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Yoder is a brand revered by competition cooks for well-designed high end charcoal and wood fired smokers and grills made in the USA. In 2010 they introduced two pellet cookers. The YS480 is the smallest. The numbers stand for the square inches of cooking surface with an optional second shelf that adds 65% to the cooking surface area. So the YS480 has 480 square inches of primary cooking surface, about 11.5″ of headroom, and the main grate is 20″ deep. It comes with a sophisticated, proprietary digital controller. Yoder asserts they are not PID controllers and not based on any off-the-shelf temperature controller of any sort. Yoder states they designed the board from scratch around a general purpose micro-controller chip and wrote their own code from the ground up in an attempt to provide superior flexibility, efficiency and accuracy. We have not tested Yoder’s Pellet Smokers, but they have a very good reputation and consensus among owners is favorable.
The 480 is 24″ wide, weighs 263 pounds, and is said to have a cooking range from 150 to 600°F. Hopper capacity is twenty pounds. The cooking chambers is 10 gauge and the hopper and cart are 14 gauge, finished with high temp urethane. That is thick steel, great for heat retention. The grill body has a 10 year warranty, three years on the control system and one year on the igniter.
Manufacturer:
Yoder Smokers are built for serious backyard and competitive cooking and they have a great reputation for craftsmanship. The bodies of all Yoder offset smokers are made from new 1/4″ thick steel pipe and plate and have a lifetime guarantee against burnout. There are several sizes and types available to match the capacity and cooking style you want, and if that is not enough, they say they can customize any unit to your needs. Most of their units are offset smokers, with a side firebox, and the fireboxes have a removable cooking grate if you want to grill in them.
Yoder has a strong connection to the venerable Oklahoma Joe 1/4″ pits, which is apparent in many of their designs. They also make a variety of quality pellet smokers.
Published On: 12/27/2012 Last Modified: 4/24/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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