Dyna-Glo DGSS287CB User manual

1
Heavy-Duty
Charcoal Grill &
Offset Smoker Box
MODEL #DGSS287CB-D /
DGSS287CB
Français p. 24
Español p. 47
ATTACH YOUR RECEIPT HERE
Serial Number ________________________________ Purchase Date _________________________________
70-10-587 Rev. 12/19/16
Questions, problems, missing parts? Before returning to your retailer, call our
customer service department at 1-877-447-4768, 8:30 a.m. – 4:30 p.m. CST,
Monday – Friday or log on to [email protected].

2
TABLE OF CONTENTS
Safety Information ...................................................................................................................... 2
Package Contents ...................................................................................................................... 4
Hardware Contents .................................................................................................................... 5
Preparation ................................................................................................................................. 5
Assembly Instructions ................................................................................................................ 6
Operation Instructions ................................................................................................................. 16
Tips On Smoking ......................................................................................................................... 19
Care and Maintenance ................................................................................................................ 21
Warranty ...................................................................................................................................... 22
Replacement Parts List .............................................................................................................. 23
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, 8:30 a.m.- 4:30 p.m. CST, Monday - Friday or log on to
[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 ammable 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 ammable material such as carpet or wood deck.
• Use caution when assembling and operating this unit, to avoid cuts and scrapes from edges.
SAFETY INFORMATION

3
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 uid, or other highly volatile uids as a starter.
• Always cook your food on the grate after the ame 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
replace 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 lid of the unit while in operation. Keep hands, face and body safe
from hot steam or are-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.
CALIFORNIA PROPOSITION 65
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.

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PACKAGE CONTENTS
PART DESCRIPTION QUANTITY
A Lid Handle 1
B Lid Bracket 1
C Lid 1
D Cooking Grate 2
E Side Handle - Left / Right 2
F Charcoal Grate 1
G Access Tray 1
H Damper Plate - Tray and
Firebox 2
I Access Tray Handle 1
J Leg Assembly - Left / Right 2
K Firebox Bottom Section 1
L Firebox Top Section 1
M Firebox Adapter Plate 1
A
A
C
E
BD
M
H
L
F
G
JI
K

5
HARDWARE CONTENTS
PREPARATION
Before beginning assembly of product, make sure all parts are present. Compare parts with
package contents list and hardware contents above. If any part is missing or damaged, do
not attempt to assemble the product. Contact customer service for replacement parts.
Estimated Assembly Time: 30 minutes
Tools Required for Assembly (not included): Phillips Screwdriver, Adjustable Wrench
BB CC
M6 x 12
Bolt
Qty. 29
M6 Nut
Qty. 9
AA
M6 Lock Nut
Qty. 2

6
ASSEMBLY INSTRUCTIONS
1. Remove the pre-installed bolt and washer from
the left lid hinge and slide the lid (C) off the hinges.
2. Attach the left and right leg assembly (J) to the
bottom section of the rebox (K) using three
M6 x 12 bolts (AA) per leg.
Hardware Used
AA M6 x 12mm
Bolt x 6
1
2
J
C
AA
K
Pre-installed
Hardware

7
ASSEMBLY INSTRUCTIONS
3. Attach bottom section of the rebox (K) to the top
section (L) using six M6x12 bolts (AA).
4. Insert the edge of the lid bracket (B) into the
slotted opening on the top section of the
rebox (L). Attach using one M6 x 12 bolt (AA)
and one M6 nut (BB).
BB
B
K
AA
3
4
Hardware Used
BB M6 Nut x 1
AA
L
Hardware Used
AA M6 x 12mm
Bolt x 6
L
AA M6 x 12mm
Bolt x 1

8
ASSEMBLY INSTRUCTIONS
5. Attach the rebox adapter plate (M) using six
M6 x 12 bolts (AA).
6. Attach the damper plate (H) to the inside of the
adapter plate (M) using one M6 x 12 bolt (AA) and
one M6 lock nut (CC). M
6
Hardware Used
AA M6 x 12mm
Bolt x 6
M
5
AA
CC
Hardware Used
AA M6 x 12mm
Bolt x 1
CC M6 Nut Lock x 1
H
AA

9
ASSEMBLY INSTRUCTIONS
7. Attach the side handle (E) to the adapter plate (M)
using two M6 x 12 bolts (AA) and two M6 nuts (BB).
Use two M6 x12 bolts (AA) and two M6 nuts (BB)
for lling the two holes on the bottom section of
the rebox (K).
Note: This grill is also compatible as an offset
smoker box. The bottom holes are pre-drilled for
use with a support bracket (not included). For
more information on using this grill as an offset
smoker box, see Page 13.
8. Attach the other side handle (E) to the top section
of the rebox (L) using two M6 x 12 bolts (AA)
and two M6 nuts (BB).
M
AA
7
8
Hardware Used
BB M6 Nut x 4
AA M6 x 12mm
Bolt x 4
E
BB
K
Hardware Used
BB M6 Nut x 2
AA M6 x 12mm
Bolt x 2
E
AA
L
BB

10
ASSEMBLY INSTRUCTIONS
9. Attach the lid handle (A) to the lid (C) using
the pre-installed bolts, washers and nuts.
10. Re-attach the lid (C) using the pre-installed
washer and bolt. 10
C
A
9
C
Pre-installed
Hardware

11
ASSEMBLY INSTRUCTIONS
11. Attach the access tray handle (I) to the access
tray (G) using two M6 x 12 bolts (AA) and two
M6 nuts (BB).
12. Attach the damper plate (H) to the inside of the
access tray (G) using one M6 x 12 bolt (AA) and
one M6 lock nut (CC). G
11
12
AA
I
Hardware Used
BB M6 Nut x 2
AA M6 x 12mm
Bolt x 2
BB
Hardware Used
CC M6 Lock Nut x 1
AA M6 x 12mm
Bolt x 1 AA
H
CC
G

12
ASSEMBLY INSTRUCTIONS
13. Place the charcoal grate (F) inside the access
tray (G) and slide the tray into the offset
smoker box.
14. Place the cooking grates (D) on the top rail of
the rebox. 14
13
G
D
F

13
ASSEMBLY INSTRUCTIONS
Using the Firebox as an Offset Smoker (Optional).
This grill is also compatible as an offset smoker box for
Dyna Glo grill models DGSS675CB-D and DGSS443CB-D.
Optional Step A.
NOTE: The leg assemblies (J)can remain on the
offset smoker box, or removed prior to installing.
When removing the legs, be sure to reinsert the
M6 x 12 bolts into the holes on the bottom section of
the grill/smoker body (K).
To install the offset smoker box, remove the access door
on the side of the primary grill and the adapter plate
(Part M, not shown) on top section of the offset smoker
box (L). Reuse the hardware from the adapter plate and
insert two M6 x 12 bolts with at least 1/4" (6mm) of the
bolt exposed on the left and right side of the opening
on the top section of the smoker box (L). Insert the bolt
heads inside the keyholes on the side of the primary grill.
Do not tighten.
Optional Step B.
Insert the remaining four M6 x 12 bolts from inside the
primary grill body and tighten all bolts - including the side
bolts for the keyholes.
A
B
K
AA
L
AA

14
ASSEMBLY INSTRUCTIONS
Optional Step C.
Attach the offset box to the offset support bracket (not
included) using the two M6 x 12 bolts (AA) and two M6
nuts (BB) that were included in the original hardware
pack.
C
Hardware Used
AA M6 x 12mm
Bolt x 2
BB M6 Nut x 2
AA
BB

15
ASSEMBLY INSTRUCTIONS
DGSS675CB-D
DGSS443CB-D

16
OPERATING INSTRUCTIONS
BEFORE FIRST USE
Remove all hangings or plastic straps, if present.
It is important to "season" your grill, prior to cooking food. Seasoning seals the
paint and interior of your grill to enhance avoring, durability and overall performance.
To season your 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.
Lighting Instructions for Grilling
Start with at least 2 lbs. (.91 kgs.) of charcoal (35-40 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 uid before
applying uid to the briquettes. Charcoal can be added to the grill by removing the cooking grates or
pulling out the side access tray. Pile the charcoal towards the middle of the charcoal grate.
Briquettes should be packed closely together for maximum burn efciency. Saturate charcoal with
the amount of charcoal lighter uid as recommended by the charcoal lighter uid manufacturer. After
soaking the charcoal, place the charcoal lighter uid at a safe distance away from the smoker. Allow
the charcoal lighter uid to soak into the charcoal for 3 minutes before lighting. Make sure the access
tray is pushed back into the rebox before lighting.
Step 2
With grill lid open, stand back and carefully light charcoal and allow to burn until covered with a light
ash (approximately 20 minutes). Charcoal lighter uid must be allowed to completely burn off prior to
closing the primary grill lid and offset lid. (Fumes will tend to collect in both reboxes, when both lids
are closed). Open both side dampers to allow airow during the lighting process.
Step 3
After 20-25 minutes, charcoal should be ready for grilling. Use heat-resistant gloves or oven mitts
when placing the cooking grates back into the grill. Refer to the next section before adding wood
chips to pre-lit charcoal.
Lighting Instructions for Cooking with Offset Smoker Box
DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL when using as a grill or smoker.
Seasoning the Grill
Using the recommended amount of charcoal (listed below), burn the grill for at least 30-45 minutes.
Only use standard, untreated briquettes or lump charcoal and ONLY use charcoal lighting uid approved
for lighting charcoal. Do not use lighter uid, paint thinners, gasoline, kerosene, alcohol or other
ammable material for lighting charcoal. Damage to the unit may occur with the use of
match-light charcoal.

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OPERATING INSTRUCTIONS
Lighting Instructions (Continued)
Start with at least 2 lbs. (.91 kgs.) of charcoal (35-40 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 uid before
applying uid to the briquettes. Charcoal can be added to the offset rebox 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 efciency. Saturate
charcoal with the amount of charcoal lighter uid as recommended by the charcoal lighter uid
manufacturer. After soaking the charcoal, place the charcoal lighter uid at a safe distance away from
the smoker. Allow the charcoal lighter uid to soak into the charcoal for 3 minutes before lighting.
Make sure the access tray is pushed back into the rebox before lighting.
Step 2
With primary grill lid 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 uid must be allowed to
completely burn off prior to closing the primary rebox door and offset lid. (Fumes will tend to
collect in both reboxes, when both lids are closed).
Step 3
After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips.
ADDING WOOD CHIPS (BEFORE AND DURING COOKING)
WARNING: Use caution since ames can are-up when fresh air suddenly comes in contact
with re. When opening the offset lid, keep hands, face and body a safe distance from hot
steam and ame are-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 ON THE NEXT PAGE
BEFORE ADDING PRESOAKED WOOD CHIPS.

18
OPERATING INSTRUCTIONS
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 avor. 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 ames can are-up when fresh air suddenly comes in contact with re. Wood can
be added by either removing the cooking grates with ame retardant oven mitts/gloves OR using the
side pull out tray.
Step 2
Wearing ame 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) directly onto the
charcoal, being careful not to stir-up ashes and sparks.
WARNING: Never add charcoal lighting uid to hot or even warm coals as ashback may
occur causing severe burns.
Allow the ashes to completely cool before reusing or cleaning the grill or smoker.

19
TIPS ON SMOKING
Smoking foods is different from grilling foods. Smoking is typically done slowly and at lower temperature
than grilling. The smoke produced by the wood infuses itself into the meat giving it that great smoked
avor. 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 avoring occurs within the rst hour of cooking. Adding wood chips after the rst
hour is typically not necessary unless extra smoke avoring is desired.
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 avor with a slight hint of fruity avor. Each
species of Apple wood should offer a slightly different avor.
Apple smoke produces an attractive browning effect.
Almond All meats Produces a sweet smoke with a natural nutty avor.
Ash Fish and red meat Very light avor.
Citrus Pork and chicken Lemon and orange wood produce light but fruity avor.
Cherry Pork and beef Light and fruity avor.
Fruitwood Pork, poultry and sh Wood such as Peach, Pear and Plum produce a mild but sweet
smoke with a hint of fruity avor.
Grapevine Poultry, game and lamb Grapevine wood produces a lot of smoke. A little wood goes a
long way. It produces a tart avor that has a hint of fruit.
Hickory Pork and beef
Hickory is arguably the favorite wood for smoking. Hickory
produces a very strong avor so we recommend starting slow
with this wood.
Maple Pork and poultry Light and sweet.
Mesquite Beef, chicken and sh This wood burns very hot so be aware. Much like Hickory,
Mesquite is very popular and produces a strong avor.
Oak Red meats, game, ribs and sh 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 avor.

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
Meat, Poultry, Fish Game
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
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 225 - 240°F 160°F (71°C)
whole cuts) (107.2 - 115.6°C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including 250 - 300°F
mechanically tenderized), (121 - 149°C) 160°F (71°C)
lamb and pork
Poultry (chicken & turkey) 250 - 300°F 165°F (74°C)
Poultry
(chicken, turkey, duck)
Pieces 250°F (121°C) 165°F (74°C)
Whole 240°F (115.6°C) 185°F (85°C)
Seafood
Fish 225 - 240°F 158°F (70°C)
(107.2 - 115.6°C)
Shellsh (shrimp, lobster, 225 - 240°F
crab, scallops, clams, (107.2 - 115.6°C) 165°F (74°C)
mussels and oysters)
Since it is dicult to use a food thermometer to check the temperature of
shellsh, discard any that do not open when cooked.
Chops, steaks and roasts
(deer, elk, moose, carribou/reindeer, antelope and pronghorn)
Well done 225°F (107.2°C) 170°F (77°C)
Large Game
Bear, bison, musk ox 250 - 300°F 165°F (74°C)
walrus, etc. (121 - 149°C)
Small game
Rabbit, muskrat, 225 - 240°F
beaver, etc. (107.2 - 115.6°C) 165°F (74°C)
Ground Meat
Ground meat and 250 - 300°F
meat mixtures (121 - 149°C) 165°F (74°C)
Ground venison 250 - 300°F
and sauage (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)
 Stung(cookedalone 250°F(121°C) 165°F (74°C)
or in a bird)
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures