Yoder Smokers Backyard Smoker User manual

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
SmokerDiagram................................................................................................................6
Smoker Assembly..............................................................................................................7
• SmokerArrival.........................................................................................................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
GrillMaintenance.............................................................................................................16
• Preparing the Grill For Season..............................................................................16
• PaintedSurfaces...................................................................................................16
• CookingGrates.....................................................................................................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

3
• 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.

4
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
contact us directly at 877-409-6337 or email us at [email protected].
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

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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

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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.

7
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.

8
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

9
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

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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
FULLY OPEN
FIG 4
FIG 5

11
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
HALF OPEN
FIG 6
FIG 7

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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
FULLY OPEN
FIG 8
FIG 9
WOOD GRATE

13
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

14
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

15
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

16
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 [email protected].
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.

17
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 X
X
X
X
X

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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
Beef, Pork, Poultry, Fish, Game
Beef, Pork, Poultry, Fish, Game
Beef, Pork, Poultry, Fish, Game
Pork, Ham, Poultry, Game Birds
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.

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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