Yeah. The Yoder competition smoker with minimal options is just under $8k. That’s pretty serious cash. Enough that I’m tempted to build my own.
That's what I would do if I had the metalworking skills you do. I'm sold on the pellet grills IF they are well-built enough like the yoder to maintain temps. Thick steel, good welds and seals with no leaks, simple app, fan, pellet auger system, and some type of damper system for smoke control. Today I was watching the olympics from my bed, controlling the pit on an internet connected app on my phone. Ribs were the best I've had, I credit because I only had to open the hood once -- and that was just because I wanted to, to check on them.
I’m truing to see if I can get the Yoder pellet burner and build the rest myself. It’s not looking good.
Smoked some beef ribs for dinner tonight on the Egg. Amazing. This was pretty early in the smoke, and they weren’t as big as I wanted… but gawd Dayum were they tasty.
Smoking a prime rib for dinner tonight on the Egg. My egg genius shit the bed finally so am trying out a new fan/temp controller by Inkbird. So far so good. I just wish they had a “bringing a ceramic grill up to temp mode” because every controller I’ve tried overshoots the desired temp on startup by a fucking mile. Ends up taking hours to get rid of the heat, even with big water baths etc. You have to baby the fireup by starting at a 120 target when the end goal is 225.
what rub did you use? Just picked up two racks for next weekend -- my boys have never had dino bones -- and I'm thinking just pepper/sea salt/garlic on a 3:2:1 ratio
I used the holy cow rub from meat church. I quite like it. It’s salt and pepper based, no sugar, so doesn’t burn as easily.
I used the Killer Hog steak rub for the crust and spritzed it with balsamic vinegar and water. Started with a cold smoke of 180 deg for 2 hours with some post oak and then slowly increased temps until 425 for the last 30 mins to crisp it up. Sitting over a tray of beef broth with a bunch of cut up onions and garlic that was strained and used to make the aux jus by making a roux, then adding the smoker juice and more beef broth, then reducing for 2 hours while the roast rested in a cooler.
Not sure if this is better served here or in the R&R thread, but I'm hired out to do BBQ for a 275 person wedding next weekend, and just found out 2 of our guys that were scheduled to help out with the cook are now gonna be missing it, so, it's just me, my business partner and one other person. This should be interesting... Regardless, I'll try and snap some pictures throughout the weekend and post back in here if I survive.
beef ribs tomorrow, or as I call it, "steak on a stick." Boys have never had it. Two racks with a basic 2:1:1 sea salt, coarse ground black pepper, garlic powder rub. Smoke at 225 on the yoder with oak until temp
No kidding! They look tasty as hell. I did a simple pork tenderloin rotisserie tonight… butterflied it, smeared the inside with butter and Moroccan spice blend, then slow roasted it on the spit. Finished it off with a hot honey glaze. Also hit it with some smoke for the first 30 mins or so. It did not suck!