Dyna-Glo DGW1235BDP-D 36" Wide Body LP Gas Smoker

Good sturdy construction, yet light weight enough to move by myself. Does not need hydro which is perfect for our off grid cottage. Clean up is easy shelves wash right up as does the water tray.Can hold lots of product to smoke. 4 shelves are large and nicely spaced. Door seals are perfect. Water pan is nice and large as is the smoke tray. It is easy to run. It adjust easily with the 3 vents (2 sides and one top) to allow for temperature/smoke control. I have done a pork loin, beef tenderloin and brisket as well as a couple of salmon flanks and pork ribs. All turned out to be a success. I have paired it with the meater plus thermometer and am thoroughly satisfied with the results. I would highly recommend this smoker.

So far so good. I have a 7 yr old Grillpro that is still working but grates are rusting and I wanted a bigger unit. Also, I've ducted my old unit with 4 inch duct into the side of an old grill so I can smoke a turkey on a spit (I'm a big fan of spit cooking to keep meat moist). As I write I am smoking 4 racks of baby back ribs (mesquite). Unit came with no damage, 2 days as promised. Assembly was a snap - unlike my Grillpro, the box was already assembled so that was nice. Nice to have the nuts welded in to no messing with that. Holes for bolts lined up perfectly. This midsize unit isn't really that heavy, I had no problem lifting it. It is at least twice as large as my old unit, could do 8+ racks at a time if I wanted, so unless you are smoking for a big crowd I wouldn't go for their biggest unit (and there is the extra weight). Even this one is too big for my winter storage shed I keep on my deck so it will have to have it out in the winter (bought the Dyna-Glo cover specified for this unit). I personally don't think "seasoning" is really needed,b ut you do want to crank it up to high heat to burn off any gunk from manufacturing (about 40 min). As with all units of this type, there is a learning curve for controlling temperature. After running at full/both burners to get chips/blocks smoking - I did this with the lower door open to keep temp from spiking, running with one burner at lowest setting (70 deg outside), one lower vent full open, the other fully closed and the top vent fully open, temperature stable at 190 degrees, more or less perfect. Most of the time I suspect those will be the only two settings I use (depending on outside temp and wind). With my single burner/old unit keeping the temp low enough was tricky. A tip for newbies: I use a combination of wood chips and wood blocks. Chips are going to burn up fast and you are going to be adding more almost every 20 minutes. You will be going through them fast. I personally don't like real heavy smoke and that is what you will get if you add a lot of chips. Wood chunks will burn slower and you will only need to add more about every hour. I typically smoke for about 4 hours. My daughter lives in southern New Mexico (I'm in Minnesota) so I collect my own Mesquite when I'm down there.A few more notes: I just noticed a slight dent in one of the doors, hardly noticeable. These units do have flexible seals on outer edges of both doors, no leakage! Lastly imho, soaking wood in water first is utter rubbish.

Can I just say, WOW! When looking for a new smoker there was a lot of research to be done. This is obviously an investment and you want something that will last. Dyna Glo had outstanding ratings compared to many other companies out there, and at a competitive price point. Within the first week of assembly, I've already used it twice, with ease. I had initially contemplated getting the smaller model, but I am glad I went with the 36"!Now to address Pros/Cons.Pros: 1) Amazing cooking space capacity! 2) THE BEST SEAL EVER! I didn't have any smoke coming out other than the chimney on top! (Resulting in great flavor) 3) Easy to assemble 4) Regulating Temperature: once in the proper environment, away from heavy wind I could maintain 250-275 no problem for some amazing wings. 5) Minimal clean up with proper preparation. Putting a layer of aluminum foil on the bottom cooking tray as well as wrapping the water pan help minimize any cleaning after cooking.Cons: 1) One leg is slightly shorter than the others, so I need to put a small wedge under the leg...not a big bother. 2) There is no insulation in the cooking chamber so heavy wind can impact your ability to regulate temperature. 3)Tips and tricks: I used high heat silicone around the perimeter of the top lid where a very small gap was still present. The top is welded on the corners so this makes the chamber 100% closed. Make sure to use a mixture of woodchips and chunks to maintain your smoke. If you need to flip anything during a cook, BE PREPARED to take the whole tray out and shut the door while you flip your food! This will help with regulating temperature! You don't want to leave your door open for more than 30-60 seconds. I tried soaked and dry woodchips...didn't seem to notice a difference between the two. With two cooks down I can say that this regulates temperature very well, creates a VERY nice amount of smoke and flavor and made an outstanding bark on some chicken. Crispy wings are the best!

I think that there are reviews on different Dyna Glow smokers, and perhaps some of them are not OK. However, the smoker that I bought is awesome! I am writing a review on the 20,000 BTU dual burner, wide body model. The smoker was well packaged, had all of the parts and no shipping damage. It assembled easily in about 30 minutes, which includes removing packaging materials from each part. I like the 20,000 dual burner feature of this smoker. While seasoning it, the thermometer pegged at 350 degrees F with both burners on high, a full pan of water and wood chunks in the wood box. I set both burners to low and the temp went down to 325F, and with only one burner on, the temp went down to about 180F. Ambient temperature was 45 degrees with a 10 mile per hour wind when performing this check. This model is well built. Look at the weight compared to other models to get an idea of how heavy the metal gage is. I think that the metal thickness and general design of the smoker is much better than other reviewers have stated. Some positive points about this smoker compared to others that I considered: 1. Door seals with adjustable latches to fully seal the doors. 2. Large water pan so that you don't have to add water as often. 3. Solid wood box. 4. Air flow control via two dampers on the lower sides of the smoker and a damper in the chimney on the top of the smoker. 5. Enough width to fit an untrimmed slab of ribs or a full brisket. 6. Several positions for the 4 racks, with the inclusion of a rib rack. 7. Sausage hanging hooks at the top of the smoker. 8. Cast iron burners. 9. 2 year warranty with an additional 4 years for $10.50 through Square Trade 10. Dual doors so that you lose less heat when you add more water or wood to the smoker. I highly recommend this smoker. Look at other types of smokers and read the reviews. Lots of people modify their brand new smoker! You will not need to make any modifications to this one, other than perhaps put it on wheels. Buy it, you will like it!

This is a pretty good smoker. 3 of the river nuts on one leg weren’t riveted and were loose in the box. A few nuts fixed it but it was quite difficult getting the nuts one because of a tight fit. I’m pretty experienced with smoking. I had issues getting good smoke. I found that leaving the cover of the chip box fixed this. Temperature control is pretty good and with 2 burners you have a lot more flexibility. At this moment I have 2 10lb pork butts a large cast iron Dutch oven of baked beans and 4 pork loins going. I think the smaller smoker they offer wouldn’t be large enough but the medium size is perfect. My one tip would be fire it up and play with it for a few hours before you actually start smoking meatUpdate: I found that wood chunks put of better smoke and last longer than chips.