The Dyna Glo wide body is a COS with an undersized firebox. I do briskets for noon football games and believe me it's no fun having to wake up every 3 hours to add more charcoal, I removed the cheap fire box and built a 20"×20"×14" box out of 1/4" steel and covered the thin metal smoke chamber with double sheets of 1/8" steel,now it's a smoker worth using.
One more comment... lol!! I just did a similar sized brisket over the weekend. I pulled mine at about 135 and wrapped it. That was too early to really develop a good bark... and ran it up to 205 internal in the thickest part. It was SOOOOO juicy though!! I'll be posting that video tonight or tomorrow. I think the next one I do I'll split the middle on where you pulled and wrapped and when I pulled and wrapped. I do like more bark than I came up with this past weekend.
Thanks so much for checking out the vid! Probably the way to go is splitting the difference but it's all about how you like it. I definitely like it barky but it is not a deal breaker. As long as the brisket has great beef flavor and it's tender, those are pretty much the only real rules I'm out to follow. Cheers! :)
Yea, so it doesn't need to be aerodynamic in that smoker. You can trim it for air flow if that makes you happy, but the smoke flows upwards and not over the brisket back to front like on a conventional stick burner. I've actually left more fat cap on and put it cap side down recently with great results.
I am making it aerodynamic so that it sits flatter on the cooking grate and doesn't pool but largely so it will cook evenly and won't have overdone parts... to each his own I suppose. Thanks for checking out the video.
Hello! When starting Dyna have you ever considered filling the box full of what you wish and then in a corner in the ash catcher put a wax cube and let it only light part of your coals and let the coals burn longer that way? Just a thought, thank you, and great video!👍
I usually want to get the cooker up to temp quicker than what that would take but starting a cube or tumbleweed in just the corner might work out in the summer months. I will definitely give it a shot. Thanks for the idea! 🙂
Thank you so much for checking out the video and for the kind words. It has been a few months since this cook but I think it took roughly 12 hours in the smoke and then a few hours wrapped with a 90 minute rest. (I recommend longer now a days) Best of luck with Brisket Cook and happy smoking my friend. 🔥
Yes sir. Mine is the wide body and still my favorite rib machine to this day. Not sure but the standard model probably needs a smaller Brisket. Best of luck Jay Z.
Your video was very informative and entertaining. I’m relatively new at smoking and I just ordered this smoker. How did you season it? Also, is the hickory and pecan chunks you added in the beginning the only time you added chunks or did you add with every top off?
I seasoned it with Pam Cooking Spray before my initial burn in. I believe at the time I had the "Grill" version of Pam but any Canola Oil based spray should be ideal. Canola has a slightly higher smoker point than Olive Oil for what it's worth. I think the first burn in, I cooked some biscuits, two on each side of four racks just to figure out hot spots and see how it did in general. It surprised me to see how well the top grate cooked compared to the lower grates. If it's a larger piece of meat, I do tend to add more chunks in the second refuel but I find meat will only take smoke flavor to a certain temperature. Just my opinion but, I believe once you go over the 160-170 range on a brisket or port butt, it's probably maxed out on smoke flavor and smoke ring. Smaller cuts like Ribs, I will likely just go with the initial wood that was added. Thank you so much for watching!
My Dyna never really spikes up past 270... the refueling can spike the temps back up but usually not too much more than 255 once it gets going. Thanks for checking out the video and for commenting. 👍
I have, but with mixed results. Thus far the best solution has been a loaf pan next to and just above the fire box. I haven't tried both though, might be something to look into this summer for sure. Thanks for the idea. 💡
I have yet to paint Dyna, as the only spot that has lost paint is just behind the firebox. I have had it covered and cased every day with limited exposure to the elements. Cheers and Happy Smoking, Big Kountry! 🔥
how do you clean it out? I just got one and the last smoker i had similar to this got completely moldy. I know its not really practical to wipe out or clean a smoker, but what do you do for maintenance to keep the mold out?
I scrape the interior pretty regular because I don't want to use too many chemicals inside my smoker and then clean the grates separately. After that, I like to get the hottest fire that I can going to burn off anything else, then get a cook going. Thanks so much for checking out the video and happy smoking, C Ski! 🔥
Heya, awesome video! I'm thinking of buying this smoker. I've seen a lot of reviews say they needed to seal the smoker with high-heat food-grade silicone. Did you have the same issue?
Thanks Nickolas! I did in fact order and installed food grade silicone when I put the Dyna-Glo together. I applied the silicone to the connection between the firebox and cooker, the handles, thermometer and basically anything that the cook chamber connects to. I also touched up the seals inside the cook chamber for good measure. I am considering installing a gasket to go between the firebox and the firebox door to help with some leakage but it's pretty tight at the moment. Really nice smoker, especially for the money!
@@EverettBBQ Awesome, kk sounds good, thanks for the info :) your videos are great man, fun and joking at the same time and showing how to do things, keep it up!
How many hours can the firebox go with briquettes(royal oak or kingsford standard?) minion method before needing a top off? Considering one but would like to know how troublesome an overnight cook would be versus my current weber grill snake method.
I wouldn't try the Dyna-Glo on an over night cook without being in attendance. The firebox is just not large enough to execute a proper snake or minion method IMO. I am experimenting with a steel plate that would help divide the coals in a "U" shape but so far it's just cutting off too much heat. There isn't enough room for an "S" pattern or a snake approach. I would say that the firebox can go from 3.5 to 4 hours on just briquettes but in colder temps, the thing won't get the same life. It is closer to a 2.5 to 3 hour window in the cold but with a mixture of lump and briquettes, you can maintain for at least 3 hours in the cold. Nothing wrong with the weber kettle IMO, I am doing a cook Dyna vs Karen the Kettle right now and both racks of ribs are looking boss! :) Best of luck! B-)
This is still my favorite smoker that I own and I now have four different smokers. It is the superior rib machine in my opinion and my best smoke ring as well as bark is produced on ole dyna-glo. Thank you so much for checking out the vid. :)
Said and done. I have a video in the process as we speak. Going to do another Brisket on the Dyna-Glo in the cold for a 8-9 hour cook. Will show how I like to refuel, stir and ration out the charcoal. Thanks so much for checking out the video! :)
@@EverettBBQ sorry let me rephrase. On a traditional stick burner, you want the thin blue smoke. Weber smokey mountain doesnt require a thin blue smoke because of the design. I noticed you had lot of bloomey smoke coming out of the dynaflo so thats why i asked. It is like a smokey mountain where all that bloomey smoke is ok on a dynaflo smoker?
I have found with my Dyna that I need to establish a rhythm of refills so to speak. After the first 3-4 hours, I keep refilling every two hours for long cooks. I usually have a chimney on the ready, just so I don't have to mess up the timing. If you paper wrap and it's not wrapped correctly, it can seriously deter your cooks, that's for sure. Best of luck keeping a temp and hoping your next smoke turns out sensational! 👍
The Dyna Glo wide body is a COS with an undersized firebox. I do briskets for noon football games and believe me it's no fun having to wake up every 3 hours to add more charcoal, I removed the cheap fire box and built a 20"×20"×14" box out of 1/4" steel and covered the thin metal smoke chamber with double sheets of 1/8" steel,now it's a smoker worth using.
Do you have a video of what that looks like?
Sounds awesome. 😂
Would definitely be interested to see that. 😎
I lost faith when your flat looked a little dry, but holy shit that burnt end was perfect
That is the funniest thing I’ve ever seen in bbq! The clapper
LOL! I couldn't resist... to me, I like to call it the clapper test instead of the dangle test. 😆 Jason Garrett shout outs 4 life! 🤣
I can see Everett’s BBQ opening soon.
alsjka, thanks so much. I have thought about it with the shortage of quality BBQ options in Indianapolis. 😂
good stuff
Much appreciated for checking out the video and for the comment! Cheers to you and happy smoking out there my man! 🔥
One more comment... lol!! I just did a similar sized brisket over the weekend. I pulled mine at about 135 and wrapped it. That was too early to really develop a good bark... and ran it up to 205 internal in the thickest part. It was SOOOOO juicy though!! I'll be posting that video tonight or tomorrow. I think the next one I do I'll split the middle on where you pulled and wrapped and when I pulled and wrapped. I do like more bark than I came up with this past weekend.
Thanks so much for checking out the vid! Probably the way to go is splitting the difference but it's all about how you like it. I definitely like it barky but it is not a deal breaker. As long as the brisket has great beef flavor and it's tender, those are pretty much the only real rules I'm out to follow. Cheers! :)
Yea, so it doesn't need to be aerodynamic in that smoker. You can trim it for air flow if that makes you happy, but the smoke flows upwards and not over the brisket back to front like on a conventional stick burner. I've actually left more fat cap on and put it cap side down recently with great results.
I am making it aerodynamic so that it sits flatter on the cooking grate and doesn't pool but largely so it will cook evenly and won't have overdone parts... to each his own I suppose. Thanks for checking out the video.
Hello! When starting Dyna have you ever considered filling the box full of what you wish and then in a corner in the ash catcher put a wax cube and let it only light part of your coals and let the coals burn longer that way? Just a thought, thank you, and great video!👍
I usually want to get the cooker up to temp quicker than what that would take but starting a cube or tumbleweed in just the corner might work out in the summer months. I will definitely give it a shot. Thanks for the idea! 🙂
@@EverettBBQ you're welcome and what you say makes sense. Happy barbq-ing!
I bought same smoker & I have a 19lb brisket. How long did your 18lb brisket take? Thank you in advance, great videos!
Thank you so much for checking out the video and for the kind words. It has been a few months since this cook but I think it took roughly 12 hours in the smoke and then a few hours wrapped with a 90 minute rest. (I recommend longer now a days) Best of luck with Brisket Cook and happy smoking my friend. 🔥
Is this the wide version of the dyna glo? I have the regular and I doubt a brisket like that will fit.
Yes sir. Mine is the wide body and still my favorite rib machine to this day. Not sure but the standard model probably needs a smaller Brisket. Best of luck Jay Z.
Your video was very informative and entertaining. I’m relatively new at smoking and I just ordered this smoker. How did you season it? Also, is the hickory and pecan chunks you added in the beginning the only time you added chunks or did you add with every top off?
I seasoned it with Pam Cooking Spray before my initial burn in. I believe at the time I had the "Grill" version of Pam but any Canola Oil based spray should be ideal. Canola has a slightly higher smoker point than Olive Oil for what it's worth. I think the first burn in, I cooked some biscuits, two on each side of four racks just to figure out hot spots and see how it did in general. It surprised me to see how well the top grate cooked compared to the lower grates. If it's a larger piece of meat, I do tend to add more chunks in the second refuel but I find meat will only take smoke flavor to a certain temperature. Just my opinion but, I believe once you go over the 160-170 range on a brisket or port butt, it's probably maxed out on smoke flavor and smoke ring. Smaller cuts like Ribs, I will likely just go with the initial wood that was added.
Thank you so much for watching!
Did that much coal and lump spike temp up pass 270?
My Dyna never really spikes up past 270... the refueling can spike the temps back up but usually not too much more than 255 once it gets going. Thanks for checking out the video and for commenting. 👍
Have you tried syn dyna with a full water pan for temp control?🍺🍻🍺
I have, but with mixed results. Thus far the best solution has been a loaf pan next to and just above the fire box. I haven't tried both though, might be something to look into this summer for sure. Thanks for the idea. 💡
Have you ever had to paint that firebox on dyna
I have yet to paint Dyna, as the only spot that has lost paint is just behind the firebox. I have had it covered and cased every day with limited exposure to the elements. Cheers and Happy Smoking, Big Kountry! 🔥
How long did it take you to trim that beast?
At least 20 minutes on the cutting and trim, then roughly 10 mins to inject and marinate.
We have a "clapper" alert Jason Garrett...LMAO
Jason Garrett woulda been proud. :D Thanks for checking out the vid! :)
how do you clean it out? I just got one and the last smoker i had similar to this got completely moldy. I know its not really practical to wipe out or clean a smoker, but what do you do for maintenance to keep the mold out?
I scrape the interior pretty regular because I don't want to use too many chemicals inside my smoker and then clean the grates separately. After that, I like to get the hottest fire that I can going to burn off anything else, then get a cook going. Thanks so much for checking out the video and happy smoking, C Ski! 🔥
Look when you smoke your Turkey do you pan it or put it on the rack
Right on the grates is what I prefer but you can also use a cooking rack to make it easier to get in and out of your smoker but either way works.
Heya, awesome video! I'm thinking of buying this smoker. I've seen a lot of reviews say they needed to seal the smoker with high-heat food-grade silicone. Did you have the same issue?
Thanks Nickolas! I did in fact order and installed food grade silicone when I put the Dyna-Glo together. I applied the silicone to the connection between the firebox and cooker, the handles, thermometer and basically anything that the cook chamber connects to. I also touched up the seals inside the cook chamber for good measure.
I am considering installing a gasket to go between the firebox and the firebox door to help with some leakage but it's pretty tight at the moment.
Really nice smoker, especially for the money!
@@EverettBBQ Awesome, kk sounds good, thanks for the info :) your videos are great man, fun and joking at the same time and showing how to do things, keep it up!
My wnew wide body came with the door gasket
@@arronwhittenburg5477 Interesting. A gasket to the firebox door? That's a pretty sweet deal if so.
👊🏻🤘🏻
👍
How many hours can the firebox go with briquettes(royal oak or kingsford standard?) minion method before needing a top off? Considering one but would like to know how troublesome an overnight cook would be versus my current weber grill snake method.
I wouldn't try the Dyna-Glo on an over night cook without being in attendance. The firebox is just not large enough to execute a proper snake or minion method IMO. I am experimenting with a steel plate that would help divide the coals in a "U" shape but so far it's just cutting off too much heat. There isn't enough room for an "S" pattern or a snake approach.
I would say that the firebox can go from 3.5 to 4 hours on just briquettes but in colder temps, the thing won't get the same life. It is closer to a 2.5 to 3 hour window in the cold but with a mixture of lump and briquettes, you can maintain for at least 3 hours in the cold.
Nothing wrong with the weber kettle IMO, I am doing a cook Dyna vs Karen the Kettle right now and both racks of ribs are looking boss! :)
Best of luck! B-)
How do you like this smoker ?
This is still my favorite smoker that I own and I now have four different smokers. It is the superior rib machine in my opinion and my best smoke ring as well as bark is produced on ole dyna-glo. Thank you so much for checking out the vid. :)
@@EverettBBQ thanks 🙏
I bought the same smoker but I'm having a hard time controlling the temp can you make a video or give me a link to help me out
Said and done. I have a video in the process as we speak. Going to do another Brisket on the Dyna-Glo in the cold for a 8-9 hour cook. Will show how I like to refuel, stir and ration out the charcoal. Thanks so much for checking out the video! :)
Same problem here going to nurse it thru a turkey next
@@arronwhittenburg5477 Here's the link to my fire maintenance video > th-cam.com/video/_QfSaSHouiQ/w-d-xo.html
@@EverettBBQ watched this the other day for my 1st use. Helped a lot thanxs.
Does the thin blue smoke apply for this stick burner as well?
You can definitely get some sweet thin blue smoke with the ole Dyna-Glo. She smokes with the best of 'em. ;)
@@EverettBBQ sorry let me rephrase. On a traditional stick burner, you want the thin blue smoke. Weber smokey mountain doesnt require a thin blue smoke because of the design. I noticed you had lot of bloomey smoke coming out of the dynaflo so thats why i asked. It is like a smokey mountain where all that bloomey smoke is ok on a dynaflo smoker?
That riff at the beginning sounds awfully similar to "Willie the Pimp"
I believe it's called "Double You" by the Mini Vandals. I's a longer song but I like the riff on the front end a lot.
I have a injection I use on meat that uses half ACV half water and half coca cola salt pepper and moondust *
Sounds interesting, might have to give that a shot. Thank you for checking out the video. :)
I can't hold temp for shit in this smoker......maybe the weather and that it's wrapped to shit, has something to do with it lol.
I have found with my Dyna that I need to establish a rhythm of refills so to speak. After the first 3-4 hours, I keep refilling every two hours for long cooks. I usually have a chimney on the ready, just so I don't have to mess up the timing. If you paper wrap and it's not wrapped correctly, it can seriously deter your cooks, that's for sure. Best of luck keeping a temp and hoping your next smoke turns out sensational! 👍
You know those small dark spots are cow poop
4 reel, b?
Tasty but Dumb..And you still touching it..😂😂🤣🤣
LOL - You aint lyin! :D