Lost Signal Brewing Company is located in an old radio station on Historic Route 66 in downtown Springfield Missouri. You can find it day or night by following the pulsing lights on the radio tower that still stands behind the building. Lost Signal specializes in small batch brews and genuine barbecue—cooked low and slow, in house, on an Ole Hickory Pits EL EDX.
Opening in 2017, surrounded by two other established breweries, the father and son team knew they needed to stand out. They also wanted to give patrons a reason to stick around for another pint (Let’s get real, do you need a reason?!). They brilliantly decided to combine their passions—beer and barbecue. A pretty great combo if you ask us, and we couldn’t be happier that they chose one of our pits to do it.
We caught up with Brewer/Co-Owner, Tyler Hoke to ask him why he chose to put an Ole Hickory Pits smoker in his brewery.
Q & A with Brewer Tyler Hoke:
Were you familiar with OHP before purchasing?
Yes, my dad, who is the Pitmaster, had been doing barbecue competitions for a couple of years and had seen the smokers there.
Why did you decide to have food at your brewery?
What came first? Was it the BBQ or the Brewing? Well, we knew we wanted to have food at the brewery so that people would stick around longer. Since my dad had been really getting into barbecue, it made sense.
What is the best part of having the smoker at the brewery?
The smell. It draws people in.
Why specifically Ole Hickory Pits? What convinced you to buy it?
It came recommended by another restaurant owner and by asking around at competitions. We were deciding between Ole Hickory Pits and another brand, and we found out that replacement parts on the Ole Hickory Pits aren’t proprietary, we could buy them anywhere—that was ultimately the deciding factor.
Is there anything specific about your Ole Hickory Pit that you love, or that helps you with your business?
It’s versatile—you can smoke just about anything on it—pork, chicken, tomatoes, au jus. I’ve even smoked grain for one of my beers. It’s fool proof and easy to flip on, leave it overnight, come back in the morning and pull the meat off—a low labor effort.
Tyler and Jack are making some great beer and delicious barbecue—if you’re in Springfield or driving through Old Route 66 you definitely need to make a pit stop at Lost Signal!