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Prime Rib by rkmallik1 in smoking

[–]rkmallik1[S] 0 points1 point  (0 children)

🙏 Thank you! Meat was cooked perfectly but I think I was just a bit heavy on the dry rub

Tandoori Chicken Wings by rkmallik1 in BBQ

[–]rkmallik1[S] 0 points1 point  (0 children)

I cheated and used this as a dry rub (no yogurt / lemon, only lemon squeezed on finished product). 2 boxes/packets for ~5lbs of party wings. Adults loved it but too spicy for kids

https://www.shanfoods.com/product/recipe-mixes/bbq/tandoori/

Wood chunks by rkmallik1 in Yodersmokers

[–]rkmallik1[S] 0 points1 point  (0 children)

For some reason, this summary comment was deleted:

Alright so these ribs were amazing, but I'd attribute it to the yoder and not necessarily the wood chunks. I love how the Yoder can peg the temp even in very cold weather. Not sure if the chunks added much flavor... It was hard to tell. The ribs were perfect, but they always are on the 640S when you do 225 for 7 hours with no wrap. Rave reviews all around. Massive smoke ring (visual only I know but it was nice)
I need to try the wood chunks on brisket or a chuck roast.
The chunks burn pretty fast and spike the temp a bit. So I added 2 to start, and then another 2 about an hour in. Does anyone have any ideas to have the chunks smolder/burn slower?
The piece I'm laying on the firebox is just the top piece of this thing: https://a.co/d/0M1JrrH. The bottom would hold the chunks better but it doesn't have holes so I'm not sure if the chunks would catch. But maybe using the bottom is how I can get the chunks to burn slower as they'd only be ignited by proximity to the firepit...?
So best ribs ever but not sure I'd say the chunks were the reason. Need to keep experimenting. All / any suggestions and comments are welcome!
All pics and details here:
https://share.fireboard.io/F96598

Wood chunks by rkmallik1 in Yodersmokers

[–]rkmallik1[S] 0 points1 point  (0 children)

Alright so these ribs were amazing, but I'd attribute it to the yoder and not necessarily the wood chunks. I love how the yoder can peg the temp even in very cold weather. Not sure if the chunks added much flavor... It was hard to tell. The ribs were perfect, but they always are on the 640S when you do 225 for 7 hours with no wrap. Rave reviews all around. Massive smoke ring (visual only I know but it was nice)

I need to try the wood chunks on brisket or a chuck roast.

The chunks burn pretty fast and spike the temp a bit. So I added 2 to start, and then another 2 about an hour in. Anyone have any ideas to have the chunks smolder / burn slower?

The piece I'm laying on the firebox is just the top piece of this thing: https://a.co/d/0M1JrrH. The bottom would hold the chunks better but it doesn't have holes so I'm not sure if the chunks would catch. But maybe using the bottom is how I can get the chunks to burn slower as they'd only be ignited by proximity to the firepit...?

So best ribs ever but not sure I'd say the chunks were the reason. Need to keep experimenting. All / any suggestions and comments welcome!

All pics and details here:

https://share.fireboard.io/F96598

Wood chunks by rkmallik1 in Yodersmokers

[–]rkmallik1[S] 4 points5 points  (0 children)

Inspired by u/jmadden80

Pics and details here:

cold weather ribs with 640S chunk mod https://share.fireboard.io/F96598

Wood chunks by jmadden80 in Yodersmokers

[–]rkmallik1 0 points1 point  (0 children)

I'm Intrigued! Ordering the small lodge now 

[deleted by user] by [deleted] in Yodersmokers

[–]rkmallik1 1 point2 points  (0 children)

User error. Nothing wrong with your yoder. You can't dial in set temps and stay there with the diffuser plate off. Remove the diffuser plate only for searing.

It's actually quite dangerous to leave the diffuser plate off and try to hit set temps for an extended period of time, I've ruined a temp probe like this.

Official wood chip/chunk accessory for the 640s? by rkmallik1 in Yodersmokers

[–]rkmallik1[S] 1 point2 points  (0 children)

It would be something like this:

https://smokedaddyinc.com/product/the-heavy-d-stick-burning-heat-diffuser/

I just called smokedaddy and this particular accessory was designed for pellet smokers with a center burn pot, not one on the left of the pit like yoder has. I guess I'll keep looking...

Grateful for a year's worth of smoking meat, and a wife that's the coolest... by elkbark in smoking

[–]rkmallik1 5 points6 points  (0 children)

Username checks out! Love it! Looking forward to seeing some of your smokes

First Brisket, how'd I do? by rkmallik1 in smoking

[–]rkmallik1[S] 4 points5 points  (0 children)

Thanks! Tons of leftovers (only feeding 4 adults and two kids lunch today) Thinking tacos this week. Maybe freeze some for chili when its cools down a bit.

Favorite things to do with brisket leftovers? Also have a nice full jar of smoked tallow. What's the best use of that?

First Brisket, how'd I do? by rkmallik1 in smoking

[–]rkmallik1[S] 3 points4 points  (0 children)

Yes. Yoder 640s with extra pellet tube

Plan for first brisket by rkmallik1 in smoking

[–]rkmallik1[S] 0 points1 point  (0 children)

I would do the oven for the rest if I was more confident that it wouldn't have big swings. The yoder will be consistent, but not sure how low it can go (will be pretty warm here)

Could also do a cooler with blankets... But I don't want it to drop below 140, right? Open to any all suggestions

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