I have a Yoder YS640 smoker. Love it. Looking to get a grill. Narrowed it down to the Yoder 24"x48" charcoal grill or the Klose Grill Chef Deluxe 20"x48". Looking to have room for large cooks if needed and a long lasting top line grill
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Tried of them rusting out after a few years.
Thoughts of these grills. I hope I'm posting this to the correct spot.
thanks Orion
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
The Yoder looks interesting. Although not as much grill landscape, have you looked at the Good One, Hasty-Bake Gourmet, or an Engelbrecht Braten 1000? They all fit inside that price range for the Yoder and each has very interesting features you might appreciate.
Side note: I'm kinda pre-disposed to the Hasty-Bake, personally ;-)
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Once I win the lottery the Kalamazoo will be on the short list thank you! I really love to cook and do a great job so the wife cuts me a lot of slack but there is a limit.
In the mean time back to reality. I have an offset in my Yoder. The open range and hasty bake are light weight and combos so they don't make the list. The Braten 1000 looks good but again it's a combo offset, although with heavier construction 10ga, it could be close to the list. I just don't like the kettle grills although I know they get the top ratings and cost less.
I am looking for a straight grill. Cooking over the heat source. Thick material for good heat retention. I am leaning to towards the Klose it's 1/4" construction and has more room than the Yoder. Yoder is constructed from 12ga on the lid, 10ga in the body, and 7ga for the charcoal basket.
I am probably 3 to 6 months from a decision so I really appreciate any input. I lurk a lot on this site and get some great ideas and recipes. One day I guess I should contribute with some pics.
'Twere it I, the Weber Ranch would make the list for a charcoal grill of this size. I would suggest the WSCG for it's overall versatility (I LOVE mine!), but the size might not fit your needs. But, I'm a sucker for the classic lines of a Weber.
Last edited by CaptainMike; January 11, 2019, 06:52 PM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Personally, I would go with the Kamado route here. There are an amazing amount of sizes and combos you can get. And they are the most versatile cookers you can put on your patio. You can blast a Pizza at 850 F, grill at 500 F or smoke for days at 225 F. Not to mention the Kamados' ability to make amazing loafs of bread. You can even make pies, cookies and deserts.
Personally, I think everyone should have a kamado......then again, I have three, so maybe I am biased.
My problem is kamados are expensive. I would love to relocate my Performer and my 26 and put a WSCG in their place. My wife would too - more patio space. It's just not in the budget right now. For me, an offset stick burner will come first.
That's exactly why I don't have a stick burner. My wife is pushing back for the same reason. I'd need to relocate the 26 and the PBC and I don't want to.
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