r/Yodersmokers
Jalapeño cheddar cheese burger, with Black Pepper Sauce binder, pinch of msg and salt on each side, Cajun rub, grilled on the Yoder flat GrillGrates measuring 450 degrees, a slice of ham with a touch of msg then griddled to build some crust on both sides, with smoked Gouda, red onion, Roma tomatoes, dill pickle, with the buns coated in a light spread of mayo, a dash of granulated garlic, and a splash of Parmesan cheese, then toasted on the Yoder griddle until golden brown.
They were sooo good. 🤤
u/Disassociated_Assoc — 10 days ago
▲ 7 r/Yodersmokers
New YS640S question
I just bought my new Yoder YS640S and it will be delivered next week!! I’m absolutely stoked. I’m coming from a Traeger Pro 575 that I bought used last year to see if I like smoking. I never grew up around anyone who did smoked meats or even had a smoker at all, so the world of smoking was completely new to me. Where I live, most people own Traeger so I assumed that was a nice brand. Boy was I wrong. Cheapest feeling piece of garbage I’ve ever owned. I went into my local BBQ supply store to see and feel the Yoder I had been doing research on and was sold immediately! I’m so excited. Anyways.
I’ve never owned a new smoker or a new grill at all. I want to keep this one in good shape for as many years as I can. My question is if there’s a good way to break it in? I read something about doing a smoke at 350° for a couple hours before actually smoking food. I’m wondering if that’s the tried and true method or if there’s any other tips or tricks to break it in properly? Thank you!! So excited to join the Yoder family!
u/TelephoneOptimal — 7 days ago
▲ 9 r/Yodersmokers
So, I pulled the trigger and ordered a YS640s. It is being delivered next week. In the meantime, I was looking to order a custom cover, but haven't been able to find all the measurements.
What I've found:
A = 55.0 inches
B = 61.3 inches
C = ?
D = ?
E = ?
Would someone be able to confirm these numbers and tell me the missing measurements?
u/cloveall — 14 days ago
▲ 21 r/Yodersmokers
u/KZLFab — 8 days ago
▲ 15 r/Yodersmokers
Custom cart build. Griddle storage and removable pizza oven storage tray. 10” wheels, 17” overall diameter tires. https://www.smokercarts.com All products are built to order.
u/KZLFab — 2 days ago
▲ 5 r/Yodersmokers
Pulling the trigger on my YS640 very soon. What are your must have add-ons or accessories?
u/csneyers — 8 days ago
▲ 19 r/Yodersmokers
Did a true prime rib today
I think she’s one of the best pieces of meat I’ve ever cooked!
u/pdx_jeff712 — 4 days ago
▲ 2 r/Yodersmokers
Do you leave the house when your Yoder is on? Assuming people sleep too with Yoder on. Smoking On 225/250. Not when searing/grill
u/EL_wingador3 — 11 days ago
▲ 4 r/Yodersmokers
I have only had this thing for about 2 years. I am pretty religious about getting the cover back on. Didn’t use it for a few months and when I opened it up, it looks like this. Not really sure how this is happening or what I should do to fix.
Have a bbq competition in a couple of weeks so want to get it all reset prior to
u/IgZachly17 — 10 days ago
▲ 1 r/Yodersmokers
Suggestions/Tips for Smoking or Grilling Octopus
We buy fantastic salmon and halibut from an Alaskan family that comes to our town twice a year. Last time they were here I got a couple half-pound packages of whole octopus. I've had plenty of grilled octopus at restaurants, but I'd like to try smoking some. Any suggestions or tips? Or should I stick to grilling it?
u/AllenSmithee59 — 6 days ago
▲ 23 r/Yodersmokers
14.5 lb Snake River Farms Gold Wagyu. 275F for 12.5 hours. Pulled at 5:30 AM at 205F internal temp in the point. Wrapped it in butcher paper and a bath towel, then put it in a cooler for 6 hours. Still warm when we sliced into it for lunch at noon. Served with macaroni-and-cheese and watermelon. Delicious. Juicy and very, very tender.
u/AllenSmithee59 — 10 days ago