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35F and smoking ribs on the YS640

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  • 35F and smoking ribs on the YS640

    Looks like I'm going to pick up a welding blanket from Harbor Freight to help with pellet usage this Sunday. It's gonna be cold for a 5 hour rib cook. In Las Vegas it ain't supposed to be this cold.

    Any concerns etc? I think it will help a bit on pellet usage, just drape it over the hot parts?

  • #2
    Outta curiousity, does it ever get cold there???
    Charbroil SFB
    GOSM
    MES
    Dutch Ovens and other CI
    Little Chief, Big Chief, No Name water smoker
    Weber 22" gold, Smokey Joe, WSM 22"

    Smoked-Meat Certified Sausage Head


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    • #3
      Originally posted by Conumdrum View Post
      Any concerns etc? I think it will help a bit on pellet usage, just drape it over the hot parts?
      Only thing I'd be concerned about is airflow into the combustion area. But yeah... cover all ya can considering that.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        You will notice a big difference with the pellet usage with the blanket... but 32* is not tooo cold for that Yoder... here are a few shots of the yoder blanket... just keep the fans clear and you should be good to go. Hope these help a bit... you will see the ends are not covered! the bottom also does not have anything on it. You will be enjoying some right fine ribs! With or without the blanket!



        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
        Weber Genesis
        Weber 18.5" Kettle
        Weber Performer
        Misfit # 1899

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        • #5
          Originally posted by erain View Post
          Outta curiousity, does it ever get cold there???

          Hehe, yea erain, to me it does. Anything under 40f is cold here. Just not used to it like I was before I moved here almost 20 years ago.

          I know up North where you are 50f means you're washing your truck in shorts like I did in Denver long ago.

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          • #6
            I'm smoking a brisket on a Lang 36" tomorrow ... temperature range from 18-28 tomorrow. Not too concerned as long as I don't open the cooker much ... but I'll be cooking at 350f !


            Lang 36" Patio
            Cookshack SM025
            JennAire 45,000 btu with cast brass burners
            Maverick ET732
            Maverick ET7
            A Maze N Tube Smoke generator

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            • #7
              Just a Brisky? Why not the Lang? Other stuff going on I guess or you're outta pellets.

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              • #8
                The blanket help out a lot. I have drug mine up to the mountains and in blow zero makes a big difference out the pellet usage. Also noticed the temp don't jump around as much. Because I didn't want to buy the one from yoder so I cut mine welding blanket to fit the around the hand an had the wife sew around that part as well as sew in some magnets on the front and back side to hold it in place.
                The probability of anyone watching you do something is in direct proportion to the stupidity of what you are doing.

                YS-640

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                • #9
                  Pre pics of my Sun fun times.

                  If you read my questions etc about xmas ham I got my Xmas ham at Costco and bought a #40 box of baby backs. I opened a 3 cryopak I'm pleased with the cut, nice and fat. I got 6 packs at 3 each for $138. I will be back, my other sources aren't as reliable.

                  I rubbed all 3 with MHGPR and one got the hotter stuff, in the pic, it gets two toothpics to not scare the kids, hehe. The second 3 batch got a bit heavier MHGPR and a bit of brown sugar. Duuno about the glass on the ribs, it jus' was there.
                  IMG_0218.jpg
                  IMG_0220.jpg



                  All 6 are in the fridge for an overnight rest.

                  While I drink (since I work late hours during the week) I tossed my first cheese on the ol' MES 30". Running two 6" AMTS, one with with alder, the other has the pellets for pork. It's 42f out there at 9 PM and the door is open to max on the latch. Hope I don't melt it.

                  IMG_0225.jpg
                  Last edited by Conumdrum; 12-07-2013, 11:35 PM.

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                  • #10
                    Looking good to me. I do love ribs.

                    You work late during the week. Are you in the gaming industry? I only ask cause I was a Slot tech for about 10 years.
                    The probability of anyone watching you do something is in direct proportion to the stupidity of what you are doing.

                    YS-640

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                    • #11
                      Originally posted by qkrx7 View Post
                      Looking good to me. I do love ribs.

                      You work late during the week. Are you in the gaming industry? I only ask cause I was a Slot tech for about 10 years.
                      Nope, at the local newspaper (yes we still have one, hope it lasts 6 more years) I get home at 9 PM so usually off to bed at 10-12 pm. So many on the strip work late hours, I know what you mean. Our work shifts are bad too, but that's 24/7 production..........

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                      • #12
                        Yeah 24/7 SUUUUUUUUUUUUUUUKS. I worked a lot crazy hours as a tech. I some how ended up managing the closing of the boardwalk, and the stardust as well as the opening of the Polazzo. I got smart and married someone smarter then me so now I am a stay at home dad. Still 24/7 but I will take it any day over the casino work again. Good luck on the cook it will come out good.
                        The probability of anyone watching you do something is in direct proportion to the stupidity of what you are doing.

                        YS-640

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                        • #13
                          Thanks, I got BB ribs down, no problem. It's always the side dishes that make or break a good cook but that is ready and good. The job as a Super on a decent day's schedule isn't that bad. Just need to keep printing. Buy your local newspaper folks.

                          Smokin' cheese as I type, plenty cold here in Vegas.

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                          • #14
                            Looking great there!! I am sure they will come out right fine!!
                            Brian

                            Certified Sausage & Pepper Head
                            Yoder YS640
                            Weber Genesis
                            Weber 18.5" Kettle
                            Weber Performer
                            Misfit # 1899

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                            • #15
                              Originally posted by Conumdrum View Post
                              Looks like I'm going to pick up a welding blanket from Harbor Freight to help with pellet usage this Sunday. It's gonna be cold for a 5 hour rib cook. In Las Vegas it ain't supposed to be this cold.

                              Any concerns etc? I think it will help a bit on pellet usage, just drape it over the hot parts?
                              No concerns at all. I have welding blankets on my YS640 as well. I couldn't see spending $200 for a cover that doesn't even insulate the left side of the grill. So I spend a whole $60 and got 3 welding blankets. I put 2 on the top after making a few cuts for the handle and counter weight...then put 1 on the left side.
                              Here in Iowa, it gets cold...really cold. I have had my Yoder for "almost" 2 years now, and have operated in in temps as low as -15*. The blanket will help your pellet usage. What will also help pellet usage, if only slightly, is to use a gasket around the lid to make it air tight. There are a few threads on the subject in here.
                              Do not worry about the air flow. The air is pumped into the pit through the fire box, travels along the bottom of the heat deflector, goes into the main chamber via the gap on the right side where your grease drippings drop, shot to the top of the chamber, roll across the top of the cooker moving to the left, then down towards the grate level, across the grates towards the chimney on the right side and exits the cooker. About 90% of your heat will go out the chimney and another 10% will go out the grease drain. Or at least that's how Joe Phillips described it to me.
                              So, as you can see, the blanket wont hurt at all and sealing the lid will do nothing but help too.

                              Edit....Don't just drape it over the handle, be sure to make cuts in the blanket to let it through. I tried that at first, the blanket retains a lot of heat and the handle gets really freaking hot!!!
                              Mark


                              Homemade 22 year old "Pro-smoker"
                              Yoder YS640
                              Smoke daddy
                              100% Lumberjack pellets

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