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  1. N

    Re-purposed Weber gas grill

    I agree, I have a Weber grill that I have owned since 1996 on the patio along with my Yoder pellet grill. I appreciate the feedback.
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    Re-purposed Weber gas grill

    Thanks for the suggestion. A big part of this is educational and it is enjoyable.
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    Re-purposed Weber gas grill

    I purchased an old Weber gas grill with the intention of using it for my new smoker build. I'm thinking of cutting the top of the case flush. The drip tray will sit on the grill grates. The gas controls will be accessed from the side of the smoker. The bottom of the grill will be left open...
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    Vacuum bagged pork

    I used an equilibrium mixture to dry brine a pork shoulder and vacuum bagged it. It was steamed for three hours, sliced thin for some sandwiches, and darn it was good. I have picked up great tips from a lot of you guys!
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    Picking the right Pellet Smoker....

    How do you like your Rec Teq?
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    Brown Stir Fry Sauce

    Just finished eating and it is a keeper. Thank you!
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    Calculating correct burner size

    Thanks Dave. I looked really hard at your drawings for the reverse flow smoker. Can you do jerky in a reverse flow?
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    Calculating correct burner size

    I'm planning to build an insulated vertical smoker (not reverse flow) about 22X20X48. I want to use gas and trying to find information on matching the burner to the size of the smoker. An internet search comes up with lots of information on calculating required BTUs for homes but couldn't...
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    Sunday family diner

    This Covid crap sucks! We have a Sunday family tradition of cooking supper for my daughter's family and my inlaws. It has been months since we all sat together but we will still cook something and Deb delivers it to her parents and my daughter drops by to pick up their meal. We miss being...
  10. N

    Italian Sausages did not turn out right - Need advice

    Maybe the meat is leaner in Japan and you may need to add some fat? I live in Canada and I think our meat is leaner then the States.
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    Taking advantage of the warmer weather

    The weekend weather in Edmonton has been unseasonably warm - warm enough to use the pizza oven yesterday and do a brisket today. I'm going to miss the warmer weather when winter comes and stays. Hopefully, I don't need to wait until March to do this again!
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    Pellet smoker advice

    I have owned a Yoder YS480 for the last two years and like it. We looked at others and think most of them would cook great but believe the Yoder would cook a little better and outlast most due to the heavy construction. I think it has been addressed but the paint adhesion sucks - thankfully it...
  13. N

    Insulating smoker in a cold climate?

    The Yoder is a darn good machine that allows a novice like me to cook some very good meals. I don't like my food heavily smoked and I find the colder it gets the smokier the food is. Personally, I don't enjoy the taste. I could get an insulating blanket but I also would like more room to...
  14. N

    Insulating smoker in a cold climate?

    I want to be able to move it a few ft to store it off to the side on the patio when not in use.
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    Insulating smoker in a cold climate?

    Hi Randy, Thanks, but I don't think there is a way to modify the oven. The actual oven core was purpose-built as a pizza/bread oven.
  16. N

    Insulating smoker in a cold climate?

    I'm thinking of a smallish portable vertical smoker using a gas burner built out of steel studs, sheet metal lined with cement board, and using mineral wool for insulation. I'm also thinking of using a tube smoker when cold smoking. I'm not sure what I will do on the outside, I'm okay with it...
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    Insulating smoker in a cold climate?

    I'm planning my new smoker build. I have been using a Yoder Y480 and it works well but I want something that will work better cold and hot smoking sausage and bacon. Is it worth it to insulate the smoker in a cold climate? I built a pizza oven and insulated the heck out of it and it does a...
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    Maple Leaf Cottage Roll

    I use to love sliced Maple Leaf Cottage Roll on thick fresh bread and mustard, something we can't get in Alberta so I tried to make my own. My first tries were not very good. I decided to try EQ brining and it turned out great. By weight, 30% water, 1.85% salt, 2% sugar, .24% cure, injected...
  19. N

    Wet Brined Ribs

    I'm not sure if they were any juicier or more tender but I do think it did improve the taste. We did find them salty enough with a short brine time.
  20. N

    Wet Brined Ribs

    I made some ribs the were wet brined in a 6% salt solution for 1/2 an hour and dried in the fridge overnight. I cooked them on the Yoder using the 3,2,1 method adding Tunnel BBQ sauce for the last hour. My personal taste is for light smoke and salt. They turned out great, the family really...
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