The Ultimate Indirect Grilling Setup on the YS640s

The Ultimate Indirect Grilling Setup on the YS640s


This is the third article in the YS640s “Grilling Series.” By now, we have discovered that cooking versatility is one of the pillars of the YS640’s design.

Unlike the previous articles, this setup starts with the diffuser in, isolating the flame from the grates, which results in less intense heat at the cooking grates. For some cooks, we find that we prefer this to the over-the-flame setups.

In today’s discussion, we’ll explain how to take advantage of the even heat and high temperature capability of the YS640s to create a grilling surface that is not over an open flame yet is still capable of excellent grilling temperatures.

This setup works well for a variety of cooks. Imagine wanting to cook 30 hamburgers at a given time and you’re trying to deliver a more even surface temperature across the grates.

This allows the proteins to cook in a similar amount of time with less repositioning. It is also good for more delicate proteins such as fish and chicken breasts.  

Setting Up for Indirect Grilling

We will start by placing our heat diffuser and access door into the grill. Next, we will install six GrillGrate panels to cover the entire cooking surface.

The Variable Displacement Damper should be pushed in 6” from its outermost setting on the far right. For delicate proteins like fish, you can use a lower setpoint, but we usually use a setpoint of 450 or above.

At the 450-degree setpoint, our test grill showed temperatures around 450 degrees on the left and up to 375 degrees on the right on the main cooking grate. These are all well within medium to medium-high grilling ranges. 

PRO TIP: Any time you have your grates and diffuser out, it is the perfect time to clean up any ash and debris from previous cooks.

Why is this useful?

By placing the heat diffuser under the grilling surface, we are diverting the flame away from the grate and across the bottom of the heat diffuser, using the radiant heat off the diffuser as our primary heat source for the main grate.

Airflow is directed upward, around the heat diffuser and then through the holes in the grates, creating turbulence in the airflow which produces even more heat around the grate.

This creates a less volatile environment above the grate which results in more usable grill space and more control over our temperatures. We end up with a stable, more even grilling surface that creates good browning. We are also creating more flavor as juices are dripping into the channels and onto the diffuser below and evaporating back up to our proteins.

This consistent heat throughout the cooking chamber also gives us the ability to prepare other foods at the same time. Because our diffuser is in, we also have better grease management.  

If you’re looking for a more controlled grilling experience and the ability to use the entire grill, this is the setup to try.