Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Still getting mine dialed in but had a breakthrough first couple briskets I cooked I had the damper all the way to the right....well the right side was hotter...read another post that said to slide in the damper about 3-4 inches...and will even out. Did this last weekend and it made a big...
How was it...a snap right....I pulled my 640 across my swamp, I mean yard this weekend no problem. With The stock wheels there would have been no way that would have happend.
I have a ys 640...bought it in Jaunuay at the kcbs banquet. Works great still learning where to place the damper for the best results. It does seem to work better with the damper pushed in about 4 inches.
welcome Mike, lots of good info here one can spend quite abit of time on this site. Check out the group for the people from Kansas under the community banner in groups.
Cooked this brisket for about 10.5 hrs on my 640...great smoke ring...Yes it looks dry in pic, but did not think to take the pic till about 30 min after I cut it...so the cut did dry a bit...but great smoke ring is what I was showing...
I have had my yoder 640 since Jan. I really like it, I cut my teeth on offsets and still cook on them ...but do like to be able to start the Yoder and know that it will keep that temp as long as it has fuel. As far as the lack of smoke...I am a little confused by all the talk of pellet...
wish I could find lump that cheap...My yoder will use a 20 lb bag on a 10 hr cook set at 250.. I bought a 3 20 lb bags yesterday of bbq delight for 13.95 a bag. so about 2lbs per hours...I will use that much money in charcoal in my offset for the same cook..so price is about the same, give or...
great choice I have had mine for about 4 months love it. biggest thing is find a good brand of pellets...I use bbq delight and have had good luck...have heard good things about the Lumber jack brand also.
It all comes down to knowing your pit and learning how to cook on it...It can be an advantage to having a hotter spot. I have used said hot spots to my advangtage.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.