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!
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.
We cut the fillets in half, rinsed it off and dry brined it.
After about 3 hours in the brine, we rinsed it off.
Then let it sit to air dry and form a pellicle.
Then lightly sprinkled some spices on it all.
Put it all on the YS1500 to smoke at 200 degrees.
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.)
The rest were vacuum-packed, ready for the freezer.
Brian Misko, a.k.a. BBQ Brian, is the pitmaster for House of Q. The Langley, British Columbia-based team has been cooking competitively since 2005, racking up a slew of top calls from contests all across North America over the past decade. In the last few months of 2014 alone, they were named Canadian BBQ Society Team of the Year, took the top international pork call at the Jack Daniel’s World Championship Invitational Barbecue, and also nabbed first place in ribs at the World Food Championships – no small feat!
House of Q introduced their eponymous line of barbecue sauces and rubs to the retail market in 2007, garnering rave reviews from consumers and competition judges alike. Their popular Slow Smoke Gold BBQ Sauce and Slather took second place honors two years running at the prestigious American Royal World Series of Barbecue. Brian’s first cookbook, Grilling With House of Q, was just released on April 11th. It’s absolutely beautiful to look at and will teach even seasoned pitmasters a new trick or two.
So when did House of Q join #TeamYoder? According to BBQ Brian’s blog, they added the Yoder Smokers YS1500 pellet cooker to their arsenal in the Spring of 2014, as their primary competition cooker for brisket and pork. He also recently got the chance to cook on our Cimarron for a charity event in Saskatchewan. We think it looks like true love!
Brian told me he first read about Yoders in a magazine and liked their look but didn’t get a chance to get up close and personal to one until he saw them at the American Royal in 2012. “I like my competition long cooks on my Yoder,” he says. “They get amazing crust, great smoke ring, and they turn out fantastic.”
What’s the most popular recipe Brian has created on his YS1500?
I would have to say “Bacon Bites” which is featured in my new cookbook Grilling with House of Q. It really is a simple recipe however rather easy to screw up too!
We’re working hard and fast to bring you a full series of videos for both our Wood line and our Pellet line. Look for more “How To” videos soon!