5 Years and 500 Cooks Later: Here's What I Really Think About My Yoder YS640S
My Final Review: Pros, Cons and Accessories
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Introduction
Five Years, Four Months and Over 500 Cooks
What's up BBQ fans! Today we're talking all about the Yoder YS640s pellet grill. It's been five years and four months and over 500 cooks, with hundreds of videos on this channel. I've put it through the paces, so here are my pros and cons, my favorite things to cook on it, the accessories worth buying (and skipping), and my final thoughts.
How a Pellet Grill Works
If you're new to pellet grills, here's the quick version. You set a temperature and hit ignite, and a hot rod in the firebox lights the pellets. An auger turns like a corkscrew and feeds pellets from the hopper into the firebox. A PID controller watches the temp through a thermocouple and speeds the auger up or slows it down to hold your temperature.
That makes it about as close to set-it-and-forget-it as barbecue gets. If you're busy, have kids at home or just don't have the patience, you can still turn out good barbecue.
The caveat: my brisket today is night and day from five years ago, and it's because I don't set it and forget it. The higher the temperature, the less smoke a pellet grill makes, because it burns a cleaner fire. With time, start at 200°F or below and ramp up, or even run overnight at 160 to 180°F for a tremendous amount of smoke.
Not All Pellet Grills Are Equal
They start around $400 to $500 and climb into the thousands fast. Some top out at 400 to 450°F. The Yoder goes to 600°F.
Not all of them can sear, either. My first pellet grill, 15 years ago, couldn't put a mark or crust on anything. The Yoder's diffuser has a door, about 8x8 inches, that opens right over the firebox so you can sear. It's a small area, about two steaks at a time. For burgers, I usually smoke them the whole way and flame-kiss them at the end. For real grilling, I use my Komodo Kamado.
A pellet grill is a great way to get into smoking meat. An offset makes amazing food, but it's a full-time job adding wood every 20 to 30 minutes.
Pellets matter. They're your fuel, your temperature and your flavor. I've been using Bear Mountain for about 3 years. Don't cut corners on pellets.
What I Love Cooking on It
Chicken, all day long. The diffuser means no direct flame. I preheat to 450 to 475°F, put marinated chicken on, walk inside for 10 minutes, then flip. You get good char without babysitting it.
Straight-up barbecue. Pulled pork, ribs, and with a little extra work, a ton of great briskets.
Pizza. If you'd told me years ago I'd cook pizza on a pellet grill, I'd have said good luck. The wood-fired oven changed that (more below).
Accessories: Worth It
Thermal jacket. In freezing weather you burn a lot more pellets. In my tests, pellet use went down significantly with the jacket. Below freezing, it pays for itself. Above freezing, don't bother.
Grease shield. Drips of juice, sauce or vinegar run down the front and eat the paint. It's an inexpensive way to protect it.
Stainless steel shelf sleeves. The stock wire tables are fine for a plate, but I've knocked over more than one rum and Coke on them. At minimum, get one for the front. I think it's a must-have.
Half shelf. It gives you access to the bottom rack and more room. Another must-have.
Wood-fired oven. Hands down my favorite. I called it a game-changer when it came out. It sits over the firebox with the diffuser out, gets up to 700°F, and has a thick stone for a great bottom crust. I've done chicken parm, wings, Detroit-style and even Neapolitan pizzas on it.
Accessories: I'd Skip
Grill grates. I was hot on them at first, and steak contests made them popular. But I don't like the thick dark lines, and I don't think they add value. Flipped over, they work as a flat top for smash burgers and bacon.
The griddle. It's heavy cast iron and great, but a pain to clean and store. I don't cook breakfast, so I didn't use it enough.
The rotisserie. I haven't tried it. The draw of rotisserie is fat dripping over a fire, and the Yoder's firebox runs too hot for a long spin. I'm not sure how much flavor it would add.
The cover. It fits well and has straps, but it started leaking after 3 to 6 months. I'm on my third one. Waterproof spray helps for a while. I'd get a custom waterproof patio cover instead and not tie it tight so it can still breathe.
Paint and Rust
It's 10-gauge steel, which gives great heat retention, and steel rusts. That's just the nature of it. I stripped, sanded and repainted mine about a year ago (one mistake: I didn't take a couple of spots down to bare metal). Then I left it uncovered all winter, and it held up pretty well.
Spray ACF-50 every 3 months, or use Yoder's recommended light coat of mineral oil
Use a better cover
If it rusts, sand it and repaint with high-heat paint. It'll look brand new. There's a 10-year warranty on the chamber.
Final Thoughts
This is my last video with the Yoder. Not because anything is wrong with it. I've put it through the paces, and there's only so much new content I can make. I bought a new pellet grill, and the unboxing is coming soon.
If you're on the fence about a Yoder, I'd push you over the fence. It's a rock-solid pellet grill that will run for many years and keep you very happy.
If you're looking to take your pellet grilling game to the next level, check out my Pellet Grill Mastery Bundle.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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