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
Yoder Smokers might not have been the first to come up with the concept of a smoker that runs on compressed wood pellets, but we put our experience building high quality offset pit smokers from heavy gauge steel into manufacturing the very best pellet cooker on the market. We’ve put more time and money into research and development than marketing swag and celebrity endorsements, and it’s paid off with a solid range of American-made pellet grills that are durable, dependable, and quite literally award-winning for the folks who cook on them.