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I'll be honest I'm not complaining about the YS640, I've been running it for a while and feel that I've gotten the full potential from it. I think the basic issue is the Workhorse ruined me for brisket and ribs. I'd consider changing pellet cookers to replicate a % of the top down cooking and...

How does your pellet grill cook. After moving to a 640 Yoder, my first pellet grill and coming from a WH offset, I really don't like the bottom up cooking for brisket, pork butt of even ribs. Is there any pellet smokers that cook from top down? It appears that the LSG pellet smokers are as close...

Good advice above, my advice to anyone getting into bbb is to not worry about the smoke flavor, concentrate on temp and seasoning, once you're happy with those results then experiment slowly with smoke profile.

SOLD.

I've decided to purchase a Yoder Pellet Grill soon as I sell my offset. I'm leaning toward the 480 for my immediate family needs, probably use 2-4 times a week along with my BGE. I've been looking for a pic of a whole brisket on the 480 to reference for those instances when I want to make one...

An ash basket is a must imo, https://ceramicgrillstore.com/products/large-big-green-egg-kick-ash-basket-packages A pizza stone is another hard to live without acc, diffusers, dividers, and racks are very personal and there are options directly from BGE and the grill store. The large has the...

I've decided to sell my 1975. Wagon package, upper great, cowboy firebox, been garage kept, 15-20 cooks. I'm asking $4000. Western Pa

Congrats on the Egg. Our medium gets used a lot. Did you get any accessories yet?

So I'm researching the LSG and this is the only time I've seen or read anything like this. As many reviews both on here and on YouTube I find hard to believe a design flaw like this would be tolerated by anyone. Is this normal on all of these units?

Was curious if anyone had updated opinions on the LSG pellet smokers, seems I've seen all the Youtube videos I could find. Thinking of replacing my stick burner with one of their units. Still shopping but the LSG seems to keep coming up at the top. Anyone have any experience with the wood chips...

What are you looking for in checking the condensation?

Thanks for review, I have had one in my Amazon shopping list for a month now, you may have pushed me over the edge lol

This is what I've decided as well, for the same reasons basically. Trying to decide on how I'm going to house it and wether the 300 or 400 is right, leaning towards the 400. We use the Egg at least twice a week so I put it at the top of the cooker list. The fate of the egg staying in the lineup...

Thats an impressive operation and the sausage looks amazing. I've made it a goal to do my own processing this coming fall, the more I see of you guys making sausage the more interested I become in giving it a try.

Good looking cook. Those large gatherings with multiple proteins are defy nerve racking, so satisfying when it all comes together though.

We rotisserie whole chickens on the gasser, we have it for dinner that day then the chickens get cleaned, the meat frozen or made into chk salad, soup, cream chicken, potpie, etc,, We then cook the chicken carcasses down for stock, we'll stuff the chickens with onion, celery, garlic and cook all...

I actually wanted to pull at 160, was late getting off though, I'll defy pull earlier next one. Thanks for the input.

Next time :emoji_wink:

Pulled at 165 and it rested about 10 minutes. Thanks.

Did this turkey breast roast for dinner yesterday, brined, basic garlic an herb seasoning and ground pepper, wrapped in some bacon and smoked at 250 for about almost 3 hours.