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Recent content by Yoder Owner

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    My smoked Prime Brisket last Friday

    During my cook the smoke was invisible 85% of the cook. Visible smoke it was thin blue and could only see that against a low light background.
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    My smoked Prime Brisket last Friday

    It’s darn good, never been able to smoke a brisket this good. It was about time. Been working on my brisket smoking skills for the last two years. I was using kiln dried hickory and wasn’t liking the results. Purchased naturally seasoned hickory and was happy with the results. My process...
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    My smoked Prime Brisket last Friday

    I smoked a successful brisket for once in my life. Smoked on naturally seasoned hickory with 15% moisture. The hickory was harvested late last fall.
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    Naturally Seasoned Hickory

    A few months ago talked with a wood supplier in San Antonio Texas that is kiln drying. I asked him what the smell was coming from the kiln and he said the yard smells like Christmas time. That smell he is smelling should be in my brisket not in his yard. That’s the problem with kiln dried...
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    Naturally Seasoned Hickory

    I have found kiln dried to be around 3% - 7% using my moisture meter. In some wood splits the moisture meter won’t respond. Some manufacturers are drying there wood so low the wood could be used as popsicle sticks.
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    Naturally Seasoned Hickory

    I’ll watch the video in couple days. I am cutting my hickory splits using a drop down saw and it’s boggling down the saw slightly. My moisture meter is showing 15% moisture. I am splitting the cut splits using the cracker into 1-1/4” thick. The wood is burning very easily. I need to keep...
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    Naturally Seasoned Hickory

    Purchased 1/4 cord Naturally seasoned wood this week. Splits the wood into 1-1/4” square X 9” long. The hickory has 15% moisture using my moisture meter and keep in mind that’s not all water, it contains sugars. I’ve heard many say kiln dried wood and naturally seasoned wood makes no...
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    Choosing an offset smoker

    I am looking at the backyard jambo pit. It looks like an excellent smoker. I have a Yoder Wichita and not liking it. I had a good resource tell me Yoder smokers was not any good in a polite way.
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    Oak Wood? I’m guessing.

    I have a 1/4 cord and all the wood looks like this. I’m not able to provide a picture of the bark. Post Oak doesn’t have a red center that’s similar to mesquite.
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    Oak Wood? I’m guessing.

    I purchased this supposedly post oak 18 months ago. I was told it was post oak but don’t think so. It was purchased from a wood yard. Notice the internal redness and smooth bark. Bark was not broke away. Anyway what is this wood? Red oak am guessing? What kind of flavor would this wood...
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    Baby Back epic failure.

    I smoked two baby back ribs today on my stick burner. Had a hard time controlling temperature cause the wind was blowing at 25 to 30MPH Had them on post oak & mesquite coals 4:45 minutes at 250 degrees. Got tired of the wind and wrapped and finishing in the oven. The ribs are very moist...
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    Smoker ?

    I’ve been looking at the Jambo backyard offset smoker. I don’t think anyone could go wrong with the Jambo stick burner. It has a LARGE firebox. I think it’s insulated too. The heat and smoke enters the cooking chamber at grate level. Not below the grate. The exhaust is at grate level.
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    Offset Smoker Cleaning - Citrusafe?

    Many in the barbecue competitions are telling us we are cooking not smoking. Visible smoke is dirt. I smoked this beef jerky on hickory and ZERO visible smoke and the jerky had great hickory flavor. Very thin blue smoke is released from wood coals, it’s so thin you normally can’t see the blue...
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    Offset Smoker Cleaning - Citrusafe?

    I would really feel citrus based cleaners would be safe. Not trying to be facetious on this next subject but you shouldn’t be having problems with creosote issues. This means you’re not burning your fire correctly. I’ve never once had problems with creosote, well did 27 years ago. Do this -...
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    Beef Jerky, How much sea salt to be safe in a food dehydrator?

    I wouldn’t use sea salt. You can get pink curing salt. Pink curing salt is very potent. It can easily get someone sick if use as table salt. It’s something like 1/4 tsp cures a lot of meat.
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