Tim Young / YS640 / @young_bros_bbq Huli Huli Chicken was first developed in Hawaii, but has made its way to…
403 BBQ Co. / YS640 / @403bbq Mesquite smoke adds another level of complexity to this fall favorite 403 BBQ…
Kevin Lavin / YS640s owner / utah_backyard_bbq A marriage made in heaven… Pumpkin pie, cheesecake, plus a hint of smoke.…
Kevin Lavin / YS640s owner / @utah_backyard_bbq No need for delivery with Kevin’s recipe for perfect pizza off his Yoder…
Coming face-to-face with “The Brute,” Russell Klase was a little intimidated. He hadn’t come across anything like the pure-steel, one-ton behemoth before him.
Matt Miller / Northwoods Smokehouse YS640 owner Matt Miller spends a lot of time on nearby Lake Superior, where there…
By Unhinged BBQ / YS640 A perfect recipe to enjoy on a cool fall afternoon or winter morning. Full video…
YODER SMOKERS DEALER PROUD SOULS BBQ & PROVISIONS 2485 N Federal Blvd, Denver, CO Tony Roberts, Dan Casey and Chris Webb…
By Conway Norwood / YS640s owner Conway Norwood has been working for years to perfect his homemade BBQ rub and…
Tangy, a little spicy and a lot delicious … Carolina Mustard Sauce is delicious on a variety of smoked meats…
By Kevin Lavin / YS640s owner Yoder Smokers pits aren’t just for brisket and chicken. Try your hand at smoking…
Rusty Monson / Salt City BBQ team member / YS640 owner This tangy mayo-based BBQ sauce is delicious on grilled…
MY YODER STORY: Yoder Smokers pellet grills motivate a father and his two sons to perfect the art of BBQ,…
Grilled tri-tip seasoned with a simple rub of salt, pepper and garlic is the cornerstone of Santa Maria Style Barbecue, developed in the mid-19th century in Santa Barbara County.
By Kevin Lavin / YS640s owner It’s sweet, spicy and oh so good. Lather this on grilled fish or chicken…
From Chef Tom Jackson / All Things Barbecue Spark up your Yoder Smokers pit and add some heat and sweet…
Brining infuses meat with flavor while tenderizing it so when cooked, it’s juicy, tender and delicious. Check out Will Turner’s recipe for a Cajun brine solution and his technique for brining a 20-pound turkey overnight.
Layers upon layers of flavor form this award-winning Smoked Bacon Burger by BBQ Brian Misko, owner of House of Q and a world bbq champion.
