I'm surprised about the Chinook, out of the package it has such an aromatic punch I would have figured it would have some power as a dry hop, though I've never used it for even mid additions, never mind dry hop. C'est la vie, that's why I grow Chinook, Cascade and Centennial.
I recently tweaked a house favorite by doubling the Amarillo dry hops. It has been well received. 7 days at cellar temp (~58°F), crashed bright, kegged, then carbed and cold conditioned over two weeks before first draw. If you dry hop at warmer temperatures, cut back on the duration. eg: I suggest five days at 70°F.
I dry hop nearly everything. It's like the frosting on the cake