Yoder Smokers YS 640 User manual

1
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

57
NOTES:
www.yodersmokers.com 2www.yodersmokers.com
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

3
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.
4
• 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.

5
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.
6
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

7
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.
8
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

9
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.

49
Chicken Artichoke Skillet Pizza
Ingredients
Pizza dough (recipe below)
Pizza sauce (recipe below)
Grilled artichoke
Grilled chicken breast
Cattleman’s Grill Italiano Seasoning
Baby spinach
Mozzarella, diced or grated
Olive oil
Step 1: Season your breasts with Cattleman’s Grill Italiano Seasoning and grill at 400ºF until internal
temperature reaches 160ºF. Rest fi ve minutes. Dice.
Step 2: Assemble pizza: Preheat your cooker to 500ºF. Stretch the dough to 14 inches. Place in an oiled
12” Lodge Cast Iron Skillet. Brush the crust with olive oil. Spread a layer of pizza sauce over the dough.
Top sauce with spinach, then mozzarella, then diced grilled artichoke and chicken breast.
Step 3: Bake at 450ºF until dough is cooked through, about 20 minutes.
Pizza Dough
Makes dough for 3-4 pizzas
Ingredients
500g Napoli Antimo Caputo 00 Flour
325g water
10g salt
5g dry active yeast
Combine all ingredients in a stand mixer. Mix until all fl our is incorporated, then a minute longer. Place in
an oiled bowl. Let rise until doubled in size. Divide in 3 or 4 pieces. Roll into balls. Let rest at least thirty
minutes before stretching/rolling.
Pizza Sauce
Ingredients
1 (28 oz) can Strianese San Marzano Tomatoes
2 cloves garlic, minced
2 T fresh basil, minced
1 1/2 T sugar
1 1/2 T salt
Combine ingredients. Bring to a simmer. Taste and adjust seasoning.
Grilled Artichoke
Ingredients
2 artichokes
1 lemon, wedges
olive oil
Cattleman’s Grill Italiano Seasoning
10
Yoder YS Series Control Panel
1. Power Switch - turns the power to your Yoder on and off
2. Increase - increase the temperature setting (in 5-degree increments).
3. Decrease - decrease the temperature setting (in 5-degree increments).
4. Start - activates the startup cycle. This also accesses the “heat up” modes (see below).
5. Prime - overrides the control system to manually feed pellets.
6. Power LED - lights up when the power switch is in the on position.
7. Display - provides information about how the grill is performing including: heat up mode, cool down
mode, maintenance mode, set temperature and actual temperature. Once the cooker exceeds 110° F
at start up the display alternates between the cooker temperature and the operating mode.
The controller is adjustable from 150 to 600° F in fi ve degree increments. The controller displays the
actual pit temperature when the set point is from 150 to 495° F. When the controller is set to 495° F or
higher, the controller will display the set point.
To access the “heat up” modes once the Yoder is running press and hold the start button until the
current heat up mode is displayed. Use the increase/decrease buttons to toggle between H1, H2 or H3.
Operating mode indicators: Heat up mode (FIG 6) is displayed by three dashing lines from lower left to
upper right. Maintenance mode (FIG 7) is displayed by three horizontal lines. Cool down mode (FIG 8) is
displayed by three dashing lines from the upper left to the lower right.
NOTE: For start-up in temperatures below 50° F, see Page 14.
START
PRIME
ON
OFF
INCREASE
DECREASE
Y
S
YODER SMOKERS
COMPETITION GRADE BBQ PRODUCTS
WWW.YODERSMOKERS.COM
124
35 6
7

11
Manually Selecting the Heat Up Mode:
• Initiate the startup procedure by pressing the start button.
• Select desired cooking temperature.
• Press the start button, the display will fl ash H1.
• Use the increase/decrease buttons to select H2 or H3.
• Once the new mode is selected, the controller will automatically run the selected mode.
See page 13 for explanation of automatic heat up modes.
Selecting Fahrenheit or Celsius:
Note: Only available on models outside the United States.
• Initiate the startup procedure by pressing the start button.
• Press the start button; the display will fl ash H1.
• Press and hold the start button. The display will show F. or C.
• Use the increase/decrease buttons to select Fahrenheit or Celsius.
• Once the new mode is selected the controller will automatically run the selected mode. The
default temperature display is Fahrenheit.
48
Pour the yeast water into the bowl of a stand mixer. Combine the salt, bread fl our, all-purpose fl our, and
2 tablespoons of melted butter then add to the bowl. Mix on low for about 5-6 minutes. Dough should be
pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour
(or until doubled in size).
Fill a large pot with 8 cups water and 8 tablespoons (1/2 cup) baking soda. Stir to dissolve. Bring water
to a low boil. If you need more water, just be sure to add a tablespoon of baking soda for every cup of
water. While the water heats up, divide the dough into about 30 small, roughly equal sized balls.
Preheat your cooker to 375ºF. Working in batches, place the balls in the boiling water for one minute
each, fl ipping halfway through cooking. Use a slotted spoon to remove them from the water, draining
away as much water as you can. Place on a baking sheet lined with parchment paper. Rest for 15
minutes
Brush the tops of the pretzels with melted butter, score the tops and sprinkle on the sea salt. Bake at
375°F for 20-25 minutes, until tops are golden brown.

47
Bratwurst Sliders with Beer Cheese Sauce
Makes about 16 sliders
2 lb ground pork
1/4 lb ground bacon
Backwoods Bratwurst Seasoning
2 T Grannie’s Hickory Mustard
Smokehouse Onions (recipe below)
IPA Jalapeño Cheese Sauce (recipe below)
Soft Pretzel Buns
Combine the ground meats, mustard and brat seasoning (dissolved in water) in the bowl of a stand mixer
fi tted with the paddle attachment. Mix on low until the meat mixture becomes tacky and holds together.
Preheat your cooker to 450ºF. Form meat into 2 ounce patties. Grill until internal temperature reaches
165ºF.
*Alternatively: You can purchase uncooked brats, uncase them and form them into patties.
Smokehouse Onions
2 large yellow onions, sliced thin
1/4 cup melted butter
1 1/2 Tbsp Cattleman’s Tri-tip Seasoning
Toss the sliced onions in the melted butter. Season with Cattleman’s Grill Tri-tip Seasoning. Smoke in a
foil pan at 275ºF for 1 hour, increase to 400ºF and cook until soft and browning, about 45 minutes.
IPA Jalapeño Cheese Sauce
1 cup heavy whipping cream
6 oz white american cheese, grated
6 oz pepper jack, grated
6 fl oz your favorite IPA beer
1 Tbsp Grannie’s Hickory Mustard
Bring the cream, beer and mustard to a simmer. Slowly whisk in cheeses. Season with salt and pepper
as necessary.
Soft Pretzel Buns
3 cups warm water (110ºF)
2 1/4 teaspoons (one package) active dry yeast
1 tablespoon sugar
2 teaspoons salt
2 cups bread fl our
6 cups all-purpose fl our
1/2-1 Cup baking soda
6 tablespoons melted butter, divided
Cattleman’s Grill Grey Salt
Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6
minutes.
12
START
PRIME
ON
OFF
INCREASE
DECREASE
Y
S
YODER SMOKERS
COMPETITION GRADE BBQ PRODUCTS
WWW.YODERSMOKERS.COM
Maintenence
FIG 7
START
PRIME
ON
OFF
INCREASE
DECREASE
Y
S
YODER SMOKERS
COMPETITION GRADE BBQ PRODUCTS
WWW.YODERSMOKERS.COM
Cool Down
FIG 8
START
PRIME
ON
OFF
INCREASE
DECREASE
Y
S
YODER SMOKERS
COMPETITION GRADE BBQ PRODUCTS
WWW.YODERSMOKERS.COM
Heat Up
FIG 6

13
The Controller… In-Depth
This is an in-depth overview of the controller’s feature set.
The controller has been designed to make it as hands-off and user-friendly as possible. At its most basic
level, the cooker has three modes of operation: Heat-up, Maintenance and Cool Down.
Beyond these basic modes are the concepts of aggressiveness, anticipation and micromanagement that
have been learned as the result of many thousands of hours of testing. When the cooker is displaying
maintenance mode, it is not idle. It is constantly checking and re-evaluating the grill’s temperature and
making incremental adjustments to maintain the cooking temperature as close to the desired set point as
possible – think of it as micromanagement.
Just like in the maintenance mode, the controller is constantly evaluating the grill status while in “heat
up” and “cool down” modes. This is where “aggressiveness” and “anticipation” have been written into
the program. If the controller senses the grill is not heating up very quickly, it will increase the pellet feed
rate above what the normal heat up rate would be for a given set point, and it will continue to do so
until the heat up rate is where it should be. The inverse is true of the cool down mode – if the grill is not
cooling fast enough, the controller will get more aggressive with cool down until the grill temperature is
where it should be.
How the Heat Up Modes Work
In addition to the intelligence previously described, the program also contains three internal heat up
modes. Left on its own, the controller makes a series of small incremental adjustments as described
above. The various heat up modes are designed to speed the heat up process.
The selection of the heat up modes is automatically selected by the program. At startup the program
automatically begins in H1. 8 minutes into the start-up cycle, the program calculates the diff erence
between the set point and the actual cooker temperature and changes the “H” mode if necessary. The
program will make the same calculation again at the 12-minute mark, and if an “H” mode other than the
mode currently running is required, the program makes the required change. If a mode other than H1 has
been selected, it will remain in that mode until it breaks that target set point at which time the program
will enter maintenance mode.
Once the controller enters maintenance mode, the pit temperature must rise or fall 35 degrees above or
below set point before the program enters the heat up or cool down mode.
46
ITEM # PART # DESCRIPTION QTY.
1 90101 BODY, FRONT, FEED COMPARTMENT 1
2 90102 BULKHEAD, MOUNT, HOPPER 1
3 90106 COVER, END, FEED COMPARTMENT 1
4 W90791 HOPPER, PELLET SMOKER 1
5 90022 BUSHING, AUGER 1
6 90023 BUSHING, AUGER 1
7 W90019 AUGER 1
8 90027 PLATE, ANTI-TORQUE 1
9 90001 MOTOR, PELLET AUGER 1
10 90060 INNER FAN, 115 CFM 1
11 1420X12SHCS SOCKET HEAD CAP SCREW, 1/4-20 X 0.05 LONG 2
12 10X34HHSDS SCREW, HEX HEAD, SELF DRILLING 10 X 3/4 37
13 A90152 CONTROLLER 1
14 516X12SHSB SCREW, SHOULDER, .313 X .50, SOCKET HEAD 1/4-20 1
15 51618X12SHSS SCREW, SET, SOCKET HEAD, 5/16-18 X 1/2 1
16 1024X12HHSTS SCREW, SLOTTED, HEX HEAD, SELF TAPPING, 10-24 X 1/2 4
17 22866 HANDLE, SPRING 1
18 1420WHN NUT, WHIZ, 1/4-20 1
19 W90790 HOPPER BACK 1
20 W90788 HOPPER DOOR 1
21 90312 SOCKET, 15 AMP 1
22 632X38MS SCREW, MACHINE, ROUND HEAD, 6-32 X 3/8 LONG 4
23 632HN NUT, HEX, 6-32 4
24 832HN NUT, HEX, 8-32 4
25 91435 FUSE, 1.6A 1
26 90412 FUSE HOLDER 1
27 W90553 FAN HOUSING 1
28 832X12MS SCREW, MACHINE, PHILLIPS HEAD, 8-32 X 1/2 LONG 4
29 90686 OUTER FAN, 68 CFM 1
30 90893 PLATE, FAN AIR DIVERTER 1
31 23985 VELCRO 1
32 90313 POWER CORD 1
33 W90026 IGNITER TUBE 1
34 A90494 IGNITER ASSEMBLY 1
35 1420X14SHSS SCREW, SET, SOCKET HEAD, 1/4-20 X 1/4 4
HOPPER ASSEMBLY

45
17
12
02
01
12
27
07
16
03
26
25
24
20
04
30
10
28
31
12
22
21
06
34
33
05
11
09
12
32
11
19
13
14
12
35
15
23
18
08
22
29
23
28
HOPPER ASSEMBLY
14
Faster Startup in Cold Weather or For High Temperature Cooking
Even though the heat up mode is automatically selected, the cook can benefi t from starting the pit in
“H2” when the outside temperature is below 50° F; this will provide a more aggressive start over the fi rst
8 minutes. Secondly, if the target temperature is greater than 350° F, starting the pit in “H3” will get the
pit to temperature much quicker.
Examples
Ambient temperature of 70° F and a set point of 350° F:
All of the pre-grill steps have been taken; turn the power switch to the “on” position and press start. The
display will alternate between the heat up (mode lines) and the set temperature (set point). The display
will continue in this manner until the cooking chamber temperature exceeds 110° F at which point the
display will alternate between the mode lines and the actual cooker temperature. In about 3 minutes
there will be evidence of ignition.
In the scenario listed above it is likely that the program will stay in “H1” through the startup cycle. In this
case the “mode lines” will come out of heat up and into maintenance before the set point is reached. This
does not indicate that the program is no longer working to achieve set point. It is simply doing it in a less
aggressive way.
When “H2” or “H3” is selected, it is common for the pit to overshoot the set temperature. How much
overshoot depends on the startup (initial pellet drops and ignition, and ambient conditions including wind
and temperature). The program will make the adjustments and begin bringing the temperature down. It is
also common for the grill to undershoot the set point and then work its way into the target temperature
range. We call this process normalizing, which is the time it takes to raise the cooker’s body temperature
to match the internal temperature.
NOTE: When the grill overshoots or undershoots some cooks want to jump in and begin making
temperature adjustments. Do not make adjustments. When you do, the program will begin making
adjustments to the new set point rather than fi nish settling into the intended temperature range. With
experience comes the confi dence of knowing how the cooker operates.
Also remember, no matter how small a pellet is, it is still wood, so understand that the controller is
managing a wood fi re which does not have the precision of gas or electric.
One last point on the subject of temperature management, if you have a grate (pit) probe in place,
especially during heat up process, the grate probe will read higher than the display until the temperature
of the cooker body and the internal temperatures stabilize. The reason for this is that the temperature
displayed is a 90 second rolling average and will lag behind actual until the set point is reached.

15
Door Open Function
When the cooker has been in maintenance for more than 10 minutes and the cooker loses more than 15
degrees, the program interpretes that the cooking chamber door has been opened. When this happens,
there is a specifi c piece of programming that is executed to speed recovery back to the set point.
Prime Button
The prime button overrides the program altogether and turns the auger continuously, feeding pellets as
long as the button is depressed. This is valuable anytime you have had the door open for a long time and
have lost signifi cant temperature or if you want to raise the cooker temperature from say 250 to 350° F.
To use this function, press and hold the prime button on for 60 seconds, then let off for 60 seconds. You
may repeat this twice allowing at least 2 minutes before repeating.
44
640 COMP CART
ITEM # PART # DESCRIPTION QTY.
1 A90491 YS, PELLET, CHAMBER ASSEMBLY, 640 1
2 W90551 YS, WELDMENT, 640 COMP CART, BASE 1
3 90725 YS, CASTER, FLATFREE TIRE, 8" DIA., RIGID, MARATHON 2
4 90724 YS, CASTER, FLATFREE TIRE, 8" DIA., SWIVEL/LOCK, MARATHON 2
5 W90531 YS, WELDMENT, TIE-DOWN, UNDERCARRAIGE, 640 1
6 3816X1WHB BOLT, WHIZ, 3/8-16 X 1" LONG 20
7 23867 WASHER, PHENOLIC, 3/8" 4
8 3816LNN NUT, NYLOCK, 3/8-16 20
9 90527 YS, SIGN, COMP CART BASE, YODER SMOKERS LOGO 2
10 1420X12BHCSSS 1/4-20 X 1/2" BUTTON HEAD CAP SCREW, STAINLESS STEEL 8
11 1420X1WHB BOLT, WHIZ, 1/4-20 X 1" LONG 8
12 23866 WASHER, PHENOLIC, 5/16" 8
13 1420LNN NUT, NYLOCK, 1/4-20 16
14 91434 YS, HARNESS, WIRING EXTENSION W/RCPT, COMP CART 1
15 632X38MS SCREW, MACHINE, ROUND HEAD, 6-32 X 3/8" LONG 2
16 632HN NUT, HEX, 6-32 2
17 A90535 YS, ASSEMBLY, FRONT SHELF, 640, STAINLESS 1
18 A90511 YS, ASSEMBLY, SIDE SHELF, 640, STAINLESS 1
19 W90348 YS, WELDMENT, 2ND SHELF, 640 PELLET 1
20 90460 BUCKET, GALVANIZED, 1-1/4 QT 1
21 24117 EDGE TRIM, ADHESIVE, 1/4" OUTSIDE WIDTH, NC02-05 6 LF
22 91435 FUSE, 250V, 1.6A, 5X20MM, LITTLEFUSE #021701.6HXP 1

43
640 COMP CART
6
4
8
21
17
18
19
1
10
9
13
13
12 11
3
14
15
16
2
7
5
16
Pre-Grill Checklist/Routine Maintenance
Perform the following services prior to each cooking session when the grill is cool
1. Open the cooking chamber door and remove the cooking grates.
2. Remove the heat diff user/drip plate, remove and discard previously used protective foil cover (if foil
has been applied). Install a new layer of protective foil. Select heavy duty foil that is wide enough to wrap
around the edges of the diff user plate and cut long enough to cover the entire plate. Install the foil from
left to right and fold over all four sides. Be sure the foil folded over the right hand edge is not hanging
over the front edge (no more than 1”).
FIG 9
FIG 10

17
3. Remove the burn grate from the fi rebox. Inspect and clean thoroughly. Make certain that the
combustion holes in the burn grate and the igniter tube in the fi rebox are free of debris or ash build up.
Visually inspect the air way between the combustion fan and the fi rebox to be certain that it is free and
clear of ash and debris. (A shop vacuum works well for ash and debris removal.)
4. Inspect for and remove any grease build up on the bottom of the cooking chamber.
5. Inspect the silicone seal around the fi rebox, paying particular attention to the seal above the fi rebox
at the hopper wall. It will be necessary from time to time to reapply high heat silicone such as Permatex
81878 in this area which ensures proper combustion and grill performance.
6. Reinstall the burn grate. Begin by resting the right hand side of the burn grate on the fi rebox and then
pressing down on the left hand side of the burn grate until fully seated. When the burn grate is properly
seated it rests fi rmly on the right hand side of the fi rebox and fi ts close to the hopper wall. Finally, check
that the igniter assembly is centered in the respective hole in the burn grate.
7. Reinstall the heat diff user/drip plate. The heat diff user plate attaches to the hook on the auger shield
BURN GRATE
FIREBOX
MOUNT
IGNITER
END IN
OPENING
RIGHT SIDE
FIG 11
FIREBOX
BURN GRATE
FIG 12
42
ITEM # PART # DESCRIPTION QTY.
1 A91425 3 INCH CASTER WHEEL, 3/8-16 2
2 1420LNN NUT, NYLOCK, 1/4-20 16
3 3816WHN NUT, WHIZ, 3/8-16 2
4 1420X58WHB BOLT, WHIZ, 1/4-20 X 5/8” LONG 16
5 701-102-02 PIN 2
6 90398 AXLE 2
7 10X34HHSDS SCREW, HEX HEAD, SELF DRILLING, 10 X 3/4 16
8 90172LFP BOTTOM SHELF 1
9 W90786 RIGHT FRONT LEG 1
10 W90784 LEFT FRONT LEG 1
11 24252 WHEEL 2
12 90166LFP SKIRT, LONG, UNDERCARRIAGE 2
13 90165LFP SKIRT, SHORT, UNDERCARRIAGE WITH LOGO 2
14 W90782 REAR LEG 2
640 CART

41
04
12
01
14
12
08
07
03
13
02
09
10
14
13
11
06
05
640 CART
18
and rests on the grease divider on the right hand side of the grill. Once installed, check to be certain that
the edges are approximately one-quarter inch below the grate rails at the hopper end and that the plate
is adjusted evenly from front to back. (The diff user is angled toward the right side of the grill to channel
grease into the grease container.)
8. Reinstall the cooking grates and optional second shelf (See FIG 9).
9. Inspect chimney stack to be certain that the internal end of the stack is installed even with the grill
body.
10. Remove, inspect and clean the grease bucket as needed. Reinstall the grease bucket under the right
side of the grill.
11. Open the hopper lid and inspect for any foreign materials.
12. After complete inspection, continue to the Startup Section. (Page 19)
FIG 13
END OF STACK FLUSH
WITH BODY.
END OF STACK FLUSH
WITH BODY.
FIG 14

19
Startup Procedure
(When using the Yoder with the heat diff user/drip plate in position, it is best to start your grill 20 to 30
minutes prior to cooking. This allows the grill and cooking grates to heat completely improving heat
retention and recovery when opening the cover during cooking.)
1. Confi rm the power cord is unplugged from wall outlet and that the power switch is in the “off ” position
2. Plug the female end of the cord in the receptacle on the back of the pellet hopper. Plug the male end
into a 120 volt, 15 amp GFCI-protected receptacle. If an extension cord is required, see caution notes
(Page 3).
3. Load the hopper with “food grade” pellets. DO NOT use heating grade pellets. The hopper will hold
20 pounds of pellets allowing 5 to 13 hours of cooking depending on cooking temperatures, ambient
temperatures, wind condition and whether or not the optional thermal jacket is installed.
4. Open the cooking chamber door.
5. Remove the cooking grates and heat diff user/drip plate.
6. Adjust the variable displacement damper to wide open (fully on the right side) prior to starting the grill.
FIG 15
40
ITEM # PART # DESCRIPTION QTY.
1 10X34HHSDS SCREW, HEX HEAD, SELF DRILLING 10 X 3/4 10
2 1420X12HHSTS SCREW, SLOTTED, HEX HEAD, SELF TAPPING, 1/4-20 X 1/2 2
640 HOPPER AND COOKING CHAMBER