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Post by jimmy on Jan 31, 2019 13:16:49 GMT -6
My bbq supply store sells creekstone prime briskets, but usually more than I want to pay. I’ll keep gettin mine at Costco. IIRC, Creekstone is not far from you ? Right ?
And looking at the Yoder 640, I found out yesterday that the Production Manager for the old Oklahoma Joes Smokers, before the owner Joe Davidson sold out to Charbroil in 1998, went to work for Yoder in 2007. That's why Yoder offset stick burners look so much like Horizon.
Joe Davidson's brother Roger, started Horizon in 2003. About the time Joe went to KC to start Oklahoma Joes restaurant.
Yes, creekstone farm is about a 40 minute drive from my house. The yoders are extremely well built. I love mine.
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Post by hermit on Jan 31, 2019 13:26:42 GMT -6
That area that Creekstone is located, just across Oklahoma border and not far from I-35 , is barbecue central.
Start west of Wichita in Hutchinson, and there's Yoder
Then south on I35 and there's Creekstone in Arkansas City , Ks.
Then Ponca City , which has Cookshack pellet smokers ( used by Butcher BBQ ) and Head Country BBQ sauce.
Then get to Perry and Horizon Smokers
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Post by hermit on Jan 31, 2019 17:12:23 GMT -6
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Post by jimmy on Feb 1, 2019 1:25:52 GMT -6
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Post by oilsooner on Feb 1, 2019 21:05:21 GMT -6
Oil, As soon as my warranty’s out (or I figure out this ash problem is a rec tec thing) I am getting a Yoder for sure! All: prob gonna do some smoking this weekend. Stay tuned for pics. Maybe gonna try a brisket flat. My daughter has her birthday party this weekend, but I’m gonna try to squeeze it in.
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Post by jimmy on Feb 2, 2019 20:18:57 GMT -6
I vacuum out ashes after every cook. There is a pile left in the burn pot that I always make sure to clean out. I have a small shop vac dedicated to this job.
Prepping some ribs here for tomorrow, got a rack of baby backs and a rack of spareribs that I will cut down to St. Louis style. Then smoke that leftover strip for snacks until it is time to eat.
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Post by hermit on Feb 5, 2019 10:17:14 GMT -6
If ya use lump charcoal, WalMart has clarence ( ) on B&B Oak Lump, my fav variety, at a really good price. I bought 8 bags this morning
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Post by kcrufnek on Feb 5, 2019 21:22:03 GMT -6
Was at the store and thought about you boneheads.
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Post by kcrufnek on Feb 6, 2019 15:01:47 GMT -6
Got off early and wanted lunch so I went to Woodyard BBQ in KCK. It was originally a wood yard and has been around forever - yet I'd never been there. You know it might be good when you pull up to this...... Herm, Oil, Jimmy, and the rest of you humps can spank all over this...... And the money shot...... 2 meats - brisket and burnt ends - and a side - burnt ends chili...... The pitmaster brought me one of these to try. This is the size of one of their wings. They soak them overnight in Louisiana hot sauce......
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Post by hermit on Feb 6, 2019 16:15:04 GMT -6
That's a cool joint. Love those brick vertical flow pits. In the last pic of the pits, they've got a couple splits warming up , gettin up ready to add the fire. But I would think the firebox door is in back.
Barbecue looks great. I bet it smells good there too .
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Post by kcrufnek on Feb 6, 2019 16:22:49 GMT -6
That's a cool joint. Love those brick vertical flow pits. In the last pic of the pits, they've got a couple splits warming up , gettin up ready to add the fire. But I would think the firebox door is in back. Barbecue looks great. I bet it smells good there too . Choking in the parking lot. It was good. I brought some home. IDK what the set up is. There were those big doors in the middle and then a small door on each end. He wrapped those briskets and had a bunch to put in there. There was meat everywhere.
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Post by hermit on Feb 6, 2019 16:26:54 GMT -6
So you had lunch while watching him tend the pit ?
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Post by hermit on Feb 6, 2019 16:33:36 GMT -6
Looks like it sort've an offset. The firebox door is in the back. The cooking grates are to the front of the pit, so heat/smoke flows forward and then up over the meat. Best I can tell. When burning wood splits, its best to warm them up before putting them on the fire. Ya get almost immediate combustion with the wood fully engulfed in flames. The split does not sit and smolder. And smoldering smoke is a white/grayish heavy smoke that's got a lot of stuff in it, that ya don't want on your meat. The goal is a thin blue smoke that comes from almost complete combustion.
Look at that smoker pic I posted above, from Maples. They've got their splits warming on top of the firebox.
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Post by kcrufnek on Feb 7, 2019 8:20:19 GMT -6
So you had lunch while watching him tend the pit ? It's out on the patio. Maybe if it hadfn't been 15 degrees outside. I could see through the window. I told him my smoker buddies would want to blow a load to the pics. IDK much about all of the details. It's big and old and makes some tasty ass meat.
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Post by hermit on Feb 7, 2019 13:10:43 GMT -6
I kept reading that Head Country sauce was a Kansas City style sauce.
Since I'd never had true KC barbecue, I ordered a couple of bottles of Joes , which was formerly Oklahoma Joes. Tried it last night and both are sweet but Joes is far far more tangy than HC .
Is Joes pretty typical of KC style sauce ?
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Post by hermit on Feb 11, 2019 13:07:29 GMT -6
Malcolm Reed has gone Jambo stick burner .......
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Post by hermit on Feb 15, 2019 10:39:11 GMT -6
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Post by jimmy on Feb 15, 2019 15:52:07 GMT -6
I’ve been sick again so Q is at the bottom of my list for a few weeks. Pics are outstanding KC
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Post by oilsooner on Feb 16, 2019 9:17:42 GMT -6
That’s a crazy looking smoker man! Meat looked awesome. Decided to give the Ol brisket flat a try today: I injected with beef broth, so hoping it maintains a good moisture level.
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Post by hermit on Feb 16, 2019 9:46:55 GMT -6
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Post by hermit on Feb 16, 2019 9:53:36 GMT -6
Had my smoker going when the sun was coming up and finished when the sun was goin down
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Post by oilsooner on Feb 17, 2019 8:22:42 GMT -6
Flat turned out decent. I’ve decided I don’t think I’m a huge fan of the jack daniels rub though. But, back to my ash problem. I foiled the brisket after it hit 165, which took about four hours. It took two more hours to hit 201. In those two hours, I got this much ash on the top of the foiled pan. I cleaned the smoker right before I used it. Does this look like too much? I did pull one corner back which caused that clump.
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Post by hermit on Feb 17, 2019 10:05:37 GMT -6
I don't know a thing about pellet cookers. Don't they have fans to move the air around and create convection ? Maybe that's what stirring the ash.
I saw once, where a fella tried to put an ATC on a stick burner, but when the fan kicked on it stirred up ash. That said, ATC's on WSM's are very popular.
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Post by jimmy on Feb 17, 2019 10:14:56 GMT -6
Oil, I don’t think I’ve seen any ash issues in my Yoder like that. I shop vac before every cook just to keep previous ash from stirring, especially at the beginning of a cook when the meat is still wet. I’ll keep an eye on it when I start big daddy up next time
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Post by oilsooner on Feb 18, 2019 10:21:46 GMT -6
I don't know a thing about pellet cookers. Don't they have fans to move the air around and create convection ? Maybe that's what stirring the ash. I saw once, where a fella tried to put an ATC on a stick burner, but when the fan kicked on it stirred up ash. That said, ATC's on WSM's are very popular. Yeah, they do have a fan, and I think the issue is that mine is cranked to 11 when the max is 10. Needs to be closer to 6 I think.
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Post by oilsooner on Feb 18, 2019 10:22:55 GMT -6
Oil, I don’t think I’ve seen any ash issues in my Yoder like that. I shop vac before every cook just to keep previous ash from stirring, especially at the beginning of a cook when the meat is still wet. I’ll keep an eye on it when I start big daddy up next time Awesome, thanks man. The last time I did sausages, I had to wipe the ash off with a paper towel. It was terrible. Might be selling this thing this summer for a different brand if I can’t get it fixed.
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Post by jimmy on Feb 18, 2019 12:58:13 GMT -6
Oil, I don’t think I’ve seen any ash issues in my Yoder like that. I shop vac before every cook just to keep previous ash from stirring, especially at the beginning of a cook when the meat is still wet. I’ll keep an eye on it when I start big daddy up next time Awesome, thanks man. The last time I did sausages, I had to wipe the ash off with a paper towel. It was terrible. Might be selling this thing this summer for a different brand if I can’t get it fixed. I’ll ask my aunt how her grilla silverbac is with this issue. She has only done a few cooks. But she is absolutely loving it .
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Post by hermit on Feb 18, 2019 15:42:16 GMT -6
I would use the search function at The Brethren's site and find out if others have had this problem.
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Post by hermit on Feb 19, 2019 7:35:37 GMT -6
Some Yoder porn ....... lots a jiggle IG posts were embedding, but now they don't ........ its a new day, every day, on the internets
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Post by jimmy on Feb 20, 2019 11:08:08 GMT -6
The face your smoker makes when she feels like you’ve been ignoring her.
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