Choosing The Right Pellet Grill

Yoder Smokers might not have been the first to come up with the concept of a smoker that runs on compressed wood pellets, but we put our experience building high quality offset pit smokers from heavy gauge steel into manufacturing the very best pellet cooker on the market. We’ve put more time and money into research and development than marketing swag and celebrity endorsements, and it’s paid off with a solid range of American-made pellet grills that are durable, dependable, and quite literally award-winning for the folks who cook on them.

Yoder Smokers Pellet Cookers

The YS Pellet Cooker Series is made up of three models: the YS480, the YS640, and the YS1500. The number in each model’s name corresponds to the area of cooking surface it offers, in square inches. Each one offers indirect and direct cooking, offering incredible versatility and ease of use for anything from barbecue to baking. (Note: the YS480 and YS640 are also available with competition cart bases like the one shown on the YS1500 for added mobility.)

We know we’re not the only pellet grill on the block. But we think the difference is obvious, especially when you see one in person. Check our Dealer Locator to see if there is a retailer near you. Yoder Smokers pellet cookers are made from heavy gauge steel, with an attention to detail you just don’t find in pits made outside of the USA. We put a lot of pride into what we put out into the world, so much so that our warranty is the best among our peers: 10 years on the body of the cooker, 3 years on the electronics, and one year on the igniter.

There are plenty of places to find information online about our pellet cookers and those manufactured by our competitors. If you’re looking for a place to ask specific questions about how Yoder Smokers match up to other brands, from pitmasters who have considered and/or cooked on a variety of makes and models, our Community Forum is a good place to start. Facebook groups like Team Yoder Smokers and Yoder Smokers Australia & NZ  are also a great resource.

Take a look around and let us know if you have any questions. We’re always happy to help. We want you to make the right decision for your needs, and we hope it’s a Yoder Smoker.

 

Noah’s Customized YS640 Comp Cart

Noah's Customized Yoder Smokers YS640 Comp Cart

We see a lot of aftermarket customization on Yoder Smokers. It’s pretty great to see how people make them their own, usually with a custom cut logo or decal on the cart. We’ve got to say this old school hot rod pinstriping on Noah Davis’ cooker looks awfully sweet! Pollock Joe did a fantastic job and we love that fiery red on Yoder orange. No word yet on how it affects the food that comes off of it but we suspect it adds a little swagger to whatever Noah is cooking up!

Noah's Customized Yoder Smokers YS640 Comp Cart Noah's Customized Yoder Smokers YS640 Comp Cart
Noah's Customized Yoder Smokers YS640 Comp Cart Noah's Customized Yoder Smokers YS640 Comp Cart


See video of Pollock Joe in action on our Facebook page and check out his website at http://pollockspinstriping.com/.

Smoked Salmon on the YS1500 Pellet Cooker

Our cookers are great for instant gratification, sure, but one of the little-known facts about smokers is they are a phenomenal tool for meal planning and making the most out of your grocery budget. Smoking for more than just one meal is a great way to stretch your dollar and your time manning the grill. Our customer service guru Herb recently came across a stellar deal at his local Sam’s Club and shared his method for brining and smoking salmon on the Yoder Smokers community Forum.

Smoked salmon is delicious plain, but also adds great flavor to many dishes… try flaking some over your favorite mac and cheese recipe or mixing with cream cheese and capers for a delicious sandwich spread. Herb used his YS1500 pellet cooker for this project, but this works just as well on the Yoder Smokers YS640, too– you just won’t be able to pack quite as many salmon fillets on it! Vacuum packed salmon keeps well in the freezer and also makes a great gift.


Salmon was cheap by the case at Sam’s club last week, so we bought a 36 pound case.

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We cut the fillets in half, rinsed it off and dry brined it.

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After about 3 hours in the brine, we rinsed it off.

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Then let it sit to air dry and form a pellicle.

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Then lightly sprinkled some spices on it all.

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Put it all on the YS1500 to smoke at 200 degrees.

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Here is the end result. These were the first two pieces to hit 145º and be taken off the cooker. (The rest are all very close as well.)

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The rest were vacuum-packed, ready for the freezer.

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