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One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
@@ChudsBbqI run an LSG, but it also has a fireboard. Check out the lid detection settings. It'll detect the fast temp drop and will pause feeding to prevent aggressive attempts at temperature recovery. You can customize the pause time. You'll still get an overshoot on temp, but much less than without lid detection
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention. Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
You would think these pit masters would want to put in the time and learn how to cook on a pellet grill. Sadly most just throw their hands up and say they are inferior to other pits. Love my three pellet grills and the food that comes off them
I got the same one a few months ago cooked everything from burgers to brisket, pork butt ect and holy smokes has it been nothing but flawless. Couldn’t be happier.
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
Welcome to the Yoder pellet grill family. The pizza oven attachment is a must get if you don’t have it yet. It cooks a brisket really well. Not the same flavor you would get off your offset but still works really well. One of the best things I have made on it was also a smoked burger with the trimmings from the brisket when we did an overnight cook on a brisket.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
Brad, I have had my Yoder for about 6 months. Love it. I have had several pellet smokers two of them I paid between 1200 and 1600 dollars for. They either broke or did not do a very good job. They were made in China. Love my Yoder I do everything on it. And it is made in America Great quality and easy to clean.
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@DropbearDrops I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
I've had my YS640 for 8 years now, and I've gotten good use out of it. I did have to do a repaint this past year, but that was my fault (lost the cover in the last move). Enjoy!!!
@@justinr9753 no, I was living on the Texas Gulf coast, so it was about 900% humidity year round, which never helped. And it wasn’t a severe issue, just some touch up along the edges. And Brad is right, it weighs about 430 lbs.
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
10:30 they tend to overcompensate when the lid is open for a long period of time. I don't have a Yoder, but my Recteq will start dumping in more pellets if the temp drops for long enough, then it swings up too high for a time. Not sure why yours takes so long to warm up. You might check with Yoder.
The two best Pellet brands are Lumber jack and Bear Mountain. Knotty Wood is a ok 3rd. I use Hickory most of the time. Also using a smoke tube with a 50/50 mix of pellets and wood chips will help. It will not replace a stick burner at all. But will add a better flavor and color.
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Lumber Jack Pellets are my go to...I purchase them at the local Atwood's Farm & Home supply store. They use the entire tree (includes the bark) to make their pellets. They have several different types of wood pellets, including blends. The Competition Blend is my go to for everything on my Yoder YS640 smoker.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
I've had the Yoder YS 640 smoker for over 14 years...only thing that I've had to do to it was a new igniter and thermocouple ( and that was at the 10 year mark)! I've smoked and cooked on several other brands, and you cannot beat the Yoder. Are they pricey? Yes...but they are well worth it. Buy once, cry once!
I’ve got my 640 new in 2017 and have since replaced the controller with the S variant. For evenness, play around with the baffle handle down by the grease bucket. Also, the top rack is about 20 degrees cooler than what you have the temp set for. It’s a tank! Plan to give it at least 30 minutes to come to temp and even out and you’ll be much happier. 👊🏻
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Now that's interesting. I have thought about something like that because I have a custom rotisserie for my YS640. Charcoal right underneath the rotisserie would probably be too close to the meat, but maybe along the back edge would work. Will have to try it.
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
I have had a Yoder for quite a while...great pellet and nice being able to run a cook all night for a early lunch cookout with family and actually getting some sleep. The fluctations are from how the system works. I typically start mine at 198-200 and when it gets close I put on meat so it will have more smoke...as not as efficient at low temps. Then push to my cooking temp for rest of time after 30 min or an hour with the smoke. It takes a while for it to stabilize as it will over shoot your set temp and then settle down. If you have the damper set right....and let it get to temp then just leave it alone and it will cycle up and down to simulate a wood fired smoker...but if you keep chasing temps you will never like it. Just set temp and go. The temp sensor is near lower rack so that is where it is at temp...if cooking brisket or something on top rack will be a 15* difference depending on humidity and temp where you are. I do reverse sears on mine....use as grill and everything from wings, to brisket to pork belly, beef cheeks, turkey, etc. I am sure you have plenty of people to help you get it dialed in and such but happy to help if needed.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
I love my Yoder YS640! You’ll love brisket on it as well as spatchcock chicken. For beef I use a 50/50 mix of mesquite and charcoal pellets. It’s no offset but you’ll get just as good of a smoke ring and more free time.
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
I do like cherry pellets. I don't have a pellet grill, I just use the tube thingy. Cherry has a different flavor that I don't get from other woods, but I also run a cabinet shop, and use cherry cut offs, as well, and just bought a bag of pellets not thinking it through.
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
I've had my YS640 for over 2 years now, and the app works flawlessly for me. Didn't need to read any instructions. Check to make sure you have a good Wi-Fi signal for the Fireboard unit to connect to. My smoker fluctuates as well, but not as dramatically as say a Camp Chef (what I had prior to my YS640) or even Treager. Yoder does make quality smokers for sure.
The best pellets you could ever use are bear mountain pellets post oak. All natural wood 20lbs $9.99 at Academy. I have a YS 640 S pellet grill and I love it.
It’s a little odd to see you posting pellet grill vids can but I got hooked on your channel over your Weber Kettle series, which I’m sure other people couldn’t care less about either. So keep growing the channel and cooking delicious food outside!
I've had my Yoder YS640 since 2018. Still runs like it did the first day I got it. I've only had to replace the Igniter Rod through this whole time. I am still with the old without the updated control board but I don't feel that I need it.
There is a way you can adjust the temp swing range. Between 5-25 degrees. Also, it will swing considerably more if it's not setup for indirect. Heat deflector in place, and the damper all the way out. Was hard to tell in the video how you had it set up.
Papa’s Premium Pellets have been a really good quality pellet for me. Consistent temps and low ash. I have had my 640 for almost 9 years now. I upgraded to the new FireBoard controller 2 or 3 years ago and she’s still running well. They are built very well. I usually smoke on the top shelf and get higher temps closer to the stack as the hot air flows across. I keep the heat damper pulled back from the fire box only 3 inches or so. Once the box is heated up it usually holds pretty consistent temps during the cook. Overall a happy customer, pellet box could use a dump feature though.
I've had mine for 7 years and so far so good. The only thing I'll recommend is a smoke tube, especially when smoking a brisket; adds more flavor! Also, I had more compliments about my briskets smoked in the yoder than my briskets smoked in my pitmaker bbq safe! Sad but true! Lol! Go Yoder!
Yoder’s are amazing! Try playing the adjustable damper to even out the pit. I set mine 6 inches from the stack. Also, double check your Yoder is connected to your house’s Wi-Fi for your app.
Very interesting on the temp swings. I have a YS1500 (I have had it for 6 yrs) and I don’t see anymore than 10 degree temp swings. Aside of my Primo Oval XL it is the most consistent cooker I have.
@@ChudsBbq The one thing I did learn is, I let it go to 350 and then back temp down from there. I typically start a low and slow cook at 200 degree's and it does take a good hour to get to 350 and then back down to 200. Once its there it may swing 10 degrees at most. I have modified mine so it burns Wood Chunks as well as pellets and that internal shield over the burn pot really evened out the temp from side to side as well.
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
Awesome burgers. 4th season on pitt boss. Open top stuffed burgers, pepper, garlic.olives, onions, cheddar. BBQ sauce around top edge. 350° 25 min. No flip obviously or lose stuffing. I've literally made hundreds 👍
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left. I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
So a few things I thought of, 1) instead of bacon bits, what if you used a bacon pepper jelly on the bottom? It sounds really good to me. 2) I'd recommend the Lone Star Grill's pellet smoker over the Yoder, GMG or other mass produced hardware.
Good choice on the pellet grill... especially since it was free. The ones you had are more entry level but that Yoder is top notch. Personally, I have a Recteq which I think is similar quality and I like the company. I use B&B post oak from HEB as well. I have used Lumberjack pellets in the past and like them, but the convenience of HEB and B&B pellets work for me.
I have this pellet grill. It's amazing. The controller learns as you cook and it will get really consistent with temps. I've had it swing +/- 5 degrees during cooks. It's a beast.
I've been looking at the Yoder for about 4 years and finally bought one in March. I love this grill, smoker, whatever you want to call it. It does not cook like an offset which we all know but puts out some damn good food! Bear Mountain is my go to pellet.
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
70 degree swing is crazy lmao and from my experience any pellet grill with a stack has uneven cooking. I was fortunate to get my hands on a timberline xl 2 years ago and it is the best pellet grill ive ever owned. Perfect cook every single time
What's the issue with knottywood pellets on a Yoder? I have 3 yoders, never tried knottywood pellets, but have come close to giving them a shot. I've used the pecanshell pellets in my YS1500 and they worked great.
@@kprowler I had extreme temperature swings, an over accumulation of ash. Some of it was really hard that others on yoder forums referred to as "clinkers". Greatly impacted airflow and temperature throughout the smoker.
There are a lot of naysayers about pellet rigs.... But there is a serious convenience to them... The biggest trick is making sure you have good quality pellets.yoders are really nice.
I am not in love with everything about my pellet grill but this is making it sound so much better. Is the yoder known for large temp swings, long starting, and uneven cooking?
Hey Bradly, I bought one of the cheapest big box store pellet smokers out there: an "Pit Boss Austin XL. The OEM P.I.D. controller on the thing keeps perfect temperatures within a 20 degree range. I wouldn't believe it if I didn't have a TellTru thermometer on it. It's also built surprisingly sturdy. The thing weighs 225 out of the box. I've now had it for almost 3 years and so far so good. 🤞
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For the love of all that is holy - The #BBQTube Needs a Collab between Chuds & Chef Tom!!!
I would love a sausage creation between them
You and Chef Tom have been my go to for many many years and major reasons I have gotten deep into BBQing
Chef Tom really is the most talented chef pit master combination out of all of them
what about chef john from food wishes? Also you cant forget the Guga
I’ve been waiting for years for a chef Tom call out from Chud. 😂😂 now we just need a collab and my life is complete lol
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
I like the water pan idea!
@@ChudsBbq😮😮 let me find out chuds is crossing over to the pellet grill oh no chuds!!
@@ChudsBbqI run an LSG, but it also has a fireboard. Check out the lid detection settings. It'll detect the fast temp drop and will pause feeding to prevent aggressive attempts at temperature recovery. You can customize the pause time. You'll still get an overshoot on temp, but much less than without lid detection
Never use water pans in a pellet grill. It drastically reduces the life of the unit and it is absolutely unnecessary
@necrotaur can you tell it when u opened and closed the lid... or is it automatic?
Shout out Chef Tom!
Congratulations on the Yoder!🤘
What does this pit shine at? What should I cook Next?
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
@@ChudsBbq cinnamon buns with smoked candied nuts and icing are pretty good
@ChudsBbq Smoked green chile cornbread.
Brother, try an overnight unwrapped brisket on the top shelf at 225°. 👌
About the only pellet grill that may slightly edge out the Yoder is Lone Star Grillz pellet smoker.
Absolutely died at this episode's "snake in my boot".
My favorite was a few weeks ago when all he said was just "BOOT!"
Idk why that sort of complete chaotic absurdism is my favorite kind of comedy
This one was really funny though. Big anti-joke vibes
That sounded so defeated.
8 months of owning a Yoder YS640S on a comp cart, and I'm still in love, built like a tank, 420 lbs of USA made beef!
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention.
Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
That.. makes a lot of sense, I'll give it a try
Where is the toggle for adjusting the range? I don't see that.
@@jmsirish1 press the silver knob once and you can filter between the two
@@nathanriddick619 so it's not in the app? It's the main knob on the Yoder control panel?
Lone Star Grillz makes the best pellet oven on the market.
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
I hit the smoke button on my home built before i open it up. Keeps it from dumping pellets and running the temp up
Great tip! Thank you.
You would think these pit masters would want to put in the time and learn how to cook on a pellet grill.
Sadly most just throw their hands up and say they are inferior to other pits.
Love my three pellet grills and the food that comes off them
I’ve never had a problem with this with my rec Tec.
I got the same one a few months ago cooked everything from burgers to brisket, pork butt ect and holy smokes has it been nothing but flawless. Couldn’t be happier.
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
Welcome to the Yoder pellet grill family. The pizza oven attachment is a must get if you don’t have it yet. It cooks a brisket really well. Not the same flavor you would get off your offset but still works really well. One of the best things I have made on it was also a smoked burger with the trimmings from the brisket when we did an overnight cook on a brisket.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
Brad, I have had my Yoder for about 6 months. Love it. I have had several pellet smokers two of them I paid between 1200 and 1600 dollars for. They either broke or did not do a very good job. They were made in China. Love my Yoder I do everything on it. And it is made in America Great quality and easy to clean.
I like the Lumberjack pellets all flavors best and been experimenting with White Oak from StOaked and its decent. The Bearded Butchers use that also.
I like the char/hickory pellets
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@DropbearDrops I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
We now need that Chef Tom and Bradley collab!
I've had my YS640 for 8 years now, and I've gotten good use out of it. I did have to do a repaint this past year, but that was my fault (lost the cover in the last move). Enjoy!!!
Did you leave it in the rain, I'm looking for a new pellet grill that didn't need a cover, the whole point of having one is for it to be easy
@@justinr9753 no, I was living on the Texas Gulf coast, so it was about 900% humidity year round, which never helped. And it wasn’t a severe issue, just some touch up along the edges. And Brad is right, it weighs about 430 lbs.
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
10:30 they tend to overcompensate when the lid is open for a long period of time. I don't have a Yoder, but my Recteq will start dumping in more pellets if the temp drops for long enough, then it swings up too high for a time. Not sure why yours takes so long to warm up. You might check with Yoder.
The two best Pellet brands are Lumber jack and Bear Mountain. Knotty Wood is a ok 3rd. I use Hickory most of the time. Also using a smoke tube with a 50/50 mix of pellets and wood chips will help. It will not replace a stick burner at all. But will add a better flavor and color.
I’d love to see a series of trying to get all of your typical bbq meats as close to Texas bbq as possible on a pellet grill.
Won’t happen
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Lumber Jack "CHAR Hickory" is my go to for the tube. Pit Boss Post Oak and Hickory is in the hopper but I find the tube does most of the flavoring.
I've been using those and I think they are amazing. Great flavour in my cooks
Love that youve been watching chef tom at ATTBBQ, yall both are my top 2 channels on YT
Chef Tom is OG! He got me into BBQ and also into my YS640. 😊
Lumber Jack Pellets are my go to...I purchase them at the local Atwood's Farm & Home supply store. They use the entire tree (includes the bark) to make their pellets. They have several different types of wood pellets, including blends. The Competition Blend is my go to for everything on my Yoder YS640 smoker.
Let’s talk about the burger instead of the equipment for a second. Best burger ever!!! Made one last weekend and it was bomb.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
I've had the Yoder YS 640 smoker for over 14 years...only thing that I've had to do to it was a new igniter and thermocouple ( and that was at the 10 year mark)! I've smoked and cooked on several other brands, and you cannot beat the Yoder. Are they pricey? Yes...but they are well worth it. Buy once, cry once!
"I have to eat this week" true words right there
I've had that same model since 2019 and it has never failed.
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
You and Chef Tom are awesome
What happened to the Woodwind Pro?
I’ve got my 640 new in 2017 and have since replaced the controller with the S variant. For evenness, play around with the baffle handle down by the grease bucket. Also, the top rack is about 20 degrees cooler than what you have the temp set for. It’s a tank! Plan to give it at least 30 minutes to come to temp and even out and you’ll be much happier. 👊🏻
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Now that's interesting. I have thought about something like that because I have a custom rotisserie for my YS640. Charcoal right underneath the rotisserie would probably be too close to the meat, but maybe along the back edge would work. Will have to try it.
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
Love my Yoder! Had it since 2017. Chef Tom is the man!
I think I speak for a lot of ppl when I say we would love a knife sharpening/ care video
I have had a Yoder for quite a while...great pellet and nice being able to run a cook all night for a early lunch cookout with family and actually getting some sleep. The fluctations are from how the system works. I typically start mine at 198-200 and when it gets close I put on meat so it will have more smoke...as not as efficient at low temps. Then push to my cooking temp for rest of time after 30 min or an hour with the smoke. It takes a while for it to stabilize as it will over shoot your set temp and then settle down. If you have the damper set right....and let it get to temp then just leave it alone and it will cycle up and down to simulate a wood fired smoker...but if you keep chasing temps you will never like it. Just set temp and go. The temp sensor is near lower rack so that is where it is at temp...if cooking brisket or something on top rack will be a 15* difference depending on humidity and temp where you are. I do reverse sears on mine....use as grill and everything from wings, to brisket to pork belly, beef cheeks, turkey, etc. I am sure you have plenty of people to help you get it dialed in and such but happy to help if needed.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
I love my Yoder YS640! You’ll love brisket on it as well as spatchcock chicken.
For beef I use a 50/50 mix of mesquite and charcoal pellets.
It’s no offset but you’ll get just as good of a smoke ring and more free time.
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
I do like cherry pellets. I don't have a pellet grill, I just use the tube thingy. Cherry has a different flavor that I don't get from other woods, but I also run a cabinet shop, and use cherry cut offs, as well, and just bought a bag of pellets not thinking it through.
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
Cookin Pellets produce consistent results with a variety of wood types. Chef Tom has been using BBQ Delight pellets
The bacon test is brilliant to find hot spots, and you have bacon.
That was one of the better if not best Nate in my boot bits I’ve seen you do
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
I've had my YS640 for over 2 years now, and the app works flawlessly for me. Didn't need to read any instructions. Check to make sure you have a good Wi-Fi signal for the Fireboard unit to connect to.
My smoker fluctuates as well, but not as dramatically as say a Camp Chef (what I had prior to my YS640) or even Treager. Yoder does make quality smokers for sure.
The best pellets you could ever use are bear mountain pellets post oak. All natural wood 20lbs $9.99 at Academy. I have a YS 640 S pellet grill and I love it.
I've made many homemade cast-iron deep-dish pizzas on my pellet grill. No pizza oven attachment needed.
It’s a little odd to see you posting pellet grill vids can but I got hooked on your channel over your Weber Kettle series, which I’m sure other people couldn’t care less about either. So keep growing the channel and cooking delicious food outside!
I've had my Yoder YS640 since 2018. Still runs like it did the first day I got it. I've only had to replace the Igniter Rod through this whole time. I am still with the old without the updated control board but I don't feel that I need it.
There is a way you can adjust the temp swing range. Between 5-25 degrees. Also, it will swing considerably more if it's not setup for indirect. Heat deflector in place, and the damper all the way out. Was hard to tell in the video how you had it set up.
Papa’s Premium Pellets have been a really good quality pellet for me. Consistent temps and low ash. I have had my 640 for almost 9 years now. I upgraded to the new FireBoard controller 2 or 3 years ago and she’s still running well. They are built very well. I usually smoke on the top shelf and get higher temps closer to the stack as the hot air flows across. I keep the heat damper pulled back from the fire box only 3 inches or so. Once the box is heated up it usually holds pretty consistent temps during the cook. Overall a happy customer, pellet box could use a dump feature though.
I love my Yoder, can’t wait to see more cooks on it. Also, the wood fired oven accessory is a game changer. I can’t recommend it enough.
I've had mine for 7 years and so far so good. The only thing I'll recommend is a smoke tube, especially when smoking a brisket; adds more flavor! Also, I had more compliments about my briskets smoked in the yoder than my briskets smoked in my pitmaker bbq safe! Sad but true! Lol! Go Yoder!
Yoder’s are amazing! Try playing the adjustable damper to even out the pit. I set mine 6 inches from the stack. Also, double check your Yoder is connected to your house’s Wi-Fi for your app.
Very interesting on the temp swings. I have a YS1500 (I have had it for 6 yrs) and I don’t see anymore than 10 degree temp swings. Aside of my Primo Oval XL it is the most consistent cooker I have.
honestly I think I had a build up of pellets from a previous grilling session, every time I've fired it up since this vid its been much quicker
@@ChudsBbq The one thing I did learn is, I let it go to 350 and then back temp down from there. I typically start a low and slow cook at 200 degree's and it does take a good hour to get to 350 and then back down to 200. Once its there it may swing 10 degrees at most. I have modified mine so it burns Wood Chunks as well as pellets and that internal shield over the burn pot really evened out the temp from side to side as well.
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
I've been chopping bacon and putting it under the cheese and it's been awesome. My kids had trouble biting through my new hobby of homemade bacon.
Awesome burgers.
4th season on pitt boss. Open top stuffed burgers, pepper, garlic.olives, onions, cheddar. BBQ sauce around top edge. 350° 25 min. No flip obviously or lose stuffing. I've literally made hundreds 👍
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left.
I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
So a few things I thought of, 1) instead of bacon bits, what if you used a bacon pepper jelly on the bottom? It sounds really good to me. 2) I'd recommend the Lone Star Grill's pellet smoker over the Yoder, GMG or other mass produced hardware.
Good choice on the pellet grill... especially since it was free. The ones you had are more entry level but that Yoder is top notch. Personally, I have a Recteq which I think is similar quality and I like the company. I use B&B post oak from HEB as well. I have used Lumberjack pellets in the past and like them, but the convenience of HEB and B&B pellets work for me.
I have this pellet grill. It's amazing. The controller learns as you cook and it will get really consistent with temps. I've had it swing +/- 5 degrees during cooks. It's a beast.
That’s a real life crabby patty! It looks so perfect.
I've been looking at the Yoder for about 4 years and finally bought one in March. I love this grill, smoker, whatever you want to call it. It does not cook like an offset which we all know but puts out some damn good food! Bear Mountain is my go to pellet.
I so need to upgrade my pellet smoker. My pitboss is getting old. Can’t decide between the Yoder or Lone Star Grillz.
lone star grillz look very well made as well
Definately Yoder! the 640 is the larger model. We cook EVERYTHING on ours. I haven't seen anyone mention the ease of maintenance which is phenomenal.
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
Shoutout to Chef Tom, legend in the game!
P.S.: It would also be really cool if I had a Yoder YS640S pellet grill, just sayin' : )
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
I do crispy on the bacon and put the strips on the bottom bun because it stays put.
I love the chef Tom and Joe shout outs! They are so great
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
I recommend Recteq. Been using the 1250 for 3 years now. Can't find a problem.
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
I absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
70 degree swing is crazy lmao and from my experience any pellet grill with a stack has uneven cooking. I was fortunate to get my hands on a timberline xl 2 years ago and it is the best pellet grill ive ever owned. Perfect cook every single time
ys640 in conjunction with a smoke tube is perfect for the weekend bbq hero . Side note, stay away from knottywood pellets with the yoder.
What's the issue with knottywood pellets on a Yoder? I have 3 yoders, never tried knottywood pellets, but have come close to giving them a shot. I've used the pecanshell pellets in my YS1500 and they worked great.
@@kprowler I had extreme temperature swings, an over accumulation of ash. Some of it was really hard that others on yoder forums referred to as "clinkers". Greatly impacted airflow and temperature throughout the smoker.
@@samuelcolt92 I concur with this statement.
@@samuelcolt92 That's good to know, thank you!
Just got a Yoder a few weeks ago too! Love it
There are a lot of naysayers about pellet rigs.... But there is a serious convenience to them... The biggest trick is making sure you have good quality pellets.yoders are really nice.
I've been using Traeger pellet grills for years. Enjoy yours.
Welcome to the YS 640S crew. It’s a stud. Try the wood fired oven attachment … you’ll get rid of your new pizza oven at the CHUD shop
Lumberjack pellets… hands down the best pellet for flavor and clean burn
I am not in love with everything about my pellet grill but this is making it sound so much better. Is the yoder known for large temp swings, long starting, and uneven cooking?
Hey Bradly, I bought one of the cheapest big box store pellet smokers out there: an "Pit Boss Austin XL. The OEM P.I.D. controller on the thing keeps perfect temperatures within a 20 degree range. I wouldn't believe it if I didn't have a TellTru thermometer on it. It's also built surprisingly sturdy. The thing weighs 225 out of the box. I've now had it for almost 3 years and so far so good. 🤞