I ordered my new Dyna-Glo X-Large Premium Dual Chamber Charcoal Grill. Told was to be delivered July 3rd. Yesterday they said July 2nd before 10pm.
I said, "Lord, it would be nice if it was delivered today."
I came home and there sits the box in my driveway.
Took just 2 hours, and assistance from my wife, it was finished. Now I am seasoning it.
Easy to assemble and looks great. Cook on it tomorrow.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I had that exact same grill, got it on a crazy good sale for $80 at Walmart. It is great for grilling hot & fast, but too leaky everywhere, including the chimney damper, for well-controlled low & slow. You might be able to make it work if you have more patience than me though. Anyway, congrats! The ability to raise & lower the charcoal baskets is a great touch lacking in most affordable charcoal grills, and the bottom doors are nice. It is a nice looking cooker for sure.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
The ability to raise & lower the charcoal baskets is a great touch lacking in most affordable charcoal grills, and the bottom doors are nice. It is a nice looking cooker for sure.
I did 2 trays of brisket mac and cheese.
1 for work potluck and 1 for home.
I used the 2 Weber searing baskets, one at each end with basket lower. I put in 15 briquettes in each searing basket and lit 10 briquettes in each chimney.
After 10 minutes I put lit briquettes on top of the other briquettes. Let it burn for 5 minutes uncovered, then 5 covered. I had the vents 1/4 open, stack 1/2 open.
Temps stayed at 400 for 3 hours+.
next day I did 2- 1.25" ribeyes.
12 briquettes in the chimney, lit for 10 minutes.
Dumped in basket for 5-5 method above.
Lowered basket 5 minutes to a side. Then raised basket all the way up. 3 minutes, then turned 45 degrees for 3 minutes.
Flipped and did 2 minutes, then 45 degrees and 2 minutes more. Done medium rare.
temp stayed @300.
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