My new Yoder - Page 2

Big George's BBQ · 06-28-2016, 02:33 PM

Congrats and Enjoy Post Pics

BillN · 06-28-2016, 02:45 PM

Congrats on the new cooker, for me brisket is ok but beef ribs are my weakness you'll need to try them on the newcooker. Regarding the pizza steel how would you compare it to a good quality stone? How thick is you steel?

RanchoStarvo · 06-28-2016, 03:10 PM

I got hands on with a Yoder pellet smoker yesterday at a hardware store. It's a serious unit, lots of cooking space, and is pretty freaking awesome.

mpriola · 06-29-2016, 12:58 AM

It's this one:

http://www.bakingsteel.com/shop/mode...pecial-edition

The trick about the steel is that it's more conductive than a stone. That is, it radiates more heat. So when you slap a crust on it at say, 550 degrees, it gets more oven spring and cooks faster.

Having used a stone for over a decade, I can say that the steel makes markedly better pizza. If you're cooking in an oven, you gotta have it.

Many of you have heard of the Kettle Pizza, but you may not have run across the Kettle Pizza Serious Eats Edition. See:

http://slice.seriouseats.com/archives/2013/11/introducing-the-serious-eats-edition-baking-steel-and-kettlepizza-backyard-pizza-oven-kit.html

That's what I'm wondering about trying to replicate with the Yoder. Pizza stone on the bottom, pizza steel over the top for some radiant heat from above.

Marty

TosaJake · 06-29-2016, 09:44 PM

Congrats on the Yoder! You will have no regrets. I have had mine for three years now. I have tried all of the different pellets and settled on Cookingpellets.com, because for one they work and smoke great and two I can get them from Chris locally and he's a great guy. I have played around with an Amazen tube, and I like to use it on brisket and if the mood strikes me on butts. I also have the grill grates and have cooked everything from steaks to seafood with excellent results. Keep it clean and fed and you'll have no problems

mpriola · 08-29-2016, 11:37 PM

Just an update...

My Yoder arrives Wednesday.

A little bit behind schedule.

But still, it's on its way. I'll post pics here once it arrives.

alecksjaycubs · 08-30-2016, 03:01 PM

Quote:

Originally Posted by mpriola

That's what I'm wondering about trying to replicate with the Yoder. Pizza stone on the bottom, pizza steel over the top for some radiant heat from above.

You could take a look at the one they now make for gas grills. I know you don't have burner control like they mention in the video but it still might work.

chrischandler71 · 08-30-2016, 08:56 PM

Please post some pics when you get it. I remember waiting on mine, and seeing the big fedex truck turn down my street!! Congrats man!

Pstores · 08-30-2016, 09:20 PM

I cooked on a Treager for ten years... 3 days or more a week. Yoder is way better. I experimented with a lot of different pellets. I mixed Hickory, Apple, and either Cherry or maple for pork. Equal parts of each. If I was doing Fish, Just straight maple. Bacon, Apple and Maple. And Brisket, Oak, Apple, Cherry, 50% oak and 25% of each of the other.

bbqwizard · 08-30-2016, 10:34 PM

Quote:

Originally Posted by chrischandler71

Please post some pics when you get it. I remember waiting on mine, and seeing the big fedex truck turn down my street!! Congrats man!

Me too!

Big Swole · 08-30-2016, 10:59 PM

Just did my first cook tonight on my new to me YS480.... Congrats on yours.
Sub'ing to read everything tmrw.

Here is my cook from tonight that I had to rush due to time

------------------------

Well due to having to rush them, they turned out fairly decent but not perfect. I had a bit too much salt in my rub. Never had a chance to wrap to get them really tender. But they still tasted good.

First cook on my Yoder YS480 was a success, I'd say. I have a lot to learn about it and how it cooks though.

ONLY SAUCED HALF OF THEM

06-28-2016, 02:33 PM	#16
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Congrats and Enjoy Post Pics __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-28-2016, 02:45 PM	#17
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Congrats on the new cooker, for me brisket is ok but beef ribs are my weakness you'll need to try them on the newcooker. Regarding the pizza steel how would you compare it to a good quality stone? How thick is you steel? __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

06-29-2016, 12:58 AM	#19
mpriola Is lookin for wood to cook with. Join Date: 05-18-15 Location: Memphis, TN	The pizza steel.... It's this one: http://www.bakingsteel.com/shop/mode...pecial-edition The trick about the steel is that it's more conductive than a stone. That is, it radiates more heat. So when you slap a crust on it at say, 550 degrees, it gets more oven spring and cooks faster. Having used a stone for over a decade, I can say that the steel makes markedly better pizza. If you're cooking in an oven, you gotta have it. Many of you have heard of the Kettle Pizza, but you may not have run across the Kettle Pizza Serious Eats Edition. See: http://slice.seriouseats.com/archives/2013/11/introducing-the-serious-eats-edition-baking-steel-and-kettlepizza-backyard-pizza-oven-kit.html That's what I'm wondering about trying to replicate with the Yoder. Pizza stone on the bottom, pizza steel over the top for some radiant heat from above. Marty

06-29-2016, 09:44 PM	#20
TosaJake On the road to being a farker Join Date: 08-13-12 Location: Wauwatosa, WI	Congrats on the Yoder! You will have no regrets. I have had mine for three years now. I have tried all of the different pellets and settled on Cookingpellets.com, because for one they work and smoke great and two I can get them from Chris locally and he's a great guy. I have played around with an Amazen tube, and I like to use it on brisket and if the mood strikes me on butts. I also have the grill grates and have cooked everything from steaks to seafood with excellent results. Keep it clean and fed and you'll have no problems __________________ "Keep calm and carry on" - Lone Star Grillz IVC, Yoder YS640 w/Comp Cart (Sold)

08-30-2016, 08:56 PM	#23
chrischandler71 is one Smokin' Farker Join Date: 05-21-11 Location: Athens, Georgia Name/Nickname : Chris	Please post some pics when you get it. I remember waiting on mine, and seeing the big fedex truck turn down my street!! Congrats man! __________________ Deep South GC28, Blackstone Griddle, Blue Performer 22.5 Weber Kettle, Weber Joe, Weber Spirit II gasser, and a few others!! LOL

06-28-2016, 03:10 PM	#18
RanchoStarvo Found some matches. Join Date: 02-03-14 Location: Austin, Texas	I got hands on with a Yoder pellet smoker yesterday at a hardware store. It's a serious unit, lots of cooking space, and is pretty freaking awesome.

08-29-2016, 11:37 PM	#21
mpriola Is lookin for wood to cook with. Join Date: 05-18-15 Location: Memphis, TN	Just an update... My Yoder arrives Wednesday. A little bit behind schedule. But still, it's on its way. I'll post pics here once it arrives.

08-30-2016, 09:20 PM	#24
Pstores is One Chatty Farker Join Date: 04-03-16 Location: Hudson, wi	I cooked on a Treager for ten years... 3 days or more a week. Yoder is way better. I experimented with a lot of different pellets. I mixed Hickory, Apple, and either Cherry or maple for pork. Equal parts of each. If I was doing Fish, Just straight maple. Bacon, Apple and Maple. And Brisket, Oak, Apple, Cherry, 50% oak and 25% of each of the other. __________________ Lone Star Grillz Large with reversed cart, Meadow Creek TS120p insulated firebox and stainless front shelf. Sent to a better home to be used like a stick burner should be. Weber Charcoal Summit, Cabelas Pro 100, ready to build UDS, Retired the Big Green Egg XL and Treager 070....

08-30-2016, 10:59 PM	#26
Big Swole is one Smokin' Farker Join Date: 07-03-16 Location: Atlanta, Ga	Just did my first cook tonight on my new to me YS480.... Congrats on yours. Sub'ing to read everything tmrw. Here is my cook from tonight that I had to rush due to time ------------------------ Well due to having to rush them, they turned out fairly decent but not perfect. I had a bit too much salt in my rub. Never had a chance to wrap to get them really tender. But they still tasted good. First cook on my Yoder YS480 was a success, I'd say. I have a lot to learn about it and how it cooks though. ONLY SAUCED HALF OF THEM __________________ -LSG IVC w/ Cart & Table ----------- "OVERKILL" -Old Country Brazos Offset --------- "UNBROKEN " -1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max) -BGE Mini --------------------------- "CHERRY POPPER"