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December 20th, 2016, 11:46 pm
#1
* Abilene ** Abilene *
  • Joined: June 7th, 2016, 9:55 pm
  • Posts: 5

Herb

I called upset this summer because I would turn on my YS640 and it would shoot well over 350 before it stabilized. It would shoot to almost 400 degrees. They told me that was normal and I didn't have to do that. They said I could set my temperature as soon as I turn the smoker on. Is this true? Everything I read from you says not to. I am smoking some briskets for xmas and would like to know. Thanks in advance

December 20th, 2016, 11:48 pm
#2
* Abilene ** Abilene *
  • Joined: June 7th, 2016, 9:55 pm
  • Posts: 5
December 21st, 2016, 7:49 am
#3
* Kingman ** Kingman *
  • Joined: September 3rd, 2014, 11:04 pm
  • Posts: 422

Yes. Let it run for 10 min or so and set the temp you want. Or sooner IMHO. If I'm doing a bunch of stuff on at once at 225 for example, I let it stabilize at 350 then put the 60 lbs of meat on, then drop temp to 225. Becase I had it open so long it drops under 300 anyway.

December 21st, 2016, 12:05 pm
#4
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December 21st, 2016, 2:30 pm
#5
* Abilene ** Abilene *
  • Joined: June 7th, 2016, 9:55 pm
  • Posts: 5

does yours ever shoot over 350? If so how high?

December 21st, 2016, 3:16 pm
#6
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Yes, did you review the link? It explains exactly why the cooker does this.

Yoder_Herb
December 21st, 2016, 10:40 pm
#7
* Kingman ** Kingman *
  • Joined: September 3rd, 2014, 11:04 pm
  • Posts: 422

Pdiddy0707 wrote:does yours ever shoot over 350? If so how high?


Somewhat. I don't worry about it anymore. I run 350 on startup for many cooks. After 30 min I put the meat on and set the temp. I check it 30 min later and go to bed. 4-5 hours later I get up to check the 60 lbs of pork on my smoker. Rotate/warp/ pan/foil as needed, back to bed for 2-3 hours.

I have a Yoder pellet smoker. Over 3 years. 500lbs easy of just pork butts. Not counting brisket/chickens in the 9 at a time range/steaks etc. Turkeys etc.

The big fancy stick smokers get a 50 deg spike? Happens all the time.

You want under 50f spike? You ever check the oven you own, now that can open your eyes..... Many if most ovens are 20f+- off when you buy it... Modern ones have a setting. And that's not counting temp spikes/dips.

December 22nd, 2016, 9:34 am
#8
* Wichita ** Wichita *
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  • Joined: December 20th, 2015, 4:30 pm
  • Posts: 171
  • Location: Wichita, KS

Mine spikes like crazy also, it's a wood fire though and to be expected. When I first got my cooker I had all the temp gauges ran and was monitoring everything all the time and it was stressful trying to tweak it all the time. I finally one day decided the hell with it and just used my thermapen and the cookers control box display as well as the door therm.... Essentially I trusted the cooker.

I have never looked back and the meat is better now then ever.

I know a lot of people love to monitor the temps and that's fine but if your expecting this to operate perfectly you're unrealistic. It's a wood fire.

Good point above on the oven... I temped my over on a 400* cook of a roast and ranged from 320-470 at any given time and the oven is less then 3 years old.

Set the cooker and forget it. The cooker will do its job.... you do yours and drink a beer! Ha.

Wichita, KS!
New to pellet grilling/smoking

YS-640 ON ORANGE COMP CART
December 22nd, 2016, 7:25 pm
#9
* Cheyenne ** Cheyenne *
  • Joined: May 18th, 2015, 9:25 pm
  • Posts: 62

I have a YS480 and just set it at 250 for everything. I swing between 225 and 275 but pretty close to 250 for the most part. That's what I'm used to on my Wichita, so it's all good.

March 20th, 2021, 8:42 pm
* Abilene ** Abilene *
  • Joined: March 20th, 2021, 8:03 pm
  • Posts: 1

I am brand new to Yoder and this forum, and I am looking for ALLLLLLLLL of the information. I am not excited about the large temp swings on my new YS640S with the ACS controller. I understand the initial overshoot, but while maintaining temp at 225, I see +/- 20 degrees. I've read through this and the "thats just how it is" and "its a wood fire" is a lame excuse for a $2000 grill don't you think? I specifically heard how amazing temp regulation was and how amazing this ACS controller is, only to find out my neighbors $600 Green Mountain grill holds temp better?

To me, it appears the PID is set too slow, and needs to be more aggressive . I just ran a test between my 10 year old Traeger and my brand new Yoder , used the Yoder Temp probes and Fireboard app to monitor, the Traeger held temp substantially better. (substantial is a relative term, +/- 4* vs +/- 20* is substantial in my book)

How do I fix this?! I have wanted this grill since the day I laid eyes on it!!

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