Yoder Smokers YS 640 Manuale utente
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Contents
Dangers, Warnings and Cautions..................................................................................................................3
Yoder Components........................................................................................................................................5
Smoker Assembly..........................................................................................................................................6
Smoker Arrival.........................................................................................................................................6
Smoker Placement..................................................................................................................................8
Leveling the Smoker................................................................................................................................8
Operating the Smoker....................................................................................................................................9
Initial Burn Off .........................................................................................................................................9
Lighting Your Smoker..............................................................................................................................9
Pre-Heating.............................................................................................................................................9
Lid Position.............................................................................................................................................9
Pellet Usage..................................................................................................................................................9
Yoder YS Series Control Panel....................................................................................................................10
Selecting Heat Up Modes.....................................................................................................................11
Selecting Fahrenheit or Celcius............................................................................................................11
The Controller (In-Depth).............................................................................................................................13
How Heat Up Modes Work...................................................................................................................13
Faster Startup in Cold Weather or For High Temperature Cooking.......................................................14
Examples...............................................................................................................................................14
Door Open Function..............................................................................................................................15
Prime Button.........................................................................................................................................15
Pre-Grill Checklist/Routine Maintenance....................................................................................................16
Startup Procedure.......................................................................................................................................19
Shutting Down the Smoker....................................................................................................................21
Manual Startup............................................................................................................................................22
www.yodersmokers.com 58
NOTES:
www.yodersmokers.com
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NOTES:
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Getting the Most From Your Yoder: Direct & Indirect Grilling, Smoking & Baking.......................................24
Heat Up Times and Grate Temperatures...............................................................................................24
Variable Displacement Damper....................................................................................................................26
Grill Maintenance.........................................................................................................................................28
Preparing the Grill For Season...............................................................................................................28
Painted Surfaces....................................................................................................................................28
Cooking Grates......................................................................................................................................28
Heat Diff user/Drip Plate.........................................................................................................................28
Cooking Chamber..................................................................................................................................28
Firebox and Burn Grate Assembly Maintenance...................................................................................29
Stainless Steel Burn Grate.....................................................................................................................29
Burn Grate Inspection............................................................................................................................29
Igniter.....................................................................................................................................................31
Fan Cooled Hopper Assembly...............................................................................................................32
Grease Management Area and Bucket..................................................................................................32
Additional Maintenance..........................................................................................................................32
Fuse Replacement.................................................................................................................................33
Storing Your Grill...................................................................................................................................33
Smoker Exploded View................................................................................................................................35
Recipies.......................................................................................................................................................47
Notes...........................................................................................................................................................57
Warranty Information...................................................................................................................................59
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Dangers, Warnings and Cautions
• Failure to follow the “Dangers, Warnings and Cautions” may result in serious bodily injury,
death, or fi re.
• Read this manual completely before using your Yoder for the fi rst time.
• Keep the grill a minimum of 12 inches away from combustible surfaces.
• The cooking chamber door must remain closed during the cool-down
cycle. Failure to do so can cause burn back in the hopper.
• Do not modify the holes in the burn grate.
• Do not add pellets by hand to the burn grate when the grill is in use.
• Do not use your grill in the rain or around any source of water.
• Do not leave your grill unattended during operation.
• Close supervision is necessary when any appliance is used by or near children.
• Do not transport your grill while operating or when the grill is hot. Make sure the fi re is out and
the grill is cool before moving.
• Extreme caution must be used when moving an appliance containing hot oil or other hot
liquids.
• Exterior surfaces on the grill will be hot when in use and during cool down.
• Unplug from outlet when not in use and before cleaning.
• Allow to cool before putting on or taking off parts, or before performing any routine service or
maintenance.
• Should a grease fi re occur, turn the controller to the “off ” position and unplug the unit to stop
the fans. Keep the lid closed until the fi re is out.
• If the Yoder fails to initially light after pressing the START button, or goes out during operation
(due to a power surge or power failure) ,do not restart the Yoder without removing the cooking
grates and heat diff user/drip plate to check for a pellet overfl ow that may have occurred.
• Do not store the grill cover or other fl ammable items under or near the grill.
• After a period of non-use, the hopper, auger and fi repot must be inspected for obstruction.
• Do not touch hot surfaces. Use handles or knobs, and wear heat resistant gloves when
operating the grill.
• If your grill is stored outside, care should be taken to assure that water does not
enter the pellet hopper. (The use of a grill cover is highly recommended).
56
Bourbon Peach & Blueberry Cobbler
Serves 8-10
Ingredients
Filling:
6 large peaches, sliced
1 C blueberries
1/2 C bourbon
1/4 C sugar
2 T cornstarch
2 t cinnamon
1/2 t vanilla extract
juice of half a small lemon
Topping:
1 C fl our
1/2 C rolled oats
1/2 C sugar
1/2 t salt
3/4 C unsalted butter, small cubes
2 T heavy cream
Directions
Step 1: Preheat your Yoder Smokers YS640 to 400ºF. Combine the fi lling ingredients in a bowl and toss
to distribute evenly. Set aside.
Step 2: Make the topping: In a large bowl, mix topping ingredients until all ingredients are incorporated.
Dump fi lling into a Lodge Logic 12” Cast Iron Skillet. Crumble the topping over the fi lling.
Step 3: Bake until topping is golden brown and fi lling is thick and bubbling, about 1 hour. Serve warm
with vanilla yogurt or ice cream.
55
Stacked Beef Enchiladas
Serves 6-8
Ingredients
2 lb ground beef
1 Cup 505 Southwestern Chipotle Honey Roasted Chiles
3/4 Cup yellow onion, diced
2 Tablespoons green onions, sliced
2 (16 oz) jars 505 Southwestern Enchilada Sauce
1 Tablespoon fl our
1 Tablespoon butter
1 Cup beef stock
2 canned chipotles in adobo sauce, diced (2 peppers, not 2 cans)
1/2 t cumin
1 t Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
1 lb cheddar cheese, grated
12 corn tortillas
Directions
Combine the beef, onions and 505 Southwestern Chipotle Honey Roasted Chiles in a skillet. Cook the
beef all the way. Mix in the green onions. Season with salt. Set mixture aside. In a separate skillet, melt
the butter, over medium heat. Add the fl our, cumin, chipotles in adobo and Cattleman’s Grill Carne
Asada and whisk constantly for about one minute. Slowly whisk in the beef stock. Once all of the stock
is incorporated, add in the 505 Southwestern Enchilada Sauce. Season with salt. Keep sauce warm.
Cover the bottom of a skillet with oil (grape seed is best). Fry each corn tortilla on both sides, until lightly
browned, and just slightly crispy. Immediately, transfer the tortilla to the warm sauce. Dip the tortilla
entirely with tongs, then set aside on a sheet pan. Repeat this process until all tortillas are fried and
soaked in sauce. Cover the bottom of a half sized aluminum foil steam table pan (12.75” X 10.3”) with
the enchilada sauce. Lay out a layer of 4 tortillas. Cover tortillas with one third of your beef mixture, then
one third of your cheese. Repeat this process until you’ve used all the ingredients. Bake in your Yoder
Smokers YS640 Pellet Smoker at 400ºF, until the top is lightly browned, about 40 minutes.
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• When you are fi nished cooking, turn the power switch to the “off ” position. The fan will
continue to run for 18 minutes or until the temperature inside the cooking chamber falls below
125° F, whichever occurs fi rst. During this period the cooking chamber door must remain
closed. Failure to do so can cause burn back in the hopper.
• Longer detachable power-supply cord or extension cords are available and may be used if care
is exercised in their use. If a longer detachable power-supply cord or extension cord is used:
a) The marked electrical rating of the cord set or extension cord should be at least as
great as the electrical rating of the appliance (2 amps).
b) The cord should be arranged so that it will not drape over the countertop or table
where it can be pulled on by children, tripped over unintentionally, or contact hot
surfaces.
Caution: Risk of Electric Shock. Keep extension cord connection dry and off the ground.
Do not immerse cord or plugs in water or other liquid.
Caution: To ensure continued protection against risk of electric shock, connect to properly
grounded outlets only.
• Outdoor extension cords should be used with outdoor use products and are surface marked
with the suffi x letter “W” and with a tag stating “Suitable for use with outdoor appliances.”
• Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions
or has been damaged in any manner. Return appliance to the nearest authorized service
facility for examination, repair, or adjustment.
• Always attach plug to appliance fi rst, then plug cord into the wall outlet. To disconnect, turn
any control to “off ”, then remove plug from wall outlet.
• The use of accessory attachments not recommended by the appliance manufacturer may
cause injuries.
• Store product indoors when not in use if possible – out of the reach of children.
• Do not clean this product with a water spray or the like.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• For household use only.
• Do not use appliance for other than intended use.
• Check the Yoder website (www.YoderSmokers.com) occasionally for updates and new product
information.
• Save these instructions.
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COOKING GRATE
IGNITER
CONTROLS
HEAT DIFFUSER
HOPPER
FIREPOT
BURN GRATE
VARIABLE
DISPLACEMENT
DAMPNER
GREASE BUCKET
54
Turkey Roulade
Serves 4-6
2 turkey breasts
6 slices prosciutto
Smoke on Wheels BBQ Marinade
2 (6-8”) strips of Frogmat
For the stuffi ng:
4 C cornbread, crumbled
1/2 C shallots, sliced
1/2 C pecans, toasted, chopped
1 T fresh thyme, leaves only
1/2 C maple syrup
2 T heavy cream
Directions
Remove the turkey breast from the breast bone if necessary. Pull the skin off and discard. Butterfl y
the breast, to make a fl at, even piece of meat. Marinate in Smoke on Wheels BBQ Marinade for one
hour. Meanwhile, over low heat, cook the shallots in a tablespoon of oil, with a pinch of salt until lightly
browned. Combine the remaining stuffi ng ingredients in a bowl and mix to incorporate. Preheat your
cooker to 325ºF. Remove the turkey from the marinade. Wipe off excess marinade. Lay the breast fl at on
top of the Frogmat. Place three slices of prosciutto over the breast. Then, evenly spread the stuffi ng over
the prosciutto. Roll the breast up. Wrap it with Frogmat. Tie the Frogmat with butcher’s twine. Cook until
internal temperature reaches 165ºF, about one and a half to two hours. Rest 10 minutes. Slice to serve.
53
Stuff ed Pork Chops
4 Servings
Ingredients
4 pork chops
1 1/2 C cornbread, crumbled
2 T golden raisins
1/4 C walnuts, toasted, roughly chopped
1/4 C dried cherries, halved
1/4 C buttermilk
1/2 t black pepper
2 t fresh sage, thinly sliced
1/2 t kosher salt
1/2 C bourbon
Smoke on Wheels Pork Marinade & Injection
John Henry Pecan Rub
Directions
Step 1: Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops
into container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2
hours.
Step 2: Remove chops from container, cut horizontal pockets in each pork chop for stuffi ng. Preheat your
Yoder Smokers YS640 to 450ºF, set up with GrillGrates.
Step 3: Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into
piping bag that is not fi tted with a tip. Pipe each chop full with cornbread mixture. Alternatively, you can
stuff the fi lling by hand, or use a zip top bag as a makeshift piping bag. Just put the fi lling in the bag, and
cut off one corner. Once the chop is stuff ed, dust with John Henry Pecan Rub.
Step 3: Grill the chops on medium high heat for about 6 minutes on each side. Turn each chop 45
degrees after 3 minutes to mark. Remove from the grill when the internal temperature reaches 145ºF.
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Smoker Assembly
Smoker Arrival
Your Yoder Smoker will arrive on a pallet wrapped and held on with bands. Cut the bands and remove
the plastic wrap and foam from the smoker. Remove the smoker from the pallet. It is recommended that
two people remove the Yoder from the pallet due to its size and weight. Open the hopper lid and remove
the grease bucket that contains the power cord and a spare fuse and set aside. Open the cooking
chamber and remove all of the wrapped components. There will be a front shelf, a side shelf, two
cooking grates, a heat diff user plate, burn grate, and smoke stack.
NOTE: If a second shelf and a bag of pellets were ordered, they will be in the cooking chamber as well.
Assembly of your new Yoder starts by installing the burn grate inside the fi rebox. See FIG 1.
Install the heat diff user plate and smoke stack next. The smoke stack installs fl ush to the inside of the
cooking chamber with the long leg pointed straight up. Tighten the thumb screw securely. See FIG 2.
FIG 2
FIREBOX
BURN GRATE
FIG 1
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Place the cooking grates inside the cooking chamber. See FIG 3.
Attach the front and side shelves to the Yoder. See FIG 4.
Use the side shelf to assist in moving the Yoder into positon. It is recommended that two people move
the Yoder due to its size and weight. Once in position, follow the setup instructions (Page 16) to prepare
your new cooker for use.
FIG 3
FIG 4
52
Frenched Rack of Pork
Smoke on Wheels BBQ Marinade
Cattleman’s Grill Steakhouse
Cattleman’s Grill California Tri-tip
Place the frenched rack of pork loin in a large (2.5 gal) zip top bag. Cover meat with Smoke on Wheels
Marinade. Squeeze the air out of the bag, seal it, and allow the pork to marinate for six hours. Remove
the pork from the marinade. Preheat your cooker to 325ºF. Wipe the excess marinade off the pork, but
do not rinse. Use the residual marinade to bind the rubs to the pork. Cover the meat with equal parts
Cattleman’s Grill Steakhouse and Cattleman’s Grill Tri-tip. Rest meat for 10 minutes. Cook at 325ºF until
internal temperature reaches 140ºF-145ºF. Remove. Cover loosely. Let rest 15 minutes. Slice in-between
the bones for single chop servings.
Grilled Tri-tip
1 beef tri-tip
Sweetwater Spice Tres Chiles
Cattleman’s Grill California Tri-tip Seasoning
Oakridge BBQ Santa Maria Grill Seasoning
Directions
Step 1: Marinate the tri-tip in the Sweetwater Spice Tres Chiles according to the provided instructions.
Step 2: Preheat your Yoder Smokers YS640 to 500ºF, and set up GrillGrates for direct grilling. Apply a
50/50 mixture of Cattleman’s Grill California Tri-tip and Oakridge BBQ Santa Maria seasonings to the
surface of the tri-tip. Let rest until rub looks wet, about 10 minutes.
Step 3: Grill on both sides over direct heat until good grill marks are achieved. Move to indirect heat.
Cook to an internal temperature of 125ºF-130ºF. Rest 10 minutes before slicing, across the grain of the
meat.
51
Coff ee Crusted Filet Mignon with Chipotle Aioli
Ingredients
- Filet mignon steaks
- Sweetwater Spice Ancho Chipotle Bath
- Cattleman’s Grill Smoky Chipotle Steak Seasoning
- Chipotle Aioli (recipe below)
Directions
Step 1: Place your steaks in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Marinate for
45 minutes.
Step 2: Preheat your Yoder Smokers YS640 Pellet Smoker to 475ºF, set up with GrillGrates. Remove the
steaks from the marinade, and wipe off the excess with a paper towel. Season with Cattleman’s Grill
Smoky Chipotle. Let sit fi ve minutes.
Step 3: Grill the steak on each side for about fi ve minutes, getting nice grill marks. Grill until the internal
temperature reaches 120ºF. Pull and rest fi ve minutes before slicing. Serve with Chipotle Aioli.
Chipotle Aioli
Ingredients
- 1 egg yolk
- 1 chipotle in adobo sauce
- 1/2 tsp adobo sauce
- 1 clove garlic, chopped
- 1 Tbsp lime juice
- 1/2 cup grape seed or vegetable oil (don’t use olive oil)
Directions
Combine all ingredients except oil in a food processor. Process to puree ingredients, then with the
processor running add the oil very slowly until it’s all incorporated.
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Smoker Placement
Yoder smokers/grills should always be a minimum of 12 inches away from any combustible surface (wall,
deck, rail, etc.). A heat-protective pad is recommended if the smoker is on a wooden deck. See FIG 5.
Leveling the Smoker
The smoker must be level, front to back and side to side. Place a level centered on the main cooking
chamber door or cooking grates to help with this. If the smoker is not level there could be problems with
the grease running towards the burn pot which could result in a grease fi re.
12”
12” 12”
FIG 5
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Operating the Smoker
Initial Burn Off
Before cooking on your smoker/grill for the fi rst time, burn off the grill to rid it of any foreign matter.
Follow the instructions on Page 19 for initial start-up. Operate the grill at 350° F with the heat diff user/
drip pan and grates in place with the lid closed for one hour.
Lighting Your Smoker
Always go through the Pre-Grill Checklist (Page 16).
Should the igniter fail to ignite the pellets, it is easy to light your grill manually with a match and lighting
agent (Page 22).
Pre-Heating
There are two ways to cook on your Yoder grill. When the grill is set up for direct cooking, start the grill 10
to 15 minutes prior to cooking. When the grill is set up with the heat diff user/drip pan in place, start the
grill 20 to 30 minutes prior to cooking. This allows the body of the grill to heat up improving heat retention
and shortening the recovery time after opening the cover.
Lid Position
Preheat and cook with the lid closed. This allows for faster heat-up and keeps the cooking temperature
even; the food will cook faster while using less fuel.
Pellet Usage
Pellet usage will vary depending on the type of pellets, cooking temperatures, ambient air temperature,
wind and whether or not the Yoder is equipped with a thermal jacket. Generally, usage is about 2 pounds
per hour at grilling temperatures (350 to 450° F). At smoking temperatures (225 to 250° F) usage is about
1 1/2 pounds per hour. Consumption can vary from 1 1/2 pounds to 4 pounds per hour.
NOTE: If the Yoder runs out of pellets, the controller will continue to drive the auger and attempt to regain
the set temperature, so it’s important to monitor the cooker and assure an adequate pellet supply.
50
Using a very sharp or serrated knife, slice off the top 1/3 of the artichoke. Peel off the outer layers of
leaves, starting at the base. Trim any remaining leaf tips with scissors. Rub all trimmed surfaces with
lemon, as you go. Peel the stem with a peeler or paring knife. Cut the entire Artichoke in half, through the
stem. Place the halves in a pot of simmering water. Cook 15-20 minutes, until stem is tender. Remove
from water. When cool, scoop out the choke (the fuzzy material where the stem meets the base). Rub the
halves with olive oil. Season with Cattleman’s Grill Italiano Seasoning. Grill on a hot grill (450ºF+), until
you have nice grill marks. Peel off the outer leaves off . The “meat” at the base of the leaf is edible, good
for snacking. When all leaves are removed, you’re left with the heart and stem. Dice these to add to your
pizza.
Altri manuali per YS 640
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Indice
