Dyna-Glo SIGNATURE Series, SIGNATURE DGSS287CB-1 Manual

PACKAGE CONTENTS

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

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 firebox (K) using three M6 x 12 bolts (AA) per leg.
   
   Hardware Used
   

3. Attach bottom section of the firebox (K) to the top section (L) using six M6x12 bolts (AA).
   
   Hardware Used
   
4. Insert the edge of the lid bracket (B) into the slotted opening on the top section of the firebox (L). Attach using one M6 x 12 bolt (AA) and one M6 nut (BB).
   
   Hardware Used
   

5. Attach the firebox adapter plate (M) using six M6 x 12 bolts (AA).
   
   Hardware Used
   
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).
   
   Hardware Used
   

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 filling the two holes on the bottom section of the firebox (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.
   
   Hardware Used
   
8. Attach the other side handle (E) to the top section of the firebox (L) using two M6 x 12 bolts (AA) and two M6 nuts (BB).
   
   Hardware Used
   
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.
    
11. Attach the access tray handle (I) to the access tray (G) using two M6 x 12 bolts (AA) and two M6 nuts (BB).
    
    Hardware Used
    
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).
    
    Hardware Used
    
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 firebox.
    

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

1. 
   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.
   
2. 
   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.
   
3. 
   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.
   
   Hardware Used
   

DGSS675CB-D

DGSS443CB-D

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 flavoring, 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 fluid before applying fluid 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 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. Make sure the access tray is pushed back into the firebox 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 fluid must be allowed to completely burn off prior to closing the primary grill lid and offset lid. (Fumes will tend to collect in both fireboxes, when both lids are closed). Open both side dampers to allow airflow 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 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.

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 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. Make sure the access tray is pushed back into the firebox 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 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 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)

Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the offset lid, 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 ON THE NEXT PAGE 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) directly onto the charcoal, being careful not to stir-up ashes and sparks.

Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns.
Allow the ashes to completely cool before reusing or cleaning the grill or smoker.

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 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.

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

CARE AND MAINTENANCE

AFTER USE SAFETY AND MAINTENANCE

• Use caution when lifting and moving the unit to avoid strain injuries.
• DO NOT store the unit near gasoline or other combustible liquids or where combustible vapors may be present. Keep the area around the appliance clear and free of combustible materials and vapors.
• DO NOT store this appliance in an area accessible to children or pets. Store the appliance in a dry, protected location.
• DO NOT allow anyone to conduct activities around the appliance 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 appliance cools completely.
• The grill and offset smoker box becomes extremely hot – allow the appliance to cool completely before handling. Allow the grill and offset smoker box to cool before removing and cleaning the grease cup.
• Dispose ofcold 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 ashes using heat-resistant gloves, along with Dyna Glo ash scoop (if equipped), metal tongs, or fire place shovel. Place the ashes in aluminum foil. Completely soak the ashes with water before disposing of them in a noncombustible container.
  
  All care and maintenance procedures are to be performed while the unit is completely cooled. Always perform maintenance by a qualified service person.

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 unit, 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 unit. Once cleaned, you may prefer to lightly coat the interior of the firebox with cooking oil or cooking spray.
If rust is present on the exterior surface of the unit, 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 unit. If rust is present on the interior of the unit, 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 unit from weather conditions, always keep it covered while not in use.

REPLACEMENT PARTS LIST