Handleiding Yoder Backyard Smoker (pagina 21 van 22) (Engels)

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Backyard Smoker

OPERATION INSTRUCTIONS

Version 1.0, SEPT 2013

Welcome to Yoder Smokers

Thank you for purchasing a Yoder Smoker. You are joining a family of satised custom-

ers. We are very proud of our product and that it is handcrafted in the heartland. Please

review the following information carefully. It will give you great tips and information that

will help you use your Yoder.

Please complete the form below for future reference. Additionally, complete the online

Warranty Registration (www.yodersmokers.com/warranty-registration-form) using the

information that you lled out below. If you would rather mail in your warranty informa-

tion there is a form on the back of the manual that you can ll out and send in. Your

serial number is located on the metal plate on your smoker’s door.

Thank You for Choosing Yoder Smokers

Model

Serial Number

Date of Purchase

Purchased From

Contents

Dangers, Warnings and Cautions......................................................................................3

Available Product Add-Ons...............................................................................................4

Smoker Diagram................................................................................................................6

Smoker Assembly..............................................................................................................7

• Smoker Arrival.........................................................................................................7

• Smoker Placement.................................................................................................7

• Leveling the Smoker...............................................................................................7

Operating the Smoker.......................................................................................................7

• Initial Burn O........................................................................................................7

• Lighting Your Smoker.............................................................................................7

• Pre-Heating............................................................................................................7

• Door Position..........................................................................................................7

Pre-Grill Checklist/Routine Maintenance..........................................................................8

How to Build a Fire For Your Smoker..............................................................................10

How to Use Your Smoker for Direct Grilling....................................................................12

• Using the Firebox for Direct Grilling.....................................................................12

• Using the Cooking Chamber for Direct Grilling....................................................13

Grill Maintenance.............................................................................................................16

• Preparing the Grill For Season..............................................................................16

• Painted Surfaces...................................................................................................16

• Cooking Grates.....................................................................................................16

• Heat Management Plate.......................................................................................16

• Cooking Chamber.................................................................................................16

• Grease Management and Bucket.........................................................................17

• Additional Maintenance........................................................................................17

• Storing Your Grill...................................................................................................17

Wood Flavor Guidelines..................................................................................................18

Wood Useage..................................................................................................................18

How Often Do I Maintain My Fire....................................................................................18

Meat Temperature Guide.................................................................................................19

Warranty Information.......................................................................................................20

• Read this manual completelybeforeusingyourYoderforthersttime.

• Do not use indoors! This smoker is for outdoor use only.

• Do not leave pets, infants, or children unattended near a smoker in use.

• Keep the grill a minimum of 12 inches away from combustible surfaces.

• Do not use lighter uid, gasoline, or any other highly ammable uids to ignite or

re-ignite your smoker.

• Do not use or store lighter uid, gasoline or any other highly ammable uids

within ve feet of the smoker.

• Do not transport your grill while operating or when the grill is hot. Make sure the

re is out and the grill is cool before moving.

• Exterior surfaces on the grill will be hot when in use and during cool down.

• Should a grease re occur, keep the door closed until the re is out.

• Use heat resistant gloves when operating the grill.

• Do not remove any ash until the re has completely burned out and are fully

extinguished.

• Check the Yoder website (www.YoderSmokers.com) occasionally for updates

and new product information for the Yoder.

Dangers, Warnings and Cautions

Failure to follow the “Dangers, Warnings and Cautions” contained

inthismanualmayresultinseriousbodilyinjury,deathorinare.

Available Product Add-Ons

2nd Level Slide-Out Shelf

Adding the second shelf increases the cooking area in your smoker.

Log Lighter

The log lighter allows you to use propane to get the re started.

Charcoal Grate

Adding a charcoal grate to your smoker allows you to convert the main cooking cham-

ber into a direct grill.

Heat Management Plate

The heat management plate installs against the common wall of the rebox and the

cooking chamber. The design forces the heat and smoke to enter the cooking chamber

under the heat plate and is then released incrementally as it travels across the cooking

chamber. This design reduces the side to side temperature variance that is commonly

seen in oset cookers.

Counter Weight

The counter weight is welded onto the door of the main cooking chamber. The counter

weight assists in opening the door by reducing the weight that is being lifted.

Pot Warmer

The pot warmer is a metal channel welded onto the top of the rebox door. The heat

from the rebox warmes the channel and you can place a pot on it to keep it warm.

For more information about any extra accessories, call your local Yoder dealer or

Smoker Name Part Number

Cheyenne

Log Lighter W41695

Charcoal Grate 41440

Heat Management Plate 41433

Wichita

Log Lighter W41695

Charcoal Grate 41440

2nd Level Slide-Out Shelf W41788

Heat Management Plage 41212

Smoker (cont) Part Number (cont)

Loaded Wichita

Log Lighter W41695

Charcoal Grate 41440

The Kingman

Log Lighter W41695

Charcoal Grate 42587

Durango 20”

Log Lighter W41695

Charcoal Grate 41440

2nd Level Slide-Out Shelf W41788

Durango 24”

Log Lighter W41695

Charcoal Grate 42587

The Stockton

Log Lighter W41695

COOKING GRATE

SECOND SHELF

HEAT MANAGEMENT PLATE

(optional)

COOKING GRATE

WOOD GRATE

LOG LIGHTER

(optional)

Smoker Diagram

NOTE: Loaded Wichita shown. Your smoker may vary slightly depending on model.

Smoker Assembly

Smoker Arrival

Your Yoder Smoker will arrive on a pallet wrapped and held on with banding. 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 cooking chamber and remove the two cooking

grates and ash rake. If your cooker is ordered with options, you will nd them pack-

aged inside.

Smoker Placement

All Yoder smokers/grills should always be a minimum of 12 inches away from any com-

bustible surface (wall, rail, etc.).

Leveling the Smoker

To level the smoker, stand in front of the cooking chamber door and place a level on

the lower shelf to help you level the smoker. You need to level the smoker from front to

back and not side to side. Leveling the smoker from side to side will oset the slope

that is built in to the smoker and could cause the grease to run towards the rebox.

Operating the Smoker

InitialBurnO

Before cooking on your smoker for the rst time, burn o the grill to rid it of any foreign

matter. Operate the grill at 275°F to 350°F with all options and grates in place with the

door closed for two hours.

Lighting Your Smoker

Always go through the Pre-Grill Checklist (Page 8).

Look at section “How to build a re” for tips on creating a re for your smoker.

Pre-Heating When Used As A Smoker

Pre-heating your Yoder is important. Allow 45 minutes to get a coal bed built and for

the steel in the pit to heat up. Once the desired cooking temperature is reached, the pit

will be ready to cook on.

Door Position

Preheat and cooker with the door closed. This allows for faster heat-up and will keep

the cooking temperature even; the food will cook faster while consuming less fuel.

Pre-Grill Checklist/Routine Maintenance

Perform the following services when the grill is cool

1. Open the cooking chamber door and remove the cooking grates.

2. Remove the heat management plate if applicable.

FIG 1

FIG 2

3. Inspect the bottom of the cooking chamber for any grease build up and clean as

needed. See page 16 for more details.

6. Clean grease bucket as needed. See FIG 3.

4. Install the heat management plate. See FIG 2.

5. Install cooking grates and optional second shelf See FIG 1.

FIG 3

How to Build a Fire for Your Smoker

Start with the rebox door, main damper and chimney damper in the open position.

This will increase airow and speed the re building process.

It is preferable to start with a charcoal base. Once you have a hot bed of charcoal,

close the door and place two pieces of wood onto the coal base.

FULLY OPEN

FIG 4

FIG 5

As the wood reduces to coal, close both dampers to the halfway position to allow the

pit temperature to begin to rise.

Once the pit stabilizes at the desired temperature, add one piece of avor wood. You

are now ready to cook.

HALF OPEN

FIG 6

FIG 7

How to Use Your Smoker for Direct Grilling

Using the Firebox for Direct Grilling

Start with the rebox door, main damper and chimney damper in the open position.

This will increase airow and speed up the time it takes for the coals to be ready to

cook on.

Place your charcoal onto the wood grate and ignite the coals. Once this is done you

can close the side door. NOTE: We do not recommend using lighter uid to ignite the

charcoal.

FULLY OPEN

FIG 8

FIG 9

WOOD GRATE

Once you have a hot bed of coals, close the damper to the halfway position. You are

now ready to cook.

FIG 10

FULLY OPEN

HALF OPEN

Using the Cooking Chamber for Direct Grilling

Start by removing the cooking grates and the heat management plate (if applicable).

This is an optional accessory for your smoker. If you have any questions about it, call

us at 1-877-409-6337.

FIG 11 FIG 12

Place the charcoal grate into the cooking chamber. Place your charcoal onto the char-

coal grate and ignite the coals. We do not recommend using lighter uid to ignite the

charcoal. Note: The charcoal grate sits against the walls of the cooking chamber.

CHARCOAL GRATE

FIG 13

Be sure the main damper, chimney damper and main cooking chamber door are open.

This will increase airow and help get the coals up to cooking temperature.

FIG 14

After the coals are started, place cooking grates back into the cooking chamber. Once

you have a hot bed of charcoal you are ready to cook.

FIG 15

Grill Maintenance

Preparing the Grill for the Season

Begin with a thorough inspection of the entire grill correcting any issues you nd. Fol-

low the steps found in the Pre-Grill checklist (Page 8).

Painted Surfaces

Yoder smokers are painted with high heat silicone based paint. When cleaning the

smoker, surfaces should be washed down with warm soapy water using a neutral

detergent and rinsed with clean water. For more information about high heat paint that

can be used for touch-up, contact service@yodersmokers.com.

Cooking Grates

When new, wash the grates thoroughly with warm soapy water, place back in the

smoker and lightly coat with vegetable oil. Condition the grates during the burn o

process.

When you begin the next cooking session, bring the grill up to the desired cooking

temperature and use a long handled grill brush to clean the grates.

Heat Management Plate

Clean excess grease using a plastic scraper and paper towels and then wash with

warm soapy water.

Cooking Chamber

It is recommended that each time you run through the steps in the Pre-Grill checklist

(Page 8) that you inspect and thoroughly clean the interior of the cooking chamber.

Any excess grease can be cleaned up using a plastic scraper and paper towels. At the

beginning of the season and then as often as needed you should de-grease the interior

with citrus based cleaning solution.

• Ensure that the grill is completely cold before using a shop vacuum or before

scooping out and disposing of the ashes. Dispose of the ashes in a metal con-

tainer.

• Use a citrus based cleaning solution to clean the entire inside of the body.

Grease Management Area and Bucket

Always be sure the cooking chamber area is clean and free of debris and empty the

grease bucket regularly.

Additional Maintenance:

In addition to regular cleaning, perform the following procedures every 30 days:

1. Use a sti brush to remove any build-up on the inside walls of your grill. Inspect and

clean the inside of the door and the inside walls of the cooking chamber.

2. When your grill is cool to the touch use a shop vacuum to thoroughly clean the

cooking chamber and rebox.

3. Use a citrus based cleaning solution to thoroughly clean the inside of the smoker.

4. Finally, visually inspect the painted surfaces and touch up any scratches with high

heat at black paint. Touchup paint can be purchased from Yoder Smokers.

Call 1-877-409-6337.

Storing Your Grill

Cover your Yoder Smoker to protect it from the weather. If storing your cooker inside,

be sure the smoker is cool to the touch before moving it inside. Inspect the rebox and

cooking chamber for any remaining embers before storing the unit.

Every Use Every 3 Uses Every 7 Uses Once A Year

Maintenance Tasks

Frequency

Vacuum Ash

From Cooking

Chamber

p. 16

Clean

Heat Management

Plate

p. 16

Check Grease

Bucket

p. 17

Clean Body

Of Smoker

p. 16

Clean Cooking

Grates

p.16

Apple

WOOD FLAVOR BEST WITH

Black Walnut

Cherry

Hickory

Mesquite

Mulberry

Oak

Pecan

Sugar Maple

WOOD FLAVOR GUIDELINES

Beef, Pork, Ham, Poultry, Game

Beef, Pork, Poultry, Fish, Game Birds

Beef, Pork, Ham, Game

Beef, Pork, Poultry, Fish, Game

Pork, Ham, Poultry, Game Birds

Strong smoke, slightly bitter like walnuts.

Sweet, tangy, blackberry smoke ﬂavor

Very mild, a sweet light smoke

Sweet, fruity smoke.

Strongest of the fruit woods

Sweet fruity smoke that gives a

rosy tint to the meats

Bacon-Flavor, most commonly used

and recognized smoke

Spicy, very distinctive smoke of

southwestern cooking

Heavy smoke with no after-taste, gives

foods a wonderful smoked color

Similar to hickory but milder and sweeter

with a nut after-taste

Wood Usage

Most Yoder backyard models, with an average 10-hour cook, you will consume less

than one cubic foot of wood.

How Often Do I Maintain My Fire?

Expect to add one 14 - 16” small split log to the re every hour or so. The key to excel-

lent color and a savory smoke infused avor is running a small hot re. When the re

is running eciently you will have a thin light colored smoke coming from the stack.

NOTE: A heavy white smoke indicates that you are smoldering and not eciently burn-

ing the wood. This will put a dark color and a harsh taste on your meat.

Rare

Medium Rare

Medium

Medium Well

Well Done

120 to 130 Degrees F

130 to 140 Degrees F

140 to 150 Degrees F

150 to 160 Degrees F

160 Degrees and Above

Center is bright red, pink towards the exterior portion, warm

Center is pink, starting to brown towards the edges, warm

Center is light pink, edges are brown, hot

Tan throughout with a hint of pink center

Evenly brown or grey throughout

Safe for

Consumption

165 Degrees F Juices are clear

Beef, Lamb, Veal

Steaks, Roasts and Chops

Medium

Well Done

145 Degrees F

160 Degrees F

Cream in color, pink to clear juices

Cream or white in color, clear juices

Pork

Steaks, Roasts and Chops

Tender and

Juicy

190 Degrees F Tender, clear juices

Brisket, Pork Shoulder, Pork Ribs

Rare

Medium

Well Done

125 Degrees F

135 Degrees F

145 Degrees F

Color is similar to the raw meat

Fish is slightly translucent and will ﬂake easily

Fish is opaque and will ﬂake easily

Fish

Safe for

Consumption

Should be white or opaque and ﬁrm

Scallops

Safe for

Consumption

Cook until shrimp is pearly and opaque

Shrimp

Poultry

Safe for

Consumption

165 Degrees F Tan, no sign of pink

(USDA Safe Minimum Cooking Temperature 145 Degrees F)

(USDA Safe Minimum Cooking Temperature 165 Degrees F)

(USDA Safe Minimum Cooking Temperature 145 Degrees F)

(USDA Safe Minimum Cooking Temperature 165 Degrees F)

(USDA Safe Minimum Cooking Temperature 145 Degrees or Flesh is Opaque and Separates Easy with a Fork)

(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Milky White or Opaque and Firm)

(USDA Safe Minimum Cooking Recommends Cook Until Flesh is Pearly and Opaque)

Ground Meats, Sausages, Meat Loafs

Doneness

Internal Temperature Internal Description

Meat Temperature Guide

Warranty Information

Yoder Smokers warrants this barbecue unit against defects in material and workmanship under normal

residential use and maintenance. Yoder Smokers warrants the cooking body for the lifetime from date of

purchase against defects in material and workmanship under normal residential use and maintenance.

Yoder Smokers will provide a replacement part for any part found by Yoder Smokers to be defective and

shall not be responsible for any re-assembly. Original part(s) approved for return by the Yoder Smokers

Service Department must be returned prepaid by customer.

Customer should inspect the unit on purchase for any defects and immediately contact the retailer and

notify any apparent damage for which the retailer may be responsible

This warranty does not include labor charges connected with the determination of replacement of defec-

tive parts, or freight charges to ship these parts.

Yoder Smokers shall not be liable under this, or any implied warranty for incidental, special, or conse-

quential damages or any damage or defect to nish on the unit. In no event shall Yoder Smokers’ obliga-

tion to customer exceed the purchase price of the unit. This warranty gives customer specic legal rights

and customer may have other rights which vary from state to state. In consideration of this warranty,

customer agrees that any dispute related to the unit or this warranty shall be tried in Sedgwick County,

Kansas and subject to Kansas law.

This warranty shall be void if the unit is not assembled or operated in accordance with the operation

instructions provided with the unit, the unit is exposed to unreasonable or extreme weather conditions,

components, accessories, or fuels not compatible with the unit have been used, the unit has been used

in a commercial or food service application, or the user has abused or otherwise failed to maintain, cov-

er, or properly store the unit depending on weather conditions.

To process a warranty claim, Yoder Smokers will require proof of customer’s date of purchase from the

retailer and must be in timely receipt of the warranty. Customer must retain its sales slip or invoice along

with this certicate with your valuable documents for this warranty to be valid.

THE AGREEMENT IS IN LIEU OF ALL OTHER WARRANTIES, STATUTORY OR OTHERWISE, EXPRESS

OR IMPLIED, ALL OTHER REPRESENTATIONS MADE BY YODER SMOKERS OR ANY THIRD PARTY

DISTRIBUTOR OR RETAILER AND ALL OTHER OBLIGATIONS OR LIABILITIES WITH RESPECT TO THE

UNIT COVERED BY THIS AGREEMENT WHICH, AT THE TIME OF PURCHASE OR AT ANY TIME IN THE

FUTURE, MAY BE MADE AGAINST YODER SMOKERS, ITS OFFICERS, DIRECTORS, EMPLOYEES,

AND AGENTS. EXCEPT AS EXPRESSLY PROVIDED HEREIN, YODER SMOKERS GIVES NO OTHER

EXPRESS OR IMPLIED WARRANTIES RELATING TO FITNESS FOR USE OF THE UNIT; MERCHANTABI-

LITY OF THE UNIT, FITNESS FOR A PARTICULAR PURPOSE OF THE UNIT, QUALITY OF THE UNIT; OR

CONDITION OF THE UNIT. YODER SMOKERS OBLIGATIONS SHALL NOT EXCEED ITS OBLIGATION

EXPRESSLY SET FORTH IN THIS AGREEMENT.

Yoder Smokers provides no representation, warranty, or promise relating to damages or defects in the

unit which are the result of: (i) ordinary wear and tear; (ii) failure of customer to provide normal mainte-

nance or proper care of the unit; (iii) characteristics common to materials used; (iv) natural disaster; (v)

loss; or (vi) injury caused in any way by natural elements, changes made to the unit by the customer, or

any misuse, negligence, recklessness, or intentional act or acts of any person.

Warranty Registration Form

pleteandreturntheWarrantyRegistrationformwithin30daysofpurchase.

Yoder Smokers

Yoder Warranty Registration

1816 E Wasp Rd

Hutchinson, KS 67501

Contact our customer service with any questions at

877.409.6337 or at info@yodersmokers. com

*required eld

First Name*

Last Name*

Mailing Address*

City*

State/Province*

Postal Code*

Country*

Phone Number

Model*

Serial Number*

Send Warranty Registration and dated sales receipt to:

Yoder Backyard Smoker Handleiding

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