Heavy-Duty

Charcoal Offset

Vertical Smoker

& Grill

MODEL #DGSS1382VCS /

DGSS1382VCS-D

Français p. 26

Español p. 51

ATTACH YOUR RECEIPT HERE

Serial Number ________________________________ Purchase Date _________________________________

70-10-583

Questions, problems, missing parts?

Before returning to your retailer, call our customer service department at 1-877-447-4768, 8:00 a.m. – 4:30 p.m. CST,

Monday – Friday or email [email protected].

Rev. 7 / 2 2 /1 9

1

TABLE OF CONTENTS

Safety Information ...................................................................................................................... 2

Package Contents ...................................................................................................................... 4

Hardware Contents .................................................................................................................... 5

Preparation ................................................................................................................................. 5

Assembly Instructions ................................................................................................................ 6

Operation Instructions ................................................................................................................. 18

Tips On Smoking ......................................................................................................................... 20

Care and Maintenance ................................................................................................................ 22

Warranty ...................................................................................................................................... 23

Replacement Parts List .............................................................................................................. 24

SAFETY INFORMATION

Please read and understand this entire manual before attempting to assemble, operate or install the product. If you have any questions regarding the product, call our customer service department at 1-877-447-4768, 8:00 a.m.

– 4:30 p.m. CST, Monday – Friday or email [email protected].

Use caution when lifting and moving the unit to avoid back strain or back injury. Do not move

the unit while it is in use.

• DO NOT operate the unit near or under flammable or combustible materials such as decks, porches or carports.

• A minimum clearance to combustible construction is 36 in. (91.4 cm) from sides and back.

• DO NOT operate the unit under overhead construction.

• DO NOT use this smoker and grill as a heater.

• Operate the unit on a stable, level, noncombustible surface such as asphalt, concrete or solid ground.

• DO NOT operate the unit on flammable material such as carpet or wood deck.

• Use caution when assembling and operating this unit to avoid cuts and scrapes from edges.

2

SAFETY INFORMATION

• DO NOT use this product in a manner other than its intended purpose. It is NOT intended for

commercial use. It is NOT intended to be installed or used in or on a recreational vehicle

and/or boats.

• DO NOT store this unit near gasoline or other combustible liquids or where other combustible

vapors may be present.

• DO NOT use or store or operate this unit in an area accessible to children or pets. Store this

unit in a dry protected location.

• DO NOT leave the unit unattended while in use.

• DO NOT leave hot ashes unattended, until the unit cools completely.

• DO NOT move the unit while in use, or while ashes are still hot. Allow the unit to cool completely

before moving or storing.

• NEVER use gasoline, kerosene, Zippo/Ronson lighter fluid, or other highly volatile fluids as a starter.

• Always cook your food on the grate after the flame is burned out.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and placing in a

noncombustible container. Make sure that there are no other combustible materials in or near

the container.

• If you must dispose of ashes in less time than it takes for the ashes to completely cool down,

remove the ashes from the unit using heat-resistant gloves along with long metal tongs or

fireplace shovel. Place the coals in aluminum foil and soak them completely with water before

disposing of them in a noncombustible container.

• Allow the unit to cool completely before conducting any routine cleaning or maintenance.

• This product will be hot during and after use. Use insulated oven mitts, or gloves, for protection

from hot surfaces or splatter from cooking liquids.

• Use caution when opening the primary door and offset lid of the unit while in operation. Keep

hands, face and body safe from hot steam or flare-ups. DO NOT inhale smoke.

• DO NOT wear loose clothing while operating the unit. Tie back long hair while operating the unit.

• ALWAYS wear shoes that fully cover your feet while operating the unit.

• NEVER use glassware, plastic or ceramic cookware on or in the unit. Use metallic cookware only.

• Use of accessories not intended for this unit is not recommended and may lead to injury or

property damage.

• Read and follow all warnings and instructions before assembling and using the smoker and grill.

CALIFORNIA PROPOSITION 65

CALIFORNIA PROPOSITION 65

WARNING

Fuels used in wood and charcoal burning appliances and the products of combustion of such fuels contain chemicals known to the State of California to cause cancer, birth defects or other reproductive harm. This product contains chemicals, including lead and lead compounds, known to the State of California to cause cancer, birth defects or other reproductive harm. Wash hands after handling.

For more information go to www.p65Warnings.ca.gov

3

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

It is important to "season" the smoker & grill, before cooking food. Seasoning seals the paint and interior to enhance flavoring, durability and overall performance.

To season your smoker and grill, simply use it as you normally would without adding food.. You will need to follow all of the lighting and 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/79.4°C) for 45 – 60 minutes. Let the smoker cool and clean out the wood chips and charcoal.

Once seasoning is complete, the smoker body and offset interior will have a durable, seasoned coating.

Lighting Instructions (For Smoking or Charcoal Grilling)

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL with this smoker. Only use standard, untreated briquettes or lump charcoal and ONLY use charcoal lighting fluid approved for lighting charcoal.

Do not use lighter fluid, paint thinners, gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Damage to the unit may occur with the use of match-light charcoal.

Start with at least 4 lbs. (1.8 kgs.) of charcoal (75 standard briquettes).

Make adjustments as needed when cooking in colder climates or during high winds, and/or when fair amounts of precipitation are present.

Step 1

Note: Please refer to the manufacturer’s recommended amount of charcoal lighter fluid before applying fluid to the briquettes. Charcoal can be added to the offset firebox by removing the offset cooking grates or pulling out the side access tray. Pile the charcoal towards the middle of the offset charcoal grate. Briquettes should be packed closely together for maximum burn efficiency. Saturate charcoal with the amount of charcoal lighter fluid as recommended by the charcoal lighter fluid manufacturer. After soaking the charcoal, place the charcoal lighter fluid at a safe distance away from the smoker. Allow the charcoal lighter fluid to soak into the charcoal for 3 minutes before lighting.

Step 2

With primary firebox door and offset lid open,, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). Charcoal lighter fluid must be allowed to completely burn off prior to closing the primary firebox door and offset lid. (Fumes will tend to collect in both fireboxes, when the primary door and offset lid are closed).

18

OPERATING INSTRUCTIONS

Lighting Instructions (Continued)

Step 3

After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips. Refer to the next section before adding wood chips to pre-lit charcoal.

DANGER: Closing the smoker body door and offset lid during the lighting procedure could trap fumes from the charcoal lighting fluid in the smoker boxes and may result in a flashfire or explosion when door is opened, resulting in property loss, personal injury or death.

Never attempt to add more lighting fluid to the charcoal once it has been lit.

ADDING WOOD CHIPS (BEFORE AND DURING COOKING)

WARNING: Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the door, keep hands, face and body a safe distance from hot steam and flame flare-ups.

Presoaked Wood Chips

Soak the desired amount of chips in water for 30 minutes. Wrap the wood chips in aluminum foil and poke holes on the top of the foil wrapping. FOLLOW THE STEPS BELOW BEFORE ADDING

PRESOAKED WOOD CHIPS.

Dry Wood Chips

Dry wood chips can be placed directly onto the pre-lit charcoal with or without aluminum foil.

FOLLOW THE STEPS BELOW BEFORE ADDING DRY WOOD CHIPS.

The amount and type of wood used is entirely dependent on the desired amount of flavor. Refer to the chart on the next page for tips on paring wood chips with various food types.

Step 1

Stand back and carefully open the offset lid allowing heat and steam to escape away from your face.

Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. Wood can be added by either removing the cooking grates with flame retardant oven mitts/gloves OR using the side pull out tray.

Step 2

Wearing flame retardant oven mitts/gloves, use long metal cooking tongs to lightly brush aside ashes on hot coals. Use the long metal cooking tongs to add wood chips (and/or charcoal) to directly onto the charcoal, being careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting fluid to hot or even warm coals as flashback may

occur causing severe burns.

Step 3

Allow the ashes to completely cool before reusing or cleaning the smoker.

19

TIPS ON SMOKING

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.

• Small wood chips work best inside the wood chip tray.

• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.

• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl

of water for at least 30 minutes, or wrap the chips in perforated aluminum foil.

• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first

hour is typically not necessary unless extra smoke flavoring is desired.

Here's a list of the most popular smoking woods and a little information about each.

Type of Wood

Apple

Almond

Suggested Food

All meats

All meats

Comments

Mild and sweet flavor with a slight hint of fruity flavor. Each species of Apple wood should offer a slightly different flavor.

Apple smoke produces an attractive browning effect.

Produces a sweet smoke with a natural nutty flavor.

Ash

Citrus

Fish and red meat

Pork and chicken

Very light flavor.

Lemon and orange wood produce light but fruity flavor.

Cherry

Fruitwood

Grapevine

Hickory

Maple

Mesquite

Oak

Pecan

Pork and beef Light and fruity flavor.

Pork, poultry and fish

Poultry, game and lamb

Pork and beef

Wood such as Peach, Pear and Plum produce a mild but sweet smoke with a hint of fruity flavor.

Grapevine wood produces a lot of smoke. A little wood goes a long way. It produces a tart flavor that has a hint of fruit.

Hickory is arguably the favorite wood for smoking. Hickory produces a very strong flavor so we recommend starting slow with this wood.

Light and sweet.

Pork and poultry

Beef, chicken and fish

Red meats, game, ribs and fish

This wood burns very hot so be aware. Much like Hickory,

Mesquite is very popular and produces a strong flavor.

Another wood that produces a heavy smoke. Start slow with this wood.

Ribs and red meat Produces a light smoke that offers a sweet and nutty flavor.

20

SUGGESTED SMOKING AND MEAT TEMPERATURES

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

Medium-rare

Medium

Well done

Meat, Poultry, Fish

Beef, veal and lamb

(pieces and whole cuts)

225° F (107.2° C)

225° F (107.2° C)

225° F (107.2° C)

145° F (63° C)

160° F (71° C)

170° F (77° C)

Pork (pieces and whole cuts)

Pork

(ham, pork loin, ribs)

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)

Pieces

Whole

Fish

Poultry (chicken, turkey, duck)

250° F (121° C)

250° F ( 121 ° C)

Seafood

225 - 240° F

(107.2 - 115.6° C)

Shellfish (shrimp, lobster, crab, scallops, clams, mussels and oysters)

225 - 240° F

(107.2 - 115.6° C)

165° F (74° C)

165° F (74° C)

145° F (63° 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

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Game

Chops, steaks and roasts

(deer, elk, moose, caribou/reindeer, antelope and pronghorn)

Medium-rare

Medium

Well done

225° F (107.2° C)

225° F (107.2° C)

225° F (107.2° C)

Large Game

145° F (63° C)

160° F (71° C)

170° F (77° C)

Bear, bison, musk ox walrus, etc.

Rabbit, muskrat, beaver, etc.

Ground meat and meat mixtures

Ground venison and sausage

250 - 300° F

(121 - 149° C)

Small game

225 - 240° F

(107.2 - 115.6° C)

Ground Meat

250 - 300° F

(121 - 149° C)

250 - 300° F

(121 - 149° C)

145° F (63° C)

160°F (71° C)

165° F (74° C)

165° F (74° C)

Game birds/waterfowl

(wild turkey, duck, goose, partridge and pheasant)

Whole

Breasts and roasts

250° F (121° C)

250° F (121° C)

180°F (82° C)

165° F (74° C)

Thighs, wings

Stuffing (cooked alone or in a bird)

250° F (121° C)

250° F (121° C)

165° F (74° C)

165° F (74° C)

21

CARE AND MAINTENANCE

AFTER USE SAFETY AND MAINTENANCE

WARNING

• Use caution when lifting and moving the smoker to avoid strain injuries.

Two people are recommended to lift or move the smoker.

• DO NOT store the smoker near gasoline or other combustible liquids or where combustible vapors

may be present. Keep the area around the smoker clear and free of combustible materials

and vapors.

• DO NOT store this smoker in an area accessible to children or pets. Store the smoker in a dry,

protected location.

• DO NOT allow anyone to conduct activities around the smoker following use until it has cooled. It is

hot during operation and remains hot for a period of time following use.

• DO NOT leave hot ashes unattended until the smoker cools completely.

• The smoker becomes extremely hot – allow the smoker to cool completely before handling. Allow

the smoker to cool before removing and cleaning the grease pan.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a

noncombustible container.

• If you must dispose of the ashes in less time than it takes for them to completely cool, remove the

side access tray using heat-resistant gloves and place the ashes in aluminum foil. Completely soak

the ashes with water before disposing of them in a noncombustible container.

CAUTION: All care and maintenance procedures are to be performed while the

smoker is completely cooled.

Clean the cooking grates with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the cooking grates lightly with cooking oil or cooking spray.

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.

To protect your smoker from weather conditions, always keep it covered while not in use.

22