Ms. K, Author at Grill Nation

Thanksgiving Turkey on the Yoder Smoker

November 20, 2023 By Ms. K

We love us some smoked turkey legs. But when we’re craving turkey – I mean Turkey with a capital “T” – a more traditional roasted flavour often comes to mind. So we were curious how the big bird would fare on our Yoder YS640S Competition Smoker – we’ll say up front that we were very pleased, and impressed with how easy it was to prepare.

Oiling and Seasoning Turkey for the Smoker

We began with a frozen turkey thawed over several days in the fridge. On cooking day, we removed it at ~ 10:30 am. We rinsed, patted dry with paper towels, and air chilled in in the fridge until 12:30. Then, we oiled and seasoned it up, and popped it back in the fridge once more for a few hours. We got our Yoder going at ~ 2:30pm, giving it about 30 minutes to heat up to 300 F.

IMPORTANT NOTE: we did up our bird in summer with light, crisp fixings and sides. But it certainly got us thinking that a Thanksgiving turkey on the Yoder has a ton of advantages! Besides the turkey’s deliciousness (and close-to-roasted flavour that should please even your most traditionalist guests), you’ve just freed up your kitchen for a less cramped and chaotic holiday prep. Read on for some tips and ideas!

Inserting the Probe – Final Step Before Smoking

Once our bird was oiled up and seasoned and ready to roll, we stuck a probe in the breast. I know I’m a broken record when I say that the Yoder’s wireless FireBoard monitoring is awesome. You can keep an eye on your cooking and meat temps remotely – so convenient, especially on a hectic party day.

[Oh yeah – worried about using your Yoder Pellet Grill in colder temps? No need. Check out this article on the Thermal Jacket designed to keep your Yoder performing when the thermometer drops.]

Turkey with Probe - Ready to Roll — Turkey with Probe – Ready to Roll

In our competition-edition Yoder, we can’t get over how small our ~ 5 kg (~ 11 lbs) looks in the oven. Obviously, there’s room for bigger birds – even multiple birds if you’re feeding a big, hungry group.

Now for the hard-to-believe but not hard-at-all part: we closed up the oven and virtually walked away from the bird for the next 3 hours and 15 minutes. Other than popping in to baste the breast twice with melted butter, that’s all we did. Our indoor kitchen and our time was open for all the other cooking, cleaning, prepping, visiting and snacking a gathering (even a Thanksgiving gathering) entails.

After 3 hours and 15 minutes on our Yoder, the turkey was done and it was glorious. (Keep your eye on the temps, of course. According to the FDA, your turkey needs to reach an internal temp of 165F.) We brought it in and covered it with foil, and topped with a clean dish towel as it rested to keep things warm and snug. Wow – does a turkey stay hot a while. We rested it for about 40-45 minutes, but are convinced it would have been piping hot an hour later.

What we snacked on while we waited: just had to show off my cheese and cracker board above, featuring both traditional Oka and Oka Mushrooms and Truffle cheeses, a wheel of brie, assorted crackers, and some fresh strawberries and green grapes

And here it is…ready to carve.

A Zesty Green Salad for Summer Thanksgiving

To fit the summertime vibes of this bird, we went with a zesty green salad tossed with a bright Italian dressing, and homemade garlic croutons.

But there is no reason you can’t whip up more traditional Thanksgiving fixings to accompany the delectable Yoder-smoked turkey – we’re thinking mashed potatoes, cranberry sauce, roasted veggies, and your family’s fave casseroles and sides. (We haven’t quite figured out how to do homemade gravy since we’re not getting any of the necessary juices from over-roasting in a pan — but there are store bought options that can suffice!).

Ms. K's "GN Club" Sandwich — Ms. K’s “GN Club” Sandwich

And of course what would any Turkey or Thanksgiving feast be without the leftovers! We turned ours into a delectable Club Sandwich, and the next day we went with a Chef Salad.

Ms. K's Take on the "Chef Salad" — Ms. K’s Take on the “Chef Salad”

We’re all for traditions — but sometimes it’s time for a new one. Consider cooking your turkey on a Yoder Smoker this year. Happy Thanksgiving!

Don’t Forget the Membrane!

June 12, 2023 By Ms. K

Baby Back Ribs with Killer Hogs The BBQ Rub — Before you do any of this…

For those of you with years of smoky, lip-smacking pork rib bbq under your belts, this may seem like going back to square one. But it’s such an important tip that it really isn’t a tip at all; it’s a non-negotiable necessity of rib making.

We’re talking about removing the membrane or silver skin from the back of your pork ribs – and yes, there are better and worse ways to do it.

You will usually find a membrane on your pork ribs – glossy, connective tissue, a sort of shiny ‘film’ that lays over the bones. (Occasionally, butchers remove it for you. We’ve even bought pairs of racks where one rack had the membrane still attached, and the other had it removed. Bottom line: ALWAYS CHECK.)

The membrane absolutely NEEDS to be removed before oiling up, seasoning, or grilling. If you leave it in place, your flavours are not going to penetrate into the meat as desired. And worse – you’ll be left with ribs that are unpleasantly tough and chewy since this tissue doesn’t break down during cooking.

Shiny membrane or 'silverskin' still attached — Look for this – a shiny membrane or ‘silver skin’ still attached

There are various techniques for removing the membrane. If you’re using one that’s different from what we describe below and it’s working for you, keep doing it! Our hope though is that you’re not simple hacking it off in little bits and strips – a messy, inefficient and time consuming process (we’ve been there). There IS a better way!

Make a small slit in the membrane with a paring knife

First, flip the rack over so that you’re looking at the back side of the rack. If that tell-tale glossy filmy stuff is there, you’ve got yourself a membrane.

With the tip of a sharp paring knife, make a slit in the membrane. (We like to start at the “narrow side” of the rib rack.)

Coax membrane off rack with a dinner knife

Next, take a regular dinner knife and slip it into and under the slit. Wiggle the knife around to begin loosening the membrane.

Put the knife down and wiggle it just a bit looser with your fingers. (This sounds like a lot of steps, but it only takes moments – especially when you get the hang of it!)

Now for the fun part: Holding a paper towel in your hand, grasp the loosened bit of membrane. Steady the rack, and pull the membrane along the rack to peel it off. It should come off in a clean motion with little effort. (Soooo satisfying…)

Discard the membrane, and season up your ribs to your heart’s content.

Good eating starts with good preparation. Happy bbq, nation!

Prime Rib on a Yoder Pellet Grill

September 15, 2022 By Ms. K

Not sure what meat prices are like in your neck of the woods these days. But when prime rib roasts went on sale at our local grocery story, we had to snap one up. It’s summer, and we usually equate Prime Rib with Yorkshire pudding, hearty garlic mashed potatoes and other cozy fare. But we decided to go for it – and seize the chance to throw it on our Yoder YS640S Smoker

Yoder Smoker S640S Competition Smoker - Beautiful — Yoder Smoker S640S Competition Smoker – Beautiful

We fired up the grill, and brought it to a super-low 200 degrees F.

You can’t go wrong with a simple seasoning, so we chose our go-to blend of Malcolm Reed’s A.P. Rub and The BBQ Rub – no one does the basics better. And this way we figured we’d have to the best chance to tasting just what the smoker offers one of our all-time favourite cuts.

The 2.7 kg (~6lbs) roast took 5 hours to reach 132 F with virtually nothing for us to do. Now and then, we just needed to check our app linked to the built-in Fireboard temperature monitoring system (more info on this here). We might have stretched our legs once to go out and check the pellet levels, too. But truly – the Yoder makes this so easy.

We rested the meat for 30 mins, although we’d consider a 45 min. rest time for even more juiciness. While the meat did its thing, we roasted up some of the summer bounty from a local farm – multi-coloured carrots and purple potatoes. We boiled a yellow potato and a couple of cobs of corn for good measure, too – bringing summer sides to what’s often a winter dish.

Prime Rib - Plated and Ready! — Prime Rib – Plated and Ready!

The whole meal was delicious. The smoker worked great, and imparted a subtle smokey taste to the meat, which is what we were hoping. It may not replace our much-loved approach somewhere deep in December when we’ll be roasting prime rib indoors and whipping up Yorkshires and mashers – but it’s certainly a worthy option!

Whole Chickens on the Yoder YS640s

July 6, 2022 By Ms. K

Chicken with Malcolm's Bird Brine and essential seasonings — Chicken with Malcolm’s Bird Brine and essential seasonings

We threw a couple of whole chickens on our Yoder YS640S Smoker the other night. At about 3.5 lbs a piece, we enjoyed chicken for dinner and for days (salad, sandwiches, snacks). Super impressed by the flavour, texture and the ease of preparation.

We started by brining the birds overnight in the fridge using Malcolm’s Bird Brine. We then patted the chickens dry, and air chilled them for about four hours. After that, we oiled and seasoned them up, and stuck them back in the fridge for another 90 minutes before cooking.

A note on seasoning: we used our go-to Killer Hogs seasonings (The A.P. and BBQ Rub) and the results were delicious. BUT – that brine imparts a lot of saltiness. Next time, we’d dial back the seasoning to get more flavour and a less salty finish. (If you’re brining your birds, be warned and be wary!)

On the smoker and ready for slow cooking action

We got the grill up to 350F and put the chickens on. Plenty of room in our Yoder for the magic to happen.

The spacious Yoder YS640S cooking space...just wow — The spacious Yoder YS640S cooking space…just wow

We cooked the birds for 90 minutes until the breast meat read 165F. Then we let ’em rest for about 15 minutes.

Resting and lookin' pretty! — Resting and lookin’ pretty!

We were really impressed with the look and texture of the skin and the meat. Crispy and nice colour for the skin, and super juicy meat inside.

The level of smokiness was exactly to our taste when it comes to chicken – as in, just a hint. It was not overpowering at all. Just enough to make the birds special and give them a little ‘something’ over oven-roasting.

Crisp skin, juicy meat, and the perfect hint of smoke. Delish.

The chicken was delicious carved and served hot, paired with a homemade Greek Salad. It was also fantastic cold for the next few days. So tasty that leftovers weren’t at all tiresome.

Another win for our Yoder YS640S Competition Smoker!

Where’s Summer? We’re Ready to Grill!

April 18, 2022 By Ms. K

Well, we’ve cracked the mid-April threshold, and we’re still digging ourselves out from yet another load of snow. In these parts, we love a good extreme-conditions, winter-grilling tale – but we are chomping at the bit for some warmer grilling times!

Here’s hoping that many of you in the Nation are already stripping down to shirtsleeves and grilling to your heart’s content. But for those of us still floundering in flurries, here’s a gallery of some of last year’s greatest hits from our still-rather-new Yoder Smoker, the Yoder YS640s pellet grill. Let’s hope these pics help to coax summer grilling time our way…

Burger Patties
Building Burgers
Burger Art
Beef Short Ribs
Smoking the Short Ribs
Shorts Ribs in Red Wine Braise
Short Ribs Plates
Pork Shoulder
Pork Shoulder Seasoned with Killer Hogs Rub
Pulling Apart Tender Smoked Pork
Pulled Pork for Days
Pulled Pork Sandwich
Seasoning a Beef Brisket
Come closer…
Brisket in Butcher Paper
Brisket Plated
Salmon
Salmon Flaking Beautifully
Salmon Plated and a Crisp White
Baby Back Ribs
Traditional Boston Baked Beans
Best Version Ever of Pork and Beans

You’ll notice a few common themes in our gallery that deserve a shout out. First, all this glorious food was prepared on our spectacular Yoder Smoker’s Yoder YS640s pellet grill. We bought ours through the good folks at Luxe Barbeque Company – assembled and delivered, thank you very much. We often find ourselves stocking up on pellets, specialty seasonings and other grilling supplies at this one-stop luxury bbq stop.

Speaking of seasonings, we’ve been taking our grilling and smoking to the next level with the superb line of Killer Hogs barbecue rubs and seasonings, created by brothers Malcolm and Waylon Reed. Big shout out to Malcolm not just for the killer blends, but also his awesome recipes and smoker video tutorials. We’ve certainly learned more than a thing or two about doing ribs, pork shoulder, brisket and more from his award-winning competition bbq expertise.

Finally, as you can tell from our pics, we like our wine. Our go-to local shop for the finest bottles as well as curated cottage cases for easy summer sipping is Jones and Company Wine Merchants. A friendly, first-class shop!

Looking forward to summer (- if you find it, let us know)!

Winter Cookery: The Thermal Jacket for the Yoder YS640s

February 14, 2022 By Ms. K

Nothing says Christmas Holiday Dinner like baby back ribs.

Okay–maybe not.

But then again, why not? If you’re like us, the answer up until now is that for a big chunk of the winter, it’s just too darn cold to be thinking of smoking meat low and slow outside. That’s why we were excited to come across Yoder Smokers’ Thermal Jacket for our Yoder YS640s pellet grill.

YS604S with Thermal Jacket — YS604S with Yoder Smokers’ Thermal Jacket

The jacket is an insulated cover custom-made to fit over the cooking chamber of our YS640S. It’s a three-piece system that easily attaches to the unit and to the other jacket pieces with simple hooks straps.

Another View of Thermal Jacket on Yoder YS640S

The idea is that when the cooking chamber is insulated, your smoker won’t have to work as hard – i.e., consume more pellets than necessary – to fight cold outside temperatures.

Note that the thermal jacket is specifically designed for low cooking or “smoking” temperatures (below 300 degrees). Yoder recommends that you remove the jacket for higher temperature cooking.

We gave our insulating jacket a whirl on December 23rd when the thermometer dipped to -9 degrees Celsius (about 16 degrees Fahrenheit). It definitely gets colder than that around here, so we’ll be updating you on our experiences with more frigid temps.

As you can see from the time and temperature chart above, we were able to keep a low smoking temperature (~225 degrees) nice and steady for hours – exactly what our Holiday Ribs needed. Despite the cold temperatures, we went through an average amount of pellets and didn’t have any problematic temperature swings.

(BTW – we’re totally loving our smoker’s built-in FireBoard wireless temperature monitoring technology, where the screenshot above is from. It lets you monitor what’s going on with your grill via an app on a tablet or smarthphone. Handy all year round, but especially welcome when it’s cold outside! Read more in our Yoder Grill overview.)

Ribs in late December is no longer just a dream thanks to our new Yoder Thermal Jacket. At about $270 US, it’s not cheap but it saves pellets, constant checking, and the potential for weird temperature swings when what your meat needs is consistency. In our books, it’s a win.

We definitely recommend that cold-weather citizens of Grill Nation with Yoder Smokers’ pellet grills check it out.

Baby Back Ribs on Yoder Smokers YS640S Smoker

August 3, 2021 By Ms. K

One of the primary reasons we invested in a Yoder YS640S Smoker was the ability to make a mess of baby back ribs. Our first attempt turned out really well, and we learned a few things for next time (which is right around the corner). Let’s get right to it!

First, after zipping off those membranes, we prepped two racks of baby back ribs by brushing on a coating of yellow mustard and a generous sprinkle of Killer Hogs The BBQ Rub.

Meanwhile, we filled up the smoker’s hopper with pellets and got it heated to 225 F. For reference, it probably took about 20 minutes or so to get to temp. (We’ve been allowing about 30 mins. in our planning for the heat up process just to be on the safe side – and have never been sorry.)

Another look at the Yoder Smoker — The YS640S Smoker from Yoder Smokers

Once the ribs went on, the whole process was set to take about 4 hours, give or take. Unlike some other meats, we weren’t using a probe with ribs (too finicky) – instead we planned to cook according to some timed steps, and a bit of peeking. Basically: 2 hours of low and slow cooking and smoke absorption, ~ 2 hours (or less) with racks wrapped in foil, and about 30-40 mins unwrapped and sauced.

The first step was to get the ribs onto the smoker. For the next two hours, it was all about low and slow cooking, and allowing the ribs to absorb all that smokey goodness.

Ribs on the Yoder Smoker's S640S Smoker — WRibs on the Yoder Smoker’s YS640S Smoker

With the ribs taken care of for the next while, we moved back into the kitchen and mixed up a tasty pot of Boston Baked Beans as our featured accompaniment. (We used a slightly different recipe than the one linked to here – our recipe came with the pot – but there seem to be a few variations out there. The beans themselves seem quite forgiving and flexible!)

Making Boston Baked Beans for a Scrumptious Side

We took a pound of navy beans, pre-soaked overnight, and brought them to a boil to soften them up. We then mixed them up in our super-cool, authentic Boston Baked Beans pot with thick cut bacon, molasses, brown sugar, onion, s&p, spices… Even at this point this tasty side smelled goooooooood. This baked in a 300 degree oven for a good 3 1/2 hours, so it was a good match timing-wise for the ribs.

Prepping the Boston Baked Beans (Bacon!)

Of course, we could have made the beans in advance and simply kept them warm for dinner, but making them while the ribs did their thing on the smoker happened to work great.

Preparing the Crutch with Margarine, Brown Sugar and Honey

All right – back to those baby backs! With the beans doing their thing in the oven, after about two hours of smoking on the Yoder it was time to bring the ribs in for some TLC. They’d taken in a great smoke flavour, but we weren’t done yet.

To hasten the cooking (and eating) process and keep everything moist and wonderful, we used the ‘Texas crutch’ technique. To prep the crutch, we laid out a sheet of foil for each rib, smearing them with some margarine, a sprinkle of brown sugar and a drizzle of honey to create a tasty, moisture-enhancing glaze.

Note to ourselves (and maybe to you, too) – we went a little heavy handed on the spread this time around. We’ll be more sparing in the future. You’re not making a sauce here, you’re just giving the meat a ‘crutch’ to hasten things along.

Rack on Margarine, Sugar and Honey "Glaze" — Rack on Margarine, Sugar and Honey “Glaze”

Wrapping the racks snugly is a crucial part of the crutch to be sure to prevent leaks. Once this was done, our ribs went back on the grill for another 2 hours.

For these particular racks, we actually found that this step was a bit long. The meat was literally coming off the bone – and while still ultimately tasty, it wasn’t ideal. Pitmasters actually strive for a situation where you can bend the rack and see the meat crack. You’re not wanting the rack separate into pieces (see below). We’ve since found that an hour and a half is more like it!

We knew at this point that our ribs were a bit more done than we wanted, but we continued with the plan anyway. We removed the racks from the foil and sauced them up. They then went back into the smoker for about 30-40 mins. more until the sauce got tacky. (You want your fingers sticky, right?)

All in all, not bad for a first try.

Baby back ribs, Boston baked bean, and Ms. K’s Homemade Slaw made for a pretty fine meal.

Pork Shoulder on the YS640S Yoder Smoker

June 30, 2021 By Ms. K

9 1/2 lb. Pork Shoulder Fresh from the Grocery Store

One of the first things we tried on our new Yoder Smoker’s YS640S Smoker was a 9 1/2 lb. (4.3kg) pork shoulder blade roast. Turned out that pulled pork heaven was a mere 14 hours or so away. Did we learn some stuff? Yup. Would we tweak things next time around? Sure. But was there a delicious learning curve to be had? You’d better believe it.

Our epic day began at about 4:30 am to get the smoker going. (The alarm was set for a more decadent 5:00am wake up call, but we just couldn’t wait.) We loaded up the hopper to the max with 20lb of wood pellets (Pitmaster’s Choice Premium Fruit Blend Pellets to be exact). We set the smoker for a super-low 200F and waited about 30 minutes for it to get to temp.

Found the fine looking roast below at my local grocery store where pork shoulder roasts happened to be that week’s featured item. Always nice when that happens.

As we waited for the smoker to be ready, we rubbed the roast with some canola oil (mustard would have worked, too) then seasoned with a one-two punch from Malcolm Reed’s Killer Hogs line of spice blends: A.P. Seasoning and The BBQ Rub. (For you Grill Nation Canucks out there, we order our Killer Hogs and other premium BBQ spices spices from The Rub Shack located in London, Ontario. Great selection!)

Seasoning up the Pork with Killer Hogs Seasonings

For our cooking method, we decided to follow pitmaster Malcolm Reed’s ultra low-and-slow, no-wrap pork shoulder method. Definitely check out his detailed video tutorial for a masterclass session.

The no-wrap method aims to infuse adequate smokey goodness into the meat and allow the roast to develop a beautiful bark. You’re shooting for an internal temperature of about 200F (195-205F). But you do need time. Lots of time. (In the video, Reed’s roast takes ~ 14 hours, and ours came in around the same. More on this below.)

Pork Shoulder Getting Started on the YS640S

For hours and hours, our roast was a-smokin’. We kept the smoker at 200F for about 12 hours. During that time beginning at about the 8 hour mark, the roast’s internal temperature stalled out as expected between 158-170F. It literally wouldn’t budge. (Using our smoker’s built-in Fireboard technology, we were keeping track of all this remotely with an app – but we did step out on the deck fairly often to peek.)

This ‘stall’ point is of course the point where other methods have you wrap the thing, urging those internal temperatures to keep on rising.

We waited as patiently as we could through the stall. But after about 4 hours seeing no change (so, about 12 hungry hours now into the process) we decided to bump up the smoker’s temperature to 250F. It was getting late, we were getting hungry, and we’d been smelling smoked meat all day for Pete’s sake. Anyway, raising the temperature got things moving in the right direction.

The roast came off the smoker at about 7pm with an internal temp of 190F (a little below what Reed recommends). This was 14 hours after we put it into the Yoder.

Then we had to rest it for about 30 minutes which may have been the hardest part of all. But look at these pics – the meat is as tender and buttery as it looks, and the bark had a pleasing bite.

Pork Shoulder Falling Apart and Ready to Go

These Bear Claws are an indispensable tool for pulling the pork apart.

Shredding the Pulled Pork with Ultra-Handy Bear Claws

…and look at what we made! Mmmm-mmm. We feasted on pulled pork sandwiches for days and shrink-wrapped and froze three generous portions for future meals. Hard to argue that all that time and waiting isn’t worth it when it tastes like this.

Our new Yoder YS640S definitely shone throughout the process and made start up, smoking and cleaning up ultra easy. I should note that we did end up topping up the hopper with pellets several hours in. AS we get acquainted with this machine, we’re finding that it uses about 1 1/2 lbs. pellets per hour, so for a huge smoking day like this one, simply filling once isn’t enough. Something to keep your eye on.

All in all we buy the logic of Reed’s no-wrap method. The meat was certainly buttery tender, perfectly infused with smoke, with a pleasing bark. It is a long process though.

You’ll notice that in Reed’s video, he puts his roast on overnight aiming to serve pulled pork at lunch. So, you’re sleeping during a lot of the waiting time, and not really tense about whether it will be done or not. Putting it on in the morning and aiming for dinner – even a later one – got a little tense as we started to wonder if we’d ever get around to eating. We had no choice but to bump up the temp to push it along this time.

Next time, we’re planning on raising the smoker’s temp from 200 to 225 after about 5 hours, then moving it up to 250F if need be. This might help us get to the more ideal 195F internal temp – and sooner. We’ll let you know how it goes!

Pulled Pork Sandwich with Chopped White Onions and Ms. K's Homemade Coleslaw — Pulled Pork Sandwich with Chopped White Onions and Ms. K’s Homemade Coleslaw

Great results from this method and our first time doing pork shoulder on our Yoder YS640S. More Yoder experiences coming soon…

The Yoder YS640S Competition Smoker. It’s Here.

June 13, 2021 By Ms. K

Yoder Smoker YS640S Competition Smoker - Beautiful — Yoder Smoker’s YS640S Competition Smoker – Beautiful

There’s a new addition to our outdoor kitchen, and it’s a serious piece of equipment. Our Yoder YS640S Competition Smoker has arrived. It’s big, heavy, solid, and very impressive. We thought you’d enjoy an ‘unboxing’ tour and a few comments about the unit.

So, we got it up on the deck and love that despite the beefiness of this competition-worthy wood pellet smoker, the YS640S fits surprisingly well on our deck. And it’s so well-built that it really is an attractive thing (if you’re into grills, of course). Speaking of looks, we chose the black and silver style, but a flashier orange and black option – as well as custom cart colours – is also available.

As a competition grill, it’s meant to be mobile. We like how even if we’re staying put and smoking at home, the solid tires make it easy to pull the unit away from the wall and reposition when desired.

Of course, what really matters is how it performs. We were drawn to the YS640S for the promise of top-notch slow-and-low cooking, and the ability to sear at extreme temps. So far it’s met and exceeded our expectations for ease-of-use, clean-up and most importantly, results. (Cooking and food-related articles coming soon with mouth-watering pics.)

We ordered our YS640S through our local barbeque supply dealer, Luxe Barbeque Company. They had it pre-assembled so that on delivery other than popping on the front and side shelves, there was little for us to do. The delivery was definitely a two-person job (the machine weighs in at a cool 418 lbs). Getting it into place was not without its challenges – the guys had to negotiate a few steps up onto the deck (thanks, guys!).

The shot above of the cooking chamber shows off the awesome construction of the YS640S – and its spaciousness. You can immediately picture smoking multiple pork shoulders, chickens or turkeys if the need arises, all super-doable with this sort of capacity.

Here’s the hopper where you drop in your wood pellets. The auger at the bottom automatically feeds the pellets into the fire pot within the chamber.

And here’s said fire pot in action:

The hopper holds 20 lbs of pellets. We’ve already taken advantage of Luxe’s pellet-delivery service to keep the fires burning, so to speak. So far, so good.

Two-Piece Heat Diffuser with Access Door in Yoder cooking chamber

Above is a photo of the the Two-Piece Heat Diffuser with Access Door. The ‘access door’ is the removable piece directly above the fire pot. This insert is the critical piece that gives you the ability to smoke at low temps, then to crank things up and sear. With the door above in place, you can maintain low temps for hours and hours in the chamber.

Yoder Smoker - Access door on two-piece diffuser removed — Yoder Smoker – Access door on two-piece diffuser removed

Remove the door as shown above, now you’re able to crank that heat, place grill grates directly above the fire pot, and sear your meat at scorching temps surpassing 700 degrees Fahrenheit (Yup. We’ve done it. And it heats up fast).

An important note on the two-piece diffuser with access door: this part is supposed to be standard-issue with current YS640S units. However, on arrival ours came with the one-piece. Our dealer informed us that some of the newer models have still been shipping with the old part. He made sure we got the correct piece a.s.a.p. – but, be warned. Here’s the thing: you really can’t sear without the two-piece and its access door, and sold separately it will cost you a few hundred dollars. So, this is something to check as soon as you get your machine – it’s supposed to be included!

Above is a shot of the underside of the hopper lid, with some handy cooking tips and a meat temperature chart.

Here’s digital controller unit, located on the front side of the hopper. This is where you fire up the grill and monitor the temperature of the chamber and the meat, too (with a probe) if desired.

So this is pretty cool – the YS640S comes outfitted with FireBoard’s awesome wireless temperature monitoring technology letting you monitor grill and meat temps using an app on your phone or tablet. Not only that, you can create cooking programs with target times and temps, view graphs, get notifications, and keep an ongoing historical log of your sweet outdoor cookery. We’ve talked about using FireBoard digital thermometer before and have always been impressed; the fact that the YS640S has this technology built right in is a huge plus in our books.

Coming soon: several articles showing the YS640S in action where we’ll do a deeper dive into the smoker’s features and our thoughts on function so far. For now, we’ll leave you with this tasty teaser shot of a 10lbs. pork shoulder we smoked on our YS640S according to the expert directions of Killer Hogs’ Malcolm Reed. Grill on, nation.

Killer Hogs Sauces and Rubs

August 17, 2018 By Ms. K

Killer Hogs Rubs and Sauces

Every now and then you try something new and it’s so good it becomes your new standard. That’s what happened to us this summer after discovering the Killer Hogs line of sauces and rubs.

Killer Hogs is in fact an award-winning (many times over) bbq competition team comprised of brothers Malcolm and Waylon Reed. These guys know what they’re talking about, and they love sharing their passion as is evident in their friendly, entertaining and very useful bbq tutorial videos.

Their products are truly worthy of their reputation: flavourful, super versatile, and awesomely tasty in every mix-and-match combo we’ve tried. We highly recommend that you grab some for yourself.

What I’m finding myself most excited about is this gem below, Killer Hogs A.P. (All-purpose) Rub.

Killer Hogs All Purpose Seasoning

The ingredient list is deceptively basic (salt, garlic, spices, etc.); whatever magic they do in the mixing makes this an outstanding blend to put on every kind of meat. It works really well alone, and we’ve had several steaks dressed in nothing but A.P.

But what’s really got us going is the layering technique Killer Hogs suggests in their tutorials. We layered these three on a steak the other day, and couldn’t get over the robust flavour and colour.

Killer Hogs – A Tasty Trio of Rubs

We’ve had fun around the grill combining the rubs in different ways (dialing back this, amping up that…) and haven’t gone wrong yet.

The sauces are also good bbq fun. The BBQ sauce, for instance, is loaded with smokey-sweet-fruity notes I haven’t tasted anywhere else. We do find though that the rubs are so darn good, there’s often no need to dip into the sauces, tasty as they are…

Killer Hogs BBQ Sauce

So do stop in here soon for most posts about this line of rubs and sauces soon as we’ll surely be doing more experimenting. (And head over to the Killer Hogs website for some truly inspiring bbq tutorials – definitely worth a look).

For more info about Killer Hogs products, helpful how-to videos, and Killer Hogs competition barbecue, visit www.killerhogs.com