Dyna Glo Wide Body Vertical Offset Charcoal Smoker
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- Опубліковано 8 чер 2017
- I found this smoker at Walmart (Online store) for $188. Yeah, it's a Cheap Offset Smoker (COS) but it has a large cooking capacity so it'll come in handy for me when I need to do a large order.
I wanted to refer you guys to this channel: • Assembling the Dyna-Gl...
He posted how easy the assembly is. My overall first impression is it's a pretty good smoker for the price.
This video is really helping me this is my first smoker
brother that's awesome Grill. I always wondered about those grill grate review. I know when you do a review on a product it's the real deal
Just bought one looks like it cooks and holds temp pretty good
Love the torch light man!!! You da man!!
You have great skills Mr if you made that.... love this video 💜
Good job 🙌🏾
I greatly appreciate it. Thanks for watching.
Thanks for the information. I'm considering buying one of these.
Hello sir how you doing? I just wanted to let you know I'm revisiting this video after a few months ago I made the same purchase on the smoker box and I'm totally new. I've cooked a few things on it and so far enjoy it so thank you for doing this video
I appreciate it cheers
KIRBBQ, great video. You *showed* what you were talking about. Much appreciated.
Thanks for watching.
Good presentation. I just bought mine too as a portable warmer unit to my main stationary smoker. I just can't move it because it is about 1000 lbs.
We need another video using this thing!
Nice job going over the smoker.
kevin neel thanks for watching.
Owned mine for 2yrs and I love it.
Awesome, have you made any mods to it?
Thank you for the knowledge sir!
I cooked on one for awhile. If your set on keeping it the easiest way I found to get it to cook even is to put a piece of foil on the bottom shelf.
What does the foil do?
Thaddus Clay
It works as a baffle so to keep temps even all across the cooking chamber, same as it would in an offset.
What I would do is buy a piece of sheet metal from Lowe’s and cut it to half the size of the bottom rack, and place it to the side of the firebox on top of the bottom rack. To balance out temps
A foil pan full of water works too!
Grate Work Kirby!! :)
I got this same smoker for the same reason!
I bought this unit on sale for $120...I Have 3 Weber Kettles...And 2 thick gauge off set smokers...bought this because of the cooking space..metal is very thin..will work great in summer when it's hot and dry...but when windy and cold no matter if you use charcoal or lump coal Temps will only get to 180..I Use it As a food warmer...!!! Works Great for Me as a Warmer For Catering Gigs..!!
Orlando Avalos how about if you added flavored wood pellet, would it go to 250 in 40° weather
lyle swavel Probably Not...The Problem Is That It's Made Of Very Thin Sheet Metal...!!! Lump Charcoal Has Higher Temps but It Struggles In Winter...!!! I Have Added Gaskets , High Temp Sealer , Fire Bricks and Heavy Duty Foil On Walls...Give It A Try...I Made My Purchase Online At Wal-Mart For $150...!!! I Don't Regret Buying This Item...!!!
Get welding blanket will help a ton. When its single didgets I have rock wool that i wrap in the welding blanket get 250 no prob that's my range. course don't cover vents etc i love smoking in winter than 100deg 90% Humid day.
I have the smaller version of that smoker. I sealed it and it works great !!
How did you seal it
You can use commercial food grade sealant. ..Red..
Thank you for this info
Does it do a good job I just brought one just like your
What did you use to seal the gaps?
Hi, how wide are the cooking grates?
I just found this video. good overview. What gauge steel is the smoker? Been looking at this one Thanx
My apologies for the delayed response. Disclaimer first I'm not a metal worker so just measuring it with my tape measure and looking up the measurement my best guess is it's about an 1/8" so about 11 gauge.
Hey Kirby That is a great price on that one! I was looking at them and wondered if it could be modded to burn wood. Your thoughts?
I do like the vertical concept….. and wow, there is so much room and options with all the racks. Smoke On Brother!
You would probably have to use some very small and thin splits of wood if you wanted to make a stick burner out of it. I'm of the opinion "nothing beats a failure but a try" so I'll give it try and soon. thanks for watching!
I hear Ya'……. Nothing ventured… nothing gained. Thanks!
Flavored pellet wood in top of charcoal
Great video....thanks.
Thanks for watching!
I have the exact same smoker and I paid 499 and that was on sale mind you that was Canadian 🇨🇦
Did you ever find out how many ribs the rib rack hold on the dyna glo offset smoker
It came with seven racks, two racks of St. Louis Spares can fit on each so you can do 14 slab on this model. However for me, the heat isn't evenly distributed within the cooking chamber so you'll have to rotate the ribs and the firebox isn't effiecent enough to give a 4 to 6 hour cook without refueling.
😂😂 Maaaaaaaaaan it ain't fat and lazy!!!! Just called using your head. Work smarter not harder. That's what I always say. But great video cuz I just got one of these. Now if I could find the damned TV remote cuz I been watching the same stuff cuz I sure ain't getting up to change it, ya feel me
LOL!!
It would help if you made your video in the light so we can see what you are doing.
Nice hat bro
Oh I also use a torch. Smart man here.
What model is it?
Okay thank u the bird is 14 lbs in going to cook it between 250 to 275 is that right temperature
That's up you I like cooking hot and fast so I shoot for 275 to 300. The will ensure I get a crisp skin. A tip I learned from America's Test for getting crispy skin is salting your bird (dry brine) and placing the bird in the fridge uncover for 24hr this will dry the skin out and give you bite through skin. So you can cook at a lower temp if you like and not get rubbery skin. I hope this helps.
Let me ask you a question do u pan your Turkey or do u put it on rack
I usually put it directly on the rack unless I know the person who order it will present it (use it as the table center piece) then I'll pan it so that it doesn't get any marks on the bottom. Or if the person has requested gravey I'll pan it for the juices to make the gravey with.
I got one today at a garage sale 40 bucks only used once a year ago.
Hope you enjoy it.
Do you mind me asking exactly how wide is the cooking area?
I've been looking everywhere and can't find the dimensions for it
Its 24"x 14" It's advertised as having 1890 sq. in. total cooking area. Thanks for watching.
What kind of bbq sauce did you use?
I have my own sauce this was some I had leftover from a practice cook: www.kirbbq.com/spices
thanks for watching!
Are you still liking your Dyna Glo? Any issues getting up to 250 degrees or so in cold weather? Some have said the thin metal is an issue in colder weather. Thanks!
Rob I don't have it any longer (sold it) I did have issues with it coming up to temp initially. For me the fix was placing a brick under the firebox legs after that I it got hot without issue.
@@KIRBBQ Thanks for the reply. Any theory as to why the brick under the legs might have helped?
@@robolive123 My driveway (where it used to be at) wasn't level. I surmise the brick levelled it out allowing the heat to flow evenly in it. I don't know if you've ever cooked on a large offset (on a trailer) but often when having issues with heat one will either raise or lower the hitch jack to help with the air flow. So I believe that is what was at play with this smoker. It had to be level to work properly. I hope this helps.
@@KIRBBQ why did u sell it? And did you get something better?
@@DoevoMarcus I wasn't a fan of it. I sold it and got an Oklahoma Joe Highland Reverse Flow. the Dyna Glo would've required to many mods to make it an effective smoker. though I did like the cooking capacity.
Alright, give it to me straight. Thinking of traveling a long ways to compete and someone offered me this smoker to borrow. Can’t take mine with. Will this work for a KCBS comp? Is it big enough for a brisket flat, point, 4 butts, 4 racks of ribs and 2 trays of chicken? Or is that pushing it? Give me the honest truth!
I wouldn't try to do a pro comp with it. While the cooking chamber is large. I think you'll struggle to maintain the Temps to ensure everything gets done in time. I hope this helps.
@@KIRBBQ what if we had 2…. And is the smoke quality up to the task if that worked? It’s always been said it not what you cook on, but how you cook it!
@SmokecraftBBQ It's up to you if you're down for it. I agree with that adage, but you also want the right tool for the right job. I used that smoker as a backup for large cooks. It never finished anything on time. I usually ended up moving the food to my 270 once its load came out. I eventually sold it. You're more proficient at comp cooking than I, so you could probably pull it off. I would recommend having a fire guy to help make adjustments while you do other stuff. Good luck bruh keep up the great work on your channel too!
So how long has this smoker lasted?
I bought in 2016 (I think, lol) it got minimal use so I sold in 2018. It was still in good condition (for a smoker). To date I haven't heard any complaints about it from the buyer.
So four years later, how has this thing held up?
I sold it 2019, I wanted a reverse flow smoker. For the time I had it did what I needed which was cook extra food during catering gigs.
Been seeing this sell for
$333.74 im a beginner thought about getting this model as my first smoker
I think it's a good one to start with, let me know if I can help you with anything.
Do you not use wood at all??
I use wood chunks when I use this smoker. Usually about three large pieces.
You still got this smoker kirb? It’s been 7 years wanna know how long the smoker last.
Sorry for the late reply. No, I sold it sometime ago. I purchased an Oklahoma Joe Longhorn to replace it.
Having trouble getting up to 200 degrees so far. Taking my time and letting it work
For me the fix was making sure it was level. After it would rise to 250 - 270.
I got it, I just didnt have enough wood burning on the charcoal.
Use a small fan will help and keep both vents open while doing this and make sure you have enough wood for fuel.
Hello, do you still have this smoker and how has it heald up for you?
I sold it a year or two ago to make room for another smoker. I mostly used it when I had large catering orders and needed extra space. It did an ok job. I like cooking at high temps so this wasn't my goto smoker. If you're low and slow you will like it.
@@KIRBBQ thank you!
Would this be a goid smoker for beginners?
Yes, it's a good starter smoker with a huge cooking capacity. There are a few mods you may want to make to help with heat control, if you search UA-cam you'll see a few. I think learning on an offset is great way to get into smoking. Holla if you have any more questions.
KIRBBQ ok cool thanks man
Just got one cool video
any mods kirby?
I haven't made any yet thought I'm thinking it's going to need a baffle. There's a hot zone the first 4 - 6" away from the fire box. So far that's the only thing I think I need to tweak on it.
Sounds like a Cajun accent