Tabs

Still getting to know the YS640 and decided to do a toast test to work out if any hot spots exist. Temp was set at 350°F (seasoning the heat diffuser at the same time), looks like the bottom rack front left and back right areas are areas to avoid to ensure even cooking. Both slices were visibly more curled and browned. Over the course of 20 mins or so. Top shelf was even, if a little more biased toward the smoke stack, which is where I do most of my cooking anyway. Most of the blurb online says this is to be expected. Also took temperature readings from both top and bottom shelves. Almost a 20°F higher reading at the bottom compared to the top when measured in the center of both areas. If the top shelf could be lowered down by 20mm it would be blob on with the Yoder controller reading. All useful observations and it'll help with deciding where and when to load her up for big cooks!

Thanks chap!

The Callow got me in to smoking about 2 years ago. Totally blind purchase at the time but it was a steep learning curve that got me hooked! Unsure if it's been covered but I found making a few modifications to the charcoal basket helped extend the cooking range, leading to well over 10 hours without refueling at temps like 250°f. Simply involved adding a thin roll of expanded metal from Wickes to create a taller capacity. It's a bit McGuyver but it works. Also Swiss cheesed the sides of the basket to add more airflow. In hindsight it would been better to use a 15-20mm hole drill rather than a 10mm bit. Doing both of these mods meant I could switch to restaurant grade lumpwood for longer cooks.

Thanks Wade I'll take a look a cookshack once I've run my supply of LilDevils down.

There are a few good rub suppliers / producers knocking round, a few I've used are:http://bbqgourmet.co.uk - Rich has a wide range of imported rubs from the US. Met him at a BBQ course I did last year and he's really knowledgeable plus enthusiastic. Highly recommend the Oakridge rubs he sells. Tip: get the larger sizes to cut down repeat orders! Blues Hog Competition sauce is a good example!https://www.fireflybbq.eu/collections/rubs - Glossop based producer. I've been using their Memphis Pig Rub on Pulled pork recently, it's got a kick. Recently purchased some of their Kansas Sweet and Dallas Lonestar too - latter is really peppery and great on steaks!https://www.angusandoink.com/ - Bought my Yoder from these guys. Their rubs are ace, full of flavour and really well priced. Currently rocking their Montreal Steak and Burger Seasoning on salads.Firefly and Oakridge are both available on Amazon should you wish to use them but I find it's easier to order direct

Thanks Wade. Do you have a preference with the pellets they sell?

Thanks Ice! If it stays dry this weekend I might give it a go ?

Looks fantastic and top job handling the different cooking types! Find if you just throw yourself at it with a rough plan (plus beer) it'll be reet. Carry over cooking is a life saver too if you have access to a cooler. Anymore details on the Keema Fattie? My interest has been piqued

Good tip on Ocado I'll have to keep an eye out for their next deal. It'll be proper Big K stuff too, not like some of that Knock off tat that gets sold on Amazon and eBay.

There's a missive 'un on the outskirts of Liverpool. Been there for years.

Can you use a Booker card at Macro?

Never saw those in store before. Beginning to think my local branch need a kick up the rear!

Oh they've long since disappeared chap! If you can wait another 6 hours though..... ?

That was my excuse Justin! Actually picked up a second hand Beco relatively cheap from Gumtree (bloke even delivered it). Now serves as the meat locker and my beer fridge (the Beco, not the bloke who delivered it ?)

They're good quality but as noted above in one of my other replies you have to crack open the box and check they aren't on the lean side. If you go for the Belvedere baby backs they also come individually packaged inside the box. Which is a god send as you don't have to faff about separating them with a crow bar and hammer.... Usually get 11-13 racks per box so works out roughly £3 per rack. Also bought ribs from my local abattoir but they don't come separated like these do. Right pain in the ass. Unless you're a restaurant and cooking them all at the same time!

Nice one! There are varying price levels going on there it's difficult to quantify (without sampling) if the premium products are worth the extra wonga ?

Excellent thanks for the screenshot! I'll pop over to my branch next week and make some more enquiries. They're also £3 cheaper than the baby backs they do.

I just get redirected to their homepage. Tried a couple of Browsers just in case it's my Chrome Privacy Extensions causing mischief.

That looks like an old upcoming maintenance message. Are you logged into your account to access the product lists?

Can't get into my Bookers account to check the link above but if they're the meaty spare ribs I mentioned, I'll have to go back to my local branch and have a word!

Thanks for the welcome and invite to Northern Tailgate. Sadly I'm away that weekend but I'll certainly try and make the next one!

Since getting a pellet smoker I've been searching for suppliers of smoking pellets here in the UK. Found a place in Liverpool (just on the doorstep) which do very well priced bags of Lil Devils Pellets (imported), though I've yet to fire up the pit and try them so can't comment just yet. Also tried the Perfect Mix stuff from Amazon. Results were good but price wise compared the lil devils were a touch spenny. Edit - The following table lists a selection of the most common Pellet brands and suppliers in the UK as of June 2020. Please feel free to respond with anything you manage find and I'll add the data to the table!

Certainly can just need the freezer space! There was talk a while back on another forum of certain Booker outlets selling meaty ribs, which were spare cut but from more developed hogs. Yet to find them though and my local have no mention of them on their inventory. They looked amazing either way.

Hey all, Just picked up the link from SMF to this place and thought I'd join up. I've been smoking for about 18 months or so, ever since being tempted by the likes of Slim Pork Chop Express in Liverpool to find our how that delicious burnt end was actually made. Que path to Youtube to see how it was (roughly) done the spark caught into a fire. Purchased a Callow upright smoker to learn the basics and, inevitably, shortly thereafter modded and upgraded it to be more stable. Then realised I needed more cooking space so built a FADS (fairly attractive drum smoker) which has served me well the last year. Recently picked up a Yoder YS640 for more grill space with the intention of doing some commercial stuff for friends and family. But still learning the ropes on that front therefore happy to keep experimenting on willing participants for the moment! Anyway look forward to getting to know you lot ?

Bookers near me were doing Australian Black Angus brand beef but sadly they couldn't source the Packer Briskets. I find their frozen Ribs to be good but you've gotta crack the box open to inspect them as it can be a roulette sometimes! Still working my may through a box of baby backs at the moment....