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Found 2 results

  1. I made a batch of photos this morning to show some of this new Yoder pellet grill/smoker.... Yoder Smokers Competition Grade BBQ Products This is simply a BEAST of a grill. Until yesterday I had never seen one of these first hand so I was quite impressed when I got this guy off the pallet and onto my patio. In simple terms, it's built like a tank. This is the competition model that comes on this fantastic rolling cart with the for oversized flat free tires. That made it quite easy to roll this heavy grill through my yard and onto the patio. Two of the flat-free casters are on swivels and lock in place... There are two super heavy duty stainless steel prep tables... this is the front table... This is the side table on the right side... The exhaust stack bolts into position with a thumb screw. This is made so it can be tilted down or removed when you want to use the custom fit cover for this grill (I did not get the cover.) The main door of the grill has a counter-balance to help with the weight of the heavy gauge steel door... This model includes a very handy probe port if you want to run temperature probes into the grill... The computer control panel is below the pellet hopper on the left side of the grill. The temperature on this grill is adjustable between 160-600°F in 5°F increments. When you power the grill on, you simply press the start button to start heating the grill. The prime button is used if you want to feed pellets into the fire bowl at a faster rate when starting up. Once again... heavy duty. The cooking space inside the grill is impressive. The lower cooking grate is 32" x 20" made up of four individual super heavy duty stainless steel grates. The top grate is made from expanded metal and measures 28" x 15". This gives you a combined cooking area of 1060 square inches. The top rack has a set of flanges that allow it to be slid forward without worrying about it falling out of the grill with weight on it.... The bottom racks are seriously heavy stainless steel.... The heat deflector / drip pan runs the full length of the underside of the cooking area. Forgive me but I had the pan in upside down in these photos! The left side of the pan has an access door so you can get to the fire pot without having to remove the entire pan... Easy access door to the fire pot.... A full length view of my drip pan / deflector shield with the access door remove and installed upside down... lol... Underneath the drip pan / heat deflector is the belly of the grill. On the right side you will notice a baffle plate on an extension rod. This feature allows you to several things. The primary use of this is to shorten the width of the cooking chamber to concentrate heat on the left side of the grill... Here is the baffle slid over fully... this gives you searing power heat on the left side of the grill. Adjustments to the position of this baffle also allow you to evenly distribute heat throughout the grilling surface... This handle on the right side of the grill under the side table allows you to adjust the position of the baffle... Concentrating the heat on one side of the grill allows you to use the accessory grill grates for searing while having a cool zone on the left side of the baffle for a two-zone grilling setup. The drip tray / heat deflector directs drippings to the right side of the grill where they can collect in this drain bucket that hangs UNDER the grill rather than to the side. If you are operating in the rain, this will be beneficial so your grease bucket doesn't overflow and make a huge mess... All I have done with this grill so far is the initial burn-in and I have also played around with running it at 500 degrees. I seasoned the expanded metal cooking grate to prevent rust. I am looking forward to cooking on this grill and I will most likely fire it up tonight and cook a boston butt overnight on it....
  2. No promise you are going to win but they would look great in a little white box on top of some lettuce. Presentation is half the battle and they do taste GREAT! ----------------------------------------------------------------------------------------------------------------------------------------- I have had great consistent results doing the following process. 1. Build the fire with 5-6 good chunks of hickory 2. Put your diffuser in place 3. Place a dry drip pan directly under the main cooking grate 4. Get that fire up to a dome temp of 375 but no lower than 350 and no higher than 400. Prepare the chicken. Do no trim any of the loose skin from the thigh. Turn it bone side up and add your spice mix - suggest lime salt, black pepper, garlic powder, etc etc... Whatever you like. Now take the thigh and turn it over and while holding it in your hand take that extra skin and wrap it tightly around and under the thigh. Pull all of the extra skin up under well and then set it bone side down. On the top sprinkle ONLY with good dose of kosher salt, coarse black pepper and then dust with paprika powder. Once the kamado has pre-heated well go ahead and put the thighs down on the grate "bone side down". Try and keep the skin taunt while you do it. Leave about an inch between each piece. Cook for at least 30 min and check them. Use an instant read thermometer and check for 170-180 - don't pierce the skin but instead check by probing under the edge of the skin. Mine usually take more like 45 minutes but it all depends. No flipping, no turning etc. The skin pulled under holds all of that goodness inside the thigh and prevents it from drying out. You should get an amazing color etc. Here are a few pictures from the past two thigh cooks I have done using this exact method.
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