Posts of the Week

Thank you so much!

I will second the advice on grill size - I wanted to buy an American made grill and preferably buy from a local business. At that time (2022) it came down to either the Weber Smokefire EX6 or the Yoder YS640, and I chose the Weber because it was a better fit for my budget and I was able to order it from a friend who owns the local Ace Hardware, which included free assembly and delivery. I did a lot of research in forums and blogs and decided on the larger size so I could do all my cooking on the top grate with catch pans on the bottom grate. So cleanup consists only of sweeping pellet ash off the interior parts and out the grease drain at the bottom, but no grease or fear of flareups. Most of the time I am just cooking for my wife and I so we didn't really need the big size, but I don't regret the decision. You'd be surprised how much better a frozen pizza is on a pellet grill, which is true of just about anything you can cook in an oven. FYI, I still do all my grilling on my trusty 22" Weber kettle and always add smoke with wood chunks or chips... regulate your air flow, top vent wide open, bottom vent 1/4-1/2 open, shut the lid quick after adding chips and you'll get plenty of smoke for a few minutes, more than enough for that kiss of flavor. Good luck!

Smoked up a meatloaf, asparagus, and whipped up a quick and easy Mac&Cheese.

Some quick feedback on my first basic cooks. One was bone-in chicken thighs, and the other was a whole rotisserie chicken, both of which came out perfectly. Got a nice crispy skin on the thighs after searing at the end and for the whole chicken, both the breast and thigh parts were juicy and not overcooked. The whole chicken cooked in 1'20" and the pellet consumption @350F was not bad at all. Just need to tweak my rub a bit, but the flavor was great.



Really loving this grill so far!

Can't say I have. But I am certainly no Michelin cook!
What ever, we enjoy what I cook which is the most important thing.

Goodbye