Road Trip To Yoder Smokers Manufacturing Plant
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- Опубликовано: 4 окт 2019
- Here's a quick video on my tour of the Yoder Smokers manufacturing plant in Hutchinson Kansas. My wife and I made the trip to pick up my Yoder Frontiersman smoker that you will see at the end of the video.
Thanks for watching
Smokin Joe 
Хобби
I didn’t know what a Yoder was, now I own one, thanks Joe!
Thanks for watching DC. I love my Yoder Smokers. 👍🏼
So Glad "MADE IN AMERICA " products are coming back!
I'm getting the Yoder 640s w/ Competition cart for my husband's bday.🎁😊
Very nice! He's gonna love it. 🇺🇲✌
Your a hell of a woman
Awww! Y'all are sweet. 😊
That smoker is absolutely incredible. I got all excited watching them wheel it out, like it was mine..ha ha. Thanks for taking us along for the ride Joe.
I bet that was fun. Glad to see them made right here and employing real people! Take care Joe.
Ih heck yeah Johnny! It really hit me when I saw all their team members welding everything by hand. 🤘🇺🇸
Great tour of a great American company. That smoker should make you a BBQ Beast Master. Nicely Done. Thanks for sharing. 😎.
Hey Grumpy! I sure hope it does buddy! There was a movie called beast master I think. 🤘Thanks for watching buddy.
Beautiful smoker Joe, Congratulations on that Beast
Thanks Mark!👍🏼
Very impressive, and so cool. Cheers!
Thanks so much Dwayne!👍🏼
Great looking smoker Joe! Cool to see the inner workings of how they are made as well.
Thanks Dawgie!🤘
Awesome video...Wife and I love Yoder and will one day have a YS640...Seems folks talk trash about the paint/maintenance of the grill but not enough on the quality and it being built in the good ole USA!
Thanks again, congrats on your new smoker and I just subscribed!
Thanks Bobby! The 640 is a great pellet smoker. I say the same thing. A little maintenance will make that paint last. People wash their cars almost every week so why not clean up your smoker each time you use it right. Thanks for watching buddy. 👍🏼
Joe I enjoyed the heck out of that. the weather, yikes. the yoder builders a building. loved it. good inside look at the craftsmanship that goes into those things. damn good stuff. can't wait to see you create.
Thanks Tommy!🤘
Nice tour. Big time operation. Thanks
Howdy Phil! Yes sir, very impressive operation. 👍🏼
Wow!!!!! Congrats on the new Awesome Cooker Joe! So jealous!
Thanks Tom! Super excited to cook on it. 👍🏼
I watched this with great interest as a FORMER YS640s owner, especially the part where they show the sandblasting, paint, and QA process. I owned my smoker for exactly a year, starting in June 2020 and giving it away in June 2021. It spent one mild SF Bay Area summer and fall on my deck, partially covered by the eaves of my roof. I “put it away” for the rough (insert sarcasm here) winter with the Yoder cover on it. It rained some but not much - we’ve been in a drought for three years.
When I took the cover off in April, there were rust bubbles in weird patterns on the back and one side. All I could think of was that it was built on a late Friday and someone didn’t have a soda on their afternoon break (insert more sarcasm here).
I reported it to Yoder with lots of pictures. They told me they would get back to me with something they could do for me. But I guess it didn’t look that bad to them because no one got back to me. A friend said he would take it off my hands, so I gave it to him. I’m really disappointed that a) the paint job was so poor and b) that Yoder didn’t stand behind it. I hope you’ve had more success than I had.
What a great facility!!
Sure is! It's an impressive operation.👍🏼
It was great... I will be getting my Yorder Cheyenne by 11-2021!! I am seniors........
Nice video 👌. Beautiful pit
Thanks John! I'm really enjoying this Pit. 👍🏼
thats bad ass bro!!!!! I've been jonsing for a Pit Maker Sniper, but that thing is awesome!
Hey Chris, thanks buddy. Check out the Yoder Kingsman.🤘
Pretty impressive operation they have there at Yoder
It's huge! Takes up a whole block. It's really nice to see quality made in America products.
Looks sweet joe!
Thanks Chris!
Very nice pit Joe ! That’s one heck of a facility ! Too funny the add at the end is a certain pellet cooker ad ( starts with T )
It did that to me to. I think they're doing that on purpose. 🤣 Thanks Kent!👍🏼
Awesome! JustPure Awesomeness 😎
Thanks Ric!
#sexybeast ohhhh and the Yoder was pretty awesome as well! Hehe 😏😜😍
Sorry about the trailer and hail damage honey! But on the bright side, YOU HAVE A KICK ASS BEAUTIFUL NEW YODER! 😆🙌🏻🔥🔥🔥 Thank you for sharing and taking us with you love! 🥰😘
Sext Beast...LOL!!! It was a great experience. The freaking storm was scary, just glad we're okay and so is my truck.🤘🇺🇸
Great video man! I love your new smoker
Thanks Joe!👍🏼
Hi how's it going? Hope all is well happy Saturday. Great video. Cheers .
Hello Stefanie! 🍺👍🏼
Freakin sweeeet man
Thanks bro! You came out in my video too. 🤘
Wondering what paint do they use ?
Joe,
I bought the YS640 a few months ago and have some questions and comments for you. I'm someone coming from a green egg and traditional smoker background.
I bought this smoker for a few reasons: I wanted less fire prep time, consistent temp control, and app control. This does all 3 of these perfectly, mission accomplished. However, here are my concerns/questions after doing some cooks.
1. Smoke seems to be limited. (I know this is pellet world). I haven't been able to get a smoke ring yet, not much of one anyway. I supplemented with a tube last night (not much better although a blacker crust formed)
2. I put probes in the flat and the point. The stall on 4 briskets now have happened at 180 degrees but, for a shorter time than I'm used to seeing. Its been difficult to get the brisket to 200, even with temp set at 250. I had a 15lb wagyu brisket that went 18 hours and never got above 195. I finally pulled it thinking something was wrong and the flat was pretty dried out. It was overcooked. (im wondering if the probes are reading incorrectly somewhere)
3. The damper is confusing to me but, I put it 6 inches in based on others recommends. (where do you put yours?)
4. It seems the temps are all over the place inside the smoker. The hottest spot seems to be top rack near the stack (this is strange to me). I've been putting the point there. (is there a recommendation on brisket placement inside or should I use external probes and find what exactly its doing?). With the temp set at 250, the analog gauge reads about 225 on the right side.
5. I love this smoker but, I've never encountered these issues. It's been frustrating and I know this is a top class smoker and feel its me somehow.
6. Lastly, the brisket I smoked last night, without wrapping, had a pretty stiff crust on the bottom. I could barely cut through it but it was tasty. I've had this happen on the egg once and not sure what causes it.
Any tips you can offer would be great, I really appreciate your channel.
Chris
Hello Chris, all really good questions.
1. If you want a heavier smoke ring, try lowering your cooking temps to 225° - 250° for a few hours and gradually increase the temps. 90% of my cooks are on the top shelf. Remember that because this smoker has fans that are pushing the smoke out more rapidly than an offset smoker, you wont get as heavy of a smoke flavor. The lower the temp (225-250) the more smoke flavor you'll get. Nothing will ever get you the smoke flavor of an offset but the 640 is a hell of a smoker and it super easy.
2. Something tells me your probes may be off. I normally dont put probes into my briskets. Are you using the new 640s? I've pulled briskets at 190° before and in fact, it was a Wagyu brisket. Try cooking a brisket until it probes really easy "like butter". Do you have a thermapen? I wrap my brisket once I have the desired bark/color regardless of internal temperature. Are you cooking the briskets with the fat cap up or down?
3. 100% of my cooks are with the damper half way out. Never had any issues and I found this gives me even-ish temps throughout the smoker.
4. The left and right side will be the hottest points. I place my briskets right in the middle with the fat cap up on the top rack and down on the bottom rack. The technology on the 640 is superior so as far as temperature swings from left, center & right are concerned, let the smoker do what it does. Rely on the controller to do it's job on maintaining temps for you. I dont have any gauges on my 640 for that reason. They're cool to look at and you can see what the temperature is on that part of the pit but not necessary.
5. It's not you. Unlike on an offset where you're the one controlling the temperatures, the 640 is built to do the work for you. Set your desired temp and let it run for 20-30 minutes prior to loading it up with your proteins. Doing this allows your Pit to get warmed up thoroughly and the temps to stabilize.
Que paso, I didn't see one Mexican at that factory...