Hey fellow Yoder peps! Just would like to introduce myself (Matt) and my new Cheyenne that was dropped off today! I'm so excited 
to get this first burn going and my girlfriend "future wife" has already told me I'm not allowed to cook anything till she come's back home 
Now this is my old Char-broil 700 series smoker that I'm replacing with the Yoder, this thing has done many many great cooks for my family and friends. Makes a grate backyard smoker but leaks too much for my liking. 
Unpacked for the most part time to get this girl to the pack porch! And all I use is Oak wood That is a 1/4 cord in the back ground that is for smoking only this summer! 
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
Welcome to the group! And the Yoder Family!
2 - YS640 Silver Competition Carts
Thanks for the warm welcomes! I do have one huge question for you guy's! I have done a few hole chickens and cornish hens and each time I prep them like I use to they use to have great flavor! Now I'm not sure what I'm doing wrong, butter under the skins, a fair amount of seasons and after it comes to temp of 165 the chickens and hens are far more juicy and tender then ever before but no flavor in the meat! Only oak wood smoking just not sure how to get more flavor in the meat?!?!?
Thanks again Matt.
For more flavor in the meat I inject with a creole butter marinade, but there are many flavors to chose from.
MikesYS wrote:For more flavor in the meat I inject with a creole butter marinade, but there are many flavors to chose from.
Sweet thanks for the input, I'll have to give it a shot next time I do up a spachcock chicken. In a few days I'm gonna try out my "small" pork sholder 3.5lb'er and see how it turns out. LOVE this YODER when I can find the time to fire it up and put heat in the beast
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