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Unread 09-02-2013, 08:16 AM   #91
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Quote:
Originally Posted by The Pup View Post
Please tell us about the clean-up.
The funny thing is, I actually took pics of the cleanup last night. I'll get them posted later.

Quote:
Originally Posted by Bigdog View Post
Your ABTs look great. Please tell me more on how you made them.
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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Unread 09-02-2013, 08:21 AM   #92
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Beautiful! Congrats.
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Unread 09-02-2013, 08:44 AM   #93
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Thats a really nice looking smoker, good luck with it
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Unread 09-02-2013, 10:35 AM   #94
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You had me at naked fatties

The food all looks great! Nice job!

Now, some questions
  1. How big were the briskets and the butt?
  2. What temp did you cook at?
  3. How long were they butts and briskets cooking before you foiled?
  4. How long did they take total?
  5. Can I have your Yoder?

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Unread 09-02-2013, 10:37 AM   #95
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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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Unread 09-02-2013, 10:50 AM   #96
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Ron-O, I see a Yoder 1500 in your future.
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Unread 09-02-2013, 10:51 AM   #97
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Quote:
Originally Posted by Ron_L View Post
You had me at naked fatties

The food all looks great! Nice job!

Now, some questions
  1. How big were the briskets and the butt?
  2. What temp did you cook at?
  3. How long were they butts and briskets cooking before you foiled?
  4. How long did they take total?
  5. Can I have your Yoder?

  1. The briskets were both 12lbs in the cryo. It's getting more and more tough to find large briskets anymore. The butt was 7lbs.
  2. I cooked at 225*
  3. I put the food on at 10 PM and I wrapped around 9 AM.
  4. Total cook time for the big cuts, 14 hours for the brisket, 15 for the butt.
  5. I didn't know you were into sheet metal work...

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Unread 09-02-2013, 10:58 AM   #98
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Quote:
Originally Posted by nucornhusker View Post
  1. The briskets were both 12lbs in the cryo. It's getting more and more tough to find large briskets anymore. The butt was 7lbs.
  2. I cooked at 225*
  3. I put the food on at 10 PM and I wrapped around 9 AM.
  4. Total cook time for the big cuts, 14 hours for the brisket, 15 for the butt.
  5. I didn't know you were into sheet metal work...
Thanks for the info! That's similar timing to my FEC. I'm also curious about the pellet consumption when you have a chance.

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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Unread 09-02-2013, 10:59 AM   #99
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Quote:
Originally Posted by Shiz-Nit View Post
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.

Quote:
Originally Posted by Ron_L View Post
Thanks for the info! That's similar timing to my FEC. I'm also curious about the pellet consumption when you have a chance.

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

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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Unread 09-02-2013, 11:01 AM   #100
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Quote:
Originally Posted by Ron_L View Post
Thanks for the info! That's similar timing to my FEC. I'm also curious about the pellet consumption when you have a chance.

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
I'm guessing that Yoder sells for A LOT more than mine.

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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Unread 09-02-2013, 11:21 AM   #101
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Quote:
Originally Posted by nucornhusker View Post
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.
Hmmm... So the set temp is not grate temp. That makes sense since the sensor isn't at grate level but I never thought of that. I'm also not used to pit temp changing with the weather since the FEC is insulated. Neither are a big deal, but just part of the learning curve with a new pit.

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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Unread 09-02-2013, 11:22 AM   #102
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Quote:
Originally Posted by Bigdog View Post
Ron-O, I see a Yoder 1500 in your future.
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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Unread 09-02-2013, 11:26 AM   #103
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Quote:
Originally Posted by Ron_L View Post
Hmmm... So the set temp is not grate temp. That makes sense since the sensor isn't at grate level but I never thought of that. I'm also not used to pit temp changing with the weather since the FEC is insulated. Neither are a big deal, but just part of the learning curve with a new pit.

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.
On my YS640 the set temp was consistent with grate temp, so maybe the software just needs a bug worked out in it.
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Unread 09-02-2013, 11:45 AM   #104
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Quote:
Originally Posted by nucornhusker View Post
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.
So at 27 lbs of pellets, what does that cost you for a big cook like this?
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Unread 09-02-2013, 11:53 AM   #105
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Quote:
Originally Posted by The Pup View Post
Please tell us about the clean-up.
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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