Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

[BobLoblaw]

why wouldn't you? Searing (particularly if you're a pellet guy, you need something with some heat), sides, etc.

I wouldn't expect them to add a gas burner to an electric appliance.

I agree with you on the price though. The Yoder I've been looking at is 2/3 the price ($2k vs the Traeger $3k) and I'm unclear what that extra K gets me.

The downside of propane/nat gas indoors is lower air quality unless you've addressed that with increased airflow etc. Induction stovetops make a whole lot of sense in that application. Outdoors, I don't see what you stand to gain unless swapping tanks is that much of a hassle and even then you could convert to nat gas.

[JM Campbell]

why wouldn't you? Searing (particularly if you're a pellet guy, you need something with some heat), sides, etc.

I wouldn't expect them to add a gas burner to an electric appliance.

I agree with you on the price though. The Yoder I've been looking at is 2/3 the price ($2k vs the Traeger $3k) and I'm unclear what that extra K gets me.

Join the Yoder Facebook group, the Yoder pellet smokers have some issues as well. I really like the flat top charcoal “grill” that I smoke and bbq with. Construction is solid but the paint is not exactly stellar. It is a know issue with their product line, the paint they use is actually really good. It’s the prep work/application of the paint that is lacking in my opinion. Are you looking at a 480, 640 or doubling down on a 1500?


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[rob_s]

The downside of propane/nat gas indoors is lower air quality unless you've addressed that with increased airflow etc. Induction stovetops make a whole lot of sense in that application. Outdoors, I don't see what you stand to gain unless swapping tanks is that much of a hassle and even then you could convert to nat gas.

If all you have is the Traeger, and no municipal gas, adding either propane of natural gas is a pain not felt with the induction.

I think there are other benefits to induction, personally, but those aren't necessarily specific to outdoor cooking and probably don't matter here.

Join the Yoder Facebook group, the Yoder pellet smokers have some issues as well. I really like the flat top charcoal “grill” that I smoke and bbq with. Construction is solid but the paint is not exactly stellar. It is a know issue with their product line, the paint they use is actually really good. It’s the prep work/application of the paint that is lacking in my opinion. Are you looking at a 480, 640 or doubling down on a 1500?

that's disconcerting to hear there's issues. I don't want to change smokers just to have problems.

I'm considering the 480, although how much I consider it depends on the hassle:quality ratio of whatever I last cooked!

[JM Campbell]

If all you have is the Traeger, and no municipal gas, adding either propane of natural gas is a pain not felt with the induction.

I think there are other benefits to induction, personally, but those aren't necessarily specific to outdoor cooking and probably don't matter here.



that's disconcerting to hear there's issues. I don't want to change smokers just to have problems.

I'm considering the 480, although how much I consider it depends on the hassle:quality ratio of whatever I last cooked!

There are some ways to mitigate the issue with a wipe on lubricant that expels water that’s designed to treat aircraft. I’ll have to look at the bottle I have to see what it’s called.


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[rob_s]

Join the Yoder Facebook group,

Funnily enough, joined the Yoder page, saw somebody mention the Lone Star Grillz pellet, and now I’m lusting for one of those instead! The option of being able to cook over charcoal on the same device is intriguing, although I’d probably never wind up actually doing it.

There are some ways to mitigate the issue with a wipe on lubricant that expels water that’s designed to treat aircraft. I’ll have to look at the bottle I have to see what it’s called.

Maybe this?

Boeshield T-9 Aerosol Can (4 -Ounce) (122184)

[JM Campbell]

Something very similar to that.


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[UNK]

I grew tired of charcoal and my limited surface space and picked up a a Camp Chef pellet with griddle. I havent been able to get a good strong smoke flavor and definitely no black meteorite looking chunks of meat. Im thinking of smoking on the lowest temp at high smoke for a couple of hours before switching to 225 and high smoke.
The other thing I am thinking about is using a meat probe as a grate probe on the upper rack and adjusting the controller to give me 225 at the upper grate and spinning the exhaust cover lower to hold the smoke in.
Has anybody found a good method to improving the smoke flavor on a pellet smoker?

[RoyGBiv]

I grew tired of charcoal and my limited surface space and picked up a a Camp Chef pellet with griddle. I havent been able to get a good strong smoke flavor and definitely no black meteorite looking chunks of meat. Im thinking of smoking on the lowest temp at high smoke for a couple of hours before switching to 225 and high smoke.
The other thing I am thinking about is using a meat probe as a grate probe on the upper rack and adjusting the controller to give me 225 at the upper grate and spinning the exhaust cover lower to hold the smoke in.
Has anybody found a good method to improving the smoke flavor on a pellet smoker?

Different pellets?

Sounds like you're at max smoke.... maybe different pellets would improve your satisfaction... I've had good results with Pit Boss..
Or try a stronger wood flavor.... Mesquite maybe?

[rob_s]

I grew tired of charcoal and my limited surface space and picked up a a Camp Chef pellet with griddle. I havent been able to get a good strong smoke flavor and definitely no black meteorite looking chunks of meat. Im thinking of smoking on the lowest temp at high smoke for a couple of hours before switching to 225 and high smoke.
The other thing I am thinking about is using a meat probe as a grate probe on the upper rack and adjusting the controller to give me 225 at the upper grate and spinning the exhaust cover lower to hold the smoke in.
Has anybody found a good method to improving the smoke flavor on a pellet smoker?

Different pellets?

Sounds like you're at max smoke.... maybe different pellets would improve your satisfaction... I've had good results with Pit Boss..
Or try a stronger wood flavor.... Mesquite maybe?

That was going to be my first question, what pellets are you using?

[JAD]

I have gotten very comfortable with my Weber Kamado. I was frustrated for a while because the fuel is far from the grate. I learned to let its phenomenal airflow take temps up above 600 and I can do a wicked sear. Holds smoking temps well too.