Offset Smokers

We carry the full lineup of Yoder Smokers offset smokers — American-made pits built in Yoder, Kansas from ¼-inch steel, with a lifetime warranty on the cooking body. Every model runs on Yoder Smokers Heat Management System, so you get precise smoke and heat control from firebox to stack. Whether you're starting out with the Loaded Wichita or running a Kingman for competition, these are pits built to be used commercially and passed down, not replaced every few years.


If you're not sure which one fits how you cook, call 316-440-3950 or email us at customerservice@atbbq.com — a real person who knows these pits will walk you through it.

• Steel Gauge — ¼-inch steel or better holds heat longer and won't warp over years of hard use
  
• Heat Management System — controls airflow from firebox to stack for more even, predictable heat
  
• Cooking Capacity — ranges from backyard-sized (Loaded Wichita) up to 2,200+ sq. in. for competition or catering (Kingman)
  
• Vertical Chamber Option — models like the Durango add a vertical smoking chamber for running sausage, fish, or jerky alongside a full brisket cook
  
• Mobility — casters or trailer-mounted configurations make sense once you factor in how heavy a ¼-inch steel pit actually is
  
• Warranty — a warranty that covers the welds and steel is a sign the manufacturer stands behind their build

What makes an offset smoker different from a pellet grill?
A: An offset smoker uses a real wood fire in a separate firebox, with smoke and heat drawn through the cooking chamber by natural draft. You manage the fire yourself, adjusting airflow, adding wood, and reading the smoke. A pellet grill automates that process with an auger and digital controller. Offset smokers take more skill and attention; in exchange, you get deeper, more intense wood smoke and full control over the cook.

Is an offset smoker good for beginners?
A: It's the steepest learning curve of any smoker, but not out of reach. Start with a smaller-capacity pit like the Loaded Wichita, expect some trial and error on your first few cooks, and focus on fire management before anything else, since temperature control comes from the fire, not a dial.

What should I look for in an American-made offset smoker?
A: Steel gauge and construction quality are the biggest factors. Look for heavier steel, ¼-inch or better, for better heat retention and longevity, a firebox designed for even heat distribution across the cooking chamber, and a warranty that reflects how the manufacturer stands behind their welds and steel. American-made pits like Yoder Smokers' offset lineup are built to last for decades and passed down, not replaced every few years.

How much space do I need for an offset smoker?
A: More than a standard grill. Offset smokers are longer front-to-back because of the firebox, and you'll want clearance for loading wood and monitoring the fire from the side. Measure your patio or cook space against the specific pit's dimensions before buying, especially for larger-capacity models like the Kingman.

What's the difference between the Loaded Wichita and the Kingman?
A: The Loaded Wichita is sized for backyard cooking, with enough capacity for a family or small gathering without the footprint of a competition rig. The Kingman steps up in cooking area for larger cooks, catering, or competition use, where you need to run more product at once.

Do offset smokers need special tools or wood?
A: You'll want a reliable fire-management setup, such as splits of hardwood rather than just chunks or chips, plus basic tools like a good thermometer, a poker or fire tool, and heat-resistant gloves. Beyond that, no special equipment is required, but consistent, well-seasoned wood makes a bigger difference on an offset smoker than on any other cooker type.