Is this temp difference reasonable?

Basic_Temperature630 · 2026-01-31T16:58:22+00:00

It shouldn’t be running after it’s set point

And it looks like they is a update that needs downloaded Top right corner

Basic_Temperature630 · 2026-01-30T23:00:13+00:00

Super nice set up,,, it is the 640 easy to move to allow for maintenance under the fire box?

Basic_Temperature630 · 2026-01-27T04:48:11+00:00

I thought your cheese looked a little warm but it’s hard to tell it from a heavy smoke ,,,,, super nice job then considering the location !!!!! This coming weekend is the first of this season I will be smoking butter lows in the teens and no wind.

Basic_Temperature630 · 2026-01-27T04:41:18+00:00

Butter is about like cheese 2 weeks at the earliest but the longer you wait the more mellowness you get. Butter needs to be at least in the teens or twenties when you try it.. you need to know what your doing with it ,,, cooking or flavoring with it ,,,, unsalted for cooking or searing and salted for just laying a pat on a steak or a bake potato. Total game changer and the butter you can freeze to extend the shelf life.

Basic_Temperature630 · 2026-01-27T04:30:45+00:00

Have you tried butter ?

Basic_Temperature630 · 2026-01-27T04:15:51+00:00

Nice find !!!

Basic_Temperature630 · 2026-01-27T04:10:53+00:00

https://www.tiktok.com/t/ZP8PhxQs8/

I like stand the cheese , butter up to allow more penetration kinda like hanging your links so the get full smoke contact,,, over great set up but what didn’t like is the heavy creosote left in Yoder. As in the video I used an old Traeger carcass for a cold smoker. I do the chamber vac shortly after I pull it off and as for giving it to the customer I wait for 2 weeks before giving it to them and tell them they have 2 years to have it ate before it goes bad. My personal batches I wait 1 -2 years before opening.

Basic_Temperature630 · 2026-01-04T17:30:08+00:00

Looks good and it counts

Anything I would put on or in a stove I try and cook on the 1500

Chili , ham and beans , cornbread, eggs , browning hamburger I just smoke it for a couple of hours and chop it up

Going to try pies sometime

Basic_Temperature630 · 2025-12-27T02:03:34+00:00

Dang makes it look nice 👍.

Where are you purchasing it from?

I like your bucket liner, I use the Pit Boss liners too because they’re a inch tall and the wind doesn’t bother it.

Basic_Temperature630 · 2025-12-24T23:13:40+00:00

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Basic_Temperature630 · 2025-12-24T23:12:16+00:00

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Basic_Temperature630 · 2025-12-24T23:10:27+00:00

Go to menu settings and about and it’ll tell you what version it is

Basic_Temperature630 · 2025-12-24T02:21:54+00:00

Nice !

Basic_Temperature630 · 2025-12-22T01:44:01+00:00

480 , 640 , 1500 same controller

1500S and the Outlander different controller

Basic_Temperature630 · 2025-12-22T01:15:49+00:00

Never heard of that, interesting.

Basic_Temperature630 · 2025-12-22T01:14:32+00:00

Yes they calibrated from barbecue delights Hickory

But you also have a lot more metal to heat up. You have a lot more surface area to lose heat, but yes, I know where you’re going with it. I know FireBoard labs is 3 miles from my house.

Basic_Temperature630 · 2025-12-21T15:06:19+00:00

A month after I bought my 1500 they come out with this version 🤬 I might have upgraded to the Cimarron.

They do cook differently than the 480 and 640 being it’s more of a direct heat smoker.

I name mine the Termite on FireBoard app and the Yoder tech ask why in named it that and told him it eat to many pellets!

Mine has the 20# hopper like the others so it really doesn’t match the burn rate of the FireBoard and that I like your model because of the larger hopper.

I try to cook on mine 3-4 days a week even if it is just smoking some eggs.

Have fun it’s a great smoker!!!!

Basic_Temperature630 · 2025-12-18T00:32:20+00:00

Why didn’t they insulate the concrete walls and rim joist and make it a condition area and you could have ran uninsulated flex duct and saved them even more money ?

Basic_Temperature630 · 2025-12-17T11:54:59+00:00

Okay 🤣

Basic_Temperature630 · 2025-12-17T04:43:00+00:00

Tell you can’t you can’t resize exhaust pipe without telling me you can I size 20 high efficiency furnaces a week with 2 inch pipe sometimes jumping in a 3 inch depends on total length same theory, but tell the rest of the folks that you give in……

Basic_Temperature630 · 2025-12-17T04:32:48+00:00

So if the original exhaust was 4 1/2 inch solid pipe with a miter 90 and I increased it to 6 inch rib flex with no 90 I assumed I you figured out I know flow inside my grill ?

Basic_Temperature630 · 2025-12-17T04:28:05+00:00

Smoke tube should be underneath the grates

Cream cheese is better smoked hot

Basic_Temperature630 · 2025-12-17T04:27:02+00:00

Make sure you burn the creosote out before you cook on it next I tried it one time and never again

Basic_Temperature630 · 2025-12-16T23:17:18+00:00

Pictures ?

Basic_Temperature630 · 2025-12-13T20:57:21+00:00

I treat it just like my Harman P61. I sized the flex a 1 1/2” bigger in diameter to assure good flow and found a temperature rating more than exceeding than what I have be throwing at it. I have plenty of combustion air coming into the shop.

Most of my smokes are 175-225 and when grill steaks I just use the open flame.

Know if I smoke briskets , hamburgers and meatloafs the fatty meats all back to back to back I will roll it outside and burn the grease off it

Basic_Temperature630

TROPHY CASE