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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-29-2017, 07:34 AM | #16 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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Thats a really good idea. I may end up doing exactly that. thanks!
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09-29-2017, 01:00 PM | #17 | |
is one Smokin' Farker
Join Date: 01-29-10
Location: Oklahoma
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I believe Slamkeys has pretty much proven that lowering the intake, enough, on the Yoder product will result in sufficient draft; it's just sad that one would have to do so. |
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09-29-2017, 05:12 PM | #18 |
On the road to being a farker
Join Date: 07-22-16
Location: Houston, TX
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G'day bbqpitsmoker! How ya goin? (in my best Aussie accent)
I didn't notice your new thread pop up. I've seen your fire basket thread and agree it's tough to keep the coals where you want them with the factory grate. I still need to give your solution a whirl to see if it works better than what I'm doing now. I normally have 2 grates stacked together to keep the coals from falling through, but I still have trouble keeping the coals confined to a small space when I push the logs around. Your basket solution might be the most efficient way to keep a small hot fire going with the least amount of effort and fuel. However, I've been pondering some of the things Joe Phillips said lately about intentionally generating smoke for flavor, and it's caused me to wonder if my fires are burning so cleanly now that I might be sacrificing flavor while focusing on how clean my fires are. Does that make sense? I've had some cooks when things were working so well I basically had no smoke for 90% of the cook, and that could be more like cooking with pure charcoal than cooking with splits. The smoke stack mod is interesting, and several people suggested I try using a larger one too (either bigger diameter ala Jambo, or longer). At the beginning, I relied on Feldon's calculator to see if it agreed with the design decisions used for the Wichita, and was surprised that it did indeed come very close. Joe Phillips wouldn't admit to using it as a basis for their designs, as if they are using some old family tradition to design their pits, but I believe they are using it to some extent. Anyway, from what I remember the Feldon calculator said a cooker the size of a Wichita with a 4" smoke stack required a length of 26" or so, and my Wichita smoke stack was 20" vertically and 6" horizontally, which was basically spot on. This is why I never messed with the smoke stack. I'm curious to see what kind of smoke stack Aaron Franklin puts on his new backyard smokers when they release next year, because he likes large-diameter stacks. I believe the heat management plate, coupled with the high firebox mount position, is the main culprit here because the original Wichita smokers didn't have one (see this post: http://community.yodersmokers.com/vi...p?p=8960#p8960). Did you completely stop using it? Coincidentally, I attempted a cook this past weekend without the heat management plate, and I simply could not get the temperatures below 300F on the cool side and 350F on the hot side with the plate removed. Maybe you are able to control your temps better using the fire basket because you can maintain a much smaller fire that way. I think the biggest problem with not using the heat management plate is the heat goes straight to the top of the smoker and out the smoke stack, leaving the bottom of the cooker much cooler, and preventing much of the smoke from contacting the food when it's on the main cooking grate. Aaron Franklin intentionally mounts his smoke stacks at grate level for this very reason, because he believes it forces the smoke to flow right over the meat. It's all theory though, so who's to say which theory is right or wrong - whatever works is the right way. One thing Joe Phillips said in defense of his high fire box mounting position is that he intentionally mounts the firebox one inch above the center line of the main cooker in order to create the maximum opening between the chambers. Well, I'm not sure why that is necessary, especially if you're going to block it all off with steel plates anyway:
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Yoder Loaded Wichita 2016 (Modified to flow right), Big Green Egg 2014 |
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09-29-2017, 06:11 PM | #19 | |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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Hi Slamkeys, Feel grateful for your expert opinion in my humble thread.... 1. Re smoke being too clean, I would never ever worry about that. As long as I am cooking with wood and not just a charcoal base, my goal is the cleanest stack possible, and the flavour takes care of itself. There is no rule that says that the delicious by product of combustion must be visible in smoke; in fact some of my tastiest results have been from a cook that maintained shimmering vapour - the shimmering vapour is definitely not just air and has considerable deliciousness from the log combustion in it which produces a very different result from using just charcoal. Here is a recent Brisket cook that I did with a very clean stack. It tasted great but I threw out the whole 15 pound brisket in the trash because of the obviously undercooked area on the edge of each slice..... [IMG][/IMG] 2. Yes - have completely stopped using the HMP 3. Re temp - The cooker in its current configuration definitely likes to run at a higher temp. I would say that average cruising temp with a small pile of coal from splits that have burned down, and a fresh split on top would be around 300F on the left side temp gauge. One thing I will say is that there is a big difference between the gauge temp and grate temp because I agree with you that the airflow runs higher in the cook chamber so a 300F temp gauge reading might relate to 250F at the main grate a few inches below so I use the gauge reading as a relative measure of what the grate temp would be rather than an an exact measurement. I only use the main grate (don't like the radiant heat from the top of the cook chamber drying out the food on the 2nd level grate that would sit closely to the top of the cook chamber). For any cooks where I want more precision I use a thermoworks Smoke at grate level. 4. Re: Chimney, the stack size increase makes a massive improvement. I would encourage anyone with this pit to do it. From seeing the vapour exit from the top of it you would think there was a guru pushing air through the pit, but there isn't. Its just the air draft, but its not just a gradual leak of smoke it works more like a Jambo or similar, it MOVES that air which is taken from just the bottom half of the original air intake. |
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09-29-2017, 06:38 PM | #20 |
On the road to being a farker
Join Date: 07-22-16
Location: Houston, TX
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This was my last brisket with the heat management plate installed. Big smoke ring, fully rendered fat on the point, and some amazing burnt ends from the Plowboys Bovine Bold rub. I've been using butcher paper to wrap after I hit the stall, then pulling off when the temperature gets between 200-203 before moving to a cooler to rest for a couple of hours before I serve. I might do another one tomorrow since the weather is supposed to be nice.
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Yoder Loaded Wichita 2016 (Modified to flow right), Big Green Egg 2014 |
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09-29-2017, 08:57 PM | #21 |
is One Chatty Farker
Join Date: 04-21-17
Location: Denver, Colorado
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IXL, I agree horizon has some gorgeous machines
Slamkeys, glad you got the Wichita to hum like a top. Just hope Yoder ups its game
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Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!" |
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09-29-2017, 09:23 PM | #22 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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I literally think that once Yoder has actually fixed the design the very least they could do is send a newly built pit to Slamkeys as a gift to say thanks for all the free R&D he has done for them....
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09-29-2017, 09:27 PM | #23 |
is One Chatty Farker
Join Date: 04-21-17
Location: Denver, Colorado
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Seriously, a consultant fee is in order. Slamkeys has done more thinking on this topic than the Yoder people themselves. I've read some responses and it's like Yoder was trying harder to block the info than actually fixing the underlying problem
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Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!" |
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10-02-2017, 01:26 PM | #24 | |
On the road to being a farker
Join Date: 09-04-13
Location: Los Angeles, CA
Name/Nickname : Stu
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Quote:
I have been struggling in a similar fashion to you with my wichita and like you I don't want to mod it too much as I may just sell it on. I don't use it much as it's a pain in the balls to manage a fire over night. |
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10-02-2017, 02:37 PM | #25 |
On the road to being a farker
Join Date: 07-22-16
Location: Houston, TX
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I know the factory fire grate on my Wichita has never worked well for me, and I normally supplement it with a second grate to prevent the coals from falling through so easily.
I've been researching Shirley Fabrication for a while now, and I noticed Paul makes a nice big fire basket for his smokers, with an overlapped bottom section that has very small openings due to rotating the expanded metal 90 degrees. I've never heard any complaints about the Shirley fire grates keeping the fire together. I mention this because your fire basket solution solves the Yoder fire grate issue in much the same way, by creating a denser platform for the coals to rest upon, which prevents them from falling through when you add more splits. In addition, since your fire basket is so narrow the wood gets piled up much like a chimney starter, and probably burns hotter because of the silo effect.
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Yoder Loaded Wichita 2016 (Modified to flow right), Big Green Egg 2014 |
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10-02-2017, 08:20 PM | #26 |
is One Chatty Farker
Join Date: 04-21-17
Location: Denver, Colorado
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I can vouch for how well-designed my Shirley fire grate basket truly is. It sort of takes care of itself and I love it for that. I've had COS grates that were unable to perform. This thing is a beast and probably weighs a good 30 pounds. You won't be disappointed in the Shirley basket !!
BTW, if you got a Shirley (30x80 Straightback would do) shipped to Australia, you would be the baddest MoFo in the Southern Hemisphere!!!
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Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!" |
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10-04-2017, 10:47 AM | #27 | |
On the road to being a farker
Join Date: 07-22-16
Location: Houston, TX
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Quote:
I've been thinking about doing one of those exhaust mods where you put an elbow inside the cooking chamber to lower it down to grate level (after removing the top shelf) to see if I can keep the heat in the cooking chamber longer with a slightly reduced escape velocity. I've seen videos where briskets are cooked completely without wrapping and still come out dripping wet, but I've never been able to accomplish anything like that on the Wichita. Of course, since the Yoder is supposed to be a bottom-up cooker I always put the fat cap down, so that may be why my top side dries out because it never has much fat on it. I normally use the cheapest select packers too, so there's that. I may just have to revert back to focusing on a larger coal bed and choked down intake to slow down the air flow enough to prevent drying out the food. That's my theory anyway. High velocity air flow + open flames = too much drying. Then again, why do I keep experimenting with this thing? I should move on.
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Yoder Loaded Wichita 2016 (Modified to flow right), Big Green Egg 2014 |
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10-04-2017, 12:17 PM | #28 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Agreed... unless you're a "tinkerer" at heart there's no reason to keep on trying to make the Yoder work the way you want it to. TONS of great smokers out there which work much more efficiently and are priced very reasonably. You brought up brisket and I used to trim my briskets pretty aggressively, but they were often a bit dry. So one day I took a full packer out of the cryo-vac, trimmed about 1/4 of a pound, and tossed it on my smoker with a salt/pepper rub and never touched it. I didn't open the door, didn't spritz, etc and just let it ride at about 250-275° until I got to about 198° internal and it was the best brisket I had ever done. That might be something to try and see if works out for you... I have completely gone away from wrapping or spritzing anything and I feel I have a better flavor and texture all around by doing so. Mind you, as you said, I couldn't leave things unwrapped in my Yoder, but with my Johnson Smoker the airflow is perfect and the smoke is thin / blue at all times, so it's not a problem. Good luck with whatever you choose to do.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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10-04-2017, 03:50 PM | #29 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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Raising the grade of meat you buy could save you a lot of money if it curtails your desire for a new offset. Regarding too much air flow, a 20" diameter offset will inherently produce higher airflow speeds than a 24", assuming all other things are equal.
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LSG 24x40, BGE (Large) Last edited by JokerBroker; 10-04-2017 at 05:12 PM.. |
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