Epic food porn

[nnnnnate]

Mine is a 2019. I'm pretty sure yours is a ys640. The "s" denotes the updated controller which yours doesn't have. That was my understanding anyway. I think the updated one launched in 2019.

I bought mine at bbq put stop when it was on 13th south. With them stocking them I know there are some here but the high price keeps people away.

You should be able to find parts at atbbq.com. I have the replacement shield with the removable hatch so you can get the flame to lick your steaks.

Did you get the front shelf with yours or was that missing?

 

[nnnnnate]

The controller is $400.

Yoder Smokers 480/640 ACS Wi-Fi Enabled Control Board Conversion Kit

Upgrade your YS480 or YS640 to the new Adaptive Control System (ACS) control board. These kits contain all necessary pieces to update your existing YS480 or YS640 pellet grill and begin using the YS Drive App (iOS and Android compatible).

www.atbbq.com

The biggest complaint I read was about the paint flaking on such an expensive smoker. I've got a few places that it's popped off and started to rust a little but for now they are smaller than a penny. I think I read somewhere that the idea with the "cheap" paint job was that it was purposely done so it could also be easily touched up at home with minimal work. In fact mine came with a little can of spray paint. I think I know where it is but haven't used it.

 

[The_Lobbster]

Yep I got the shelf, just didn’t have it in the pic. You are correct, my controller is old. I may spend the money to upgrade, guess I’ll have to see what’s going on first.

I was planning on wire wheeling down the rust and hitting it with rustoleum high temp BBQ paint.

 

[crawldaddy]

There's a new Brewery in town (Logan), Prodigy Brewery. Their killing it on the burger and fries. Im not a beer drinker but my beer drinking friends say that the beer is good as well.

 

[Hickey]

View attachment 151245
There's a new Brewery in town (Logan), Prodigy Brewery. Their killing it on the burger and fries. Im not a beer drinker but my beer drinking friends say that the beer is good as well.

I'll have to put that on the list.

 

[mbryson]

I'll have to put that on the list.

Let me know when you head up to my old 'hood.

 

[Jay5.9L]

Two pork buts and a picanha two ways (steaks and brisket style)

 

[Jay5.9L]

You guys got to try the brisket style!! It’s basically a sirloin roast with a fat cap. I did the foil boat method and it’s amazing. Think of it as brisket flat with a good and oddly crisply fat cap. Costco had a twin pack for $35 so much more manageable for a family dinner

 

[Jay5.9L]

 

[Tonkaman]

You guys got to try the brisket style!! It’s basically a sirloin roast with a fat cap. I did the foil boat method and it’s amazing. Think of it as brisket flat with a good and oddly crisply fat cap. Costco had a twin pack for $35 so much more manageable for a family dinner

Great idea! I’ll have to give it a shot.

I’d cook brisket more often if it didn’t always have to be 15+ pounds

 

[Tonkaman]

Earlier today I bought 2 tri-tip roasts of medium size. I decided I wanted to attempt the brisket method, and it was delicious!

I seasoned each one with a different rub and got them cooking at 225. 3 hours later they finally hit 160 so I wrapped them up in paper. 3 more hours go by, but they have stalled out sitting around 170. I was starving so I pulled one out to eat for dinner, and kept the other cooking. It took another 2 hours for it to finally reach 200. That’s 8 hours total to cook a tiny piece of meat!!

The tri tip I pulled off early was good, but nothing compared to the one that made the full 200°. This was the best tri-tip I’ve ever cooked, but not necessarily worth the wait. If I’m going to commit that much time, I’d rather cook a real brisket.

 

[nnnnnate]

Bump your temp up after its wrapped. The only reason to cook that low is for the smoke to get into the meat. After you've wrapped it though thats not happening. I start my meat at 275 and after I wrap I bump it to 325. I don't know that you get anything extra by starting it at 225 except more time waiting.

 

[Jay5.9L]

You can cook meat too hot/quickly and not let the collagen melt into meat jello or dry the surface out. But after the wrap you can for sure crank it up a little to speed it.

 

[Tonkaman]

Bump your temp up after its wrapped. The only reason to cook that low is for the smoke to get into the meat. After you've wrapped it though thats not happening. I start my meat at 275 and after I wrap I bump it to 325. I don't know that you get anything extra by starting it at 225 except more time waiting.

I forgot to mention I had bumped the temperature to 275 after I wrapped it. Next time I’ll try 325 and see what happens 👍

 

[crawldaddy]

Seeing all these tri-tips made me hungry. High direct heat until cooked medium. I used to snake them but like this method way better. Sooo tender, juicy and an amazing crust.

 

[Jay5.9L]

I have an addiction….. Costco had a prime baby brisket point for $19

 

[Coco]

I have an addiction….. Costco had a prime baby brisket point for $19 View attachment 151803

Smoked Garlic?! Do you mix it into a sauce?

 

[Jay5.9L]

That’s wagu beef tallow which I then put over the meat if needed (or cook eggs with). The garlic gets smashed on crusty bread but unfortunately I over cooked it

 

[nnnnnate]

Which Costco? I need more point in my life.

 

[nnnnnate]

@Diesel_Zuk any updates on that Yoder?