New Yoder Smoker Pallet

Posted by Joseph Aalijha on July 23rd, 2022

For those who are not familiar, let me explain what a pellet smoker is. Pellet smokers use tiny, machine-produced wood pellets made from a wide range of tree species. Although apple and mesquite are close seconds, hickory is my fave. The pellets are kept in a hopper outside the appliance and fed into the fire chamber via a motorised auger assembly (imagine a giant drill bit). For the initial few minutes after the smoker starts up, a heating element ignites the fuel, which is then sustained by a stream of pellets and an external fan that blows air into the chamber. You may alter the temperature on the logic board, which in turn regulates how many pellets are fed into the chamber by the auger each minute. A temperature probe is also linked to the logic board in the cooking chamber to provide feedback on whether it is achieving the desired temperature. Because the pellet yoder smoker employs wood, the food has a wonderful wood flavour.

The logic board reduces the amount of fire management necessary to make a high-quality BBQ. I turn on the smoker, let it go, and the aroma fills the entire property while I let the grill run for extended periods of time. A neglected Yoder Smokers Dealers trailer needed a passionate pitmaster who loved barbecue to bring it back to life. Cooking requires love, according to Russell, and if I had to choose a cuisine where it was even more true, it would be barbecue. Your chef needs to really enjoy barbecue to do it well. You literally need to prepare for that with passion. To produce good barbecue, you must unquestionably have a passion for it.

On the Brute, Russell provided a recipe for a delicious, soft apricot chicken dish.

Ingredients: 6 whole 3-3.5-pound chickens Brine for chicken water, 1 gallon 1/4 cup sugar and 1 cup kosher salt12 stale bay leaves10 peeled and crushed cloves of smoked garlic. Whole black peppercorns, 2 T. of fresh thyme in 8 sprigs, 8 fresh sprigs of parsley, 2 tonnes of juniper berries 3 apricot-flavored BBQ sauce1/2 cups of fresh apricots (de-seeded) Ketchup in a cup 1/4 cup yellow onion, finely sliced1/4 cup of maple syrup 1 pound brown sugar5 tablespoons apple cider vinegarPaprika that has been smoked 1 teaspoon Dijon mustard, 2 teaspoons1 teaspoon of yellow mustard seeds. 14-teaspoon black pepper 12 teaspoons of chilli flakes 2 teaspoons salt, honey, and 1 cup molassesChicken Brine preparation instructions:

In a big sauce pot, mix everything together. Until the salt dissolves, cook for 3 to 4 minutes. Cool completely after turning off the heat. When the brine has cooled, add the chicken. Ensure that the bird is entirely submerged. For 12 to 48 hours, covered and chilled.

Regarding apricot BBQ sauce:

In a large saucepot, cook chopped onion until it turns translucent. Simmer the mixture after adding the remaining ingredients to the pot. Until the sauce starts to thicken, simmer for 30 minutes. To the desired consistency, blend.

The fire was started using local Palisade, Colorado apricot and plum orchard wood. Russell added more smoke by soaking mesquite chips in apple cider.

Before adding chickens to the smoker, build a solid coal base and raise the temperature to 200 degrees. Hit them hard with a low heat of no more than 180–200 degrees and a strong smoke to start. Smoke everywhere!

A lot of the wet mesquite chips should be put onto the coals. On the smoker, every stack and vent was nearly closed. Smoke in this manner for two hours. About now, glaze the chickens with some of the apricot BBQ sauce.

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Joseph Aalijha

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Joseph Aalijha
Joined: July 23rd, 2022
Articles Posted: 4

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