NEVER apply additional paint to the interior of the smoker. If rust is present on the interior of the smoker, clean it thoroughly with steel wool or emery cloth and lightly coat the area with cooking oil or cooking spray to help minimize recurring rust.
When an LP tank is not connected, and to help prevent dirt or other foreign particles from clogging the regulator connector, hang the end of the hose and regulator assembly on the lifting handle (B).
Keep the ventilation opening(s) of the cylinder enclosure free and clear from debris.

Inspect the flames at the burner by looking through the observing hole on the left side of the Burner and control unit “H”. A good flame should be blue with a yellow tip 1 to 2 in. high. If flames are excessively yellow and irregular, oil residue and food deposits may be collected on the burner. Try cleaning the burner surface with hot, soapy water and cleaning the holes with a pipe cleaner to improve the flames.

Bad flames may also be caused by poor venturi attachment to the orifice. Turn off the control knob and cylinder valve, and always let the smoker cool before cleaning or checking the assembly. Make sure the orifice of the control valve properly mates with the burner mixing tube by visual observation from the bottom of the appliance. The burner venturi tube should overlap the orifice and they should form a straight line as shown in Figure A. Figures B & C show incorrect alignment.

WARNING: If the instructions above are not followed, an explosion may result, possibly causing serious bodily injury or death.
To protect your smoker from weather conditions, always keep it covered while not in use. To obtain replacement parts or accessories, call 1-877-447-4768.


If you have any questions regarding the product, please call customer service at 1-877-447-4768, 8:00 a.m. – 4:30 p.m. CST, Monday – Friday.

The burner will not light using the igniter procedure. 1. The igniter electrode may be covered with grease or residue.
2. The igniter electrode may have a loose or disconnected wire.
3.No spark is being generated.
4.No gas flow or cylinder valve not open.
5. Vapor lock at coupling nut to LP cylinder.
1. Clean the igniter electrode.
2. Check the connection and reconnect any loose or disconnected wires.
3. Replace the AAA-size battery inside the igniter.
4. Make sure the LP cylinder is not empty or open the cylinder valve.
5. Turn off the knob and LP cylinder valve. Disconnect coupling nut from LP cylinder. Reconnect and retry.
The bumper will not light with a match. 1. No gas flow or an obstructed gas flow. 1. Check the fuel level. Clean the venturi tube and burner.
The flame goes out. 1. Disconnected gas supply hose.
2. High or gusting winds.
1. Reconnect the gas supply hose.
2. Move the grill out of the windy area.
Flare-up. 1. Excessive cooking temperatures.
2. Grease and residue build-up.
3. Excessive fat in the meat.
4. Excessive oil in the marinade.
1. Reduce the flame level.
2. Clean the components.
3. Trim fat from the meat before cooking.
4. Use a non-oil-based marinade.
Yellow sooty flame. 1. Excessive cooking temperature.
2. Obstruction of gas flow.
3. Ventilation closed. Damper closed.
1. Reduce the flame level.
2. Check and clean the venturi tube and burner.
3. Adjust ventilation and damper accordingly.

Documents / Resources

Dyna-Glo DGW1235BDP-D Wide Body Vertical Gas Smoker [pdf] User Manual
DGW1235BDP-D, Wide Body Vertical Gas Smoker, Gas Smoker, Vertical Gas Smoker
Tags: DGW1235BDP-DDyna-GloGas SmokerVertical Gas SmokerWide Body Vertical Gas Smoker
22 hours ago

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