Yoder Smokers Community Forum

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

Bump

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.

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

Yes, did you review the link? It explains exactly why the cooker does this.

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.

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.

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.

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!!