12 Common Mistakes - Beginner Pellet Grill Owners Make
Вставка
- Опубліковано 14 сер 2021
- Just like anything else, pellet grills have a learning curve. When a new pellet grill owner starts out, they tend to make mistakes. Here are 12 common mistakes beginner pellet grill owners make and how to avoid them.
Whether you are a new pellet grill owner or are in the market for one, this video will help ensure your success.
▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: bbq.rumandcook.com/11-secrets
📢 The following partners and supporters support my channel and offer you a discount. I only work with partners I 100% believe in, and I pride myself on being able to work with some of the best partners in the BBQ community.
Please support them and the channel by taking advantage of my links and discount codes listed below:
🙏PARTNERS🙏
▶️ Yoder Smokers: bbq.rumandcook.com/YoderSmokers
▶️ Komodo Kamado: bbq.rumandcook.com/KomodoKamado
▶️ All Things Barbecue: bbq.rumandcook.com/atbbq - Save 11% on sauces and rubs with code: RUMANDCOOK11
▶️ ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK
▶️ MannKitchen: bbq.rumandcook.com/PepperCannon - Save 10% with code: RUMANDCOOK
▶️ Meat n Bone: bbq.rumandcook.com/meat-n-bone - Save 10% off first order: RUMANDCOOK
⭐SUPPORTERS⭐
➡️ Bear Mountain BBQ: bbq.rumandcook.com/BearMounta...
💲 ADDITIONAL PRODUCTS AND DISCOUNT LINKS 💲
🔸 ACF-50: bbq.rumandcook.com/ACF-50
🔸 Citrus Grill Cleaner: bbq.rumandcook.com/Citrusafe
🔸 Grillblazer: bbq.rumandcook.com/GrillGun - Save 10% with code: RUMANDCOOK
🔸 Fifth And Cherry: bbq.rumandcook.com/FifthandCh... -Save 15% with code: RUMANDCOOK
🔸 LIZZQ Pellet Smoker Tube: bbq.rumandcook.com/SmokePelle...
🔸 MEAT! Processing Products: bit.ly/MEATYourMaker
🔸 Nitrile Gloves: bbq.rumandcook.com/BestNitril... - 40% discount is shown at checkout.
🔸 Sheila Shine (Stainless Steel Cleaner): bbq.rumandcook.com/SheilaShine
🔸 Sprayer: bbq.rumandcook.com/Sprayer
🔸 ThermoWorks: bit.ly/ThermoWorksOne
🔸 Zep 505 (Amazing Degreaser): bbq.rumandcook.com/Zep505
🛒 AMAZON STORE 🛒
🔸 amazon.com/shop/rumandcook
* Some of these links are affiliate links. Affiliate links allow me to earn a small percentage of sales (you pay the same price), which helps support the channel.
-------------------------------------------
💡 FIND MY VIDEOS HELPFUL? 💡
-------------------------------------------
✔️Subscribe to my channel: bit.ly/RumandCook
✔️Send a Super Thanks 🤑
✔️Join my Patreon: / rumandcook
✔️Watch More Videos:
• Yoder Smokers YS640s V...
• Yoder Pellet Grill 101...
• Yoder Smokers Wood-Fir...
• Alfa 4 Pizze Wood-Fire...
• Komodo Kamado Big Bad ...
• Kamado Joe Big Joe Ser...
• Kamado Joe 101 Basics
✔️Follow Me:
➟ / 1rumandcook
➟🌐: www.rumandcook.com
🡆Contact:
➟📧: 1rumandcook@gmail.com
🔥 MY GRILLS 🔥
Alfa Pizza Oven: bbq.rumandcook.com/Alfa4Pizze
Yoder YS640s: bbq.rumandcook.com/YS640s
Komodo Kamado Big Bad 32: bbq.rumandcook.com/KomodoKamado
Lynx Professional: www.lynxgrills.com/profession...
Workhorse Pits 1975: www.workhorsepits.com/product...
#yodersmokers #pelletgrill #pelletgrills - Навчання та стиль
▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: bbq.rumandcook.com/11-secrets
I watched a lot of videos before l even bought a smoker. Yours for sure. When l finally pulled the trigger and got one the info really helped me get started in the right direction.
Awesome, glad I could help! 🍻
Thanks for this dude! I got a Traeger about 2 months ago and figured most of this stuff out on my own but there was definitely a few things here I'm going to pay more attention to 👍🏽👍🏽👍🏽
No problem, glad you found it useful! 🍻
Great video, thanks for sharing and taking the time to educate us newbie’s!
Thanks! Thanks for watching. 🍻
I've been cooking on my camp chef 4 years and never realized a couple of these points. Great video!
Thank you sir! Glad to hear you found it useful. Thanks for watching 🍻
I wanted to thank you for doing the 12 Mistakes video. I was tearing my hair out trying to stabilize the temp in my Traeger. I followed your directions for start up, closed the lid when it finished the "big smoke" I put the temp at 300f and set my timer for 30 minutes. You were absolutely right...the temp climbed past 300 and then settled down to 300/285f. I quit looking at the digital temp and use my Meater+ for ambient temp. PERFECT! I look forward to more of your videos. Thank you for your time. Judy, Southern California
Glad you found it helpful! Thanks for watching. 🍻
Just picked up a Yoder, thanks for this, much appreciated
Congrats! No problem, thanks for watching.
Great information and video. Wonderful beneficial tips for a newbie.
Thank you sir!
New to this - thank you for the video!
No problem! 🍻
Good info, thanks for posting!
Thanks for watching! 🍻
Thank you, great information!
Welcome 🍻
Great video. Very informative and you have some good points. I already do this stuff but it never hurts to see how someone else does it or if you may have missed something. Great job!
Thank you sir! I appreciate it. 🍻
Excellent video thanks very much!!!
No prob! 🍻
Awesome advice. well said
Thanks much!
Awesome no-hype video. Good tips
Thanks much! 🍻
Awesome video! I just purchased a pellet grill. This was all helpful. Thank you sir.
Congrats. Quite welcome. 🍻
Right on time. Just bought my first pellet grill
Congrats! Thanks for watching.
Hi Jake.. so glad I found your videos.. we are on the less than 15 hour countdown until our first smoker, a pellet smoker, gets delivered and assembled. 😀
I knew that I wanted one, based on experiences at friend's barbecues, etc.. but wasn't sure how to do any of it correctly. You provide no nonsense tips and tricks that a beginner like me can really use! Thanks so much!
Awesome congrats! 🍻
So... how did it go?
You happy with you new appliance?
Great video. I've had my pellet grill about 18 months and would not go back to charcoal or gas if you gave me the grill for free. When I used a charcoal grill I timed the cook, but with a pellet grill get the thermometer and cook to temperature is the best advice available. Also read your owners manual to your grill and it will help you immensely. I personally use the smoke mode for 30-45 minutes before I start the regular cook, this enhanced the flavor greatly.
Thanks for watching!
Informative video! Kinda new to the game, and having a blast. Great tips! (“The fist thing”, had me lol)
Haha congrats, tons of fun once you get the hang of it. Thanks for watching! 🍻
I started cooking on a pellet grill I guess about 6-7 months ago, some of your tips I definitely did not know. The one about cleaning the temperature probe was really number one for me.
Yeah that is one that a lot forget about. Can really have an impact on what temp you are actually running. 🍻
New pellet smoker.Thank you for the tips.
Awesome congrats. Glad it helped! 🍻
Tip #9! Genius!!!! Don’t chase temps!!!!🔥🔥🔥🔥 we’re new here and just smashed that subscribe button!!!!👏☺️
Haha, thanks! Thanks for watching and subscribing! 🍻
Thanks for this. I'm planning on buying a pellet grill and this video helped me a lot! Sub'd!
No problem, happy to help.
Thanks for watching and subscribing! 🍻
Lots of good information, I just picked up a used Pit Boss Rancher XL and I'm hooked!
Awesome congrats! 🍻
No bs, no filler...SUBBED!👍👊
Thanks so much! 🍻
@@RumandCook Just subbed as well. Excellent vid, eh?
For folks that are new to pellet grills, Jake absolutely knows what he's talking about, so it would be good to pay attention to what he says. Those of us that have been cooking with pellet grills for a while can only nod our heads in agreement. Great video.
Thanks so much!! I really appreciate that. 🍻
Yes sir!
Thank you that was a very good video I learned a lot...........Zeke
Happy to help! 🍻
Great video. Thanks, because I just bought Pitboss 1600...
Glad you found it helpful. 🍻
Nice. I learned some stuff. I’m going to clean my grill more often. 👍
Awesome! 🍻
Thank you sir.
No prob, thanks for watching. 🍻
I love this thing! The taste of meat is awesome!
Thank you sir
No prob. 🍻
We are new to pellet grilling and have some good success already but still found your tips a helpful review - thanks. We have found it helpful to put a layer of Al over the diffuser. (Cutting slots as needed) and after a few cooks it can be easily removed leaving diffuser in good shape. We have been using Thermoworks probes for years. Very tight coordination with each of our Camp Chef’s 4 probes. It keeps temp amazingly within +/- 5 degrees which I find outstanding, and unexpected.
Yep, I used to use a lot of foil on my diffuser and it works great. I’ve been a bit lazy recently though 😃. Congrats on the recent grill, happy to hear you are enjoying. Thanks for watching! 🍻
New to Pellet grills, I’ve been cooking with them for about 5 years
There is a learning curve to use one to to get the best results, keep at it as it will pay off
Great video man. 👍😊
Thanks! 🍻
good tips.
Thanks for watching. 🍻
Great video
Thanks! 🍻
Great advice, I have a YS640s and wasn't aware I had to start the grill with the door open? I read the manual twice and don't recall seeing this?
Thanks, it’s a general rule of thumb for pellet smokers. I’ve started it without opening as well, but most recommend leaving it open. Thanks for watching!
Excellent video. Kitchen ovens vary up and down a lot too. 30 degrees either way is not unusual. Most people aren't aware of this because most people don't stick a remote ambient probe in their kitchen oven to monitor. I was quite surprised how much the oven went up and down over a 1.5 hour period cooking a roast. Still came out just fine and as expected. That's why it's so important to cook by temperature and not always time. Though once you get a good feel for your grill you can start to expect average times given the size and cut of the meat you are working with. With modern pellet grills, temp control is pretty good and up there with LPG grills. Don't chase ambient or grill surface temp. Obviously you set the ball park temp, but really the only one you need to chase is the meat temperature. After a while you'll know it takes x number of minutes or hours for x type of meat or cuts. First big mistake I made with an LPG chip rack smoker was chasing that temp over a 6 hour smoke. Drove me nuts at first as I was constantly fiddling with burner control, vent, wood etc to try and maintain an exact stable ambient temperature. Then I realized after a couple sessions that I just set the temp control to 225, refill wood as needed and wait for the meat probes to send a notification when it was within 5 degrees of required internal temp. That made the process so so much more enjoyable and less stressful. Just came across your channel and it's all great stuff, keep up the good work.
Very true. 🍻
I’m considering getting a pellet grill, watching various videos on them to decide/pre-plan. Gotta say bro, this is great information 👍👍
Thanks! Glad you found it useful. 🍻
Hope you got one! We just got a pellet grill and we love it!
All VERY good points! And I agree with you on the temp probes. I also have the mk4 and the smoke 4. Love them both. Tried the wireless brand and was not happy with the performance or the fact of it having to do updates. Like they say, KISS (keep it simple stupid). Life is so much better when you do! Great video, keep up the good content.
Thank you sir! Appreciate it.
I have an actual WiFi temp probes. I can be 100 miles away and I still know exactly where my temperature’s are …
I took the advise of a guy that has a 5 gal bucket vac head from home depot. $28. Attaches to any 5 gal home depot bucket. You just vacuum the unused pellets up into the bucket and seal. Use another bucket for ash which i use in my compost pile.
Sounds like a great tip! Thanks for watching.
Thanks for the tips. I just bought a Traeger yesterday (5.3.2024). My only experience is with my son-in-laws Traeger but he does all the maintenance.
Congrats. Most of these will translate directly to it as well. 🍻
I suggest using a 1gallon paint can for the grease catcher. When your done with your cook put the lid on and store away. When full throw it in the trash.
That’s a good tip! 🍻
Happened to run into your channel. Great content.
Thank you! 🍻
After watching a few of your videos I will tell you what I like: you ask all the questions that I ask about longevity of types of BBQ's/smokers and differences between taste.
Thanks! I didn’t think about longevity when I was younger and wasted a lot of money 😀. Thanks for watching. 🍻
@@RumandCook When you go a big box store the bbq/smokers are all the cheapest thing you can buy. I've bought them and I usually get 3 years out of them before they rust out. Even with covers on them. When I went with a Primo kamado style it has a 10 year warranty so for a little more money you buy something that lasts. Its a big thing to consider when you make a purchase. Right now looking at a pellet grill. Looking at the yoder you have. 10 year warranty looks good. Most reviews say its great but smoke flavor is lacking.
Pellet grills in general produce less smoke than other options. I have a video where I share 11 tips to maximize smoke on a pellet grill. You can get a good amount of smoke using those steps. The Yoder does a good job overall and you get some advantages of high temp indirect cooking which is great for chicken. The Yoder can also sear which many cannot.
Wouldn’t replace your Primo, but would compliment it. 🍻
yeah the ash. It gets every where... + on what ever is cooking. I keep my RecTec parked... I guess I have some kind of thing... about all the pellet dust... most likely, there isn't a health concern... but who knows. Good Video
Yep, side effect of a pellet grill unfortunately. I don’t think there is an issue, but I try not to breath it in 😀. Thanks for watching. 🍻
Trick I learned was to use a can of biscuits placed across the grill to determine where your hot spots (and cold spots) were. Works like a charm..
Yep that works well!
interesting concept, plus you have biscuits with dinner.
Haha unfortunately they don’t taste very good. One of the few things that doesn’t taste good smoked 😀
@@RumandCook one of the first things we made on my pellet grill was bread and it turned out really well! It's essentially a wood fired oven anyway right? Now pizza I'm still trying to get the toppings melted and crisped enough... I'm sure someone has figured it out.
Yeah I can see bread, can do that on my KK as well. Just wasn’t sure about premade biscuits. Never know I guess!
I really like your channel.
Thank you! Appreciate that 🍻
I’m watching a few more vids right now!
I have the thermo pro that is wireless and good for 1000' and love it
Tip #1 should be to sift your pellets. Another tip...buy metal trays with wire racks. That way you can insulate your cook with water or beer, but also save the lard/tallow that comes off, and not gum up your diffuser. You can add the lard/tallow to the slather when you wrap in pink paper. Overall, good video, with great tips. Y'all get you a collapsible smoke tube and fill with a mix of pellets and hardwood pieces...it helps build that "dirty" smoke flavor.
Love the tips, but I don’t understand why people sift pellets. I have hundreds of cooks without issues and have never sifted pellets. Thanks for watching! 🍻
Some great tips in here for the new to pellet folks
Thank you sir!
Im curious about the new 100 percent charcoal pellets for searing with open flame on my yoder. Maybe a review on them too?
On my list! I’m curious to see how they taste as well. Thanks for watching!
This was an excellent video. Learned a lot. Thanks!
Happy to help! 🍻
All of these “mistakes” are relative to the smoker that you have and what you’ve done to it. My pitboss 1150 pro is within 5-8 degrees left/center/right after a few mods I’ve done to it. Also you should note smoking lower for longer can also dry the meat out too
I add a DIY smoke maker to my pallet grill for higher heat settings.
Yep that works. 🍻
I was stressing about temp swings super hard. Then like you said I just stopped caring about it. It’s crazy how it really doesn’t make a difference lmao
Yep 😃. Most ovens have a swing and no one even knows because there isn’t a digital temp shown on those. Thanks for watching! 🍻
Jake makes me crazy. No flash, just honest knowledge. Saving up for a Yoder, mind was set prior to discovering him. His tips and views are appreciated. I will admit the monotone can drive you to open a bottle rum. How about a video on how to incorporate rum into your cooks
Haha I actually don’t cook with rum. I prefer to drink it. Order videos where less engaging. You’d be surprised at how long it takes you to get comfortable in front of a camera. I speak to groups 30-200 frequently, a camera was a whole new game. 🍻
Use Simple Green as a Degreaser, it's non toxic and works great.
Yep, I have that on hand as well. 🍻
Thanks for the video's I am looking into getting a Yoder. The problem is do I get the 640 are the 480. It's just me and my wife and not sure if I need the 640, plus I might have a problem getting the 640 up on my deck because it's just me. Thanks again for the video's
480 is probably going to be just fine for you. You have 2 levels of racks so you can still cook a good amount of food.
Thanks for watching!
Per my Traeger manual: "It is not necessary to keep the grill door open at start-up; however, the grill door should be closed once the preheat
cycle begins so that the grill can reach the desired set temperature."
Yeah that one of those where I spoke too broad. My bad. The rest are good though! 😂. Thanks for watching!
My GMG specifically says to keep all doors closed before start up.
Pit Boss open lid.
Intelligent. Makes sense. Stick has been my choice but gonna buy a pellet. Too many’s ayers
Thanks. They are nice when you don’t have time to feed wood. 🍻
Something I found is how often pellet grill is used.. Fresh smoke flavor vs 'old smoke" flavor.. a certain musty goes with a grill that does not get used very often.. I have found that a couple hours of running at the start of the season does wonders for the quality and "clean" taste of the imparted smoke flavor.. It is my guess that some of the compounds in the smoke oxidize with age and exposure to air.. much like cooking oils..
Interesting. Ive never let mine sit that long so I’ve haven’t noticed that. Makes sense though. 🍻
Would suggest to calibrate your pellet grill if allowed. GMG you can move heat diffuser left or right to help even temperature across the grill
It’s been calibrated. I did a video on that not too long ago. It’s def a good idea to do that once or twice a year.
Thanks for watching! 🍻
Do you come up with a solid pellet brand? Thanks for everything you do, looking to purchase in the next week or 2 depending on availability.
Yeah really liking Bear Mountain and LumberJack. I became a Bear Mountain Ambassador this week as well so will have a link for 20% off your first purchase here real soon. Played with them a bunch and been happy with the performance. You can also get them at Lowes now which is convenient.
Thanks for this video! I’ve found myself chasing the temp! Just leave it alone and don’t touch it! Thanks!
Can’t put smart the tech 😉🍻
@@RumandCook nope! Shout out coming your way!
I have an electric smoker and when i use pellets i always wondered if i could re use them after I’m done cooking. They are still hard but just black
Appreciate you going right into your presentation/bullet points instead of doing a "hey everyone" look at my fat head in the camera routine, a scenario I've seen.
🤣 Thanks haha. 🍻
Is the pellet smoke production video still coming? I'm new to the pellet grill game and I'd love to have some info on this
I’m going to be putting something together, but to be honest, I put about 40 hours in and I could not duplicate my guesses back to back. I tried it with my wife as well. Once you get some smoke flavor on your mouth it gets difficult to distinguish each option. I came up with 2 that I liked each time though. Bear Mountain Pellets and Lumberjack. Thanks for watching.
Howdy Jake! I clean my temperature probe with rubbing alcohol on a paper towel.
That works as well! 🍻
Glad I found your video. I just ordered my first pellet smoker ever and at least I know what not to do. Your advise will be very helpful. (#4)-How can I tell what is a good quality pellet? Is it just cost base? Thanks
I’d do a little googling on pellet reviews. I have a video I made and have some personal opinions, but everyone is a little different. My favs are Bear Mountain and Lumberjack.
Congrats on the new smoker! Thanks for watching. 🍻
Stay away from treager pellets. My personal favorite is Reqtec pellets.
You should give Bear Mountain and Lumberjack a try. I think you will like them more.
Thank you so much. I will try them.
Thank you for the advise.
Excellent video! Mistake #8 was the reason I switched from an offset wood burning smoker to a pellet grill. I let the electronics in the grill control temperature rather than myself CONSTANTLY checking and rechecking temps. Put in too much wood and BOOM! Your temp skyrockets. Yes my Pit Boss XL varies a little bit, but overall it is a much better "set and forget" system.
Yeah that all vary a bit. Any pellet grill that doesn’t show any variation is lying 😃🍻
My RecTec Pellet Grill after one year and many, many cooks the worst temp swing has been 2 deg. Lots of 14 hr cooks , no problem .
Unfortunately that doesn’t mean much. It’s all computer programming, they can show you whatever temp they want. There is no way it’s truly only a 2 degree swing. There are too many variables in pellet size alone to only have that amount of swing over 14 hours.
That being said, swing is normal, nearly every style cooker does it. People obsess about it too much. 🍻
I like stumbling on videos like these because even though I've been smoking for many years (my Traeger is an old BBQ125 with the front hopper) I still look to see if there's something I can find that I didn't already know.
These are all great recommendations and it seems like keeping the temp sensor clean isn't harped on enough. I religiously clean mine with #0000 steel wool and it works very well until it fails from just poor manufacturing (my original lasted 14 years, and no replacement I've used whether OEM or aftermarket has lasted more than a year and a half). I've gotten to where I have a spare on hand and ready because they fail so suddenly and quickly.
I myself am a fan of Pit Boss brand pellets. Hardly any dust at all, especially compared to Traeger brand and easily available where I'm at. I pour the 20lb bags into 5-gal buckets with covers and a "rechargeable" desiccant pack inside on top of the pellets. I also plan, come tax time, to upgrade the controller and individual parts to the Pellet Pro line from Smoke Daddy along with an auger motor brace and replacing (not really an upgrade; they're just due) the heat diffuser and drip pan. Going to feel like an entirely new smoker by the time I'm done 😂
Yep a clean temp probe goes a long way. 🍻
#6. Traeger is pretty clear that I’m supposed to start up my 575 with the lid *closed*. I reread the manual when I first heard about flame-ups: It says closed.
Yeah I misspoke on that one. 🍻
@@RumandCook Oh good; I'm happy to change my ways if I'm wrong, but I figured I should be adhering to the manufacturer's instructions. I understand that not all pellet grills are the same. I assume [hope?] that Traeger is doing some shenanigans with the fan to control the combustion and prevent a flare-up. That, along with temperature control, would be consistent with keeping it closed. There was a warning somewhere that starting it up open will result in a cook that is unable to temperature regulate properly. I also wonder whether other pellet grills have a "cold start" detection/function? Mine does, and I suspect these abilities are somehow related. I wish I knew what it was doing on the cold start!
Recteq too.
Have you tried Cabelas brand? It is supposed to be made by Lumber Jack.
No I haven't tried those yet. I have a bag of Lumber Jack in my garage to include in the smoke test though.
Do you recommend using a waterpan in the Yoder?
Really depends what you are trying to cook. On longer cook, it certainly can't hurt!
Did they video about the different kinds of pellets happen? I can’t seem to find it.
Unfortunately had microphone issues and the video was destroyed. I don’t have enough day light this time of year to redo.
Rum and coke is for young whipersnappers. Try an old fashioned with Four Roses single barrel. You will be amazed. 😊
🤣 just can’t get into straight alcohol unfortunately. 🍻
Being 2 years out, would you still use the ACF on the exterior? Has that approach worked well or would you change your approach to protecting your Yoder? Thanks!
Yoder now recommends this or mineral oil. I bet the mineral oil works a little better and lasts longer. I haven’t tried it yet. 🍻
How do you use the slide bar on the right hand side of the grill? Is the for temperature control etc.
That is for a damper that moves inside. You can move the hotter spot in the grill from middle to side or side. I’ve never used it much. I’ll be doing a video to measure the differences though.
@@RumandCook thank you for the damper effect
No prob. I did work on a video but it was windy and the effect of moving around the damper was minimal. I want to wait until closer to summer so I’m not doing it in the cold 😀
BBQR’s brand pellets are freaking amazing on ash management!!! Hardly any at all
That has been my go to since I got my Yoder. Will be interesting to see how they stack up in the smoke test!
@@RumandCook I had a horrible experience with the BBQR’s delight competition blend which was weird but the ash was horrible on those
I’ve used them a fair amount and haven’t noticed that. I wasn’t looking specifically for that so I might just have not noticed.
Jake,
Fellow IT guy here....
Thank you for such a deep, informative dive into pellet grills.
I'm purchasing a YS640s Competition. I need the "off-roading" capabilities for the area of my yard I want to deep clean the 640 in. Not sure the standard wheels on a 300+ pound grill will handle the desert sands.
I've been researching pellet grills for over a year and only recently found Yoder. From your review and other information I've accrued, the 640s is my choice.
Thanks again.
Awesome, congrats! Comp cart is nice so I’m sure you will be thrilled. If you’re on IG tag me in your first cook! 🍻
The temp probe does not help regulate temperature. Pellet grills are based on timing of the auger.
Absolutely incorrect. Older pellet grills worked like that, but majority of the pellet grills in recent years use a PID controller. Yoder measures temps on a 4 minute average and adjusts accordingly.
New to pellets, are heating pellets safe to cook with? Have a ton and no longer have the heating stove
No not food safe.
So what do I do if I have a vertical smoker as far as lid open when doing initial burn on start up?
Check your owners manual, but I misspoke on this one. Many manufacturers says start with lid closed. 🍻
The temp swings are the main thing I see people complain about in reviews when I looked into some 😂
Yep, that’s because some manufacturers don’t show true numbers. It’s a live fire, it’s not possible not to have temp swing. Some will swear it is though 😁🍻
The one thing I hate about my Pit Boss is cleaning the fire pot. ugh
Yeah, one draw back. 🍻
Wait a minute!!!! I just discovered this video and your 1st tip is already a questionable one!!!! In watching many pellet videos the biggest complaint is that they don’t deliver the same smoky flavor as a stick burner. This was addressed by Mad scientist BBQ by putting your meat on a cold grill as it heats up. You get the most smoke during the heat up and on my last brisket the difference was noticeable to say the least!
I have a follow up video that is called the 11 secrets to maximize smoke on a pellet grill.
I put my meat on ice cold so it still gets extra time in the smoke.
Remember this is a general video to apply to grilling and smoking. Yoder recommends waiting 30 minutes until temps properly stabilize. You can do that with meat in there, the big thing is not tweaking the dials.
Thanks for watching. 🍻
what if you start your grill from your phone so it is pre-heated by the time you get home from work? will that make a difference since the lid will be closed on ignition?
I misspoke on the lid piece. Several brands don’t require it to be open. It’s rare for it to happen, but always good to check your owners manual. Thanks for watching. 🍻
My GMG Specifically says to have all doors closed before starting.
As I mentioned in another comment, I misspoke on that one. 🍻
I have a Traeger and it specifically says to ignite with the lid closed
Yeah I misspoke on that one. 🍻
Many good points in here, but some of these steps I'm guessing must be brand specific. I own the Traeger Timberline series and had an incredible struggle for the first year and a half trying to reach the temperature. It was typically off by about 40 degrees and typically could not get to 225 degrees. After speaking with a Traeger support agent and ruling out the possibility of poor pellet quality or storage he asked if I start the smoker with the lid open. This is what I had always done as per UA-cam experts. I didn't think it was even slightly possible that starting my smoker with the lid open could possibly impede temperature control. But the agent assured me this is a common issue and the it should be started with the lid closed. I was extremely skeptical, but figured I would try before sending the smoker back. To my surprise it fixed the problem entirely and have never had an issue since and the temp does not swing more than 8 degrees.
I misspoke on the lid tip, but I dont see why that would affect the ongoing temp. I've owned 3 Traegers and never had an issue with temp starting with the lid up. The temp is calculated in real time. That just doesn't make any sense, but If it worked, it worked. 🍻
@@RumandCook thanks for your response. I agree with you. It doesn't make any sense which I find it quite frustrating. The fellow I spoke with from Traeger couldn't' give me an answer as to why, either. Maybe this is a quick fix to a problem they haven't solved yet.
With that said, great stuff on your channel.
For those that don't want to buy bucket liners- mix ash into the bucket grease. Makes it tons easier to clean as it will clump. Still a mess and much easier to spend a buck or two that will last a dozen cooks.
Yep that works as well. 🍻
Unscented cat litter or garage oil/grease absorbent for the win!
The top rack is definitely not going to be cooler. The heat in the chamber is highest at the top.
Also, the Yoder behind you should not have the lid open when starting up... per the 2022 manual.
You are correct on the rack. I made a video about that. This is an older video.
I was too broad on the lid comment, but I reviewed the 22 manual and did not see where it stats the lid must be closed. 🍻
in the 70s we cooked by time and feel we had no fancy thermo pens in them days. to this day i hardly use my thermo pen
Lots of people do that. For me personally it’s a great ballpark tool, but I prefer to be more accurate. I have the tool so might as well use it 😀. Thanks for watching! 🍻
@@RumandCook ya it helps. but i can be within 3 degrees just by feel because i been doing it so long 48 years . great video
There’s some skill!! Haha. Thanks 😊
lol, you can tell the rum is starting to take hold by the end of the video
I don’t drink that much when making videos. I have a hard set rule of no recording when drunk lol. 🍻
Easiest way to get more smoke is to use a pellet tube. If you leave it in too long, the meat could get bitter. We used ours for1.5 hours while smoking a turkey, and next time we would probably leave it in another hour. The turkey was wonderful. Experiment and enjoy!!!
Yep works great! My general rule is no more than 50% of the total smoke time. Usually max 4 or 5 hours though. Thanks for watching! 🍻
Another pro tip for cleaning the temp probe if it's hard to reach. just use a brush and some rubbing alcohol or wrap it in a soaked paper towel with alcohol and the gunk will rub off easily enough with a few rounds. Most pits put them out of easy reach but something non toxic and soak should clean it easy.
Great one. Thanks! 🍻
Ive had my Yoder 640 for a few years and tonight it stopped cooking on me for the second time. I was smoking jerky at 180. I cleaned everything and let the temp come up for an hour before placing my meat trays on the grill for true smoking. Checked on things 90 minutes in and saw that it was at 90 degrees and a pellet tray overfilled with zero heat. I am finishing the jerky in my home oven. Not happy to pay over $3k for what a GMG or Traeger can give me for $500. Yoders have thick steel but the electronics seem to be as cheap as any other much less expensive pellet pooper out there.
I have hundreds of cooks on it and have never had a flame out. What kind of pellets are you using? 🍻