Woodies Smokehouse Brings Big Barbecue to McPherson

A barbecue plate at Woodies Smokehouse has a pleasantly old-fashioned sense of abundance: smoked meat, two substantial sides, thick Texas toast, and enough on the tray to make a quick lunch feel like a proper meal. In McPherson, it is a practical stop for people passing through, but the food gives plenty of reason to sit down rather than carry on down the road.

The ordering is done at the counter, where the menu makes a persuasive case for going beyond a single sandwich. Brisket, pulled pork, ribs, turkey and chicken give a table several directions to go, and the two-meat and three-meat plates are a good excuse to try a little more than one thing.

Brisket is the meat that gets the most attention here. It can come chopped or sliced, and sliced brisket is available in the style many barbecue diners appreciate: a leaner, thicker-cut portion if that is what you prefer. The emphasis is on smoky flavor and a tender bite rather than a fussy presentation.

Pulled pork offers a different route for a plate or sandwich, while smoked turkey and chicken provide lighter alternatives without leaving the barbecue menu behind. A mixed-meat plate is especially handy when a group cannot agree on one order, or when somebody at the table is determined to sample the full spread.

The ribs are another strong choice, cooked until the meat comes away easily from the bone. They make sense alongside brisket on a three-meat plate, where the contrast between sliced beef, pork and rib meat turns dinner into a small barbecue survey.

Woodies gives the sides enough heft to matter. Beans, macaroni and cheese, potato salad, mashed potatoes, coleslaw, fries and fried okra all show up beside the smoked meats, so a plate can be built around comfort-food preferences as much as around the protein.

The spicy beans have a noticeable kick, but they are not simply heat for heat's sake. They are a good match for the richer meats and a sensible choice for anyone who wants something with more personality than a standard scoop of beans.

Fried okra deserves its own mention. Its coating is light enough that the okra itself still comes through, avoiding the heavy-battered effect that can turn this Southern staple into little more than crunch. It is a welcome option beside soft macaroni and cheese or creamy potato salad.

Macaroni and cheese and potato salad are familiar barbecue companions, and both are easy choices when you want a straightforward, filling plate. Add the Texas toast, and even a two-meat order can become a notably substantial lunch.

The menu also makes room for barbecue in forms that do not require a traditional plate. A large baked potato topped with brisket is one of the more filling ways to order, combining smoke, meat and potato in one very direct package.

There is also a Mac Attack potato made with chicken, for diners who like their barbecue under a layer of macaroni and cheese. It is not a shy menu item, and it does not need to be.

Nacho fries can be ordered with pork, another option that moves the smoked meat away from the usual plate-and-sides format. They are a good reminder that Woodies is not treating barbecue as a museum piece. A mac-and-cheese brisket sandwich takes a similarly generous approach, with plenty going on between the bread.

A broad sauce selection lets diners steer their meal in different directions. Hickory sauce is one choice, and a spicy-style sauce is available for people who want more heat. With brisket and ribs already carrying their own smoke and seasoning, sauce works best here as an addition rather than a requirement.

The self-serve condiment area adds pickles, jalapeños and banana peppers to the equation. A few jalapeños can sharpen a rich bite of brisket; banana peppers bring their own tang; and pickles do the useful barbecue job of cutting through a heavier plate.

Food commonly arrives quickly after counter ordering, often within five to 10 minutes when conditions are moving along normally. That pace works well for a road-trip lunch, a trucking stop or anybody crossing Kansas with an appetite and a schedule.

At the same time, the dining room has enough space for different group sizes and does not demand that diners rush through the meal. It is clean, comfortable and easy to talk in, with country music supplying the expected barbecue-room soundtrack without turning the room into a show.

Staff members know the menu and keep the counter-service process friendly and uncomplicated. For a first visit, that is useful: a simple question about meats, sauces or sides can help turn a big menu into a manageable decision.

Woodies works for lunch, dinner or takeout, and a free lot has generally provided plenty of parking spaces. Typical meals often fall in the roughly $10 to $20 range, with portion size doing much of the value work.

Burnt ends can appear on some visits and are worth asking about if they are on your barbecue wish list. When available, they are soft pieces with a dark bark around the edges—the sort of small menu discovery that can change an otherwise planned order.

For the most complete introduction, order a two-meat or three-meat plate, add fried okra and spicy beans, then keep the sauces and peppers within reach. There will probably still be enough left to take with you.