Tucked away down a flight of stairs just off the square in Wichita’s Old Town district, Public at the Brickyard has the look of a secret club or speakeasy but the friendly atmosphere of your favorite neighborhood bar. Continue reading
Aaron and his wife recently traveled from Ohio to North Carolina to visit his parents and celebrate “Thanksmas” – Thanksgiving, his 30th birthday, and a shower for their first baby, due in March. He had no idea they were planning a special surprise just for him!
“It was a complete surprise, I have not ever told mom and dad I wanted a new smoker before. I have been cooking on a Weber bullet for 5 or 6 years now and had told my wife I wanted to upgrade one day to something that had more surface area for when I host, not to mention to move away from charcoal heat. They didn’t even ask my wife which I liked… They did their own research and also saw some post from YS that I’ve “liked” in the past on Facebook.” Continue reading
We’ve said it before and we’ll say it again: Yoder owners are THE BEST. Hands-down.
Need proof? Check out our Official Forum, a place where current and future owners come together to share tips, tricks, and mouthwatering photos from their barbecue arsenals. Central Texas brisket has been a hot topic for a while, due in no small part to that Beard Award-winning fella down in Austin and the recent shortage of what used to be a cheap and abundant cut of beef. The story and photos below were posted by forum user Scott, who was on a mission to replicate Texan brisket bark in Western Michigan using his YS640. Looks like he nailed it!
The Southern Krunk BBQ Society is a competition team based in Hot Springs, Arkansas. Pitmasters Andy Allen and Randy Hill have a convivial approach to cooking that masterfully blends smoke, fire, and whole lot of tomfoolery to result in lip-smacking food and, more importantly, friends from coast to coast. Their larger-than-life personalities have gotten them featured on shows like Pitmasters and BBQ Crawl. Continue reading
We love hearing stories about teams cooking on Yoders and winning, but this post in one of the Yoder Smokers Facebook groups really warmed our hearts. We asked Joey Machado if it was okay to repost this here, and he gladly obliged, sending us some more photos and telling us the story behind it.