Got some good experience with the Yoder

Discussion in 'Pellet Smokers' started by veryolddog, May 16, 2013.

  1. Well, I have used the smoker for a few cooks this past week since getting the Yoder YS480. Here is some information that I would like to share.

    1. I cooked a pork butt at 225 degrees for 16 hours. I used 56 cups of pellets at 5.5 ounces per cup of pellets. This is a total of 19.25 lbs. of pellets and I averaged 1.2 lbs. of pellets per hour. While I was doing this, I threw on some Beef short ribs and had them for dinner. 

    2. I cooked some Moinks at 450 degrees and then lowered the temperature to 300 in order warm up a platter of pulled pork. Total time of the cook was 1.5 hours. I used 12 cups of pellets equal to 4.125 lbs. of pellets and averaged 2.75 lbs. of pellets per hour.

    3. I smoked a whole chicken weighing about 5.5 lbs. for 5 hours. The temperature of the entire smoke was 250 degrees. I used 20 cups of pellets totalling 6.875 lbs. of pellets. The average was 1.375 lbs. of pellets per hour. 

    I am keeping a journal of my smoking activity in an EXCEL spreadsheet so that I can understand how my smoker behaves at certain temperatures and on certain foods. If any one wants a copy of this spreadsheet, send me a private message with your email, and, I would be glad to send it to them and you can set it up for your own personal experience with your specific smoker.

    With kind regards,


  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Very informative, Ed! Thank you for sharing, I have been attempting to get a fix on pellet consumption as well in my Rec Tec.

  3. smokingrk

    smokingrk Smoke Blower

    Hi Ed, great info.

    I bought a bunch of short ribs from Restaurant Depot along with large back ribs.  Smoked the large ribs and they came out great, was saving the short ribs for a braise, but thought of smoking.  How were they?  I guess I will have o try these also...
  4. GRk,

    Actually, they came out pretty good. I did them on the grill for 2 hours, wrapped them in tin foil for 2 hours and let them sit on the top grill for one hour after basting them with my homemade BBQ sauce. Very tender and they were falling off the bone. Always wanted to do this. And, I am glad that I did. Forgot to add, they were in at 225 degrees with the pork butt.


    Last edited: May 20, 2013
  5. smokingrk

    smokingrk Smoke Blower

    Great, will have to try.  I actually did do the braise tonight, HOWEVER, the twist is that I floured/seared them on my gas side burner, sauteed the vegetables (onions, carrots, celery rough chop)  in the large same pan (removed the short ribs first), then added a whole bottle of red wine, put all in the braising pan, added the ribs back in, beef stock, some tomato paste. Brought it all to a boil, in the meantime had the Yoder set to 350 pre-heat.  After it was all boiling placed in the Yoder "oven" and almost done (90 minutes total). Waiting for results shortly...Hoping it will give the braise some real wood oven flavor...Next time will be beef short ribs BBQ!

    Last edited: May 20, 2013
  6. That's not just ribs! That is a professional cooked gourmet meal!

    Wow. That is really nice.

  7. That would go great if it had a little heat with nice tall glass of Connecticut Brewed Relic Bear. Either the Fortnight or the Queen Annes Revenge made in Plainville, CT.
  8. smokingrk

    smokingrk Smoke Blower

    had not seen these guys and I'm local! Will have to look them up according to the website they sell in bottles locally at store, they are about 1hr out for me. 

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