Operating The Smoker; Initial Burn Off; Lighting Your Smoker; Pre-Heating - Yoder Smokers YS640 Operation Manual

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.
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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.
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