Real Smoked BBQ, Fired Up With Yoder

These monster Yoder Smokers are getting ready for a west coast road trip. The 36″ X 108″ triple-door offset wood-fired pits are the latest custom smokers we’ve made for the Ingram family barbecue empire. The Ingrams run six popular restaurants spread out across California’s fertile Central Coast region known for barbecue that is so delicious, it regularly sells out.

Custom Yoder Smokers En Route to California

Each of the Ingram family’s restaurants has its own distinct personality and specialties (local craft beer, live blues) but the tie that binds them is the tagline “Real Smoked BBQ,” which they achieve by cooking low and slow on their custom Yoder Smokers. Over the years, we have built a dozen heavy duty offset pits for the family and we are very proud to be part of their barbecue legacy. The two new smokers are headed for Mission St. BBQ in Santa Cruz and South Winchester BBQ in San Jose.

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BBQ Brothers: Larry, Eric, and Franz Ingram

Visit the Ingram Brothers’ BBQ restaurants and check out their Yoder Smokers at work!

• Aptos St. BBQ, 8059 Aptos St., Aptos. 831-662-1721, aptosstbbq.com

• BBQ 152, 8295 Monterey St., Gilroy 408-842-4499, bbq152.com

• Mission St. BBQ, 1618 Mission St., Santa Cruz. 831-458-2222, missionstbbq.com

• Salinas City BBQ, Salinas, 700 W. Market St., Salinas, 831-758-2227, salinascitybbq.com

• Trail Dust BBQ, 17240 Monterey Road, Morgan Hill, 408-776-9072, www.traildustbbq.com

• South Winchester BBQ, 1326 South Winchester Blvd., San Jose, 408-376-0485, www.swinchesterbbq.com

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Yoder Smokers YS640: The World’s Most Versatile Grill

We know it’s not easy to admit that you’ve made a mistake… but it’s never too late to fix it. Especially if the mistake was going with a “bargain” grill.

Yoder Smokers YS640 Pellet Grill is Always A Good Decision

The Yoder Smokers YS640 Pellet Grill might not seem like a bargain at first glance but its solid construction, ease of use, versatility, and sheer longevity will pay off in the long run. We hope you’ll factor in details like our best-in-class 10/3/1 warranty, acclaimed customer service, intensive R&D engineering, and commitment to quality American craftsmanship when considering your next (or first!) pellet cooker. It’s no wonder the YS640 is known as The World’s Most Versatile Grill.

 When we say “make the investment once and enjoy it for life,” at the end of that video, Yoder Smokers is talking about YOUR life– not the life of your grill. We’re in it for the long haul and we hope you’ll be joining us.

 

 

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Steven Raichlen Brings #ProjectSmoke to Wichita

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Yoder Smokers is proud to be a sponsor of Steven Raichlen’s Project Smoke show on public television. We were thrilled to partner with our Wichita retailer All Things Barbecue to welcome the barbecue scholar emeritus for a series of cooking classes. It was kind of like an episode of Project Smoke, but with a whole backline of Yoders! Steven and Chef Tom from ATBBQ’s The Sauce cooked up an incredible array of dishes from the new Project Smoke book on everything from the Loaded Wichita offset smoker to our 24″ x 48″ Flat Top charcoal grill and a fleet of Yoder Smokers pellet grills.

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We took the grates off the charcoal pit and cooked Cowboy-style T-bones and corn in the husks right on the glowing coals.

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Steven’s Chinatown Spareribs were a huge hit with the crowd, shown here by Cody.

Cody shows off Chinatown Ribs at All Things Barbecue

It was a lot of fun showing Steven #WhyIYoder and learning some new recipes from his barbecue travels. Smoked ice cream was another huge hit. We’re going to have to do more experimenting and, hopefully, have him back sometime soon.

Steven Raichlen Smoked Ice Cream at All Things Barbecue

For more photos and video, visit Yoder Smokers on Facebook or Instagram.

Learn more about Steven Raichlen and Project Smoke at barbecuebible.com.

Check out All Things Barbecue’s blog at thesauce.atbbq.com.

 

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House of Q Cooking Classes at ATBBQ #TeamYoder

Our Wichita retailer All Things Barbecue hosts monthly cooking classes in their teaching kitchen. It’s a fantastic set-up with an indoor demo kitchen that features overhead cameras so students can see what the chef’s is doing from all angles and a big outdoor patio with a fleet of smokers and grills to cook on, many of which are Yoder Smokers. ATBBQ’s House Chef Tom Jackson, who creates the recipes for their blog The Sauce leads classes with the help of friends like pitmaster Andy Groneman of Smoke on Wheels BBQ and occasional guest instructors.

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We’ve been lucky enough to have BBQ Brian Misko from Vancouver’s House of Q to preside over classes at ATBBQ twice now and it is always a lot of fun. Brian uses a Yoder Smokers YS1500 in BBQ competitions, taking top calls at such prestigious events as the Jack Daniel’s World Championship Invitational Barbecue and the World Food Championships. He released his first cookbook, Grilling With House of Q, last year and it quickly became a bestseller in his native Canada. ATBBQ is the exclusive US distributor of House of Q’s popular BBQ sauces and rubs.

Brian Misko of House of Q at All Things BBQ

Brian Misko at ATBBQ YS640

There are certain folks we expect to see at All Things BBQ classes. Steve Hamous, for example, is always there to lend a hand with the Yoder Smokers:

Steve Hamous at ATBBQ Cooking Classes

And Kim’s smiling face is always front and center at classes:

Brian Misko and Kim Rosen at ATBBQ Cooking Classes

Sometimes there are new faces in the room, mostly people from the Wichita area or greater Kansas, often from neighboring states like Oklahoma, Missouri, or Nebraska. But this last class of Brian’s brought visitors who flew in from almost as far away as he did! Randy and Chris came in from Billings, Montana and took the time to drive out and see the factory in Hutchinson where their Yoder Smokers pellet grills were made. They found out about Yoders via social media and learned about the classes through subscribing to ATBBQ’s newsletter and The Sauce’s YouTube channel. Elaine flew in from Nashville, where she cooks on a Loaded Wichita. She enjoyed Brian’s Grilling With House of Q and wanted to meet the guy who could come up with a recipe called “Cockroach Chicken.”

Brian Misko Cooking Classes at ATBBQ

What did Elaine think of her trip?

OMG! It was worth every cent to meet Brian and attend his classes. I learned so much and have already tested my learning. I smoked the best brisket that I have ever eaten! Thank you Brian Misko! My ribs were so good that my next door neighbors deemed them: “out of the park” as in that good! I love my Yoder Loaded Wichita and she is such a pleasure to smoke and grill on. My favorite is “Cockroach Chicken.” Brian’s secret brine is awesome. ATBBQ is such a friendly and warm place to shop and come to classes.

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Here’s Brian’s Cranked Up Meatloaf recipe from ATBBQ’s The Sauce YouTube Channel:

If you’re a Yoder Smokers owner or contemplating becoming one, ATBBQ is a great place to see a wide selection of our cookers all in one place and there is usually something cooking on their patio. Check out their upcoming cooking classes and see if there is anything that piques your interest. And let us know if you’re coming!

Project Smoke Ep. 201: The ABCs of Smoke

Steven Raichlen Yoder Smokers Loaded Wichita Project Smoke
The second season of Project Smoke premiered this weekend, featuring the national television debut of the Yoder Smokers Loaded Wichita offset pit!  In the first episode, Steven Raichlen uses a butcher shop mistake to his advantage, with the unexpected delivery of beef plate ribs turning into Smoked Brisket On The Bone. He smokes them low and slow on the Wichita for ten hours with absolutely mouthwatering results. Here are some screen shots from The ABCs of Smoke, in case you missed it. Find the recipe and where to watch the show in your area or online at ProjectSmoke.org.

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Project Smoke Yoder Smokers YS640 Giveaway

To celebrate the release of the Project Smoke book and the premiere of the new season, we are partnering with Steven Raichlen’s Barbecue Bible, Workman Publishing, GrillGrate, and Tailgater Magazine to give away an amazing YS640 pellet grill package! You could win a YS640 with GrillGrate set and tool, plus a copy of Project Smoke.

Learn more and enter for a chance to win the Yoder Smokers YS640 pellet cooker at BarbecueBible.com.

 

 

Project Smoke Memorial Day Premiere | Deviled Smoked Eggs Recipe

Memorial Day is always a favorite holiday for barbecue lovers, since it marks the start of the outdoor grilling season. This Memorial Day weekend will be extra special with the new season of Project Smoke premiering on Public Television, giving many viewers their first glimpse of Yoder Smokers in action!

Yoder Smokers is excited to be a part of Project Smoke this season. One of our main goals is to bring the art and science of cooking with smoke and fire into everyone’s backyard – something we share with Project Smoke creator and host Steven Raichlen, who has made the study of barbecue his life’s work. His books have sold millions of copies and inspired home cooks all over the world to fire up their grills again. The latest, Project Smoke, is a comprehensive guide to smoking with step-by-step instructions from choosing the right cooker through experimenting with smoke flavor profiles. It also features 100 of the best recipes Steven has collected from both seasons of Project Smoke: everything from cocktails to dessert, and all the meaty goodness in-between!
Steven Raichlen Yoder Smokers Cimarron on Project Smoke

How would you like to experience Project Smoke up close and personal in the heart of Kansas? Steven Raichlen will be visiting our sister store All Things Barbecue in Wichita on Saturday, June 25th, sharing BBQ stories and secrets from his travels, cooking on a variety of Yoder Smokers, and signing copies of his new book. Join Project Smoke’s Steven Raichlen for two exclusive cooking classes in the ATBBQ Test Kitchen.

Space is limited, so be sure to register now to reserve your seat before they sell out!

If you’re looking for a crowd-pleasing side dish for your Memorial Day cookout, here’s a great twist on a potluck favorite – straight from page 36 of Project Smoke:

Steven Raichlen’s Deviled Smoked Eggs

Steven Raichlen Smoked Eggs from Project Smoke Yield: Makes 24 halves  Prep time: 20 minutes (plus egg smoking time)

These may be the most flavorful deviled eggs you will ever experience—thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.

INGREDIENTS
For the filling
12 Smoked Eggs (see full recipe)
1/3 cup mayonnaise (pref. Hellmann’s or Best Foods), or to taste
1 tablespoon Dijon mustard
1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
1 teaspoon Worcestershire sauce

For the toppings (optional)
Chopped chives
Spanish smoked paprika (pimentón)
Regular or smoked salmon caviar
Fried bacon slivers
Finely shredded smoked beef brisket (page 66) or pulled pork (page 88)

  1. Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half so it won’t wobble. Pop out the yolks and place them and the egg white trimmings in a food processor. (Alternatively, you can mash the yolk mixture with a fork.)
  2. Add the mayonnaise, mustard, sriracha, and Worcestershire sauce, and process to a thick puree. For a creamier filling, add more mayo.
  3. Spoon the mixture back into the egg white halves or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off. Top the eggs, if desired, with a sprinkling of chives and/or smoked paprika, or a dollop of salmon caviar, bacon, or shredded brisket or pork. Refrigerate in a covered container or loosely covered with plastic wrap until serving.

Download the full recipe to save and print: Steven Raichlen’s Deviled Smoked Eggs from Project Smoke (PDF)

Project Smoke Yoder Smokers YS640 Giveaway

To celebrate the release of the Project Smoke book and the premiere of the new season, we are partnering with Steven Raichlen’s Barbecue Bible, Workman Publishing, GrillGrate, and Tailgater Magazine to give away an amazing YS640 pellet grill package! You could win a YS640 with GrillGrate set and tool, plus a copy of Project Smoke.

Learn more and enter for a chance to win the Yoder Smokers YS640 pellet cooker at BarbecueBible.com.

 

 

Watch Ty on Food Network Kids BBQ Championship #TeamYoder

About this time last year, we told you about 13 year old Ty Machado taking the Texas BBQ competition world by storm. We’re thrilled to announce that Ty is still cooking and taking great calls all over the Lone Star state, but he’s also about to make his television debut tonight on Food Network’s Kids BBQ Championship! The show features 8 young pitmasters vying for the title and a $20K prize. No big surprise, we’re rooting for Ty! #TeamYoder

Food Network Kids BBQ Champion

Ty has been cooking against adults in the tough world of Texas BBQ, so he was definitely well-prepared for the rigors of competing on the show. The series was filmed on a vineyard in picturesque Malibu, CA, with the kids cooking on provided gas and charcoal grills. (Maybe next time they’ll use pellet cookers and offset smokers!)

Tune into Food Network on Mondays at 8/7CT, starting tonight, to see Ty in action! Here he is with Kids BBQ Championship hosts Camilla Alves and Eddie Jackson in front of his competition trailer:

Ty Machado on Kids BBQ Champion Food Network

Next up for Ty this barbecue season? Mastering the stick burner. He has a Yoder Smokers Kingman in the works. We are excited to see him put it to use! Seeing him carrying on the family tradition is truly #WhyIYoder.

Ty Machado on Food Network Kids BBQ Championship

There is more #TeamYoder to watch on TV this week! Look for the second season of Steven Raichlen’s Project Smoke on your local PBS affiliate this weekend and see if you can spot the Yoders…

 

Yoder Smokers and Project Smoke | Enter to Win a YS640 and More

Yoder Smokers and Steven Raichlen at American Royal

When Steven Raichlen was inducted to the KCBS BBQ Hall of Fame at the American Royal in October, he stopped by the Yoder Smokers booth to check out our cookers and chat. In person, the noted author and television personality is just as gracious and knowledgeable about the art of cooking with fire as he appears on television.

Steven Raichlen and the Yoder Smokers Cimarron Offset Smoker

Steven had heard of Yoder Smokers but had never had the opportunity to see them in person. He asked Don and Joe a lot of questions about the cookers on display and seemed to like what he heard and saw. In fact, he decided to use the Yoder Smokers Cimarron and Loaded Wichita offset smokers for the upcoming season of Project Smoke, which will premiere on PBS stations at the end of May.

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Project Smoke‘s second season was filmed in Palm Springs, California, which proved to be a beautiful backdrop to showcase the capabilities (and movie star good looks) of our Cimarron Competition Smoker. Raichlen promises the new season will feature plenty of traditional low and slow favorites, but also new and innovative ways of using smoke in your cooking. There will be barbecue, of course, but there will also be smokey mixed drinks and an entire episode dedicated to smoking breakfast foods.

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A companion book to the series, Project Smoke, will be available in stores this week. To celebrate the release of the Project Smoke book and the premiere of the new season, we are partnering with Steven Raichlen’s Barbecue Bible, Workman Publishing, GrillGrate, and Tailgater Magazine to give away an amazing YS640 pellet grill package! You could win a YS640 with GrillGrate set and tool, plus a copy of Project Smoke. Learn more and enter to win at BarbecueBible.com.

Project Smoke Yoder Smokers YS640 Giveaway

Exciting news for local barbecue lovers – get a chance to experience Project Smoke up close and personal! Join Steven Raichlen for two very special cooking classes at All Things Barbecue on Saturday, June 25th. He’ll be in the ATBBQ test kitchen in Wichita, sharing stories and secrets from his travels, cooking on a variety of Yoder Smokers, and signing copies of Project Smoke. Space is limited, so be sure to register early to reserve your seat.

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Yoder Smokers on Set of Longmire

Yoder Smokers on Set of Longmire

Our Customer Service/Forum Manager Herb McBride and his better half, Alice, got to spend some time in New Mexico recently on the set of TV series Longmire. If you’re not familiar with the show, it is a contemporary western set in Wyoming and it has a fan base that is truly fanatical! Longmire just started filming their fifth season for Netflix and we were pleased as punch that they decided to not only bring back the YS1500 pellet smoker but also to add a new Yoder Smoker 24″ x 48″ charcoal grill! Randy Moore of Great FX keeps us up to speed with onset Yoder-ing on his Instagram #LongmireFX.  Randy’s comments about the new flat-top grill: “I have a habit of buying only the best tools. That’s why I bought the Yoder smoker and grill. The charcoal grill is excellent for burgers like we made in the scene here. Maggie is also looking forward to grilling tomatoes and chili for her salsa. Awesome product. Welds are perfect, steel is thick, design of charcoal grate is neat, and it’s built 100% in the USA! Thank you!

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Herb and Alice had a great time being extras on the show and helping Randy and the Longmire FX crew out with their pits.

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Herb and Alice with Longmire stars Katee Sackhoff (“Vic” Moretti) and Robert Taylor (Walt Longmire):

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Herb and Alice with Tom Wopat (Sheriff Jim Wilkins):

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There was a ton of food, of course, but Herb’s Smoked Crack-ers were, in his own words, a STUPENDOUS hit.

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Having eaten my fair share of these, I know this is the absolute truth! Those things are addictive, hence the name Crack-ers.

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Herb said that in the middle of filming, Katee Sackhoff turn to them and said “you better not hand out all those crackers before I get some!” He reassured her that he and Alice had set aside a small bag just for Robert and her. Phew! You wouldn’t want to tick that lady off…

Herb's Smoked Crack-ers on the Yoder Smoker

Visit the Yoder Smokers Community Forum for Herb’s Smoked Crack-ers Recipe! It’s easy and so addictive that you will never look at a humble saltine the same way…

Loading Up the Loaded Wichita to Share with Others

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Ken Walker loves his smoker and even wrote about how he decided to purchase a Yoder Smokers Wichita offset smoker on his blog, The Carnivorous Food Breeze. He is a frequent poster on our Team Yoder Facebook Group and often shares photos of his recipes. We’ve noticed he has a propensity for loading up his Loaded Wichita to smoke for his local homeless shelter, sixty pounds of meat at a time. Recently, he did six big pork shoulders:

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Check out Ken’s method for cooking pulled pork: http://foodbreeze.blogspot.com/2014/03/pulled-pork.html

He’s also loaded up on chickens when he comes across a good deal. What a great way to share the savings!

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It’s very rewarding for us to see Yoder Smokers owners who truly love firing up their pits, and even more so when they cook for others who are less fortunate. If you have photos from cooks you have done for charity, please share them on your social networks using the hashtags #TeamYoder or #WhyIYoder, post them to the Yoder Smokers Facebook page, or on our official Community Forum. We’d love to see how you share your smoker with others.