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  1. R

    Rock Fish?

    Thanks for the input everyone! Sounds like pan fried is the way to go. I’ll report back when I cook it. And yes, most likely ocean caught from Bodega Bay or thereabouts
  2. R

    Rock Fish?

    I was thinking smoke, but I’m open to just a regular cook too. How do you normally cook it?
  3. R

    Rock Fish?

    Hi all! My neighbor was kind to me a couple weeks ago and gave me some fresh ”Rock Fish” (that’s what was written on the package). The only fish I’ve cooked is Salmon, and that was just once on my old gasser smoker. So, how should I cook this thing? I’m open to any and all suggestions! Thanks!
  4. R

    My first smoked pork butt..

    Congrats! That looks awesome! And welcome, you’re gonna love that Yoder more and more. I got mine in March and it’s been the absolute best. ok, now this I have to try… any specific type of seasoning to go with the rootbeer?
  5. R

    9 butts and a Grad

    I'm a little late on this, but yes… this happened. Glad to hear that. I’ll be doing drip pans from now on. I had an issue where my Yoder lost ignition mid cook, so I had to remove the diffuser plate to fix the issue. I think during that time grease snuck below and the groundwork was set...
  6. R

    Need help curing hams

    Your goal is Easter? I think you’ve got plenty of time. I usually brine for 7-10 days and I’ve had great results each time. The key for me was injecting it like crazy. Good luck and post results!
  7. R

    First brisket, 21 hours and accidentally good

    Yeah 21 hours was a lot… I started at 10pm full expecting 12-15 hrs or so. Figured it’d rest and be ready for dinner… boy was I wrong! Best of luck! Make sure to share!
  8. R

    First brisket, 21 hours and accidentally good

    That’s great info, thank you! I was using the Yoders built in FireBoard. Ha! You still are my mentor, especially with all things that require brining!
  9. R

    First brisket, 21 hours and accidentally good

    Picked up a 3.99/lb, 12.5 lb brisket from Costco a couple weeks ago and decided to cook it starting last night. I watched Chef Tom‘s videos at ATBBQ and Pitman at Meat Church to learn how to trim it. Seasoned it with Holy Cow and The Holy Gospel. Fired up the Yoder at 10pm and threw it on at...
  10. R

    Long time lurker. First time poster

    Welcome from Northern California!
  11. R

    Buckeye 1 Inspired Corned Beef Jerky

    I have tasted @Sven Svensson 's corned beef jerky and it is fantastic. I can't stop eating it at my desk right now
  12. R

    Pulled Ham on the new Yoder

    Got my Yoder is this week and my first cook was a pulled ham that I’ve had brining for the last 2 weeks in anticipation of the Yoder arrival. i started with Honey Hog and I used lumberjack pellets and smoked at 190 for an hour to get more smoke, then kicked it up to 250 all day. Periodically...
  13. R

    Newbie with a New Yoder

    I was ready to pull the trigger on a RT before the price increase, but it wasn't in the cards. Hope you're loving it! HAHA! He really is! At some point my wife will have words with him... Interesting. I plan to wrap it today and spray it throughout with Apple Juice, I'll post how it goes...
  14. R

    Newbie with a New Yoder

    Thanks! I lived in CO for college, amazing state! Thanks!
  15. R

    Newbie with a New Yoder

    Thanks! I owe my whole meat addiction to your generosity. May the smoke of my meats fill your backyard and yours, mine.
  16. R

    Newbie with a New Yoder

    I only seasoned it once. Is twice a thing? Anything different to do on the second one? Yes, I got a cover. And I have a secondary cover coming too.
  17. R

    Newbie with a New Yoder

    Hey all! I've been lurking for a few months, but my Yoder YS640S arrived yesterday so I figured it was time to make an account and introduce myself. I've only been smoking meat since last fall when a friend gave me his old propane smoker. The thing was great, got me hooked, and I spent most of...
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