Got my Yoder YS640s about 5-6 weeks ago and have worked up to my first long cook today with a pork butt. Overall, I'm pretty pleased. I did slow and low, at 200 for the first 10 hours and then bumped it up to finish off the 9 pound butt. Let me know what you think. The one issue that I could use help on is when I went to remove the butt, it was stuck to the grate (fat side down). Lost a little of the bark but not much. Any way to avoid that all together?
That looks amazing! I know this sounds nuts but I learned to soak my pork butt overnight in root beer (yes really) and then pad dry/season for an incredible flavor. I learned this in Hawaii and I haven’t looked back since!