Yoder Pellet Smoker Review

Yoder smokers are some of the top smokers in the industry. It should be the reason they make other competitors work harder to get their smokers equally good. The Yoder products are also synonymous with the best durability and size. It should be more reason to find yourself opting for one right now.

We will look at some of the features that make the smoker stand out and why you should get one for yourself. Let us get into the review.

Key Features

Design and construction

The manufacturer uses a 10-gauge steel metal. With such a heavy gauge material, it is going to last for years to come. With such size and weight of the unit, it might take longer to fully warm up, but it will be worth it. Thicker material will hold the temperature better than when it would have been for thin material.

The hopper on the other hand has a 14-gauge metal. In comparison to other units on the market, you will find that they have thinner metals as compared to this hopper.

Control board

The controller board of this Yoder pellet smoker is designed to be weatherproof. It should be great considering that the smoker will spend most of its life outdoors. The control board allows for granular heat adjustment from 150 to 600 degrees. It has a 5-degree increment to keep the increments small, but better for various applications.

Any other buttons on the control board are easy to identify what they do. As a result, the manual might not be needed all the time you have to use the smoker.

Fan

The blower fan of this unit has a rating of 110CFM. With this rating, it is able to direct enough air across the burn pot. This helps to maintain an efficient burn in the smoker. At the same time, it can help create convection heat within the unit’s cooking chamber. As a result, you have better and even cooking across the grate. It is the reason the smoker leaves you with evenly smoked meat.

The hopper

The hopper on the other hand is designed to hold a lot more pellets than other units. For its size, it can hold up to 18 lbs. of pellets. Such a capacity is good for those who need to handle non-attended overnight cooks of their meat. You can still do other things while the meat cooks instead of having to be there the whole time feeding the fire.

The cooking area

Since the smoker comes with two cooking grates, we expect that it will have a good cooking area. For this model, it features a cooking area of 640 square inches. It is a perfect size for those who have to cook for a family of four or more depending on their needs. The large capacity also means you can cook a variety of foods at the same time.

Quality of Smoked Foods

This Yoder pellet smoker stands out for the quality of grilled and smoked foods it can deliver. Such is possible as the unit is properly tuned to deliver on efficient fire and heat consistency required for even cooking. People always share the pictures of foods cooked with this unit and they look delicious.

Cleaning

Cleaning and caring for this unit is not hard. All you will have to do is basic maintenance and this will keep the unit working great for years to come. Since you will be using wood pellets, it is best to scoop the ashes after every use to keep the mess to a minimum. Using a shop vacuum should make it easy and painless to clean.

As for the grates, you will simply use a grill brush to get rid of any remains.

Pros

  • Impressive temperature controls for the grill
  • It offers a large cooking capacity
  • It offers a precision temperature controller

Cons

  • The heat retention capability could be better

Conclusion

The Yoder pellet smoker is all about giving the user the best cooked and delicious foods. It should be the reason such a smoker is popular among enthusiasts. It is also worth the money spent on it as it provides you with the best durability, easy to use controls, and a large cooking area. With its cooking temperature range, it will be perfect for cooking different types of food.

How to Use an Offset Smoker with Wood Chips?

Nothing beats the use of wood chips when it comes to smoking food. This is because wood chips impart an exquisite flavor that only wood-fueled and charcoal-fueled smokers can provide. Moreover, there are different types of wood chip options that you need to know, and each type provides different flavors. Thus, when it comes to how to use an offset smoker with wood chips and charcoal, you need to slowly learn the basics of offset smoker using wood chips and charcoal.

How to Use an Offset Smoker with Wood Chips

Preparing the Meat

There are different types of steaks for smoking and each possesses specifically distinct taste. Your preference will surely take precedence when it comes to choosing steak. But more importantly, you should ensure that the meat you’re going to cook has already thawed before you cook it.

The inside of the steak will be raw while the external parts will be burnt if you don’t thaw it. Thus, you need to defrost it before cooking. One good way to thaw frozen steak, for example, is via the use of microwave if you don’t have enough time. When thawed, you can apply the seasoning to the steak.

Preparing the Offset Smoker for Cooking

Once the meat has been prepared, you can, then, prepare your best offset smoker for cooking. If your smoker is new, you first need to season the smoker. But how do you season your new smoker? Well, you can do this by wiping down the whole smoker with soapy water. Then, rinse it with clear water to wash away dust, shavings, or grease. Afterward, let it dry out.

Once dried out, you can spritz the cooking chamber’s inside with vegetable oil. Then, open the smoker’s vents and light a fire inside the firebox. Let the fire burn for around 30 minutes. Allow the fire to die out. Afterward, let the smoker cool. Once you’re done with seasoning the smoker, you can now prepare it for cooking. Here are the steps on how to use the offset smoker using chip woods.

  1. Before starting a fire, you can dump wood chips into a bucket. Then, cover them with wine or beer. Let the chips soak for at least one hour before cooking time.
  2. Then, around 30 minutes prior to smoking, you can start a charcoal fire in the firebox. Use an electric charcoal starter or a chimney starter to light the fire. Moreover, you can use briquettes for this purpose. You should heat the briquettes until they glow. This would take around 15 minutes.
  3. Once the briquettes are burning hot and ashy, you can dump them then onto the firebox. You can also add some soaked wood chips into the hot coals for additional flavor to the smoke.
  4. You should evenly spread the charcoals inside the firebox. Afterward, you should close the lid as well as the cooking chamber. Refrain from making the fire using wood only because you will find it hard to regulate the fire throughout the cooking process.
  5. Afterward, you should dump a handful or two of lump charcoal each hour, depending on the temperature of the cooking chamber. Bear in mind that the windier it is, the quicker will the charcoal burn.
  6. You should maintain the size of fire throughout the cooking process. Increase the temperature of the smoker chamber. You can do this by carefully monitoring the temperature of the cooking chamber. The most preferred smoking temperatures are from 225 °F to 275 °F. You should keep the cooking chambers and the firebox closed while preheating the smoker.

Cooking Food and Adjusting Heat

You can then arrange the food carefully on the grate. Position the food on the racks inside the cooking chamber. You can put cold food onto the smoker so that they could absorb more smoke. Then, close the lid of the cooking chamber. Add briquettes onto the firebox to regulate the fire. Then, scoot or push the ashy coals to the other side to make room for new briquettes. Check the firebox and the temperature every thirty minutes to make sure that the fire is burning. If the temperature drops, you should increase the heat by adding wood chips to the firebox. You can open the vent on the firebox’s side to fan the fire. However, if the temperature becomes too hot, you can open the chimney vent and the cooking chamber’s enclosure. Once you’ve achieved the right temperature, you can then close the vents. You can also open the lid of the cooking chamber a bit to make the temperature drop. Spray the food once in a while to keep them from drying. Knowing the basics of how to use an offset smoker with wood chips and charcoal will surely help come up with a perfectly smoked food.