I’ve been using my Yoder YS480 for about a month now and I am starting to realize the temperature that I set the Yoder to is nowhere near the temp that my FireBoard reads.
I live in Denver, CO where of course I deal with altitude issues. Is the reason when I set my Yoder to 225 and the FireBoard only reads 190 or so due to altitude issues or could there be something wrong with the Yoder?
any feedback from others who smoke in altitude would be much appreciated.
I don't have a Yoder, but it could easily be due to the position of the Yoder probe inside the unit. Where is it located - especially in relation to the height of the protein you are smoking? You should be placing the FB probe on the grate about 2" from the meat. If the Yoder probe is anywhere else, it probably will read different.
Have you checked to see how accurate the FB probes are? Just dunk them in boiling water and they should read whatever the boiling point is at your elevation. Unless they are waterproof, just put an inch or so in the water.
If you FB probes are accurate, I'd use them as my guide and adjust the setting on the Yoder so that the FB probes read the temp you want. From your statement above, it looks like the Yoder is reading 35* low when set to 225*, so I'd set it to 260* to get 225 in the cooker.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
What you are seeing is not related to altitude. As others have said, look at probe placement and differences in the two temperature measurement devices.
I don’t know of any cookers temp probe that reflects the same temperature as a probe placed in the vicinity of the meat on the grill. My guess is that if yours did it would be one of the few.
Agreed. The probe on my GMG DB consistently reads about 25-30 degrees below my FB at low and slow temps. I just dial in the difference on the GMG controller.
Cooking a contest in Colorado has been on my bucket list for a good while. I'm finally going to do it! Alamosa in August! It'll be interesting to see how the Yoder cooks up there. I'll add our Jack Daniel's pellets to my normal pecan/cherry mix to boost BTUs.
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