So happy to announce that we are now carrying Yoder smokers.
We will be focusing on the YS480 and YS640 pellet smokers, but you can also order any Yoder “stick burner” pit through us as well.
I am absolutely stoked about this addition to our portfolio. The inclusion of Yoder alongside our current pellet grill offerings from Memphis and Traeger gives us a broad selection of price points for customers interested in grilling with wood…which I have learned through experience is the BEST way to cook food!
Why go with a Yoder? Easy enough…you can spend over $6000 on a gas premium grill on a cart that will provide hot burners but nothing in the way of flavor enhancement nor the ability to smoke with any semblance of legitimacy. Or you can spend a tick below/above $2000 and get product that is built like an M1A1 tank, will allow you to smoke your best Louie Mueller impersonation in your backyard, or will also give you the option to grill over open fire with the purchase of the direct grill grate accessory. The versatility is simply unmatched.
Much, much, more to come.
Using two cooking zones on Alfresco’s SFI-POD Steak, Senor Smoke attains near steak perfection
March 1 2017
Two years ago I sold an Alfresco grill to a cat we will call “Steve from Scarsdale”. This was a special sale. Why?
The sales cycle took over one year. Talk about a considered purchase.
Steve took his dear, sweet time to order b/c he had a ton of research to do. He has an engineering background so he was paying close attention to the grill’s design integrity and details such as thickness, soldering, and overall product construct.
His final decision – an Alfresco.
Steve also purchased a few accessories including the solid fuel insert. Am few months after delivery I dropped him a note to see how he was enjoying the grill.
We got to talking about the solid fuel insert and he mentioned that he was doing dual zone cooking on it. I didn’t understand how he was able to pull that off considering the insert is not immense. He told me that the key was to bank your lump charcoal in the back of the insert and then leave the entire front of the insert empty. He said that there would be ample space with a “split” grate so that the dual zone method would not inhibit you with limited real estate.
So I tested Steve’s idea with a very thick strip steak that I knew could use some indirect heat as well as an intense sear.
I banked my Kamado Joe lump charcoal in the back of the solid fuel insert and lit it with the Alfresco burner. After 7 minutes the charcoal was fully ignited and ready to go. The steak, which had been massaged with olive oil, Jacobsens sea salt and cracked pepper was placed at the front of the insert as I wanted to reverse-sear this – cooking at a lower temperature and then searing at the end of the cook.
As you can see by the below photos, I had a significant spread in temperature at the grill grate – I was seeing a 500 degree difference which I could not believe.
I let the thick steak sit on the front of the solid fuel insert for about 7 – 8 minutes total, turning every 3 mins to get the cross hatch marks.
After the 8 minutes were up I move the steak the back portion of the solid fuel insert and immediately noticed that the steak was undergoing a sear – audibly the sizzle started to pick up and the smoke and flame started to kick in as well. Things were hot back there!
After about 2-3 minutes per side I pulled the steak and let it temp under loosely tented foil for about 10 minutes. The result – incredibly delicious medium rare and quite a tasty bark on it from the sear.
Temperature at front of solid fuel insert reads 455 degrees
Temperature Reads 985 at back of solid fuel insert where charcoal is banked.