I Got A New Pellet Grill! | Chuds BBQ
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- čas přidán 24. 06. 2024
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Burger Buns:
185g milk
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Garlic Mandolin
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►Pepper Cannon
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►Instant Read Thermometer
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►Flame Thrower
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►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Camera
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►Tripod
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►Drone
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Thank you Helix Sleep for sponsoring! Click here helixsleep.com/chudsbbq to get 30% off an Elite or Luxe mattress (plus two FREE pillows!)- or take 25% off sitewide- during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
For the love of all that is holy - The #BBQTube Needs a Collab between Chuds & Chef Tom!!!
I would love a sausage creation between them
You and Chef Tom have been my go to for many many years and major reasons I have gotten deep into BBQing
I’ve been waiting for years for a chef Tom call out from Chud. 😂😂 now we just need a collab and my life is complete lol
Congratulations on the Yoder!🤘
What does this pit shine at? What should I cook Next?
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
Absolutely died at this episode's "snake in my boot".
My favorite was a few weeks ago when all he said was just "BOOT!"
Idk why that sort of complete chaotic absurdism is my favorite kind of comedy
This one was really funny though. Big anti-joke vibes
That sounded so defeated.
Shout out Chef Tom!
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
I like the water pan idea!
@@ChudsBbq😮😮 let me find out chuds is crossing over to the pellet grill oh no chuds!!
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention.
Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
That.. makes a lot of sense, I'll give it a try
Where is the toggle for adjusting the range? I don't see that.
@@josephsteining4502 press the silver knob once and you can filter between the two
@@nathanriddick619 so it's not in the app? It's the main knob on the Yoder control panel?
I would try putting a slice of cheese on the bottom bun on top of the bacon bits that way the residual heat from the patty melts the cheese and also keeps the bacon bits together.
We now need that Chef Tom and Bradley collab!
"I have to eat this week" true words right there
Although never advertised by Yoder, I also use my YS640S with charcoal. Remove bottom grates and place charcoal on heat diffuser. Turn on Yoder, but don't hit the start button - this will provide airflow without igniting pellets. Then cook on top shelf either direct or offset. Sometimes you just need that charcoal flavor. Great vid - you and Tom Jackson are my go-to BBQ channels. Thanks from New England!
Thank you for taking it past medium rare. I like my steaks nice and rare, but I really believe a burger with the right fat/lean ratio should go to medium well.
The bacon test is brilliant to find hot spots, and you have bacon.
Lumber Jack "CHAR Hickory" is my go to for the tube. Pit Boss Post Oak and Hickory is in the hopper but I find the tube does most of the flavoring.
I've been using those and I think they are amazing. Great flavour in my cooks
I like the Lumberjack pellets all flavors best and been experimenting with White Oak from StOaked and its decent. The Bearded Butchers use that also.
I like the char/hickory pellets
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@percyhudson3394 I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
I know the bearded butchers in Ohio use that type of grill. They like it too.
Us bearded folks think alike haha
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
temps on the 640 swing around initially but after it finds it's groove it's pretty consistent. Also the B&B Comp pellets have become my go-to, burns hot and clean :-)
Joe from Smokin' Joes Pit BBQ has used the Smokin' Pecan pellets many times in his videos and has had impressive results. They produce a good amount of smoke and pound for pound last longer than other types of pellets. It's made with all natural pecan shells, no binders.
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
So cool hearing my favorite BBQ chefs working together! Congrats on the new smoker, would love to see you put it through the paces and recipes you come up with.
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
That is how I do my burgers on my Traeger. They always come out great. When I replace it, it will be with a Yoder. They are the Cadillac.
Shoutout to Chef Tom, legend in the game!
P.S.: It would also be really cool if I had a Yoder YS640S pellet grill, just sayin' : )
Love my Yoder! Had it since 2017. Chef Tom is the man!
I have this pellet grill. It's amazing. The controller learns as you cook and it will get really consistent with temps. I've had it swing +/- 5 degrees during cooks. It's a beast.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
Sometimes I like to grind bacon directly into my burger meat and it definitely solves the "sliding bacon strip" problem!
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
I've had my YS640 for 8 years now, and I've gotten good use out of it. I did have to do a repaint this past year, but that was my fault (lost the cover in the last move). Enjoy!!!
Welcome to the YS 640S crew. It’s a stud. Try the wood fired oven attachment … you’ll get rid of your new pizza oven at the CHUD shop
I love the chef Tom and Joe shout outs! They are so great
Papa’s Premium Pellets have been a really good quality pellet for me. Consistent temps and low ash. I have had my 640 for almost 9 years now. I upgraded to the new FireBoard controller 2 or 3 years ago and she’s still running well. They are built very well. I usually smoke on the top shelf and get higher temps closer to the stack as the hot air flows across. I keep the heat damper pulled back from the fire box only 3 inches or so. Once the box is heated up it usually holds pretty consistent temps during the cook. Overall a happy customer, pellet box could use a dump feature though.
I've had that same model since 2019 and it has never failed.
That bun was cut to perfection. wonder how the other buns looks. lol Great vid! :)
Love that youve been watching chef tom at ATTBBQ, yall both are my top 2 channels on YT
Chef Tom is OG! He got me into BBQ and also into my YS640. 😊
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
Cookin Pellets produce consistent results with a variety of wood types. Chef Tom has been using BBQ Delight pellets
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
You and Chef Tom are awesome
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
I've been looking at the Yoder for about 4 years and finally bought one in March. I love this grill, smoker, whatever you want to call it. It does not cook like an offset which we all know but puts out some damn good food! Bear Mountain is my go to pellet.
Pellet grills make some great reverse seared steaks!
Coming Up!
I 've been able to dial in the Brisket "and" Pastrami pretty darn well on my Yoder 640. The software definitely is a learning experience but the smoke is getting smarter the more use it. :) Is it a stick burner...? Nope but it's a damn good pellet smoker. Maybe even the best.
So proportional! I’m coming by the Chud shop today to buy some rubs n merch ❤️
congratulations on the Yoder! I've cooked many of your recipes on my YS640 over the years, and we absolutely love it!
Hell Yeah! Any specific recipes that came out better than others on this grill?
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
I've been chopping bacon and putting it under the cheese and it's been awesome. My kids had trouble biting through my new hobby of homemade bacon.
Had my 640 for 10 years now. It’s still a beast.
There are a lot of naysayers about pellet rigs.... But there is a serious convenience to them... The biggest trick is making sure you have good quality pellets.yoders are really nice.
I use them all, different tools for different jobs. That burger looks darn good. 👍🏻
Lumberjack pellets… hands down the best pellet for flavor and clean burn
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
I have a ys640s as well. Absolutely love that thing. It hasn't replaced my offset, by any means but like you mentioned I use it as an oven replacement. I do love the ribs that it puts out. The best thing it does though is reverse sear a steak. One trick I've found for getting more smoke flavor on it is throwing small wood chunks in the pellet hopper. A slight inconvenience having to leave the area above the access door open, but well worth it.
I have had a Yoder for quite a while...great pellet and nice being able to run a cook all night for a early lunch cookout with family and actually getting some sleep. The fluctations are from how the system works. I typically start mine at 198-200 and when it gets close I put on meat so it will have more smoke...as not as efficient at low temps. Then push to my cooking temp for rest of time after 30 min or an hour with the smoke. It takes a while for it to stabilize as it will over shoot your set temp and then settle down. If you have the damper set right....and let it get to temp then just leave it alone and it will cycle up and down to simulate a wood fired smoker...but if you keep chasing temps you will never like it. Just set temp and go. The temp sensor is near lower rack so that is where it is at temp...if cooking brisket or something on top rack will be a 15* difference depending on humidity and temp where you are. I do reverse sears on mine....use as grill and everything from wings, to brisket to pork belly, beef cheeks, turkey, etc. I am sure you have plenty of people to help you get it dialed in and such but happy to help if needed.
I absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
Welcome to the Yoder club, I have the exact same one it’s awesome 🙌
We love our YS640s. Hope you enjoy it as much as we do! Looking forward to more cooks with it!
That’s a real life crabby patty! It looks so perfect.
I wanted that grill for years, same model too! That's one of those "if I win the lottery" grills for me.
You’re missing your, welcome back “tooooooo” Chuds BBQ” 0:01
I do need one just to cook during the summer
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left.
I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
I’ve got a Pitboss 850 platinum, PID controlled so it doesn’t have the massive swings mentioned here, WiFi and Bluetooth controlled, I was an hour away one time and adjusted the temp on my smoker, have had it for a little over two years and it’s been a great unit, smoked all kinds of things, baked a few things as well, highly recommend
I have been dying for some thick boy burgers!!!!
Royal Oak Charcoal Pellets. Absolute best!
The burning chimney in the background lately is a nice touch
Brad, I look forward to seeing more from you pellet grill.
10:30 they tend to overcompensate when the lid is open for a long period of time. I don't have a Yoder, but my Recteq will start dumping in more pellets if the temp drops for long enough, then it swings up too high for a time. Not sure why yours takes so long to warm up. You might check with Yoder.
Yoder 480s - great choice!
What happened to the Woodwind Pro?
Looks amazing!
Good choice on the pellet grill... especially since it was free. The ones you had are more entry level but that Yoder is top notch. Personally, I have a Recteq which I think is similar quality and I like the company. I use B&B post oak from HEB as well. I have used Lumberjack pellets in the past and like them, but the convenience of HEB and B&B pellets work for me.
I've had my YS640 for over 2 years now, and the app works flawlessly for me. Didn't need to read any instructions. Check to make sure you have a good Wi-Fi signal for the Fireboard unit to connect to.
My smoker fluctuates as well, but not as dramatically as say a Camp Chef (what I had prior to my YS640) or even Treager. Yoder does make quality smokers for sure.
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
The best pellets you could ever use are bear mountain pellets post oak. All natural wood 20lbs $9.99 at Academy. I have a YS 640 S pellet grill and I love it.
I do crispy on the bacon and put the strips on the bottom bun because it stays put.
Great choice, I love my Yoder! Like you said, all the other pellet grills I have seen and used seem cheap and flimsy relative to the Yoder pellet grills. Excited to see all the ways you use yours.
Thx chef Tom!
And here I am trying to fast until 10am because I'm a fat ass...
Don't only fast, do very low carb. Watch Ken Berry MD videos.
Happens every time lol
😂😂
This a learning experience. That's how I trick myself into watching these delicious videos
You can do it, fatty. We balloon in you!
I've never really got the whole melting cheese while burger is on the grill. I've always been a fan of letting the residual heat melt the cheese. Looks damn good.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
9:25 👢 🐍.... I spit out the coffee with that phrase! 😂😂 !!!!
Try adding your bacon into your meat mix, just keep it almost crispy when you pre cook it and it will finish cooking when ya grill your burgers
I’d love to see a series of trying to get all of your typical bbq meats as close to Texas bbq as possible on a pellet grill.
Great video! That's a lot of flies.
There is a way you can adjust the temp swing range. Between 5-25 degrees. Also, it will swing considerably more if it's not setup for indirect. Heat deflector in place, and the damper all the way out. Was hard to tell in the video how you had it set up.
I've had my Yoder YS640 since 2018. Still runs like it did the first day I got it. I've only had to replace the Igniter Rod through this whole time. I am still with the old without the updated control board but I don't feel that I need it.
Bradley, the Yoder is a very nice machine. You need to get a Lone Star Grillz Pellet! Burn 50% pellets and 50% wood chips. Stick burning smoke flavor with ease. Does all the Yoder does, but better and pizza!
They build these just about 40 miles from my home town. They are great units!
Love my 640. It does hunt early on. I did an overnight brisket for easter, put it on at 8pm and took it off at noon the next day running at 200F. Fat rendered perfectly. Ooey, gooey, brisket-y goodness. If you'd like to see the grill performance, let me know and I'll send you the screenshot from the fireboard app.
Those are THE pellets!! Great video - thank you!
Looking delish!!
One of these days please do the smoked beets they used to do at Freemans!. My wife loved those.
That smoker is all over the place have a gmg and Temps are always on point never had mine do that always us lumberjack pellets only
Damn, that burger looked fantastic 😋