Depending on the thickness I'd say probably 6-7 hours total, wrapping after 4-5. It's been a few years since I just smoked the flat but I think this is how my timing worked out.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Burgers, Brats, and steaks on the kettle. To me, those just taste better over charcoal and high searing heat.
I was probably going be doing a full packer brisket later this week. Would anyone be interested in seeing a step by step process or real time updates on how to do it?
I keep mine on year round I just have to recalibrate the temp occasionally. I do have a climate setting feature on the GMG app. I don’t know how well that it works but I’ve notice my pellet usage went down on cooks in colder temp.
I've got this grill and love it. built like a tank. The controller is a fireboard controller if you want to look that up. I would say Yoders are no frills so you miss on things like an ash trap and combo propane.
The YS640s Competition Pellet Grill - Yoder Smokers
All Yoder Smoker Grills are Made in America. Smoke, Grill, Sear, and Bake. Pellet grills come with an industry leading 10 year warranty.www.yodersmokers.com
Ive been looking this direction, anyone ot there have this or other Yoder smoker? some of the reviews move me away especially for 3K
The only accessory I'd recommend is the grease shield. Also pick up some grease bucket liners.
Grease shield is a must. Can't use thermal with it in place though. TBH, I put sauces and utensils in the grease shield a lot and don't use the side shelves too much.
The drawer, while expensive, is nice too. Apparently pizza oven can still fit under it.
KZL makes a nice cart too. I love their racks.
They sold them at HyVee for a while. Had decent reviews online but never bought any.
Yeah, it was pretty nuts. Had a little challenge finishing it with the rain, but turned out really good.
If it’s already wrapped, finishing it in the oven is always an option. It’s not going to take on any more smoke once it’s wrapped.
I know we all like our fancy smokers in here, but it's important to remember that many BBQ competitions have been won, and are still being won on WSM's. I'd wager that it is still the most widely used model in the US on BBQ circuits.
That's what's awesome about smoking in general. You can produce the same or better quality with a $500 WSM as you can with a $10k offset. My guess is that the majority of people started with something even cheaper. I smoked with a weber kettle grill, then a $200 Masterbuilt Electric smoker, then a Masterbuilt gravity 560, and now this LSG. Other people buy offsets, pellets, gas, kettle, cabinet, Kamado, etc. They all have their own use case, advantages/disadvantages, etc. I still use the Weber when I want something quick and easy.
