Smoked Bacon Cheeseburger! | Chuds BBQ
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Today I made a scratch made half pound smoked bacon cheeseburger and scratch made smoked buns on my new pellet grill! Nothing fancy, just a simple delicious well balanced burger, you have to give this a try!
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Burger Buns:
185g water
10g yeast
460g flour
14g dough conditioner
50g sugar
8g salt
1 egg yolk
2 whole eggs
42g butter, softened
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You and Chef Tom have been my go to for many many years and major reasons I have gotten deep into BBQing
Chef Tom really is the most talented chef pit master combination out of all of them
what about chef john from food wishes? Also you cant forget the Guga
Congratulations on the Yoder!🤘
What does this pit shine at? What should I cook Next?
@@ChudsBbq Does great Pork steaks an chicken wings and pretty good on briskets if I am being lazy. I have had mine since 2012 so it is pretty crusty but still works great.
@@ChudsBbq cinnamon buns with smoked candied nuts and icing are pretty good
@ChudsBbq Smoked green chile cornbread.
Brother, try an overnight unwrapped brisket on the top shelf at 225°. 👌
One thing I do on my yoder while baking is... put baking item top center, and right below it, I place a foil pan with 1/2 Inch of water. Prevents hard brown on bottom. The temp swing is due to opening and closing the lid as you probably know. The program on the yoder will try to hunt hard when the temp gets outside of a 50° range. Hope you enjoy it I have had mine for 4 years and it still looks new and works great.
I like the water pan idea!
@@ChudsBbq😮😮 let me find out chuds is crossing over to the pellet grill oh no chuds!!
@@ChudsBbqI run an LSG, but it also has a fireboard. Check out the lid detection settings. It'll detect the fast temp drop and will pause feeding to prevent aggressive attempts at temperature recovery. You can customize the pause time. You'll still get an overshoot on temp, but much less than without lid detection
Never use water pans in a pellet grill. It drastically reduces the life of the unit and it is absolutely unnecessary
@necrotaur can you tell it when u opened and closed the lid... or is it automatic?
Shout out Chef Tom!
I didn’t read the whole comment section but wanted to give my 2 cents. In my experience, the Pellet Grill reads temps through its mechanics, when you open the door and heat releases, it pushes pellets through to get the heat back up, but it doesn’t KNOW that the door is open, so often that will lead to a really high swing. Sometimes I’ll turn down my temps by about 20 degrees when I’m planning to go check my cook to avoid that spike, and then reset it to my desired temp after I close the door.
I hit the smoke button on my home built before i open it up. Keeps it from dumping pellets and running the temp up
Great tip! Thank you.
You would think these pit masters would want to put in the time and learn how to cook on a pellet grill.
Sadly most just throw their hands up and say they are inferior to other pits.
Love my three pellet grills and the food that comes off them
I’ve never had a problem with this with my rec Tec.
Yoder FireBoard has a feature where you can switch between +\- 15 degree and +\- 5 degrees and can easily be toggled between the two if not paying attention.
Also, in my experience having the grill grates in place while not doing high temp cooks does not allow the thermometer to read as accurately due to the intense heat coming off the plates under the thermometer.
That.. makes a lot of sense, I'll give it a try
Where is the toggle for adjusting the range? I don't see that.
@@jmsirish1 press the silver knob once and you can filter between the two
@@nathanriddick619 so it's not in the app? It's the main knob on the Yoder control panel?
About the only pellet grill that may slightly edge out the Yoder is Lone Star Grillz pellet smoker.
Another idea on the bacon issue that’s killer on burgers, take those bacon bits and combine with highly caramelized onions and some bourbon or maple to make a bacon jam. And then add as a topping. Top notch.
Welcome to the Yoder pellet grill family. The pizza oven attachment is a must get if you don’t have it yet. It cooks a brisket really well. Not the same flavor you would get off your offset but still works really well. One of the best things I have made on it was also a smoked burger with the trimmings from the brisket when we did an overnight cook on a brisket.
Lone Star Grillz makes the best pellet oven on the market.
I too have a YS640s. The door will not shut completely when the GillGrates are installed. This allows heat to escape and the temps to fluctuate, not a big deal when you are grilling but not good for baking or smoking. Remove the GrillGrates for longer, more steady cooks.
8 months of owning a Yoder YS640S on a comp cart, and I'm still in love, built like a tank, 420 lbs of USA made beef!
I like the Lumberjack pellets all flavors best and been experimenting with White Oak from StOaked and its decent. The Bearded Butchers use that also.
I like the char/hickory pellets
I haven’t tried Lumberjack yet, but B&B Competition blend has been my go-to for just about everything but brisket. I tend to add about 1/2 and 1/2 of the competition and post oak for that.
@@DropbearDrops I had to look those B&B ones up as I never heard of them and found at ACE hardware for like $33 a 40lb bag. Seems pricey, but then again I buy direct and usually get 1 or 2 skids to save coin and split with buddies or sell on the side for like $15/bag tax included for 40lbs. I think locally Lumberjack by me in Wisc they sell for avg $23 or so for a 40lbr in most stores. Could be cheaper for me since most shipped from Hayward, WI. Lumberjack trimmed the fat so to speak on the flavors they carry vs what they had several years ago and starting to go to the 20lb bags and slightly more money. But usually delivered to loading dock can get for under $13 a big bag fyi... I like the Hickory, competition and supreme blends along with Cherry and Pecan if they continue carrying it. Bear Mountain is made not far from me also in Wisc but just don't care for that one as much. Sold in Fleet farms, etc..
Never used this particular model of pellet grill, but a cheap pizza stone and a water pan works womders for stabilizing the temp within a +/- 10⁰ range just like any offset.
"I have to eat this week" true words right there
I’d love to see a series of trying to get all of your typical bbq meats as close to Texas bbq as possible on a pellet grill.
Won’t happen
The bacon test is brilliant to find hot spots, and you have bacon.
Royal Oak Charcoal Pellets...They are awesome and don't have any storage issues with weather/moisture and burn cleaner/hotter. I usually mix a little Kirkland/Costco pellets into the mix as well.
What I've heard about that grill is that they take a lot longer to come up to temp due to the thickness of the steel they use. They also consume a lot of pellets
We now need that Chef Tom and Bradley collab!
Bradley, the Yoder is a very nice machine. You need to get a Lone Star Grillz Pellet! Burn 50% pellets and 50% wood chips. Stick burning smoke flavor with ease. Does all the Yoder does, but better and pizza!
I've had my YS640 for 8 years now, and I've gotten good use out of it. I did have to do a repaint this past year, but that was my fault (lost the cover in the last move). Enjoy!!!
Did you leave it in the rain, I'm looking for a new pellet grill that didn't need a cover, the whole point of having one is for it to be easy
@@justinr9753 no, I was living on the Texas Gulf coast, so it was about 900% humidity year round, which never helped. And it wasn’t a severe issue, just some touch up along the edges. And Brad is right, it weighs about 430 lbs.
Lumber Jack Pellets are my go to...I purchase them at the local Atwood's Farm & Home supply store. They use the entire tree (includes the bark) to make their pellets. They have several different types of wood pellets, including blends. The Competition Blend is my go to for everything on my Yoder YS640 smoker.
I've had that same model since 2019 and it has never failed.
Brad, I have had my Yoder for about 6 months. Love it. I have had several pellet smokers two of them I paid between 1200 and 1600 dollars for. They either broke or did not do a very good job. They were made in China. Love my Yoder I do everything on it. And it is made in America Great quality and easy to clean.
I like how you're not afraid to break trends for a video and go back to basics. Bacon Cheeseburger sounds perfect right now!
Chef Tom is an awesome guy, glad you two get on. Saw him rockin' a Chud's hat a while back on his channel.
Lumber Jack "CHAR Hickory" is my go to for the tube. Pit Boss Post Oak and Hickory is in the hopper but I find the tube does most of the flavoring.
I've been using those and I think they are amazing. Great flavour in my cooks
Shoutout to Chef Tom, legend in the game!
P.S.: It would also be really cool if I had a Yoder YS640S pellet grill, just sayin' : )
Pellet grills make some great reverse seared steaks!
Coming Up!
I 've been able to dial in the Brisket "and" Pastrami pretty darn well on my Yoder 640. The software definitely is a learning experience but the smoke is getting smarter the more use it. :) Is it a stick burner...? Nope but it's a damn good pellet smoker. Maybe even the best.
Brad- I’m so happy you are part of the Yoder family now. I really hope you do a lot of your content using the Yoder. Chef Tom is great, but I often find myself trying to replicate your recipes you do on your chudbox, on my YS640s- It would be great to see how they translate to Yoder.
I’ve got my 640 new in 2017 and have since replaced the controller with the S variant. For evenness, play around with the baffle handle down by the grease bucket. Also, the top rack is about 20 degrees cooler than what you have the temp set for. It’s a tank! Plan to give it at least 30 minutes to come to temp and even out and you’ll be much happier. 👊🏻
So a few things I thought of, 1) instead of bacon bits, what if you used a bacon pepper jelly on the bottom? It sounds really good to me. 2) I'd recommend the Lone Star Grill's pellet smoker over the Yoder, GMG or other mass produced hardware.
Atta boy Brad! Welcome to the Yoder family, that 640 will serve you well! The controller is tuned for BBQr's delight hickory pellets, if you run a different brand of pellet run some ambient probes in the chamber and adjust the temps on the controller to really dial it in. It also really likes to be clean around the burn pot, 3-4 good long cooks get the ash out and it'll run like a champ.
I’ve been waiting for years for a chef Tom call out from Chud. 😂😂 now we just need a collab and my life is complete lol
Even putting some burger patties on the smoker for 20min and then a hot pan/grill sear works well for a mid smoker run meal.
Check out the pizza oven insert. Chef Tom just showed off the new one and it’s looking nice! Pulled pork from the Yoder and the next night pulled pork pizza from the Yoder. You can’t beat this cooker!
I honestly don't know which one of you I've seen more videos from. You or chef Tom.... But, thanks to yous guys, my backyard BBQ game is a winner... 99.999% of the time...
As a passionate lover of both BBQ and burgers …. I’ve never seen anything as beautiful as this..🥹
You and chef tom have been some of my biggest inspirations when it comes to bbq! Been watching both channels for years and honestly, i bought my Yoder ys640s during Covid because of All Things BBQ. The smoker will kinda "learn" during the first few cooks. Temps swing will subside over time. Also make sure to adjust your damper on the bottom. I pull mine out about 6 to 7 inches and it helps spread the heat evenly across the whole grill.
Love the channel. Love Brad. I crushed heavily for a few years on this exact grill with the orange cart but after watching this video it's clear that what matters most is the cook not the cooker. Brad's a master who can make great tasting food on anything. As cool as this pit looks it actually makes me want a Chud Box even more. Or the Chud Grill. Or the Lone Star Grillz El Patron. Brad is the man no matter what he cooks on. Thanks again for the great content!
Good choice on the pellet grill... especially since it was free. The ones you had are more entry level but that Yoder is top notch. Personally, I have a Recteq which I think is similar quality and I like the company. I use B&B post oak from HEB as well. I have used Lumberjack pellets in the past and like them, but the convenience of HEB and B&B pellets work for me.
10:30 they tend to overcompensate when the lid is open for a long period of time. I don't have a Yoder, but my Recteq will start dumping in more pellets if the temp drops for long enough, then it swings up too high for a time. Not sure why yours takes so long to warm up. You might check with Yoder.
I love my Yoder, can’t wait to see more cooks on it. Also, the wood fired oven accessory is a game changer. I can’t recommend it enough.
Welcome to the YS 640S crew. It’s a stud. Try the wood fired oven attachment … you’ll get rid of your new pizza oven at the CHUD shop
I have a Lonestar Grillz pellet and man it is amazing and built like a tank. You should try one.
I have this pellet grill. It's amazing. The controller learns as you cook and it will get really consistent with temps. I've had it swing +/- 5 degrees during cooks. It's a beast.
I love the chef Tom and Joe shout outs! They are so great
That was one of the better if not best Nate in my boot bits I’ve seen you do
Enjoyed the video, I’ve had my YS640S over 6 months and use it 5 times a week. I found when using the grill grates I leave the other 2 grates off the bottom then just slide the 3 connected grill grates to the right exposing the fire box door. I use an extended reach right angle needle nose pliers to move the door to the right opening and exposing the firebox. Then just slide the grill grates back over to the left.
I have tried most name brand pellets including Knottywood Plummond which gives the best smoke ring but also the largest temperature swings. I have also used lumberjack, royal oak charcoal, pecan shell smokin pecan pellets. I favor jealous devil Jax pellets clean burn, decent smoke and less temperature swings. You may want the half shelf for the top also the pizza oven attachment works really well great for chicken wings in a lodge cast iron baking pan. The Yoder cover fits like a glove and is heavy duty.
Cookin Pellets produce consistent results with a variety of wood types. Chef Tom has been using BBQ Delight pellets
Love this channel. I made this exact burger after I watched the original version you did in your offset, as I only have access to a pellet grill. Only difference was I mixed short rib meat with the brisket when I did my grind. This was hands down the best burger I've had in a very long time.
Could you do a simple week night dinner series using the pellet smoker? Would love more ideas for easy smoked dinners that can be done after working all day. Still love the more involved cooks, but usually reserve those for like the weekends/holidays/parties/etc.
I am not in love with everything about my pellet grill but this is making it sound so much better. Is the yoder known for large temp swings, long starting, and uneven cooking?
I'm really happy to see the Yoder in your arsenal! Mine arrived in March and I totally dig it. I got the maroon competition cart, and when the Mrs saw it, she said, "You're insane." High praise. A couple tips, if I may: 1. See if Chef Tom will include the pizza oven attachment for you. I've used mine several times and its the best! 2. With the removable plate, spin the metal tab that sticks up toward the smokestack. Then, you don't need to "remove" it from the smoker completely, just use your tongs to slide it away from the opening. I have not yet tackled a brisket, but I've done spare ribs, pork butt, dino ribs, plenty of burgers and I've cooked breakfast tacos on it too (the cast iron griddle is a worthwhile investment). Look for another NY gift headed your way, its going to the post office this morning. Peace!
Brad, I look forward to seeing more from you pellet grill.
congratulations on the Yoder! I've cooked many of your recipes on my YS640 over the years, and we absolutely love it!
Hell Yeah! Any specific recipes that came out better than others on this grill?
I've had my YS640 for over 2 years now, and the app works flawlessly for me. Didn't need to read any instructions. Check to make sure you have a good Wi-Fi signal for the Fireboard unit to connect to.
My smoker fluctuates as well, but not as dramatically as say a Camp Chef (what I had prior to my YS640) or even Treager. Yoder does make quality smokers for sure.
If you really want a stick burner quality from a pellet grill!! You need to get a Lone Star Pellet Grill!!! American Made in Texas. You can blend wood chips and pellets. It will last a lifetime, unlike the Chinese Yoder.
Yoder is not Chinese.
I've been looking at the Yoder for about 4 years and finally bought one in March. I love this grill, smoker, whatever you want to call it. It does not cook like an offset which we all know but puts out some damn good food! Bear Mountain is my go to pellet.
Love my 640. Try out the cast iron skillet for that sear you’re looking for. You, Tom, and Mad Scientist are my go to as I learn. Once I have more free time (I have young kids) I want to get more into live fire. But for now the set it and forget is what I need.
I have had my eye on that exact pellet cooker for over a year. Definitely a great edition to your smoker/cooker arsenal! Can't wait to see some cooks on that thing. Like you said, Smoking Joe has had a couple and loves them.
I do crispy on the bacon and put the strips on the bottom bun because it stays put.
So proportional! I’m coming by the Chud shop today to buy some rubs n merch ❤️
I've experimented with a lot of different pellet brands. B&B are the only ones i use now. Everything about them is better than any other pellet I've tried.
I have a yoder 480s, its a TANK. Such a good pellet grill. I cook everything on it, the only complaint I have is as with most pellet cooking, the smoke flavor is very light.
There are a lot of naysayers about pellet rigs.... But there is a serious convenience to them... The biggest trick is making sure you have good quality pellets.yoders are really nice.
The best pellets you could ever use are bear mountain pellets post oak. All natural wood 20lbs $9.99 at Academy. I have a YS 640 S pellet grill and I love it.
One of these days please do the smoked beets they used to do at Freemans!. My wife loved those.
Great video! I'd love to see more Yoder stuff, both cooks and how you like to use the smoker. Love my Yoder, but also prefer to see YOUR recommendations on all things cooking!
I've tried almost every brand of pellet out there, B&B, Bear Mountain, Kingsford, Lumberjack, etc.. Hands down, Papa's Premium (which I also sourced from my local HEB) have been the absolute most flavorful pellets I've used. Haven't seen them back at my local HEB yet, but I found they can be ordered online.
Just got a Yoder a few weeks ago too! Love it
I do like cherry pellets. I don't have a pellet grill, I just use the tube thingy. Cherry has a different flavor that I don't get from other woods, but I also run a cabinet shop, and use cherry cut offs, as well, and just bought a bag of pellets not thinking it through.
Had my 640 for 10 years now. It’s still a beast.
The burning chimney in the background lately is a nice touch
That bun was cut to perfection. wonder how the other buns looks. lol Great vid! :)
We love our YS640s. Hope you enjoy it as much as we do! Looking forward to more cooks with it!
There is a way you can adjust the temp swing range. Between 5-25 degrees. Also, it will swing considerably more if it's not setup for indirect. Heat deflector in place, and the damper all the way out. Was hard to tell in the video how you had it set up.
My experience with a Traeger is that it takes forever to drop the temperature. Only way to really cool it down is leaving it open for a lot of time.
Been wondering where the Bug Assault has been and so Glad you broke it out! Looks to be the newer version than the other you got. I won’t BBQ or grill without mine. Did a brisket yesterday and must’ve nailed 100 flies! About to grind my 1st Brisket burgers tomorrow! 🤞
You should test out a Lone Star Grillz pellet grill. Made in TX.
Bear mountain pellets have done me right on all my cooks.
They build these just about 40 miles from my home town. They are great units!
You just inspired an idea: commercial baguettes are typically baked in an oven with steam injection. I may have to give them a shot in my Weber w/Slow-n-Sear with the water trough!
Damn flies.. they are bad this year.. at least here in North Texas.. burger looks good Brad..
And here I am trying to fast until 10am because I'm a fat ass...
Don't only fast, do very low carb. Watch Ken Berry MD videos.
Happens every time lol
😂😂
This a learning experience. That's how I trick myself into watching these delicious videos
You can do it, fatty. We balloon in you!
Looks great, Brad.
I wanted to get a YS640S but the price of it was a bit steep for me. I went with a Recteq Dual Fire pellet to replace my Pit Boss Lexington and have not regretted it at all. The temp control is quite good, I would say better than the Yoder through the App, and having a sear chamber that gets hotter that 700 F is a definite bonus.
Love your videos and keep it rockin!!!!!
As luck would have it, I just upgraded to a Yoder Smoker. You’re right…. there is a lot to learn about a Yoder. It’s not a close the lid and walk away pellet grill. I have hopes of learning from your discoveries.
Good looking burger and hella pellet smoker/grill. One thing to add flavor is charcoal pellets. Some people mix in their hopper 15-20%. I just use an extra smoke tube for the charcoal pellets. Love your show!
I have been dying for some thick boy burgers!!!!
Knotty wood pellets or pecan shell pellets add something different. I use BNB competition blen. I find it at Academy. Other than those, I use BNB post oak. I have the Lonestar grillz pellet smoker. They have a good build quality also.
I love the versatility of the Yoder smokers, but that comes with a price: cleanup is a much bigger deal than other pellet grills. I do a deep clean on my Grilla pellet grill twice a year. In between, I just keep the grates clean and the drip bucket empty. Everyone I know who has the Yoder says you need to clean the grease up after every cook. That's more work than I'm willing to do.
I absolutely love my pellet grill, wife and I made pizza on it the other day. Cherrywood smoked meat lovers pizza… to die for
Sometimes I like to grind bacon directly into my burger meat and it definitely solves the "sliding bacon strip" problem!
As far as pellets go, we've been very happy with the Bear Mountain pellets so far. Traeger's pellets are good but overpriced in my opinion. We tried a bag of the Char Grill pellets but never again - at least not on our Ironwood 650 (which we love). I was also going to suggest the Bug A Salt gun but I see you already have your own! Anyway, great vid as always. Keep them coming!
Great choice, I love my Yoder! Like you said, all the other pellet grills I have seen and used seem cheap and flimsy relative to the Yoder pellet grills. Excited to see all the ways you use yours.
I didn't know about this Yoder smoker until after I'd already gotten my Traeger. I regret every day not buying this instead. Royal Oak pellets actually give burgers and steak a good charcoal flavor too. I use it all the time.
Love my 640. It does hunt early on. I did an overnight brisket for easter, put it on at 8pm and took it off at noon the next day running at 200F. Fat rendered perfectly. Ooey, gooey, brisket-y goodness. If you'd like to see the grill performance, let me know and I'll send you the screenshot from the fireboard app.
You need to try the "Smokin' Pecan Pellets." They are made with pecan shells.