Fireball Caramel Rolls with Candied Pecans on the Yoder YS640

By Unhinged BBQ / YS640


A perfect recipe to enjoy on a cool fall afternoon or winter morning.

Full video recipe:


2¼ tsp dry yeast (14oz pkg)

1 c warm milk (microwave 1 min)

½ c  granulated sugar

⅓ c melted margarine

1 tsp smoked salt

2 eggs

4 c flour


1-dissolve yeast in warm milk in stand mixer bowl

2-add sugar, margarine, salt, eggs & flour and mix well

3-knead dough until it forms a smooth ball (6-8 mins)

4-cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins)


1 c pecan halves

½ c maple syrup

¼ c packed brown sugar

1 tsp cinnamon 

1 tsp smoked salt


1-pour ½ c maple syrup over 1 pecan halves and toss to coat

2-add ¼ c brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered

3-spread coated pecans evenly over grill mat

4-smoke at 250° until pecans have dried out for about 45-60 minutes


1 stick margarine

2 c packed brown sugar

½ tsp cinnamon

3 shots Fireball Cinnamon Whisky 

¾ c heavy cream


1-add 1 stick margarine, 2 c brown sugar, ½ tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min

2-turn off the heat and stir in the cream

3-pour the caramel sauce in a 9” x 13” baking pan


1 c packed brown sugar

2½ tbsp cinnamon 

⅓ c softened margarine


1-combine brown sugar and cinnamon in a bowl

2-the ⅓ c softened margarine will be spread on the rolled out dough in step #2 of DIRECTIONS for the ROLLS


1-after dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle

2-spread ⅓ c softened margarine over rolled out dough

3-sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface

4-with the rolling pin, lightly roll over the brown sugar-cinnamon mixture

5-working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa)

6-cut dough into 1¾” slices & place on top of caramel in 9” x 13” baking pan

7-allow rolls to rise for 1 hour

8-bake at 400° for about 30-40 minutes or until they are light golden brown

9-brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out

10-top with smoked pecans

KC Style Sweet Heat Rub

By Conway Norwood / YS640s owner

Conway Norwood has been working for years to perfect his homemade BBQ rub and plans to continue experimenting. His KC-Style Sweet Heat Rub is what the title refers to, a balanced combination of sweet and spicy.

  • 1 cup Turbinado sugar
  • 1/2 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons seasoned salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon orange peel zest
  • 1 tablespoon Accent
  • Mix together and store in a cool, dry place until ready to use. Adjust the heat with the cayenne.

Carolina Mustard Sauce

Tangy, a little spicy and a lot delicious … Carolina Mustard Sauce is delicious on a variety of smoked meats and other dishes.


3/4 cup yellow mustard

1/2 cup apple cider vinegar

1/2 cup honey

1 tsp Worcestershire sauce

2 tbsp ketchup

1 tsp garlic powder

1 tbsp red pepper flakes

1/2 tsp salt

1 tbsp brown sugar

A dash of Tabasco


Mix together, refrigerate, enjoy!

Smoked Blueberry Pie

SBy Kevin Lavin / YS640s owner



Yoder Smokers pits aren’t just for brisket and chicken. Try your hand at smoking a fruit pie using Kevin Lavin’s recipe. It’s a simple recipe with a delicious outcome. 


3/4 cup white sugar

3 tbs cornstarch

1/4 tsp Salt

4 cups fresh blueberries

2 premade pie crusts


Mix the sugar, cornstarch and salt together and pour over the blueberries in a large bowl. Toss until coated.

Unroll the dough and roll it out a bit before placing into a 9” pie pan. Dump the blueberries in and pop the other pie crust on top (or cut into strips and weave like I did) and use a fork to crimp the edges.

Brush egg yolk on the crust to get that killer color.

Drop into your Yoder Smokers pit and smoke at 180° for 30 min to soak in that smoke, then crank the heat to 425° until the crust is golden brown and the fruit mixture is bubbling. 

Let it rest and chill for at least a couple hours before slicing. Enjoy!

Firecracker Chicken Wings with a Bourbon Glaze


From Chef Tom Jackson / All Things Barbecue


Spark up your Yoder Smokers pit and add some heat and sweet to grilled chicken wings.


5 lb chicken wings

For the Firecracker Seasoning:
  • 1/2 cup light brown sugar
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 2 tbsp ground black pepper
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp cayenne
For the Bourbon BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp bourbon
  • 2 tbsp hot sauce
  • 1 tbsp yellow mustard
  • 2 tsp smoked paprika
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne powder
  1. To make the Bourbon BBQ Sauce, combine all ingredients in a sauce pan. Bring to a simmer. Cook for 5 minutes. Remove from heat. Cool to room temperature.
  2. Setup your grill for direct high heat (450ºF) grilling.
  3. Combine all ingredients for the Firecracker Seasoning. Cover the wings in the seasoning.
  4. Grill the wings until nicely charred. Move to an indirect cooking zone, if necessary. Remove from the grill when the internal temperature reaches 170ºF.
  5. Transfer the wings to a mixing bowl. Add desired amount of Bourbon BBQ Sauce to the bowl. Toss to coat the wings. Serve hot.