YS1500s Product Round Up
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- Опубликовано: 8 июл 2024
- The YS1500 was introduced in 2014 to meet the needs of professional and competition cooks. With the additional size coupled with the cooking versatility it's perfect for avid cooks cooking for family, friends, neighbors, and more.
And that folks is the reason why I Yoder. 🇺🇸
One thing I wanted to add to my laborious post below, because I’m all about solutions instead of complaints …to augment smoke at 250° - 300°…I put two 3-4” chunks of wood down in the burner pit along the sides. The pellets burn and ignite the chunks of wood. It’s so much better. Try it out.
That thing is a beast. I've been wanting one since I started watching your channel
thank u guys, always wanted a product review of this.
Hi Chef. Yes this is the 1500 and my 1st smoker. 1 year is use and still going strong. -29 coldest smoked 3 Turkey Chef Tom style at Christmas.
The 1500 needs a pizza oven that Yodler is working on.
Thank you chef for inspiring us.
Tom just put out a video on it👍
IMO, this is THE O.G. of pellet smokers. If you're looking for stick-burner qualities, this is the one for you!
Would love to see Yoder create their own version of a supplemental smoke box/basket akin to what Pitts & Spitts has done with the "Smoke Cage".
Coming in at a cool $5k, this smoker is a bit out of reach for a lot of people. Don't get me wrong, its a nice smoker! But Tom, review some more... affordable options. There are ALOT of quality smokers out there for a lot less money.
After using my Yoder YS 378 sessions over the last 3 years, I speak with experience: ~ 225° and up, the Yoder does not produce adequate smoke. Marketing will try and tell you that you want the invisible blue smoke that you can’t see, however, that isn’t an option unless you are down around 200°, which takes much longer to cook meat.
250°-300° is the sweet spot on the Yoder, where fat renders nicely, but smoke is anemic. This is why you have to use a smoke tube, as shown in this video (like you are trying to hide it in the video lol). It’s no big deal using a smoke tube, sure, it takes a little time and it’s a pain in the ass when it goes out mid cook and you have to relight it…but, if you want to cook at 250° and want excellent bark and color - the smoke tube a must have.
I wish you would have disclosed that you guys use smoke tubes with your Yoder. I went years thinking something was wrong with my YS640s because it didn’t put out smoke at the same temps like yours did on your videos.
I also wish Yoder would make their pellet smoke profile more significant at lower mid range temps- my crappy old Traeger did a better job, and that things a pos compared to my Yoder.
Lol they aren't using a smoke tube...That's not anywhere near enough smoke exiting the grill to have a smoke tube going. My YS640s smokes like that no problem. If you actually look at the smoke it's thin and blue. Smoke tube produce thick white smoke.
My YS640s even throws smoke at 275. You can see it coming out of the stack and when you open the lid you can see all the blue smoke.
I would like to see how you control greese fires with all those holes
If this has a slotted and hinged latch door at the bottom of the pellet box so I can easily swap out a dead combustion fan I will pay double.
One of the complaints I hear about pellet grills is that they cannot produce a smokey "enough" taste. Does this grill do the job any better? Thanks!
How do people win competitions with this? The smoke flavor is essentially absent... we need a smoke cage accessory like other manufacturers are offering!
Wish I could get this China 😢
That thing gotta be like $5k if the 640 is $2500
AND LETS BE GOOD TO ONE ANOTHER!!!!
How do you keep all your pits so damn clean? That’s just wow
My Yoder looks nothing like that. I would have to hire someone to clean it.
@@danssmokintreasuresprobably how they got it that clean lol
How easy is it to maneuver on ground?
Great question, it's easy to move on firm surfaces. Thanks for watching.
I don’t get the concept. Putting all that expensive steel around a pit that’s temperature controlled electronically by burning more or less pellets. Outside of a professional cook, or someone who hates money, who’s dropping $5k on this thing?
I’d rather drop that on a really nice offset
People that have lotsa money!!!
Not a sponsor.......lol
Better off getting a pit boss 1600 better warranty and less than half the price
Not worth the price