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Home Made Sausage, Cured, and Smoked Meats

edmorel

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The Yoder has a heat diffuser which is suppposed to help direct the heat where you want it, it’s more useful for the direct grilling option but I haven’t really touched it. Which may be why the upper right rack seems to be the sweet spot for smoking on it. The firebox is not the left side and I think the rack there runs a bit hotter than the temp displayed. I haven’t noticed a difference between upper right and lower right,, both spots have worked great for smoking.
 

Piobaire

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Is the heat diffuser held in the integrated storage when not in use?
 

otc

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The Yoder has a heat diffuser which is suppposed to help direct the heat where you want it, it’s more useful for the direct grilling option but I haven’t really touched it. Which may be why the upper right rack seems to be the sweet spot for smoking on it. The firebox is not the left side and I think the rack there runs a bit hotter than the temp displayed. I haven’t noticed a difference between upper right and lower right,, both spots have worked great for smoking.
Yeah, my firebox is on the left side and there's a sliding grate that can open for a direct-flame sear, but I think this all leads to a hot spot on that side.

I tried a frozen pizza on it Monday (based on an internet suggestion) but I got way too much heat on the left side and burnt the bottom (while the top cheese was unwilling to really brown). I might try again with a pizza steel in there and everything cheated to the right side.

Haven't tried the top rack yet--not sure if it will be cooler because it is further from the fire and radiation from the heat shied or hotter because heat rises...
 

Gibonius

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I've had some for-shit luck with my Grilla smoker since I got it last year. I've had to replace the igniter and now the mainboard. Fortunately it's well designed to make them easy to access and the company is fast with customer service and has shipped the replacements out for free. But still.
 

otc

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Got pretty good smoke penetration.
PXL_20210915_010929730.jpg


Way too much meat though... Shouldn't have done a 10. Pig guy at the farmers market today had a nice bone in 6lb shoulder that would have been perfect.
PXL_20210915_011855953.jpg


Vacuum bagged and froze 5 meals worth plus left out a lunch or two... But it is never as good as fresh and it just delays trying again with a new piece of meat.
 

jcman311

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Got pretty good smoke penetration.
View attachment 1668975

Way too much meat though...

Vacuum bagged and froze 5 meals worth plus left out a lunch or two... But it is never as good as fresh and it just delays trying again with a new piece of meat.
Sous vide is your friend.
 

otc

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Yeah, I plan to revive them that way. And I cheated by squeezing a bit of barbeque sauce into each bag before adding the meat... Vacuum sucks it up through the meat and it aids in the moisture upon reheat.

But it is more that now I have bbq in the freezer which means I have no interest in making more bbq that will also end up with leftovers in the freezer.

That said... The pellet grill was even easier than the electric smoker and I don't think the results were any worse. Got a way deeper smoke ring than I expected. Not too much bark, but I wrapped it a little early probably.

Not sure if it made a difference, but I started I at 200 for the first half hour or so to try to squeeze out a little more smoke before going to 225. Meat was dry brined with salt overnight and rubbed with everything else (including a little msg) in the morning.
 

Piobaire

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You will never get as much bark with a pellet pooper, but as you've seen, it's a very easy thing to use.

Btw, pull pork queso-tacos are pretty awesome. Good luck getting good tortillas up there though unless you make your own or you're lucky enough that some Mexican family settled and opened a little bodega and make their own to sell.
 

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