Yoder Smokers S Series, Руководство по эксплуатации

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GRILL MAINTENANCE
Notice: Damage caused by improper maintenance can lead to costly repairs and may not be covered by
warranty. Perform maintenance work only if the required information and proper tools are available. If they
are not, or repairs beyond the scope of this manual are required, see your local dealer or contact Yoder
Smokers to have trained technicians do the work.
Preparing the Grill for the Season
Begin with a thorough inspection of the entire grill correcting any issues you find. Follow the steps
found in the Pre-Grill checklist (Page 32).
Painted Surfaces
Yoder smokers are painted with high heat silicone paint. When cleaning the smoker, surfaces should be
washed down with warm soapy water using a neutral detergent, then rinsed with clean water. The paint
should be periodically inspected and touched up when scuffs or bare spots are exposed. For information
about high heat paint that can be used for touch-up, contact customerservice@yodersmokers.com.
Cooking Grates
When new, wash thoroughly with warm soapy water, place back in the smoker and lightly coat with
vegetable oil. Condition the grates during the burn off 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
before evenly coating the grates with vegetable oil.
Heat Diffuser/Drip Plate
This requires very little maintenance if the plate is lined with foil (non-stick foil). If foil is used, it cannot be
more than 2” longer than the heat diffuser plate. The foil must be folded up tight to the bottom of the plate.
Any foil hanging off the front will effect the performance of the grill. It is recommended that you change the
foil every one to three uses. If the heat diffuser/drip plate is used without foil, it will need to be cleaned after
each use. Failure to do so creates the potential for a grease fire.
Cooking Chamber
It is recommended that each time you run through the steps in the Pre-Grill Checklist (Page 16) 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. Pay particular attention to the grease channels on the right hand
side of the cooking body. At the beginning of the season, and as necessary throughout the rest of the year,
de-grease the interior with a citrus based cleaning solution.
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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 container.
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Use a citrus based cleaning solution to clean the entire inside of the body. This will control grease
build-up and the possibility of flare-ups