How Low Does Your YS640 Go?

I have had no problem keeping the Yoder at 170*. It does fluctuate a lot though. I have seen swing up 20* and down 10*. But it works.

The Yoder makes fantastic jerky.
https://www.bbq-brethren.com/forum/showthread.php?t=269327&highlight=jerky

The inability of all the pellet cookers I looked at to do the lower temperatures I wanted pushed them out of the running.
So I use an Amazen tray and pellets or dust to do the smoking I want.

I do a lot of cold smoking, like Salmon, Bacon, and nuts.
The reason I use the tray is it can burn Pellets, or dust made from the pellets.

(I ordered mine through Home Depot for the lowest price, and free shipping.)

Cold Smoking is just applying smoke at <100° F. (Less than 100° F)
For Jerky, sometimes I will smoke the meat a bit, then continue with the marinating/seasoning process.
I use a dehydrator anymore to make my Jerky after it's ready. Works better than the other ways I've tried or used in the past.
But yeah, cold smoke, then cook the meat the way you like it.

I cold smoke my Salmon after curing it with Salt and Brown Sugar. I use Herb Good's method for Dry Brineing frozen filets from Costco or Sam's Club.
Works great for me, and since I'm the only one who eats fish in the Family, I do a whole bag up and repackage (vacuum bagged) it after my process with some dill added.
Then refreeze it to enjoy one or two at a time.
I use to just boil it in the bag. But now I Sous Vide heat it to 145°F and it cooks it in the bag to finish it for eating.

I make my own Bacon. Here again, curing it, then Cold Smoking it with Apple Wood Pellets made into sawdust. I go through a very lengthy process that amounts to 28 days. 2 weeks curing, 1 week forming the Pelical, Smoke for 6 hours, then ageing for 1 week, at that point I slice it and package it in 8 ounce Vacuum Packages for freezing.
(My wife would thaw out a pound, cut it in half, and use a half pound. So I decided to make it easier and just package it in 1/2 pound packages.)

But cold smoking is easy to do. Just use your Yoder with the heat off and light up your tube. :wink:

I made jerky on my YS640 in August, ran 170 for several hours and it never fluctuated more than 5 degrees.