I have had my YS1500 for several months now, and I'm still amazed at its ease of use. And I am a 8 year Traeger owner, past Traeger factory rep and stick burner owner. Here's my question and observation. I used to figure 12 + hours on brisket smokes, using full packer briskets. I have noticed however with the Yoder, it is much less. I just finished smoking 5 13-15 pound packers, and they hit 200 -210 in 9 hours. I do trust the temps, and the smoke penetration is still excellent. I personally think it is because of the stability of holding a very steady 225 temp. And I never, ever peak. I fire it up to 350, rub the briskets and throw then on and reduce the fire to 225, then to go bed. I wake up 6 hours later and wrap them in foil. Didn't even test the temp, just threw them back on the fire. I went back out at hour 8 to plug in the digital thermometers in, and they were right there, almost ready to take off. I was shocked. So I waited for about 45 more minutes and turned the smoker off, grabbed an analog thermometer just to double check, and yep, they are all done, 205-220. Gonna let them rest in the smoker for awhile, then put them in the cooler until the owners come and claim them. Do any of you have the same experience? This seems to more than make up for the higher pellet usage IMHO.
Craig Brandon
Cookin' With Grace Ministries.
Cookin' With Grace Ministries
YS1500, Traeger BBQ124
I think that you have answered your own question. Cooking on a Yoder vs. anything else, is like cooking in cast iron vs. foil.
Awesome job, we give extra points for pictures.
Herb, I completely forgot to take photos, and they're all wrapped in the igloo now. I cooked one flat for a lady and put it on the bottom rack. It's resting now as I'm going to slice it for her. I'll take some photos of it. First flat I've ever cooked, and I've been doing this for 30 years.
Cookin' With Grace Ministries
YS1500, Traeger BBQ124
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