information provided within this page are my
opinions of the product over time. It's best to
check back if your interested to see what my
thoughts are after I have owned and used the product
a while. The reason I say this is only allot of use
and time will tell just how well a product holds up.
In the beginning: In
order to cater to the likes of a diverse group of
folks and cookers I decided to expand from lower
cost wood burners to competition Grade Pellet
smokers. This went over well with the pellet burning
folks. I also want to keep my site diverse and have
something for the stick burning folks.
Since the quality of my
Yoder YS640 was above and beyond my expectations my
final decision was to Bring on the Yoder Wichita.
This is more then what I really needed but it's
always one of those things where you get the smaller
model and then later you wished you bought the
bigger model. The Wichita it is. I could not stop
there. The pellet smoker made me enjoy less hassle
with cooking so I looked into heat management
systems. The Stoker and Guru were the top two that I
considered. After some issues figuring out the
sizing I have decided on the Guru CyberQ II with
dual 25 cfm fans. This model has the ability to
interface directly with your PC. The guys at BBQ
Guru have been great and Don Cary of Yoder Smokers
has been as always exceptional to deal with.
Well the Wichita
arrived and I seasoned the pit. After playing around
to get a feel for it I soon realized this pit was so
efficient and easy to maintain target temp, I
removed the Guru and have never used it other then
watching pit temps.
The build quality of
the Wichita is amazing. It's constructed of 1/4" x
20" pipe and boasting some great looking welds. The
cooker is extremely heavy yet easy to move around
with its large steel wheels. The racks are made of
The Wichita can be
purchased with an optional second rack as well as a
heat management plate also made of 1/4" steel. I
highly recommend these options. Also available as an
option is a log lighter that runs of of LP gas.
Management & Control
The key to quality
meats is maintaining an efficient fire and correct
temperature for your cook. I use Wicked Oak lump
charcoal as a base fire. The Wichita is built using
1/4" thick steel. It does a great job of holding
temp. You don't need to build a large fire. Start
with a chimney of lump. Use a weed burner torch to
get the lump lit. Do not use charcoal lighter fluid
or any other accelerant. Once the lump is going good
I put on a couple sticks of flavored wood. I tend to
like Orange, Peach, Cherry and Pecan. I run the
stack damper wide open and the firebox wide open
until the pit reaches 200 degrees then I close it
1/2 way. If you over shoot at this point you can let
the fire die down and use a bit less wood, Also keep
in mind as the pit is running through out the cook
you can add more lump and less flavored wood. After
the meat reaches 140 degrees it won't take in much
more smoke. When your fire is most efficient the
smoke leaving your pit will be of thin blue color.
The Wichita has a
optional heat management plate that I highly
recommend. It has a series of holes drilled in it
that get larger the further away from the fire box.
The side of the cooker next to the fire box will
always be hotter. The heat management plate reduces
this affect and evens out temps across the pit. Nice
I run my fire so it
reaches 245 - 250 degrees then as the fire burns
down I add more wood and or lump when it reaches 215
degrees. This is a 35 degree fluctuation which is
pretty darn good. By using this method I do not have
to mess with the damper on the firebox once it's set
the first time.
Once you master your
fire you will put out some amazing food with this
pit. Use your imagination because this pit is very
versatile and will do everything from low temp, slow
cooking, baking and even Pizzas @ 450 degrees. I
will tell you wood fire cooked Pizzas off the
Wichita are simply put, taste bud rocking pies! Keep
in mid the amount of smoke flavor in your meat is
controlled buy the efficiency of your fire and the
amount of flavored hardwood you use. Some don't like
a strong smoke flavor so just increase the amount of
lump and reduce the flavored wood. It's that simple.
The Wichita comes with a 75 year warranty on the
body. Better write it into your will!
grade stick burner can be purchased online from
All Things BBQ.
Tell them Rob sent you.
Hands down All
Things Barbecue and Yoder Smokers have been a joy to
work with. When I know the guys behind the company
really care what customers think and are willing to
do what it takes to make the customers buying and
BBQ experience a pleasant one, well they get my