Much appreciated Adam! It was one of the first things I wanted to do when I got the Gravity Series and I really didn't see anybody else comparing these same cookers, so it is kind of the video that gave me the kick in the pants needed to turn the camera on. Cheers! 🍻
Thanks so much Tom. Your videos are awesome and I have certainly learned a lot of mods I'd like to apply to my smokers from your shows. Thank you and keep up the great work! :)
In my mind, you also need to consider the price difference between the two. $500 for the MasterBuilt, which I have to say definitely has my curiosity up, vs. $176 for the Dyna-Glo on Amazon. Even adding the cover on the Dyna-Glo for another $35 still puts the price at less than half of the MasterBuilt. I know where my vote is going. Also, I do not own either of these, but considering both. I think I've made my decision. Thank you for the video, Everett BBQ.
Good points. Also - I would recommend the wide body version of the Dyna-Glo for Briskets and Ribs. That way you can cook a large brisket with room for other food during a long cook or multiple full racks of ribs. Thanks, James!
I think you've inspired me to finally start YouTubing my grilling and road trip experiences! I just shared this video on my Facebook page and will start this weekend!
I like to pinch it down at least half, but if you have passed 250, then I like to leave 1/4 open is my experience but everybody's area/location/humidity is different. Hope everything is going well and that you are experiencing tasty, smokey results from you Dyna! 😎🔥
How do you keep your temperature to stay steady? If I fill the basket up and put coals on top, it will go above 325 and trying to use the damper makes dirty smoke with no air flow.
I usually try to add a small chimney of coals to just the front corner and my goal is that it catches diagonally before the entire box gets going... I usually never top out above 275-285 but I do also use that loaf pan as a bit of a heat deflector and using the side damper helps but I rarely choke out the top stack. If you're using lump, I would go combo lump and briquettes to take the heat spikes down. If you're already using a combo, I would use less lump and more briquettes. I have also been running with less wood chunks and smaller pieces at that to keep my flare ups and smoke flavor a little more judicious for lack of a better term. I think Dyna cooks hot in the summer months for sure, so I will also build a more modest fire in general until the weather changes. Thanks so much for checking out the video and for the comment. Cheers to you and happy smoking my friend! 🔥
11:00 Beautiful looking ribs, dude! I just got a the 36" Dyma-Glo vertical for Christmas and I can't use it right now (Canada, lol) so I'm stuck watching UA-cam videos about Dyna-Glos. You vids are great, keep it up!
Thanks so much, Klaus! You've made a great choice. The ole Dyna is still one of my favorite cookers on the planet. Ribs and outstanding brisket are in your future, Sir! 🙌 Happy Holidays to you and yours! 🎄
Thanks, Ed. I wish the fire box was twice that size but yes, I also have to reload quite a few times on brisket and pork butt smoke sessions.... I also enjoy messing around with it too. 😁 Cheers to you and happy smoking out there! 🔥
Yep,I totally agree. I bought one several years ago and have removed the undersized firebox and built a 20"×20"×14" firebox with 1/4"steel and put 2 separate sheets of 1/8" with insulation in between on the smoke chamber and installed a bigger chimney, now it's a smoker that I can use for long cooks.
The Dyna Glo works well for ribs, it will go 3-4 hours before having to add coals,for a long cook like brisket I would definitely go with the Masterbuilt gravity smoker.
I use the top rack on the Masterbuilt (holy cow, spell-check, that was awkward) whenever possible. temp up there matches the setting better. Love your videos!
Thank you so much, Guy! You are right. I have been using more of the top rack in recent cooks due to the same observation you made. Couldn't agree more. Cheers to you my man and happy smoking out there! 🔥
@@EverettBBQ I have a few people trying to get me to post some videos, but I feel awkward. I think you may have inspired me! I've always said you can cook great ribs in a mail box if you do it right.
Good point... I think you have inspired me to do a different BBQ Test. Thank you so much for checking out the video and for commenting, sir. 👍 Cheers and happy smoking to you! 🔥
The Masterbuilt is hands down the more user friendly and easy to use but yes, controlling the smoke is an inexact science in the Gravity Series... I think that's where Dyna wins out honestly. Thanks so much for the idea and comment rburn! 👍
Thanks for the video, I was wondering how the Dyna actually smoked. Seen it once and of course on Amazon. The price is so low had me wondering if it smokes good or not. I was also worried about the size of the firebox, seems a little small, but you made it seem like it works fine.
It works really well but it is very high maintenance on the refueling and timing of it. Still to this day some of the best ribs that I've ever eaten and some of the craziest smoke rings I've produced. The biggest downside is that the smoker is made of very thin metal and I am worried how long it will hold up but considering the price, I feel I've already gotten my investment back. Thanks so much for checking out the video and happy smoking! 🔥
Outstanding, Sean! My last two Dyna-Glo cooks I feel are very descriptive on how to build the fire in the Dyna. I like to use a combination of charcoal and briquettes with just a few chunks of wood in the fire box. Four or five small chunks of hickory, a bed of charcoal briquettes, then a top layer of lump charcoal. I try to leave the front corner of the firebox open for a small number of lit charcoal briquettes from a chimney. That usually keeps the Dyna going 250-275 for me. I also like to use a small water pan on one of the lower racks inside the cook chamber. Best of luck Sean and happy smoking to you, sir! 🔥
I did not flip the ribs over until the wrapping phase. In the foil wrap I like to finish cooking it meat side down, so that it cooks in its own juices. To be honest, I am not worried about starting my smoke sessions at any temperature because the lower temps and early smoke is what I'm trying to put on a lot of larger cuts of meat as of late. Happy smoking out there! 🔥
I don't believe there's a big difference in size of the fire box on either model so consequently, the standard dyna glo burns much hotter from the feedback I have had. Let me know what you find out and happy smoking! 🔥
@@EverettBBQ ok thanks I did a test burn last night and I did the fire box like how you started yours and it shot all the way up to 300 degrees so I'm going to play with it do some test maybe add less charcoal to basket maybe put water pan and just got some gasket sealer for doors
Depends what you're cooking and how you're trying to cook it. I can usually do a nice rack of ribs no problem but I don't take too much time on ribs, probably just over four hours of cook time in the 250-275 range before refueling depending on temps outside, humidity, wind, etc.
Thanks very much, Shane. I believe Dyna is for charcoal and wood chunks as the best combo but that' just my opinion. I have never had success burning just wood splits, no matter how small. It really needs the consistent burning of charcoal but again I have heard of other folks getting away with burning just wood. I don't believe it is the way, just my two cents. When it comes down to it, you do you boo boo. Really appreciate the comment, sir.
I’m also from Indiana. I have a pellet grill, electric smoker, and a Kamado grill. I’ve smoked everything on all of them. Thinking about getting an offset. My first choice was an Oklahoma Joe’s. After watching several videos, including yours, I’m going to take a good look at the Dyna-Glo!
Offset is the way to go for sure, at least it is an option we should all have on cooks. I have read some good things about Oklahoma Joe's as well but can't say I have any experience with them. All I can say is that the Dyna has a special place in this backyard amongst the family of smokers. ;) Best of luck, Tim! :)
@@EverettBBQ Just ordered the Dyna wide body. Hopefully the weather cooperates after I get it. Probably try a few racks of ribs until I get used to the heat management. Have to experiment a little before I try a brisket.
I just got standard version of Dyna Glo. Haven't used it yet. I see people doing coals and wood every 30 minutes or doing what you do and filling it up and pouring started coals on top. Does the smoker maintain for longer with this method. I do a lot of pork butts NC BBQ style.
I think my way of refueling already lit coals will result in the cleanest fire but both methods of refueling will help you maintain consistent temperatures. Best of luck with your Dyna-Glo and thanks for checking out the video. :)
I would like ribs to be between 200-205 and the probe going in with just a slight resistance but still falling in. I have found that anything 207 and above, you can get in the danger zone of them falling apart. While some people love that, I want them to stay on the bone for a couple of bites at least. 😉
If I'm glazing sauce on after a wrap, I like to do it in the 200-205 range. That way I'm just tacking the sauce on for about 15-20 minutes max but If I'm going unwrapped, I will likely sauce them a earlier and apply a second sauce as a glaze at the end to give it a nice finished look. On the Foil Wrap - I use Parkay squeeze butter, brown sugar and honey. I working on a finishing dust for the wrap that has brown suger and honey powder in it but the dehydrated butter hasn't given off the same flavor as the old fashioned parkay. Best of luck with your ribs Jonny! :)
Hello, Michael. Thanks so much for checking out the video. My Dyna-Glo is the Wide Body model. From what I have looked into, they operate a little differently on fire maintenance and they vary significantly on temperatures. Happy Smoking! 🔥
Hi Robert. This basket is the stock model that came with the cooker. I am looking at fabricating a new more durable basket though, as the stock model is beginning to warp somewhat. Thanks so much for checking out the vid! 😉
The gasket on the cook chamber door came with the Dyna-Glo but the fire box door does not have a gasket on it. I am considering installing one myself. Thanks for checking out the vid. :)
This might help -> ua-cam.com/video/_QfSaSHouiQ/v-deo.html It's more of a how to use the dyna glo video but the brisket turned out really well. I won't say it's the same exact flavor as a traditional stick burner but it gets some quality results. Thanks so much for checking out the vid. :)
Yes, Sir. The wide body is a must for brisket and multi-rack rib cooking IMO. With the rib grate, I can rock out four racks of ribs simultaneous with room for other meat as well. The standard model is also a solid cooker but I am biased towards the wide body model. Thanks for checking out the video! :)
The first mod and a must, I believe, is installing and assembling your Dyna-Glo with food grade silicone sealant. I applied sealant to the cooker and fire box connections and pretty much every entry point that is made in the cooking chamber. Best of luck and thanks for checking out the vid. :)
What I did with my food chamber was turned the lights off in the living room where I assembled it, put a bright flashlight in the food chamber and closed the door. Every crack of light got a dabble of red RTV. Check my page for the video
Great to know another Hoosier! Yes, the ribs when they get a little overdone, they stay tender but too much to where they are falling right off the bone. I'm aiming for them to stay on there long enough to get a bite or two. 😅 Thanks for checking out the vid! 👊
I just got my Dyna in, all set up. Rollin some St. Louis style to get my feet wet, did some mods, too. Red silicone on the joined parts during assembly, black silicone on noted leaks during seasoning, and cut two holes for probe grommets. Worth it. imgur.com/a/EOSN3Tm Wife got me some fireplace gloves from the local box store, game changer. I’m able to hold that tray as long as I need to without a problem. Looking forward to getting my channel off the ground. Also, check out Frag Out Flavor for some good combos to experiment with.
Thank you for checking out the video! First off, I change up my wrap every cook lately but usually honey and hot sauce are involved recently. This video was butter, honey and brown sugar. Secondly, the meter is fairly accurate unless you have some meat directly next to it that might alter the reading. Cheers to you and best of luck on the Dyna Decision. 👍
I enjoy your sense of humor. Good stuff and thanks for the comparison
Much appreciated Adam! It was one of the first things I wanted to do when I got the Gravity Series and I really didn't see anybody else comparing these same cookers, so it is kind of the video that gave me the kick in the pants needed to turn the camera on. Cheers! 🍻
Great video
Just got my Dyna from Amazon.
I love it!! Especially for the price.
Glad to know Dyna fans are out there.
I am a big fan of the Dyna-Glo! :)
Thanks for checking out the vid. ;)
Great video man!!!!
Thank you, sir! 🙌
Nicely Done! Looks Awesome!
Thanks so much Tom. Your videos are awesome and I have certainly learned a lot of mods I'd like to apply to my smokers from your shows. Thank you and keep up the great work! :)
Good job brother, thanks for this video.
Many thanks for checking it out and for the kind words! 🙌
Definitely need more subscribers. Loved it!!
Haha. Thanks a ton. I'll get there eventually but making sure to have fun along the way. Much appreciated for the kind words. 👊
Those temperature spikes can be a monster!!!
I just got a Dyno-Glo. Can’t wait to use it. I live in Noblesville.
Congrats, Algie! There are delicious ribs, brisket and pork butt in your future, sir! Best to you and yours! 👍
In my mind, you also need to consider the price difference between the two. $500 for the MasterBuilt, which I have to say definitely has my curiosity up, vs. $176 for the Dyna-Glo on Amazon. Even adding the cover on the Dyna-Glo for another $35 still puts the price at less than half of the MasterBuilt. I know where my vote is going. Also, I do not own either of these, but considering both. I think I've made my decision. Thank you for the video, Everett BBQ.
Good points. Also - I would recommend the wide body version of the Dyna-Glo for Briskets and Ribs. That way you can cook a large brisket with room for other food during a long cook or multiple full racks of ribs. Thanks, James!
@@EverettBBQ I did look at that version. It's HUGE! For my family I usually cook for two. Four at the most, so the regular version will do just fine.
Damn 176 bucks only!!! I know it was 3 years ago but damn its double and master is still same Patrice lol
I think you've inspired me to finally start YouTubing my grilling and road trip experiences! I just shared this video on my Facebook page and will start this weekend!
That's awesome, will definitely check those out when you post! Thanks so much for giving these a watch. Cheers! 👊
New subscriber!!!
Dyno-Glo user as well👍
When 250/275 is reached how much are we closing our exhaust?
I like to pinch it down at least half, but if you have passed 250, then I like to leave 1/4 open is my experience but everybody's area/location/humidity is different. Hope everything is going well and that you are experiencing tasty, smokey results from you Dyna! 😎🔥
How do you keep your temperature to stay steady? If I fill the basket up and put coals on top, it will go above 325 and trying to use the damper makes dirty smoke with no air flow.
I usually try to add a small chimney of coals to just the front corner and my goal is that it catches diagonally before the entire box gets going... I usually never top out above 275-285 but I do also use that loaf pan as a bit of a heat deflector and using the side damper helps but I rarely choke out the top stack. If you're using lump, I would go combo lump and briquettes to take the heat spikes down. If you're already using a combo, I would use less lump and more briquettes. I have also been running with less wood chunks and smaller pieces at that to keep my flare ups and smoke flavor a little more judicious for lack of a better term. I think Dyna cooks hot in the summer months for sure, so I will also build a more modest fire in general until the weather changes. Thanks so much for checking out the video and for the comment. Cheers to you and happy smoking my friend! 🔥
11:00 Beautiful looking ribs, dude!
I just got a the 36" Dyma-Glo vertical for Christmas and I can't use it right now (Canada, lol) so I'm stuck watching UA-cam videos about Dyna-Glos.
You vids are great, keep it up!
Thanks so much, Klaus! You've made a great choice. The ole Dyna is still one of my favorite cookers on the planet. Ribs and outstanding brisket are in your future, Sir! 🙌 Happy Holidays to you and yours! 🎄
I bought one last summer did a great job!! But the fuel box is way to small, had to refuel a lot on long cooks
Thanks, Ed. I wish the fire box was twice that size but yes, I also have to reload quite a few times on brisket and pork butt smoke sessions.... I also enjoy messing around with it too. 😁 Cheers to you and happy smoking out there! 🔥
Yep,I totally agree. I bought one several years ago and have removed the undersized firebox and built a 20"×20"×14" firebox with 1/4"steel and put 2 separate sheets of 1/8" with insulation in between on the smoke chamber and installed a bigger chimney, now it's a smoker that I can use for long cooks.
The Dyna Glo works well for ribs, it will go 3-4 hours before having to add coals,for a long cook like brisket I would definitely go with the Masterbuilt gravity smoker.
The Masternbuilt doesn't get the same smokey flavor to me. To each their own though.
@@EverettBBQuse wood instead of charcoal
I use the top rack on the Masterbuilt (holy cow, spell-check, that was awkward) whenever possible. temp up there matches the setting better. Love your videos!
Thank you so much, Guy! You are right. I have been using more of the top rack in recent cooks due to the same observation you made. Couldn't agree more. Cheers to you my man and happy smoking out there! 🔥
@@EverettBBQ I have a few people trying to get me to post some videos, but I feel awkward. I think you may have inspired me! I've always said you can cook great ribs in a mail box if you do it right.
Wow. I’m kinda glad I’m not the only one with both of these beauties. I have that Dyna glo. And the MB 1050
Haha! Two great cookers IMO and two that compliment each other fairly well. Proof that it is a small world after all. Cheers from Indy! :)
Yes I too am shocked to see someone with the same two smokers as me.
how long of a burn will the dynaglo do unattended (like overnight cooking)?
@@mchaywood83 I can get 3.5 to 4 hours unattended in good weather but more like 3 to 3.5 in the cold. It is not an ideal overnight cooker. Cheers! :)
What happens when oil mixes with vinegar? It separates and floats to the top. Spraying ribs with vinegar pulls the fat out and dries the meat.
Good point... I think you have inspired me to do a different BBQ Test. Thank you so much for checking out the video and for commenting, sir. 👍 Cheers and happy smoking to you! 🔥
I'd like to see how easy or difficult these are to operate.. to maintain a specific temperature.. to regulate the smoke.
The Masterbuilt is hands down the more user friendly and easy to use but yes, controlling the smoke is an inexact science in the Gravity Series... I think that's where Dyna wins out honestly. Thanks so much for the idea and comment rburn! 👍
How would you compare the dynaglow to an oklahoma joe highland style offset?
Dyna-Glo is much more user friendly and I believe better smoke flavor, as well as smoked results. I need dem smoked receipts breh! 😎
I hate to admit it, but this is going to be a gift for me just as much as it will be for my Dad😂
That sounds like a great gift to me! Thank you so much for checking out the video. :)
Heeeeeeyyyyyy! I live in Indy as well! I have the big boy smoker as well and plan on smoking some ribs this weekend!
Awesome. Always nice to meet a fellow Hoosier. 😎 Cheers and happy smoking my friend! 🔥
Thanks for the video, I was wondering how the Dyna actually smoked. Seen it once and of course on Amazon. The price is so low had me wondering if it smokes good or not. I was also worried about the size of the firebox, seems a little small, but you made it seem like it works fine.
It works really well but it is very high maintenance on the refueling and timing of it. Still to this day some of the best ribs that I've ever eaten and some of the craziest smoke rings I've produced. The biggest downside is that the smoker is made of very thin metal and I am worried how long it will hold up but considering the price, I feel I've already gotten my investment back. Thanks so much for checking out the video and happy smoking! 🔥
I guess I'm kind of off topic but do anyone know a good website to stream newly released tv shows online ?
Just got the same dyna glo and yes my first time smoking can you tell me the easy way of keeping temperature constant?
Outstanding, Sean! My last two Dyna-Glo cooks I feel are very descriptive on how to build the fire in the Dyna. I like to use a combination of charcoal and briquettes with just a few chunks of wood in the fire box. Four or five small chunks of hickory, a bed of charcoal briquettes, then a top layer of lump charcoal. I try to leave the front corner of the firebox open for a small number of lit charcoal briquettes from a chimney. That usually keeps the Dyna going 250-275 for me. I also like to use a small water pan on one of the lower racks inside the cook chamber. Best of luck Sean and happy smoking to you, sir! 🔥
How many times did you refill the fire box?
I usually only have to refuel the Dyna-Glo once during the course of a Rib Cook... about 3 hours in. Thanks so much Quang! 👍
I'm sure you've progressed your rib game since this video. I would have told you back then to do 1 hour rib wraps
Most definitely, these two racks got away from me if memory serves. 😅
are u flipping the meat also do u wait till u have a fire started get to the temp u need then put in the food
I did not flip the ribs over until the wrapping phase. In the foil wrap I like to finish cooking it meat side down, so that it cooks in its own juices. To be honest, I am not worried about starting my smoke sessions at any temperature because the lower temps and early smoke is what I'm trying to put on a lot of larger cuts of meat as of late. Happy smoking out there! 🔥
Is the fire box on the bigger one bigger than standard one just got mine today
I don't believe there's a big difference in size of the fire box on either model so consequently, the standard dyna glo burns much hotter from the feedback I have had. Let me know what you find out and happy smoking! 🔥
@@EverettBBQ ok thanks I did a test burn last night and I did the fire box like how you started yours and it shot all the way up to 300 degrees so I'm going to play with it do some test maybe add less charcoal to basket maybe put water pan and just got some gasket sealer for doors
Does the dyna glo hold enough charcoal/wood to do an entire smoke or do you need to add some as you go?
You need to add as you go. I have the DG1890 and I have to reload the charcoal basket every 3-4 hours
@@krazicanuck9045 ok sounds good. Thanks
Depends what you're cooking and how you're trying to cook it. I can usually do a nice rack of ribs no problem but I don't take too much time on ribs, probably just over four hours of cook time in the 250-275 range before refueling depending on temps outside, humidity, wind, etc.
Can you build a wood fire in the dyna glo or is it specifically for charcoal
Thanks very much, Shane. I believe Dyna is for charcoal and wood chunks as the best combo but that' just my opinion. I have never had success burning just wood splits, no matter how small. It really needs the consistent burning of charcoal but again I have heard of other folks getting away with burning just wood. I don't believe it is the way, just my two cents. When it comes down to it, you do you boo boo. Really appreciate the comment, sir.
no problem there great. My ribs always seem to turn out fall off the bone
Thanks Darren! :)
Lol. Yeah man I have had my days like this as well. Lol
I’m also from Indiana. I have a pellet grill, electric smoker, and a Kamado grill. I’ve smoked everything on all of them. Thinking about getting an offset. My first choice was an Oklahoma Joe’s. After watching several videos, including yours, I’m going to take a good look at the Dyna-Glo!
Offset is the way to go for sure, at least it is an option we should all have on cooks. I have read some good things about Oklahoma Joe's as well but can't say I have any experience with them. All I can say is that the Dyna has a special place in this backyard amongst the family of smokers. ;) Best of luck, Tim! :)
@@EverettBBQ Just ordered the Dyna wide body. Hopefully the weather cooperates after I get it. Probably try a few racks of ribs until I get used to the heat management. Have to experiment a little before I try a brisket.
I just got standard version of Dyna Glo. Haven't used it yet. I see people doing coals and wood every 30 minutes or doing what you do and filling it up and pouring started coals on top. Does the smoker maintain for longer with this method. I do a lot of pork butts NC BBQ style.
I think my way of refueling already lit coals will result in the cleanest fire but both methods of refueling will help you maintain consistent temperatures. Best of luck with your Dyna-Glo and thanks for checking out the video. :)
Whats the ideal temp?
I would like ribs to be between 200-205 and the probe going in with just a slight resistance but still falling in. I have found that anything 207 and above, you can get in the danger zone of them falling apart. While some people love that, I want them to stay on the bone for a couple of bites at least. 😉
What temp do you want the ribs before you put the BBQ sauce on? And was that mustard brown sugar and honey on the foil?
If I'm glazing sauce on after a wrap, I like to do it in the 200-205 range. That way I'm just tacking the sauce on for about 15-20 minutes max but If I'm going unwrapped, I will likely sauce them a earlier and apply a second sauce as a glaze at the end to give it a nice finished look. On the Foil Wrap - I use Parkay squeeze butter, brown sugar and honey. I working on a finishing dust for the wrap that has brown suger and honey powder in it but the dehydrated butter hasn't given off the same flavor as the old fashioned parkay. Best of luck with your ribs Jonny! :)
Thanks!! I saw that the temp was around 209? Why did you consider this over cooked if you like it between 200 and 210 when you put the glaze on
Is yours the standard or wide model dynaglo?
Hello, Michael. Thanks so much for checking out the video. My Dyna-Glo is the Wide Body model. From what I have looked into, they operate a little differently on fire maintenance and they vary significantly on temperatures. Happy Smoking! 🔥
Where did you get your charcoal basket from?
Hi Robert. This basket is the stock model that came with the cooker. I am looking at fabricating a new more durable basket though, as the stock model is beginning to warp somewhat. Thanks so much for checking out the vid! 😉
@@EverettBBQ thanks Everett. BBQ I appreciate you getting back to me. Keep on smokin.
what kind of gasket did you use around the vertical smoker door?
The gasket on the cook chamber door came with the Dyna-Glo but the fire box door does not have a gasket on it. I am considering installing one myself. Thanks for checking out the vid. :)
What's the recipe for the spritzer you're using.
Apple cider vinegar, apple juice and water. (one part each.)
Has anyone tried a brisket on this? And how different is it over using a drum shaped offset smoker?
This might help -> ua-cam.com/video/_QfSaSHouiQ/v-deo.html It's more of a how to use the dyna glo video but the brisket turned out really well. I won't say it's the same exact flavor as a traditional stick burner but it gets some quality results. Thanks so much for checking out the vid. :)
Is this the widebody version?
Yes, Sir. The wide body is a must for brisket and multi-rack rib cooking IMO. With the rib grate, I can rock out four racks of ribs simultaneous with room for other meat as well. The standard model is also a solid cooker but I am biased towards the wide body model. Thanks for checking out the video! :)
For some reason you remind me of Bruce Campbell. how those brats turn out?
LOL - You are the only person who inquired on the Johnsonvilles... they were outstanding my man! Thanks so much for watching ALL of the video! 👊
Just ordered my Dyna Glo Do you have any mods to offer?
The first mod and a must, I believe, is installing and assembling your Dyna-Glo with food grade silicone sealant. I applied sealant to the cooker and fire box connections and pretty much every entry point that is made in the cooking chamber. Best of luck and thanks for checking out the vid. :)
What I did with my food chamber was turned the lights off in the living room where I assembled it, put a bright flashlight in the food chamber and closed the door. Every crack of light got a dabble of red RTV. Check my page for the video
Hank Hill is gonna kill me for getting this
Hank aint never experienced the Dyna though. ;)
Dude I'm in Greenwood!
You say tender, but overdone. Explain?
Great to know another Hoosier! Yes, the ribs when they get a little overdone, they stay tender but too much to where they are falling right off the bone. I'm aiming for them to stay on there long enough to get a bite or two. 😅 Thanks for checking out the vid! 👊
Dude. Think you could edit out the smacking? I had to turn the video off when you started eating the ribs...
One day I'll get better, I promise.... maybe not today but soon. Cheers and thanks so much for checking out the video. 👍
Hey dude I'm from scirlceville Indiana
Heck yeah, Chris! Thanks a million for the shout out my hoosier bretheren! 👍
hAHAHAHA... glad I'm not the only one who fights with foil and butcher paper when BBQing.
I wus gettin all kinds of feedback from that foil wrap! :D
I just got my Dyna in, all set up. Rollin some St. Louis style to get my feet wet, did some mods, too. Red silicone on the joined parts during assembly, black silicone on noted leaks during seasoning, and cut two holes for probe grommets. Worth it.
imgur.com/a/EOSN3Tm
Wife got me some fireplace gloves from the local box store, game changer. I’m able to hold that tray as long as I need to without a problem.
Looking forward to getting my channel off the ground. Also, check out Frag Out Flavor for some good combos to experiment with.
Those were both better than the massacred ribs you get at most steakhouses....I am a Dyna Glo fan personally...good looking ribs
Thanks so much. Same here. The Dyna-Glo keeps giving me consistent results, so I 'm going to keep coming back with more ribs to cook! :)
@@EverettBBQ yeah, up here in Kalamazoo, about 4 hours north of ya, it's impressively consistent. Keep up the content, you're doing a fine job
Masterbuilt is not a real smoker
The smoke rings on those ribs were real. 😂
How accurate is meter on the dyna-glo thinking about grabbing 1 and what do u put on the wrap
Thank you for checking out the video! First off, I change up my wrap every cook lately but usually honey and hot sauce are involved recently. This video was butter, honey and brown sugar. Secondly, the meter is fairly accurate unless you have some meat directly next to it that might alter the reading. Cheers to you and best of luck on the Dyna Decision. 👍