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The Mid Mo Smoke Show

The Mid Mo Smoke Show


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Every Saturday from 9-10am on ESPN 107.3 fm. Hosted by Lyle Kwast, owner of Ring Of Fire Barbecue LLC., and Collin Fischer

On-Demand Episodes

Last week we talked about preparing meat before you smoke it. We mostly focused on beef, and touched a little on pork. This week we're continuing our conversation on meat prep. We cover the rest of pork and talk about preparing... more

Low and slow vs hot and fast, wood selection, how the meat is trimmed. All these things can have a huge impact on your flavor profile. But just as important is how you prepare your meat. From brines to injections to rubs, there are lots of... more

There's snow on the ground and the roads are rough, but that won't stop The Mid Mo Smoke Show. Today's a good day to stay inside so, while you do, why not learn more about BBQ? Collin and Lyle discuss ways to get into BBQ and... more

The new year is here, and The Mid Mo Smoke Show has returned. We're looking forward to another great year of BBQ, and we hope you'll join us. Our resolution this year: take good care of our smokers. This week we're talking about the... more

We take a look back at the last year of The Mid Mo Smoke Show this week. From the exciting places we've gone to the wonderful people we've met, 2018 has been full of fun. We're hoping that 2019 will hold just as much enjoyment and more.... more

If you listen to The Mid Mo Smoke Show regularly, then you've probably heard of Yummy Tummy BBQ Sauce. Josh from Amarillo has stopped in to the Mid Mo studios on his way to visit family for the holidays. We're also joined by Allen... more

Todd Hamilton from Timber Charcoal joins us this week to talk about charcoal, how it's used and how it's made. Hear about the difference between lump charcoal and charcoal briquettes. Also listen for our interview with Randy Hink... more

It's Chanukah, and Christmas is right around the corner. Regardless of what you celebrate, The Mid Mo Smoke Show wants to spread the winter cheer. This week, we talk about how BBQ has been adopted and adapted by people of all sorts... more

The temperature may be going down, but you can still smoke. This week we discuss some tips and recipes for the colder months of the year. We also here from Mike Winters of Red Oaks BBQ.

Thanksgiving means lots of things: friends, family, fun, and of course food. Inevitably some of that food becomes leftovers, and if you handle them well they can be just as good as Thanksgiving dinner itself. In the weekend after... more