The Lang seems to be very popular, but I have no complaints about my Yoder Wichita.
It's easy to use and produces great food. The fire box access was one of the deciding factors, in choosing it over the Lang. Adding wood and charcoal is a breeze in the Yoder. A full, large, charcoal chimney...
Cookers eventually look groady, no matter how well you take care of them. Surface rust eventually gets them all.
The paint on my new offset's fire box has already started to go, and the smoker was new in September. By watching You Tube vids, it looks like it's not an isolated occurrence, and...
Actually, the snow didn't stick in the immediate TC area. The Bay kept things warm.
When we went out for dinner last night, I did see cars that were covered in snow. My guess is that they were from areas 10+ miles out from The Bay.
I'm looking forward to this weekend's cook. I'll place the...
I know that much of that state got snow, this past week, but I wonder if any one is planning an outdoor cook over the weekend.
I have company coming, from Ann Arbor, and I plan to throw a sirloin tip roast into the WSM, for Sunday dinner.
This will be my first attempt at colder weather...
I suggest that you watch You Tube vids on the smokers that you are interested in.
Most vids show close ups of the smokers. Pay attention to the welds and overall quality. Some of those welds, on certain brands, look like my 8 year old grand daughter did them. Once I noticed this, I quickly...
"I like my Yoder but found a huge like 20 page blog of this guy having to modify his door to get airflow to work right...thinking this would be corrected if ordered one from them. Yoder would seem to be best value based on space and cost. "
I ran across that thread, too. It had me worried, but...
Thanks for the welcome, guys.
The plan is to get some sort of roll up sun shield, placing them on all four sides of the Yoder's "garage". I've seen them at big box stores, in the patio section.
You guys verified my thoughts.
My deck gets too much snow for me to smoke during the snow months...
I joined the forum a few months back, but just "discovered" the Michigan group.
I'm from Traverse City.
My first smoker was an electric Masterbuilt, followed by the Dyn-Glo pictured in my avatar. Both are gone. (my son-in-law has the Dyna-Glo)
Currently, I'm cooking on my trusty Weber kettle...
Thanks, guys !
Ya. I'm having fun with the Yoder. There is a learning curve involved, and this was just my second cook. It went far smoother than my first cook, which went far better than the seasoning burn in.
Choosing the Yoder was a process of elimination. In my opinion, it had the best...
We entertained the kids and grand-kids on Saturday.
Pork loin, bologna, kielbasa, beans and cherry tomatoes were placed in the Yoder Wichita. This was my second cook on this cooking machine and I am more than pleased with it's capacity and performance.
As what has become the norm, I was too...
Last weekend, I did a 15# brisket at 225-250 F. It took 14 hours until it was probe tender. The meat was wrapped when it stalled at 159 F. I started checking for tenderness at 205, and it needed more time.
I find it difficult to guess cooking times. Guests arrive, and the food may not be ready...
8-10 weeks may seem like a long time, but in the grand scheme of things, it really isn't.
I don't own an LSG, but from what I've seen, they are great smokers. The company has a stellar reputation, too.
Like many of the others, I just fired mine up and used it.
A You Tube vid by T-Roy Cooks showed me the vent settings. I used them, and my WSM (22") chugged along at 225 degrees. A week later, using the same settings, it again purred along at 225.
Enjoy your WSM. I love mine.
Nice cook !
You were smart enough to take pics. I had the first cook on my Yoder Wichita last weekend (brisket), and, after being up all night to tend the fire, I was tired and forgot to dig out my camera. LOL