Yoder has landed

[Art A]

Congrats....you're going to love it. I got my 640 last year and you can't beat it for convenience. Enjoy.

 

[gtsum]

First brisket in the yoder...tried to cook him partially frozen (first time trying that). I think I should of done a regular brisket cook for my first time on the yoder. Choice from Wally and ran him about 190 for 2 hours then to 250 for about 7 hours, then wrapped in bp at 275 to finish. Lots of rain, wind....point was good but flat was dry...then I apparently couldn't judge slicing thickness on the flat (too fat!). Going to do another one but on top shelf vs bottom and fully thawed next time

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[NKSmoke]

That looks really good though. Nice smoke ring! Glad to know you can get that out of a Yoder!

 

[FreeDivr]

+1 on the smoke ring, glad to see your achieving a nice one with the Yoder.

 

[gtsum]

After an earlier failed attempt at a whole chicken, I spatched one today and I must say, it might of been one of the best I have ever done. Got caught in a hail storm mid cook also

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[K-Barbecue]

That looks outstanding !!

 

[gtsum]

Tried some Dino bones. Pulled at 6 hours and let rest 30 minutes...both mistakes...could of cooked another hour (or 2??) at least and then rested at least 2 hours. I forgot how much fat is in there...tasty, but could of been more tender

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[ronbrad62]

Nice smoker, and it looks like you are having fun learning how to use it. Very cool.

 

[gtsum]

Couldn't find skirt steak anywhere (even local high priced butcher shop), so used flat iron for some street tacos. Really want some skirt steak though...might have to order some

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[doug93003]

Have you had a chance to experiment with different types of pellets? Are you getting enough smoke flavor?

 

[bri134]

Couldn't find skirt steak anywhere (even local high priced butcher shop), so used flat iron for some street tacos. Really want some skirt steak though...might have to order some

Not sure if you have a KCBS membership but the RD in Capitol Heights MD carries skirt steak. Not TOO far from you... and I'm sure you can make the trip worthwhile :becky::thumb:

 

[gtsum]

Have you had a chance to experiment with different types of pellets? Are you getting enough smoke flavor?

Got 200lbs BBQ delight hickory and mesquite when I bought the cooker. Have also used cookinpellets hickory. Cookinpellets hickory is much better for smoke than bbq delight. Mesquite is decent, but the bbq delight r like 60% oak and rest flavor wood. Have couple bags of lumberjack hickory that I'm going to try...then I'll order a pallet of whichever I prefer (I'm guessing lumberjack or cookinpellets 100% hickory).

I have been using an amazen tube during my longer cooks and that lasts about 3-4 hours...seems a good combo for the smoke profile I am getting. I am getting used to the more subtle smoke flavor of the pellet cooker...seems I can actually taste the rubs a lot more than I could with previous cookers (heavier smoke). So far so good...I'm really liking it


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[gtsum]

Not sure if you have a KCBS membership but the RD in Capitol Heights MD carries skirt steak. Not TOO far from you... and I'm sure you can make the trip worthwhile :becky::thumb:

Not yet, but thinking getting a kcbs just for that reason


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[gtsum]

Did some prime ribeye and fillet with bacon wrapped scallops last night. First time using oak ridge carne crosta rub and it was pretty good

Needed to cook up leftover bacon from last night so did some egg sandwiches for breakfast

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[FreeDivr]

Now I'm hungry for breakfast!

 

[gtsum]

All this eating thought I needed to hit the gym...30 minutes cardio running and biking and some weights and into the pool with the kids....capped the day with some pork tenderloin and veggies (body must of been craving carbs as my meat to brown rice ratio looks a little off)

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[wihint]

Looks great!

 

[Melissaredhead]

Welcome to Team Yoder!
Try using biscuits to test smoke coloring and internal cooking

 

[gtsum]

Had a big rack of spares in the freezer (7.5lbs) and worked from home today so fired up the Yoder. Minimal trimming, through it on whole. Cooked for about 7.5 hours. Used lumberjack hickory for first time and noticed I seemed to have much more consistent temps (set temp 260 and it was around 257-267 the whole time...I had been getting about 25 degree variances with bbq delight. Didn't seem to get as much smoke ring with lumberjack though? These were some of my best ever. Moist, great bark, perfect bite marks...even had some gooey pig honey weeping out....spares are so much better than loin backs IMO

Also had a small rack of beef back ribs but forgot they were on there and overcooked them

Beef ribs in the back...

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[gtsum]

Eating lighter tonight. Can't get enough of grilled romaine it seems

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