Battle of the Butts - Smoked Pulled Pork on the Yoder Pellet Grill vs the Komodo Kamado
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- Опубліковано 21 бер 2021
- Make no butts about it, I love some smoked pulled pork. It's time for Battle of the butts! In this video I put the Yoder Pellet Grill vs the Komodo Kamado and we make some smoked pulled pork.
It's a little long and I was tired at the end, but the outcome was worth it :)
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#yodersmokers #komodokamado #pulledpork - Навчання та стиль
Great video! Both look amazing!
Thanks so much!
Wow Jake, you've certainly upped your grilling game since we last saw you, it looks amazing!
Haha yeah just a bit 😁 Thanks!
Well I have to say good thing I had just ate before watching the video, that looked very good wtg on the demonstration and explanation of the two smokers and the process.
I am still learning beef brisket, but it will be a couple weeks until I get out the smoker.
Haha, the challenges of watching cooking videos :). Thanks for watching!
Very interesting comparison cook. Where do you purchase the Berkshire Pork Butts? I’ve never heard of them.
Thanks! There is a link in the description under products used in this video. It’s worth the cost difference. Thanks for watching!
Jake
I also have the 32” kamado in bronze tiles. Just wanted you to know they are not ceramic grills they are made of two different layers of high-tech refractory cement, big difference. The quality and build on Dennis’s grills can’t be matched by anything on the market, nothing comes close. Enjoy your cooking and have a great day.
Hey Tommy, good point. Ceramic is just burned in my head after having a KJ. Def best built Kamado on the market! Thanks for watching and sharing the comment.
Why no smoke tube in the Yoder fan blowing only for at least an hour? I did a brisket flat on my Yoder with fan only for about three hours then started the cook great smoke taste!!
Actually never tried that. I’ll try that sometime soon. Thanks!
Great comparison... team charcoal 🔥
Thank you sir! Tough to beat charcoal! 👊
I bet half the neighborhood drops by! Must be a pain to edit all of them out ;)
😂 countless hours spent editing! Hah
I think the extra tenderness of the Komodo kamado is likely from extended time at those higher temperatures. Cartilage takes temperature and time, so just because they were both taken up to 204, they didn’t necessarily have equal time at those higher temps. Additionally, even after pulling it off, the food will continue to cook, so I anticipate that is the primary driver for the tenderness.
Great video, envious of your setup!
One other question - did you notice any moisture difference between the two?
I hear you, it’s tough to do them completely equal. The Yoder ended up being on higher temps longer because I moved it to the KK once wrapped and turned up the temps a bit to try and get the video complete.
They were both pretty close over all, but the KK did get longer to sit.
They were both pretty juicy. The next day was the big giveaway as the KK one really had some nice smoke flavor. Both were good though! Thanks for watching.
Enjoying your UA-cam Channel. About ready to pull the plug on a Yoder YS640. Question: Do you have to complete the cook in the Yoder after wrapping at 165ish? Why not just place in an oven and conserve the use of the pellets? The heat from an oven would seem to be exactly the same as the heat in a Yoder or Kamado. Thanks. Steve
Hey Steve, thanks you could certainly finish it in the oven if you wanted to. Your oven will have greater temp swings in most cases so might take a little longer, but would work.
Thanks for watching!
What are you spraying it with? Just water?
50/50 water and apple cider vinegar. I also added a shot of rum which is optional.
Does the kamado require more attentiveness to keep the temp just right? Like you can’t really leave for a few hours and know for sure it’s not moving, can you?
Great question. Once you learn how to use one they are surprisingly easy to stabilize. You don’t have to babysit it once it is heat soaked and locked in.
If it gets windy that can increase the temps a bit, but it depends if the wind is blowing exactly at the vent. Pretty rare though and you could rotate the unit a bit.
I use a wireless remote probe to monitor temps, but you rarely have to adjust the vents once it’s locked in.
If I have say 4-5 hours to cook a brisket on my kamado, what would be the optimal temperature?
Really depends on the size of brisket, but you are going to have to do a hot and fast for sure. Maybe 300-325 until it’s 165ish and good bark, then wrap, and push to 350f until done.
There is a video where Myron Mixon does a Brisket demo on YT. He does a hot and fast with a foil container. I’ve done that cook and it turned out great.
You miss spoke and called the Komodo Kamado cold smoker a Kamado Joe cold smoker...;-)
Damnit! LOL Hazards of owning a KJ for years before upgrading to the KK.
Hey where did you get your gorgeous butcher block?
That one is from cotton and dust out of Texas. Slow delivery, but nice products.
Thanks for watching!
❓ *What video do you want to see next?* 🍻
I’d love to see some pizza on the Kamado! Not sure if it’s in my budget but I’m going to try to sell my father in law on one and you’re one of the few UA-camrs that’s got one!
Fantastic content, keep up the good work.
Thank you sir. I actually have a pizza battle video that is similar to this video and I talk about pizza on the KK. Makes some great pizza! I’ll be doing one again soon.
I had actually scheduled to record a calzone battle video today, but Spring is here and I was drowned out by the sound of landscapers. It’s that time of year. I’ll be recording it soon.
Thanks for watching!
@@RumandCook I scanned your archive to see if there was pizza and I missed it! Just found the channel and I’m a huge fan. Keep it up.
Thank you sir! There is also a cast iron pizza video. Not specific to the KK, but if you like pizza I highly recommend it. I make it inside frequently. It’s delicious 😋
I cant stand my traiger takes forever miss my gas grill
Yep, I hear ya. That’s why I’ll always have a gas as well. It’s nice to have quick heat up times when you don’t feel like waiting around.
Water?? Must be too early for rum & coke.....
🤣 Keen eye, yeah it was 11am when I started hahaha
He wanted to say the Yoder won, but couldn't bring himself to say it because that Komodo Kamado is like 6 grand.
No it’s better I have one and the price never crossed my mind. KK makes better food 98% of the time.
Great video
LOL, Yoder is not going to win on something like this unless it was a Yoder stick burner. I think that would be very interesting. It makes great food and it’s often my go to during the week, but on the weekend I always choose the KK. Food is a step above.
Kamado grills have a big advantage over a pellet grill because of the radiant heat and lack of moving air. KK is tough to beat.
@@RumandCook the trouble with Kamado's is you are stuck buying something made in china or a $6K one made in indonesia. if you want made in USA you're looking at Yoder, Pitts & Spitts, or one of the man awesome welding fabricator's rigs from all over the US south and midwest/west. I'd love a KK but its out of reasonable price range for me/most people.
You are correct, KJ is made in China, Big Green Egg in Mexico, and KK in Indonesia. For the KK you can get a 21” for significantly less and it’s still bigger than a KJ classic. KK component quality is untouchable by any other brand out there and they are hand made. Unfortunately that comes at a price.
Remember though, you can apply these cooking techniques on other smokers. I started and $80 Brinkman Electric smoker and then upgraded to a $300 Weber Smokey Mountain. I’ve turned out some great food on 18” Smokey Mountain and my buddy still uses it today.
Yoder turns out some great food as well and most can get away with the 480 to save some money.
skewed test
Unfortunately time was not on my side. I didn’t expect the Yoder to take some much longer. I’ll be doing it again soon. Thanks for watching.
Should have had the butt on the bottom rack of the Yoder to be fair. That was the difference in temp
Very true. At the time I didn’t realize there was such a big difference in temp between the racks.
I’ll be redoing this again, I now have an offset so I think it’s time for a 3 way battle.
Thanks for the feedback and watching.
The more I use my Weber Summit Charcoal Center, along with my Fireboard temperature and probe system, I find it's the best of all world's for me for the money, and the available time I have to grill and smoke. Lighter than a ceramic grill, but still double steel insulated. I can use lump, or any charcoal ( my wife isn't big on smoke and I don't want everthing I make to smell like smoke either-have to use only lump in ceramic Kamados, which still smells like smoke). I can easily move it, and the lid is effortless for even a small person like my wife..
Today's programmable pellet grills, with built in temperature sensors seem to easily do so many things right. But, lets be honest. With extreme ease of use, they aren't very manly to use. I'm an old school, overly manly, man. I want to be involved more with the processes of getting the grill/fire going, getting it up to temp.s, and getting my hands dirty. That's really not going to happen with a pellet grill.
You can't go wrong with any one or all of the fine cookers you have. I just need to replace my wife with a woman who is actually fun, and who enjoys eating more things off the grill I make. ;-)
That’s some funny stuff 😁. You can make some great food on any grill as long as you put in the effort to learn your grill.
You can actually use Komodo Kamado’s
CocoChar and it has no flavor. It’s made from coconut shells and has a completely neutral smoke profile. You could also try their coffeechar. That’s made from coffee wood, is not very Smokey and has a unit flavor. My wife actually enjoys it.
Finally if you ever make the jump, Kamado Joe and the Komodo Kamado have spring assisted lids so you can lift them with one finger. I understand that might not be manly enough, but thought I would share 😁.
Thanks for watching!
@@RumandCook Cocochar and Coffechar sound very interesting-hadn't heard of those products before. Thanks! "Sometimes you feel like a nut, sometimes you don't." ;-)
I liked the shape/cooking space of the made in the U.S. Primo ceramic grills, too, btw.
Might be worth a try. You can only get them on the KomodoKamado website. Stock is hit and miss because it sells out quick. I usually stock up when they have it and order a partial pallet. It’s quite good.
I’ve seen some videos on the Primo grills, but I don’t know a lot about them. Oval allows more room for cooking so I’m a fan.
@@RumandCook Thanks for the info; and the channel.
More rum, less cook. ;-)
I like how you think! 🍻
Who’s going to eat all that? Must be having a Covid Party.
My one neighbor eats well 😁. I took it to work and the team destroyed it under an hour. I only kept a couple pounds for myself.