You will love it! We just finished our first, post assembly smoke. We did baby back ribs, Spicewella Pork Rub at 250 for 5 hours and they were other worldly delicious.

I moved up from a GMG Tailgater to the Yoder. Wow, what a difference.

maxxpower good call on going with a Yoder! Made in the USA with 100% USA components, amazing quality compared to what I had before. Yes, it was more expensive than others I looked at but the quality and craftsmanship made it worth it to me.

quote:

Originally posted by Jeff Yarchin:
You will love it! We just finished our first, post assembly smoke. We did baby back ribs, Spicewella Pork Rub at 250 for 5 hours and they were other worldly delicious.

I moved up from a GMG Tailgater to the Yoder. Wow, what a difference.

Can't wait! What kind of pellets are you using?

.

quote:

Originally posted by maxxpower:

quote:

Originally posted by Jeff Yarchin:
You will love it! We just finished our first, post assembly smoke. We did baby back ribs, Spicewella Pork Rub at 250 for 5 hours and they were other worldly delicious.

I moved up from a GMG Tailgater to the Yoder. Wow, what a difference.

Can't wait! What kind of pellets are you using?

.

I used up my Traeger pellets for burn in and switched to Lumberjack. I'm still experimenting trying to settle on a brand. I got much less ash with the Lumberjack pellets vs. Traeger pellets. Both were hardwood blends.

Edited to add, an assembly trick I learned the hard way. I spent an hour trying to insert the base legs into the grill without success.

When you build the base tighten all of the screws but leave the nuts and bolts loose. When loose the legs slip right in. Tighten everything up before you tilt it out of the box. Before you tip it out chock the wheels....it's a beast!

BBQ is my hobby and I cook multiple times a week. My cooks are done on...

Yoder YS640s Pellet Smoker/Grill with Lumberjack pellets
Kamado Joe Classic III with B&B Lump
Blackstone Griddle (non BBQ)

My wife always gave me gruff for the money I spent on my hobbies but she doesn't seem to mind this one.

quote:

Originally posted by LBTRS:
BBQ is my hobby and I cook multiple times a week. My cooks are done on...

Yoder YS640s Pellet Smoker/Grill with Lumberjack pellets
Kamado Joe Classic III with B&B Lump
Blackstone Griddle (non BBQ)

My wife always gave me gruff for the money I spent on my hobbies but she doesn't seem to mind this one.

Do you have a chicken wing recipe for the Yoder that you wouldn’t mind sharing?

quote:

she doesn't seem to mind this one.

Pork Butts today!

^^ Pork butts look nice. Did you trim the fat cap off? I have two 8 pounders in the freezer that need to be used up. I'm thinking of deboning them and cutting them into pork steaks for grilling instead of making pulled pork. I have about 20lbs of pulled pork in the freezer vac sealed into 3lb servings so I don't need any more of that at the moment.

I did not trim the fat cap it was maybe 3/8" at the thickest parts. But I did score it so some of the rub would penetrate into the meat. I don't worry too much about the fat cap on pork butts typically. Do you usually trim that down or off?

quote:

Originally posted by Jeff Yarchin:

quote:

Originally posted by LBTRS:
BBQ is my hobby and I cook multiple times a week. My cooks are done on...

Yoder YS640s Pellet Smoker/Grill with Lumberjack pellets
Kamado Joe Classic III with B&B Lump
Blackstone Griddle (non BBQ)

My wife always gave me gruff for the money I spent on my hobbies but she doesn't seem to mind this one.

Do you have a chicken wing recipe for the Yoder that you wouldn’t mind sharing?

Hi Jeff. I actually have not cooked wings on the Yoder. I always use the air fryer for wings. I'm going to have to try wings on the yoder.

quote:

Originally posted by xantom:
I did not trim the fat cap it was maybe 3/8" at the thickest parts. But I did score it so some of the rub would penetrate into the meat. I don't worry too much about the fat cap on pork butts typically. Do you usually trim that down or off?

when smoking butts for pulled pork I don't trim them but I know a lot of folks do. I figure it's a long enough cook the fat will render off. For that same reason I have learned not too long ago not to apply a lot of rub to raw pork butts before putting on the smoker. It cooks away with the fat so I use very little if any rub at all anymore. Maybe some salt and pepper.

I use the rub after the butts are done. I apply it after it's pulled. Good rubs are not cheap to buy or make by applying it after it's pulled you get the full benefit of it.

quote:

Originally posted by xantom:
Pork Butts today!

It's -20F here this morning and I'm guessing it's a bit colder where you are. I'm a wus - too freaking cold for me to be messing around outside with the smoker...

Yeah that makes sense, I will try that next time Last man.

It's about that here today. I love the cold weather!

quote:

Originally posted by LBTRS:

quote:

Originally posted by Jeff Yarchin:

quote:

Originally posted by LBTRS:
BBQ is my hobby and I cook multiple times a week. My cooks are done on...

Yoder YS640s Pellet Smoker/Grill with Lumberjack pellets
Kamado Joe Classic III with B&B Lump
Blackstone Griddle (non BBQ)

My wife always gave me gruff for the money I spent on my hobbies but she doesn't seem to mind this one.

Do you have a chicken wing recipe for the Yoder that you wouldn’t mind sharing?

Hi Jeff. I actually have not cooked wings on the Yoder. I always use the air fryer for wings. I'm going to have to try wings on the yoder.

I have a BGE, but this would work on a pellet grill too.

Prep:

I smoke at 325 since it's the optimal temperature to crisp up the skin.

I use an appropriate wood for poultry (e.g. cherry or pecan).

I apply a good poultry rub or use Weber's Beer Can Chicken Seasoning. I don't make/use a spicy rub since I'm tossing in a wing sauce late in the smoking process.

I keep the skin on and the wings whole (trip, drum, and flat) so that the skin seals in juices.

Either make a wing sauce or have a bottle of store bought sauce handy (I like HEB's medium).

Smoking:

Put the wings on the grate. Doesn't matter which side is up.

At the 30 minute mark, flip

At the 50 minute mark, toss in your favorite wing sauce and return to grate.

At the 60 minute mark, check temp to insure safe cooking temp. I like 175 to 180 for wings. They're a little fatty so it doesn't get dried out and it's a better texture than 165.

---

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

Thanks!

So I decided to to put the pork shoulder on a bit early so I didn't have to rush things.

Brined for 8 hrs in brown sugar, sea salt, water and a little sriracha. Then I removed the brine and did a dry rub for another 8 hrs. Salt, pepper, mustard, brown sugar, chili powder, paprika, onion/garlic powder, ginger, cumin and some oregano. Covered but not packed on or falling off.




Started smoking about 3:15am and then went back to bed for a little bit. Spritzed it with apple/juice vinegar/water mix twice now. Starting to look good at the 6 hr or so mark!




Really loving this FireBoard app for monitoring and controlling the smoker if you need to. I originally wasn't even sure if I wanted the features and now I'm totally grooving on the versatility and convenience.

Oh man that looks good!

Just pulled mine, wrapped and put in the oven to finish. I went through a whole coal basket, and I had to add a couple handfuls of coal and a big piece of Pecan to finish it off to 160.

^^ Looking good. Nice touch with the Raidin' Maiden in the background.

Sorry Raiden maiden? The beer?

quote:

Originally posted by xantom:
Sorry Raiden maiden? The beer?

Yep that's what they call Leinenkugels in Wisconsin where it's brewed. Raiden' Maiden because of the Indian Maiden pictured on every bottle and can.

Ah I did not know that!