Yoder Smokers YS 640, Operation Manual

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 o

ff

  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.