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Prime Rib on a Yoder Pellet Grill

September 15, 2022 By Ms. K

Prime Rib Sale
Prime Rib Sale

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.

Yoder Smoker S640S We Have Fire
Yoder Smoker S640S We Have Fire

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.



Carving the Roast
Carving the Roast

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.

Later Summer Veggies
Later Summer Veggies

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!

Filed Under: Love Your Meat Tagged With: Killer Hogs Seasoning, Killer Hogs The A.P. Seasoning, Killer Hogs The BBQ Rub, Malcom Reed, Pellet Grill, Prime Rib, wood pellet smokers, Yoder Smoker YS640S, Yoder Smokers

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.

Two birds seasoned and ready
Two birds seasoned and ready

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
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.

Juices flowing...
Juices flowing…

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.
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!

Filed Under: Grill School Tagged With: Killer Hogs Seasoning, Killer Hogs The A.P. Seasoning, Killer Hogs The BBQ Rub, Malcolm's Bird Brine, Malcom Reed, Whole Chicken, Yoder Smoker YS640S, Yoder Smokers

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