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Dyna-Glo Fumoir électrique numérique Bluetooth à 1 porte avec espace de cuisson de 951 po2, 40 po

Modèle nº DGU951SSE-D|Nº UGS 1001237089

Aperçu

Modèle # DGU951SSE-D Internet # 1001237089

Ajoutez une touche contemporaine à l'art traditionnel du barbecue avec ce fumoir électrique numérique Bluetooth de 40 po de DynaGlo. La connectivité Bluetooth du fumoir vous permet de régler et de surveiller le temps et la température de cuisson à l'aide d'un téléphone intelligent ou d'une tablette. Grâce au thermomètre à viande à commande numérique intégré, vous pouvez garder à l'il la température interne de la nourriture sans ouvrir la porte et avoir l'assurance que le fumoir s'éteindra lorsque la viande aura atteint la température que vous souhaitez. Conçu pour permettre un accès facile et une cuisson simplifiée, ce fumoir vous fera servir des côtes levées, des saucisses et bien d'autres aliments en un rien de temps.

  1. Les quatre grilles de cuisson en acier chromé offrent une surface de cuisson totale de 951 po
  1. Contrôlez aisément le fumoir via Bluetooth et une application grâce à votre téléphone intelligent ou à votre tablette
  1. Réglez et surveillez le temps de cuisson et la température à l'aide du thermostat numérique et de l'affichage du panneau de contrôle
  1. Surveillez la température interne des aliments sans perturber la cuisson grâce au thermomètre à viande intégré
  1. La grille amovible pour côtes levées et les crochets à saucisse offrent des options de cuisson supplémentaires
  1. Il suffit d'appuyer sur un bouton pour que la lumière à DEL intégrée éclaire la surface de cuisson

Spécifications

Dimensions

Hauteur assemblé (en pouces)
44.2
Hauteur de l’emballage (en pouces)
44.68
Largeur assemblée (en pouces)
20.7
Largeur de l’emballage (en pouces)
18.3
Poids assemblé (en livres)
77.16
Poids de l’emballage (en livres)
94.69
Profondeur assemblé (en pouces)
23.3
Profondeur de l’emballage (en pouces)
24.8

Détails

Assemblage
Assemblage rapide
Famille de couleurs
Noir
Matériau
Acier inoxydable
Pays d'origine
CN-China
Technique de fumage
Fumage humide
Type de combustible
Électrique

Garanties et certifications

Limitée d'un an
Fumoir électrique numérique Bluetooth à 1 porte avec espace de cuisson de 951 po2, 40 poDyna-Glo Fumoir électrique numérique Bluetooth à 1 porte avec espace de cuisson de 951 po2, 40 poAjoutez une touche contemporaine à l'art traditionnel du barbecue avec ce fumoir électrique numérique Bluetooth de 40 po de DynaGlo. La connectivité Bluetooth du fumoir vous permet de régler et de surveiller le temps et la température de cuisson à l'aide d'un téléphone intelligent ou d'une tablette. Grâce au thermomètre à viande à commande numérique intégré, vous pouvez garder à l'il la température interne de la nourriture sans ouvrir la porte et avoir l'assurance que le fumoir s'éteindra lorsque la viande aura atteint la température que vous souhaitez. Conçu pour permettre un accès facile et une cuisson simplifiée, ce fumoir vous fera servir des côtes levées, des saucisses et bien d'autres aliments en un rien de temps.
Dyna-Glo
1001237089
CAD559
Home Depot Canada
Fumoir électrique numérique Bluetooth à 1 porte avec espace de cuisson de 951 po2, 40 po est évalué 3.4 de 5 de 10.
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Rated 4 de 5 de par Ensure you have a heavy duty cord We do like this cooker. Stainless steel is very easy to keep clean. Initially we were ready to return the cooker as it barely heated up and just wasn't cooking - only to discover that despite using an outdoor extension cord, it was not heavy duty enough (you cannot use a light duty extension cord). Once we purchased a new heavy duty outdoor cord it is working. Since this is for outdoor use, they really should have made a much longer plug in cord as most people don't want a smoker right up against their house while cooking and you do need some distance. The only issue we have is that it does not consistently maintain the temperature that you set it for, so we actually set it a little higher - however, you can't go above 275 degrees. Others have commented that it does not produce much smoke. It has produced sufficient smoke for our foods, but I actually like that you don't see a lot of smoke coming out of the unit to make everything around it smell smoky (it actually seems to contain the smoke inside the unit) so our clothes and everything don't smell like we just came from a bonfire. Also, if you put the wood chips in the wrong pan (i.e., in the drip pan and not the pan nearest the heating element) it will not produce any smoke - guess how we learned that? The phone app is less than desirable. It does not consistently read the proper information unless you are right next to the cooker - which defeats the purpose of having a phone app. I have also had a blip in our internet turn it off, so we will not be using this feature. Disappointing as this was something we were quite happy came with the unit.
Date de publication: 2021-01-31
Rated 1 de 5 de par The app that goes with this cooker is horrible. I... The app that goes with this cooker is horrible. I bought two of these cookers, one as a gift, one for our home. Ours cooks, but takes longer than it should and does not consistently maintain temperature. The gift does not maintain temperature. After cooking a pork butt at 240 for 12 hours the meat was not fully cooked. Returning.
Date de publication: 2021-01-31
Rated 5 de 5 de par I bought this for a Christmas present for my husband.... I bought this for a Christmas present for my husband. We have only used it once but so far it is great.
Date de publication: 2021-01-13
Rated 3 de 5 de par Have used it five times. Holds temperature nicely, but produces... Have used it five times. Holds temperature nicely, but produces very little smoke. Chip pan is too far from the heating element to burn the wood chips. Would purchase another unit next time.
Date de publication: 2020-09-08
Rated 5 de 5 de par excellent smoker should due everything I need it to... excellent smoker should due everything I need it to
Date de publication: 2019-10-09
Rated 1 de 5 de par I have a Dyna Glo grill that I am really happy with. It cooks well, and consistently, providing m... [This review was collected as part of a promotion.] I have a Dyna Glo grill that I am really happy with. It cooks well, and consistently, providing many a tasty meal. So I thought this smoker from Dyna Glo would continue that performance. WRONG! I am really unhappy with this smoker! First off, this smoker IS NOT BLUETOOTH ENABLED! There are comments in the reviews that say that there is an APP you can download from their site, but I could not locate it. Second, this must not hae been tested out on an outdoor surface. The wheels might roll good on a concrete floor in a test kitchen, but on an out door deck, or a surface with paver stones, it just did not roll very easily! Third, and most important, the temperature control, while digital, does NOT give you the desired temperature at the cooking grate. On my first smoker, I set the temperature to 275 degrees, but it only registered 218 to 220 degrees real temperature at the cooking grate. (I measured this using an auxiliary smoking thermometer that attaches to the cooking grill next to the meat.) When I called the Customer Service I was informed that was within the proper cooking parameters. (Ha Ha. Setting the temp for 275, but it only reaches 220. Even their manual recommends 250 to 275 degrees for certain meats.) The crazy part was that the digital temperature reading was 275 degrees. So, I called again and asked for a manager. When I explained my problems with this smoker, he sent me another one. When it arrived I performed the initial “seasoning,” with the temperature set at 275 degrees. Once again, I used my auxiliary temperature probe attached to the top grate. My temperature gauge read only 230 to 240 degrees, NOT the 275 degrees as the smoker’s digital read out indicated. When I placed my temperature probe on the bottom grate the temperature reading was essentially the same. When I called their Customer Service the representative said he would send me a part to “fix” the problem. When the part arrived, it was a simple analog thermometer that would be used in the top of a gas grill. (Another Ha Ha moment, but at least I could use this on one of my gas grills.) Bottom line for this smoker: You can find other smokers that work much, much better for a lot less expense!
Date de publication: 2019-05-28
Rated 1 de 5 de par [This review was collected as part of a promotion.] This review is very long, but it’s the only way to be honest and accurate. Dyna-Glo certainly doesn’t scrimp on packing. This appliance was very well packaged to make sure it arrived in good condition. Assembly was straight-forward and easy. The only part of assembly to be the least bit problematic was the casters. The radius of the caster frames was a bit too tight for the mounting screws to seat flush. Screws with slightly smaller heads, or wider radius caster frames and wider set mounting holes, would resolve that issue. The included power cord is pretty short. Most patios/porches do not have receptacles in multiple locations. The manual says that extension cords are not recommended, but the short cord REQUIRES the use of an extension cord. I used a 6 ft. 14 Ga. Outdoor extension cord. This smoker could definitely use a longer power cord – 10 ft. at a minimum, 12 – 15 ft. would be ideal. (A little common sense would prevent tripping.) It’s supposed be usable with blue tooth, but the manual says nothing about it, so I had to call the manufacturer to find out about it. A very nice CSR sent me the link to get that info, and I got the app from the app store very easily. The app is very easy to use, but fairly limited by distance and line of sight. This Digital Smoker LOOKS good, but that’s where it stops. I was less than impressed! As a smoker, this unit is very disappointing! If you want real smoke, do not get this smoker! Seasoning it was the first indication that it does NOT produce much smoke. The manual says to season at 275 for 2 hrs. Using hickory wood chips, it took nearly an hour to get even a small wisp of smoke! So, I seasoned it for 4 hrs., but with very little smoke. In the times I used this smoker, I did not soak the chips or pellets. After each session, there was never any ash in the chip tray. Before I get into more detail, I have to say that I am not a newbie at smoking meats. I LIKE SMOKE! I own, and use, 2 other smokers. One is a pit style with offset firebox. The other is a 55 gallon drum vertical smoker. I also use a Weber kettle charcoal grill. Type of meat determines what I do. I use wood logs in the pit and barrel, and soaked chips or chunks with charcoal in the Weber. I usually smoke at 225 degrees for that low and slow, smoked tenderness. I can do that with any of the above. I’ve done whole hams, beef and pork ribs, pork shoulder (pulled pork), and beef brisket, as well as various other meats, all with great results. For the pulled pork and brisket, I generally shoot for internal temps of around 195, creating wonderful tender meat and those awesome burnt ends (brownies). Pulled pork takes 4 – 5 hrs. Brisket takes from 12 – 20 hrs., depending on size. Ribs take 3 - 4 hrs., including the time to caramelize sauce, if used. I like the meat shrunk back a bit so the bones are fairly loose. (Another reviewer said his ribs took about 9 hrs. with this Dyna-Glo Smoker.) With ham I’m not attempting to cook it, but to infuse it with smoke. Using charcoal and soaked apple wood chunks in the pit, I smoke for about 8 hrs., and then transfer to the Weber for about 3 hrs., to caramelize the rub and raisin sauce and get a nice brown, crunchy layer of rind and fat. The first experience with food in the Dyna-Glo smoker was with a 1-1/4 in. thick salmon steak and some thin fillets. I used alder wood chips which were more like shredded wood, so it smoked fair, but not what I expected. Fish were over-done and had very little smoke flavor. Last, I tried a 3 lb. piece of pork belly cut into 4 smaller pieces, and some bacon slices using the 2 center racks. I pre-heated the smoker to 225 to get a jump on smoke with hickory wood chips. No smoke! Set it at 250 and put the meat in. An hour later, just a very small wisp of smoke. Another hour and smoke had stopped completely. Made a run to the store and got a bag of hickory pellets. Replaced the barely browned chips with the pellets, but 2 hrs. later still no smoke. Dumped the pellets and went back to chips. 2 more hrs. and still no smoke. Pushed the heating element up to actually touch the chip pan and went back to pellets. Another hour and got a gentle wisp of smoke. Vent open or closed made no difference, except that cabinet (and meat) temps dropped very quickly with vent open. I was going for 200-205 internal temp for the belly. Meat probe temp was not rising as it should have. Finally, after 15 plus hrs. and meat temp of only 183 ( I double checked it with my trusty meat thermometer which read the same temp.) I shut it all down, wrapped the meat up and refrigerated until the next afternoon and put it in the oven. Smothered it with BBQ sauce and ate some lousy pork belly. Also, bacon (which was removed after 2 hrs.) had no smoke flavor. A couple of days later I did a test of this thing with no meat or chips, just setting the heat at 250. It took 14 minutes to reach 250. It took 45 minutes for the holstered (in metal) probe to reach 185-6. At 54 minutes it dropped to 184. At 63 minutes it dropped to 183. At 70 minutes it dropped to 181. At 81 minutes it dropped to 180. As an old HVAC guy I had inserted my thermometer in the closed vent hole. At 45 minutes it had reached 186. At 60 minutes it had dropped to 183. With it inserted in the vent open, temp dropped VERY quickly, and never got above 180. No wonder meat never reached desired temp! I also tested thermostat times. At 250, the stat shut off the heating element. At 240 it turned the element back on. But, before the element could bring temp back up it had dropped to 137 (sometimes 133), then rose back up quickly. It generally took about 4 minutes to drop enough to turn the element on, and about 1 minute to raise it back up to 250. I did not time it when doing the meat, with the pork belly the temp had dropped much faster, causing the stat to cycle the element much faster and more often. I must add that I live in Tucson, AZ. Low ambient temps are NEVER a problem with outdoor smoking or grilling here in the desert, especially on the sunny, south side of the house where all my outdoor cooking is done. I was really looking forward to the ease of use of this smoker so I could avoid the work of feeding wood to the other smoker/s. But, convenience and ease of use comes at an unsatisfactory cost. I called the factory and was told that I may have to manually light the chips or pellets with fire to get them hot enough to make smoke. As for the meat temp ----? The CSR I spoke with could not explain why it does not work. She said she’d speak to their product specialist and get back to me that day or the next. After 2 days, I called and spoke with another, more knowledgeable, and very helpful CSR. He said there was no need to contact the product team, and he could tell me what was going on. Like he said, electric smokers are not REALLY smokers, and will never produce large amounts of smoke. However, it sounded to him like there is a problem with the internal circuitry (probably the circuit board), causing false temp readings with the thermostat and heating element, and those parts could be ordered when they start producing them in another month or so when the sales season for outdoor cooking, etc. really begins. He was going to resubmit my issues to the product team, but it could take several days to hear back from them. If and when I do, and get any further info, I’ll write an updated review. I think what I have here is a low-temp outdoor oven! It is NOT a smoker! Real smoke requires WOOD, and FIRE! I’ll definitely use the old methods for real smoke flavor and tender meat.
Date de publication: 2019-04-12
Rated 4 de 5 de par Normally I smoke using wood or charcoal but I don't always have time to sit and watch a smoker fo... [This review was collected as part of a promotion.] Normally I smoke using wood or charcoal but I don't always have time to sit and watch a smoker for 10 or more hours. I figured I could use this one to hold temperature over night for doing larger pieces of meat. For a test run I followed the instructions and put some cherry chips in the pan and set everything for the meat I was smoking. It started up quickly and got up to temp in a reasonably quick time. I could smell the cherry smoke but was not getting as much as I do off my regular smoker. I checked on it over the next few hours and everything stayed on track. Once I pulled the meat it had more of a baked look than a smoked look and when I cut into it there was no discernible smoke ring like I expected. The flavor was ok but more subdued than my charcoal smoker. The meat was juicy but just seemed to be muted from what I normally make. On my next run I put a pork butt in my charcoal smoker for 3 hours to get a good smoke ring and transferred it to the electric smoker and let it finish the last 8 hours until it reached the correct temperature. I got the smoke I wanted and the simplicity of a set and forget electric smoker. If you live in an area where a traditional smoke won't work of you can't sit there all day like me this could be a good option.
Date de publication: 2019-04-10
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