The Yoder Smokers Loaded Wichita 20" is a premium offset smoker built for backyard enthusiasts and competitive pit-masters who demand professional results. Engineered with precision and loaded with performance features right out of the box, this is the smoker that earns its place at every cookout — from weekend family gatherings to serious competition circuits.

✓ Key Features & Specifications

Cooking Capacity: 1,600+ sq in total cooking surface — handles up to 16 whole chickens, 18 spare rib racks, 50 kg of pork shoulder, or 70 burgers in a single session.

Dual-Damper Draft Control System — precise airflow management for consistent, repeatable temperatures across long cooks.

Included Accessories:

• Door Counterweight — smooth, effortless access to your cook chamber
• Heat Management Plate — eliminates hot spots and promotes even heat distribution
• 2nd Level Slide-Out Shelf — added staging space for ingredients and tools
• Offset Firebox with Log Grate & Grease Drain — efficient fuel burn and easy cleanup
• Pot Warmer — keep sauces and sides at temperature
• Stay Cool Handles — safe operation at high temps
• Wagon Wheels — easy repositioning on any surface
• Temperature Gauges — monitor cook chamber temps at a glance
• New-Style Swinging Door with Probe Port — clean wire management for thermometer probes

Weight: 500 lbs | Country of Origin: Canada | SKU: A41676

✓ Buying Options

OEM — Yoder Smokers Loaded Wichita 20": The authentic factory unit, exactly as designed and manufactured by Yoder Smokers. Includes all loaded accessories listed above. This is the same smoker sold through authorized Yoder dealers nationwide.

✓ Installation Tips

Upon delivery, inspect all welds, hardware, and the firebox seal before first use. Season the cook chamber by coating interior surfaces with a thin layer of food-safe oil and running a low fire (225–250°F) for 2–3 hours to cure the steel and prevent rust. Position the smoker on a level, non-combustible surface with at least 3 feet of clearance on all sides. Use the dual dampers to dial in your target temperature before loading food — allow 30–45 minutes for the chamber to stabilize. For best results, use seasoned hardwood splits (oak, hickory, or cherry) and avoid green or treated wood.