Congrats, that is a sweet rig!
-
-
Enjoy! Let us know how it runs for you. Sure looks like a lot of fun.
KathrynComment
-
Great looking rig. Those Yoder's are made here in Kansas. I reckon the only thing that would make her look better was a KU Jayhawk on the top!!!Comment
-
I bought a set of plastic putty knives from the big box store and used them whenever I needed to scrap the heat diffuser or sides of the 640. Metal would be ok too but I was just trying to remove surface stuff and not remove everything. Felt plastic would be easier on it over time. Also bought a 6 gal shop-vac from sweeping out ash. Together with the 2 piece diffuser, cleanup was very easy and only took 3-5 min. Kept my big vac clean for all other jobs.Comment
-
I did the first couple of times but not after that. Just removed and scraped with a plastic putty knife. Just to remove the large crud from drippings. Didn't worry about getting it as clean as a grate -
Don't be afraid to try mesquite wood. All smoke in a pellet is more mellow. For brisket and pork butt, I would set the smoker for 190 the first couple of hours to generate a lot of smoke, then raise it to 225. Your smoke will vary in temp as pellets burn and more are lit. Don't worry about temp swings of up to 25 degrees. The controller is going to give you an accurate average temp over time.
-
-
jlazar According Herb on the Yoder forum, Yoder pellet grills are designed so they don't generate dirty (white) smoke at low temps like most pellet grills do. That's one of there selling points. Only clean smoke. So, according to them, lowering the temp on these units won't work like lowering the temp on another brand. I have a rec tec mini and that's the way it works, anything under 225 will produce more smoke, but over that and the smoke becomes much cleaner. I've only done two cooks on the Yoder, but I have to agree with Herb. The steaks I cooked last night at 200 had very little dirty smoke flavor. When I looked at the chimney, I could hardly see the smoke. It was thin blue smoke indeed and the steaks were fantastic. My smoke flavor preference really depends on the food I'm eating. If it's cheese or jerky, I like the white smoke flavor. On steaks, and sausage, so far I prefer the Yoder's thin blue smoke flavor.Comment
-
From one fellow charter member to another why did you choose the Yoda over the Nebraska made Blaz'n Grill? I have admired both from afar but have not been courageous enough to pull the trigger on either one. Just curious. Thanks!Comment
-
bep35 , I wanted something that was American made, good sized, and had two shelves. The two things that caught my attention the most were the temperature controller and the direct grilling capabilities. I liked the fact that the temperature control was designed by Yoder and they designed it to mimic their stick burners. I ordered the two piece diffuser, so all I have to do to grill directly over the fire pot is remove a trap door and slide some grill grates over the fire pot. I got rid of my gasser as a result of this function. They are also built with 10 gauge steel. Once it's heated up, it stays that way and minimizes fluctuations in temperature. With the quality in this grill, I'm sure it will last a lifetime and then some, and if it doesn't, I've heard good things about Yoder customer service. When I saw the Husker themed cart and counter weight it was all over. Not saying the Blaz'n Grill isn't a good pellet grill, but the Yoder has some things the Blaz doesn't.
BTW, heading to Spearfish tomorrow for St. Patty's day, keep the snow under control at least till I get there.Comment
-
Dr ROK Have fun with that Badass! And make sure to post lots of pics of your cooks. Cheers!!!Comment
-
Well done. I've been smoking on my YS640 for about 6 months now and I absolutely love it. Great piece of equipment.
Comment
Comment