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Is it as short as it looks in the pictures?
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I'm trying to arrange to have one of my buddies bring is Traeger Texas over to show size difference, but we will see if that works out. |
Great post, man, I love the way that smoker looks and it looks like it kicks tail.
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Okay, most of you are probably getting post fatigue and want to see this thread slow down. I did a chicken tonight for dinner and cooked in a manner you can’t on most pellet pits, so I wanted to share. I will slow down after this, I promise.
I wanted to cook this chicken like I would have in the hot spot of a stickburner next to the firebox, so I opened the HMS damper and created my hot spot. http://i1202.photobucket.com/albums/...ps756519f0.jpg Chicken on, with dark meat closest to the heat. It’s a 5lb bird rubbed with Oakridge Venison Rub. It was great on the chicken. http://i1202.photobucket.com/albums/...ps3a15cb24.jpg Turned so white meat could finish http://i1202.photobucket.com/albums/...psa00e468f.jpg Ready to pull http://i1202.photobucket.com/albums/...ps065841dc.jpg I added this just because it’s cool to see how well the counterweight works. This is at perfect balance. http://i1202.photobucket.com/albums/...ps581b2d88.jpg |
Nice looking bird!
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Please no! I am definitely obsessed with this cooker going on borderline insanity. If you could set up a webcam I'd gladly pay to just watch it sit in your driveway. |
Very nice! Yoder makes a good cooker and I'm sure you're going to enjoy yours for many years!:thumb:
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Don't slow down bro, keep pics coming! I'm sold. Now I just need the cash for this pit.
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About the cleaning process again...Can you hose out the cooking chamber to get the grease and gunk out? Like with the stick burners you heat up your pit to 350+ and scrape, spray out the grease and steam clean the grates...Is that an option or not?
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Some of you want to see more pictures of cooks on here, so here are the cooks I did Sunday.
First, wings for lunch. The left row is Red Robin seasoning with Thyme (for the kids). The second to the left is BPS Little Louie’s w/Black Pepper plus Thyme (for me). The next row, second from the right, is Buffalo Wild Wings “Buffalo” seasoning (it is great for a traditional wing taste without sauce, but with smoke) (for my wife). And the last row on the right is my favorite for wings, Habanero Death Dust (for me as well). This picture is them cooked. http://i1202.photobucket.com/albums/...ps945b63d1.jpg And here is my plate, BPS and HDD wings with sliced potatoes with cheese, bacon and sour cream. http://i1202.photobucket.com/albums/...ps93c82d21.jpg I also cooked a Tri-tip today. I have always thought that the YS1320/YS1500 would make perfect tri-tip cookers, and it does. Here is the tri tip seasoned with Ted and Barney’s on the right side to soak up smoke. I will pull it at 115* IT. http://i1202.photobucket.com/albums/...ps7c0c5332.jpg After I pulled the tri-tip, I cranked the controller up to 475* and opened the HMS damper so I could get direct heat from the fire to get my reverse sear and finish cooking the tri-tip. http://i1202.photobucket.com/albums/...pse1766ee5.jpg Tri tip back on http://i1202.photobucket.com/albums/...ps95c6dc33.jpg Seared for 2 minutes per side. This is after the first side was seared. http://i1202.photobucket.com/albums/...ps8ae0631f.jpg What I was surprised to see was when I checked temp after the sear on both sides, I was already up to 135* IT, so I cooked it 10* too far! :doh: It was thinner than most tri-tips I have done, so I should have known better. On the cutting board then sliced on my plate. http://i1202.photobucket.com/albums/...pscf0f799c.jpg http://i1202.photobucket.com/albums/...ps731bab01.jpg It was wonderful, except for it being overcooked. Even as it was, it was great and I see a lot of tri-tips in the Yoder’s future. |
I'd still gladly eat that tri-tip! It is thin, so that would explain the quick temp rise.
The wings look great! I love the color! What temp did you use for them and how long? Did you do anything with the HMS to create a hot spot? |
MOAR!!!!:clap:
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