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My target was medium rare, obviously if you like it rare you would need to adjust the time you pull it from the oven.

Thanks! Have a great Christmas!

Awesome, let me know how they turn out!

@@chuckiscookin made these for thanksgiving. They were so eay and everyone gobbled them up. The texture of these cookies is perfect! They are soft and don't crumble. Perfectly soft, fluffy and delicious! Truly a "Great Pumpkin" recipe!

I just went out to the garage and weighed my old box, I have no idea why I still have it lol. Anyway, it weighs 9 pounds. The packing material inside (which I recycled) probably weighed that much, so it's possible that the shipping material itself weighs 20 pounds? I doubt they would make it any thinner than it is, it's pretty thin already. But $350 does seem a bit much, I think $300 is more like what its's worth tbh. I did find one on a site called Mercari and it is $280 delivered, or best offer. I cant say anything good or bad about that site, I've never used it. Also, if you do end up getting one, I found a wood maker called Gourmet Wood Products, they sell at Academy Sports, and the cuts of wood fit into the fire box with no need to cut in half, and they are reasonable priced, here in Texas anyway. Good luck!

@@chuckiscookin I wasn't talking how much your box weighed... I was saying ON your BOX... It says how much the Smoker Weighs... the old one were around 104.5 Pounds... I looked the one on Amazon for this year and the Smokers weigh 83 pounds... a lot of steel gone!!! Hum Go Look ON your Box for the Weight of the Smoker.. Thank you for your reply.

The weight on the shipping box is the total weight you get at the door, which includes the box and the shipping material, and our girl Dyna :)

Thanks, glad you liked it!

Awesome, thank you! Ill be coming out with a Dyna mod, clean out and re-season soon, just waiting for the temp to cool down :)

Glad you liked it!

Yes, you can smoke on a gas grill if you have more than one burner. The meat you are using will be off heat, on the side with the burner off. The other side will have the burner on. You can use wood chips of whatever flavor you like, you can pick them up at most grocery stores (well here in Texas anyway) or Ace, etc. Get your self a small foil pan and soak the chips in water for about 30 minutes or so, then drain, cover with tin foil and poke some holes in the tin foil. Place it over the burners that are on and try to maintain a temp of 225 - 250 degrees....and your all set :)

Ha! Yes it was easy, 1 bottle = 1 pork belly :)

You got it!

Ha, true. I'm actually going to do a small mod on it soon now that its no longer 100 degrees out!

Thats a bummer. Its very thin metal, I would think you could push it back to normal with a 2 x 4 maybe? I definitely would caulk it anyway to seal it up.

I agree, it can do a lot for the investment!

My outros need work for sure!

Thanks very much! I'm getting some rust spots on it now so planning a "fixer upper" video soon :)

Good question! I should have mentioned that I usually buy the "string less" variety in 8 ounce packages and then just trim the ends, but if you have a string variety, slice the tip about half way through and then use that to pull the string on both ends.

Glad it was helpful!

Awesome, let me know how it goes!

If only!

Awesome, let me know how it comes out! Mine was right around 125, so I would recommend going another hour or so in the sous vide if your looking to get it to 130. I also have a rack of lamb video coming out this Sunday (hopefully!)

Good idea!

Thanks so much!

It was very good, picked up another one on sale just a few days ago, looking forward to making it again, but maybe with a twist this time :)

@@chuckiscookin Cool, I picked several roasts up at food lion 6.99/lb. I’m just learning but am getting better to watching TH-cam videos it helps allot. I’m cooking one now for Christmas meal. Merry Christmas!11

Thank you :)

Thanks! And Merry Christmas to you and yours as well!

All good points, and same to you and yours :)

Hi Mark. Great question. Ive been thinking about tracking that very same thing. Generally speaking the Dyna requires about the same thing, not a whole split but a 1/2 split about every 30 minutes depending on the weather conditions, etc. I recently did two full briskets and did track my wood count, so hopefully I can get that video out soon. If you liked and subscribed, thanks!

Thanks and welcome

@@chuckiscookin thanks 🙏

Thanks! You too!

Thanks! I think the Kansans were satisfied :)

Looking for lizards. He has a bit of OCD.

Awesome, glad i could help!

Fire box on the wide body is too small, I built a bigger one,20"×20"×14" out of 2 sheets of 1/4" steel (1/2" thick total)and covered the smoke chamber with 2 sheets of 1/8" steel and installed a larger taller smoke chimney, now it goes 12-14 hrs without reloading.

Our pleasure!

I'm glad you like them...even though your a Chiefs fan :)

Will do soon

Those are all great ideas for me to look into, thanks :)

Thanks! Yeah the fire box size is an issue. A lot of guys just use charcoal and chunks and you could go that route, but I didn't want to. Another issue is the thickness of the steel, its pretty thin, but fine for me in Texas. Other than that, I love it, so much room to smoke. Let me know what you decide to do :)

Thank you! I love it, let me know how it goes for you and if you did anything different :)

Thanks! Let me know how it goes :)

I just put one out yesterday! Unfortunately its been too hot to smoke, but we are getting into it now, check it out :) th-cam.com/video/2Bx1F02qOBs/w-d-xo.html

Thanks!

Thanks!

Awesome, thanks! I have a long way to go lol

Nice, glad you liked it!

Awesome, let me know how it goes! I think I could have doubled the marinade, but it was a good base for the experiment. Thanks for watching :)

Thanks! I am hoping to have a few more out soon. The lamb came out at 125, which is just borderline medium rare. I was shooting for 130-135 so I think it could have benefited from another 2-3 hours in the sous vide, but the fam was hungry so what are you going to do. I will post the lamb temp chart from Serious Eats in the description.