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BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek


I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

The Handbook for Choosing Your Meadow Creek Smoker or Grill

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New Smoked Chicken Breast Recipe

February 13th, 2012

Smoked Chicken, Potatoes, and Salad

It’s a dream come true to be able to post new recipes and tips in my recipe library and here on my blog. Last week I finally got around to writing down my tips for smoking split bone-in chicken breasts. We’ve been cooking them about as long as we’ve been into low and slow barbecue, and I’ve learned a few tips and tricks that can help you crank out amazing barbecue very quickly and get raving reviews from your friends and customers.

Cooking outrageous barbecue is very easy if you listen to people with experience or follow their advice. On the other hand, making dog food is also very easy. I’m here to help you cut through trial and error and get right down to awesomeness.

Here is my recipe for bone-in chicken breasts. Check it out and give me a comment at the bottom of the page.

Have fun!


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2 Responses to “New Smoked Chicken Breast Recipe”

  1. Leo Grigsby Says:

    My intrest’s are whole pig’s on my pr42. Also I would like to get some tip’s on smoking chicken, pork butt’s, smoking and or bar-b-queing rib’s.I built a pit in my back yard, to do pig’s . It was pretty good for 3 yr’s , I had no complaint’s from the the neighbor’s. They would come over every 4th of july and devour a 120# pig.Then I got serious in 2011 and purchased the pr42,now I want to get ready for july 4th 2012. So with that said, I would welcome any and all tip’s and or just plain instruction’s on how best to use my pr42.From how much charcoal to use so that I do not need to get up and tend the smoker over night. To can I smoke butt’s and chicken and or rib’s at the same time? ( I did get the 2nd tier ss grate) Thank’s for any and all help….. Grizz


    Lavern Reply:

    @Leo Grigsby, thanks for asking. Yes, you can absolutely do butts, chicken, and ribs at the same time. Please check my recipe library and feel free to ask if you have more questions:



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Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Caterers—sorry, too much risk). Please realize that we (Yoder’s Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.