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Any Yoder Stick Burner Owners out there?

Yes we are, I know there is one here in Minnesota but they make cabinet style that will not fit my style of what I am trying to do.
 
Late to the party...but I have a loaded Wichita and love it. Easy to manage heat, and plenty of space for small- to medium- size parties.

Temp is not even across the chamber (25-50 degrees different)...but this just means I can cook chicken and pork at the same time.
 
Melt In the Sun do you have the plate in the bottom to help even the heat out? When you say small to medium parties how many people are you talking?
 
I do have the plate.

By small-med I mean not 100 people...though you probably could cook 100 people worth of butts on it if you switched them around a little to deal with the hot side. I typically cook a few racks of ribs and a bunch of chicken legs, with lots of room to spare.
 
Are you burning splits or using a charcoal basket and burning lump? If you are using just splits how is temp control and how often do you add another split?
 
Splits only...charcoal to start the fire, maybe. A split or so an hour, but I'm not in Minnesota! This time of year, the cooker is at 150 without a fire...
 
Nothing productive to add except my thanks to opening my eyes to Yoder smokers! I think a trailer smoker is my next step and their Santa Fe looks about perfect

Although that Kingman Comp Cart looks killer as well.
 
If you have questions on their pits talk to Josh at All Things BBQ, he has been great to answer all of my questions and goes the extra mile to get your question answered.
 
joshcary said:
The adjustable damper on the Wichita is going to be extra (though not by a lot, I can PM you a price if you'd like). The big advantage is the ability to adjust the temp to be even across the pit, or hot at one end or the other. It's just very versatile.

The Wichita I cook on (Serial #1) does not have the HMS or damper. Though it cooks great, if I want to do larger cooks with a loaded pit, I roll out a Kingman with all of the options. It's just so much easier to be precise and control the heat with the HMS and damper.
Click to expand...

Sorry to thread resurrect but I'm stuck between choosing a Lang and Yoder. A farm store not too far from home has a shipment of Yoder Loaded Wichitas coming in next week so I'm going to go kick the tires a bit. I was sold on a Lang before I started looking into the Yoders. I liked the reverse flow concept on the Langs but was wondering about the heat management system (HMS) on the Yoders. I see a heat management plate on their website but no mention of a heat management system. What's the difference?

This store is selling the Yoders a couple hundred over base Loaded Wickita MSRP so I'm kind of assuming (hoping) they have all the extras (log lighter, probe ports, charcoal grate etc).

In any event, does the heat management plate even out temps as well as a reverse flow design like on the Langs?

I won't be able to actually see a Lang in person before buying which makes me nervous especially given the quality issues I've seen in this thread from another forum: http://www.smokingmeatforums.com/t/153376/lang-36-poor-quality-welding

The issues there are simply unacceptable to me so I'd hope that's either a one-off problem Lang had or maybe they had a period of iffy QC that's since been fixed.

I understand the Yoders have superb welds so the whole decision really hinges on whether or not Yoder's heat plate is as effective as reverse flow, and if I can find out what the Heat Management System with adjustable dampers is since I can't find any mention of it on the website.


Thanks,

Jim
 
battlesnail said:
Sorry to thread resurrect but I'm stuck between choosing a Lang and Yoder. A farm store not too far from home has a shipment of Yoder Loaded Wichitas coming in next week so I'm going to go kick the tires a bit. I was sold on a Lang before I started looking into the Yoders. I liked the reverse flow concept on the Langs but was wondering about the heat management system (HMS) on the Yoders. I see a heat management plate on their website but no mention of a heat management system. What's the difference?

This store is selling the Yoders a couple hundred over base Loaded Wickita MSRP so I'm kind of assuming (hoping) they have all the extras (log lighter, probe ports, charcoal grate etc).

In any event, does the heat management plate even out temps as well as a reverse flow design like on the Langs?

I won't be able to actually see a Lang in person before buying which makes me nervous especially given the quality issues I've seen in this thread from another forum: http://www.smokingmeatforums.com/t/153376/lang-36-poor-quality-welding

The issues there are simply unacceptable to me so I'd hope that's either a one-off problem Lang had or maybe they had a period of iffy QC that's since been fixed.

I understand the Yoders have superb welds so the whole decision really hinges on whether or not Yoder's heat plate is as effective as reverse flow, and if I can find out what the Heat Management System with adjustable dampers is since I can't find any mention of it on the website.


Thanks,

Jim
Click to expand...

call Yoder and ask them what the heat management system is. My bet its just a fancy name for the plates
 
HMS is just a plate system. All the Yoders Ive seen have been incredible.

FYI, Jambos are pretty much the furthest thing from reverse flow. They seem to be pretty propular :icon_smile_tongue:
 
I love my Yoder frontiersman with the hms plate system. I can dial temps to create zones which I prefer or have it cook even straight across which is nice for catering. You will not be disappointed in the quality of the build.
 
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