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August 25th, 2018, 3:15 pm
#1
* Abilene ** Abilene *
  • Joined: August 25th, 2018, 1:59 pm
  • Posts: 3

This post is something of an introduction and to share a cook with my Yoder Loaded Wichita.

I've had a number of BBQs and Smokers in the past, but this is my first experience with a stick burner. I'm something of a purist in my cooking so the idea of managing a fire appeals to me. It was just coincidence I found this smoker. I had been browsing for them locally and happened across one online about two weeks ago. Gently used and in excellent condition. Price was right otherwise I wouldn't have driven 600 miles to pick it up.

Last weekend I tried my first smoke.

Decided if I was going to light a fire, I might as well load it up. So my first cook (and attempt) at using this smoker included a full brisket, three pork butts and a rack of spare ribs. Plus I decided to cook beans rather then use a water pan. Over 40lbs of meat and not too cheap. Learned alot about fire management along the way.

All in all it turned out great.

IMG-0445.JPG


Brisket took about 13.5 hours
Pork Shoulders took about 9-10
Ribs took about 6
Beans cooked for 7

I do think I was near the physical maximum for space on this unit though... There was enough meat to block the airflow and setup a major temperature gradient.

Currently the fleet includes a Large Big Green Egg, a 22" Weber Smokey Mountain, a dedicated Pizza Oven (Blackstone) and the Yoder.

Hardest part thus far was finding suitable fire wood. Most of the wood around here (Saskatchewan, Canada) isn't really suited for smoking. I managed to find a bunch of maple and augmented that with hickory for the cook.

Today I'm doing beef ribs.

...plan is to do a suckling pig soon.

August 25th, 2018, 3:26 pm
#2
* Abilene ** Abilene *
  • Joined: August 25th, 2018, 1:59 pm
  • Posts: 3

Don't have a hosting account but figured I'd share this picture too...

IMG-0444.JPG

September 15th, 2018, 8:24 pm
#3
* Abilene ** Abilene *
  • Joined: August 25th, 2018, 1:59 pm
  • Posts: 3

And for anyone still paying attention and curious... a 65lb pig is about the maximum one can reasonably fit on this smoker

Piggy.jpg


...turned out delicious (although had to be rotated carefully during the cook due to the enormous temperature gradient)

Cheers

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