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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 05-08-2014, 04:45 PM   #271
nucornhusker
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The only difficult part about maintainence vs normal pellet pits is cleaning. Since it doesn't use the traditional solid deflector plate that you can't just foil and peel. However, the fact that it doesn't have that plate is a big part of why it performs so well. So scrapeing the HMS plate and cleaning out the drippings in the bottom are the toughest part, but you don't need to do that very often since the grease drains out. A puddly knife and 10 minutes every month or two (depending on how much you use it) is all you need to do. Well worth the benefits it has on cooking performance.

Sure, it's not cheap, but it's an investment. Now a grill you will replace every two, three, five, ten years, but one you can keep for a lifetime.

It gets very humid here in the summer, but I keep my unit in the garage when not in use. Some people leave these in the elements and the hopper is designed well enough that water shouldn't get it. But I always like to keep mine sheltered when not in use.

They are more impressive in person than in pictures.
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Old 05-09-2014, 07:40 PM   #272
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Well I ordered my unit today. Very excited. 1500 on its way!!!!!

Ordered half pallet of pellets and grill grates

The only thing is I had to go silver as they were sold out of orange and I don't want to wait. Hopefully silver looks as good as orange does

Should have unit in a about a week

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Old 05-11-2014, 08:02 PM   #273
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I have a cooking question when using the 1500

When cooking a turkey or whole or split chickens how would you cook with the hms? And temp ?

Ribs pork butt and brisket are pretty much straight forward I think but when cooking the birds that would be a higher temp how would you set it up from your experience?

Also how critical is leveling on the 1500 as my patio has some pitch to it

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Old 05-11-2014, 11:12 PM   #274
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I've never been good at consistently greeting poultry skin bite through, so I may not have the best answer. But you can cook the bird wherever, then set the bird over the HMS plate and open it to finish the bird and hit it with some direct heat.

As far as leveling, you want the stack end slightly lower than the hopper end so the grease drains away from the firepot and out of the pit properly.
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Old 05-12-2014, 03:25 PM   #275
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You want to make sure the grease drains out and not towards your fire pit. For turkey and chicken I cook hotter 300 to 350 .. Skin is better and there still is plenty of smoke.
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Old 05-12-2014, 03:52 PM   #276
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Quote:
Originally Posted by larryfl1 View Post

Also how critical is leveling on the 1500 as my patio has some pitch to it

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Quote:
Originally Posted by nucornhusker View Post

As far as leveling, you want the stack end slightly lower than the hopper end so the grease drains away from the firepot and out of the pit properly.
Quote:
Originally Posted by bigdogphin View Post
You want to make sure the grease drains out and not towards your fire pit.
I have a pretty good pitch on my patio and i put two of the wheels, on the fire pot side, on blocks that actually came with the unit. Worked perfectly for me, drains right out. I could be pretty bad if it drained into the fire pot. There are safeguards there but if you have a big cook, it could get ugly.
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Old 05-12-2014, 05:37 PM   #277
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Do you happen to know who manufactures the cart for that thing? (I'm assuming yoder outsources that part.)
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Old 05-12-2014, 08:31 PM   #278
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Quote:
Originally Posted by Coat View Post
Do you happen to know who manufactures the cart for that thing? (I'm assuming yoder outsources that part.)
I don't know for sure, but I would guess it's made in house. I know for sure they are painted in house.
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Old 05-24-2014, 12:09 AM   #279
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This thread has gone quiet. Any new updates
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Old 05-24-2014, 12:29 AM   #280
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Nothing new other than the usual great food this pit cooks. Cooking ribs on it tomorrow and I know they will be great, they always are. Yoder has got this pit nailed so I don't think there is much to update really. I still use it all of the time.

Did you get your pit yet? If so how are you liking it?
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Old 06-24-2014, 01:46 PM   #281
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NU, You ever get any grill grates to use in place of your expanded grate?
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Old 06-24-2014, 02:32 PM   #282
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That thing is beautiful! I've always wanted to try a pellet cooker and Yoder would be where I go. I am considering getting either a gravity or pellet for comps just because of their consistency on temps.
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Old 06-24-2014, 05:03 PM   #283
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Quote:
Originally Posted by Yambor44 View Post
NU, You ever get any grill grates to use in place of your expanded grate?
No, I haven't. I use my BigJoe for most of my hot, direct cooks. I'd love to try it to see how it compares to the GrillGrates performance on the YS640, that performed really well. I would think the performance would be similar. I've just not had the cash burning a hole in my pocket yet to try it, but I've thought about it many times. Maybe someday.

For the direct cooks I do on my YS1500 for just my family, sliding the HMS open has worked very well and suits our needs.
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Old 06-24-2014, 06:49 PM   #284
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Nice looking pit enjoy it !!!
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Old 06-25-2014, 08:09 AM   #285
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Well I was all set to buy a vertical smoker, just trying to decide between charcoal or stick, and now there's a third contender.

I'm not sure how I feel about a pellet cooker, but the results you're getting are exactly what I'd like to have. And the versatility saves me needing to buy a smoker and a grill.

It's going to be a tough decision.

One question, if you were loading up with say 8lb butts, how many could you fit on both grates?
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