You willlove your Yoder.

I already love everything about it...except the price tag! Ouch!

I have some stainless shelves ordered and the front grease shield...the store I bought it from didn't have those in stock. I was admiring your folding top shelf. Where did you pick that up?

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Yoder YS480 wood pellet grill

quote:

Originally posted by Jeff Yarchin:
You will love your Yoder.

Any insight on this grill, guys?

Only been using a BGE for smoking with some success but it has limitations.
Considering an offset but it isn't practical for my household and never really wanted a pellet grill.
Always thought there was a compromise of flavor but I may have to rethink my strategy.

quote:

Originally posted by smschulz:

quote:

Yoder YS480 wood pellet grill

quote:

Originally posted by Jeff Yarchin:
You will love your Yoder.

Any insight on this grill, guys?

Only been using a BGE for smoking with some success but it has limitations.
Considering an offset but it isn't practical for my household and never really wanted a pellet grill.
Always thought there was a compromise of flavor but I may have to rethink my strategy.

I have Jeff's old BGE setup. His Yoder is amazing and I think takes up a notch. The BGE is plenty capable as long as you have a BBQ computer to help it run overnight. For short smokes (3-6 hours), I just use the dampers.

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Originally posted by SIG4EVA:

quote:

Originally posted by smschulz:

quote:

Yoder YS480 wood pellet grill

quote:

Originally posted by Jeff Yarchin:
You will love your Yoder.

Any insight on this grill, guys?

Only been using a BGE for smoking with some success but it has limitations.
Considering an offset but it isn't practical for my household and never really wanted a pellet grill.
Always thought there was a compromise of flavor but I may have to rethink my strategy.

I have Jeff's old BGE setup. His Yoder is amazing and I think takes up a notch. The BGE is plenty capable as long as you have a BBQ computer to help it run overnight. For short smokes (3-6 hours), I just use the dampers.

Agree 100%. The BGE is really versatile...long and low or blistering hot for searing.

I went with the Yoder for a more hands off experience. Nothing compares to a wood burner but I didn't want to spend time tending the fire. The tradeoff works for me.

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Originally posted by Gustofer:
I was admiring your folding top shelf. Where did you pick that up?

I'm with Gustofer, I've not seen that folding shelf before. I'm just about to pull the trigger on a half shelf but I'd be interested in knowing more about this...

I love my folding shelf.

I got it here:

https://smokercarts.com/?fbcli...JZl88UiilgMOau6PuPoA

quote:

Originally posted by Jeff Yarchin:
I love my folding shelf.

I got it here:

https://smokercarts.com/?fbcli...JZl88UiilgMOau6PuPoA

Outstanding, Thank you! I just ordered the 3/16 plasma cut steel shelf. I like how the spatula will slide easily on that and how I won't have to navigate around the ridge of the expanded metal shelf. I was thrilled to see shipping was included.

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Xantom how long did that beast take on the Pit Barrel?

Sorry for the late response! It took about 3 hours.

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I pretty much gave up on mine. Even with the vent pretty much shut all the way I couldn’t get the temp down to that 225 to 250 for low and slow. 275-325 was about as low as I could maintain it. It still made some excellent product but it could have done better. Plus at those little bit higher temps it burned through the charcoal faster and on a long cook I frequently had to add more charcoal which only made things more difficult.

I fought with mine at first too, but I had the opposite issue. I couldn't keep mine hot enough. I added a temp gauge, and an adjustable damper to my lid. Temp gauge is not grate temp accurate but it gives me an idea of where I am at. I have an 18" PBC, and I use a small chimney starter to get the coals going. On occasions mine will get too hot as well, but not as often. It really took quite a few cooks to get a process down that worked for me. I fill the coal basket based on what I am cooking. So less coals for short cooks and more for longer cooks. Not drastically different but some. I make a crater in the center of the basket to dump the hot coals in. I will adjust the amount of coals based on how hot I want to cook. Most cooks I fill it 3/4. I like to cook chickens hotter so I will use a full basket then. I dump the coals and leave the lid off for a few minutes then cover for about 20 minutes before I put meat on. Seems I only run out of coals when it's really cold for whatever reason. Hope that helps.

Looks like you have a fine new unit there!

Did a pork loin Sunday. Must have been how the coals burned, but the bigger half finished about 20 minutes before the smaller one. Both cooked to ~145. I glazed them both at 110 with a Carolina mustard sauce. Sliced them up for sandwiches.

Page 9?!?! You guys are slipping.

Thought I'd fire up the Yoder today and do a NY steak. This was the first one on this grill, so there's a bit of a learning curve vs. what I'm used to (quick and easy BGE). I rubbed with a little EVOO and salt and pepper, then slow smoked at 225 and pulled them at 115. Then cranked it up to 400 and seared on the grill grates to 130. Rested for 5 minutes with a pat of butter on top and this is what I ended up with.



I will say that (while it may not look perfect) the flavor and tenderness was fantastic. Next time, though, I'll go to 500 for the sear and used oak instead of pecan (it's all I had). Still excellent though. Topped it with some sauteed shrooms and caramelized onions with sides of garlic/pepper/parm spuds and a small salad. I'm stuffed.

Looks very good to me Gustofer!

Gustofer, Jeff, Xantom, and I can't carry it always
Looks great man. I'm sure it was tasty!

Fresh (frozen) hunk of King Salmon with a butter/herb coating. Smoked at 275 with alder to 135. I meant to eat only half and save the other half for lunch but I couldn't stop. Dang it was good.

^^^^^ Very nice. Mrs. BRL hosted a Sip & Paint for the neighborhood ladies a couple of weekends ago. I had some Salmon in the freezer my son and I caught on Puget Sound so I bribed it overnight and seasoned it with Essence of Emerick - great on seafood. They went on the Yoder at 160 for almost 2 hours then hit it to 275 till to get it to 140. It climbed very quickly and one of my fillets got up to 155. It was still incredibly moist and only I knew it was overdone. The ladies gobbled it up. Sure wish I would’ve got some pictures.

Either Baby Back or pork steaks are going down Sunday.

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pork steaks

If you haven't, consider trying a bone in pork loin. Not sure if Sam's still sells them, but I get mine from a butcher. Ask them to remove the chime bone. It's quick and easy to smoke too. We smoke them, cut into chops, vacuum seal, and freeze. Makes for easy reheats during the week.

That sounds good. Do you rub it with anything, or just season with salt and pepper?

And I assume you'd go a little low on the finish temp to allow for reheating?

built a fire in my smoker's firebox (Oklahoma Joe Offset reverse flow Longhorn) using Cherry and Apricot wood.

Put in a chub of bologna made locally rubbed with a spice mix with a brown mustard binder.

When it hits 150 internal I will brush some BBQ sauce on and run it up to 170 internal temp.

quote:

Originally posted by Gustofer:
That sounds good. Do you rub it with anything, or just season with salt and pepper?

And I assume you'd go a little low on the finish temp to allow for reheating?

Yep I use this mix with most of the pork loins I do:

5/8 - Kosher Salt/Coarse Black Pepper
1/4 - Paprika/Garlic Powder
1/8 - Whatever ingredient I feel like, or maybe Killer Hogs or Heath Riles Jalapeno Garlic

I did these 3 bone in loins late last October for myself and 2 other buddies. They don't take too long to do, so I try to keep my temps 250 or under. I pulled them off at ~140. I wrapped them in foil and let them rest for an hour or 2. Placed in the fridge over night and then cut them up the next morning. Vacuum sealed and froze what we didn't keep out for a couple meals. They are the best pork chops I've had, and pretty cheap to buy. Make sure you have the butcher take the chime bone off, or have him nip it with his band saw in between every bone. They are not easy to slice otherwise.

Tri-tip. Paired it with coleslaw and some garlic/parm spuds.