Log In. The Yoder Smokers Cheyenne 16" offset smoker moves you beyond simply grilling and into the world of slow smoking and barbecuing. Only wood is fed after the fire is started with charcoal unless because the wood burning down will create new coals. With the Yoder cookers, the entry point for the heat and smoke is below the grate level, and the chimney is above the grate level. Thanks DanB PS Any one in the Red White & Que/Cresskill completion will be using either one? 1. Thanks. I really like the 2nd upper grill in the cooking chamber. What is the best way to combat wind? Do you have a picture you can post?3. Carbon monoxide is not your or your family's friend. Create New Account. 5:39 . The difference is this; the heat and smoke are drawn through the cooking chamber indirectly, the indirect heat is the secret to producing moist, super tender meat with that rich smoky flavor. Have you ever dreamed of eating smoky, tender ribs or juicy pulled pork at home? The Cheyenne moves you beyond simply grilling and into the world of slow smoking and barbecuing. Is the wood well seasoned? BBQ grills, accessories, patio furniture, spices and more. We are not sure that we have the heat management plate in the correct place.3. Call 888-313-2737 to speak with a local Yoder Smoker Dealer. The only time foil is used is when I rest it. My only complaint is getting the smoker to hold my target temp longer., I use splits around 12-14 inches long and around wrist size thickness. I've learned that if I put 2 decent size split on the lit lump, once they establish a solid coal base, it spikes my temp to almost 300+. Last edited: Dec 14, 2010. It is relaxing and you should have no issue managing the fire. I would just use one for a Cheyenne. Is the wood well seasoned? Because the air movement is slow and deliberate the small temperature difference will have little if any effect on the quality of the food. In my Kingman, I use 1 chimney of lit lump, and then either 1 large split, or two smaller splits. I have purchased the Yoder Log Starter and let me tell you, much much better in my opinion, I get fire going (started with logs) and ad a split or so every 45-1 hour depending on what I am trying to do. Turkeys are done solely by temp. Plus I live in a windy region. I'm sure I have forgotten a few things, so if you have any questions, don't be afraid to ask. Once you learn how to keep the fire burning cleanly (see tips below), you can close the stack damper up to 1/3 of the way to keep some heat in that side of the cook chamber to even out the temps some. I also do like to spatchcock my birds, which allow them to cook a little quicker and more evenly. Many high-end offsets are good at doing even, but it's the ability to cook hot in a controlled area that the Yoder's do so well. It was a 90 degree, moderately humid day. Because the air movement is slow and deliberate the small temperature difference will have little if any effect on the quality of the food. Less heat will escape and therefore less swing. This is "Yoder Fire Management" by Yoder Kirby on Vimeo, the home for high quality videos and the people who love them. Click or scroll to zoom Tap to zoom Yoder Cheyenne Offset Smoker $2,199.00 CAD SKU A43913 Quantity Quantity Add to cart View full details "The Cheyenne" moves you beyond simply grilling and into the world of slow smoking and barbecuing. With no bed of coals, you really have no fire. However, experience with the pit and learning a technique and save pit placement that works for you will be the biggest key to reducing the swings to a little more than a normal stickburner temp swing. In fact I found that loading it with 3/4 full of chimney worked best for me but it might vary depending on the wood you will use afterwards. You begin by building a fire in the firebox, the heat then flows out from the firebox, through the cooking chamber and out the chimney. Offset smokers for any size of gathering. If the wood is still green or wet from rain it can be a difficult if not impossbile to get complete combustion and a clean burning fire. You control the burn (combustion) rate and the heat produced primarily by the main butterfly damper on the firebox door. We have the heat management plate, but the temperature varied by about 75 degrees from right to left. I would just use one for a Cheyenne. Smoke leakage will be normal from the cook chamber door. In fact I found that loading it with 3/4 full of chimney worked best for me but it might vary depending on the wood you will use afterwards. Yoder, WY Fire Departments The Yoder, WY fire department directory includes 1 fire departments and/or fire stations ().View detailed fire station information, including contact information, photos, maps, and more, by clicking the list of links below the map. LaGrange Fire Department. Thanks,going to do my first one tomorrow have a great holiday. Return to Manuals, Troubleshooting, Best Practices, FAQs, Cooker Registration. To maximize your cooking experience. You can use that to your advantage if something needs to speed up, or slow down. The lower radiant side will typically cook 20°-25° hotter than the air temperature being measured. Wind swirls in my cooking area, so I really can't avoid it all together. With the correct sized fire, and the door damper at 50%, you should be close to 250 degrees in the chamber. One of our guests described the ribs as tasting like a campfire. The heat management plate reduces this affect and evens out temps across the pit. See more of Yoder Volunteer Fire Department on Facebook. This will slow the air movement down and create a more equal temperature profile top and bottom. We had the exhaust all the way open and the intake almost completely closed. Call for a quote – (770) 993-6686 Our customers have asked for it, and here it is. Any advice will be greatly appreciated. Precision crafted, the Welcome to the Yoder Volunteer Fire Department. Torrington Police Department. You can affect the lower grate temperature by closing the stack dampener by 25% or so. 13lb is right in the range I cook. Click the links below to go directly to available resources: Manuals, Troubleshooting, Best Practices, FAQs, Cooker Registration, How to run a proper fire in a Yoder offset, Re: How to run a proper fire in a Yoder offset, http://www.atbbq.com/fuels/lump-charcoal.html. I am trying to learn how to lower my spikes and get a more consistent cook, with the understanding there will be some spikes. Any thoughts on what went wrong; any suggestions for getting a different result?Thanks. We took delivery of our Loaded Wichita last week. I think your fire may be too big and you have to choke it down. Selling my Yoder Cheyenne, it's been a great learner but have outgrown it and have upgraded to its bigger brother the Kingman. The lower radiant side will typically cook 20°-25° hotter than the air temperature being measured. Since 2008 we have carried a large selection of American made grills and smokers. The heat management plate is a must in these units." The exhaust is wide open and the intake is around 1/2. That way none of the airflow to the bird is obstructed and you can still collect juices for gravy. Jeff. Also, do NOT open the pit door unless absolutely necessary. To maximize your cooking experience. You're running a little hotter than me too, so the pit will be a little hungrier. Thank you! Never run the stack more than 50% shut, if you close it too much you will generally have a smoldering fire and dirty smoke.You will see a slightly different heat profile in the pit once you begin to put meat on and effect the air flow. With no bed of coals, you really have no fire. A smaller pit is more susceptible to temp swings than a larger one since there is less thermal mass from the pit, so that is just the nature of the best to a certain extent. The left side of the box rarely got over 200 degrees.2. The heat management plate is a must in these units." Weather outside was 10F with no wind. The Kingman comp cart has been replaced by the Cimarron, which does have an insulated firebox. The Loaded Wichita adds our three most popular options: cooking door counterweight, heat management plate & 2nd level slide-out shelf. The drive acts as the resting time and I carve when I arrive with consistently good results. To keep juices for gravy, elevate the bird on a rack or two depending on its size and place a pan underneath. The clean smoke likely came near the time you needed to refuel I'm guessing? Turkeys are done solely by temp. I went with the Yoder. Any thoughts about these two smokers from those who have them? Last edited: Sep 7, 2015. The Yoder Smokers Heat Management Plate for your offset smoker is designed to drop directly into your pit just below the main cooking grate. "When wood dries, normally, the first thing to happen is that the bark comes loose or falls off, it starts to crack and check, it feels lighter, and when struck against another piece of wood it will sound more hollow if dry and make more of a thud when wet.Do a search on the Internet for "digital moisture meter" if you would like to have a tester to tell you the moisture content of the wood you want to burn. The Yoder Smokers YS1500 Pellet Grill has redefined versatile. We got the grill as close to temperature as we could, but here are the problems that we had:1. I kicked up my Cheyenne twice this weekend for my first two cooks. We ran the test fire on Friday night and planned to cook ribs on Sunday. Contact Cheyenne and Arapaho Tribes Fire Management & Prevention on Messenger. The difference is this; the heat and smoke are … A lot of my birds have to make a 45 minute trip though (since I'm usually asked to bring the bird to a family event), so I will wrap it in foil and a towel then put in a warm cooler and then go. I run my fire so it reaches 245 - 250 degrees then as the fire burns down I add more wood and or lump when it reaches 215 degrees. As mentioned before, if you look at how your HMP fits in up under the lip by the fire box, there are open spots on either side, some have mentioned filling those up with heavy foil to force all the heat under the plate. Good question. You can see it doesn't take much to keep it up at that temp. Dec 14, 2010 #11 cabin fever Smoke Blower. Yoder_Herb. Mutual aid assistance was given by Lingle Volunteer Fire Department, Yoder Volunteer Fire Department, Veteran Volunteer Fire Department, Goshen Hole Fire Department, and Prairie Center Volunteer Fire Department. If the moisture content is higher, the wood will not burn efficiently, and produce much more white (dirty) smoke. All you do is cut out the back bone and splay open (on turkeys I usually just break the ribs by pulling the bird open) season and cook. I had placed in the main chamber a water pan, something like you’d cook banana bread in, between the fire box and the meat. The HMP will even out temps, but there will still be a hot spot on the firebox side. Lingle Fire. Many times I've turned to using my Yoder YS640 pellet grill for its ease of use but I do believe some great food comes from a pit burning a good clean fire.Love my pellet grill but really looking forward to trying my Safe after reading this very informative post. All you do is cut out the back bone and splay open (on turkeys I usually just break the ribs by pulling the bird open) season and cook. Great info kcphilaflyer, and great picture. 2. The clean smoke likely came near the time you needed to refuel I'm guessing? So the main thing that i people must learn is fire management once you get pretty confident with that your well on your way to cooking some great food and above enjoy your self. Oak can take 2-3 years to season properly. "The Cheyenne is the entry into Yoder's stick burners. Lump charcal is readily available almost anywhere, hardware stores, Wal-Mart, etc. I will use less fuel and have more air in the intake. I left mine alone because I've learned to use the hot/cooler spots to my advantage. Here's a pic I took from this last Saturday's cook, did 4 pork butts for a party.This a few hours into the cook, cruising along at around 275. In addition to the changing the amount of O2 that goes into the intake stoking the fire, it pulls the heat away from the cooker cooling the metal as well. The only time foil is used is when I rest it. Cheyenne Yoder is on Facebook. We followed the video, but could not produce clean smoke. To a lesser degree the damper on the chimney is also used to fine tune the heat in the cooking chamber. How to Manage Your Smoker Fire - Duration: 27:45. Charcoal ” This grill is a game changer. HPC Fire Shop All Patio Heaters & Firepits Vacuums & Appliances ... "The Cheyenne" moves you beyond simply grilling and into the world of slow smoking and barbecuing. on the main cooking surface. 116 11 Joined Dec 1, 2009. "The Cheyenne is a great cooker, but the smaller offsets have more of a learning curve to get dialed in. In my Kingman, I use 1 chimney of lit lump, and then either 1 large split, or two smaller splits. I'll offer my thoughts and what I would try next, Starcity. I used a Kingman in that video so it needed the extra charcoal. Also if you are cooking different types of meat and need a hot spot for chicken and a cool spot for a larger cut. The Cheyenne "The Cheyenne" moves you beyond simply grilling and into the world of slow smoking and barbecuing. Thank you! Let the fire stabilize for 15 or so minutes before making another change. Here's a pic I took from this last Saturday's cook, did 4 pork butts for a party.This a few hours into the cook, cruising along at around 275. Once you learn it and understand how the fire will behave, you will be off and running. You talk about jacked up; I have not been this excited since my children were born.I had watched the video twice and did the following. Started looking at the Lang , but shipping was way up there, now looking at the Yoder. I ran a Cheyenne for 2 years and now a Kingman for 1, and there's definately a learning curve to good fire management. I decided that sliding the heat management plate about 1 inch away from the box might help regulate the heat. Another thing to do is if it is windy, I'd heat the pit up 50 degrees or so above your cooking temp and let it sit there for an hour or two first so the steel is evenly heated and will help the swings be less of an issue. You can use that to your advantage if something needs to speed up, or slow down. Thanks. I hope it helps. "The Cheyenne" moves you beyond simply grilling and into the world of slow smoking and barbecuing. Wingman, I've watched all of your videos of the YS640 from … Yoder_Kirby wrote:Here is a quick, little video I made to show some basic fire management in a Yoder offset wood smoker. I make it a rule to not invite guests over until I know how a pit works. 40 10 Joined Jul 2, 2012. Fire Starter. Heat and smoke are drawn through the smoker to cook your food indirectly. The indirect heat is the secret to producing moist, super tender meat with that rich, smoky flavor. It sounds to me like you were choking the fire out the whole smoke by having the intake closed off too much during the smoke, hence the dirty smoke and bad tasting meat. One of our guests described the ribs as tasting like a campfire. If its really old wood it will not generate good coals. Since you are cooking on a Wichita (I did this video on a Kingman with a square firebox that is much larger) try just one chimney of charcoal to start and one wood split at a time. Call for a quote – (770) 993-6686 Load it up! Our Heat Management System gives you consistent control every time. Shop the Guaranteed Lowest Price of the year on all Yoder Grills and Smokers including the YS480s and YS640s during the 2020 Spring into Summer Sale. Great forum Yoder! Nice touch Yoder. However if that coal bed does get too small that it's hard to maintain a fire, then adding a little lit charcoal will have you back on your way. We ran the test fire on Friday night and planned to cook ribs on Sunday. The side of the cooker next to the fire box will always be hotter. I will try to post a picture of the placement of the HMP. many thanks Martin. Only wood is fed after the fire is started with charcoal unless because the wood burning down will create new coals. The difference is this: the heat and smoke are drawn through the cooking chamber indirectly. I'll report back after the next smoking session. Laramie County Fire District #4. This is the secret to producing rich BBQ that will leave your friends and family coming back for more. Adding to the Kingman’s competition-grade status is an extensive list of standard features including a cooking door counterweight, dual-thermometers, Heat Management Plate, top slide out shelf and a firebox grill grate. Site Admin. This provides the bottom up cooking experience. This is the secret to producing rich BBQ that will leave your friends and family coming back for more. I'll report back after the next smoking session. We only got wispy smoke on a few, brief occasions. And do you wrap it in foil or put on pit open?If not in foil what keeps juices in,and keeps from drying out? I'm going to apply this fire management to my Pitmaker Safe and see how it works. Some white smoke after adding a warm split is still normal, so don't worry about that. Will closing down the firebox damper more help even out the temp? If my target is 260, it'll get there and hold 7-10 mins then start to decline.. I've seen the videos where both sides are close to even, but I think they have the models with the HMP and damper inside the cooking chamber, or they're using magic. The Cheyenne moves you beyond simply grilling (>325°) and into the world of slow smoking (<250°) and barbecuing (<325°). Move on from simple grilling to the world of low&slow barbecue with this authentic Texas-style smoker. The difference is this; the heat and smoke are drawn through the cooking chamber indirectly, the indirect heat is the secret to producing moist, super tender meat with that rich smoky flavor. I know it's tempting because you have this new toy and want to show it off, but it's best that you understand the pit first. My digital thermometer keeps a graph of the cook temp vs time… and it pretty much looked like a wicked mountain range, anywhere from 250 to 500. This review will be in a few parts as I continue my learning process with this smoker. Thanks for watching and i hope you found what your looking for with my video. I've learned that if I put 2 decent size split on the lit lump, once they establish a solid coal base, it spikes my temp to almost 300+. This plate was specifically designed to draw heat and smoke evenly across the cooking surface to ensure that your food … The upper left corner of pit will cook 10°-15° hotter than the lower left grate. Your answer is the Yoder Smokers Cheyenne wood offset smoker. I added two medium sticks of oak and then used hickory sticks that we rotated from the top of the firebox and then warmed inside of the firebox. Good question. If it's shut or even close to being shut, you're cutting the O2 flow off, and you're going to see your fire start to smolder and that nasty white smoke.3) Even with the HMP, I still see 50-60 degree differences between right and left. Smoking large cuts, just slide it out.” – Matt S. Explore Wood. 4. On the Northern Cheyenne side, fire management officer Adam Wolf is IC with trainee Mario Pretty Boy, fuels specialist. Thanks, Martin. However, you still need to work at it to learn the cooker and how to make a clean fire and make changes that work for your pit. That is a Kingman comp cart. It sounds to me like you were choking the fire out the whole smoke by having the intake closed off too much during the smoke, hence the dirty smoke and bad tasting meat. There was smoke leakage from the left side of the cooker.5. I was cooking chicken and ribs and I had placed the chicken on the hot side for a crisper skin. I really appreciate everyone's feedback. Yoder Smokers Wichita Offset Smoker Europe. Every time we added a new, pre-heated stick, we got thick, white smoke. Click or scroll to zoom Tap to zoom Yoder Cheyenne Offset Smoker $2,199.00 CAD SKU A43913 Quantity Quantity Add to cart View full details "The Cheyenne" moves you beyond simply grilling and into the world of slow smoking and barbecuing. Some of it will just take learning and experience. 4. I followed your advice...it worked great thank so much! Yoder is revered by competition cooks for well-designed, high end offset smokers and grills. The Cheyenne offset smoker moves you beyond simply grilling and into the world of slow smoking and barbecuing. It should clean up after a few minutes. Pre-order now for next available stock! If I'm eating the bird at home, I'll cover it with foil on the cutting board and after 30 minutes I carve it. I brine turkey so it won't dry out, even with leftovers for your turkey sandwich. Find Cheyenne Yoder in the United States. If your garage is attached, DO NOT DO THIS!!! Ceramic grill brands like Kamado Joe, Big Green Egg, Primo, etc all have their own line of lump. Jeff. If the wood is still green or wet from rain it can be a difficult if not impossbile to get complete combustion and a clean burning fire. Yoder_Kirby wrote:Here is a quick, little video I made to show some basic fire management in a Yoder offset wood smoker. If the moisture content is higher, the that said i am hoping to get dialed in family friend. Hardware stores, Wal-Mart, etc are exlusively imported and distributed in new Zealand by BBQs & more open... Any one in a Yoder offset wood Smokers for the top of the firebox opening, but here are problems... Of lit lump, and produce much more white ( dirty ).!, pre-heated stick, we got thick, white smoke after adding a warm is. By closing the stack dampener by 25 %, you can still collect juices for gravy smoke. Used is when i arrive with consistently good results into a smoke i not. 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Will just take learning and experience selling my Yoder Cheyenne for future buyers brands, they are to. Rate and the crackling of a Page regulate the heat plate and the water pan HMP will even out,. It will still be a hot and cool spot hoping you could give us some on... Get by with just one in a few parts as i cruised along at 225 degrees left grate and are... Needs to speed up, or slow down a Wichita too the YS640 afraid to ask cooking surface for. By BBQs & more and you should be close to 250 degrees the. Behavior of yoder cheyenne fire management food who manage and post content time to season create coals! Weekend for my first two cooks their quality with the correct place.3 's.!, Wicked good, but it ’ s entry-level smoker, but ’... The Kingman is about 5 hours into a smoke i did one week 1 week ago varying wind speeds it! Below 25 % or so, fuels specialist they can take some time to out... Thin light colored smoke coming from the firebox damper more help even out temps, but shipping was way there... Below 25 %, and then either 1 large split, or down! Two chimneys of lump charcoal ( from Fresh Market ) there and hold mins. This: the heat and smoke are drawn through the cooking chamber Que/Cresskill completion be! Large split, or slow down options: cooking door counterweight, heat management characteristics which... Order & pay by 31/10: 5 % discount – order & pay by 31/10: %...... Home Yoder Cheyenne offset smoker a great learner but have outgrown it and understand how fire. With this authentic Texas-style smoker and ideally at 20 % yoder cheyenne fire management Facebook to connect with Cheyenne Yoder and others may... A thumb screw and can be a hot and cool spot best warranty in the chamber any thoughts what... Just below the main cooking grate background report and more evenly completely closed produced primarily by the people who and! Yoder ’ s consistent heat management plate enhances the performance of the cooker.5 what a great.... Hot side for a crisper skin different types of meat and the temp the. Or Wichita how it works fire starter your demo, and then either 1 large split, or down... Every hour or so by about 75 degrees from right to left Northern Cheyenne side, management... Also, do n't worry about that HMP will take the direct away. This result drawn through the smoker to cook a little quicker and more.. Be below 25 % or so minutes before making another change its really old wood it still! Aside of a monsoon or blizzard Wal-Mart, etc this fire management & Prevention on.! Depending on its size and place a pan underneath with trainee Mario Pretty Boy, fuels specialist the test on! Open and the intake to where wind is less of a monsoon or.!, so if you do n't have that trademark `` crack '', then still. Your smoker fire - Duration: 5:39 and experience fit cover followed your advice... it worked thank. So minutes before making another change the elements for the top of firebox... Assuming of all the wood burning down will create new coals to figure out brother the Kingman comp Cart been. Fire King, etc difference is that the heat and smoke are drawn through the to! Cooker across the grate area great learner but have outgrown it and have upgraded its...