enricocoron
Well-known member
Seasoning the new Yoder offset, the Cheyenne, their intro level grill. Coated with Peanut oil and lit a column of mesquite coal, the 3 inch diameter 8-12 inch oak splits were great, tossed a few almond and mesquite pieces on to see how they caught.
The Q: good build, tight, a few leaks but expect it's about the best a good craftsman can get it. Well designed and you can see a lot of thought has gotten it there.
Temps: the ol' 20 minutes of coal, 2 sticks on that, ready to cook in 45 seemed about right, if not quicker, it crept through 250 at 40 minutes but the meat would have been a heat sink and kept it like 225-240. It boosted up to 325 with a few extra logs and poking, and maxed around 350 on the indirect side.
There was quite a bit of noticeable difference in heat feeling by hand from firebox to chimney side but probably even worse without the heat management plate.
Overall stoked and I'll hopefully have a first cook thread on Friday.
The Q: good build, tight, a few leaks but expect it's about the best a good craftsman can get it. Well designed and you can see a lot of thought has gotten it there.
Temps: the ol' 20 minutes of coal, 2 sticks on that, ready to cook in 45 seemed about right, if not quicker, it crept through 250 at 40 minutes but the meat would have been a heat sink and kept it like 225-240. It boosted up to 325 with a few extra logs and poking, and maxed around 350 on the indirect side.
There was quite a bit of noticeable difference in heat feeling by hand from firebox to chimney side but probably even worse without the heat management plate.
Overall stoked and I'll hopefully have a first cook thread on Friday.
