Hello all, I am new to the Yoder world. I had been kicking the idea of buying one around for the last year or so and finally pulled the trigger and did it. I finally got it last Thursday and cooked on it yesterday. the thing is built like a friggin tank. First cook went ok, but like all new pits you have to learn what they like. I am impressed with the craftsmanship, and best of all its MADE IN THE U.S.A.
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
Welcome to the Yoder Family. I, too, am fairly new and understand getting used to the new equipment. Once you get it, it becomes an enjoyment. I look forward to hearing and seeing your future cooks!
so far my cooks have been pretty good, but still don't quite understand the damper System. I've also found the door thermometers never match the true temps and never read the same temperature. I will figure it out but would appreciate any direction I can get.
The damper on my cooker is about 5" from being fully pulled out to the right. It is always in this position, no matter if I am grilling or if I am doing low and slow. Some people pull it all the way out and leave it there, some have their own "perfect" setting that they like. There is no right or wrong position for it to be placed. Each cooker has it's own personality, as do the owners. Find what you feel works the best for you.
The door thermometers are not part of the controller system at all. They are just an indication of the temperature inside the cooker at that particular location. The gauges do not protrude far enough into the cooker to give you a reading of the center of the cooker, nor of the grate temperature, which is what the controller is using and displaying. You can document their readings, and the temperature display of the controller, to get an idea of the offset difference between the controller display and the gauges, and then know that if the gauge is reading a particular temperature, that the display should be at that reading plus the calculated offset. Depending on what is cooking, the gauges may also be skewed because of the air flow and heat blockage that exists.
Welcome!
I have the 640 as well, will NEVER use a Weber charcoal grill ever again. I might be able to be talked into a stick burner using lump though! 
I am in the process of selling my GMG- then ordering my 640! I plan to get the second shelf, sear grates and a cover! Ready to take it to the next level!
YS 640 competition cart
One more question for the group, if my 640 will spend the majority of the time on my deck, is the investment in the competition cart worth it? Thoughts? THX
YS 640 competition cart
Thanks a ton!! I have a walk way from my driveway to the deck which will help a ton!
YS 640 competition cart
My 640 has been order! The next 30 days will test my patience 
YS 640 competition cart
Does anyone have a recommendation on an all purpose pellet to use. I have pecan and hickory blends coming BBQ Delight from ATBBQ. Also have some Lumberjack hickory and a few blends to try
YS 640 competition cart
Finished my first cooks yesterday. Smoked 5 pounds of burgers to break up and use in my chili recipe for a B-Day get together today. Great flavor with hickory pellets. Then smoked 5 dozen wings. brushed with melted butter, light onion powder, light garlic powder, then a good all purpose spice. Smoked 180 for an hour. Then, 225 until 160 internal. coated in my hot sauce recipe, back to the Yoder at 250 for 30 minutes or so. The skin turned out a bit rubbery but reheated under a broiler to crisp them up. Great layers of flavor. Smoke - seasoning - followed by the heat.
I was very impressed by the even heat across the unit. I have been so used to hot spots on other cookers that I was sure this would as well. A bit on the wings hanging over the rack shelf near the edge of the diffuser, but not much at all!
Yoder all the way!
YS 640 competition cart
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