I work as a welder. Not too sure if I'd do it on a food grade application without thoroughly cleaning it after the fact, but items that contain Phosphoric Acid work great on removing the bulk of the staining. The discoloration is a result of the material being exposed to atmospheric gases (it's a form of oxidation). I believe rustoleum is the the brand I normally use but if you pick up their rust dissolver gel it makes quick work of it and removes 95% of the oxidation. Although it's not rust, oxygenation of stainless creates a vary of different colors (straw, blue, purple, etc) just like oxygenation of steel causes the traditional orange rust. Good video, but definitely give it a shot. Use the gel to remove the bulk of it (especially if the material is very warm) and follow up with a range of different grit scotch brite to reestablish the grain pattern
Looking into getting one. Currently running a gmg peak with 2 grates so plenty of cooking surface just tight to work in when both grates are in. That being said, my one concern is how long it takes to get temp up in this big of a unit. Do you have any feedback for how long it takes to get up to 200 350 etc?
Hi, great question. From "start" to 350 F will be 15-20 minutes on a 40-75 F day. When I've prepared to cook at -30 F it takes 30-45 minutes. Hope that helps.
@@House_of_Q so not significantly longer than the 640 model. Is pellet consumption drastically more on the 1500? Trying to upgrade to a bigger model but I’ll be using this for my everyday cooks + gatherings. Found one used for 3500, might be able to snap it for 2500-3. Been looking at Lone Star Grillz as well.
@@YoungBarbecue go buy yourself a Yoder! That YS1500 is an awesome cooker! Just like anything mechanical or frankly good BBQ, if you treat it right and be patient and kind, it will treat you right back with great results!
Interesting question. The use of oil is to allow the oily material to polymerize onto the surface of the steel once heated. Additional material and residue (gunk?) in the drip bucket would make that "oil" suspicious and likely inhibit that to occur. Best bet is something"fresh" and clean.
@@lawrencemarshall4205 after 8 years using many different Yoder Smokers I've never oiled the outside... Just the inside to season a brand new cooker (once is all it needs). For the outside I wash with water and if needed a degreaser.
As a competitive cooker using a Yoder 640 for 6 years I can definitively tell you that the temperatures across the grill on the bottom rack and the top rack are significantly different. Using the adjustable sliding damper is a must but hardly a cure all. I’ve taken 18 temperature readings on the top and bottom rack and there is huge variance. I’ve done this with various damper settings. Best advice I can give you is you can’t fill the racks top and bottom unless you are willing to continually change the location of the meat. I cook on the center portion of the top or bottom racks and rotate the meat position throughout the cook. Depending on the meat you are cooking will determine if you should use top or bottom rack. I like the ease of use and temperature control of the Yoder but would change in a heartbeat if I could find a smoker that had uniform heat across the cooking surfaces.
I have a yoder 24×48 flattop & a ys640s pellet. I love the flattop food comes off with a great smoke flavor, but the ys640s I did 2 butts and Jalapeno peppers with pulled pork with cream cheese wrapped in thin bacon, 0 flavor I mean u couldn't taste u were even eating bacon, I was using Jack Daniel's pellets from bbq delight, doesnt really matter what pellet u use..no flavor, could u HELP me? I dont want to sell my yoder, everything I cook on it dont taste like the flattop or barrel smoker or kamado, I have tried everything, I have alot of grills, but pellet cookers are like cooking in your oven in your house, thanks for your time, Ron!
Pellet cookers, Yoder's, have been used to won world championships (me being one of em!). It's not the cooker, its just your expectations of flavor. Cook something on your YS640 and leave it as leftovers for a day or two... It has more smoke than you think.
@@House_of_Q thanks I'll try the leftover method, I love my yoder very well built. As for Competition cooking, I have had many times tried the meat they cook, it doesnt even taste like bbq, its packed with rubs and sauces injections, but I get it the judges only get 1 bite so you got to have alot of flavor, I want backyard bbq. I go to you because you know your yoder's I appreciate your time & help, if your ever in southern Indiana stop by, stay warm in Canada 🤗🤗
Where is the best place to put ur water pan and can u line the bottom of the smoker with foil to keep it cleaner( I just purchased a 1500 . I won’t be able to cook on it until a week or bcuz I’m going on vacation)
Good questions. I've never used a water pan in the YS1500. There's never been a need to theres plenty of moisture. For the HMS (deflector plate) never foil this... It will negatively impact the performance of the machine. Simply scraping off debris will accomplish the cleaning task.
i have always used a tray on my Kamado big joe never put the meat on the grill grates, apart from your video there is nothing else on this topic thank you.
I'm glad I found u, I have a yoder ys640s pellet grill, I use bbq delight pellets, now for the question. When I smoke ribs they have No taste & I know how to cook ribs, my kamado joe & barrel smoker turn out perfect ribs, but I like the convenience of a pellet grill, it's just not producing a great smoke flavor, your advice would be greatly appreciated
Hi! Thanks for the question. Pellet cookers, especially a Yoder, burn very cleanly (I did another video about what is a clean fire) thus less ash and smoke particles. Charcoal or wood fire pits typically burn less "cleanly" in comparison thus have more visible smoke. This "dirtier" smoke means there is more ash and particles that land on the meat. That is what you are tasting as different. This all said, there are dozens of Grand Champions that use Yoder's (pellet) and in my situation even world championships. So yes, your pellet Yoder will be just fine for smoke flavor.
@@sherri082772 a smoke tube works well for more ash and physical debris in your smoke/smoker. Meanwhile, I find it has no purpose for the results I get from a clean burning fire.
@@House_of_Q but from the clean burn fire I receive no taste (except from rubs and sauces) I like charcoal or lump for fuel because it produces that beautiful light blue smoke flavor we all grew up loving!!! I really hope I find a way to cook on this yoder that produces outdoor grilling flavor, I have a large investment & am not satisfied with my results so far, I have a yoder flattop 24×48 I love it, yoder makes quality products, I just need help with pellet cooking
Hey Dunning’s…I just stumbled across Lone Star Grillz and I’m obsessed. They seem to have cracked the code on adding more smoke with a pellet grill in two ways: 1) They have “tricked” the controller to vary temp a little bit, which causes more smoke production, and 2) they’ve placed the exit for the smoke at the bottom instead of the top of chamber, which naturally leads to the smoke spending more time in the chamber and around your food. I’ve watched every video I can find on “Lone Star Grillz Pellet Smoker” and you can see a clear difference in smoke production. The tradeoff is you’re probably using a lot more pellets to accomplish that…but if you’re willing to drop 3-5k on a pellet smoker, pellet usage isn’t your main concern :)
As pointed out in the video the best is to cook for temperature. A guess of time is between 25 and 70 minutes all depending on size of roast/steak, cooking heat, grade of beef, marbling and so on... thus a measurement of time is hard to estimate. I've slow cooked some tri-tips over 2 to 3 hours. Again, a thermometer is your friend and best tools to use.
Hi Bob. It's BBQ Brian here replying... smoke is subjective and should be considered an "ingredient" in the process of cooking. Some like 4 or 5 cups of pepper on their brisket meanwhile other may only want a tablespoon or two. This all said, House of Q has won world championships using a Yoder Smoker YS1500 - so the judges like the flavor!!
Well, this unit is a custom YS1500. It has different handles and a fire/flame wrap on the cart. I added an LED light system under the cart once I received it. :-) good eye by the way!
Absolutely however often hard to keep clean. I've used stainless steel hotel pans (chafer inserts) and those work great but again, need a bit of elbow grease to clean up.
The Canadian locations are listed on the store locator on our website. The USA ones are a bit more challenging but All Things Barbecue is your best bet. houseofq.com/our-story/store-locator/
I had completely forgotten about Dough Boy's KC trip!. Thanks for reminding me. Congratulations, Ronnie! You deserve this! Here's hoping we can cross the border soon
Congratulations, Ron! Well deserved! I always admired the way that the teams in the PNW rallied together and seemed to be a bit ahead of where we were at with growth here in Ontario. You and the Buttshredders certainly paved the way for teams across Canada to follow behind. Like yourself, competition bbq for me is largely in the rearview mirror and I no longer have any of the awards won along the way; except for one. Winning a contest in the US, as a Canadian team, was probably the pinnacle for me (Cabela's BBQ Challenge, Dundee, MI, July 7/8, 2006). And to have followed in the footsteps of a true Canadian bbq pioneer, I'm more than thrilled to be 2nd on the list of those accomplishing the feat. I probably used some tips from 'BBQ Secrets' along the way to that win, for sure. Congrats on the PNWBBQ HoF induction Ron! Cheers!
