Pellet smokers

It's no smoker but I'm trying


Beer can chicken

 

Post up finished photos of that yard bird!

 

Definitely will

 

Sides:

Mango salsa
Grilled zucchini
Rice pilaf
Pot Stickers with Ponzu Sauce

Only pictures I took was too busy enjoying how juicy and tender it was

 

I really like the Camp Chef. I'm learning as I go. Everything is working good. Temps set are +/- 10 degrees. Broke it in at 350* for a 1/2 hr. Haven't cranked it up yet. They say you can get to 500* on high. Haven't tried the sear grill yet. But so far I like it. Its Sunday morning, raining a little and put some ribs & brisket on. Life is good.

 

So back in July I decided to upgrade to the Yoder 640 and after a 14 week wait it’s getting delivered on Friday!! I went all out and got it with a silver comp cart, hope it makes it home with no dents and scratches.

I don’t have much time this weekend to break it in with a long cook, so I’ll get her baptized with some ribs and sausage on Sunday.

This is what she’ll look like:

 

Dang...from what I read yoders are the truth! Post up some real pics when it's cooking some meat! Congrats.

 

I’ll post some pics on Sunday, to say I’m excited it’s an understatement

 

This thing is built like a tank!!!

Breaking her in with a slab of ribs, chicken wings, and sausages. Temperature control is supper easy, took me a little while playing with the damper to have even temperature throughout.

Pretty happy with the investment.

 

Chris that looks like a nice rig. I hope you enjoy it as much as I enjoy my stick burner (non-pellet).

I will add that even the best smokers sometimes benefit from a little food grade hi-temp silicone and some gaskets. Just to seal things off.

Also whatever “burn in time” they recommend, I’d double it. Let it cool/ sit overnight. Then wipe down the cooking chamber with a little vegetable oil and burn in for the recommended time.

 

my traeger has been good to me.. bought it at costco so if anything fails, back it goes! no but really its been great. so convenient not needing to tend a fire. super even temperature. my only gripe is since i got the largest model they had (texas elite) it takes a little bit of time to get to temperature but no biggie there. it can smoke 6 whole racks of ribs at time lol

 

I don't have any experience with Traeger's but I am an avid Weber guy. I have a Weber Smokey Mountain (WSM) that is so easy to use.

 

Very nice, congrats and SMOKE ON BROTHER.

 

Little something I learned when doing beer can chicken is to take the extra skin at the top (neck) and stretch it over the opening to seal it. Keeps the beer in and basically steams the inside, the chicken comes out extra juicy.

 

Looks good!

I recommend an additional thermometer (preferably one with 3-4+ probes, a grate probe, and phone connectivity). Your smoker will do its best to maintain a specific temp but even the best ones are going to bounce with a a 20-30 degree swing. Even moreso with wind/ colder temps. Knowing the temperature of your grate (where your food is cooking) is invaluable. It’s often different all over your grate and likely different from what the hood thermometer or control unit says.

There are multiple flavors of these. Weber makes a nice one with 4 probes. There are some with 6 [2 grates + 2 whole birds x (white + dark meat)] is how I would run that setup as an example.

 

Got a GMG Davy Crocket a few months back. Lusting for a Yoder with comp cart (love the silver above!) but for now my little Davy Crockett gets it done.

Highest compliment yet came from my wife who says I have beaten Outback on ribs. Best thing I've cooked so far though is salmon with asparagus. didn't even really smoke it as recipe calls for higher temps. So really it was convection cooked over wood at 425.

 

I did ask for the Thermoworks Smoke for Christmas. they had a black Friday deal for $79. It's a dual probe wireless thermometer so you can watch pit and meat temps. Also has alarms. Should help me dial in my cooks (if I get it! hope so!).

 

If you have a spot to enclose and keep it out of high winds it makes a big difference on temperature control. My next upgrade will be an insulation blanket to help even more, the hopper on my Traeger Junior isn't big enough to do an all day smoke below 35 degrees.

 

I have a ThermaQ kit for my smoker. Not cheap - but it's high quality.

 

Meat gazin' envious...

 

I usually buy a 40lb bag of CookingPelllets Perfecr Mix or BBQr’s Delight, and store it in a Rubbermaid tote, and put it somewhere dry in the garage. They’ll stay nice and fresh!

One suggestion is to not buy cheap pellets, it makes a huge difference using premium brands, try out different brands and see which one you likes best.

When I need/want additional smoke for big meats such as brisket, I use Mojoqubes or add some pellets in a smoke tube.

 

I just got a green mountain grill daniel Boone not too long ago. Much easier than using my electric smoker and better flavor too! It doesn't seem to have quite as "bitter" of a smoke taste like electric wood chip smoker i used. Also yoy can virtually make anything on the pellet grills. Indirect and direct heat whichever is preferred. Just made this S'mores desert (didn't last long)