I bought the Dyna Glo offset smoker (wide body) because of your videos. I was comparing what I wanted and found your videos. Never cooked on an offset like this setup so I followed your lead. Been putting out ribs, brisket and pork butt strong and steady for 6 months now! Dyna definitely doesn't disappoint!
Same here, I watched his video I've had other smokers charcoal and gas but never an offset I've had the horizontal smokers that have a grill and a fire box on the side like the grand champ a real pain to clean the fire box, but the Dyna is very easy to clean I'm 59 and have a lot of experience and Joe is knows what he's doing he's been doing this a long time, and I'm always looking for new ideas and Joe has taught me many I would love to be his neighbor.
I've owned a dyna glo wide body smoker for 5 yrs and only done a brisket once when I first got it. Mostly all my cooks have been ribs or chicken. After watching this vid, now I wanna do another brisket. Will be at costco friday afternoon to get my meat. Only thing is he did his during the day, I gotta figure out how I can do this over night.
Bought a used Dyna Glo offset (the size smaller than the one in this video) a few weeks back and sort of winged it as far as the fire was concerned, but the ribs came out pretty good. I knew enough to know that blue smoke was better than white smoke, but didn't know how to control it. This was helpful b/c I can see right away how putting the wood in the corners helps, and obviously the chimney helps a ton there too. Looking forward to more advanced projects like the brisket. Thanks again.
Thanks so much, Scott! I would definitely say a little bit of wood goes a long way in ole Dyna but the setup and design allows for some killer ribs, pork butt and brisket. Highly recommend trying Beef Ribs, Pork Belly and Turkey Breast on these as well.... happy smoking out there my friend! 🔥
I stumbled upon you on accident while looking for how to’s with this smoker (I’m buying one shortly) and I gotta say you’ve given me a great starting point for everything I’ve been looking for and wanting, and the videos are a good time to watch. You get the point across while having fun, and you don’t push a bunch of advertising, you simply tell us what you do. I love it, thank you so much !!
Thank you so much for the comment, Colin! I really appreciate the kind words and also glad to hear you are getting into the Dynao-Glo. I haven't been happier with a smoker or grill as of yet. I would buy this smoker again in an instant! 💯
Mario!!!! 🙌 Great to hear from you! What can I say.... All I did was start a couple fires. Dyna did the rest of the heavy lifting. I credit myself for not completely plastered by the time it was done! 🤣 Cheers to you buddy and happy smoking out there. 🔥
In my mind, it is still one of the more consistent charcoal briquettes as far as composition and fire duration..... I know exactly what I'm getting and that's why I'll always have some kingsford around. 💯
Three briskets would be a challenge.... I have only done two at once but ole Dyna was more than up to the task. Best of luck with your three-brisket session! 👍 Cheers and happy smoking out there my man! 🔥
I bought a Dyna Glow Smoker and I'm still proud of her. I recommend them, they are worth every US penny, and they will do what they are supposed to do. On her "first go round" I forgot that I had a Hugh bunch of Long Sausages (Wal-Mart special beefers) hanging on her inside top with the hooks they provide, Kingsford Mesquite coals burning beautiful last I saw. After 7 hours my brother woke me up and bought me the blackened Ace of Spades rascals. She does work perfect. Live and learn. Dyna Glow, what about a remote control to wake the big HOG up.
Ha! I do give myself alarms on my phone when it gets late so that I don't fall asleep, but it sounds like you need a smoking assistant. Drive up to Indianapolis and I'll give you a tutorial on the Dyna! 🤣 Cheers my man! 🔥
Good call, I definitely need to revisit brisket on the Grand Champ... I have made some changes to the brisket on the Char Griller, so it would be a good redux video. Hope all is well w/ you and yours. Cheers and happy smoking out there. 🔥
Mary was literally one of the coolest people I've ever known and she was a pretty big fan of my BBQ.... wishing you the best on your new Dyna. Hope you have as much fun with it as I have. Cheers to you and happy smoking my friend! 🔥
Finally found someone that knows how to run one. I’ve been looking hard at offset smokers. Primarily to cook beef ribs and brisket. I have a pellet grill and a Kamado Joe. The pellet I like for chicken pieces the Kamadofor pork,roasts and steaks. But it doesn’t move enough air to bark up meat like I’ve seen from and offset. For the price I’m seriously tempted to just get one let it burn. Videos was well done similar to the guy with a snake in his boot comedy. Peace
Thank you, sir! I can't believe how well the Dyna-Glo works for getting quality bark and smoke flavor on pork butts, briskets, chuck roasts and ribs! Best of luck with your smoking sessions out there! 😎
Thank you so much! I can't complain one bit.... Dyna threw a wicked smoke up on the brisket. Can't wait for the next one. Cheers to you and happy smoking out there my friend. 👍
Thanks for this. I just got this same smoker from a friend and I'm really excited to try it out. I've got a question that you probably answer in one of your other videos, but . . . what is that little fire starter you're using under the charcoal chimney? Seems to be doing a great job. Second, why do you finish the brisket in the oven instead of finishing it on the smoker? What's the theory behind the long holding time at 170? Thanks again for this video. 'Twas just what I have looking for.
Thanks, Homer. The firestarter in this video is a wax cube from weber. I have been using them and the Royal Oak Tumbleweeds as well. Both work very effectively. I like finishing in the oven to save on charcoal and to also finish a little higher when it is wrapped in paper to get it to the probe tender state. I am eventually going to hold it in the oven anyways, so I'm just getting it in there earlier. I also have recently started using the oven on the warmer setting at 145 now.... recently found out my oven did that... but point being, the hold is where the larger cuts of meat regain their tenderness and drink in some of the render that they've been pushing out for hours. I hold Ribs a minimum of two hours at 145 after they're done to get them their ideal tenderness. Brisket and pork butt a minimum of 4 hours but I'd like even more, idealy 6 to 8 hours. Having to hold a brisket that long, it really forced me to try that method and I haven't gone back since. It works phenomenally on pork butt. I recently held a pork butt for nearly 14 hours the other day... still tender as all get out. Best of luck with your Dyna and happy smoking out there! 🔥
Thank you so much, De'Monte! Brisket on the Dyna is one of the best things she makes outside of ribs... the experience is usually outstanding and I feel I can really control the level of smoke flavor with this cooker. I appreciate you checking out this video and happy smoking out there! 🔥
Excellent question, Adgan BBQ! I have done that in the past and in colder temps some of the lump can take longer than expected to catch and also more lump with less briquettes incorporated usually results in more spiking temps and less consistency in the fire box. I like to light the briquettes because I don't care what anybody says, I can smell chemicals on unlit briquettes. It might not matter to some but to me, I like to burn a little bit off the Kingsford before it goes into the firebox. If I need a small bump or just want to cap off a fire I might add just lump but I find I need the combo. Thanks so much for checking out the video and for commenting. I truly appreciate it. Cheers to you and happy smoking out there. 🔥
I've only watched two of your videos on the Dyna so far and they've been impressive! I'm on my second Dyna but I'm always looking for advice and ways to improve my cooks and you've given me some great pointers! Tell me how you determine which rack to use? Maybe I've had my meat too low in there lol
Thank you so much for watchting and for the kind words. I like to use the top rack for a majority of my cooks and add food from there based on lesser amounts of smoke, figuring closest to the stack is your maximum smoke/heat. Best of luck with your Dyna, sir! 👍
I thought about getting the oklahoma joe Bandera, same concept as dyna but bigger with more features, your videos are making me want this style smoker, you mainly heat with charcoal with a little wood correct
Yes, Sir. I usually all charcoal briquettes, lump and just smaller wood chunks in the Dyna Glo and would likely do the same in a similar smoker but I would be interested to hear how the Bandera performs. I do not know a lot about it but it looks like a nifty smoker. Thanks a million, Bigkountry! 👍
Joe, at what internal temp are you taking the meat out of the smoker and wrapping? If I have a much smaller brisket I would think the time would be much sooner...but when? Thanks.
Way cleaner smoke flavor and just a cleaner fire in general. The Dyna is not "set it and forget it" but it is superior smoke flavor for the price IMO. 💯 Thank you for checking out the video. 👍
Heck yeah! Keep me posted.... she is still my favorite brisket making machine but I can't lie... the ole Weber Kettle dialed in just right is still one of my go-to smokers for just one brisket, but I have always wanted to try out an OK Joe Highland.... figured I'd get the Gran Champ instead though. Dyna wins the Brisket Battle Royale! 💪
Thanks, Israel. I usually start my initial small batch of briquettes in a chimney with a tumbleweed or wax cube, then pour the already lit briquettes into the firebox for a nice slow burn. The rest of the coals and wood chunks will catch slowly is my plan/method this way. Thanks again for commenting and checking out the video. Cheers and happy smoking! 🔥
I have the narrower model of the smoker. I don’t think a whole brisket will fit in one piece. Got a 14 pounder to do. Do you think I would be better separating the point and flat or try to wedge it in there diagonally?
Great question, Titan! I think your initial idea of separating the point from the flat would be the best solution for the standard model of Dyna-Glo. Depending on the length of the flat, it might still be a tight fit but the point should definitely fit. I think it would also be a nice opportunity for a whole mess of burnt ends as well. Thank you so much for checking out the video. Cheers to you and happy smoking. Let me know how the brisket goes! 👍
I have the narrow one too, just got it for Christmas 6 days ago, we’re in Denver Colorado getting snowed on now lol so we aren’t using it yet…do you like the Dyna Glo?
That's an interesting idea. I actually enjoy messing around with the fire but the billows might be fun to experiment with. Thank you so much for checking out the video, Wendell! Cheers to you, sir! 🍻
Same answer as before, one part apple cider vinegar and two parts water. You could even just get by with water if that's all you had. Cheers, Dan The Man. 🔥
I usually try to keep the smoker at 275 or even 300 when it is wrapped because at that point we're just cooking and not smoking. From there, I'm looking at tenderness of the brisket and internal temperature as my guides. I like to unwrap it about an hour or so in and start probing it.... I usually like to pull my briskets around the 203-206 (internal). Some briskets are different, so there's no set time or temp but, that's just my general feelings. Best of luck, Rubin and happy smoking out there! 🔥
Dyna glo has a smaller model like the wide body with the same size firebox,both are good for chicken or ribs but with a burn time of 3-4 hrs it's not good for a 12 hrs brisket cook.
The temp differences are certainly significant when you're dealing with outside temps that low.... My advice would be to checking out a smoker that offers an insulated cover if that's a possibility. My Weber Smokey Mountain has a thermo cover that I can put on the outside while I smoke to help keep cook temps consistent. I must say that Dyna is the cooker that struggles the most in colder temps. The thin metal in the cook chamber causes some inconsistencies during smoking sessions. The best solution I've come up for that cooker is to refill the fire box more often and with a larger ratio of lump to charcoal briquettes. Best of luck out there in the cold, Viguy. Feel free to send an email if you have any other specific questions. everettbbq@gmail.com
@@EverettBBQ Hey thanks for the info. The thinness of the metal is definitely a concern for sure. Based upon your comments, what I might try is building a sort of wind-block around it to help insulate it, and then I will cover the Dyna-glo with my Welding blanket (very thickly insulated as well as fire resistant too.). Might do a trial run, maybe with some ribs saving the brisket for later. BTW speaking of Ribs, followed your direction on them when I first got Ole Dyna-Glo, they came out as some of the best ribs I have had, best of all I didn’t have to share them. :-).
I like to spritz my briskets with apple cider vinegar and water. About two parts apple cider vinegar, one part water. Sometimes I like to spritz with pickle brine as well or a mix of worchestershire and water. Change it up and find what you like best is my suggestion. Thanks so much for checking out the video and for the comment. Cheers and happy smoking out there. 🔥
You said it my man... it's getting to be tough to use any other cooker when I want to do a brisket. Gotta get those bad boys right. Cheers to you and happy smoking out there, HDDM! 🔥
I can sometimes find it for less per lb than ground beef. Might not be the best classification, but that's where the skills come in. And you get great use out of the trimmings. I wish I had time to smoke a brisket these days. And I sold my offset. Some day....
After assembly, I seasoned it with basic PAM spray all inside the cooking chamber and fire box as well as outside of the firebox. After roughly five years, she's still in one piece and consistently cranking out the cooks... I wish I bought two of them way back when. 💯
Yo Tom! 👊 I usually like to set my vids as premieres to have a little chat with anybody who might catch it live.... figure it's a nice opportunity to check in with some folks. How is everything? Hope you're able to get some good smoke sessions in out there. Cheers to you my man! 🔥
Dyna could prolly fit five to six briskets in there but I wouldn't feel confident in evenly cooking more than three at a time... they would also need to be rotated pretty consistently. Still, more space than my other cookers. Cheers and Happy Smoking, Jonathan! 🔥
Thanks for checking out the video, Harold. I have posted the recipes to all the rubs I use in the video in the description. I also have posted my recipes here >> th-cam.com/users/postUgkxL-5hjHErFIsKSeOkIFmYNrMR6gm84ZPC Click SHOW MORE at that link and it should have all the recipes. If you want a specific recipe, let me know and I'll get it to you ASAP. Cheers, Harold and happy smoking out there! 🔥
I've worked with Royal Oak before and I'm not sure I'd go raw dogging unlit charcoal in your smoker. That stuff stinks like creosote when it's getting started.
To each their own, but I still love Royal Oak... one of my preferred Lumps for flavor. It beats B&B, Jealous Devil, & FOGO. Blues Hog has been a different story as of late, that Lump has been doing well for me. Cheers to you and happy smoking out there. 🔥
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Just got my new girl Dyna because of Everett BBQ! Love this channel and glad I joined the tribe 🔥💨🍖
Cheers, Marquez! Glad to hear it and hopefully you are smoking a rack of ribs as we speak! There is no better rib machine on the planet IMO! 🍖
I bought the Dyna Glo offset smoker (wide body) because of your videos. I was comparing what I wanted and found your videos. Never cooked on an offset like this setup so I followed your lead. Been putting out ribs, brisket and pork butt strong and steady for 6 months now! Dyna definitely doesn't disappoint!
That's what I'm talking about! 😎 Glad to hear it, Todd.... old Dyna is in a league all her own! 💯
Same here, I watched his video I've had other smokers charcoal and gas but never an offset I've had the horizontal smokers that have a grill and a fire box on the side like the grand champ a real pain to clean the fire box, but the Dyna is very easy to clean I'm 59 and have a lot of experience and Joe is knows what he's doing he's been doing this a long time, and I'm always looking for new ideas and Joe has taught me many I would love to be his neighbor.
I've owned a dyna glo wide body smoker for 5 yrs and only done a brisket once when I first got it. Mostly all my cooks have been ribs or chicken. After watching this vid, now I wanna do another brisket. Will be at costco friday afternoon to get my meat. Only thing is he did his during the day, I gotta figure out how I can do this over night.
Yessir! 3 years now...brisket, ribs, and pork butts. Always watching his vids to dial it all in.
big big like soooo amazingg nice sharinggggg
Good looking finished product bro! 👊
Thanks a million, Alton. You are too kind, sir! Cheers to you and happy smoking out there my man! 🔥
Bought a used Dyna Glo offset (the size smaller than the one in this video) a few weeks back and sort of winged it as far as the fire was concerned, but the ribs came out pretty good. I knew enough to know that blue smoke was better than white smoke, but didn't know how to control it. This was helpful b/c I can see right away how putting the wood in the corners helps, and obviously the chimney helps a ton there too. Looking forward to more advanced projects like the brisket. Thanks again.
Thanks so much, Scott! I would definitely say a little bit of wood goes a long way in ole Dyna but the setup and design allows for some killer ribs, pork butt and brisket. Highly recommend trying Beef Ribs, Pork Belly and Turkey Breast on these as well.... happy smoking out there my friend! 🔥
I stumbled upon you on accident while looking for how to’s with this smoker (I’m buying one shortly) and I gotta say you’ve given me a great starting point for everything I’ve been looking for and wanting, and the videos are a good time to watch. You get the point across while having fun, and you don’t push a bunch of advertising, you simply tell us what you do. I love it, thank you so much !!
Thank you so much for the comment, Colin! I really appreciate the kind words and also glad to hear you are getting into the Dynao-Glo. I haven't been happier with a smoker or grill as of yet. I would buy this smoker again in an instant! 💯
I second that studying your method now for my dyna glo someone gifted me.
Dynaglo for the win! Great video my man👏😀
Thanks a million for checking out the video and for commenting my friend. Cheers and happy smoking out there. 🔥
Awesome brisket brother Everett, great cook 👍✌️
Ron! 🙌 You are the man! Thanks a million for checking out there video and hope you're doing good. Happy smoking my man! 🔥
Excellent brisket cook Everett, Dyna did a fine job 👍
Mario!!!! 🙌 Great to hear from you! What can I say.... All I did was start a couple fires. Dyna did the rest of the heavy lifting. I credit myself for not completely plastered by the time it was done! 🤣 Cheers to you buddy and happy smoking out there. 🔥
That bread pan right there is friggin genius man, I’m just kicking myself that I hadn’t thought to put it there.
Thought the same thing! Looking forward to using that tip!
Thanks, Scott. I appreciate you checking out the video and for your kind words. Cheers to you and happy smoking! 🔥
Thanks so much, Alan. Happy smoking out there my friend! 🔥
Yeah baby! Fire up that Kingsford. I ain't no charcoal snob!
In my mind, it is still one of the more consistent charcoal briquettes as far as composition and fire duration..... I know exactly what I'm getting and that's why I'll always have some kingsford around. 💯
Bangin brisket brotha!
My wife got me one for Christmas this year! Never thought I’d get a smoker! Watching this video to see if this smoker is good.
Thanks so much for checking out the video and for commenting. Hope your Dyna is treating you right and you are enjoying smoked ribs like no other! 🍖
You made this look effortless. Thinking about purchasing a Dyna-Glo this weekend. Looking to smoke 3 brisket at a time.
Three briskets would be a challenge.... I have only done two at once but ole Dyna was more than up to the task. Best of luck with your three-brisket session! 👍 Cheers and happy smoking out there my man! 🔥
Awesome cook Joe, brisket was money!!
CJ! 🙌 Thank you so much for checking out the brisket and for being so awesome. Cheers my man! 🍻
Another home run with Dyna! I need a wear a bib watching these videos😋!!
Thanks so much, Journey! I can't wait to fire up Dyna to do another brisket.... what can I say, that gurl is money in the bank my man! 😎
Nicely done on the brisket. Looks delicious
Thanks so much! I really have to say, this literally was one of the best Dyna put out.... she truly outdid herself for this brisket. Cheers! 🔥
I bought a Dyna Glow Smoker and I'm still proud of her. I recommend them, they are worth every US penny, and they will do what they are supposed to do. On her "first go round" I forgot that I had a Hugh bunch of Long Sausages (Wal-Mart special beefers) hanging on her inside top with the hooks they provide, Kingsford Mesquite coals burning beautiful last I saw. After 7 hours my brother woke me up and bought me the blackened Ace of Spades rascals. She does work perfect. Live and learn. Dyna Glow, what about a remote control to wake the big HOG up.
Ha! I do give myself alarms on my phone when it gets late so that I don't fall asleep, but it sounds like you need a smoking assistant. Drive up to Indianapolis and I'll give you a tutorial on the Dyna! 🤣 Cheers my man! 🔥
I’d eat your brisket for breakfast any day❣️beautifully done👍😊
Brisket is on the house for you Bobby, you just name the day! Hope you're doing well. Cheers! 🍻
Nice job big dawg!
Grand Champ next!
Good call, I definitely need to revisit brisket on the Grand Champ... I have made some changes to the brisket on the Char Griller, so it would be a good redux video. Hope all is well w/ you and yours. Cheers and happy smoking out there. 🔥
My favorite combo, Joe Everett and Dyno. That brisket looked nice and jiggly, like a girl I'd like to meet for sure. Thanks!
Troy V! The man, the myth, the legend! Thanks a million my dude! Much appreciated for the kind words and for being awesome.... cheers bro! 👊
Rip Mary, ev your a good man to honor your friend and you inspired me to get dyna
Mary was literally one of the coolest people I've ever known and she was a pretty big fan of my BBQ.... wishing you the best on your new Dyna. Hope you have as much fun with it as I have. Cheers to you and happy smoking my friend! 🔥
@@EverettBBQ thank you and keep smoking and I'll keep you in thought through your transition
Just assembled my Dyna Boy! Like a BBQ BOSS!
Wut wut!!! 😎 Welcome to the best ribs and brisket of your life my man! Leggo Dyna-GLO!!! 🙌
Finally found someone that knows how to run one. I’ve been looking hard at offset smokers. Primarily to cook beef ribs and brisket. I have a pellet grill and a Kamado Joe. The pellet I like for chicken pieces the Kamadofor pork,roasts and steaks. But it doesn’t move enough air to bark up meat like I’ve seen from and offset. For the price I’m seriously tempted to just get one let it burn.
Videos was well done similar to the guy with a snake in his boot comedy. Peace
Thank you, sir! I can't believe how well the Dyna-Glo works for getting quality bark and smoke flavor on pork butts, briskets, chuck roasts and ribs! Best of luck with your smoking sessions out there! 😎
Thank you for the this video. I got a Dyna Glo and I used this video to make my brisket. Keep up the great work.
E Bankz! Thank you so much for the kind words and all the support, my man! 👊 Hope you are getting some good smoke out your way. 🔥
Another great video brother! Keep it up!
Thanks so much, Bailey! Should be a few on the horizon in the next couple of weeks. Cheers to you and happy smoking out there. 🔥
Fantastic cook brother💯 well done👍🏽
Thank you so much! I can't complain one bit.... Dyna threw a wicked smoke up on the brisket. Can't wait for the next one. Cheers to you and happy smoking out there my friend. 👍
Thanks for this. I just got this same smoker from a friend and I'm really excited to try it out. I've got a question that you probably answer in one of your other videos, but . . . what is that little fire starter you're using under the charcoal chimney? Seems to be doing a great job. Second, why do you finish the brisket in the oven instead of finishing it on the smoker? What's the theory behind the long holding time at 170? Thanks again for this video. 'Twas just what I have looking for.
Thanks, Homer. The firestarter in this video is a wax cube from weber. I have been using them and the Royal Oak Tumbleweeds as well. Both work very effectively. I like finishing in the oven to save on charcoal and to also finish a little higher when it is wrapped in paper to get it to the probe tender state. I am eventually going to hold it in the oven anyways, so I'm just getting it in there earlier. I also have recently started using the oven on the warmer setting at 145 now.... recently found out my oven did that... but point being, the hold is where the larger cuts of meat regain their tenderness and drink in some of the render that they've been pushing out for hours. I hold Ribs a minimum of two hours at 145 after they're done to get them their ideal tenderness. Brisket and pork butt a minimum of 4 hours but I'd like even more, idealy 6 to 8 hours. Having to hold a brisket that long, it really forced me to try that method and I haven't gone back since. It works phenomenally on pork butt. I recently held a pork butt for nearly 14 hours the other day... still tender as all get out. Best of luck with your Dyna and happy smoking out there! 🔥
Looks juicy as ever bro! Thanks
Thanks so much, I can't lie.... this one literally was one of Dyna's better brisket. She just went to town on that thing, man! 🤣
Top tier content. I've mastered ribs on Dyna, still haven't tackled a brisket. Im gonna follow your method, your Briskets look good as hell
Thank you so much, De'Monte! Brisket on the Dyna is one of the best things she makes outside of ribs... the experience is usually outstanding and I feel I can really control the level of smoke flavor with this cooker. I appreciate you checking out this video and happy smoking out there! 🔥
Nice video. Why not add a handful of lump, every time you check/spritz, instead up lighting up a chimney?
Excellent question, Adgan BBQ! I have done that in the past and in colder temps some of the lump can take longer than expected to catch and also more lump with less briquettes incorporated usually results in more spiking temps and less consistency in the fire box. I like to light the briquettes because I don't care what anybody says, I can smell chemicals on unlit briquettes. It might not matter to some but to me, I like to burn a little bit off the Kingsford before it goes into the firebox. If I need a small bump or just want to cap off a fire I might add just lump but I find I need the combo.
Thanks so much for checking out the video and for commenting. I truly appreciate it. Cheers to you and happy smoking out there. 🔥
I've only watched two of your videos on the Dyna so far and they've been impressive! I'm on my second Dyna but I'm always looking for advice and ways to improve my cooks and you've given me some great pointers! Tell me how you determine which rack to use? Maybe I've had my meat too low in there lol
Thank you so much for watchting and for the kind words. I like to use the top rack for a majority of my cooks and add food from there based on lesser amounts of smoke, figuring closest to the stack is your maximum smoke/heat. Best of luck with your Dyna, sir! 👍
Wanted to check out this sweet brisket.
Haha! Scully is the man! 😎
Love your videos I bought one and it is so easy to use. Thank you for showing us how to use the smoker.
Much appreciated for the kind words and for checking out the video. Cheers and happy smoking out there. 🔥
I thought about getting the oklahoma joe Bandera, same concept as dyna but bigger with more features, your videos are making me want this style smoker, you mainly heat with charcoal with a little wood correct
Yes, Sir. I usually all charcoal briquettes, lump and just smaller wood chunks in the Dyna Glo and would likely do the same in a similar smoker but I would be interested to hear how the Bandera performs. I do not know a lot about it but it looks like a nifty smoker. Thanks a million, Bigkountry! 👍
Dude look at that smoker
MOJO!!!! 🙌
Joe, at what internal temp are you taking the meat out of the smoker and wrapping? If I have a much smaller brisket I would think the time would be much sooner...but when? Thanks.
Did the Dyna brisket give you more smoke flavor compared to a brisket smoked on the Masterbuilt?
Way cleaner smoke flavor and just a cleaner fire in general. The Dyna is not "set it and forget it" but it is superior smoke flavor for the price IMO. 💯 Thank you for checking out the video. 👍
i have the same dynaglo you have and then i have an oklahoma joe offset. i will def be doing the experiment and ill tell you how it comes out
Heck yeah! Keep me posted.... she is still my favorite brisket making machine but I can't lie... the ole Weber Kettle dialed in just right is still one of my go-to smokers for just one brisket, but I have always wanted to try out an OK Joe Highland.... figured I'd get the Gran Champ instead though. Dyna wins the Brisket Battle Royale! 💪
That Dyna Glo is doing better than your Colts this year! Lol
LOL, rough season to be sure. Cheers and happy smoking, Douglas! 🔥
@@EverettBBQ Super Bowl…chiefs 38 Eagles 35…so close ugh!! Maybe the eagles 🦅 can get back and win this season coming up!
Top quartile!
Top Quartile!!! I am dead!!! 🤣🤣🤣
@@EverettBBQ I want to party with that dude. But I don't think I could keep up .🍺🍺🍹🥃🥃🥃🍺🍺
DAM my brother crazy good
Thanks a million, Jorge! Hope you're doing ok, buddy. 👍
Do u add any fuel for ur coals and wood chunks to catch fire ?
Thanks, Israel. I usually start my initial small batch of briquettes in a chimney with a tumbleweed or wax cube, then pour the already lit briquettes into the firebox for a nice slow burn. The rest of the coals and wood chunks will catch slowly is my plan/method this way. Thanks again for commenting and checking out the video. Cheers and happy smoking! 🔥
I have the narrower model of the smoker. I don’t think a whole brisket will fit in one piece. Got a 14 pounder to do. Do you think I would be better separating the point and flat or try to wedge it in there diagonally?
Great question, Titan! I think your initial idea of separating the point from the flat would be the best solution for the standard model of Dyna-Glo. Depending on the length of the flat, it might still be a tight fit but the point should definitely fit. I think it would also be a nice opportunity for a whole mess of burnt ends as well. Thank you so much for checking out the video. Cheers to you and happy smoking. Let me know how the brisket goes! 👍
@@EverettBBQ yeah the flats too big going by a measure. Guess it’s time to sweet talk my wife to get a new smoker😂
Yeah no go on new smoker so doing it tonight/tomorrow on my 22”weber. 32 out tonight. Wish me luck.
I have the narrow one too, just got it for Christmas 6 days ago, we’re in Denver Colorado getting snowed on now lol so we aren’t using it yet…do you like the Dyna Glo?
Have you tried using the Thermoworks Billows on your Dyna wide body?
That's an interesting idea. I actually enjoy messing around with the fire but the billows might be fun to experiment with. Thank you so much for checking out the video, Wendell! Cheers to you, sir! 🍻
This man is dope 😂
Thank you so much for checking out the video and for commenting! Cheers and happy smoking to you! 🔥
When you spray the brisket what are you spraying it with?
Same answer as before, one part apple cider vinegar and two parts water. You could even just get by with water if that's all you had. Cheers, Dan The Man. 🔥
what are you spraying? Mr. Mister?
If I wanted to put the brisket back in the smoker after wrapping it in the paper, what temperature should I keep it at and for how long?
I usually try to keep the smoker at 275 or even 300 when it is wrapped because at that point we're just cooking and not smoking. From there, I'm looking at tenderness of the brisket and internal temperature as my guides. I like to unwrap it about an hour or so in and start probing it.... I usually like to pull my briskets around the 203-206 (internal). Some briskets are different, so there's no set time or temp but, that's just my general feelings. Best of luck, Rubin and happy smoking out there! 🔥
Dyna glo has a smaller model like the wide body with the same size firebox,both are good for chicken or ribs but with a burn time of 3-4 hrs it's not good for a 12 hrs brisket cook.
The best brisket I've made is still on ole Dyna-Glo though so... 🤤
Any fellow smokers live in Snow Country? I am wondering about time/temp differences when smoking in -10 to -25 C winter conditions?
The temp differences are certainly significant when you're dealing with outside temps that low.... My advice would be to checking out a smoker that offers an insulated cover if that's a possibility. My Weber Smokey Mountain has a thermo cover that I can put on the outside while I smoke to help keep cook temps consistent. I must say that Dyna is the cooker that struggles the most in colder temps. The thin metal in the cook chamber causes some inconsistencies during smoking sessions. The best solution I've come up for that cooker is to refill the fire box more often and with a larger ratio of lump to charcoal briquettes. Best of luck out there in the cold, Viguy. Feel free to send an email if you have any other specific questions. everettbbq@gmail.com
@@EverettBBQ Hey thanks for the info. The thinness of the metal is definitely a concern for sure. Based upon your comments, what I might try is building a sort of wind-block around it to help insulate it, and then I will cover the Dyna-glo with my Welding blanket (very thickly insulated as well as fire resistant too.). Might do a trial run, maybe with some ribs saving the brisket for later. BTW speaking of Ribs, followed your direction on them when I first got Ole Dyna-Glo, they came out as some of the best ribs I have had, best of all I didn’t have to share them. :-).
I thought magicians never reveal their secrets
I'm an open book, I'll tell you how I cooked anything if you wanna know. 😉 Thanks Silver Birch! Hope you're doing well out there! 👍
What do you spritz brisket with?
I like to spritz my briskets with apple cider vinegar and water. About two parts apple cider vinegar, one part water. Sometimes I like to spritz with pickle brine as well or a mix of worchestershire and water. Change it up and find what you like best is my suggestion. Thanks so much for checking out the video and for the comment. Cheers and happy smoking out there. 🔥
What exactly is in your spritzer???
Usually nothing more than Apple Cider Vinegar and Water. Cheers! 🍻
Brisket is a rich man’s meat nowadays brother
You said it my man... it's getting to be tough to use any other cooker when I want to do a brisket. Gotta get those bad boys right. Cheers to you and happy smoking out there, HDDM! 🔥
I can sometimes find it for less per lb than ground beef. Might not be the best classification, but that's where the skills come in. And you get great use out of the trimmings. I wish I had time to smoke a brisket these days. And I sold my offset. Some day....
question i have is did you season the dyna glo ??
After assembly, I seasoned it with basic PAM spray all inside the cooking chamber and fire box as well as outside of the firebox. After roughly five years, she's still in one piece and consistently cranking out the cooks... I wish I bought two of them way back when. 💯
@@EverettBBQ why the outside?
Where can I buy this exact smoker?
I got mine on Amazon a few years back and it's still there > amzn.to/392Z33J
Is this live?
Yo Tom! 👊 I usually like to set my vids as premieres to have a little chat with anybody who might catch it live.... figure it's a nice opportunity to check in with some folks. How is everything? Hope you're able to get some good smoke sessions in out there. Cheers to you my man! 🔥
How many briskets fit in there at once?
Dyna could prolly fit five to six briskets in there but I wouldn't feel confident in evenly cooking more than three at a time... they would also need to be rotated pretty consistently. Still, more space than my other cookers. Cheers and Happy Smoking, Jonathan! 🔥
Recipe for your rubs?
Thanks for checking out the video, Harold. I have posted the recipes to all the rubs I use in the video in the description. I also have posted my recipes here >> th-cam.com/users/postUgkxL-5hjHErFIsKSeOkIFmYNrMR6gm84ZPC Click SHOW MORE at that link and it should have all the recipes. If you want a specific recipe, let me know and I'll get it to you ASAP. Cheers, Harold and happy smoking out there! 🔥
Here for it, Joe! ٩(＾◡＾)۶
Maplecook, you are the best of the best! Cheers to you and yours! 🍻
Ya budy
Awe yeah! Dyna did it again my man. She just put a mean smoke up on that brisket! LEGGGOO DYNAAA!!! 🙌
51-14
I've worked with Royal Oak before and I'm not sure I'd go raw dogging unlit charcoal in your smoker. That stuff stinks like creosote when it's getting started.
To each their own, but I still love Royal Oak... one of my preferred Lumps for flavor. It beats B&B, Jealous Devil, & FOGO. Blues Hog has been a different story as of late, that Lump has been doing well for me. Cheers to you and happy smoking out there. 🔥
p̳r̳o̳m̳o̳s̳m̳ 👌