Hello from Winter Park Colorado,
New Yoder owner, long time smoker.
Have previously used an XL Green Egg and Traegers over past 20ish years.. Purchased the 640s on a standard cart, along with the storage drawer and the Pizza Oven insert. Looking forward to the transition. After intial burn in and seasoning, Cooked two briskets (day 2) and cooked some pizzas (day 3). So far so good!
Any users out there cooking in extremely low ambient temperatures and/or at higher altitudes? The Green Egg was an absolute challenge at 9000 ft. Ramping up temps took as long as 90 minutes and maintaining temps was a challenge. Any advice on the Yoder is appreciated? And is a cover or welding blanket necessary in cold temps? Withe the thickness of the steel, seems like the yoder will hold its own in the lower temps but inputs appreciated. Also, is a cover of some sort needed for the exhaust flu to prevent snow, rain and other moisture from entering or is this not a concern.
This thing is a beast. The weight alone stands out vs the lighter materials used by some of the other pellet options.
Mark
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