Cheers! Hope you are enjoying the Grand Champ. I have been using it more and more as of late... I can't beat the flavor for multiple meats on larger cooks. Just keep feeding that fire box and you're in business. 😉
EXCELLENT VIDEO So Glad to find this... because these are the 2 smokers I have been thinking about buying, but truthfully didn't know which one... Thank you so much for sharing this great video Please NOTE: The Background Music was a little too LOUD... making it hard to hear you at times We don't need no stinkin' background noise... We just want to HEAR YOU TALK...
I haven't tried a whole Turkey because I don't think I could sustain high enough temps but I would like to do a Turkey Breast by itself... would prolly work out well. 🦃
Doughboy!! 🙌 You got that right, filmed in September sometime..... back before there were so many damned double bass auditions. I went to Philadelphia, Atlanta and Milwaukee but only made the semi finals rounds in all. Much blood was shed and many college children cried but I felt I played well in every round. I definitely took what was in the practice room with me for a change.... sometimes you show up to play these competitions and you're not the guy you thought you were, but in these last rounds I was that guy I wanted to sound like. Getting there, slowly but surely. Thanks for checking in my guy! More videos up soon! 👊
All the smokers have gone up significantly, so now Dyna is in the $300 area, the Grand Champ went from $500 to $600 but Webers are still consistently priced and have great exchange/trade-in value. I always recommend people to get a Weber Kettle first if they don't already have one. My stance is that it can do a little bit of everything and to this day, it's my favorite smoked pork butt. Probably the easiest, most efficient process and tastiest results of any pork butt has been with the slow-n-sear in the weber kettle. The only downside on the old kettle is capacity. You are limited to just one brisket at a time or just two small racks of ribs at a time. Outside of that, the versatility and practicality of the weber kettle is unmatched. In fact, you could probably find a deal on a new one on facebook marketplace. Since you're in South Indiana... I'm looking at a new one in Mooresville for $135 still in the box and it's green right now on facebook. You might be able to talk them down on price. Anywho, that's where I'd be looking... at least until some of these prices drop. I would recommend Dyna but I would wait until they start being more reasonable on their asking rates. Best of luck Nate! 👊
@@EverettBBQ thanks for your thoughts. I've never owned a weber. My last grill was a chargriller and I got decent with it. As far as capacity, i don't think i will have more than 20 or 30 but maybe once a year. So 1 brisket would be enough. I keep looking at the chargriller gravity fed but dad absolutely loves his pellet smoker. So, the decisions lol
@@EverettBBQ 2024... Dyna is at least $350. plus by the time you do the modifications so all the smoke doesn't leak out etc... that is another couple of hundred dollars. Did you do any modifications on your Dyna?
@@EverettBBQ 2024... Dyna is at least $350. plus by the time you do the modifications so all the smoke doesn't leak out etc... that is another couple of hundred dollars. Did you do any modifications on your Dyna?
That's not a bad idea because I'm interested in how much smoke is actually getting on the top side, as it seems like it's heavier on the underside for most cooks. Cheers, Darnelle! 🍻
Mostly 203 internal if it's brisket, pork butt or chuck roast or pork belly.... then like to kill the heat and hold it for hours. In my opinion, that's when the REAL flavor starts is that LONG hold for hours. I like to hold a pork butt in my oven at the warmer setting to 145 for hours.... then open it up the next day for early lunch! 😎
I got that same wide body Dyna-glo smoker...love that grill. My favorite things to put on it are Ribs and Beef Cheeks. I just have a hard time finding the cover for the smoker
Awesome, Darrell! I couldn't agree more, this thing is a rib machine! 🍖 I bought a generic cover that was on sale at Meijer for $15, liked it so much ended up buying the same cover for two other cookers.... same model cover fits the Dyna-Glo, Masterbuilt and Chargriller. I would start checking the stores beginning of August, to find some knocked down covers/cases that they don't sell. I love the Dyna-Glo made cover but it is never on sale. I'm just not gonna pay $50 for cover just because it has a logo on it. 💯 Cheers my friend! 🍻
@@EverettBBQ thank you! I learned how to run it from you and your videos. Lol thanks again. Two racks of Spares on it now. Rocking at 250 since 11:30. Just added more wood. Thanks again
Not much of a stall at all with that cook if I remember correctly and yes, Dyna took off on that particular day. Thank you so much for checking out the video and commenting. 😎
I only have one modification that isn't in box and that is some food grade high temp sealant between the fire box and the cook chamber as well as the smoke stack and handles. Pretty much anywhere there's a hole in the cook chamber, I sealed it with that food grade high temp sealant... it was called Sil-Bond High Temp Silicone and I think it's around $9 on amazon. I would recommend that but outside of that mine is factory. Best of luck building your Dyna and happy smoking to you my friend! You are in for a treat!!! 🔥
Been looking at both smokers for awhile now. I currently smoke on a Weber kettle, but I want more room to cook more meat on. Do you feel that they’re even or is the Dyna significantly better? Also, I live in Michigan so would one be better than the other in cold weather? Thanks!
I'll be honest that cold weather and Dyna aren't great bedmates because of the thin metal but I will say that my ribs are best of the Dyna-Glo. To give the weber kettle its due, I still feel my kettle brisket w/ the slow-n-sear attachment is just as good as any brisket for smoke flavor and consistency. I do have to mention that there's no smoke flavor like the ole Dyna-Glo smoke! As far as the Grand Champ, I would consider spending a little more if you want a real offset style smoker. Best of luck with your decision. 🔥
Been missing the videos,been wondering if you were still in town or playing music elsewhere.I took advantage of the 50 degree day Weber Kettled me up a 3lb meatloaf today.🔥👍🍻
I used beef tallow on the paper wrap phase. I said it on the other wrap but of course that part of the video lost audio. Some days are better than others. 😂 Thanks for checking out the vid, Kody! Cheers to you and yours! 👊
I dig your videos a lot. I have a Dyna Wide Body smoker. The first 2 cooks were fairly good. But the last 3-4 I can’t keep 250 or even get it higher. I had to crack the door actually. 3 questions. How much coal do you use to start? How much do you use to refuel? Any tips any this? Love the smoker but it’s frustrating at the moment. Thx brother for any help.
Thanks so much for the kind words, Chris! I use about 1/3 of a chimney of briquettes for the fire starting, then fill the fire box with a small layer of briquettes mixed with fire chunks and fill the rest of the fire box with lump charcoal. (Leaving just enough space for the chimney to start it up). On refueling, I use they same 1/3 chimney of briquettes and then top it off with another 1/3 chimney of lump charcoal. I would try to dump the ashes under the fire box earlier in the process (maybe after the first refuel) and use more lit briquettes when refueling to make sure the fire is still burning clean. Less wood and more charcoal is usually where I lean as far as what the ratio is. Best of luck managing temps and happy smoking to you, sir! 🔥
Try adjusting your air flow vents. If it is too hot close them and try to get it where you want it.more flow means more heat.That is how I do it. I think the dina has a chimney adjustment.,and a firebox adjustment.
It definitely has been effective on both brisket and ribs thus far... especially when I'm not going for a sweet flavor profile. Thank you so much for checking out the video. Cheers and happy smoking my man. 🔥
Great to see you back on here brother!!! That was an awesome video and I really like the comparison competition! Both looked great but I go with Dyna as well my friend👍 still love the Caddy!!!! Giddy Up!!!
Incredible briskets you got some good skills there my brother 10 out of 10 by the way love your videos always funny but always food comes out absolutely fantastic
Thank you so much for the kind words, Jorge! I got pretty lucky to sync these two briskets up, wish I still had some of those burnt ends left! 😂 Cheers and happy smoking my man! 🔥
glad to see that your back but I have a quick question about dyna, I just bought the same one you have but I'm having a tough time getting it past 200 and keeping it steady. I'm using the same kingsford you are using, I refuel probably around every 2 hours but I can't get it to go past 230 tops and I have all of the vents open. I hope the master can help guide me with my problems.
I would question first how much wood to charcoal ratio you are going with? Assuming you are using just a few small chunks with mostly charcoal, I would then ask how tight your seals are and did you use any food grade sealant when you assembled your Dyna? (Just want to know first) Have you spotted any leaks by chance? My first solution is to possibly add more lump to the mix with briquettes on bottom so the smaller lump pieces don't fall through. I might try half and half lump and briquettes to see if that will help give you a higher temp spike but sustain your fire with the base of kingsford briquettes for the consistency. In this current season, weather being what it is, I am using at least half lump to make sure I can stay around the 250-275 area. You might also try loading a larger chimney at first to get the temp going and if you're going to do a long cook, I strongly encourage larger chimneys with regular ash pan emptying. Hope all is going well with your Dyna, cheers and happy smoking! 👊🍻🔥
Both look awesome man, I like that chargriller though, that's pretty nice. Did the fire basket come with it?. I'm like you its not hard to see how the grain runs
Thank you so much Brandon! I have been very happy with the Chargriller thus far. Love the cooking capacity and the smoke flavor it produces but it is definitely high maintenance if you want to go all wood splits. Yes, the Fire Basket was included. I often go without it FWIW. Cheers and happy smoking my man! 🔥
@@EverettBBQ I am curious about the taste of full splits versus lump & chunks. I have the 18.5" WSM and the food tastes great already. It's also easy to over smoke with too many chunks in the WSM. Does stick burners produce a much lighter smoke flavor and richer smoke profile than smoldering chunks? Thanks! Your videos rock!!!
Good lookin brisket bro! I'm not just super impressed with my chargrilled offset. Lot of inconsistency but mines the cheaper model. Catch ya later buddy!
The Grand Champ model is definitely a lot more sturdy and a bit tighter of design but it certainly could use some improvements on design and assembly. I also might be putting an extended stack on to increase the draw. Thanks a million for checking in again bro, appreciate you! 👊
Dyna glo makes some pretty good smokers for the price. I purchased the smaller vertical version about 3yrs ago as an introductory smoker and it has produced some fantastic cooks. I have as of recent been thinking of upgrading to the wide body model and also have been eyeing that grand camp as for something later down the road and your video is very encouraging for both smokers. Keep the vids coming and thanks👍
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Great videos man definitely sold me and more importantly my wife 😂 on the dyno glo 😊
Ha! You won't regret it. Welcome to best ribs, pork butt, brisket and pork belly of your life. I'm excited for you! 😎
Voiceover Lord over here. Love it.
Thank you so much for checking out the video and for the kind words, my friend. Cheers to you and happy smoking out there! 🔥
Just purchased the grand champ, really enjoy your video.... Subscribed brother 👍
Cheers! Hope you are enjoying the Grand Champ. I have been using it more and more as of late... I can't beat the flavor for multiple meats on larger cooks. Just keep feeding that fire box and you're in business. 😉
Your videos are the absolute best
Thank you, sir! 🙌 I appreciate you checking out the videos and for the kind words. 👍
EXCELLENT VIDEO
So Glad to find this... because these are the 2 smokers I have been thinking about buying, but truthfully didn't know which one...
Thank you so much for sharing this great video
Please NOTE:
The Background Music was a little too LOUD... making it hard to hear you at times
We don't need no stinkin' background noise...
We just want to HEAR YOU TALK...
Return of the mack!
Dahknesses!! 👊 Much thanks my guy! 😎
oh snap! Everett is Back!
Thanks a ton, JNY! 👊 More videos coming soon, promise it won't be as long in between vids. Cheers to you! 🙌
You didn't rest it long enough
Thanks so much for checking out the video and for the comment. Cheers and happy smoking to you. 🔥
nice trims on those briskets son!!!!
Much appreciated, Fred! 👊 Briskets a Blazin! 🐄
New sub 🚨. I enjoy your videos very much .
Thanks so much Fred! Much appreciated for checking out the video. Cheers and happy smoking my friend! 🔥
Have u done a turkey on the dyna
I haven't tried a whole Turkey because I don't think I could sustain high enough temps but I would like to do a Turkey Breast by itself... would prolly work out well. 🦃
You moved to the Equator, winter looking pretty good for you bro
Doughboy!! 🙌 You got that right, filmed in September sometime..... back before there were so many damned double bass auditions. I went to Philadelphia, Atlanta and Milwaukee but only made the semi finals rounds in all. Much blood was shed and many college children cried but I felt I played well in every round. I definitely took what was in the practice room with me for a change.... sometimes you show up to play these competitions and you're not the guy you thought you were, but in these last rounds I was that guy I wanted to sound like. Getting there, slowly but surely. Thanks for checking in my guy! More videos up soon! 👊
@@EverettBBQ right on, knew it wasn't that nice 60 miles east :) have a great Sunday
You would find a way to make dyna beat a 20000 smoker lol great vids
Welcome back!
Good to be back bro! Thank you for checking in my guy! 🙌
It's almost like youtube wants me to buy a smoker. House will be done soon. Any recommendations for a smoker under 500?
All the smokers have gone up significantly, so now Dyna is in the $300 area, the Grand Champ went from $500 to $600 but Webers are still consistently priced and have great exchange/trade-in value. I always recommend people to get a Weber Kettle first if they don't already have one. My stance is that it can do a little bit of everything and to this day, it's my favorite smoked pork butt. Probably the easiest, most efficient process and tastiest results of any pork butt has been with the slow-n-sear in the weber kettle. The only downside on the old kettle is capacity. You are limited to just one brisket at a time or just two small racks of ribs at a time. Outside of that, the versatility and practicality of the weber kettle is unmatched. In fact, you could probably find a deal on a new one on facebook marketplace. Since you're in South Indiana... I'm looking at a new one in Mooresville for $135 still in the box and it's green right now on facebook. You might be able to talk them down on price. Anywho, that's where I'd be looking... at least until some of these prices drop. I would recommend Dyna but I would wait until they start being more reasonable on their asking rates. Best of luck Nate! 👊
@@EverettBBQ thanks for your thoughts. I've never owned a weber. My last grill was a chargriller and I got decent with it. As far as capacity, i don't think i will have more than 20 or 30 but maybe once a year. So 1 brisket would be enough. I keep looking at the chargriller gravity fed but dad absolutely loves his pellet smoker. So, the decisions lol
@@EverettBBQ
2024... Dyna is at least $350. plus by the time you do the modifications so all the smoke doesn't leak out etc... that is another couple of hundred dollars.
Did you do any modifications on your Dyna?
@@EverettBBQ
2024... Dyna is at least $350. plus by the time you do the modifications so all the smoke doesn't leak out etc... that is another couple of hundred dollars.
Did you do any modifications on your Dyna?
I'm interest in the XD. Maybe you could do a meat side up vs. meat side down video on it🍺🍻🍺
That's not a bad idea because I'm interested in how much smoke is actually getting on the top side, as it seems like it's heavier on the underside for most cooks. Cheers, Darnelle! 🍻
Great video love your humor… the sound of your chewing is worth omitting 😅…
Best of luck to you buddy.
Thank you so much for the kind words! I promise I'm getting better about the chewing noises. 😂
Nice video, just wondering what temp you cook to?
Mostly 203 internal if it's brisket, pork butt or chuck roast or pork belly.... then like to kill the heat and hold it for hours. In my opinion, that's when the REAL flavor starts is that LONG hold for hours. I like to hold a pork butt in my oven at the warmer setting to 145 for hours.... then open it up the next day for early lunch! 😎
Those briskets are off the chain.
Scully, you da man! 😎 They turned out well and the burnt ends were out of this world. Thank you, Sir! 🙌
I loved the bark on both. That air flow is bark machine.
Good lookin briskets Joe!
Thanks so much Rob! 🙌 One day the sugar brisket, one day I promise. 💯
I got that same wide body Dyna-glo smoker...love that grill. My favorite things to put on it are Ribs and Beef Cheeks. I just have a hard time finding the cover for the smoker
Awesome, Darrell! I couldn't agree more, this thing is a rib machine! 🍖 I bought a generic cover that was on sale at Meijer for $15, liked it so much ended up buying the same cover for two other cookers.... same model cover fits the Dyna-Glo, Masterbuilt and Chargriller. I would start checking the stores beginning of August, to find some knocked down covers/cases that they don't sell. I love the Dyna-Glo made cover but it is never on sale. I'm just not gonna pay $50 for cover just because it has a logo on it. 💯 Cheers my friend! 🍻
@@EverettBBQ , love your personal touch to your videos!
Dyna is being slept on. I love mine. Always comes through
You know it, DP! That Dyna is one of the best smoking machines in all the land. Smoking a Ham RN Cheers to you and yours bro! 🍻
@@EverettBBQ thank you! I learned how to run it from you and your videos. Lol thanks again. Two racks of Spares on it now. Rocking at 250 since 11:30. Just added more wood.
Thanks again
To me you're the Snowman.
How did you get 140@2hrs on the Dyna? that had to of been a hot fire....Guessing you had zero stall?
Not much of a stall at all with that cook if I remember correctly and yes, Dyna took off on that particular day. Thank you so much for checking out the video and commenting. 😎
Good to hear from you again missed you mate.
Thanks so much, TCD! 🙌 Been hitting the audition circuit pretty hard but should have more vids up soon. Cheers my man! 🍻
Looks like you should have bought an old country brazzos
No Brazzos, Pecos or any other Old Country can compare to the almighty Dyna-Glo! 😅 Thanks so much for checking out the video. 👍
Did you mod your Dyna at all? I got one coming Saturday.
I only have one modification that isn't in box and that is some food grade high temp sealant between the fire box and the cook chamber as well as the smoke stack and handles. Pretty much anywhere there's a hole in the cook chamber, I sealed it with that food grade high temp sealant... it was called Sil-Bond High Temp Silicone and I think it's around $9 on amazon. I would recommend that but outside of that mine is factory.
Best of luck building your Dyna and happy smoking to you my friend! You are in for a treat!!! 🔥
Been looking at both smokers for awhile now. I currently smoke on a Weber kettle, but I want more room to cook more meat on. Do you feel that they’re even or is the Dyna significantly better? Also, I live in Michigan so would one be better than the other in cold weather? Thanks!
I'll be honest that cold weather and Dyna aren't great bedmates because of the thin metal but I will say that my ribs are best of the Dyna-Glo. To give the weber kettle its due, I still feel my kettle brisket w/ the slow-n-sear attachment is just as good as any brisket for smoke flavor and consistency. I do have to mention that there's no smoke flavor like the ole Dyna-Glo smoke! As far as the Grand Champ, I would consider spending a little more if you want a real offset style smoker. Best of luck with your decision. 🔥
Fantastic my friend. I would go with the offset smoker. Just love these cookers🔥🔥👍
It was a tough choice for sure. I gotta say both briskets were pretty sassy! Thanks a million for checking out the vid my man! 👍
What temp did you pull it at, how long did you rest it?
I pulled these briskets in the 170s if memory serves. I believe this cook, was a 8 hour hold/rest. Cheers Burnt Endz! 👍
Been missing the videos,been wondering if you were still in town or playing music elsewhere.I took advantage of the 50 degree day Weber Kettled me up a 3lb meatloaf today.🔥👍🍻
I think I smoked a ham and some ribs that day it hit 50. 😅 Sure hope we've seen the last of the snow. Meatloaf sounds awesome, Steve! 🔥
that looked insanely good man
Kenneth, thanks a million man! They both made a mean brisket and I got to use the video as an excuse to go crazy on some burnt ends! 😜😆 Cheers bro! 🍻
They look great Joe!
Ben! Wut up! 👊 Thanks a million my man! Cheers bro! 🙌
Funny how Dyna and Joe Everett always deliver👊🏼🍻🇺🇸 Great cook, Live ya brother, keep Rockin it👍🏼🇺🇸🥃
You already know, TPC! Dyna for the win and the bragging rights to the backyard! 🔥🔥🔥 Thanks for checking it out bro! 👊
@@EverettBBQ you bet brother🤘🏼🔥🤘🏼
Welcome back dude! Missed u man, another solid cook as usual.
Thank you CJ! It is good to be back, will be posting more soon. Cheers my man! 🍻
Great to see ya back at it! I've heard good things about the dyna.
Yes, sir-eEEE! More videos coming up and more Dyna and MORE briskets!!! 🐄🐄🐄 Cheers! 🍻
@@EverettBBQ The Over /Under on the time for your next video is 2 months...I'll take the OVER :-P
@@wulfspyder838 You lose AGAIN, Wulf Spyder! 😜
What did you pour on the paper?
I used beef tallow on the paper wrap phase. I said it on the other wrap but of course that part of the video lost audio. Some days are better than others. 😂 Thanks for checking out the vid, Kody! Cheers to you and yours! 👊
@@EverettBBQ
Now you have to make some Tallow Cowboy Chocolate Chip Cookies.. YUM
1st like!
I dig your videos a lot. I have a Dyna Wide Body smoker. The first 2 cooks were fairly good. But the last 3-4 I can’t keep 250 or even get it higher. I had to crack the door actually. 3 questions. How much coal do you use to start? How much do you use to refuel? Any tips any this? Love the smoker but it’s frustrating at the moment. Thx brother for any help.
Thanks so much for the kind words, Chris! I use about 1/3 of a chimney of briquettes for the fire starting, then fill the fire box with a small layer of briquettes mixed with fire chunks and fill the rest of the fire box with lump charcoal. (Leaving just enough space for the chimney to start it up). On refueling, I use they same 1/3 chimney of briquettes and then top it off with another 1/3 chimney of lump charcoal.
I would try to dump the ashes under the fire box earlier in the process (maybe after the first refuel) and use more lit briquettes when refueling to make sure the fire is still burning clean. Less wood and more charcoal is usually where I lean as far as what the ratio is.
Best of luck managing temps and happy smoking to you, sir! 🔥
Try adjusting your air flow vents. If it is too hot close them and try to get it where you want it.more flow means more heat.That is how I do it. I think the dina has a chimney adjustment.,and a firebox adjustment.
I will try the pickle juice tip. Sounds great especially for pork. Those briskets look awesome.
It definitely has been effective on both brisket and ribs thus far... especially when I'm not going for a sweet flavor profile. Thank you so much for checking out the video. Cheers and happy smoking my man. 🔥
Great to see you back on here brother!!! That was an awesome video and I really like the comparison competition! Both looked great but I go with Dyna as well my friend👍 still love the Caddy!!!! Giddy Up!!!
Joey Lilly! 👊 Thanks a million my man! That Caddy's days are numbered I swear! 😂 Cheers bro! 🍻
@@EverettBBQ Peace! My brother!!!
Awesome looking briskets! Found you on the live stream tonight! Subbed and will be watching more!
Much appreciated, Joe! Cheers to you and happy smoking out there my friend! 🔥
Missed you man! Great cook bro I hope to see more videos soon!
Fo show playa! I will admit some may be from the past but some will also be from the future! 😎 Cheers Boss Bailey! 👊
Incredible briskets you got some good skills there my brother 10 out of 10 by the way love your videos always funny but always food comes out absolutely fantastic
Thank you so much for the kind words, Jorge! I got pretty lucky to sync these two briskets up, wish I still had some of those burnt ends left! 😂 Cheers and happy smoking my man! 🔥
@Everett BBQ thank you my brother 💯 🔥
glad to see that your back but I have a quick question about dyna, I just bought the same one you have but I'm having a tough time getting it past 200 and keeping it steady. I'm using the same kingsford you are using, I refuel probably around every 2 hours but I can't get it to go past 230 tops and I have all of the vents open. I hope the master can help guide me with my problems.
I would question first how much wood to charcoal ratio you are going with? Assuming you are using just a few small chunks with mostly charcoal, I would then ask how tight your seals are and did you use any food grade sealant when you assembled your Dyna? (Just want to know first) Have you spotted any leaks by chance?
My first solution is to possibly add more lump to the mix with briquettes on bottom so the smaller lump pieces don't fall through. I might try half and half lump and briquettes to see if that will help give you a higher temp spike but sustain your fire with the base of kingsford briquettes for the consistency.
In this current season, weather being what it is, I am using at least half lump to make sure I can stay around the 250-275 area.
You might also try loading a larger chimney at first to get the temp going and if you're going to do a long cook, I strongly encourage larger chimneys with regular ash pan emptying.
Hope all is going well with your Dyna, cheers and happy smoking! 👊🍻🔥
@@EverettBBQ will do, thanks for the suggestions
I had mine in 20 degrees weather yesterday full vents open and it got all the way up to 350 and I didn’t use any sealers when I put it together
@@Kjames7199 Dude, that is impressive! I am jealous! What fuel combination you going with to get that high of a temp?
Both look awesome man, I like that chargriller though, that's pretty nice. Did the fire basket come with it?. I'm like you its not hard to see how the grain runs
Thank you so much Brandon! I have been very happy with the Chargriller thus far. Love the cooking capacity and the smoke flavor it produces but it is definitely high maintenance if you want to go all wood splits. Yes, the Fire Basket was included. I often go without it FWIW. Cheers and happy smoking my man! 🔥
@@EverettBBQ I am curious about the taste of full splits versus lump & chunks. I have the 18.5" WSM and the food tastes great already. It's also easy to over smoke with too many chunks in the WSM. Does stick burners produce a much lighter smoke flavor and richer smoke profile than smoldering chunks? Thanks! Your videos rock!!!
Good lookin brisket bro! I'm not just super impressed with my chargrilled offset. Lot of inconsistency but mines the cheaper model. Catch ya later buddy!
The Grand Champ model is definitely a lot more sturdy and a bit tighter of design but it certainly could use some improvements on design and assembly. I also might be putting an extended stack on to increase the draw.
Thanks a million for checking in again bro, appreciate you! 👊
Knock off the gangsta!! Talk like a grown up.
Dats 100, on the real. I got responsibilities up in muh candy... good lookin out Patna! 😎
1st!
Do you seriously smack your mouth like that when you eat all the time.....my guess is you eat a lot of meals alone!
Thanks for checking out the video and for commenting. Cheers to you. 🔥
Dyna glo makes some pretty good smokers for the price. I purchased the smaller vertical version about 3yrs ago as an introductory smoker and it has produced some fantastic cooks. I have as of recent been thinking of upgrading to the wide body model and also have been eyeing that grand camp as for something later down the road and your video is very encouraging for both smokers. Keep the vids coming and thanks👍
Much appreciated, Kelvin! The ole Dyna is a mean smoker for certain, I will definitely keep posting and thanks again for the kind words. Cheers! 👊
My 7-year-old might think you're intro is entertaining and funny but I think it's annoying.
What an interesting dichotomy in your household. Best of luck to you.
I like it, it's funny😂
Then WHY are you here?
If you do not like this FREE Video...
Go Away... Bye Bye