r/Yodersmokers

I've done pretty much every protein there is numerous times but pork belly only one other time and it was just ok the first time. Made some adjustments this time (I didn't cube raw was the main adjustment) and it was literally probably the best two bites of BBQ I've ever had.

Started with a 9lbs pork belly from Costco and quartered it. I seasoned two with Meat Church Holy Cow and The Gospel (as seen in the Meat Church BBQ YouTube video Bacon Brisket) and the other two with Meat Church- Holy Voodoo and Honey Hog.

Fired up the Yoder YS640 and got the temp to 200 and lit the smoke tube. I use CookinPellets competition blend.

I ran these at 200 meat side up for one hour before flipping them fat side up and bumping the temp to 250. (The 200 temp for an hour meat side up I saw in a Mad Scientist BBQ video and I tend to always start my cooks off at a low temperature to try and build as much smoke flavor as I can on the pellet smoker. But I've never tried starting meat side up. Not really sure it did anything but whatever.) I rotated and spritzed with a apple cider vinegar/water mix as needed every 1-1.5 hours and after six hours total cook time all four probed like room temperature butter. The first time I think one issue I had was pulling the pork belly off early so I figured I'd error on the side over cooking a bit longer.

The Brisket rubbed ones I simply rested, the Burnt end style with the Honey Hog/Voodoo ones I let rest then cubed and gave a light saucing in an aluminum tray with a KC style BBQ sauce a make mixed with an ultra hot BBQ sauce I bought from a local BBQ purveyor that makes his own sauces. His sauces have amazing flavor but his spiciest recipe is so hot I can't use it on anything by itself. Cubed belly in the tray went back on the smoker at 350 for 15 mins or so to tack up the sauce. Sliced the other two like a brisket flat and then took both trays to the neighbor's for our July 4th potluck.

Both styles turned out epic, the brisket ones dominated by pepper and salt flavor, the burnt end style we sweet with a creepy heat that shined through on the back end. I now have a go to cook for when I want something relatively easy that's a same day cook. God I hope I can repeat it.

Salt, Pepper, and Lawrys on the 640

We’re smokin today boys!

Doing some brisket for a friends party tomorrow. Think I’ve reached the limit of my 640. Anyone have a 1500 or Cimmaron pellet, how many can you fit?

I’m probably overthinking this, but could use some advice. This will be my first big cook. So I have 2 18lb briskets on the smoker for lunch tomorrow. My question is will they be okay like this on the top rack? They took up more space than I thought. I have them almost touching the back and the door might just be kissing the front. Should I move one to the bottom or will this be okay? Thanks in advance!

This was a new recipe, will say glad I tried it really liked the finished product. I did use Boston Buger
Smoked Italian Meatballs

These Easy Smoked Italian Meatballs are made with a savory blend of ground beef and pork, creamy ricotta, and fresh basil, then slow-smoked at 250°F for incredible wood-fired flavor. Perfect for meatball subs, spaghetti night, or served alongside your favorite marinara sauce.

Prep Time 20 minutes

Cook Time 1 hour

Total Time
1 hour 20 minutes

Course: Appetizer, Main CourseCuisine: ItalianKeyword: Italian meatballs on pellet grill, smoked Italian meatballs, smoked meatballs, Traeger Italian meatballsServings: 14 meatballs

Ingredients
1 lb ground beef
1 lb ground pork
½ lb ground mild or sweet Italian sausage
¾ cup whole milk ricotta cheese
½ cup Italian breadcrumbs or 2 slices white bread dried on counter overnight
2 large eggs
½ medium yellow onion finely grated
½ cup Parmesan cheese grated
5 cloves garlic minced
4 leaves fresh basil chopped or ½ tablespoon dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
½ tsp black pepper
¼ cup water for the pan
marinara sauce and additional parmesan cheese for serving

Instructions
Preheat your pellet grill or smoker to 250°F with your preferred wood pellets.

In a large mixing bowl, combine all meatball ingredients (except for the water). Mix until just combined.

Using a kitchen scale, portion into 4-ounce balls and roll smooth. *If you don't have a kitchen scale, you can portion into 14 equally sized balls.

Place meatballs on a flat sheet tray (not a cooling rack). Add ¼ cup water to the bottom of the pan.

Smoke at 250°F for about 50 minutes to 1 hour, or until the internal temperature reaches 160°F. *Cooking times can vary based on size of the meatballs, what smoker you have, etc.

Remove the meatballs from the grill, and Increase the smoker temperature to 375℉. When up to temp, place the meatballs back on the grill about 5-10 minutes to brown the tops.

Remove from the smoker, rest for 5 minutes, and serve with your favorite marinara.

Notes
Meatball sizing - We chose to make larger 4 ounce meatballs, but we have made this same recipe for smaller sized meatballs. If making smaller meatballs, adjust the cooking time accordingly. Smaller sizes will take less time to cook through.

For the ground beef - This recipe works best with either 80/20 or 85/15 ground beef.
Leftover meatballs - Leftover smoked meatballs can be stored in a zip top bag in the freezer for up to 3 months.

I just rolled out the grill for my third ever cook. I saw this large gap which to me doesn’t seem right.

What are your thoughts?

By the way the grates inside are not improperly set so that isn’t the root cause.

Been mulling over a yoder purchase for awhile. Not a ton that pop up used in Norcal. Wake up yesterday and see a 640s freshly posted on FB marketplace. Bought it same day.

Excited to start smoking on this bad boy! (Shelves and exhaust not pictured)

(Seller got blown up with buyers, thankfully they went with me since I messaged first)