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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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09-02-2013, 08:16 AM | #91 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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The funny thing is, I actually took pics of the cleanup last night. I'll get them posted later.
We kept it very simple, halved jalapeños (deveined & deseeded), cream cheese, a slice of thick cut black label bacon, and a very light dusting of Lotta Bull unBULLevable rub. I don't know why they were so much better than normal,but they were. I was the first time we have ever halved them (to make them go further) and we liked them better that way. They cooked around 250* (I adjusted temp a few times) for about 2 hours or a little more I'd say.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-02-2013, 08:21 AM | #92 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Beautiful! Congrats.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-02-2013, 08:44 AM | #93 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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Thats a really nice looking smoker, good luck with it
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PITMAKER SAFE WSM WEBER KETTLE JENAIR GASSER |
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09-02-2013, 10:35 AM | #94 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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You had me at naked fatties
The food all looks great! Nice job! Now, some questions
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-02-2013, 10:37 AM | #95 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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How much pellets did you run through on that last big cook you posted? I was just wondering how it would compare to my Backwoods Competitor on fuel usage.
In your opinion would it be cheaper to run the YS1500 or my BW Competitor? I just sold a stick burner that I bought used and brought back to life and resold it so I have some cash to play around with on my next purchase.
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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09-02-2013, 10:50 AM | #96 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Ron-O, I see a Yoder 1500 in your future.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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09-02-2013, 10:51 AM | #97 | |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Quote:
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-02-2013, 10:58 AM | #98 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
I agree on finding big briskets. I used to be able to find 15 lb packers regularly but now I feel good if they are 12 lbs. Oh yeah... Wrong Yoder
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-02-2013, 10:59 AM | #99 | ||
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Quote:
Quote:
I didn't mention pellet usage! I can get about 25lbs of pellets in the hopper (I used Lumberjack MHC), I had the controller set a 255* over night to achieve a grate temp of 225*. As the day came around a warmed up, I could set it back down to about 235*. I lit the pit at 9PM the night before, loaded the big cuts at 10:30, pulled the briskets around 1PM and put the finger foods on and kicked the controller up to 265* and ran it there until 4 PM (the fatties were very stubborn). I used a whole hopper plus about 2 more lbs. So this is not exact, but we will say 27lbs over 19 hours, so about 1.4lbs per hour and some of that was at a higher temp. So the pellet usage is pretty good for a cooker this big. I've never cooked on a BW, but I would guess it's more efficient though.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-02-2013, 11:01 AM | #100 | |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I normally say anything I own is for sale for the right price, but this pit is so dang even and predictable. That's worth it's weight in gold to me. The biscuit test I did shows that better than anything.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-02-2013, 11:21 AM | #101 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
That about double the usage of my FEC. I go through about 8 lbs at a typical competition. The FEC is on for about 18 hours total.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-02-2013, 11:22 AM | #102 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yeah... Maybe. Maybe not.
I'm thinking about making a change but I'm not sure what to change to, or if I really want to change at all.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-02-2013, 11:26 AM | #103 | |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Quote:
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-02-2013, 11:45 AM | #104 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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09-02-2013, 11:53 AM | #105 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Since it was asked, here we go.
This is the HMS plate after two briskets, a pork butt, two fatties and lots of bacon drippings from the finger foods. I use an 8" Drywall Taping Knife to clean it and the bottom of the cooker. It works great. Cleaning this took about 2 mintues. This is the bottom of the cooker with all of the scrapings below. Otherwise it would just be grease and pellet ash. The question has been asked about grease fires due to the sunken firepot. I think you would have to deliberately try to cause one by parking it on a hill, hopper side down, and never cleaning your cooker. You can see in the above picture where the grease starts. Plus the next picture shows three areas circled. It isn't very clear in this picture, but each circle notes an elevation change. So you would have to have grease pool up really deep to get over all of these obstacles. Finally, cleaned cooker and plate. The other thing I noticed is that this cooker smells like a well seasoned pit already. The overall cleanup time took about 15 minutes, including scraping the grates. Yes it takes longer than removing foil, but I feel the quality of the food is worth the extra work.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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Tags |
food pron, pellet cooker, pellet grill, pellet smoker, smoke, Yoder, Yoder Smokers, Yoder YS1500 |
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