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.

Ingram BBQ Brothers

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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Personalize Your Pellet Grill With Custom Paint Color

Yoder Smokers competition carts are available in three standard colors with no additional charge: orange, black and silver. Over the years, many customers have requested carts in colors to match their competition BBQ or business logo, favorite sports team, or even their car.

Yoder Smokers YS640 Pellet Grill Competition Carts Available in Custom Colors

Blue- and yellow-clad custom painted Competition Carts ready to be mounted on YS640 Pellet Cookers.

We can match just about any color in the rainbow. Give us a call at 877-409-6337 ext. 1 to learn more about options, availability, and pricing.

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.

 

 

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…

Yoder Smokers at Fiery Foods Show

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Yoder Smokers is returning to Albuquerque, New Mexico this Spring as a sponsor of the National Fiery Foods & BBQ Show, March 4-6 2016 at the Sandia Resort & Casino.

The show, now in its 28th year, is the largest and most visited exhibition of spicy foods and barbecue in the world, featuring 200+ exhibitor booths filled with more than 1,000 different products.

VP Joe Phillips and Customer Service/Forum Manager Herb McBride will be on site, bringing several of our most popular cookers from Kansas to showcase in the Yoder Smokers booth in the Sandia’s Grand Ballroom. These cookers will be available to take home at show’s end and we are accepting preorders by telephone only, starting today. See a list of the Yoder Smokers models we will be bringing to New Mexico on the Facebook event page: https://www.facebook.com/events/251288168535632/ Call 620-802-0217 during business hours to make a deposit and reserve one of the display units before they sell out!

Some photos from Yoder’s trip to Fiery Foods last year:

Yoder Smokers at the Fiery Foods Show

Rumor has it that the Yoder Gnome will be back, by popular demand.

Yoder Smokers at the Fiery Foods Show

Stop by to check out our cookers and ask some questions. These are the folks who have all the answers you need to know about Yoder Smokers!

Yoder Smokers at the Fiery Foods Show

 

 

A Visit to the Yoder Smokers Factory

Have you ever wondered where your Yoder Smoker was born? Wonder no further! Here are some highlights from a recent visit to our factory in Hutchinson, Kansas where raw steel is sheared, shaped and welded to become the world’s finest barbecue pits.

Andy Does Australia

One of the most recognizable ambassadors of Yoder Smokers is Smoke on Wheels BBQ‘s pitmaster Andy Groneman. He’s been cooking in competitions for more than two decades and has the trophies and bragging rights to show for it, with over 25 Grand Championships under his belt. Andy is also the instructor for cooking classes at All Things Barbecue, where he shows Kansans how to get the most out of their Yoders by preparing demonstration meals from prep to table.

If you follow us on Facebook or Twitter, you probably know that Andy spent the last month in Australia. Our exclusive distributor there, Grill Pro, set up a whirlwind transcontinental teaching tour that paired Andy with local meat and produce purveyors, restauranteurs and gastronomes. From what we could see, Australians love American style BBQ and have an amazing locavore scene that rightly celebrates itself, especially in the glow of summertime.

Here are some photos to give you a taste of #TeamYoderAustralia, snagged from Grill Pro on Facebook:

US Pitmaster Andy Groneman & Andy Collins from The Patch Store trimming up Beef Brisket for Masterclass Dinners hosted by Gary Mehigan in Melbourne

US Pitmaster Andy Groneman & Andy Collins from The Patch Store trimming up Beef Brisket for Masterclass Dinners hosted by Gary Mehigan in Melbourne

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Andy showing the Aussie butchers how to trim up a full packer brisket, separating point from flat at Feast Fine Foods, Norwood

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Andy and Gary McBean from Gary’s Quality Meats with a forequarter of beef at “The Smoker & The Butcher” Masterclass and Dinner hosted by Gary Mehigan in Melbourne

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Andy visits Gary McBean at Gary’s Quality Meats in Melbourne

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Andy’s Lamb Three Ways class at BBQs Plus in Port Melbourne

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Andy shows off American-style pork ribs from Rich Gunner’s pigs available ONLY at Feast! Fine Foods

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Andy in the zone, prepping for “GRILL’N AND CHILL’N” at That Little Brewery, hosted by The Patch Store

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Love that the tank piping is Yoder orange at The Little Brewery!

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Planked Huon Aqua Salmon on the YS640 at “GRILL’N AND CHILL’N”

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Andy preparing the mango jalapeño glazed planked salmon and his championship pork ribs in Adelaide (photo #Repost @antimoiannella)

 

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Andy, Chef Dan and Brett from Aussie Pitmaster and a herd of Yoder Smokers backstage at the Melbourne event hosted by Gary Mehigan