Here are some pictures (sorry about the quality) of some larger cooks that have been done on the YS640 and the YS1500. This will give you an idea of the capacity when you are wondering "how much could I cook at once?".
YS1500
- Case of salmon fillets all smoked at once on a YS1500 using cookie cooling racks to quadruple the smoking capacity.
- 8 pork butts on the bottom grates of a YS1500.
- 4 16 pound turkeys on a YS1500.
YS640
- Pork Butt bacon.
- Chuck roasts for pepper stout beef.
- 15 racks of ribs with rib rack.
- 8 pork butts and 2 chickens.
- 6 pork butts.
- 4 chickens, 3 racks of ribs and a brisket.
- 4 pork butts, 4 chuck roasts, 4 chickens and 2 meatloaves.
- 2 16 pound turkeys.
- Joined: May 10th, 2014, 12:33 pm
- Posts: 576
- Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
Here are a few pics from my cooks
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- I lost count at 27 beef tri-tips on my ys1500
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- 15 Racks of St. Louis Cut spare ribs on my ys1500
Couple slow days. Only 13 racks on the 1500 and only 7 pork butts in the other
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great idea on a much needed thread Herb,,,
done nicely...
~20" Yoder "Swiss Army Knife" Stick Burner~
I guess I need to step it up a little.
- 9 racks and a pan of beans on a D24.
(had about 30 lbs of pulled pork and shredded chuck warming in the vertical chamber too)
TcircleT wrote:I guess I need to step it up a little.
hard to fathom just how many rib racks would fit in one of these Durango 24"ers with the top shelf
and rib racks...
quite a load I'll bet...
~20" Yoder "Swiss Army Knife" Stick Burner~
I didn't think it would fit, but it did. There are 41 racks of ribs crammed in my YS1500. I really, really don't recommend cooking like this but in this instance, I needed to! The air flow is not as good as it usually is and the curled up ribs could be better however, in a pinch, it worked.
http://instagram.com/p/sgGOn8SQNj/?modal=true
House of Q
HouseofQ.com
Ditto! How did the ribs come out cooked curled up like that? I have to do about 25-30 racks in mid-October and I only have a 640. Not sure how I'm going to get them all in there...Might have to do 2 cooks, but still have to get 12-15 racks in the 640 at a time. I was thinking of cutting the racks in half and standing them up in rib racks but don't know how many I will be able to fit in. Also considering Herb's salmon setup with the cookie cooling racks and taking out the second shelf in the 640. One cool aftermarket idea for Yoder would be a salmon or rib rack that could load the smokers to the gills!
It worked and the ribs cooked.... but were they like my competition ribs, no.... if there is a cross over or part of the rib rack is "covered up" because of being coiled up, the bark doesn't set and there is less smoke in that area. Cutting racks in half is not a good idea... it doesn't save you anything other than simply handling smaller pieces. I'd suggest rib racks or a few of them so the racks do get air circulation (smoke). Beyond that, curling up works.
BBQ Brian
House of Q
HouseofQ.com
Great, now I'm hungry.
I just have to ask..... that is A LOT OF FOOD! LOL what do you do with it all? feed an army or freeze some of it?
Absolutely. It costs just as much to cook one hamburger as it does to fill the cooker up. Vacuum seal and freeze what is not eaten.
I comfortably fit 6 pork shoulders on my Loaded Wichita on the lower racks. It was about 50 pounds pre-cooked weight. In my opinion, that's about all I would try to cram on the lower racks.
This was about 3 hours in...
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