Yoder Smokers Community Forum

All, I would like some advice on indirect grilling on my YS640.

I often do burger/dog cooks for our church youth group. I may do 50#-60# of burgers plus dogs in one cook. I have previously done this on an old gasser that the church owns but would like to try using the 640 because of the larger cooking surface available to me.

I have the two piece diffuser and 6 grill grates so I can set up about any way I need to.

I am thinking diffuser in with the door in for ease of cleanup afterward, baffle set "center" to try to keep temps close to equal across the grill grates and a 425F - 450F set temp.

I know the factory diffuser is not recommended above 400F but I'm not clear on the guidelines for the two piece with door in. Herb has said, I believe, with the door out "sky is the limit."

Thought and suggestions?

I would leave the door in the diffuser, set the cooker for your desired temperature, pull the sliding damper all the way to the right, put in the 6 grill grates and cook away.

Yoder_Herb wrote:I would leave the door in the diffuser, set the cooker for your desired temperature, pull the sliding damper all the way to the right, put in the 6 grill grates and cook away.

So on the two-piece diffuser, max temperature isn't really an issue, Herb?

No. It has been tested to the cooker max temperature with no issues. I am still using the first original prototype that I received at the beginning of 2013, and have had no issues, and mine isn't build as sturdy as the new version that was released to customers.

Awesome! Thank you so much!