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This sandwich looks good. That was smart to cook on the griddle instead of fried.

I work as a welder. Not too sure if I'd do it on a food grade application without thoroughly cleaning it after the fact, but items that contain Phosphoric Acid work great on removing the bulk of the staining. The discoloration is a result of the material being exposed to atmospheric gases (it's a form of oxidation). I believe rustoleum is the the brand I normally use but if you pick up their rust dissolver gel it makes quick work of it and removes 95% of the oxidation. Although it's not rust, oxygenation of stainless creates a vary of different colors (straw, blue, purple, etc) just like oxygenation of steel causes the traditional orange rust. Good video, but definitely give it a shot. Use the gel to remove the bulk of it (especially if the material is very warm) and follow up with a range of different grit scotch brite to reestablish the grain pattern

Much better than the deep fried ones!

thanks for the info!

Tastes great....😁

well done those chicken wings look amazing , keep going on may god bless u

Just get Easy Off Oven Cleaner and apply a lot and leave it on for like an hour. Comes off super easy!

🍀 'PromoSM'

Thanks for the tips, I was hoping my trusty can of 'keepers friend would help get my stainless grill looking better. 👍

Looking into getting one. Currently running a gmg peak with 2 grates so plenty of cooking surface just tight to work in when both grates are in. That being said, my one concern is how long it takes to get temp up in this big of a unit. Do you have any feedback for how long it takes to get up to 200 350 etc?

Thanks!

I'm not sure about the quality over saving time

Absolutely love the slow smoked gold. I always have at least 5 jars in the pantry.

Great advice! Thank you

Beyond BBQ and Knives...lol I recently bought their "ICE" (Charcoal) shaving soap... best soap ever... Great Store !

Congratulations to you both as well as your support staff !!! Well Deserved Indeed!

Congratulations!

Thank you Jesus

Get your face out of the picture, I`m not interested in YOU.

I’ve discovered that the 4 in slider setting is in the manual for “baking or smoking.” Score 1 for the manual readers I guess.

would have loved to see how this turned out!

Tried the Apple Butter last night for the first time on chicken thighs with the Weber kettle. Absolutely outstanding!!!!

Can you use the oil from the drip bucket to season the exterior of your yoder?

As a competitive cooker using a Yoder 640 for 6 years I can definitively tell you that the temperatures across the grill on the bottom rack and the top rack are significantly different. Using the adjustable sliding damper is a must but hardly a cure all. I’ve taken 18 temperature readings on the top and bottom rack and there is huge variance. I’ve done this with various damper settings. Best advice I can give you is you can’t fill the racks top and bottom unless you are willing to continually change the location of the meat. I cook on the center portion of the top or bottom racks and rotate the meat position throughout the cook. Depending on the meat you are cooking will determine if you should use top or bottom rack. I like the ease of use and temperature control of the Yoder but would change in a heartbeat if I could find a smoker that had uniform heat across the cooking surfaces.

What pellets do you use? Yoder recommends bbq delight or B&B. Thanks for your help

I have a yoder 24×48 flattop & a ys640s pellet. I love the flattop food comes off with a great smoke flavor, but the ys640s I did 2 butts and Jalapeno peppers with pulled pork with cream cheese wrapped in thin bacon, 0 flavor I mean u couldn't taste u were even eating bacon, I was using Jack Daniel's pellets from bbq delight, doesnt really matter what pellet u use..no flavor, could u HELP me? I dont want to sell my yoder, everything I cook on it dont taste like the flattop or barrel smoker or kamado, I have tried everything, I have alot of grills, but pellet cookers are like cooking in your oven in your house, thanks for your time, Ron!

Where is the best place to put ur water pan and can u line the bottom of the smoker with foil to keep it cleaner( I just purchased a 1500 . I won’t be able to cook on it until a week or bcuz I’m going on vacation)

how long did the 12 butts take to cook

if you turn the top shelf upside down,,,you would gain 1 inch

i have always used a tray on my Kamado big joe never put the meat on the grill grates, apart from your video there is nothing else on this topic thank you.

Thank you Brian. I definitely learned something from your video! I appreciate your sharing knowledge and information.

I'm glad I found u, I have a yoder ys640s pellet grill, I use bbq delight pellets, now for the question. When I smoke ribs they have No taste & I know how to cook ribs, my kamado joe & barrel smoker turn out perfect ribs, but I like the convenience of a pellet grill, it's just not producing a great smoke flavor, your advice would be greatly appreciated

Total cook time?

Just a quick question for you, only because I wasted $3,000.00 on pellet oven. Does the 1500 actually smoke or do u need smoke tubes

So you're saying that you "have" to give your customers half assed ribs just for RUclips's sake?

Thank you !! Always looking for solid tips !

Not sure if you will see this, where did you get those cool looking handles for the pellet lid and chamber lid

I'm guessing it just doesn't apply to foil trays, but could you use a heavier gauge tray? Say a stainless baking tray with a rack in bottom??

Love trying new sauces! Will try. Where can I get them. Just subscribe to your channel. Keep it coming

Thanks

OMG, too good!!!

You must drive ur neighbors nuts with all the yummy food smells wafting over lol

How about a free sample!? 😛

Why this came up in my recommendations I don’t know but now I need to Yoder

I had completely forgotten about Dough Boy's KC trip!. Thanks for reminding me. Congratulations, Ronnie! You deserve this! Here's hoping we can cross the border soon

What type of pellets? Hickory?

I run a Lang but that 1500 looks sweet! Sounds just like my old girl. Smoke on!

Congratulations, Ron! Well deserved! I always admired the way that the teams in the PNW rallied together and seemed to be a bit ahead of where we were at with growth here in Ontario. You and the Buttshredders certainly paved the way for teams across Canada to follow behind. Like yourself, competition bbq for me is largely in the rearview mirror and I no longer have any of the awards won along the way; except for one. Winning a contest in the US, as a Canadian team, was probably the pinnacle for me (Cabela's BBQ Challenge, Dundee, MI, July 7/8, 2006). And to have followed in the footsteps of a true Canadian bbq pioneer, I'm more than thrilled to be 2nd on the list of those accomplishing the feat. I probably used some tips from 'BBQ Secrets' along the way to that win, for sure. Congrats on the PNWBBQ HoF induction Ron! Cheers!

Man those look good. What is the big stainless grill behind you?

Good memories!