Welcome to Chuck is Cookin! Walter (my bulldog) and I will be cookin up all kinds of grub here, smoking and grilling, sous vide, baking...if you can eat it we will cook it! I love smoking on my Dyna-Glo, grilling on my Weber and trying to recreate iconic dishes from great chefs and doin it all with a bit of fun, so tune in, relax and enjoy!
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just got mine today. well it came damaged. looks like it got dropped on something softball size dent on top back right near seam. now that wouldnt bother me but now i have big gap at seam where it started to seperate. i sent email to dyna glo waiting to hear back. if they dont replace it then i will just get that high temp caulk i guess and just fill in that big gap. lol
Great smoker for its price. It’s never let me down. You just need this smoker and a Weber kettle grill and you are set 😁🐷🐖
I agree, it can do a lot for the investment!
I think you bit that taco that way to make people mad, didn't you? lol
My outros need work for sure!
What a great tutorial! I love how you added the sealer. I've been reading a lot of people are having issues controlling temps because of the leaks. What kind of sucks is paying the money for something and then having to add to it in order to make it more functional. Even if it's some easy steps to do so.
Thanks very much! I'm getting some rust spots on it now so planning a "fixer upper" video soon :)
How do you recommend removing the annoying thread from the sugar snap peas?
Good question! I should have mentioned that I usually buy the "string less" variety in 8 ounce packages and then just trim the ends, but if you have a string variety, slice the tip about half way through and then use that to pull the string on both ends.
Thank you , very informative..
Glad it was helpful!
Trying this for Easter!! Can't wait.
Awesome, let me know how it goes!
Get this guy a contract to do smoker reviews
If only!
looks really good, I'm going to give it a try
Awesome, let me know how it comes out! Mine was right around 125, so I would recommend going another hour or so in the sous vide if your looking to get it to 130. I also have a rack of lamb video coming out this Sunday (hopefully!)
Take the dog dish out of the kitchen.
Good idea!
Thank you for this... well explained
Thanks so much!
Very simple recipe, will have to try, thanks..
It was very good, picked up another one on sale just a few days ago, looking forward to making it again, but maybe with a twist this time :)
@@chuckiscookin Cool, I picked several roasts up at food lion 6.99/lb. I’m just learning but am getting better to watching KZread videos it helps allot. I’m cooking one now for Christmas meal. Merry Christmas!11
I love honesty, way to go
Thank you :)
You did good its all good hell its Christmas Merry Christmas
Thanks! And Merry Christmas to you and yours as well!
Looks great ! I agree when u pull, do not leave it on the pan u cooked on ! Also a longer rest is a must, watch ur temp and don't sear until the temp has dropped. Then u should of done a second rest after the 500 degrees for atleast 15 mins . Merry Christmas to u and Yours !
All good points, and same to you and yours :)
Making the Dyna Wide Body a true stick burner, I like it! May finally put mine together now ha ha. Very interested in trying this out (using wood as primary fuel). Curious as to how often you add a piece of wood once you have it up to operating temp. Mainly referring to most standard offsets generally requiring a new split every 20-30min so wondering where adding new wood on the Dyna lands time-wise in your experience (both time in between adding more wood and how much wood you add). Thanks in advance for your reply, keep on smokin'!
Hi Mark. Great question. Ive been thinking about tracking that very same thing. Generally speaking the Dyna requires about the same thing, not a whole split but a 1/2 split about every 30 minutes depending on the weather conditions, etc. I recently did two full briskets and did track my wood count, so hopefully I can get that video out soon. If you liked and subscribed, thanks!
Outstanding , new friend here.
Thanks and welcome
@@chuckiscookin thanks 🙏
Awesome, Have a great Friendsgiving
Thanks! You too!
Yummy 😋
Thanks! I think the Kansans were satisfied :)
What's with Walter running laps along the fence?!
Looking for lizards. He has a bit of OCD.
I've always been dumbfounded by the fat that they use the same fire box with the wide body as with the regular Dyna. Your tips on fire management and using all wood are exactly what I've been looking for.
Awesome, glad i could help!
Fire box on the wide body is too small, I built a bigger one,20"×20"×14" out of 2 sheets of 1/4" steel (1/2" thick total)and covered the smoke chamber with 2 sheets of 1/8" steel and installed a larger taller smoke chimney, now it goes 12-14 hrs without reloading.
Would never have thought there was that many options! Great info. Thanks! So glad we found @thechuckwagonshow with Walter the dog as sidekick, perfect!
Our pleasure!
Without a doubt, THE BEST POPPERS!! Our go-to when heading to a KC Chiefs watch party!
I'm glad you like them...even though your a Chiefs fan :)
Can you post the recipe?
Will do soon
I've had one for a few years and love it. I also use heat bricks for temperature regulation along with deflecting the heat coming from the fire box. I also use a water pan. Once in awhile will put the fire in the cooking chamber and cook direct high off the coals so the fat from the meat drips into the fire. Chicken and Tri-tip come out great using the dyna-glow this way
Those are all great ideas for me to look into, thanks :)
That was awesome! I’ve got an old Oklahoma Joe Bandera on which the firebox has finally rusted out. I got it almost 10 years ago on a Black Friday sale for about $200, and it’s been a great smoker but it’s time to retire it. Now a days you can’t touch a Bandera for less than $600, and while it’s a good smoker, I don’t think it’s worth that. I’ve been considering the Dyna-Glo, but was conserned about the size of the fire box. The fire box on the Bandera was huge and I could put whole logs in it. I guess I could adapt to the smaller box. The lack of air flow does concern me, especially since you can’t open the chimney all the way. Well, at least I know a lot better what I’m getting if I settle on the Dyna-Glo. Thanks for the great video.
Thanks! Yeah the fire box size is an issue. A lot of guys just use charcoal and chunks and you could go that route, but I didn't want to. Another issue is the thickness of the steel, its pretty thin, but fine for me in Texas. Other than that, I love it, so much room to smoke. Let me know what you decide to do :)
I've had this smoker for 3 years. Been wanting to make it into a real offset. Great video
Thank you! I love it, let me know how it goes for you and if you did anything different :)
awesome video, great idea about saving that wood, gonna have to try this the next game day
Thanks! Let me know how it goes :)
Let’s see a cook on it please.
I just put one out yesterday! Unfortunately its been too hot to smoke, but we are getting into it now, check it out :) kzread.info/dash/bejne/ZHask6hpYtS1ctY.html
looks awesome!
Thanks!
Great Video!! Very nicely done!!
Thanks!
Nice...I'm #18 subscriber and #8 "Likes"
Awesome, thanks! I have a long way to go lol
This was the most delicious pork taco I have EVER had!!!!
Made this last weekend. This is a great recipe. Bought the very last leg of lamb at the store, 6.4 pounds. I doubled the marinade, worried about the bigger roast being gamey. Cooked it for supper the next evening. 4 adults, 4 kids, NO leftovers.
Nice, glad you liked it!
Anchovies! Italian MSG! Liked the recipe and we will try it next week. We like our lamb more medium and love our sous vide,
Awesome, let me know how it goes! I think I could have doubled the marinade, but it was a good base for the experiment. Thanks for watching :)
That is way under cooked. Still liked the video.
Thanks! I am hoping to have a few more out soon. The lamb came out at 125, which is just borderline medium rare. I was shooting for 130-135 so I think it could have benefited from another 2-3 hours in the sous vide, but the fam was hungry so what are you going to do. I will post the lamb temp chart from Serious Eats in the description.
You guys are funny ! And made my night 😅