Dyna-Glo Offset Smoker - Fire Maintenance; Refueling, Dumping Ashes & Stirring Coals

[@brettmanley4944]

This guy has charisma. His delivery is funny and dry at the same time. The food looks good too.

[@EverettBBQ]

U da man, Brett! Thanks for the kind words and the support bro. 🔥👊

[@orlandoc661]

I'm a Dyno-Glo user too🤘 This cook seemed tidious but very informative and I loved the result. Great job and it looks good. I like that probe. Thx for sharing.

[@EverettBBQ]

Hoped to show ALL the steps for owners of the Dyna-Glo.... maybe just maybe, others don't repeat my same mistakes. Cheers and happy smoking out there! 🔥

[@MsClaireEverett]

The Dyna-Glo gang approves this video.

[@EverettBBQ]

Thanks Fam... it had to be done! :D

[@danielpwalker8421]

I actually put a gasket on my fire box, and sealed leaky spots with food grade silicone. So on my Dyna-Glo vertical smoker. I don’t need to as much charcoal. I can feed with unlit lump coal to maintain my temperature. Now I understand if it’s cold outside it does make a big difference. I learned that during my trial and error! Loved the video!

[@EverettBBQ]

I also used food grade silicone to seal all the parts that I put together. The thing runs like a dream in the summertime. Cheers and happy smoking out there, sir! 🔥

[@dariancooper2328]

This is the video I've been looking for!!! This winter has been tough on me and Dyna. I wish I had found this earlier but better late than never. Thank you for the all the useful info. I'm looking forward to the weekend. WE ROLLIN' SMOKE!!!

[@EverettBBQ]

Thanks so much for the kind words, Darian. Best to you and happy smoking out there! 🔥

[@Mik5757]

This helped me out a bunch, much obliged for the video! I had just gotten the smaller, vertical Dyna-Glo smoker as my first. Never really used charcoal before, but 8 cooks in and I think I've finally gotten the hang of it... sorta! Briskets and roasts have gone over smooth every time, but ribs seem to be troublesome. Heat control has been my big issue. Temps will rise out of the 275 zone if I leave it alone for longer than 20 minutes, at which point I have to open the smoker box up for a few seconds to let heat out and get it back down to 225. If I close the vents any more, the fire chokes out. Added a water pan as a heat baffle, helped a bunch but the heat still gets out of control. I suspect it might be the environment, I live in a desert where daytime temps were up past 90f in October. Do you have any tips for compensating for outdoor temps?

[@EverettBBQ]

The Dyna-Glo will go high in hotter outdoor temperatures for certain. I try to use smaller fire boxes in that type of environment and possibly a little less lump as well. I think one of the best tips I can give is that a consistent amount of briquettes is probably the best way to sustain temps inside Dyna. I will be posting a new Brisket video tonight featuring the exact times of refills and target temps. Cheers to you and happy smoking, Mike! 🔥

[@chrismoloney285]

I'm pretty sure this video has sold me on this smoker. Been doing a ton of research for affordable smokers and I keep coming back to this. Thanks bud for a great video.

[@EverettBBQ]

Thanks for the kind words, Chris. I have been super happy with the results of ole Dyna and she is still cranking out the smoke RN. 🔥

[@kaceronan1830]

I know it's kinda off topic but do anybody know of a good place to stream new movies online?

[@collinimmanuel9941]

@Kace Ronan Lately I have been using Flixzone. You can find it by googling =)

[@iradangelo2637]

@Collin Immanuel Definitely, I have been using FlixZone for months myself :)

[@kaceronan1830]

@Collin Immanuel Thanks, signed up and it seems to work :D I really appreciate it!

[@danielwalker4881]

Absolutely love my Dyna Glo, (was definitely worth the investment) did some modifications and learning to control my temps. Have done two pork butts, one turkey breast, and they all have come out great! My latest was a near 6 pound butt, that I was able to manage the temps like a rock star! I am a North Carolina Boy, so always take pork over anything, but wife wants me to do a brisket. Thanks for the hints, tips, and videos!

[@EverettBBQ]

Thanks so much for checking out the vid! Sounds like you have the Dyna dialed in right where you want it. That ole gurl puts a hurtin on some pork shoulder! Cheers :)

[@justinbritt2718]

Wats up buddy. I recently got myself a Dyna glo vertical offset smoker a appreciate your videos and tips.

[@EverettBBQ]

Awesome Justin! You are in for a treat my friend... perfect ribs are in your future, sir. Cheers! 🔥🍖

[@bretwilliams249]

I just got one of these today. Looks like a smart buy from everything I've been seeing.

[@EverettBBQ]

You won't be disappointed by the results and the quality for the price. I endorse your decision, sir. 👍

[@toddpl231]

This is the smoker I'm looking at getting! As a matter of fact, that's how I found your channel. The problem is that everywhere I look, they're out of stock, so I am waiting on notifications. My old Frankensmoker smoked his last brisket last weekend. He was 10 years old, has a couple of good welding beads to trap leaky smoke and a couple of gnarly beads that were just scars.

[@EverettBBQ]

Click the link in my video, says there's 18 in stock RN but possibly that changed recently? I can't complain with mine considering how hard I've ridden this thing. It has turned out some righteous smokes. The wide body model is what I have and the only one I would want... it fits whole racks of ribs and whole briskets. Best of luck and happy smoking my friend! 🔥

[@toddpl231]

@@EverettBBQ yeah as soon as I posted this, I checked Amazon again and they had 5 in stock. It increased through the day. I’m ordering it this weekend!

[@user-xn3hz6dg7k]

Super helpful. Just got my first smoker and about to do my first cook on Monday. Thanks!

[@EverettBBQ]

Thanks so much for checking out the video and for the kind words! Best of luck with your upcoming smoke session. Cheers to you! 🔥

[@rickbarros4958]

I appreciate you for doing this video!

[@EverettBBQ]

Thank you so much for commenting and for checking out the video! 👍

[@tee3385]

Great video man definitely subscribing.. Bad ass Brisket

[@EverettBBQ]

Thanks a million, Tee! Much appreciated for the kind words and for checking out the videos. 👊

[@caseylabelle1128]

Amazing! Just assembled mine and ready for seasoning. Thank you! Subscribed.

[@EverettBBQ]

Awesome Sauce! Thank you so much! Enjoy your new Dyna and Happy Smoking! 🔥

[@caseylabelle1128]

Bro, reading the comments on you vids…you should get a slice of all these dyna sales.

[@TomCat777]

Hi, just found your channel. I have the same smoker but haven't been able to use it much. Going for some chicken and ribs this week. Your cook came out awesome! Great smoke ring!

[@EverettBBQ]

Chicken and ribs in the Dyna-Glo?!?! You are in for a treat my man! Best of luck and happy smoking to you! 🔥

[@ront2457]

I was wondering what you thought of building a good coal bed and then just adding some lump every 1/2 hr-hr time frame. That's what I've been doing I also put 6 heat bricks in my cook chamber. I have 4 on the bottom one blocking the heat vent into the cook chamber directing the heat out another on the other side to help bring the hot spot back to the center then on the next grate I put a water pan so the heat has to work it's way around. I was trying to create a convection cooker.

[@EverettBBQ]

Awesome Ron! Yeah, I'm basically trying to recreate that but it's not been so easy to keep a consistent coal bed with that grate in the firebox. That's why I just make small chimneys but I will add lump to the fire box in small increments during the cook. I love the idea of adding the heat bricks to the bottom to redirect the air flow. Cheers to you and happy smoking my friend! 🔥

[@ront2457]

@@EverettBBQ Let me clarify my heat brick set up. They're all in the cook chamber to regulate heat. 4 on the bottom one in each corner. On the first rack I put one blocking the heat vent to direct that heat more towards the middle. On the same grate I put another one on the far side to redirect that hot spot. On the next rack up I put a water pan in the middle so that redirected heat has to work it's way around the pan. It does at times take a while to get the cook chamber up to temp but it holds great and comes back to temp really fast because the heat bricks retain the heat. The extra mass in the cook chamber I believe makes it take longer to come up to temp. Mine rides 225-275 really well. I also have it in the shade so I am lucky to have a spot like that. Thanks..love your vids...I am using a Dyna-Glo wide body vertical offset like yours

[@jimhayes2676]

Thanks for the video! I'm in the southwest and our elevation is 4060 feet. Heavy southwest winds are our biggest problem when trying to smoke this time of year. Luckily, today it is just cold, about 48 degrees, and I have my dyna-glo loaded up with 4 brisket and smoking away with some kingsford and mesquite wood. I just keep learning on this smoker. My temp says it isn't running but 135-140 degrees but my meat prob has jumped from 35 degrees this morning when I started up to 99 degrees. Sometimes you need a backup to tell you things are really moving in the direction you want them to be going!

[@EverettBBQ]

4 Briskets! Wowza! Mad respect for doing four at a time. 👊

[@TenBearsII]

I develop animosity about 22:51 ....beautiful job

[@EverettBBQ]

Haha. Not literally, I promise I will share. 😂

[@Dragoncar1]

you made a GREAT VIDEO, YOU ARE VERY HELPFUL, AND RIGHT ON THE POINT OF THINGS,

[@EverettBBQ]

Much appreciated, Dennis! Hope this helps people to not only run their Dyna-Glo for extended cooks but also decide if they want to purchase the smoker or not. At least they can see the thing in action first before jumping in. Cheers to you my friend! 👊

[@2AChef-n-BBQ]

Great looking brisket young man, that's looking as good as the team gets on the Jambo or the SLE.👍🏼🇺🇸

[@EverettBBQ]

Thanks a million! It was tasty and the tenderness was there but you might have noticed I forgot to add AP Rub and it definitely missed the extra layer of pepper and salt... regrets, I've had a few. :P All in all, a fun cook though. :)

[@mikemartin9270]

I started using Blues Hog Hog logs charcoal burns for around 6hrs before a refill. Much easier.

[@EverettBBQ]

Very interesting, Mike! Thank you for the suggestion and for the comment. I will have to give that a shot. Cheers to you and happy smoking out there! 🔥

[@mikemartin9270]

@@EverettBBQ Give it a try I bought a Dyna Glo wide body because of your videos. Main issue is that it that it burns fuel like crazy until I tried the Blues hog hog logs, B&B makes the same thing they call it competition logs they do burn long. Keep the videos coming !!!

[@djsbbq4169]

Big fan of the channel. Had the maiden voyage on my dyna glo today and made a video. Learned a lot from watching you.. cheers and happy smoking.

[@EverettBBQ]

Awesome DJ! I will watch your video and thumbs up ASAP! Cheers! 🍻

[@hillbillybbq]

Hey buddy new subscriber great looking brisket! I like that smoker! Cant wait to see more!

[@EverettBBQ]

Thank you so much! The ole Dyna-Glo gets the job done and I got lucky she put a mean cook on that brisket. :)

[@ilChama]

Great video, I guess most of us, we were looking and wondering if this Dyna baby girl ( 🤔) is able to smoke a brisket. Measuring temp is so important for me, so my question is, is there any dedicated hole to out the Temp wire? Or just put it between the door and cabinet (in the hinge) ?

[@EverettBBQ]

Thanks so much for checking out the video. There is no existing probe port in the Dyna Glo but it would not bet too hard to drill and install one on the side opposite the fire box. Cheers and happy smoking to you! 🔥

[@leonardhenderson6723]

Great job man

[@EverettBBQ]

Thank you, Leonard! Cheers to you and happy smoking out there, my friend! 🔥

[@scottbartl9706]

I have a technical question. my wife got me a second hand dyna. tell me please which position is fully closed on the damper?

[@EverettBBQ]

The damper on top is tricky because it never fully closes. I like to leave it as open as possible, meaning that the baffle is completely vertical and allows the most airflow. On the side dampers, I shut them completely to stop air flow and leave them open slightly to control temps. Feel free to send me an email if you have more questions or need more help. Cheers and happy smoking out there, my friend! 🔥

[@scottbartl9706]

thank you so much for the kindness of your response. i suspected as much watching smoke leaving the vent. it'll just take some time learning the way this smoker works.

[@edwardmurphy1041]

Hey thanks , I swear you crack me up.. love your vids, appreciate all the help. ALOHA BRUH!

[@EverettBBQ]

I can't tell you how much I appreciate it. I will keep cranking out the vids for sure. Cheers my man!

[@darkwriter77]

Aaaaand I just ate the corner of my desktop monitor... EDIT: You're like the Bob Ross/Vince Vaughn of BBQ cooking videos. Soothing but interesting enough to keep watching, and OMG, I am sooooo freaking hungry for brisket right now...

[@EverettBBQ]

Hahaha. Thanks so much, Bob Ross is definitely a personal hero of mine. Can't thank you enough! 🙌

[@hydroconnection]

Hey Joe! How long do you let the charcoal in the firebox burn off the charcoal smoke before putting your meat in?

[@EverettBBQ]

I usually let it get going for about five or ten mins, then put a brisket, ribs or pork butt in but if it's something like chicken, pork loin or smaller.... I might let it burn out even longer and more importantly, let it get up to a higher temp to start out. If it's a larger roast type, I'm not as worried about starting temp. Best of luck, Hydro and happy smoking out there! 🔥

[@Kjames7199]

So the only wood chucks you add are the ones in the basket at the beginning? I mean besides the lump charcoal

[@onetyme0]

also my question

[@EverettBBQ]

U da Man, Tom! 👊 Only the pecan and hickory wood chunks in the beginning, then just lump and briquettes from there on out. Cheers and happy smoking my man! 🔥

[@EverettBBQ]

That's the only actual wood I'm using, the refueling is just briquettes and lump. It is still a rare occurrence that I'll add any wood chunks on a re-fill but it has been done before. I feel if I add more, it starts to over smoke the meats. A little bit of wood smoke in Dyna goes a long way. I believe that is one of the few similarities Dyna has to the kettle, you don't really need a lot of wood to get the flavor you want. Hope all is well with you and yours, Kody! Cheers! 🍻

[@Kjames7199]

@@EverettBBQ thanks for the reply I’m doing my first brisket tomorrow am using your instructions

[@kathleeners007]

Sorry I’m totally new to all this and learning but what is that you lit at the beginning of your video on the ground ? TIA

[@tangoplays2547]

My friend, I am starting my own channel, and the Dyna is my first coal smoker (coming off propane Masterbuilt). I haven't named the channel yet, but I will be subbing you when it goes live. Outstanding brisket.

[@EverettBBQ]

Wut! You are the man, thank you so much for the kind words. I will be one of your first thumbs up and subscribers when you post on the Dyna. Looking forward to it, my dude! :)

[@moesbackyardbbqgrill8646]

@@EverettBBQ I’m back! Stop on by and check out the first vid. Writing the next, cheese smoking.

[@trinityhoward6158]

How do you control the top vent wat position is open all the way up or down

[@EverettBBQ]

On almost all of my Dyna cooks, I start with the side and top vents all the way open and then pinch the side vent down to control the temps and keep them more stable. I will admit that I have continued to use less wood chunks and more charcoal to keep temps more stable.... more wood, more spikes in this cooker has been my experience. Cheers to you and happy smoking out there my friend. 🔥

[@apachedondada]

Have you tried a heat blanket over the fire box

[@EverettBBQ]

Never thought of it but not a bad idea in extreme cold temps. Thanks for the comment! 👍

[@smokedoggtv]

How can you keep the temp at 275 - 300 degrees? What combination of fuel/ adjustments/ modifications can achieve this. Any input is appreciated

[@EverettBBQ]

I like to use more briquettes than lump in hotter weather and more lump than briquettes in colder weather. I also think keeping that range is contingent on a consistent bed of coals. I don't use a lot of wood chunks, just the first fire with about 4-6 small chunks of the wood you want to smoke with. Thanks for checking out the video. 👍

[@fredstone9016]

Who says ya can't make good Q on a cheap smoker!?! I've got one as well, did two batches of 12 racks of baby backs on mine last weekend. Turned out perfect.

[@EverettBBQ]

Thanks so much for checking out the vid... I love the Dyna! It gets the results I want and for as little as I spent, I feel I have already gotten my money back. Cheers!

[@blakeperry2843]

just got my first smoker. hopefully it’s good

[@2AChef-n-BBQ]

Keep watching good bbq vids...also check out The Professor of BBQ.....he just did a video in doing a brisket in a $139 smoker and got great results. Joe here has some other really good vids too

[@EverettBBQ]

I'm sure it will turn out awesome. Best of luck and thanks for checking out the vid! :)

[@kdubbya]

How are you running your vents? Mine wants to get way too hot with half the coals you put in!

[@EverettBBQ]

I usually choke the vents down to start the cook.... barely open. I also did this video late November in roughly 40 degree weather. I would agree that Dyna runs hotter in the summer time and like you, I run with smaller fires in the summer time. I would use less lump charcoal as well in the hotter months. How are you lighting the fire box all on top or just a corner at first or one side? Thanks for the comment and for checking out the videos, Kyle. 👍

[@hydroconnection]

Using a half full water pan on the rack next to the firebox is absolutely crucial! Keeps mine at 225 at about 75° weather

[@kdubbya]

@@EverettBBQ thanks for the response! The last couple times I just went for it and filled the box once the coals were entirely white, it didn't increase the temp nearly as much as expected compared to the smaller fires. Some of my problem was also trying to keep temps low for steak, the chicken wings are much more forgiving on the temp.

[@jsr-uz3oj]

You know what you're doing I would try using wood chunks soak them for about 2 hours or overnight they smoke a long time.

[@EverettBBQ]

Thanks so much for checking out the vid! Will have to give that try for sure, cheers and happy smoking! 🔥

[@michaellynch7090]

Will white smoke mess up the flavor? Will smoldering the wood like that cause bad smoke ?

[@EverettBBQ]

I think you want a little bit of grit in the smoke, especially early on in the cook. This is a big reason why I only use small wood chunks, because I don't want a ton of smoke. Just enough to put the desired flavor on, then I'm cooking from there. At least, that's how I've worked this smoker. Not saying it's "the way", just what I've been up to as of late. Cheers to you, sir! 🍻

[@jeromerodgers9605]

Good job bro!

[@EverettBBQ]

Thank you very much for watching and commenting! 👍

[@antoniolazzaro7052]

Do you happen to use a digital thermometer to monitor temps? If so, where did you run the probe wires. Just picked this smoker us and was curious how to run the probe wires without comprising anything.

[@EverettBBQ]

Antonio, Thanks for checking out the video. Yes, I use temps all the time in the Dyna-Glo and I believe I did for this cook as well. I sneak it into the side of the door between the hinges and I like it there because that keeps the wires away from the fire box side. I find that the large gasket around the front door gives it a good seal. I haven't had any leaks or smoke getting out where the wire is. Best of luck Antonio and happy smoking to you my friend. 🔥

[@antoniolazzaro7052]

@@EverettBBQ awesome. Thanks for the reply. Now I gotta figure out how to control the temps. Had 2 dry runs and ended up hitting close to 400. I'm guessing even less charcoal, maybe might switch to briquettes

[@EverettBBQ]

@@antoniolazzaro7052 Yes sir, I'm going with more briquettes and less lump in the summer months and smaller fires in general when the temps outside get higher. Cheers, Antonio!

[@jeffemrick5456]

Do you adjust the side vent for temperature?

[@EverettBBQ]

Yes. The side vent is usually how I like to tweak the temps. I usually leave the stack on top fully open. Thanks so much! 😎

[@whiskeytangoHD]

Awesome Video!! I am buying a dyna glow this holiday season and just purchased a quarter cow so will have plenty of Alberta Beef to put in it :P I hope to take turkey off the menu for one or 2 family gatherings and replace it with beef n fixins :P subscribed. Keep up the awesome videos (P.S. when you squeezed that point and all the juices flowed out I literally drooled on myself so thanks for that haha)

[@EverettBBQ]

LOL - Thank you so much for checking out the video. Best of luck with your Dyna and it sounds like happy beef days ahead! :)

[@Kjames7199]

Got one today and I’ve never used it I’m excited to learn

[@EverettBBQ]

Awesome, Kody! I am excited for you, this smoker makes a killer rack of ribs, outstanding brisket and some wicked pork butts. Best of luck and thanks so much for checking out the video! 👊

[@thedipanddabem2866]

how many bags of charcoal do you go through with a typical smoke

[@EverettBBQ]

Probably not more than one bag, to be honest. I don't ever fill the chimney starter all the way and the fire box only holds so much, plus the wood chunks take up space a well. They are all relatively small refills. 💯

[@thedipanddabem2866]

@@EverettBBQ thanks for the info, and by the way, from watching all of your videos, I went out and bought myself a dyna glo. Going to make me some pork butt tomorrow!!!

[@GreenChilliD]

First I heard of using this lump with briquettes. And yeah I saw that smoke ring 👍🏻

[@EverettBBQ]

It is a must for both heat levels in these colder temperatures and I also enjoy the burn of the Royal Oak.

[@Mrpaulgs]

I enjoyed your video and found it informative, you are an entertaining presenter. I just bought this DynaGlo. My first fire with 1/3 of the firebox full of lump and 2 small chunks of hardwood went to 400 degrees! How do you position your vents to avoid that from happening without getting dirty white smoke? Loading is only part of the fire management process.

[@Mrpaulgs]

I see you have addressed this further down in the comments.

[@EverettBBQ]

I like to control the temp with the side vent of the fire box but that's another reason I don't use all lump and combine mostly briquettes with some lump incorporated. I feel it runs at a better temp this way but if I'm cooking chicken, I'll use a lot more lump for certain. Best of luck and happy smoking Mrpaulgs! 🔥

[@jluksenberg]

fantastic video, thank you

[@EverettBBQ]

Much appreciated Jake. Happy smoking to you and yours!🔥

[@paulrichardson8846]

I just added a BBQ Guru to mine. So far, so good.

[@EverettBBQ]

Very cool! I might have to give that a shot. Thanks for checking out the vid and happy smoking! 🔥

[@luiseno1918]

What is in the pan on bottom of smoker

[@EverettBBQ]

It is just there to cut down on grease clean up at the bottom honestly. Sometimes I put water in a small bread pan closer to the fire box to moderate the hotter temps but that bottom tray is just me being lazy. 💯

[@luiseno1918]

@@EverettBBQ ok thank you I just ordered the same smoker

[@nicholaswoodard9211]

Thank you this video helps so much I appreciate it 🙂

[@EverettBBQ]

I appreciate you checking out the video. Let me know if you have any questions or ideas on how you work your Dyna. Cheers and happy smoking! 🔥

[@jameshigh3394]

What internal temperature did you cook your brisket to?

[@EverettBBQ]

I think this one was 205.. lately, I'll hold overnight in the over and serve the next day so I like to finish closer to 203 or until tender. Cheers! 👍

[@BigRigChronicle]

Glad to see others use this cooker. I have a video on my channel showing the mods I’ve done. Good content

[@EverettBBQ]

Will check out the mods for sure! Thanks for watching the vid. :)

[@msy7804]

Would you say this smoker is user friendly for beginners new to smoking? You mentioned having to refuel at least once every 3-4hours. So if I grill 4 racks of baby back pork ribs, I'd have to refuel at least once correct? What's the difference between this offset smoker and an electronic smoker like masterbuilt?

[@EverettBBQ]

Yes Sir. You are correct, I have to do one good refuel for a couple of racks of ribs. At least, the way I like to smoke them. (2.5 - 3 hours smoked, 1 - 1.5 hours wrapped, then 30 mins glazed) I believe the Dyna-Glo is user friendly for more experienced grillers/smokers but in general, a joy to cook with. I honestly don't have experience with Masterbuilt Electric Smokers but I might explore that realm one day. I won't rule it out but I would stand by the food Dyna has produced and in many cases, it is my smoker of preference, particularly multiple racks of ribs and smoked hams for capacity and flavor. Thanks so much for checking out the video my friend. Cheers and happy smoking! 🔥

[@msy7804]

@@EverettBBQ thank you for the thorough response. Greatly appreciate it.

[@atlehman69]

I live in northern wisco. Any chance this Dyno can get reasonably hold a temp in a normal January day here? Also, you kind of remind me of Woody Harrelson both in appearance and how you talk lol.

[@EverettBBQ]

I wouldn't trust a cooker with metal this thin in temps less than 30 degrees. I think it stays fairly consistent in the 40s and up but 30 and below is going to be risky. It would have to be a situation were you are already going to be outside and you will be ready to refill the fire box early and often. Thanks for the Woody comparison, I am honored! :)

[@atlehman69]

@@EverettBBQ What do you think about slapping some heat insulation on this bad boy? Could that possibly help pull off a winter’s smoke session?

[@ajpicchietti]

I have the hardest time managing the fire in this thing. Once I close the door, it basically chokes out the charcoal immediately. I have the right side vent wide open as well as the chimney. Any suggestions recommendations on how to get better at it? I’ve been working at it 5-6 times and cannot get it consistent at all. Thanks man your brisket looked AMAZING!

[@EverettBBQ]

Thanks so much Alex! It sounds like something might be blocking your air flow. I try to add about 10-15 lit briquettes to my charcoal bed and it usually stays smoking for a good 2 to 3 hours depending on temps outside and wind. It's also possible that something happened to that batch of charcoal along the way. Best of luck with your Dyna and thanks so much for checking out the video. 👍

[@DP-lx1jn]

I was having the same problem. Then I did what Everett is doing each time I opened I put in coals but for brisket I only open three times.Takes about 30 minutes to get back if I open the main door to spray. But I agree with you it’s tricky especially if it’s a little cold out

[@markmumford9789]

Love the videos. Learning so much. Keep it up!

[@EverettBBQ]

Thank you so much, Mark! Cheers! ☕️

[@whosgivin]

I used this method it worked pretty well but the bottom didn't catch right away and when it did it went to hot? Any tips. People were saying my box was 2 full using this method. Or how long did you wait till you put the brisket on. Be nice to know how open your vents are to. But I've shared this with lots of people bro you're the man

[@EverettBBQ]

Thank you so much Johny! :) I should have definitely included how I adjust my side vents. In this cook, I didn't have too much trouble going hot because it was so cold outside, so it wasn't as much of an issue. If it were the summer months or something I probably would have started with less coals and likely no added lump (just briquettes) but I definitely like to choke the fire back once it's getting into the 250s depending on what I'm cooking. If it's brisket, I like to get the smoke rolling first and then put the brisket on early and let the smoker get up to the desired temp. You can also experiment with starting the fire box with either the far corner getting the lit coals added or leaving the top third of the entire fire box full and adding more lit coals as a top layer. That might be a better solution if you're experiencing slower starts and running hotter temps. [ One the vents ] You can make a significant adjustment closing the side almost completely and dialing the chimney back as well but even the slightest alteration on the side vents will help control the air flow as long as you adjust early... preemptive moves is what this ole gurl needs. ;) Let me know how it goes.

[@whosgivin]

@@EverettBBQ ya I'm in PA and the temp went up to 280. I closed everything lol and nothing helped. It was like 30 degrees out 2. I had to crack the cooking chamber was the only thing I could think of. I added to much coals. I covered the chunks with coals instead of just making a bed then I filled with lump on top of that to the brim lol and barely had room for my full chimney. Your videos are awesome idk how u don't have more views but I'm a follower for sure

[@EverettBBQ]

@@whosgivin PA, awesome! I lived in Philly for 4 years. Thanks so much for da props... cooking a brisket for a friend as we speak. Approaching hour three right now! ;)

[@JM-hz2iw]

Also, thanks for the inkbird link, it is really showing me how off the stock dyna temp gauge it. The dyna gauge is litterally 30 degrees off, showing 230 but inkbird shows 261. I made your ribs my first time last weekend usimg this and they were over cooked, this has to be why, i only used the dyna temp gauge when making them. Whole time i was smoking them, they were really on for a little over 300 degrees. Glad i used the ink bird for this brisket, pretty expensive. Im almost 4 hours into a 16lb brisket and its looking good. Still need to know what temp the brisket needs tp be to wrapp it?

[@EverettBBQ]

I'm glad to hear the inkbird is working for you! It is worth every penny IMO. The interior temp can vary depending on where your probe is set up but it's definitely something to know, especially if you have racks in different parts of the cooker. Best of luck on the brisket! 👍

[@thestarvingpigbbq9601]

Very informative 🍺🍻🍺

[@EverettBBQ]

Can't thank you enough, Darnelle. For the owners of Dyna, I had to put out my two cents. Cheers my man! 🍻

[@gregorykennedy264]

Honestly great video ! Keep it up

[@EverettBBQ]

Much appreciated, Gregory! Will do, Sir! 👍

[@BamaRob_830]

I'm having a hard time with peaks above 300 and valleys of 200

[@EverettBBQ]

Hello Robert. The only times I'm in the 300s is when I'm pushing it to get there. Two questions to be clear; 1) Are you using all lump charcoal plus wood chunks? 2) Standard model or wide body model of Dyna-Glo? I own the wide body myself and I try to use mostly briquettes on the initial start up, then start to incorporate a 30/70 mix of lump (30) and briquettes (70) on refueling. I only add fire chunks at the initial start up and potential a small amount on the first refuel but that's usually it for the wood. Best of luck and thanks for the comment! 👍

[@BamaRob_830]

@@EverettBBQ I have the same model you do

[@BamaRob_830]

@@EverettBBQ I was using briquettes with wood chunks but I kept getting ashes in main compartment the switched to lump. The air flow seems inconsistent in regulation of temps can't seem to find the right combination of opening and closing airflow chambers

[@EverettBBQ]

I might try a different briquette with less ash. I've read good things about B&B. Sometimes Kingsford runs pretty ashy, not as bad as royal oak briquettes though. 😅 I feel that I have to use a certain combo of briquettes or else the lump doesn't have a proper base to sit on. This is dependent on what type of lump you're using but some have very thin chips that fall right through the chimney and fire box grate of the dyna, so that's why I like a small layer of briquettes at the bottom for temp stabilization and a faux foundation underneath the lump. The only problem with lump is that most of them burn very hot but burn out quicker. The briquette/lump ratio is what I would try to alter. ALSO - Are you adding any sort of water to the cooker? In the summer months I like to use a small bread pan that I place on the lowest rack right next to the fire box and that has really helped tame down the hotter temps that I get in 90 degree type weather outside. I would try to experiment with the lump/briquette combo and add a small pan of water close to the fire box. It will also introduce more moisture into the cook chamber which should help with the smoke ring. Best of luck and happy smoking! 🔥

[@DJShine2413]

Why can’t you add new briquettes or wood directly to the firebox? To much smoke? Temp swings? I just got the same dyna glo so I’m new to this.

[@EverettBBQ]

I avoid new charcoal briquettes because they give off a lot of bad smoke when they first light that I just don't want to taste in the cook. I light them first so that I'm burning a clean fire and any additional smoke that I want to add, I use the type of wood chunks that I want to add to the food. I don't mind the new lump as much because it doesn't burn as dirty but I'd still prefer to light it first, then put it in. Thanks so much for checking out the vid! 😀

[@DJShine2413]

@@EverettBBQ Awesome, thank you for the info

[@jeremystearns6518]

Just a suggestion if you can find it you should try kamado joe big block lump I've got two cooks on 1 basket

[@EverettBBQ]

Sounds good. I will definitely give them a shot. Thank you for the recommendation! :)

[@aelictucker8794]

Did you add the brisket before the coals were lit? Also, I commented a while back with my fire getting too hot, and I’m still having the same issues. I’m keeping the side vent almost closed to keep temp down and my Dyna is staying above 300 at all times. any time I add New coals the temperature flies up. One time I only had like 10 coals in there and it seriously was still 300+. Any ideas?

[@EverettBBQ]

Great to hear form you Aelic! Wowza, 300+ from 10 coals would be a dream for me in these days of 30 degree temps outside here in Indiana. What type of charcoal are you using and what is your location concerning outdoor temps? I might try adding a small bread pan with water on the lowest grate of your dyna to act as a heat baffle. Let me know on the fuel your using and what type of climate you're dealing with. Cheers!

[@freshweezyboy1733]

What is this smoker called?

[@EverettBBQ]

dyna GLO! 😂 Still one of my favorite smokers to this day and I own five! 🤣

[@tedrolfes7656]

You started putting up Dyna-Glo videos right about the time I got mine set up and tried my first ever smoke, so I've been learning right along with you. I'm now about 6 cooks in, and I've been fighting with that fire box the whole time. I did make an amazing brisket flat, the best Thanksgiving turkey we've ever had, and some respectable smoked salmon, but I also had some just-OK ribs and a Christmas turkey that was dried out. The fire maintenance is labor-intensive. I noticed you didn't put in any more wood chunks after the first time you lit the fire. Is that really the case, or did that just not end up in the video? Another issue I have with the Dyna-Glo is that you can get flames coming from the fire box into the smoke chamber, which causes temperature spikes. I can lean a tray against the smoke hole to deflect the direct heat, or position a water pan just right, and swing the temperature at the meat by 50 degrees up or down when I have a fresh fire going. How do you manage that little design feature of your Dyna-Glo?

[@EverettBBQ]

Thank you so much Ted! Glad to be part of the Dyna-Gang. :) Keeping a clean and consistent fire in these little cookers is a chore to be certain. This brisket made a lot of progress early on and I added a lot of wood chunks at the bottom of the firebox, so it got pretty consistent smoke for the first three hours. In my experience, a little bit goes a long way in this cooker but I'm not against adding more on the initial refuel. It will take smoke up to the 160s, so I could have added more but didn't want to overdo it. On the flames coming in and heat spikes, I usually don't get flames into the cook chamber unless I put a lot of wood in there but if I refuel with a lot of lump coal, it can spark up and produce some small flames but not enough to spike it too much. In higher temps/nicer weather, I do like to add a small bread pan on the lowest grate with water as a heat baffle because it can run hot but with these 30-40 degree temps, it hasn't been necessary. How much wood are you usually adding to your cooks? Also - What kind of charcoal are you working with? Best of luck and happy smoking! :)

[@richochett404]

@@EverettBBQ to

[@edwardmurphy1041]

So I'm thinking bout buying the smoker but have seen different opinions. Can I use all lump charcoal and just wood chunks for flavor and will it get to temp? Or just lump to start and use wood as primary source of heat

[@EverettBBQ]

You can use all lump with wood chunks for flavor and it will get right up to temp. I find that I run higher temps with all lump but the consistency isn't all there. That's a reason why I like to incorporate the briquettes into the mix. I would recommend this smoker for the price. It gets great results but you have to maintain the fire, stirring and refueling on longer cooks. If you want something that is set it and forget it, this isn't really the answer. If you want something that produces great smokey bark and flavor, then this is a great little cooker. Thanks for checking out the vid and best of Luck. :)

[@edwardmurphy1041]

@@EverettBBQ thank you I don't believe in the set it and forget it. I have the wsm I've used for years with awesome results. I was wanting to play with this offset. Thanks for the info. I Recently moved back to hawaii and had to leave my smokers behind. Im patiently waiting for it to arrive on the 29th and introduce my Ohana to Carolina bbq ! Aloha

[@edwardmurphy1041]

@@EverettBBQ just got my dyna and seasoning. I'm having hard time with temp management. Choked off vent grate cut the stack back and still running 270 plus. Can you do a vid on temp management

[@JM-hz2iw]

Just bought the smoker, chimmy and paper from your list, fysa.

[@EverettBBQ]

OMG, welcome to the Dyna family! You won't be sorry, the smoker takes some maintenance but the results are tasty times ten! Cheers! 😉

[@JM-hz2iw]

Im going to try and cook a brisket the exact same way.

[@raymondmartens7803]

If youre mixing the coals doesnt the ash go into the cooking chamber?

[@EverettBBQ]

Thanks so much for watching. There's not much ash that makes its way into the cooking chamber, it pretty much all falls into the pan below the fire box.

[@jonathonparrish9538]

Nice video man. Have you tried using the minion method on this smoker? May cut down on refills.

[@EverettBBQ]

Thanks so much for checking out the vid! I have tried a few different minions but the firebox is so small that most of the coals light up at the same time. Much appreciated! 🙌

[@jfennell32]

Did you add any more wood to cook besides what you started out with?

[@EverettBBQ]

I did not for this cook. I usually make it an option on the first refuel to add some wood chunks if needed or if it's not smoking to my liking. Generally, once the brisket gets a certain bark on it, I will stop adding the wood chunks. The smoke only takes up to a certain temperature 160s-170s but it all depends on the level of smoke flavor you are after and what you are cooking. Thanks so much for checking out the vid!

[@charlescranfill6768]

super helpful video, thanks!

[@EverettBBQ]

Thank you so much for checking it out! :)

[@jny78]

i am making a 15 lb prime brisket on tuesday. first brisket ever, i have the same dyna glo as you. temps on tuesday in new york will be upper 30s. any recomendations? also how open were your vents on top and fire box?

[@jny78]

i am feeling kinda nervous but your video gives me hope.

[@EverettBBQ]

Awesome! Top vent always open full and the side vents is how I like to try and adjust my temps. With a big brisket like that, you'll be in for a pretty righteous Tuesday! Give it plenty of time on the rest and be sure to carve out the whole day for the cook, you never know exactly where a brisket, winds and humidity will take you. Also, while I love to temp it and get the brisket to the 205 area, tenderness will tell you where you need to be at the end of the cook in my opinion. Best of luck!

[@EverettBBQ]

You got this!

[@jny78]

thank you! I will be starting it at 1 am. and have a cooler for the resting part. This channel is the best and cant wait to see more videos of the dyna

[@brentarnold5754]

My Dyna-Glo brisket vs the Dyna-Glo brisket she tells you not to worry about. God damn magician, this man.

[@EverettBBQ]

Hahaha. Thank you so much, Dyna makes it all right with the world! :)

[@rcilia]

How long does a full fire box last you before you need a refill at 225-275?

[@EverettBBQ]

It all depends on outside temps but if the weather is decent 50 degrees and up, I can usually get up to three and a half to four hours before I have to start filling a chimney to get some clean coals going to throw in.

[@JM-hz2iw]

Morning, at what temp was the brisket when you panned it?

[@EverettBBQ]

It's been a couple months but I believe it would have been in the 160s somewhere. I'm more just looking for a level of bark and fat render more than a specific temperature. Thanks so much for the question. Cheers! 😆

[@roycee7913]

Like the vids what do you think will be a good first smoker?

[@EverettBBQ]

Thank you so much for checking out the vids! A first smoker is tough, as everybody's tastes are different. I would recommend adding smoke to an existing grill if you have one first. That way you can experiment with smoke levels of certain foods and how they take to different types of smoke. If you already have a grill and you want to jump into smoking, I would definitely go with the Dyna-Glo. That way, you won't have a fortune invested but you will also experience outstanding cooks and smokey goodness for not a lot ventured. It is a high maintenance cooker in some aspects but the results are certainly worth it in my opinion. Best of luck with your decision!

[@roycee7913]

@@EverettBBQ thank you and yea I have a grill I’m a kid but I love that stuff I have been working and i saved up money to buy a smoker I am looking but I like this stuff and I am going to have to buy some ribs or birsket but my grill isn’t that big it’s 17inches big but I am wanting to buy one I have like 400$ive been working with my dad

[@CornbreadXVX]

like a polaroid picture, I think?

[@EverettBBQ]

Cheers, Cornbread! Thanks so much for checking out the vid! 😀

[@stewh3951]

Great video! I was wondering... you placed the brisket on top rack is this for temp control or just personal preference?

[@EverettBBQ]

Thanks so much for checking out the vid! The top rack is the hottest spot in the cooker and closest to the fire box is where I like to put the point portion of the brisket because it tends to be the most forgiving. I have started the brisket on a lower rack but I always like to cook the whole time on top or at least finish the cook on the top rack.

[@Thegrillingdude]

Heck yeah we want brisket! Good call in the charcoal. That Brisket is the bomb! Do you deliver to Boise Idaho? Great job on the video brother!

[@EverettBBQ]

Thanks so much my dude! As soon as I start to deliver to Boise, you will be the first to know. :D

[@hddm3]

Damn did that cost 96? Wow I’m cheap if it did

[@EverettBBQ]

Hahaha. It was $36 and no you're not cheap, $96 would drastically change my brisket buying habits. 😅 Cheers and happy smoking! 🔥

[@hddm3]

Wow that’s real reasonable then

[@hddm3]

Walmart here in Fort Wayne is around 50s

[@mikehudson1387]

Start using B&B charcoal products for better results.

[@EverettBBQ]

Will do, been looking for it locally (I'm in Indiana) but I might just have to order a couple of bags. Thanks for the recommendation! :)

[@whosgivin]

I just bought one my self 1st smoker ever. I see you didn't let that raw charcoal and wood chunks burn off be4 you put the brisket in, why is that? I was told you need to let the thick smoke out. Awesome video though im subscribing

[@EverettBBQ]

Thanks so much for checking out the vid. The first initial load up, needs to have a solid store of unlit briquettes on the bottom layer or else a lot of the lump pieces will fall through. Due to the colder temps this fire box was basically about half n half lump and briquettes but I want them unlit, so that I can extend the life of the fire. As long as you are lighting multiple briquettes or lump pieces at once, you won't get that thick acrid white smoke. Just my two cents.

[@ebriggs11]

👍🏾👍🏾👍🏾👍🏾🔥

[@EverettBBQ]

😎

[@Jimbocue]

I have Dyna's twin sister "Glo". Had her for a few years. She still in the box unassembled.

[@biglilstantheslasher7666]

I’m watching this and getting frustrated by all the refills. Not because of you as a griller; but because the grill needs it. Part of me wants to just take out the whole inner smoke box and rack and feed wood splits straight onto the pan. I think it’s a cool design but I like using fresh cherry wood than oak wood lumps.

[@EverettBBQ]

Thanks so much for checking out the video. I don't blame you one bit, I did a few refills on this cook but to each his own. Much appreciated for the feedback! Cheers! 🔥

[@kc600]

dang a 15 lb angus brisket for under $3 a pound ..

[@EverettBBQ]

Yes indeed, those were the days my friend. More like $5 now a days. 😅

[@baileyhollingsworth3660]

Probably my favorite video, very educational and fun to watch. How do you normally go about adjusting your side vent on your fire box.

[@EverettBBQ]

Thank you so much! In cold weather like this, I usually keep it close to all the way open with just a little bit of closure until the fire gets too hot and then try to dial it back with the side vents to keep it in the 250-275 range. My idea is to "attempt" to control the temperature with the side vents and leave the top smoke stack open as much as it will allow. I knew I forgot to include something in this video. Excellent question! :)

[@TotalState]

15 pound brisket for $36 less than two years ago. Jesus...

[@EverettBBQ]

"Things they are a changin..." I remember complaining about prime brisket prices back then though. I guess it's all about perspective. 😅 Thanks so much for commenting, Marcin. Cheers and happy smoking to you! 🔥

[@DBP11222]

Dyna should hire you to promote them🤣🤣🤣🤣

[@DBP11222]

Cause im sold

[@EverettBBQ]

Ha! I reached out to them but no luck. 😅 Thanks for checking out the video. 👊

[@DBP11222]

@@EverettBBQ Ive watched almost every video love the intros by the way the color of your ribs and chicken are top tier making 3 of your seasonings this weekend

[@buddycarroll9641]

Here's a tip for ya.. for FREE. Run your thermometer probes down through the chimney and probe the meat. Your welcome. :)

[@buddycarroll9641]

Yup.... That way your don't have to run your probes through the door THEN... You can set your digital thermometer on a piece of 2x4 on top of the smoker. (2x4 keeps thermometer from getting too hot) Yur welcome. :)

[@EverettBBQ]

Thanks so much for checking out the vids. :)