Operation Manual

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.