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PostPosted: Sun Aug 31, 2014 5:44 am 
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Joined: Fri Jun 13, 2014 4:32 am
Posts: 6
Quick update for you all.

Firstly - thanks everyone for engaging on this topic - appreciated all the advice.

I ended up going with the YS640, adding a few bells and whistles like the probe port and dual-door thermoms. Main reasons were:
- Mak emailed me and said they wouldn't advise running the 2-star on Australian power (although I'd love to keep hearing from Master Yoder if he's still happy after a longer period of time - could be my next upgrade! I love that controller!)
- Memphis said that it "should be fine" with a basic transformer, and they also have grills in Europe which is basically like Oz power, so I could have bought their EU power unit later on for ~$400
- Yoder have actually done their firmware, supply etc for AU power supply - I'll still have to buy a hopper assembly when I move back to Oz which won't be super cheap, but at least I know it'll be right

Last but not least - all in all I got the YS640 (with all the extras I wanted) for about $1,500 cheaper than the Memphis (with only some of the extras I wanted). If I want to upgrade in a few years then will do - in the meantime the difference in cost might go to a couple of Sonos speakers so I can rock out during my cooks. :)

Cheers,
Dave


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PostPosted: Sun Aug 31, 2014 2:26 pm 
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GrillPro / Yoder

Joined: Wed Mar 13, 2013 11:45 pm
Posts: 660
darman wrote:
Quick update for you all.

Firstly - thanks everyone for engaging on this topic - appreciated all the advice.

I ended up going with the YS640, adding a few bells and whistles like the probe port and dual-door thermoms. Main reasons were:
- Mak emailed me and said they wouldn't advise running the 2-star on Australian power (although I'd love to keep hearing from Master Yoder if he's still happy after a longer period of time - could be my next upgrade! I love that controller!)
- Memphis said that it "should be fine" with a basic transformer, and they also have grills in Europe which is basically like Oz power, so I could have bought their EU power unit later on for ~$400
- Yoder have actually done their firmware, supply etc for AU power supply - I'll still have to buy a hopper assembly when I move back to Oz which won't be super cheap, but at least I know it'll be right

Last but not least - all in all I got the YS640 (with all the extras I wanted) for about $1,500 cheaper than the Memphis (with only some of the extras I wanted). If I want to upgrade in a few years then will do - in the meantime the difference in cost might go to a couple of Sonos speakers so I can rock out during my cooks. :)

Cheers,
Dave


Hi Dave,
That great, I'm sure you wont be disappointed with the Yoder YS640 & when you get back to OZ we can definitely fit up the new 240V hopper box for you, just give us a few months notice so we can get it in for you.

The huge advantage in doing this is you will have a Grill that performs 100%, is compliant for all Australian laws ( the only one that is ) and we carry every spare part that you can think of.

Happy cooking mate, post up some pics

Cheers, Dave

_________________
Australian & NZ Exclusive Importers of Yoder Smokers, La Caja China, BBQr's Delight, Mad Hunky, Tatonka Dust, Tappecue and Hammer Stahl Knives & Cookware
http://grillpro.com.au
https://www.facebook.com/GrillProAU


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PostPosted: Mon Sep 01, 2014 12:37 pm 
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Joined: Thu Mar 14, 2013 8:45 am
Posts: 3666
still looking forward to seeing a cook on this beast!

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KCBS Melbourne 2016 - 7th/17 Outright
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PostPosted: Mon Sep 01, 2014 12:52 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
Either way I'm sure you'll be satisfied! I'm with Beaver! Show us bbqing action :)

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1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
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Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Sat Nov 25, 2017 8:20 pm 
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Joined: Fri Jun 13, 2014 4:32 am
Posts: 6
Hey guys... long time no see! Sorry! I REALLY appreciated all the great advice I got on this forum a few years back when purchasing a grill... I think I just glossed over these last couple of replies and didn't realize how much you guys like photos of meat... :lol:

So I'm here to do two things: show you some photos of some of the MANY cooks I have done on the unit; and humbly ask your advice once again.

First, pics of few of my more interesting cooks on the YS640: [link to album of full size images here: https://www.flickr.com/gp/[email protected]/8129m6]

****
1. Most recent is my go-to-all-time-favorite cut - pork belly. About 8 hours over Apple/Hickory mix. Took it to my buddy's house for a kid's b'day party over here in California... a little weird as he is Jewish and so were many guests :shock: . So of course I called in advance to get his ok... he was hesitant until I said "smoked pork belly" then said they'd set up a separate area for it at the party :mrgreen: . And it was a HIT (pork belly is never not a hit IMHO). And NOW I know Reformed Jews are often ok with pork! Yay! BBQ uniting the world!

Pork belly 1 (pulled):
Image

Pork belly 2 (what it's all about!):
Image

Pork belly 3 (done):
Image

Pork belly 4 (midway):
Image

Pork belly 5 (start):
Image

****
2. I've never been able to smoke good brisket. Tried all the things and always seems to come out dry. So this time I tried SOUS VIDE style after reading this: http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html. And OMG it worked! sous vide'd that whole-packer bad-boy at 150F for ~42 hours, then ~3 hours on the heavy smoke. The cracking in (and thickness of) the bark meant it was really hard to cut, so I was forced to cut with the grain... But damn it was good. Not a bite left of the whole bugger. Salt and pepper rub with hickory smoke.

SV brisket 1 (done but sliced BAD):
Image

SV brisket 2 (come on baby):
Image

SV brisket 3:
Image

SV brisket 4 (let's go for a swim):
Image

SV brisket 5 (whole packer):
Image

SV brisket 6 :shock: :o :) :
Image

****
3. Ummmmmm. So other than BBQ, my other great taste-based-fandom is coffee. So I tried to pellet-roast my own beans to use on with my espresso machine. Used a perforated steel tray that's meant for pizzas/flatbreads to try and get even cooking. It was a pretty massive failure :oops: the cook was uneven and even though temps were super high the smoke flavor was MASSIVE in the beans. I'll probably try it again sometime but man it was something!

Coffee-smoke-roast 1:
Image

****
4. Man this Yoder can sear a steak. Using searing grates obv. I'd say about 70% of my cooks are steaks.

Steak 1:
Image

****
5. It even makes babies!!! :shock: :roll: And turkey. We've had smoked whole turkey's every Thanksgiving and Christmas since I got it. I usually brine the bird for a day or so before cooking and the combo is always amazing, never dry, and a great centerpiece moment everytime.

Turkey-baby 1:
Image

Turkey-baby 2:
Image

****
6. Last but not least... a couple of butts.

Butt 1 and butt 2:
Image

**********************

Second, time for me to humbly ask for the wisdom of the forum again... When I first posted in this thread I was weighing up between Memphis, Mak and Yoder. I went with Yoder for a few reasons (cheaper, would convert to Australian power if we moved home, etc.). And if you judge by my post today you'd think I LOVE this machine... Well, I think I have learnt that I LOVE smoking (and the idea of pellet grills in particular), but I would say I only LIKE my Yoder. I don't love it. A few reasons for this:
1. It never had a great seal and I was always leaking smoke from around where the door closed. The fit was just a bit off between door and body (why I use an A-MAZE-N tube). Spoke to Yoder about it and didn't get a whole lot of help, even though I sent a video.
2. The high-temp silicone that's used around the firebox needs to be replenished relatively frequently.
3. Same for repainting certain areas with the high-temp black paint that flakes off after regular use. If you don't scrape it back and re-paint you get kind of rusted looking areas.
3. The cleaning process in general is more involved than I thought.
4. Switching mid-cook from indirect to direct (which I do nearly every cook) is very involved (lifting hot steel plate which is awkward to get out, etc.).
5. Temp variation within the unit always seems higher than I'd like (and I could never really figure out that damn Variable Displacement Damper).

Added to that is that as I work full-time and have 4 kids, I don't often get the time to dedicate to a big cook. So I'm craving some more advanced features to help with that like wifi adjustments from my phone (while at the office), and setting temperature changes ahead of time when internal meat temp hits a certain point. So I am thinking of switching to Mak 2 Star...

BUT... it's now official I am moving back to Australia in a couple of months. Took a couple years longer than expected but hey. I'll be shipping a whole container load of stuff back, so no worries about freight.

I am wondering if there's any more wisdom now about the whole 50Hz vs 60Hz issue with pellet grills in Oz? I have seen a few tense arguments between members on this forum, and by NO means do I want to re-create that here. But am hoping that as it's been a few years there might be some collective real-world feedback on whether it's truly as big an issue as it sounds.

As you can tell from the above - I do really enjoy cooking on my Yoder and have years of happy memories with it. But I'm craving some stuff it can't give me. However, if it's just going to mung up my cooks because of 10 lousy hertz then I'll likely get more frustrated rather than less so I'll stick with the Yoder and keep having fun anyway!


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PostPosted: Sun Nov 26, 2017 12:36 pm 
Offline
GrillPro / Yoder

Joined: Wed Mar 13, 2013 11:45 pm
Posts: 660
darman wrote:
**********************

Second, time for me to humbly ask for the wisdom of the forum again... When I first posted in this thread I was weighing up between Memphis, Mak and Yoder. I went with Yoder for a few reasons (cheaper, would convert to Australian power if we moved home, etc.). And if you judge by my post today you'd think I LOVE this machine... Well, I think I have learnt that I LOVE smoking (and the idea of pellet grills in particular), but I would say I only LIKE my Yoder. I don't love it. A few reasons for this:
1. It never had a great seal and I was always leaking smoke from around where the door closed. The fit was just a bit off between door and body (why I use an A-MAZE-N tube). Spoke to Yoder about it and didn't get a whole lot of help, even though I sent a video.
2. The high-temp silicone that's used around the firebox needs to be replenished relatively frequently.
3. Same for repainting certain areas with the high-temp black paint that flakes off after regular use. If you don't scrape it back and re-paint you get kind of rusted looking areas.
3. The cleaning process in general is more involved than I thought.
4. Switching mid-cook from indirect to direct (which I do nearly every cook) is very involved (lifting hot steel plate which is awkward to get out, etc.).
5. Temp variation within the unit always seems higher than I'd like (and I could never really figure out that damn Variable Displacement Damper).

Added to that is that as I work full-time and have 4 kids, I don't often get the time to dedicate to a big cook. So I'm craving some more advanced features to help with that like wifi adjustments from my phone (while at the office), and setting temperature changes ahead of time when internal meat temp hits a certain point. So I am thinking of switching to Mak 2 Star...

BUT... it's now official I am moving back to Australia in a couple of months. Took a couple years longer than expected but hey. I'll be shipping a whole container load of stuff back, so no worries about freight.

I am wondering if there's any more wisdom now about the whole 50Hz vs 60Hz issue with pellet grills in Oz? I have seen a few tense arguments between members on this forum, and by NO means do I want to re-create that here. But am hoping that as it's been a few years there might be some collective real-world feedback on whether it's truly as big an issue as it sounds.

As you can tell from the above - I do really enjoy cooking on my Yoder and have years of happy memories with it. But I'm craving some stuff it can't give me. However, if it's just going to mung up my cooks because of 10 lousy hertz then I'll likely get more frustrated rather than less so I'll stick with the Yoder and keep having fun anyway!



Hi Darman,
Thanks for your post. I am the Australian importer of Yoder Smokers into Australia and will try to answer your questions the best I can.

First of all, your 110V YS640 will not work properly here in Australia due to the difference in Hz. I imported some 110V models and we have ended up changing most if not all the hoppper boxes over with all the electronics to 240V. The difference in Hz will mess with the timing.

If I were you I would sell your YS640 in the US and look at a Pellet Grill 240 V when you get to Australia.

I support the Yoder 240V YS models with every conceivable spare part but really dont have much in the way of 110V spares.

Here is my 'opinion' on your 5 statements;

1. They were never designed to be a great seal, if the flu gets overloaded then they are designed to leak smoke around the door, as are the offsets. I have never worried about it and it has never impacted my cooks. You shouldn't have to use the tube in my opinion, it produces an 'over smoked' taste from what I have tried. Also seems strange you did not get help from Yoder, please email me at [email protected] and I will get it to the right person at Yoder for you.

2. I have never touched or replenished the high-temp silicone that's used around the firebox, saying that its a good idea to check it once and a while, not sure why you are needing to do this, I dont know of any customers here in AU that have done this and I have been importing for over 5 years now.

3. The paint is a bigger issue here in Australia due to the hole in our ozone layer and our UV rays. One of the big advantages with Yoder is that they can easily be resprayed and I import the exact cans of paint in from Yoder

4. Yoder have recently released a couple of excellent accessories & I have them here, the first is a 2 piece HMP with a trap door http://grillpro.com.au/yoder-ys480-hardwood-pellet-cooker/img_2481/ http://grillpro.com.au/yoder-ys480-hardwood-pellet-cooker/img_2482/ and the other is a half depth top shelf http://grillpro.com.au/yoder-ys640-hardwood-pellet-cooker/ys640-half-depth-shelf-2/
With the 2 piece HMP, it has a trap door & is very reinforced so the plate can stay in for 99% of the time. If anyone in AU is interested in these please email me [email protected]

5. The Dammper ( VDD ) should be pulled al the way out and then pushed back in around 3" I think.

Here are some other points;

Yoder do not recommend in foiling the HMP, last time I spoke to them.

I have never cooked dry brisket in my YS640 ...

What temp do you have the YS640 set at?

Are you cooking it in the middle of the top shelf?

Are you cooking point or flat? These days i ONLY ever cook point

What brand and flavor of pellets are you using? Yoder only recommend BBQr's Delight and use their Hickory pellets for R&D and tuning

Regarding Wi-Fi, I have not seen a brand here that actually works properly built into a pellet grill, Yoder have chosen not to do Wi-Fi as it is just something else to go wrong, this may change at some stage. Im not sure why you would need it anyway as there are some great Wi-Fi temperature monitors like Tappacue

The ONLY thing that the YS60 does not do a great job on is crackling, although it goes ok ... everything else is just superb.

As I said earlier, please feel free to email me direct at [email protected]

Cheers, Dave
+61 ( 0 ) 418 847 111

_________________
Australian & NZ Exclusive Importers of Yoder Smokers, La Caja China, BBQr's Delight, Mad Hunky, Tatonka Dust, Tappecue and Hammer Stahl Knives & Cookware
http://grillpro.com.au
https://www.facebook.com/GrillProAU


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PostPosted: Mon Nov 27, 2017 10:23 am 
Offline

Joined: Fri Jun 13, 2014 4:32 am
Posts: 6
Grill Pro Australia wrote:
Hi Darman,
Thanks for your post. I am the Australian importer of Yoder Smokers into Australia and will try to answer your questions the best I can.

First of all, your 110V YS640 will not work properly here in Australia due to the difference in Hz. I imported some 110V models and we have ended up changing most if not all the hoppper boxes over with all the electronics to 240V. The difference in Hz will mess with the timing.

If I were you I would sell your YS640 in the US and look at a Pellet Grill 240 V when you get to Australia.

I support the Yoder 240V YS models with every conceivable spare part but really dont have much in the way of 110V spares.

Here is my 'opinion' on your 5 statements;

1. They were never designed to be a great seal, if the flu gets overloaded then they are designed to leak smoke around the door, as are the offsets. I have never worried about it and it has never impacted my cooks. You shouldn't have to use the tube in my opinion, it produces an 'over smoked' taste from what I have tried. Also seems strange you did not get help from Yoder, please email me at [email protected] and I will get it to the right person at Yoder for you.

2. I have never touched or replenished the high-temp silicone that's used around the firebox, saying that its a good idea to check it once and a while, not sure why you are needing to do this, I dont know of any customers here in AU that have done this and I have been importing for over 5 years now.

3. The paint is a bigger issue here in Australia due to the hole in our ozone layer and our UV rays. One of the big advantages with Yoder is that they can easily be resprayed and I import the exact cans of paint in from Yoder

4. Yoder have recently released a couple of excellent accessories & I have them here, the first is a 2 piece HMP with a trap door http://grillpro.com.au/yoder-ys480-hardwood-pellet-cooker/img_2481/ http://grillpro.com.au/yoder-ys480-hardwood-pellet-cooker/img_2482/ and the other is a half depth top shelf http://grillpro.com.au/yoder-ys640-hardwood-pellet-cooker/ys640-half-depth-shelf-2/
With the 2 piece HMP, it has a trap door & is very reinforced so the plate can stay in for 99% of the time. If anyone in AU is interested in these please email me [email protected]

5. The Dammper ( VDD ) should be pulled al the way out and then pushed back in around 3" I think.

Here are some other points;

Yoder do not recommend in foiling the HMP, last time I spoke to them.

I have never cooked dry brisket in my YS640 ...

What temp do you have the YS640 set at?

Are you cooking it in the middle of the top shelf?

Are you cooking point or flat? These days i ONLY ever cook point

What brand and flavor of pellets are you using? Yoder only recommend BBQr's Delight and use their Hickory pellets for R&D and tuning

Regarding Wi-Fi, I have not seen a brand here that actually works properly built into a pellet grill, Yoder have chosen not to do Wi-Fi as it is just something else to go wrong, this may change at some stage. Im not sure why you would need it anyway as there are some great Wi-Fi temperature monitors like Tappacue

The ONLY thing that the YS60 does not do a great job on is crackling, although it goes ok ... everything else is just superb.

As I said earlier, please feel free to email me direct at [email protected]

Cheers, Dave
+61 ( 0 ) 418 847 111


Dave, thanks so much for the thorough and thoughtful reply! Super helpful and some food for thought for me! I'll answer your specific questions as best I can:

1. I think I've given up on the seal issue for now... in any case no matter what I end up doing it looks like I will get rid of this unit before I move. I get that it isn't meant to be a perfect seal but we're talking a gap of over 1mm on one side but flush on the other. It is definitely misaligned/warped a bit (if only slightly), and was like this from the first cook.
2. Yeah the silicone around down near the firebox had all peeled away and had completely come out. Wasn't hard to replace but just another thing to do.
3. Yes I got the replacement paint from them too. Again not the end of the world but surprised me I had to do it at all given the temp rating that paint is meant to have.
4. That trap door looks AWESOME! Massive improvement!
5. Yeah that's how I have the VDD all the time now. I used to try and play with it to equalize left and right side temps in the grill when indirect cooking... but there was always a fairly significant (20-40 degree F) gradient across the grilling area.

On the foiling... Yeah I've tried with or without but couldn't really notice a difference in result. Just made cleaning easier so I usually use it now. Do you know why they recommend not to?

On the brisket... I usually stay at 225F. I've tried wrapping when I hit the stall as well as not wrapping. Tried keeping them moist with apple juice spray etc too... Just always came out dry when I pulled them at about 195F internal temp. I used to cook flats (easier to get), and I know are notorious for drying out. The most recent one I mentioned with sous vide THEN smoke was a whole packer with point and flat still connected. How easy is it to source good point cuts back in Australia? Say in Sydney?

Yeah I pretty much only use BBQers Delight pellets. Sometime I've had to use Traeger brand as they were easily available in an emergency. But I like the BBQers Delight the best. Is that what you sell in Australia?

Again thanks so much for the reply and I will put some more thought to my next steps and let folks on here know which way I go if that's interesting to people.

Cheers!
Dave


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