YODER YS640s RIBEYES, CAN IT SEAR???
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- Опубліковано 3 жов 2024
- Follow Rookie on Instagram: / rookiebbqnm
Out with the old, in with the new - Let's see if this Yoder YS640s can sear!!!
Hi welcome to the channel this is Rookie BBQ here where we plan on having a good time and learning everything BBQ together. I will be smoking a lot of meat on the channel with my new Yoder such as Brisket, Tri-tip, Ribs, Chicken, and much much more!! Stay tuned for some hopefully delicious videos!!
Currently this is my take on the Yoder YS640s Wood Fired Pellet Grill. Hope you enjoy and let me know what you think.
www.yodersmoker...
Per Yoder: You're not supposed to use the diffuser panel for temps exceeding 400 degrees.
Dude the 2 piece diffuser is the 1st thing you buy before the grates. Trust me. Buy it.
27 hours! Damn, i thought 18 was long!
That has to be a Guiness World Record for a brisket.
I own a Yoder YS640 and LOVE IT!
It was only because the lack of fat I initially cut off. It couldn't get through the damn fat haha. Love, love this damn smoker!! Thanks for stopping by, stay safe!
When you get the chance get the two piece diffuser and the half grate, Although i agree that Yoder should just include it instead having it as an accessory. Also a 27 hour cook on a brisket is long but look at it this way, it was a 27 hour cook and the Yoder didn’t flame out due to ash build up. I have had my grill cooking as long as 36 hour straight without a flame out so that’s shows you how well the design of the grill is . I”ve also cooked on another pellet smoker for over 24 hours straight and i had at least 2 flameout due to ash build up. And before some people ask it was a 23 lbs beef shoulder clod at 225 degrees. Great for crowds of people, you should try one.
Steaks came out great! 20lbs is a big brisket and the more you make, the more comfortable you'll get trimming it.
It was a monster!! With this smoker I'm gonna have a lot of practice haha. Thanks for stopping by and stay safe
Sticker that came with the smoker said do not go above 400 with the diffuser in.. looks like it hasn’t caused any problems for you though. It can warm the plate.. that’s why they welded the angle iron on the bottom side
those steaks looked amazing as far as brisket take a look at harry soo for trimming
I have watched so many videos on trimming, its not the same once you're doing it. The fat is extremely difficult to cut at least in my two experiences. I will get better though! Thanks for stopping by, stay safe
I have many cooks on my Yoder and have done a 24lb brisket that AFTER a proper trim comes out to 18-19lbs. NONE of my cooks at 250 have gone passed 15 hours. PLEASE go into detail on how you did a 20+hr cook??? Lol. Enjoy the Yoder!
Love the city your in! Thank you for the video! Waiting on the Yoder
They stole the cap homie. But I'm in for the full vid with a like.
Nice vid! Glad to see another one from you.The Grills Grates do a nice sear and I like the flat side for other cooks, also I like how they can lock together as well. I like using them on my Masterbuilt 1050 even though the MB1050 can get up the 700 degrees with its gravity feed charcoal design, it offers a nice option. Looking forward to your next cook.
I feel the same about that deflector plate!
yeah like why not ship with that standard. if you don't want to open the door, just throw some foil over it
Those GrillGrates are the best, I have them on a few grills. Must have item!
They're unbelievable, the way they transfer the heat is amazing. Great buy 👍 thanks for stopping by, stay safe!!
Doesn’t the s come with that trap door on the plate?
Just remove the entire defuser plate for these types of cooks. Open flame seer.
Interesting to see that it sears without the diffuser door add on. You def get a better sear with that upgrade, I highly recommend it. It's also, much easier to clean.
One more tip.. fresh ground pepper. More work, but well worth it!
Keep it up, it's all about having fun and learning.
remove the diffuser. Place the grates over fire box and two of your grills to finish off on the right.
damn this smoker does it all
No new videos? I hope you and yours are all ok
You should have stayed with the Smokefire. The recent software upgrades have made all the difference.
How many pounds of pellets did you thru on the brisket cook?!
It actually only took 1 bag, the Yoder didn't use excess pellets at the low and slow. I was really impressed! Thanks for stopping by, stay safe
I definitely like my steaks a lot more rare then that. Great video
me too! i cringe when i see such a great steak cooked that long!
Did you cook the brisket twice again? 😄
Hahahahaha luckily not this time, just didn't trim well enough. Next time though, I got this! Thanks for stopping by, stay safe!!
Hey Mate, well done on another great video.
Thanks for removing the glasses, ive always thought its rude to talk to people with sun glasses on.
Have you cooked with a charcoal grill?, im tossing up pellet or charcoal !!!!
Thanks, I just do it because I am always outside and it's sunny haha. So I started with a charcoal grill and I love it but nothing is like the smoked taste on ur meat. Lemme know what you decide. Thanks for stopping by, stay safe!
I've got one of each and a gasser. Decent pellet grills are very convenient and give excellent though *subtle* smoke flavor (it's real BBQ but never at hit you over the head levels). That said, with a little practice a decent charcoal grill can give a much better sear than even high-end pellet grills like this, i.e., the crust will tend to be deeper, more uniform, and it forms faster thereby allowing you to maintain a rare interior if you want it. Most pellet grills can't even sear as well as this $1500+ pellet grill, but a basic weber kettle, for example, is still much better at searing IMO. It'll also handily beat gas grills without dedicated ceramic infrared sear burners.
Don't get me wrong. I see a lot of virtues in pellet grills. I'd just think of it more as an outdoor oven or smoker than as a grill (the term "pellet grill" is sort of a misnomer). As I said, they're very convenient and produce predictable results. They excel at indirect cooking and can be merely decent at direct cooking, especially searing, if you buy a few specific grills (usually more expensive) and/or perhaps modify to get better direct access to the flame. You can pick up a basic pellet grill that will do these indirect tasks very well for a few hundred bucks.... I just wouldn't count on them giving you a good sear. If you want to smoke ribs, brisket, pork shoulder/butt or grill chicken, fish, etc they're great. Charcoal can do all of that (if you have a bit of time and some experience), but the set it and forget in nature of pellet grills is great. The smoke flavor in charcoal grills is substantially more pronounced, which I often enjoy, but I think the smoke flavor of wood (pellets) is better ounce per ounce than charcoal. I intend to keep both because they're good in their own ways.
If your budget or space is limited you may want to consider a charcoal grill plus the addition of a clip-on computerized thermometer/controller (PID or thermostatic) that'll maintain temperature by regulating airflow via fan. Depending on what you're most interested in, it's kind of the best of both worlds tho you need to still need to allow a bit more active time for setup/cleanup and get your hands dirtier (mostly saves you babysitting time and allows you to target exact temps). You can pick one of those up plus a blower for 150-200 bucks on Amazon or spend ~300 bucks for something like a Fireboard Drive 2 plus a blower. You can get a blower+adapter to fit pretty much any charcoal grill out there (some easier than others). Fireboard, for example, will let you remotely monitor the cook and food internal temp remotely over wifi/internet plus it's very sophisticated/robust software (some of the newer pellet smokers have similar features in theory, tho fireboard is considerably more advanced than most IMO).
It's also nice because you can use the main thermometer component (without the blower) to monitor temps elsewhere in your house (oven, gas grill, stovetop, etc). A decent thermometer that'll let you monitor temps remotely is something you really want for bbq (low and slow) and in the kitchen anyways. Fireboard and Thermoworks produce excellent examples of both. Buying the fancier models with controller functionality plus a blower to fit your grill is ~100 bucks more. It's well worth it if you have a charcoal grill IMO.
P.S., Thermoworks produces something similar (versatile thermometer+controller+blower) for similar money. They make good stuff (I own several of their thermometers) tho for this configuration I'd probably give the edge to fireboard 2 drive (better software and network stack).
They advertise as such now…
yeeeeeehaaaaaaaaaaaaaaaaaa babyyyyyyyyy!!!
You give up on doing videos?
Those steaks are over cooked...
Overcooked 👎
Mine has it