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By: Max Good
Yoder is a brand revered by competition cooks for well-designed high end charcoal and wood fired smokers and BBQ grills made in the USA. In 2010 they introduced two pellet cookers. The YS640 is the largest. 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 YS640 has 640 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.
A unique feature is Yoder’s Variable Displacement Damper (shown above), a metal plate that may be moved from left to right along the lower smoke box. Positioned all the way left, it concentrates heat directly over the fire pot for conductive searing with optional aluminum GrillGrates. Move it back to the right for even heat across the entire smokebox.
The 640 is 32″ wide, weighs 313 pounds, and is said to have a cooking range from 150 to 600°F. Hopper capacity is twenty pounds. The cooking chamber 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: 10/12/2021
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We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker
Green Mountain Grills Trek smoker
Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
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When you make rubs at home we recommend you add salt first them 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 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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