The Official Pellet Grill Smoker thread.

[NYC ‘Que]

Originally Posted by BKING!

Rib cook underway!

Very nice. I’m nearly there with ordering my MAK. Perhaps as soon as this week.


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[BKING!]

Originally Posted by NYC ‘Que

Very nice. I’m nearly there with ordering my MAK. Perhaps as soon as this week.


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1 star or 2 star? Either way you’ll love it. Once I add a flame zone I’ll be set. 2 full racks for big cooks, flame zone, and 4 panel grill grates and I can do anything.

[BKING!]

Originally Posted by NYC ‘Que

Very nice. I’m nearly there with ordering my MAK. Perhaps as soon as this week.


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1 star or 2 star?

[NYC ‘Que]

Originally Posted by BKING!

1 star or 2 star?

1 Star


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[tom b]

Originally Posted by BKING!

Rib cook underway! 1 hour smoke, 3 hour 250 deg, 1 hour wrapped at 250 deg, glaze at the end. Cooking with cherry

getting close?

[KevinJ]

Originally Posted by BKING!

Rib cook underway! 1 hour smoke, 3 hour 250 deg, 1 hour wrapped at 250 deg, glaze at the end. Cooking with cherry

Can I make a suggestion, instead of cooking at 250 cook at 245 and here is why.

Fan Speed

Smoke to 245 = 60% max RPM speed.

250 to 295 = 80% max RPM fan speed

300+ = 100% max RPM fan speed.

Why is that important, lower fan speed equals more smoke.

[JWBurns]

You guys that own MAK’s.. I’m considering a 2 Star or a Memphis pro.

On something as simple as plain ol chicken breasts, would y’all say the cook time is the same as a propane grill? Just trying to convince my other half that the pellet grill is “better” than the gasser. Her thought is chicken will take too long on the pellet grill if she’s in a hurry just wanting to toss something on for the kids, when she could just as easily throw em on the gasser.

[BKING!]

Best ribs I’ve done. I’ve been having a lot of bests here lately lol

[NYC ‘Que]

Originally Posted by BKING!

Best ribs I’ve done. I’ve been having a lot of bests here lately lol

Oh man!


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[Westx]

Originally Posted by JWBurns

You guys that own MAK’s.. I’m considering a 2 Star or a Memphis pro.

On something as simple as plain ol chicken breasts, would y’all say the cook time is the same as a propane grill? Just trying to convince my other half that the pellet grill is “better” than the gasser. Her thought is chicken will take too long on the pellet grill if she’s in a hurry just wanting to toss something on for the kids, when she could just as easily throw em on the gasser.

Don’t have either of these but do have a PG. I did 10 pounds of leg quarters 2 weeks ago after work. Started the grill at 3:45, bird went on at 4:15 and we were eating at 5:45. I stared at 300° the first hour then cranked to 350° to finish them off once the external temp reached 160° and pulled hem at 175°.

[BKING!]

Originally Posted by KevinJ

Can I make a suggestion, instead of cooking at 250 cook at 245 and here is why.

Fan Speed

Smoke to 245 = 60% max RPM speed.

250 to 295 = 80% max RPM fan speed

300+ = 100% max RPM fan speed.

Why is that important, lower fan speed equals more smoke.

Wow! Did not know that!

[tom b]

Originally Posted by mattmountz94

I would still buy the SS shelf just incase you use it. The bar type rusts pretty quickly and is a pain to clean. Also if you plan to move at all get the comp cart. I wish i could roll mine into the shed but with the normal casters and wheels no way is it going through grass or stone. 2pc is a must.

One thing i would watch is the upper shelf. I love cooking ribs on the Yoder but the shelf size is a weird size. No matter how i try to place the ribs you can only fit 3 racks with a ton of wasted space. This may or may not be an issue. Also on some of the big pork butts i get the top of the butt hits the top of the smoker for the first few hours. I try to not use the bottom shelf unless i have to or cooking below 250.

why is that Matt?

[Joshw]

Originally Posted by tom b

why is that Matt?

For me, there is 2 reasons I prefer the top shelf.

First the bottom rack is too close to the diffuser plate, and you will get some radiant heat. If you are doing lower temps, it isn't too bad, just need to check once in a while, and you might have to move things around a bit.

Second, I think you get a little better smoke coverage, with food on the top shelf. It goes back to the bottom grates being too close to the diffuser plate. You don't seem to get quite as much smoke coverage, on the bottom of your meat. You can of course move things around, and get around this. And in reality, it doesn't really affect finished product that much, but it is a thing.

[pjtexas1]

Originally Posted by JWBurns

You guys that own MAK’s.. I’m considering a 2 Star or a Memphis pro.

On something as simple as plain ol chicken breasts, would y’all say the cook time is the same as a propane grill? Just trying to convince my other half that the pellet grill is “better” than the gasser. Her thought is chicken will take too long on the pellet grill if she’s in a hurry just wanting to toss something on for the kids, when she could just as easily throw em on the gasser.

I would think you could be up to temp in 10 minutes, right?

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[tom b]

Originally Posted by Joshw

For me, there is 2 reasons I prefer the top shelf.

First the bottom rack is too close to the diffuser plate, and you will get some radiant heat. If you are doing lower temps, it isn't too bad, just need to check once in a while, and you might have to move things around a bit.

Second, I think you get a little better smoke coverage, with food on the top shelf. It goes back to the bottom grates being too close to the diffuser plate. You don't seem to get quite as much smoke coverage, on the bottom of your meat. You can of course move things around, and get around this. And in reality, it doesn't really affect finished product that much, but it is a thing.

so above 250* your cooking area is compromised? Sometimes I actually fill up the cooker.