It looks like the new vent cut-outs have rounded corners. That could be a cost-saving measure because it's easier to do with automation.

http://www.bbq-brethren.com/forum/showpost.php?p=3888245&postcount=153
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LOL! Yeah, I'm sure that will happen. I think I'm probably on the Yoder most-hated list these days.freddie987 wrote:Yep- its known as the Yoder SE (Slamkeys Edition). Check your bank balance I am sure the royalties check for all of your R&D work will be there any day
freddie987 wrote:“We have made a change to our design and its definitely not to fix a problem because there is no problem but we made an improvement anyway even though the improvement doesn’t improve anything, because as we all know the only thing that needs to be improved is our users. Great, phew, got it all out- everyone clear now?”
Yoder Herb wrote:If you can not close the door and manage the fire via the door damper, your fire needs to be smaller. Also, with the smaller cookers, you need too keep the ash cleaned out from under the fire grate to allow for airflow. Use the ash rake that came with your cooker to pull the ashes from under the grate into a metal bucket.
Here is the latest cook by Chef Tom at ATBBQ, which is done on a Wichita. Please note the size and placement of the fire. The fire in the Cheyenne will need to be smaller to accommodate for the smaller volume inside the cooker: http://thesauce.atbbq.com/how-to-make-pastrami/
Yoder Herb wrote:The heat management plate was removed for this cook to illustrate the proper placement and size of fire for a Wichita offset, as was the scene showing the placement of wood for preheating. The Cheyenne will require a slightly smaller fire, and the Kingman will require a slightly larger fire.
You can run any size of fire that you desire, but a larger fire than recommended for each cooker model, will require you to leave the door open, or modify the cooker to allow the required amount of oxygen into the cooker to support the amount of burning material.
freddie987 wrote:Need to see this!!!
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