Why does this gentleman only get 125 views and two comments? There is more info here than any of the top rated vids. SC, please keep it up. I appreciate what you are doing.
GREAT vid, man. My old electric chip smoker crapped out and I've got a 640s on order. Been watching how-to videos and this is one of the best out there. Looking forward to more on your channel, keep em coming!
Good video, half shelf is a must in my book. The full shelf is great, but takes up too much room most of the time. Def need to get the upgraded diffuser plate!
What kind of cooking spray did you use and what temp to do the burn in. Also you wrap the entire bottom in tin foil to help make clean up easier when cooking?
I just used a store brand canola oil cooking spray. I do the burn in at 350° . After the burning I just wrapped the top part of the drip pan/heat shield with foil and every time I clean the grill/vacuum it out I change the foil
Thanks so much for the great info and video my man....Been eyeing this grill for a while have not pulled the trigger because the wife and I love charcoal and wood flavor so much...Is the “smoke” flavor there? Thanks again my man!!! 👍👊
@@jgoree8319 here is the nice thing about Yoder. 15 years from now you can sand that bad boy down and paint it. Boom brand new again. You aren't doing that with a ReqTeq. The other great thing is every part on the Yoder is interchangeable.
Excellent guidance. I think you were using Pam spray. Have you used other sprays and settled on this choice? Besides burning off unwanted material, what is the reason for "seasoning" the grill? Does it cause the smoke on subsequent cooks to adhere to the surface and enrich the flavor the cook?
The point of the burn off is like you said is to get rid of unwanted Materials. It also helps to set the paint on the Yoder, as far as the cooking is concerned was using a store brand cooking spray. On my other Yoder I used Duck Fat Spray for the burn in I haven’t settled on any brand that I use exclusively I just use what ever I have on hand at the time. Thanks for watching and your support.
I've been going back and forth between the YS640S and the Traeger Timberline 1300. I'm leaning towards Yoder, how is their customer service? The nearest Yoder dealer is about an hour away.
All you did by using oil to season is create a place for pellet dust to stick & gather. Pellet grills don't need it (besides the grates), especially below the heat reflector. Fats from your cooks will season parts that need it.
@@SmokeyCue That's based on the general consensus that most grills/bbqs need it. If your pellet smoker/grill (with the exception of a couple designs) is operating correctly there should be nothing corrosive below the grease pan. There should be nothing but dry pellet dust. By introducing oil, if anything you may be creating a slightly more corrosive environment.
Hey Awesome vids. not many ys640s owners out there on youtube. i just recently bought my yoder ys640s like a month ago. used it two/ three times however i seem to be getting issues with keeping a consistent heat throughout the chamber. my right side near the exhaust is alwys 60 degrees hotter thank what is set. and left side is always 30 degrees cooler. not sure but its always a big gap within the cooker. any idea as to how i could possibly get an even temp in my cooker?
The “s” models came out around November of 2019 they are showing up slowly but surely. I think you just need to play with the variable damper a bit I have mine pulled out to 6 and a half inches to the middle of the damper handle. It’s not uncommon for smokers to have a hot spot near the exhaust as that is where the heat is collecting to leave the grill. Both of my yoders have a hot spot near the stack I have a variance of 20-30 degrees side to side. I hope this helps thanks for watching.
Smokey Cue I just installed the new updated controls. Seems to heat up way faster also. Do you worry about going from 350 down to 225 at once? Or do it in smaller increments?
Why does this gentleman only get 125 views and two comments? There is more info here than any of the top rated vids. SC, please keep it up. I appreciate what you are doing.
Thank you for the kind words and thanks for watching.👍👍
@@SmokeyCue Watching a few more of your vids...good stuff! Added to bookmarks and will follow. I've found the biggest is not always the best.
Indian Peaks Explorer Thank you again that means a lot to me.🙏
Just found it I’m watching
Thanks for watching👍
This was very helpful. Thanks. Now off to do my burn-in😎
I ordered my ys640s a week ago can not wait for it to come in!!!
You’re gonna love the Way is 640s my friend
The wait is killing me haha about 3 more weeks out Houston did not have any available
YS640s on competition cart just arrived yesterday. Burn 🔥 in tonight, baby!!!!
Best video I’ve found for setting up my new Ys640. Thanks Smokey Cue!
Thank you for watching and your support 👍
GREAT vid, man. My old electric chip smoker crapped out and I've got a 640s on order. Been watching how-to videos and this is one of the best out there. Looking forward to more on your channel, keep em coming!
Thanks for watching and your support.👍
Good video....I would have like to see the pellets dumping in the fire box. Great info.
Thanks for the video! My 640 came today !
You’re going to love it. You’ll have a lot of good cooks ahead my friend.
Good video, half shelf is a must in my book. The full shelf is great, but takes up too much room most of the time. Def need to get the upgraded diffuser plate!
Yes the half shelf is a must. I have the two piece diffuser in order for both of my Yoders.
i love how everyone uses the phrase "doing a cook", like it's a occasional event, for me doing a cook is called the weekend!
What kind of cooking spray did you use and what temp to do the burn in. Also you wrap the entire bottom in tin foil to help make clean up easier when cooking?
I just used a store brand canola oil cooking spray. I do the burn in at 350° . After the burning I just wrapped the top part of the drip pan/heat shield with foil and every time I clean the grill/vacuum it out I change the foil
Thanks so much for the great info and video my man....Been eyeing this grill for a while have not pulled the trigger because the wife and I love charcoal and wood flavor so much...Is the “smoke” flavor there? Thanks again my man!!! 👍👊
Yes the smoke flavor is there.
Thank you sir! Just picked the newest model up! Love this bad boy
Nice welcome to the Yoder family👍
@@SmokeyCue couldn’t say no! It was time for an upgrade and this unit takes the cake!
You made a great choice.
Mine arrives tomorrow can't wait thank you for the video.
You are welcome. I know you will have many great cooks on it.
@@SmokeyCue if the first one isn't to go by. My god this thing is amazing.
They are impressive
Thanks for sharing. I’m torn between this grill and the RecTec 700 Bull.
You’re welcome. Both are great grills. Thanks for watching.
Please don't compare a RecTec to a Yoder . Yoder is another level of quality lol. If you're going with those two definitely get the Ys640s.
Well I ask because there are issues with rust on the Yoder. I am retiring and dont want to be sanding and painting my cooker.
J Goree I have only had to touch up a little corner of other Yoder.
@@jgoree8319 here is the nice thing about Yoder. 15 years from now you can sand that bad boy down and paint it. Boom brand new again. You aren't doing that with a ReqTeq. The other great thing is every part on the Yoder is interchangeable.
Excellent guidance. I think you were using Pam spray. Have you used other sprays and settled on this choice? Besides burning off unwanted material, what is the reason for "seasoning" the grill? Does it cause the smoke on subsequent cooks to adhere to the surface and enrich the flavor the cook?
The point of the burn off is like you said is to get rid of unwanted Materials. It also helps to set the paint on the Yoder, as far as the cooking is concerned was using a store brand cooking spray. On my other Yoder I used Duck Fat Spray for the burn in I haven’t settled on any brand that I use exclusively I just use what ever I have on hand at the time. Thanks for watching and your support.
Grape seed oil is great for burn ins
@@SmokeyCue did you apply anything to the outside? Rust prevention.
Good vid brother, I'm trying to decide between this and the Pitts & Spitts Maverick ... did I see a Grilla Silverback also, if so how do you like it
I like both of my Silverbacs both have been great cookers.
Looks great brother!! Love these burn in videos!!
Thanks Dale.👍
Awesome video! Also I love your intro. If you mind me asking who did it for you?
I just put out a work request on fivver
I've been going back and forth between the YS640S and the Traeger Timberline 1300. I'm leaning towards Yoder, how is their customer service? The nearest Yoder dealer is about an hour away.
The Yoder customer service is outstanding as well as the build quality of the smokers.
Do you also season the outside?
I haven’t seasoned outside of either Yoder yet I have thought about it.
I saw somewhere else to use pork belly slab or any high fat protein for 2.5 hours at 250. I suppose cooking oil works as well. Any inight?
They are seasoning it when they do that. Burn in is just to remove all the factory crud inside. Do a nice burn in then put the fat in to season it.
Daniel Marks I’ve seen people do that before I’ve never tried it myself.
Do you season the outside of the grill?
If so what do you use?
Only the inside
Enjoy
All you did by using oil to season is create a place for pellet dust to stick & gather. Pellet grills don't need it (besides the grates), especially below the heat reflector. Fats from your cooks will season parts that need it.
you might want to read the manufactures directions before you start making a comment like that
@@SmokeyCue
That's based on the general consensus that most grills/bbqs need it. If your pellet smoker/grill (with the exception of a couple designs) is operating correctly there should be nothing corrosive below the grease pan. There should be nothing but dry pellet dust. By introducing oil, if anything you may be creating a slightly more corrosive environment.
Awesome vid.
Thank you
Got mine today and your video saved me a lot of time. Thank you.
I’m glad the video was helpful to you. Thanks for watching👍
Hey Awesome vids. not many ys640s owners out there on youtube. i just recently bought my yoder ys640s like a month ago. used it two/ three times however i seem to be getting issues with keeping a consistent heat throughout the chamber. my right side near the exhaust is alwys 60 degrees hotter thank what is set. and left side is always 30 degrees cooler. not sure but its always a big gap within the cooker. any idea as to how i could possibly get an even temp in my cooker?
The “s” models came out around November of 2019 they are showing up slowly but surely. I think you just need to play with the variable damper a bit I have mine pulled out to 6 and a half inches to the middle of the damper handle. It’s not uncommon for smokers to have a hot spot near the exhaust as that is where the heat is collecting to leave the grill. Both of my yoders have a hot spot near the stack I have a variance of 20-30 degrees side to side. I hope this helps thanks for watching.
@@SmokeyCuethanks for the info. Yes I've tried 6 inches out but side to side for me is almost 90-100 degrees off.
Have you called Yoder they may have a solution.
@@SmokeyCue i have cant really get through cause of whats happening i guess. Need to try again
I’ve called Yoder last week for an issue I got through pretty quick you can email them too.
So is it ok to start these with the lid down?
I start mine all the time with the lid closed
Smokey Cue I just installed the new updated controls. Seems to heat up way faster also. Do you worry about going from 350 down to 225 at once? Or do it in smaller increments?
No I don’t worry about making a big jump like that the grill will come down slowly on it’s own to 225 from 350
Great vid mate, thanks
Thanks for watching 👍
Sold ! Thanks man
I’m glad I could help thanks for watching👍
Great video
Thank you
Instructions say to spray the inside after the grill has reached 350°
I’ve always done it before I’ve fired up the grill and have never had a problem.
Great info!
Thanks for watching👍