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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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Old 09-03-2013, 07:29 PM   #1
Smokin Pete43
Got Wood.

Join Date: 08-03-13
Location: Babylon, NY
Default YS640 capacity

Need some help. I have a large group of friends to cook for. Is it possible to get the following on a Yoder YS640?
2 - 12 lbs briskits
4 or 6 - 7lb Boston butts
and maybe 4 racks of ribs

If yes, will that much meat increase the cook times? They will all have different start times and the same temp, about 250 degrees.

Thanks in advance for your info.

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Old 09-03-2013, 07:40 PM   #2
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE

Yikes. If you get rrreeeeeaaaalllllyyyy creative, maybe. You would have to use a rib rack for sure. I would say fill the top with pork, then put ribs and brisket on the bottom. That's your best shot by my estimation.
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
[FONT="Comic Sans MS"]
IMBAS Certified MOINK Baller[/FONT][/SIZE]

Last edited by nucornhusker; 09-03-2013 at 08:08 PM..
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Old 09-03-2013, 07:49 PM   #3
Smokin Pete43
Got Wood.

Join Date: 08-03-13
Location: Babylon, NY

Thanks nucornhusker. I saw your picture of the new beast. That's 1 sweet looking Yoder. Good luck with it.
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Thanks from:--->

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