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I just got a YS640S. I've watched just about all of your videos and many others and I can't seem to find any place where its recommended to take all of the extra pellets out of the hopper after each cook. Is that recommended or on a day like today, where it 85 and low humidity with no rain, would it be ok to keep the pellets in there if I know I am going to cook again tomorrow. I've heard you say, wet, but my smoker is under a covered roof on my back deck and there is no chance of any water getting near it right now.

Anybody that says a pellet grill “smokes” is VERY inexperienced, a dedicated smoker smokes! A pellet grill grills. PERIOD. It does not produce a genuine “smoke” flavor, nuff said, discussion OVER.

I did this on my electric smoker. ended up taking 19 hours because I forgot my smoker runs 10 degrees colder than the digital, but man it was honestly the best porkbutt I've had for the least amount of watching

Another great video. I think you have become the official or unofficial go to person for learning about Yoder, and cooking with it. My next smoker will be the Yoder YS640 when my current one dies. Keep up the great videos.

The only thing I would add is to give 10% as well. It took until my 40s for me to learn about money. Wish I had figured it out in my 20s. Living within your means and being debt free is life changing. I love your channel! Keep up the great work!

Dude. You and just about every BBQ "guru" all do the same thing. Y'all approach this like it's a damn precession engineering event! All the toys, all the nick knacks ain't gonna make good Q. And what's all this crap with freaking tallow? Unreal! You don't need ANY of that shit! Only time and try and try again will get ya where ya want to go!! And don't get me started on how many damn grills and smokers you have. I'm 63. Grew up in and around BBQ. You want to know the secret to amazing Q? Ready? LESS IS MORE!!! get a decent Brisket, put your rub on it, low and slow, NEVER rush it. Good wood, We always use Post Oak and maybe a little Hickory, if ya don't have Post oak? Use White oak. STOP over thinking this BS! Don't spend thousands of $$ on a damn smoker!!! I've been using the SAME offset we fabbed up in 1981, made a few repairs over the years but it still does what ya want it to do. So stop with who's dick is the biggest and quit BS'ing yourself and get out there and do it! Freakin' Morons......................smh

I have a pellet pro 1190. But after watching these yoder smokers. I'm definitely buying one. Way more versatile. #yodersmoker #Homerepair

Silly question here lol. When you are talking about the temperature and how to set it are you talking about temp in Celcius or Fahrenheit?

Hey Jake, I am looking at the 1975 & came across your channel. Presuming those are the 123A rib section, can you please confirm? Where did you get those, they are real deal legit! It's a BEAR trying to explain to a butcher or processor what I'm looking for. We've gotten 6 half beef over the last 10 years & NEVER once got what we wanted... never have found ONE butcher or processor that even owns the NAMP manual (HECK, I OWN IT & I'm in I.T.!). I sent pictures of the 123A & 130 sections, directly from the NAMP manual (including each description), just last month to the processor & they cut both our 123A & 130 section in half, perpendicular to the 3 (123A) & 4 bones (130)! :o\ Great vid, the dinos look amazing!

Just wanted to thank you for your videos and all the hard work you've done. I don't comment often but have watched a ton of your videos and have learned a ton from them. I've been grilling for years but only started smoking in the last 6-7 years, started with Weber Smoky Mountain, have a Weber Summit Kamado and last year bought the Yoder 640s, and a few months ago the Yoder Pizza oven. I love the fact that your videos are often the first time you've done something. I've learned a ton from them and have helped make the purchase of my Yoder so successful. I had no idea how much time you put into this but it makes sense and totally appreciate that you neee to focus more on life. Thanks so much for all you've done and am happy you are going to keep doing the Yoder videos. Just wanted to say thanks and let you know how much my family and I have appreciated all you've done because we've had some great cooks thanks to you and your videos.

I have a Yoder Pizza oven and watched your video using the ridged skillet for the wings, wondering if you think his pan and method would work with the Yoder up at 600? don't quite get the same amount of flame over the top so not sure it would work. (BTW I have same pan and used it to do a lasagna in the Yoder pizza oven and was amazing). Love your videos!

$200.00....you're joking.

on the 80/20 principal, what's the 20% of the things that make 80% of the difference. What the things that matter the most

Thanks for the great tips! The pizza on my Joe turned out great!

I couldn't disagree with this video more. When I bought my Trager at Costco, I had the cart handle in one hand and the largest brisket I could find in the other. I would disregard this clickbait video and cook what you want. There are numerous videos on RUclips, just like one, with great instructions on trimming and smoking a brisket. When I got home, I assembled the smoker and then seasoned it following instructions provided. While that was going on I was inside trimming the brisket while following the steps in videos, CHUDS BAR B Q is a good source. After a good seasoning and a short nights sleep, I was up at 4am to put the brisket on. Referring back to videos during the cook, BECAUSE THERES TIME FOR THAT, I made sure I was following directions. Minding the temp through the stall and then wrapping in paper, hitting 205, pulling the brisket, then letting it rest for 4 hours I had produced a brisket better than any I have found at any Bar-B-Q place, other than that at Hutchins Bar-B-Q ," blessed be the name," in Frisco Texas. Ribs and butts I have found can be unforgiving and had for a beginner. Planning ahead for the cook duration, allowing a rest period against when you want to cut into the brisket is key. I've rested a brisket for as long as 8 hours in an old ice chest with towels over the brisket to keep in the heat. It makes for an amazing product.

Great video, thanks. I put my chicken stand on a cookie sheet for easy clean-up, especially if I'm saucing on the grill.

I wanted to see the bone... How clean did it look?

Is the Yoder YS480 okay for a beginner or a Traeger 575.

Thank you for maintenance tips. We are installing the conversion kit today and updating our 7 year old Yoder to the new wifi version. We have owned a Traeger back when they were made in the USA and the Yoder is hands down more substantial and sturdy. LOVE the customer support and that it is made in Hutchison Kansas. This thing is built to last!

How easily does it roll? Seriously considering the 32" over the 23" but I would have to wheel in/out of my garage whenever I use it and it's A LOT heavier than the 23...💪😬

Good tips.. But something new buyers should be aware off.. The smoke will travel more than the smoke from a gas grill.. So unless one has a large property.... Half an acre or more.. Neighbors will be pissed...

Thanks Jake! Can't wait to try this one out. Happy to see the skin did crisp up.

Keith's...nice 👍- bird looks good too 🔥

I tried "chicken under a brick" from Mugnainiś recipe, in Yoder woodfired oven, and it turned out fantastic - best skin ever ruclips.net/video/cRqi_Hyzjfc/видео.htmlsi=J7_HxvTJldRU6vey

Thank you for your opinion on the Alfa Pizza oven! I’ve been pondering to purchase!

i'd eat that, twice a week if i had to.

My rub for chicken is salt, black pepper, seasoned salt like lawry's, granulated garlic, granulated onion, powdered butter and sugar. Beer can chicken is good. One of my favorite was to fix beer can chicken is on my weber kettle 26 in mastertouch. I have middle opened and charcoal banked on the sides I then start the charcoal with my grill gun then throw 2 pieces of wood chunks on each bank of coal then put my grate on the grill. Next I put my seasoned beer can chicken if the in the middle of the grill and cook till 150F then sauce lightly so my skin stays crispy. I am then going to cook till 160 of the chicken for carry over. The temp am trying to keep a temp of 400-425f in the kettle.

Good tips! I moved up from a KJ Classic to a Big Joe 2 and the thing I’ve yet to see anyone talk about is how to get an even cooking fire for a full grill. In a Weber this is easy but am I the only one who ever wishes there was a way to get rid of the usual hot spot in the KJ when grilling ten thick burger patties? Other than getting the lump well agitated and spread, about the only thing I think I’ve learned so far is to let the grill get heat soaked. That seems to help the coals around the perimeter burn hotter, and I’m pretty sure a basket helps get more air around the fire as well. Or to put it another way, the worst thing I’ve done is to use a chimney and not use my basket. I absolutely guarantee I’ll get a big hot spot for a good while right over the cast iron plate in the center. That I’ve learned lol.

Jake, I just noticed something on your Yoder, the bottom grates are different than mine and, my question to you is: did you move the top grate down to the bottom or is your bottom and top grate both diamond shaped metal?

Whats your favorite for chicken. Beer Can, Spatchcock, or Rotisserie?

That looks delicious. I never made beer can chicken. I wonder what the meat temperature reaches to from the inside, right around the beer can. The beer will not exceed water boiling temperature. The thermodynamics change, probaly resulting in parts of the chicken being juicier, and cooked to a loer temperature. Any evaporation from the can will be alcohol and some water, I diubt it will impart any flavor. It may be worth testing against a can of water.

Your beer can chicken looked good! Have you ever smoked a beef rib roast? Just wondering if it's possible.

Do you thing you could do wings the same way to get smoked wings, crisp skin, no sauce (dipping later)?

If you're gonna do a whole bird, it's rotisserie or spatchcock IMO. Nothing else comes close.

OH my. You found a KEITH'S

Love a great BEER CAN CHICKEN

Hot and fast Beer Can Chicken....Looks great and I am gonna have to give it a try!

Hey Jake. Will be starting out on my 640 journey here in a few weeks once my deck gets built so I appreciate all of your videos. Was wondering if you've tried the bear mountain gourmet blend pellets and if so what your thoughts were.

Number 1 thing Yoder and Fireboard need to do is go back to the whatever PID firmware they were using pre-2021 or so. At some point they "upgraded" the firmware to allow 50 degree overshoots before it even starts trying to turn the ship around. The problem with this methodology is that by the time you ACTUALLY start seeing reduced temps you're at a 75-100 degree overshoot. This never used to happen. On extremely hot summer days, this smoker has gone to an unrecoverable overshoot where the firepot is totally out of control. Yes my smoker is clean and ash free. This smoker works much better in winter because it limits it's ability to overshoot so far.

Yes! I do the Goldees way as well! Best I have ever done!

7 years with ours. Cooking reverse sear trip tip, and Yukon gold potatoes with sweet onions. It’s our favorite device to cook on!

Thank you for doing more Komodo Kamado content. There is very little on RUclips, if nothing more than to show off an amazing grill.

Do all brands have a flavour? What if you want to taste the flavour of seasoning you prepared?? It a brand you bought and usually use when bbqinh on a gas grill?

I don't know if I'm correct .. That you must use flavored pellets?? Or are there 'flourishes '.. do you can choose to taste the seasoning you prefer???

Fired up to hear you'll have some more KK content coming!

I KNEW that wasn't going to be enough charcoal.. I don't care what brand it is... Nice pork though !