Yoder problems

[gwapogorilla]

Just got it, and having big troubles. I actually have a 150* difference from left to right...with the baffle all of the to right side. I am trying to upload photos on this site, but it is really messing up my computer.
I have been in contact with Yoder, and sent them an email today with pics of the heat difference displayed on my Maverick. Nothing but problems so far. I checked the Mavs for accuracy before using them, I even put a 2nd unit in it, it displayed similar heat differences.
The unit wont get up to temp, and if it overshoots temp, it can't find it's way down to set point.
I am hoping Byron and Joe at Yoder get on this for me, I am suppose to have family for BBQ this weekend.

Go to this link to see the pics
http://s1068.photobucket.com/albums/...gorilla/Yoder/

[Richtee]

Hmmm... baffle out? As in not in the unit? Isn't the baffle supposed to even the temps?

[gwapogorilla]

Hmmm... baffle out? As in not in the unit? Isn't the baffle supposed to even the temps?

Sorry Rich, I changed my wording to be more accurate.

[barkonbutts]

That is a high temp, let me ask you this. How long had it been running when you took that temp? How cold/windy was it outside and what mode were you using H1 H2 or H3?

The heat probe for this is to the left side closer to the fire pot, mine at first is a temp difference from left to right but as the pit heats up and runs for a while it evens out across the grates. When i open up the door and it is cold out it causes the temp to drop a bit and I have experienced 40* overshoot of temp but the pit temp dropped close to 34-40 degrees as well. Talked to Don and said that was correct on temps when it is cold it will overshoot to get it back to temp. It settled back to the right temp within about 15 minutes of running.

I think when you set it at your lower BBQ temps you will see it even out a bit quicker. good luck!!

Brian

[Wingman]

With firmware U20 and above you do not need to manually set the Heat mode(H1,H2 etc.) the pit will watch how fast it progresses and automatically change for you. Some models have a damper on the exhaust, it should be wide open. Newer models do not have the dsamper. Cooking low and slow you can pull the lower chamber damper all the way to the right.


Take the following steps....

Unplug the unit for 30 seconds. Plug back in...

Next place the right probe center in the (right) grate and the left probe center of the (Left) grate. This way one is not directly over the fire box and or next to the cooker body. Start off cold with hood open. Wipe down the cookers thermocouple. Start your pit. As soon as it's done displaying the firware virsion and Heda mode H1 then manipulate the controls to set the temp to 245 degrees. Once the pellets catch fire let them burn a minute with hood still open. Close hood and let it come up to temp. Take your reading but continue to let it run for a couple hours and observe what it's doing. Make sure to take note of what the cookers display says as well.

Then let it cool down and restart it the same way as before but this time, put both probes center of pit next to each other. After it has run for about 45 minutes start watching and comparing the Maverick's temp to the Display on the Cooker. I normally see about 15 to 17 degrees difference and that is do to the cookers Thermocoule being located left rear near the fire box and next to the cooker body wall.

This data will be very helpful to Joe Phillips in determining root cause. Sometimes a bad Thermocouple or controller is ecountered and they will quickly replace it for you. Mark you have my number so you are welcome to call me if you have questions or need clarification.

[TATONKA3A2]

That sucks that you are having issues - hopefully everything gets worked out before the weekend. Keep us posted.

[gwapogorilla]

First off, I have to say I feel pretty dumb at this point. I was on the phone for 1/2 hour with Joe after work today. Come to find out, while the Yoder is made to hold temps even across the grill with the baffle slid all of the way to the right, it only works for low and slow. The higher the temp setting, the bigger the temp difference from side to side...the hotter side being on the right.
This was not know to me. So, while doing my initial burn in Monday evening, I noticed the difference in heat and thought something was wrong. And, I did all of my trouble shooting at 420*F, I haven't had it set lower than 400* yet!

Joe explained to me the way the unit is designed, with the air being forced across the bottom of the heat baffle and up into the grill area via the drip channel area. This is a simplified version of course, but in a nutshell that's what happens.

So, I got some education by talking with Joe...I always do, and all should be well. Except for the heat baffle, as it did warp up in 1 corner nearly 1 inch. If I can't straighten it out, Joe said he would send a new one.

Thanks to all for their PM's with advice, phone numbers and prayers.

[MossyMO]

Glad to hear the Yoder is working fine... great news is your "burn in" is complete also!
Suppose you have a few practice sessions to go through before the weekend... Whatcha smoking first?

[barkonbutts]

Toss on some think sliced bacon at 225 for about 3 hours and get that pit seasoned up... takes about 2 and a half pounds to cover the unit well. and you get to get some of the best bacon you have ever had... You are almost there!! enjoy your new toy..

[Wingman]

First off, I have to say I feel pretty dumb at this point. I was on the phone for 1/2 hour with Joe after work today. Come to find out, while the Yoder is made to hold temps even across the grill with the baffle slid all of the way to the right, it only works for low and slow. The higher the temp setting, the bigger the temp difference from side to side...the hotter side being on the right.
This was not know to me. So, while doing my initial burn in Monday evening, I noticed the difference in heat and thought something was wrong. And, I did all of my trouble shooting at 420*F, I haven't had it set lower than 400* yet!

Joe explained to me the way the unit is designed, with the air being forced across the bottom of the heat baffle and up into the grill area via the drip channel area. This is a simplified version of course, but in a nutshell that's what happens.

So, I got some education by talking with Joe...I always do, and all should be well. Except for the heat baffle, as it did warp up in 1 corner nearly 1 inch. If I can't straighten it out, Joe said he would send a new one.

Thanks to all for their PM's with advice, phone numbers and prayers.

No worries man. This is why I wanted ya to test at 245 and move the probes away from the cookers walls. Don't get too caught up in looking for issues. Throw some meats on there and cook them low and slow 1st. In fact don't put the chamber heat probe in. Just use the meat probe. You will find the unit cooks your meat perfect. Then start watching things at a granular level. Sometimes folks get too hung up on looking for something that may be wrong instead of cooking and sampling to see how it cooks. I don't use my Maverick to check center grate temp any more. I use it to check 2 pieces of meat instead because the Yoder YS640 is top notch accurate. In fact if you are in hotter and colder climates it will adjust its temp from the thermal couple to compensate for climate or changes in weather for that matter. Traeger’s, Damson’s etc won't do this as they have one feed rate for each temp setting. Yoder has a table of feed rate data it uses based on the temp. If it's heating too fast or say it starts raining and wind comes up, the Yoder will go to the feed rate table in the firmware and look up the next feed rate and apply it. Once it has applied the new feed rate it then checks how the temp is climbing over time or if it’s stabilized depending on the scenario. I was on site at Yoder for the testing of the firmware when they introduced this feature. I was amazed at the complexity and depth of their logic in the firmware compared to other pits. Joe Phillips Rocks!

Glad to hear you feel much better now. Now cook up some botchen BBQ and show us some pics. We need BBQ porn!

[Richtee]

In fact don't put the chamber heat probe in. Just use the meat probe.

AFTER the meat surface reaches 140°F of course.

Glad to hear ya got straightened out... AND Yoder is standing firm behind their products!

[gwapogorilla]

Joe is a great guy, smart as hell too. He has been very patient with me. I enjoy talking with him because he goes into great detail about how things work, he listens to questions and observations I have made and explains why I am seeing what I am seeing.
In my defense, while Byron had me doing some tests and trouble shooting, this kinda wizzed right by him as well. So, I don't feel TOTALLY foolish.

Coming right out the gate from a cheap offset, I have to say this is a completely different animal. I didn't panic. I saw something that didn't look right, contacted them, and we started trouble shooting.... in the wrong direction.

So, the family BBQ is set for Sunday....baby backs. I wish I had more time to do test runs, but the wife invited everyone over....even before I had my grill. Any pointers? I usually do ribs around 220-225 on my offset unit, usually took about 4 hours.

[barkonbutts]

Here is how I did mine on the Yoder... heat to 170* put ribs on and heavy smoke for 1 hour. Then bump to 230 for two more hours. Then pull ribs wrap in foil for two additional hours. Pull ribs out and back to the smoker for 1 more hour glazing every 20 minutes or so. Then pull off pit and let rest for about 15 minutes and the crowd will be very happy.

I of course use a mustard base then rubbed down with our favorite rub...MH...and a little brown sugar. You can do this in the morning of the cook. no need to go overnight on this set up.

Good luck!

[dscott]

Toss on some think sliced bacon at 225 for about 3 hours and get that pit seasoned up... takes about 2 and a half pounds to cover the unit well. and you get to get some of the best bacon you have ever had... You are almost there!! enjoy your new toy..

Is this really what needs to be done??? Or are you having some fun???

I hope to be getting one of these soon.

[barkonbutts]

Is this really what needs to be done??? Or are you having some fun???

I hope to be getting one of these soon.

It does not have to be done... smoked bacon is really good and it lets you do two things... season up the grates and you can see the heat temps with the bacon... hopefully it cooks even and you do not have hot areas... Oh yeah did I mention that smoked bacon is like candy.....Yummy.. .It is kinda like seasoning a new skillet... does it have to be done no but sets a nice base if you ask me!! Good luck when you get yours!!