Hector's Smoke House Championship BBQ Team

Home of BBQ recipes, food blogs, reviews and photos

Types of BBQ

image

 

 

 

 

 

 

 

 

Over the past couple of years I have added more different types of BBQ to my arsenal. My latest BBQ’s are both Stumps Gravity Fed Smokers. I love these BBQ’s as they use charcoal, flavour woods, have massive cooking areas and can be left for 12-20 hours without refilling the charcoal chute. They are fully insulated so can cook in all weathers with any temperature fluctuation. They are perfect for Competition BBQ cooking and also fantastic for Commercial cooking, due to being able to ‘set and forget’.

The Yoder (in my opinion) is the best pellet grill in Australia. I was drawn to the Yoder because of the build quality. I saw a number of the other Pellet Grills and was disappointed by their lightweight design, they seemed almost flimsy. Most of the other grills are made in China out of lightweight steel. The Yoder is built like a tank, is well engineered and is made in the USA. My wife actually made the final decision for me, after she saw the build quality of the other Pellet Grills. The Yoder can be set at 9pm, at the temperature you require for low and slow, during the night it doesn’t move more than a few degrees. It is a true ‘set and forget’; it makes this type of BBQ’ing very easy. I think this is very important when you are just starting to learn.  My new Comp cart (Aug 14) is my second Yoder YS640 but I wanted the Comp Cart for transporting to competitions. If you are interested in looking at the Yoder range, they can be seen at BBQ’s Plus in Melbourne.

The Kamado is a different type of BBQ altogether, as it is fuelled by charcoal. It needs to be lit (great fun or a bit of a pain), can do ‘low and slow’ but can also do very high grilling up to 900F. I like the Komodo Kamado because it is a piece of art, as well as being an incredibly well engineered product. The Komodo Kamado will be something that gets handed down to my son, much like a family heirloom, it is that beautiful. Kamado’s are not as easy to ‘set and forget’ but with additional gadgets such as the BBQ Guru CyberQ (in the Cooking Probes section), it can be ‘set and forget’, much like the Yoder. You can get quite proficient at setting the temperature on a Kamado but this takes time and skill to master.

I love all of these for different reasons, unfortunately they are a little expensive but other choices are available that deliver equally great results, again get down to BBQ’s Plus and see Tony, he has fantastic toys to suit all price ranges.

 

Stumps Gravity Fed Smokers

Gravity Feed Smokers are an indirect heat fired smoker. This means there is a fuel source off to the side and not directly under the cooking space. Natural air movement and gravitational draw is used to move the heated air thru and across the cook chamber and out the stack.

A Gravity Feed Smoker works on the principle of a sealed environment. The amount of “fire” is controlled by the amount of oxygen that is allowed in from the ball valve. The chute (full of fuel) cannot ignite all of the charcoal in the chamber at one time, because there isn’t enough oxygen available for combustion. This is known as “oxygen depletion”; so oxygen only exists in the area of fuel in the bottom 4 to 6 inches of the chute and atop the fire grate. Next, the exhaust stack creates a natural draft which pulls air into the firebox from the ball valve, it then moves across the fuel and through an into the area where there is a “tube” that allows the heat/smoke to transfer from the firebox into the cook chamber.

Once inside the cook chamber, the divider plate evenly distributes the air and heat and allows the natural convection process to begin. Once this process has started air and heat movement naturally drafts up, around and out through the exhaust stack. So by controlling the amount of oxygen that is fed in, we can control the amount of “fire” or the temp in the cook chamber. The heat/smoke moves through the cook chamber of a gravity feed much slower than in a typical offset stick burner smoker. Therefore the cook chamber doesn’t dry out as much either — this creates a nice moist cooking environment that doesn’t tend to cause meat to dry out as fast while it is cooking.

1/28/163/19/152/15/15

 

 

 

 

 

 

 

 

 

 

 

Yoder YS640 Competition cart

6/3/162/7/16

 

 

 

 

 

 

About the Yoder Smokers YS640

If you are searching for a single grill to perform all of your outdoor cooking needs, the YS640 from Yoder Smokers is the answer. Traditionally, pellet fired grills have been excellent at smoking and baking but could not create the focused heat at the grate to be considered a serious direct grill. Yoder Smokers has overcome this challenge with their YS Series of pellet cookers outfitted with their direct grilling package. When fit with this package, the grate temperature on the left side soars past the 700-degree mark and produces those coveted steakhouse quality grill marks, fast cooking times, intense caramelization, color and texture common to cooking over an open fire or gas fired grill. The YS Pellet Cookers also offer superior quality and taste when used traditionally as a pellet fired smoker. With second-to-none build craftsmanship, the YS Pellet Cookers help to produce the flavor that only wood fires can produce, all with the ease of “set it and forget it” operation.

Yoder Smokers YS640 Pellet Smoker With Competition Cart Features

  • Made in America’s heartland
  • Digital control and display
  • YS640 has 640 square inches of cooking surface (20″ x 32″)
  • 2nd shelf brings total cooking space to 1,070 square inches
  • Variable displacement damper creates different heat zones on main cooking grate
  • 150 – 600-degrees in 5-degree increments
  • 20 pound hopper capacity
  • 10 gauge steel cooking chamber, 14 gauge steel on hopper and cart
  • Weight: 440lbs
  • Warranty: 10 years on grill body, 3 years on control system, 1 year on igniter

 

Komodo Kamado 23″ Ultimate

2/21/153/28/15

6/5/16

 

 

 

 

 

 

 

The 23″ Ultimate is the original flagship of the Komodo Kamado line, previously known as the OTB. Over the last 10 years every component has been refined and perfected. This grill is a absolute pleasure to use and performs effortlessly. From grilling, to low and slow smoking to baking pizza this grill covers it all with style. Whether you are a competition chef or buying your first smoker, this grill will exceed your highest expectations. If I was to have just one BBQ to do it all, this would be it BUT it is very expensive 🙁 If you are interested in the 23″ KK Ultimate, you do not want to miss this review Naked Whiz Review

 

Hibachi Grill

6/3/16