Smoked Bacon Cheeseburger! | Chuds BBQ
HTML-код
- Опубликовано: 6 фев 2025
- Thank you Helix Sleep for sponsoring! Click here helixsleep.com... to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
Today I made a scratch made half pound smoked bacon cheeseburger and scratch made smoked buns on my new pellet grill! Nothing fancy, just a simple delicious well balanced burger, you have to give this a try!
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: @chudsbbq
Burger Buns:
185g water
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
►Full list of things I use and recommend:
www.chudsbbq.c...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware...
►Made In Carbon Steel Set
madeincookware...
►Made In Wok
madeincookware...
Knives
_________________________________________
►8" Chef’s Knife
madeincookware...
►6" Nakiri
madeincookware...
►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
amzn.to/2YbOqYf
Meat Processing
_________________________________________
►Meat Grinder
bit.ly/3iLUPCE
►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.i...
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8....
►Deep Fryer
amzn.to/3aOYISS
►Vitamix Blender
www.tkqlhce.co...
►Kitchenaid Mixer
amzn.to/2IrAFir
►Food Processor
amzn.to/389w3Go
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharco...
►Wagyu Tallow
amzn.to/3laAWak
►Dough Conditioner
amzn.to/3YBWNZh
►High Temp Cheese
amzn.to/37W8MsR
►Pink Salt
amzn.to/2MYdPxY
►Sodium Citrate
amzn.to/3f3Zqw1
►Hog Casings
amzn.to/2Ccn4Ze
►Sheep casings
amzn.to/323XOgX
Small Cooking Tools
_________________________________________
►Garlic Mandolin
amzn.to/3u144YO
►Pepper Cannon
www.mannkitche...
►Instant Read Thermometer
alnk.to/4BFOq8g
►Flame Thrower
www.chudsbbq.c...
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
amzn.to/34wtJIr
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
Welding Tools
_________________________________________
►Blowtorch
amzn.to/2W25lLk
►Welder
amzn.to/3RRGghP
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
Camera Gear
_________________________________________
►Camera
amzn.to/3JToTuG
►Camera Lens
amzn.to/3lchQTK
►Tripod
amzn.to/3x3He0J
►Drone
amzn.to/2V7VIwK
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Thank you Helix Sleep for sponsoring! Click here helixsleep.com/chudsbbq to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
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°. 👌
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
About the only pellet grill that may slightly edge out the Yoder is Lone Star Grillz pellet smoker.
Lone Star Grillz makes the best pellet oven on the market.
I think I speak for a lot of ppl when I say we would love a knife sharpening/ care video
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
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!
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.
Shout out Chef Tom!
Also make sure you drip tray/ diffuser is centered front to back. If it’s installed more towards the front the heat fluctuates from the firebox up to the thermometer a lot more. Also leather pit gloves work great for moving grates and pulling the firebox cover.
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?
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.
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?
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 👍
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
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.
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
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.
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.
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 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!
Check out the pizza oven insert. Chef Tom just showed off the new one and it’s looking nice! Pulled pork from the Yoder and the next night pulled pork pizza from the Yoder. You can’t beat this cooker!
Let’s talk about the burger instead of the equipment for a second. Best burger ever!!! Made one last weekend and it was bomb.
You should test out a Lone Star Grillz pellet grill. Made in TX.
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.
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
One conclusion I've come to is the pit thermometer on my 640 isn't very accurate. The pit does swing a bit, but from what I understand, that's by design to better simulate an offset. You get used to it. I do get hot spots near the stack which is to be expected. I always cook on the top rack where possible as the temps are a bit more reliable. All that said, I've had some great results from my pit.
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'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!
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.
What happened to the Woodwind Pro?
Even putting some burger patties on the smoker for 20min and then a hot pan/grill sear works well for a mid smoker run meal.
You just inspired an idea: commercial baguettes are typically baked in an oven with steam injection. I may have to give them a shot in my Weber w/Slow-n-Sear with the water trough!
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.
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’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.
Was the fire pot vacuumed out before firing up on this episode? That’s the one thing I’d suggest at least is to clean it as much as possible…absolutely heats up a lot faster. Sometimes if I’m lazy I’ll just quickly dump out the little pellet tray in the fire pot and it’ll do the trick. Awesome grill though! Excited to see if you do a brisket now. 🙌
I have a Lonestar Grillz pellet and man it is amazing and built like a tank. You should try one.
Smoking pecan pellets are the absolute best!!!!
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. 🤞
I also like to put on the cheese when resting. Gets the consistency that we like
You've probably heard it before, but have you ever tried burning some coffee powder near your working table to avoid flies? Works like a charm (at least with Brazilian flies 😅)
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.
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.
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.
One of these days please do the smoked beets they used to do at Freemans!. My wife loved those.
I love the versatility of the Yoder smokers, but that comes with a price: cleanup is a much bigger deal than other pellet grills. I do a deep clean on my Grilla pellet grill twice a year. In between, I just keep the grates clean and the drip bucket empty. Everyone I know who has the Yoder says you need to clean the grease up after every cook. That's more work than I'm willing to do.
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.
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..
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 have big offsets , drum smokers, big trailer pits , Santa Maria grills etc etc
I also have a YS640s
They are a proper smoker for sure.
As you say great for getting some sleep or your weeknight bbq.
Until I owned one I hated pellet grills
Yoder have built a credible piece of kit
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. 👊🏻
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
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've tried almost every brand of pellet out there, B&B, Bear Mountain, Kingsford, Lumberjack, etc.. Hands down, Papa's Premium (which I also sourced from my local HEB) have been the absolute most flavorful pellets I've used. Haven't seen them back at my local HEB yet, but I found they can be ordered online.
Been wondering where the Bug Assault has been and so Glad you broke it out! Looks to be the newer version than the other you got. I won’t BBQ or grill without mine. Did a brisket yesterday and must’ve nailed 100 flies! About to grind my 1st Brisket burgers tomorrow! 🤞
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
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.
Lumberjack pellets… hands down the best pellet for flavor and clean burn
Good luck with your Yoder. I bought one and gave it away after a year. Maybe Yoder has improved their paint job but mine sucked. Does it still come with a can of touch-up paint? Any company that sends a can of touch-up paint with their product might as well send a decal that says, "We do a bad job of painting".
You seem like a guy who puts up with rusty smokers but after spending $2000 on a grill, I didn't want it a grill on my deck that looked like it had leprosy. It is built like a tank, I'll give it that. The removable trap door over the firebox is pretty dandy.
I've had that same model since 2019 and it has never failed.
I've never really got the whole melting cheese while burger is on the grill. I've always been a fan of letting the residual heat melt the cheese. Looks damn good.
I do crispy on the bacon and put the strips on the bottom bun because it stays put.
Cookin Pellets produce consistent results with a variety of wood types. Chef Tom has been using BBQ Delight pellets
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
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 absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
On Fireboard app I usually end up having to type the temp change in twice. So not just you. But outside of that it's been flawless.
Great to see this grill, love mine. Also a Chef Tom afficionado.
Try using Lumberjack pellets they are far superior to most brands because they are made from the whole tree which includes the bark so you get the full flavor from the tree in their pellets. Bear Mountain is another brand that uses the whole tree and are very good ss well.
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.
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.
Love my 640. It does hunt early on. I did an overnight brisket for easter, put it on at 8pm and took it off at noon the next day running at 200F. Fat rendered perfectly. Ooey, gooey, brisket-y goodness. If you'd like to see the grill performance, let me know and I'll send you the screenshot from the fireboard app.
That was one of the better if not best Nate in my boot bits I’ve seen you do
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. 😊
Just got a Yoder a few weeks ago too! Love it
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
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.
Royal oak charcoal pellets. Good taste and the 640 handles them just fine.
Good smoker choice. I loved mine because it does split duty between grill and smoker better than any other pellet smoker that I’ve tried in the past. The app is amazing. The smoker uses a lot more fuel due to its heavy construction. It also is far more prone to overshooting as you are already experiencing. the best tip I can give you is this: when you turn the smoker on, it defaults to a certain temp (can’t currently remember because i sold mine a while back). Allow the smoker to reach this temp and regulate for a few minutes before inputting your new temp setting. The smoker will respond and regulate better.
Use the bottom damper to even out side to side temperature fluctuations. My smokers happy spot was about 1/2 way out, maybe a little farther.
Best pellets for me out of the ones that I’ve tried are Bear Mountain, B&B, and Lumberjack. Cooking Pellets are good but not appreciably better than the others I listed. Certainly not worth the extra money they cost.
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.
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
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.
So Pleased to see you have the Yoder. I love mine and still not that skilled with it, temp ranges drive me crazy. I love the results i get, wanting to purchase the competition cart. Please make more videos with the Yoder!! 🥓🥓🥓🥓🥓🥓🥓
That is how I do my burgers on my Traeger. They always come out great. When I replace it, it will be with a Yoder. They are the Cadillac.
Knotty wood plum wood pellets.. Hands down the best pellets you can use
Looks delicious! I would have put a slice of cheese on the bottom to cover the bacon bits so they don't move around.
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!
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.
Good looking burger and hella pellet smoker/grill. One thing to add flavor is charcoal pellets. Some people mix in their hopper 15-20%. I just use an extra smoke tube for the charcoal pellets. Love your show!
I have a YS640 and when you cook with the grill grates, you get more direct heat right on the controller's thermostat which is located right above the firebox, for some reason. I think this is at least part of the reason you were getting more severe temperature swings when baking the bread. The Yoder in smoke mode is definitely more consistent with temperatures than in grill mode. I've never really understood the placement of that thermometer though. Edit: after watching again, maybe you had the firebox covered with the plate and then the grill grates on top while cooking the bread? If so then that config should not have resulted in the temp swings you saw. The cooker does require some stabilization after startup, like with any cooker though.
Welcome to the Yoder club, I have the exact same one it’s awesome 🙌
Love my 640. Try out the cast iron skillet for that sear you’re looking for. You, Tom, and Mad Scientist are my go to as I learn. Once I have more free time (I have young kids) I want to get more into live fire. But for now the set it and forget is what I need.
Hey, Chud. You should check out Lone Star Grillz from Conroe TX. They sell a great grill and real wood chips to go into a pellet grill hopper. Gives a really good flavor on everything.
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 feel like we're on similar BBQ journeys but in very different ways. I started with a Camp Chef Pellet Grill in '18 and then continued to a Yoder YS640S in '21... now I have a Pit Barrel Cooker, SNS Kettle & Lone Star Grillz Offset. Meanwhile Brad could run a 1000gal offset 10 years ago and is just now getting around to a Made in 'Murica Pellet Grill. LOL
Jealous devil makes a really nice and flavorful pellet. I use them when i cold smoke as i dont have a pellet cooker.....yet.