Plata-O-Plomo
Knows what a fatty is.
In a nutshell I love making jerky and smoked fish. Years ago I got away from smoking the jerky because I could not maintain the low temps needed to dry and not cook the meat. Likewise, I was limited to smoking fish in the winter when the temps cooled down enough to allow my smoker to get at or near the Mendoza Line (if you know baseball you know that's 200). I purchased the YS640 when the "S" models came out specifically for the thickness of the chamber walls to help maintain temps when the snow flies. I would like to ask fellow Yoder peeps if you have run the temps really low and if they were consistent. I am talking in that 170 range.
By the way, making Sam the Cooking Guy's Make This Then That Meat Loaf this afternoon. Got some fresh Sheepherders and Sourdough bread from the bakery for left over sandwiches.
Sam the Cooking Guy's web site and U-tube channel is pretty good. Just an FYI.
Life is good!
POP
By the way, making Sam the Cooking Guy's Make This Then That Meat Loaf this afternoon. Got some fresh Sheepherders and Sourdough bread from the bakery for left over sandwiches.
Sam the Cooking Guy's web site and U-tube channel is pretty good. Just an FYI.
Life is good!
POP