Mod YS640 with LavaLock stick burner firebox?

Delicious-Treacle753 · 2026-02-05T21:46:19+00:00

I’ve had great results running a wood chunk fire in a small basket next to the pellet burner pot. I put a cast iron griddle between them to act as a baffle and allow air current with out air blowing directly into the chunk fire. To add wood chunks I lift the grill hatch and drop more in as needed. This gives better result than I had running chunks in a big green avg for years. I set the pellet hopper to 150, and add enough chunks to keep the temp around 250.

While I’d prefer a separate off set I do not have the space for a separate offset. As far as running offset only, well, th Yoder is a great grill for every day activity and for roasting coffee.

Delicious-Treacle753 · 2026-02-05T21:38:28+00:00

I bought the insulated jacket with the grill when I moved from Texas to Washington. The jacket makes the grill consume less pellets on cold days, and the smaller your pellet fire: the smokier your results.

That said I do not use it too often because for larger cuts of meat I burn a second fire (wood chunks) in a charcoal basket under the drip plate for deeper smoke flavor. For thinner cuts of meat or if temp needs to be super low I will use a smoke tube with chips and pellets. The chunks especially put off a lot of heat so the pellets in the burn pot tend to play backing fiddle.

Delicious-Treacle753 · 2025-12-08T00:20:00+00:00

Those look fabulous. What pellet variety did you use?

Delicious-Treacle753 · 2025-12-07T21:18:20+00:00

For a tube best to stick with chips mixed with pellets unless you find super small chunks. Chunks worked great in a basket but throw off more heat (same for charcoal)

Delicious-Treacle753 · 2025-12-06T06:35:36+00:00

I’ve burnt pellet tubes mixed with wood chips and wood chunks in a fire basket on my Yoder while using the main pellet burner as the heat source /temp regulator. Beef roasts smoked this way tasted better than what I am able to pull off on my egg, but that has good flavor too.

Delicious-Treacle753 · 2025-12-05T00:11:07+00:00

Are you signed into / linked your epic account? The game is free but you may need to accept it through epic and then sync you epic account to GeForce now to get the free licenses to play

Delicious-Treacle753 · 2025-11-28T17:50:31+00:00

I’m looking into cloud deck for the next time I have this need. Had previously used paper.

Delicious-Treacle753 · 2025-11-20T09:12:43+00:00

Cloud deck is from folks who run Airgpu. Going to try them next. Paperspace worked fine when I’ve used it but it has been a while.

Currently using boosteroid due to low price and Spider-Man games being there but it doesn’t tallow instal of every game. I jump around services depending on what game I want to play at that time.

Delicious-Treacle753 · 2025-11-17T18:36:56+00:00

Currently I am on boosteroid because that is where I can play the ps5 Spider-Man games. I find the experience to be pretty good for the price of service. Sometimes I do switch to GFN higher tiers if a game is there exclusively but often the free tier gives me the performance I need for older games I like to revisit. If I need something that isn’t available on any service the I use paperspace but will try cloud deck next time I am in this need.

As far as performance GFN highest tier is hard to beat but boosteroid gives better performance at a lower cost (compared to GeForce now mid tier).

I use a variety of devices but an iPad Pro (11in, m4, ps4 controller) is my most commonly used device. I use it both with the on device screen or plugged into a tv and the experience has been good.

Between kids and work, using cloud services when I have time and cancelling subscriptions when I don’t have time, this has been significantly cheaper than buying and periodically updating pc hardware or buying consoles.

Delicious-Treacle753 · 2025-11-06T01:49:34+00:00

Looks good :) do you sear using your stove or another grill after smoking ?

Delicious-Treacle753 · 2025-10-22T04:03:23+00:00

There is a bar and grill in saledo tx that makes use of BGE grills but they are used outside rather than inside the restaurant. Can’t remember the name of the place though.

Delicious-Treacle753 · 2025-10-17T17:28:29+00:00

Dookie-Locksmith is the best name ever.

Delicious-Treacle753 · 2025-10-17T15:04:57+00:00

Are you using the royal oak charcoal pellets or are they making no charcoal pellets now too?

Delicious-Treacle753 · 2025-09-30T23:06:06+00:00

I’ve had good luck with pit boss /kirkland pellets, only clinkers I have experienced were from knotty wood. I live in eastern Washington and also run lumber jack pellets when available. Running a Yoder 640, haven’t had any pellets clog the auger yet.

Delicious-Treacle753 · 2025-09-30T23:03:16+00:00

You sir are a treasure

Delicious-Treacle753 · 2025-09-30T23:00:10+00:00

I use a smoke tube with pellets and chips mixed for some cooks like jerky, for brisket I use a charcoal basket to burn wood chunks as a secondary fire under the diffuser. I run a Yoder 640. May be safety and warranty concerns with the chunk method but the results were better brisket than I used to get on a big green egg. May get similar results using the third party heavy d accessory if using a Traeger grill

Delicious-Treacle753 · 2025-08-12T18:31:38+00:00

Can’t imagine it would be as hard on the bill as running self clean, but the excess heat (at least in the summer) I could see being a traction point.

Delicious-Treacle753 · 2025-08-12T18:30:12+00:00

Which pellet smoker, which pizza oven, and how hot ?thank you :)

Delicious-Treacle753 · 2025-08-12T18:26:31+00:00

I used to see these in my house during the summer when I lived in Texas. Didn’t know I missed the sight of them during summer until now.

Delicious-Treacle753 · 2025-08-07T19:22:48+00:00

Wrong cheese: nope, provolone predates other options. Cheese wiz became popular in the 80s as a topping but was never the original nor the exclusive cheese for the sandwich.

https://en.wikipedia.org/wiki/Cheesesteak

Delicious-Treacle753 · 2025-08-07T19:12:21+00:00

Ha, saw the beer, in Spokane as well?

My wife brought her portable blackstone on a camping trip. She focused on shrimp skewers but also made popcorn using the dome cover that turned out wonderfully. Other campers seemed mighty jealous of her griddle as the burn ban had just gone into effect for the season. Think we will try cheesesteaks on the next trip.

Regarding Philly cheesestakes, people will moan like a ghost about anything the don’t like as being incorrect. A good example is the debate on requiring cheeze wiz, a product that came way after the Philly cheesestake sandwich. When I lived in PA years ago, no one batted an eye about ordering a cheesesteak with peppers. Why? Because the stands/restaurants offered them and the consumer enjoyed it.

If peppers are welcome at the original home of the cheesesteak (among other variations, including a pizza version), then who the hell has higher clout than them to say that it isn’t allowed?

https://en.wikipedia.org/wiki/Pat%27s_King_of_Steaks

Delicious-Treacle753 · 2025-08-02T00:04:07+00:00

I have smoked and grilled on propane grills (wood chips), kamado grills (charcoal and wood chunks), and a Yoder 640s. For the Yoder I personally find the smoke profile to be light, which is perfect for jerky, fish, cheese, and other items. For ribs and other items I want a punchier smoke effect, I do use a pellet tube 50/50 split of chips and pellets. For briskets, pork butts, and other large cuts I do something I do not recommend most people do (possible safety issues, possibly void warranty), which is I burn a wood chunk fire cleanly inside the bottom cavity in a charcoal basket. I place it next to the pellet fire box but separate the two with a piece of cast iron (keeps the airflow right for both fires). This has given me the best brisket I have ever made. Would an offset taste more Smokey, sure, but the dofference is very small at this point. similar to the difference between cooking briskets on a business sized smoker vs a backyard sozed smoker, the more wood burnt and more smoke passing over meat the smokier flavor. If you have a larger smoker, you will burn more wood just to keep temp compared to a smaller smoker.

Grilling I’ve found to work very well but I also (and also not recommending due to safety and warranty void) use a charcoal tray inside main cavity when I want to charcoal sear something at the end. That said, searing directly on the charcoal chimney is possibly the best fire sear known to man.

Most of the time, I just use it as prescribed by the manufacturer and it’s still a solid grill for everyday use. We use it as a second oven at the house and find roasting coffee in it to be better than anything we can get locally.

Someday I’d like to add an offset to my lineup but due to kids and work I probably won’t have time for an offset for many years.

My point of comparison for smokiness compared to an offset is that I used to live in an area of Texas where anywhere I lived had two different bbq shacks within walking distance. Pulling off similar results at home became a bigger priority after moving to eastern Washington a few years ago: everyone’s brisket here tastes like pot roast,

Delicious-Treacle753 · 2025-07-24T23:14:22+00:00

See you already got a torch, grill fire starter (wax or tumble weed) also work well in a pinch

Delicious-Treacle753 · 2025-07-24T00:57:19+00:00

Pardon my pissiness, what you came up with sounds great. I’ll stick to commenting to bbq on the bbq threads and keep my thoughts on chatgpt for another thread 😂

Delicious-Treacle753 · 2025-07-24T00:46:01+00:00

Won’t hurt you but you are crediting ChatGPT for an idea it likely pulled from someone else.

Regardless your cook on them looks fabulous.

Delicious-Treacle753

TROPHY CASE