Ridley Acres no, good and dried out. I’m trying to give this smoker the benefit of doubt but I’m about to give up on this hunk of worthless stainless!
Yoder Smokers
For those who own, or are interested in Yoder Smokers
Posts
-
-
Is it supposed to take 8-10 hours to smoke 20 pounds of Polish sausage in the pk100?
Did the 2 hours at 110 to dry and then set to 185 which it’s never reached it, highest it’s gotten is 150 on the low setting which it says to use. My friend dies his on his z grill in a little over 4 hours. What’s the point in having a purpose built smoker for sausage if the d**n thing never works as advertised!!! -
Hey guys, struggling with this pk100, the one prior to the WiFi one. They don’t address how damp to make the sawdust. I’ve thrown away 2 20 pound cooks with the sausage not turning out very good. Can anyone give more detail on the smoking setup and cooking parameters? An old sausage guy says don’t add water and set it to 185 until the sausage hits 150° and I don’t need all those stepped temperatures and water only adds moisture and you steam your sausage…… I have another 20 pounds of polish in the frig drying for morning. Lil help. Thx guys.
-
Decided to try some more smoked and cheese smoked Polish sausage. I’m gonna use the pk100. Who has a tried and true setup and process with this. I think I soaked the sawdust too much and my last attempt flopped and became animal in the woods food. These 20 pound experiments are getting expensive and time consuming. Advice and cooking profiles are welcome.
-
gus4416 thank you. We’re in the middle of our homeless cook. Only 400 more pounds to go.
-
Just a few butts and briskets over
nite on the Pitmaker Vault and Yoder YS1500s. First time running both at the same time. Gotta love the Fireboards 2 controller and Fireboards built into Yoder, both controlled in one app. -
Hey guys as I up my game both in taste and volume for sale products what do you think about binders and fillers. I’m not sure I want to add fillers but I have considered the soy based binders to gain some volume in water for increased sales but add a bit for silky feel that I hear binders give. What are your thoughts looking at it from the commercial side for added profits but the quality of meat and taste and is there a happy medium to keeping a great flavor and adding a binder to increase volume. Also, can it be added to fresh as well as smoked sausage. Thx for all your input. Give me your fav brands too.
-
Denny O we cut them yo get more seasoning down in and help fat render.
-
Started the homeless cook last night with just 8 butts as I had 2 customer briskets to do as well. May not even cover these. 175 for 12 hours and now we’re at 225 for the rest of the way.
-
Just a few butts today
RE: Pk100
RE: Pk100
Pk100
RE: What did everyone cook today?
RE: What did everyone cook today?
RE: What did everyone cook today?
Binders and fillers
RE: What did everyone cook today?
RE: What did everyone cook today?
RE: What did everyone cook today?