Edit History

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :

in red of course.

rotuts · November 5, 2022

Im placing this in the cooking section , rather than

the Kitchen Consumer selection , as this is more about

Cooking w a pellet grill , than types of pellet grills.

some time ago , way back when , i began to be interested in a pellet grill.

\Id seen many BBQ competition shows , three entrants using

their own rigs , and well experienced having successful local BBQ buineses

pellets interested me , as , properly PID'd , much of the fuel source was

being worked out for you by your rig. nothing agains a real deal off set stick burner

but I wasn't going to stay up all night feeding it, as i wanted to take that variable

out of the equation . There was the small Traeger , which I almost got

but wanted to go w a Yoder ,

Fast Forward. ; times have changed . Im significantly older

interns of stiffness , etc. and now have an Indoor Cat , MC.

he escaped twice early on , but I was able to go get him , i9nspite of 20 f and a foot of snow.

Id not be able to do that now. and Id have to place him in Detentions

a downstairs bathroom , when I went in and out . I do this routinely for Recycle day

Soo :

introducing the WHPS : Woods Hole Pellet Society

located in WH , MA at a friends . Im the Chief Theoretician

he is the Chief technical Officer : he does the cooking , and maintenance.

the Setting :

the YS640s , as delivered about 10 days ago :

all 418 lbs.

removed from pallet , which took some doing :

after the burn in : 350F for at least an hour , the first cook ;

Spatched chickens :

as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F :

skin was crispy , the chicken was very moist. my friends wife commented

that this was the best chicken she ever had. and this is a family that has traveled

\and paid attention . they said the chicken had a wonderful light smokiness , delicious

not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke.

pellet grills are said to offer smokiness on the lighter side. you want more smoke ?

you use a pellet tube . noted w the brisket.

next brisket , Costco Choice ( they didn't have prime that day } about 13lbs

brisket w a pan to renewer some fat , and a smoke tube , essential if you want to add extra smoke.

the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours.

at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours

I think this is the point the the B was wrapped in butcher paper.

rested ( unsure of how long ) :

rub was salt and freshly ground pepper and granulated garlic

I have not tried this. my friend was delighted w it . moist , tender , smokey.

today he will try high temp grilled Salmon , on some GrillGrated that were extra

this model has a removable square piece of steel , over the fire box on the L

that you can remove ( when cold ! ) and get direct grilling over that L afrea

on the grill grates.

we also have the blanket , the SS grease trap ( for the from )

and two SS sold shelves that slide ofver the two shelves you see in the picture.

this is not a minor item , and you need a keen interest , outdoor space

not too far from the Beverage Area

and some funds and the time to put it to good use

w the best meat you choose to afford.

Im very pleased

my plans as the Theoretician

is to make the WHPS the epicenter

of Duck . outside Duck , vertical Duck , spatched duck etc.

for videos , I highly recommend "" Rum & Cook ""

he seems to have given his Yoder , and pellets in general

a great deal of thought :

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :

in red of course.

rotuts · November 5, 2022

Im placing this in the cooking section , rather than

the Kitchen Consumer selection , as this is more about

Cooking w a pellet grill , than types of pellet grills.

some time ago , way back when , i began to be interested in a pellet grill.

\Id seen many BBQ competition shows , three entrants using

their own rigs , and well experienced having successful local BBQ buineses

pellets interested me , as , properly PID'd , much of the fuel source was

being worked out for you by your rig. nothing agains a real deal off set stick burner

but I wasn't going to stay up all night feeding it, as i wanted to take that variable

out of the equation . There was the small Traeger , which I almost got

but wanted to go w a Yoder ,

Fast Forward. ; times have changed . Im significantly older

interns of stiffness , etc. and now have an Indoor Cat , MC.

he escaped twice early on , but I was able to go get him , i9nspite of 20 f and a foot of snow.

Id not be able to do that now. and Id have to place him in Detentions

a downstairs bathroom , when I went in and out . I do this routinely for Recycle day

Soo :

introducing the WHPS : Woods Hole Pellet Society

located in WH , MA at a friends . Im the Chief Theoretician

he is the Chief technical Officer : he does the cooking , and maintenance.

the Setting :

the YS640s , as delivered about 10 days ago :

removed from pallet , which took some doing :

after the burn in : 350F for at least an hour , the first cook ;

Spatched chickens :

as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F :

skin was crispy , the chicken was very moist. my friends wife commented

that this was the best chicken she ever had. and this is a family that has traveled

\and paid attention . they said the chicken had a wonderful light smokiness , delicious

not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke.

pellet grills are said to offer smokiness on the lighter side. you want more smoke ?

you use a pellet tube . noted w the brisket.

next brisket , Costco Choice ( they didn't have prime that day } about 13lbs

brisket w a pan to renewer some fat , and a smoke tube , essential if you want to add extra smoke.

the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours.

at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours

I think this is the point the the B was wrapped in butcher paper.

rested ( unsure of how long ) :

rub was salt and freshly ground pepper and granulated garlic

I have not tried this. my friend was delighted w it . moist , tender , smokey.

today he will try high temp grilled Salmon , on some GrillGrated that were extra

this model has a removable square piece of steel , over the fire box on the L

that you can remove ( when cold ! ) and get direct grilling over that L afrea

on the grill grates.

we also have the blanket , the SS grease trap ( for the from )

and two SS sold shelves that slide ofver the two shelves you see in the picture.

this is not a minor item , and you need a keen interest , outdoor space

not too far from the Beverage Area

and some funds and the time to put it to good use

w the best meat you choose to afford.

Im very pleased

my plans as the Theoretician

is to make the WHPS the epicenter

of Duck . outside Duck , vertical Duck , spatched duck etc.

for videos , I highly recommend "" Rum & Cook ""

he seems to have given his Yoder , and pellets in general

a great deal of thought :

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :

in red of course.

rotuts · November 5, 2022

Im placing this in the cooking section , rather than

the Kitchen Consumer selection , as this is more about

Cooking w a pellet grill , than types of pellet grills.

some time ago , way back when , i began to be interested in a pellet grill.

\Id seen many BBQ competition shows , three entrants using

their own rigs , and well experienced having successful local BBQ buineses

pellets interested me , as , properly PID'd , much of the fuel source was

being worked out for you by your rig. nothing agains a real deal off set stick burner

but I wasn't going to stay up all night feeding it, as i wanted to take that variable

out of the equation . There was the small Traeger , which I almost got

but wanted to go w a Yoder ,

Fast Forward. ; times have changed . Im significantly older

interns of stiffness , etc. and now have an Indoor Cat , MC.

he escaped twice early on , but I was able to go get him , i9nspite of 20 f and a foot of snow.

Id not be able to do that now. and Id have to place him in Detentions

a downstairs bathroom , when I went in and out . I do this routinely for Recycle day

Soo :

introducing the WHPS : Woods Hole Pellet Society

located in WH , MA at a friends . Im the Chief Theoretician

he is the Chief technical Officer : he does the cooking , and maintenance.

the Setting :

the YS640s , as delivered about 10 days ago :

removed from pallet , which took some doing :

after the burn in : 350F for at least an hour , the first cook ;

Spatched chickens :

as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F :

skin was crispy , the chicken was very moist. my friends wife commented

that this was the best chicken she ever had. and this is a family that has traveled

\and paid attention . they said the chicken had a wonderful light smokiness , delicious

not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke.

pellet grills are said to offer smokiness on the lighter side. you want more smoke ?

you use a pellet tube . noted w the brisket.

next brisket , Costco Choice ( they didn't have prime that day } about 13lbs

brisket w a pan to renewer some fat , and a smoke tube , essential if you want to add extra smoke.

the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours.

at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours

rested ( unsure of how long ) :

rub was salt and freshly ground pepper and granulated garlic

I have not tried this. my friend was delighted w it . moist , tender , smokey.

today he will try high temp grilled Salmon , on some GrillGrated that were extra

this model has a removable square piece of steel , over the fire box on the L

that you can remove ( when cold ! ) and get direct grilling over that L afrea

on the grill grates.

we also have the blanket , the SS grease trap ( for the from )

and two SS sold shelves that slide ofver the two shelves you see in the picture.

this is not a minor item , and you need a keen interest , outdoor space

not too far from the Beverage Area

and some funds and the time to put it to good use

w the best meat you choose to afford.

Im very pleased

my plans as the Theoretician

is to make the WHPS the epicenter

of Duck . outside Duck , vertical Duck , spatched duck etc.

for videos , I highly recommend "" Rum & Cook ""

he seems to have given his Yoder , and pellets in general

a great deal of thought :

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :

in red of course.

rotuts · November 5, 2022

Im placing this in the cooking section , rather than

the Kitchen Consumer selection , as this is more about

Cooking w a pellet grill , than types of pellet grills.

some time ago , way back when , i began to be interested in a pellet grill.

\Id seen many BBQ competition shows , three entrants using

their own rigs , and well experienced having successful local BBQ buineses

pellets interested me , as , properly PID'd , much of the fuel source was

being worked out for you by your rig. nothing agains a real deal off set stick burner

but I wasn't going to stay up all night feeding it, as i wanted to take that variable

out of the equation . There was the small Traeger , which I almost got

but wanted to go w a Yoder ,

Fast Forward. ; times have changed . Im significantly older

interns of stiffness , etc. and now have an Indoor Cat , MC.

he escaped twice early on , but I was able to go get him , i9nspite of 20 f and a foot of snow.

Id not be able to do that now. and Id have to place him in Detentions

a downstairs bathroom , when I went in and out . I do this routinely for Recycle day

Soo :

introducing the WHPS : Woods Hole Pellet Society

located in WH , MA at a friends . Im the Chief Theoretician

he is the Chief technical Officer : he does the cooking , and maintenance.

the Setting :

the YS640s , as delivered about 10 days ago :

removed from pallet , which took some doing :

after the burn in : 350F for at least an hour , the first cook ;

Spatched chickens :

as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F :

skin was crispy , the chicken was very moist. my friends wife commented

that this was the best chicken she ever had. and this is a family that has traveled

\and paid attention . they said the chicken had a wonderful light smokiness , delicious

not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke.

pellet grills are said to offer smokiness on the lighter side. you want more smoke ?

you use a pellet tube . noted w the brisket.

next brisket , Costco Choice ( they didn't have prime that day } about 13lbs

brisket w a pan to renewer some fat , and a smoke tube , essential if you want to add extra smoke.

the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours.

at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours

rested ( unsure of how long ) :

rub was salt and freshly ground pepper and granulated garlic

I have not tried this. my friend was delighted w it . moist , tender , smokey.

today he will try high temp grilled Salmon , on some GrillGrated that were extra

this model has a removable square piece of steel , over the fire box on the L

that you can remove ( when cold ! ) and get direct grilling over that L afrea

on the grill grates.

we also have the blanket , the SS grease trap ( for the from )

and two SS sold shelves that slide ofver the two shelves you see in the picture.

this is not a minor item , and you need a keen interest , outdoor space

not too far from the Beverage Area

and some funds and the time to put it to good use

w the best meat you choose to afford.

Im very pleased

my plans as the Theoretician

is to make the WHPS the epicenter

of Duck . outside Duck , vertical Duck , spatched duck etc.

for videos , I highly recommend "" Rum & Cook ""

he seems to have given his Yoder , and pellets in general

a great deal of thought :

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :

in red of course.

rotuts · November 5, 2022

Im placing this in the cooking section , rather than

the Kitchen Consumer selection , as this is more about

Cooking w a pellet grill , than types of pellet grills.

some time ago , way back when , i began to be interested in a pellet grill.

\Id seen many BBQ competition shows , three entrants using

their own rigs , and well experienced having successful local BBQ buineses

pellets interested me , as , properly PID'd , much of the fuel source was

being worked out for you by your rig. nothing agains a real deal off set stick burner

but I wasn't going to stay up all night feeding it, as i wanted to take that variable

out of the equation . There was the small Traeger , which I almost got

but wanted to go w a Yoder ,

Fast Forward. ; times have changed . Im significantly older

interns of stiffness , etc. and now have an Indoor Cat , MC.

he escaped twice early on , but I was able to go get him , i9nspite of 20 f and a foot of snow.

Id not be able to do that now. and Id have to place him in Detentions

a downstairs bathroom , when I went in and out . I do this routinely for Recycle day

Soo :

introducing the WHPS : Woods Hole Pellet Society

located in WH , MA at a friends . Im the Chief Theoretician

he is the Chief technical Officer : he does the cooking , and maintenance.

the Setting :

the YS640s , as delivered about 10 days ago :

removed from pallet , which took some doing :

after the burn in : 350F for at least an hour , the first cook ;

Spatched chickens :

as I understand this : 425 F ( for crispy skin ) until the probed temp was 160 F :

skin was crispy , the chicken was very moist. my friends wife commented

that this was the best chicken she ever had. and this is a family that has traveled

\and paid attention . they said the chicken had a wonderful light smokiness , delicious

not overpowering the flavor of the chicken. say , in the French Style , rather than very heavy smoke.

pellet grills are said to offer smokiness on the higher side.

next brisket , Costco Choice ( they didn't have prime that day } about 13lbs

brisket w a pan to renewer some fat , and a smoke tube , essential if you want to add extra smoke.

the meat was done at 225 F ( hickory pellets ) for a total of about 8 hours.

at 198 F wrapped in butchers paper ( 4:20 into the cook ) and left for 3.5 more hours

rested ( unsure of how long ) :

rub was salt and freshly ground pepper and granulated garlic

I have not tried this. my friend was delighted w it . moist , tender , smokey.

today he will try high temp grilled Salmon , on some GrillGrated that were extra

this model has a removable square piece of steel , over the fire box on the L

that you can remove ( when cold ! ) and get direct grilling over that L afrea

on the grill grates.

we also have the blanket , the SS grease trap ( for the from )

and two SS sold shelves that slide ofver the two shelves you see in the picture.

this is not a minor item , and you need a keen interest , outdoor space

not too far from the Beverage Area

and some funds and the time to put it to good use

w the best meat you choose to afford.

Im very pleased

my plans as the Theoretician

is to make the WHPS the epicenter

of Duck . outside Duck , vertical Duck , spatched duck etc.

for videos , I highly recommend "" Rum & Cook ""

he seems to have given his Yoder , and pellets in general

a great deal of thought :

also for those inclined for this sort of thing

( not really me )

there is this sort of info for y0ou iPhone.

we also have :