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@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
@@ChudsBbqI run an LSG, but it also has a fireboard. Check out the lid detection settings. It'll detect the fast temp drop and will pause feeding to prevent aggressive attempts at temperature recovery. You can customize the pause time. You'll still get an overshoot on temp, but much less than without lid detection
I got the same one a few months ago cooked everything from burgers to brisket, pork butt ect and holy smokes has it been nothing but flawless. Couldn’t be happier.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
You would think these pit masters would want to put in the time and learn how to cook on a pellet grill. Sadly most just throw their hands up and say they are inferior to other pits. Love my three pellet grills and the food that comes off them
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention. Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
Welcome to the Yoder pellet grill family. The pizza oven attachment is a must get if you don’t have it yet. It cooks a brisket really well. Not the same flavor you would get off your offset but still works really well. One of the best things I have made on it was also a smoked burger with the trimmings from the brisket when we did an overnight cook on a brisket.
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
Brad, I have had my Yoder for about 6 months. Love it. I have had several pellet smokers two of them I paid between 1200 and 1600 dollars for. They either broke or did not do a very good job. They were made in China. Love my Yoder I do everything on it. And it is made in America Great quality and easy to clean.
It’s a little odd to see you posting pellet grill vids can but I got hooked on your channel over your Weber Kettle series, which I’m sure other people couldn’t care less about either. So keep growing the channel and cooking delicious food outside!
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
Bradley, the Yoder is a very nice machine. You need to get a Lone Star Grillz Pellet! Burn 50% pellets and 50% wood chips. Stick burning smoke flavor with ease. Does all the Yoder does, but better and pizza!
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
70 degree swing is crazy lmao and from my experience any pellet grill with a stack has uneven cooking. I was fortunate to get my hands on a timberline xl 2 years ago and it is the best pellet grill ive ever owned. Perfect cook every single time
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@DropbearDrops I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
Lumber Jack Pellets are my go to...I purchase them at the local Atwood's Farm & Home supply store. They use the entire tree (includes the bark) to make their pellets. They have several different types of wood pellets, including blends. The Competition Blend is my go to for everything on my Yoder YS640 smoker.
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
Awesome burgers. 4th season on pitt boss. Open top stuffed burgers, pepper, garlic.olives, onions, cheddar. BBQ sauce around top edge. 350° 25 min. No flip obviously or lose stuffing. I've literally made hundreds 👍
I've had the Yoder YS 640 smoker for over 14 years...only thing that I've had to do to it was a new igniter and thermocouple ( and that was at the 10 year mark)! I've smoked and cooked on several other brands, and you cannot beat the Yoder. Are they pricey? Yes...but they are well worth it. Buy once, cry once!
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
The two best Pellet brands are Lumber jack and Bear Mountain. Knotty Wood is a ok 3rd. I use Hickory most of the time. Also using a smoke tube with a 50/50 mix of pellets and wood chips will help. It will not replace a stick burner at all. But will add a better flavor and color.
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
I love my Yoder YS640! You’ll love brisket on it as well as spatchcock chicken. For beef I use a 50/50 mix of mesquite and charcoal pellets. It’s no offset but you’ll get just as good of a smoke ring and more free time.
You just inspired an idea: commercial baguettes are typically baked in an oven with steam injection. I may have to give them a shot in my Weber w/Slow-n-Sear with the water trough!
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Now that's interesting. I have thought about something like that because I have a custom rotisserie for my YS640. Charcoal right underneath the rotisserie would probably be too close to the meat, but maybe along the back edge would work. Will have to try it.
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
I 've been able to dial in the Brisket "and" Pastrami pretty darn well on my Yoder 640. The software definitely is a learning experience but the smoke is getting smarter the more use it. :) Is it a stick burner...? Nope but it's a damn good pellet smoker. Maybe even the best.
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
Check out the pizza oven insert. Chef Tom just showed off the new one and it’s looking nice! Pulled pork from the Yoder and the next night pulled pork pizza from the Yoder. You can’t beat this cooker!
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
I’ve got my 640 new in 2017 and have since replaced the controller with the S variant. For evenness, play around with the baffle handle down by the grease bucket. Also, the top rack is about 20 degrees cooler than what you have the temp set for. It’s a tank! Plan to give it at least 30 minutes to come to temp and even out and you’ll be much happier. 👊🏻
Yoder’s are amazing! Try playing the adjustable damper to even out the pit. I set mine 6 inches from the stack. Also, double check your Yoder is connected to your house’s Wi-Fi for your app.
I've had mine for 7 years and so far so good. The only thing I'll recommend is a smoke tube, especially when smoking a brisket; adds more flavor! Also, I had more compliments about my briskets smoked in the yoder than my briskets smoked in my pitmaker bbq safe! Sad but true! Lol! Go Yoder!
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left. I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
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Congratulations on the Yoder!🤘
What does this pit shine at? What should I cook Next?
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
@@ChudsBbq cinnamon buns with smoked candied nuts and icing are pretty good
@ChudsBbq Smoked green chile cornbread.
Brother, try an overnight unwrapped brisket on the top shelf at 225°. 👌
Shout out Chef Tom!
You and Chef Tom have been my go to for many many years and major reasons I have gotten deep into BBQing
Chef Tom really is the most talented chef pit master combination out of all of them
what about chef john from food wishes? Also you cant forget the Guga
I’ve been waiting for years for a chef Tom call out from Chud. 😂😂 now we just need a collab and my life is complete lol
For the love of all that is holy - The #BBQTube Needs a Collab between Chuds & Chef Tom!!!
I would love a sausage creation between them
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
I like the water pan idea!
@@ChudsBbq😮😮 let me find out chuds is crossing over to the pellet grill oh no chuds!!
@@ChudsBbqI run an LSG, but it also has a fireboard. Check out the lid detection settings. It'll detect the fast temp drop and will pause feeding to prevent aggressive attempts at temperature recovery. You can customize the pause time. You'll still get an overshoot on temp, but much less than without lid detection
Never use water pans in a pellet grill. It drastically reduces the life of the unit and it is absolutely unnecessary
@necrotaur can you tell it when u opened and closed the lid... or is it automatic?
Absolutely died at this episode's "snake in my boot".
My favorite was a few weeks ago when all he said was just "BOOT!"
Idk why that sort of complete chaotic absurdism is my favorite kind of comedy
This one was really funny though. Big anti-joke vibes
That sounded so defeated.
Let’s talk about the burger instead of the equipment for a second. Best burger ever!!! Made one last weekend and it was bomb.
I got the same one a few months ago cooked everything from burgers to brisket, pork butt ect and holy smokes has it been nothing but flawless. Couldn’t be happier.
8 months of owning a Yoder YS640S on a comp cart, and I'm still in love, built like a tank, 420 lbs of USA made beef!
I think I speak for a lot of ppl when I say we would love a knife sharpening/ care video
Lone Star Grillz makes the best pellet oven on the market.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
Love that youve been watching chef tom at ATTBBQ, yall both are my top 2 channels on YT
Chef Tom is OG! He got me into BBQ and also into my YS640. 😊
"I have to eat this week" true words right there
You and Chef Tom are awesome
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
I hit the smoke button on my home built before i open it up. Keeps it from dumping pellets and running the temp up
Great tip! Thank you.
You would think these pit masters would want to put in the time and learn how to cook on a pellet grill.
Sadly most just throw their hands up and say they are inferior to other pits.
Love my three pellet grills and the food that comes off them
I’ve never had a problem with this with my rec Tec.
I've had that same model since 2019 and it has never failed.
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention.
Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
That.. makes a lot of sense, I'll give it a try
Where is the toggle for adjusting the range? I don't see that.
@@jmsirish1 press the silver knob once and you can filter between the two
@@nathanriddick619 so it's not in the app? It's the main knob on the Yoder control panel?
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
Welcome to the Yoder pellet grill family. The pizza oven attachment is a must get if you don’t have it yet. It cooks a brisket really well. Not the same flavor you would get off your offset but still works really well. One of the best things I have made on it was also a smoked burger with the trimmings from the brisket when we did an overnight cook on a brisket.
Love my Yoder! Had it since 2017. Chef Tom is the man!
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
Brad, I have had my Yoder for about 6 months. Love it. I have had several pellet smokers two of them I paid between 1200 and 1600 dollars for. They either broke or did not do a very good job. They were made in China. Love my Yoder I do everything on it. And it is made in America Great quality and easy to clean.
I love the chef Tom and Joe shout outs! They are so great
About the only pellet grill that may slightly edge out the Yoder is Lone Star Grillz pellet smoker.
The bacon test is brilliant to find hot spots, and you have bacon.
That was one of the better if not best Nate in my boot bits I’ve seen you do
That’s a real life crabby patty! It looks so perfect.
We now need that Chef Tom and Bradley collab!
It’s a little odd to see you posting pellet grill vids can but I got hooked on your channel over your Weber Kettle series, which I’m sure other people couldn’t care less about either. So keep growing the channel and cooking delicious food outside!
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
I’d love to see a series of trying to get all of your typical bbq meats as close to Texas bbq as possible on a pellet grill.
Won’t happen
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
I use them all, different tools for different jobs. That burger looks darn good. 👍🏻
I love my Yoder, can’t wait to see more cooks on it. Also, the wood fired oven accessory is a game changer. I can’t recommend it enough.
Brad, I look forward to seeing more from you pellet grill.
Bradley, the Yoder is a very nice machine. You need to get a Lone Star Grillz Pellet! Burn 50% pellets and 50% wood chips. Stick burning smoke flavor with ease. Does all the Yoder does, but better and pizza!
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
70 degree swing is crazy lmao and from my experience any pellet grill with a stack has uneven cooking. I was fortunate to get my hands on a timberline xl 2 years ago and it is the best pellet grill ive ever owned. Perfect cook every single time
Collab videos with Chef Tom?? Yes, please! ❤
Had my 640 for 10 years now. It’s still a beast.
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
I've made many homemade cast-iron deep-dish pizzas on my pellet grill. No pizza oven attachment needed.
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
Shoutout to Chef Tom, legend in the game!
P.S.: It would also be really cool if I had a Yoder YS640S pellet grill, just sayin' : )
I like the Lumberjack pellets all flavors best and been experimenting with White Oak from StOaked and its decent. The Bearded Butchers use that also.
I like the char/hickory pellets
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@DropbearDrops I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
Lumber Jack Pellets are my go to...I purchase them at the local Atwood's Farm & Home supply store. They use the entire tree (includes the bark) to make their pellets. They have several different types of wood pellets, including blends. The Competition Blend is my go to for everything on my Yoder YS640 smoker.
I've been chopping bacon and putting it under the cheese and it's been awesome. My kids had trouble biting through my new hobby of homemade bacon.
Lumber Jack "CHAR Hickory" is my go to for the tube. Pit Boss Post Oak and Hickory is in the hopper but I find the tube does most of the flavoring.
I've been using those and I think they are amazing. Great flavour in my cooks
I have been dying for some thick boy burgers!!!!
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
We love our YS640s. Hope you enjoy it as much as we do! Looking forward to more cooks with it!
I absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
Awesome burgers.
4th season on pitt boss. Open top stuffed burgers, pepper, garlic.olives, onions, cheddar. BBQ sauce around top edge. 350° 25 min. No flip obviously or lose stuffing. I've literally made hundreds 👍
So proportional! I’m coming by the Chud shop today to buy some rubs n merch ❤️
I've had the Yoder YS 640 smoker for over 14 years...only thing that I've had to do to it was a new igniter and thermocouple ( and that was at the 10 year mark)! I've smoked and cooked on several other brands, and you cannot beat the Yoder. Are they pricey? Yes...but they are well worth it. Buy once, cry once!
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
The two best Pellet brands are Lumber jack and Bear Mountain. Knotty Wood is a ok 3rd. I use Hickory most of the time. Also using a smoke tube with a 50/50 mix of pellets and wood chips will help. It will not replace a stick burner at all. But will add a better flavor and color.
Those are THE pellets!! Great video - thank you!
Even putting some burger patties on the smoker for 20min and then a hot pan/grill sear works well for a mid smoker run meal.
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
I love my Yoder YS640! You’ll love brisket on it as well as spatchcock chicken.
For beef I use a 50/50 mix of mesquite and charcoal pellets.
It’s no offset but you’ll get just as good of a smoke ring and more free time.
You just inspired an idea: commercial baguettes are typically baked in an oven with steam injection. I may have to give them a shot in my Weber w/Slow-n-Sear with the water trough!
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Now that's interesting. I have thought about something like that because I have a custom rotisserie for my YS640. Charcoal right underneath the rotisserie would probably be too close to the meat, but maybe along the back edge would work. Will have to try it.
Welcome to the YS 640S crew. It’s a stud. Try the wood fired oven attachment … you’ll get rid of your new pizza oven at the CHUD shop
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
I wanted that grill for years, same model too! That's one of those "if I win the lottery" grills for me.
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
Just got a Yoder a few weeks ago too! Love it
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
The burning chimney in the background lately is a nice touch
Pellet grills make some great reverse seared steaks!
Coming Up!
I 've been able to dial in the Brisket "and" Pastrami pretty darn well on my Yoder 640. The software definitely is a learning experience but the smoke is getting smarter the more use it. :) Is it a stick burner...? Nope but it's a damn good pellet smoker. Maybe even the best.
Royal Oak Charcoal Pellets. Absolute best!
Lumberjack pellets… hands down the best pellet for flavor and clean burn
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
You're welcome to come check out the Lone Star Grillz pellet smoker I have in Round Rock!
Check out the pizza oven insert. Chef Tom just showed off the new one and it’s looking nice! Pulled pork from the Yoder and the next night pulled pork pizza from the Yoder. You can’t beat this cooker!
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
I’ve got my 640 new in 2017 and have since replaced the controller with the S variant. For evenness, play around with the baffle handle down by the grease bucket. Also, the top rack is about 20 degrees cooler than what you have the temp set for. It’s a tank! Plan to give it at least 30 minutes to come to temp and even out and you’ll be much happier. 👊🏻
Welcome to the Yoder club, I have the exact same one it’s awesome 🙌
That is how I do my burgers on my Traeger. They always come out great. When I replace it, it will be with a Yoder. They are the Cadillac.
Yoder’s are amazing! Try playing the adjustable damper to even out the pit. I set mine 6 inches from the stack. Also, double check your Yoder is connected to your house’s Wi-Fi for your app.
I've had mine for 7 years and so far so good. The only thing I'll recommend is a smoke tube, especially when smoking a brisket; adds more flavor! Also, I had more compliments about my briskets smoked in the yoder than my briskets smoked in my pitmaker bbq safe! Sad but true! Lol! Go Yoder!
Shoutout chef Tom!!
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left.
I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
I have a Lonestar Grillz pellet and man it is amazing and built like a tank. You should try one.
I have been running my Yoder ys for about 6 years now. Its a tank and puts out good food ;)
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
You should test out a Lone Star Grillz pellet grill. Made in TX.
I know the bearded butchers in Ohio use that type of grill. They like it too.
Us bearded folks think alike haha