Yoder Smokers Community Forum

My first attempt at smoking a brisket on a pellet smoker, not good. Brisket is tender but no smoke flavor, it's like I cooked it in my oven. There was little to no smoke coming out of the stack. Very disappointed. I am a traditional log burning guy, I worked at Angelos Bar B Q in Fort Worth for 4 years learning the trade, I have a log burning smoker here at my house but it is sometimes a choir to keep the temperature steady, but always got a nice smoked brisket off of it. Not sure what I did wrong but don't think I will use it again. Anyone interested in buying a brand new YS640 competition smoker?

I have been eating at Angelo's since late 1970's... Great ribs for sure... Is 640 still available?

Jackson59 wrote:My first attempt at smoking a brisket on a pellet smoker, not good. Brisket is tender but no smoke flavor, it's like I cooked it in my oven. There was little to no smoke coming out of the stack. Very disappointed. I am a traditional log burning guy, I worked at Angelos Bar B Q in Fort Worth for 4 years learning the trade, I have a log burning smoker here at my house but it is sometimes a choir to keep the temperature steady, but always got a nice smoked brisket off of it. Not sure what I did wrong but don't think I will use it again. Anyone interested in buying a brand new YS640 competition smoker?

What pellets? What temperature? Did you have any thin blue smoke at all during the cook? Some pellets suck for smoke, and the lower the temperature the more smoke usually.

Pellets are kind of known for producing less smoke flavor than stick burners. You can add more smoke by using an a-maze-n pellet smoke product or something like it during the start of the cook.

Don't give up on your Yoder, it just takes a little different style to get what you are used to. Overall it will still be a much easier process than your stick burner.