Woodyard Plenty of barbecue disciples here in KC, the competitive ones adhere to the first rule of fight club regarding their processes - don't talk about it. There are many secrets in the wide world of barbecue - spices, cooking times, marinating schedule, cuts of meat, moon phase, lucky tongs and, finally, wood! Slow cooked smoked meat is kinda the core of barbecue. However you utilize the heat the end goal is the same, however the wood used creates distinctly unique flavors. Not all KC ‘cue-ers, but many, have one thing in common. Where they get their wood, Woodyard Bar-B-Que, Kansas City, KS. This is where connoisseurs know they can get what they need. Well kept secret? Just from me, I never heard of the place until I got this story. Catering to restaurants, teams and home-cookers Woodyard Bar-B-Cue has a lot, a yard full if you will, with piles and stacks of different hardwoods, delivering to restaurants all over town. Owner/operator Frank Schloegel stopped by to talk to me a bit, hook me up with a lunch and make sure all the patrons were getting what they needed. And spending time with pit master Rick Hebenstreit while he managed a days smoking provided me a bit more info on the finer points of barbecue. Not anything I’ll empirically use but just enough to ask intelligent (relative) questions if caught in a conversation crossfire.