Questions: reverser sear and the diffuser access door
Posted: July 14th, 2025, 7:31 pmI'm a prospective buyer of a YS640s, and I have some questions regarding various ways to reverse sear.
For example, let's say I plan to smoke a 2-lb tri-tip at 225º up to an internal temperature of about 115º then sear it to finish. I think the recommended procedure is to pre-heat to 225º with the diffuser access door in place then smoke the meat, perhaps on the upper rack. Once the meat hits about 115º internal, I'd remove the diffuser access door, swap in the grill grates in place of the lower left standard grates, and set the controller to about 500º. With the grill grates hot I'd finish the sear.
My questions address whether it's possible to simplify the workflow by configuring for the sear prior to smoking.
Question #1: Would it be okay to smoke the meat with the diffuser access door removed, perhaps placing the meat toward the right side of the upper rack? I'm assuming a thermostat adjustment would be needed to maintain around 225º in the smoker.
Question #2: Would it be okay to smoke the meat on the upper rack at 225º with the grill grates in place rather than the lower left standard grates?
Question #3: What's the highest recommended temp for direct grilling with the access door in place? 350º? 400º? I'm guessing I could get a pretty good sear at 400º without having to remove the access door.
Thanks in advance! With proper gloves I realize it's not too difficult to remove the diffuser access door. I'm just curious how running with it removed would affect a low temper cook, or if it's even possible to run at a low temperature without it.
Don
For example, let's say I plan to smoke a 2-lb tri-tip at 225º up to an internal temperature of about 115º then sear it to finish. I think the recommended procedure is to pre-heat to 225º with the diffuser access door in place then smoke the meat, perhaps on the upper rack. Once the meat hits about 115º internal, I'd remove the diffuser access door, swap in the grill grates in place of the lower left standard grates, and set the controller to about 500º. With the grill grates hot I'd finish the sear.
My questions address whether it's possible to simplify the workflow by configuring for the sear prior to smoking.
Question #1: Would it be okay to smoke the meat with the diffuser access door removed, perhaps placing the meat toward the right side of the upper rack? I'm assuming a thermostat adjustment would be needed to maintain around 225º in the smoker.
Question #2: Would it be okay to smoke the meat on the upper rack at 225º with the grill grates in place rather than the lower left standard grates?
Question #3: What's the highest recommended temp for direct grilling with the access door in place? 350º? 400º? I'm guessing I could get a pretty good sear at 400º without having to remove the access door.
Thanks in advance! With proper gloves I realize it's not too difficult to remove the diffuser access door. I'm just curious how running with it removed would affect a low temper cook, or if it's even possible to run at a low temperature without it.
Don