On today's cook, I smoked up 2 bone in chuck roast. I smoked one roast on my Yoder YS 640 and the other on the Pit Barrel Cooker and boy was I surprised by this little black barrel! Thanks for watching! Smokin Joe
Joe, if you're not teaching high school, you are missing your calling. You're an incredible communicator. Great videos on the Pit Barrel and Gateway comparison, and now this one on the Yoder and Pit Barrel. I have a RecTec Stampede that I've been very happy with, but I think a Pit Barrel is in my near future.
Hahaha i have a $1,500 pellet grill and the pit barrel beats it tenderness and flavor. The pellet grill is just more convenient for other cooks with out changing out ash and everything Love the comparison videos!
I have a Yoder YS640S and love it. For years I didn’t get a “real” smoker because I didn’t want to have two devices. Plus I’ve never wanted to commit to building a fire, tending the fire, and cleaning out the ash. A pellet grill was the answer to my prayers, especially after they’ve come out with the WiFi controller. I’m not surprised that a “real” smoker is the winner, but I have a hunch that there is a way to close the gap. I don’t remember you saying what kind of pellets you used. I have found that the typical “100% real wood” pellets that are actually a mix of oak and flavor wood are not very good for smoke. I’ve gotten some 100% flavor wood pellets that are far better. So I’m going to guess that a better type of pellet could make a difference. Also from the little bit of the details that I saw, the pit barrel smoker ran hotter than the Yoder. I wonder if you tried to keep the temperatures most closely aligned if that would close the gap. In short, I wouldn’t give up on the Yoder. I’ll bet more could be done to make it turn out the same product while still taking advantage of the ease of use of a pellet smoker.
great comparison!! i used the weber kettle on mine a couple weeks ago!! turned out really good!! i really want one of those pits barrells! great video!!
I recently discovered this for myself. I've had a Blazn Grills pellet grill since 2013. I "thought" I was getting smoke flavor. That was until I recently purchased a Oklahoma Joe's Bronco barrel smoker. The first time I had chicken off the Bronco I knew I had never really had true "smoked" BBQ. The flavor, juiciness and tenderness is amazing in everything I've smoked on it! I still use the pellet grill for certain things, but anything I smoke is now done on the barrel smoker. No contest!
Nice video. Since brisket cost a lot I do chuck roast, tri tip and barbacoa. There's a few ways to do them on smokers. Try a coffee rub also. It's gives it unique flavor that I think it's very good
Tri Tip is my go to favorite. It is tender after a much shorter cook time. I don't need the blue ribbon of standing at the smoker for 12 hours over a lousy brisket.
@@SmokinJoesPitBBQ i look forward to it,something like chuck or any of the "big BBQ" cuts can and does do well under all kinds of cooks and iterations.Just like a good sandwich video ...
Chuck roast, the poor mans brisket, I love it. That’s a great comparison Joe. I don’t have either cooker, I do mine on my WSM usually which still is a barrel. :) Keep on grillin!
Smokin Joe's Pit BBQ The WSM is great, Ive had mine for over 10 years. Check out the gateway hanging kit if you do get one, it works really well. Great cook Joe. Take care brother!
I will only do boneless on my smoker after trying both. It cuts hours off of the time without that bone in there. The meat is free to expand and soak up more smoke and flavor.
I'm afraid of if falling into the coals. 😁 Over 200° or until it's tender is ideal. This was a very old video and I didn't take the temp up high enough. I'll redo this one soon. Thank you DVH. 👍🏼
Joe, I am a new subscriber and really enjoy your channel. What do you use to clean your YS 640? I have the same smoker and would love for it to clean up like yours. Thank you and keep the videos coming!
Hey John! I use plain old dish soap and wash it after each cook. I've seen people use Pledge Furniture polish but that has to caise some kind of cancer in lab rats. Thanks for watching and subscribing!👍🏼
It deppends if you want to save the juices or add liquid to the meat or not. I've cooked briskets both ways and I really like the bark & flavor when I use paper. Thanks for watching! 👍🏼
