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PostPosted: Fri Sep 04, 2015 9:25 am 
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Joined: Mon Dec 09, 2013 12:30 pm
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Location: Melbourne
Top shelf? Bottom Shelf? Left? Right?

What's your best experience cooking brisket in the YS640?

Do you change position depending on grain or grass fed?

Does the fat content (marble score) govern where you position it?

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PostPosted: Fri Sep 04, 2015 9:40 am 
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top left or top middle for me
bottom left is too much radiant heat but if its a big brisket im happy with bottom right.

water pan, chicken or other high heat meats go bottom left.
once i foilpan my meat i use the bottom left though to speed up a cook if im running out of time.

As i also use the amazen smoke tube and sometimes a waterpan that sits bottom left so its not like im loosing realestate

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PostPosted: Fri Sep 04, 2015 9:58 am 
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Location: Melbourne
Beaver wrote:
top left or top middle for me
bottom left is too much radiant heat but if its a big brisket im happy with bottom right.

water pan, chicken or other high heat meats go bottom left.
once i foilpan my meat i use the bottom left though to speed up a cook if im running out of time.

As i also use the amazen smoke tube and sometimes a waterpan that sits bottom left so its not like im loosing realestate


Top left for me, point facing towards hopper or smoke stack? I tend to have the point sitting in the middle.

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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PostPosted: Fri Sep 04, 2015 3:40 pm 
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Joined: Sun Jul 13, 2014 7:22 pm
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BigBadGus wrote:
Do you change position depending on grain or grass fed?

Does the fat content (marble score) govern where you position it?

Luckily nobody here would ever take those two sentences out of context.


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PostPosted: Fri Sep 04, 2015 4:14 pm 
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Joined: Mon Dec 09, 2013 12:30 pm
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Location: Melbourne
Ha! Didn't even think of that while writing it!

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Yoder YS640 Standard cart w/ GrillGrates
Weber Q100
..... I need more BBQ soldiers.....


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