Tips and Recipes

Believe it or not, I remember when I didn’t know what an offset smoker was. Maybe you’re new to barbecue smokers too and don’t know what all the terms mean. In this post, I’m going to explain what an offset smoker is, how reverse flow draft works, and why you might want to invest more up-front.

An offset smoker is simply a meat smoker with a firebox beside the cooking chamber. There are of course several other common types of barbecue smokers, such as vertical smokers or even regular grills modified for smoking. But offset smokers are my favorite when it comes to cranking out authentic, southern-style barbecue.

You can pick up a cheap thin-wall offset smoker at your local Lowe’s or Home Depot. I don’t know exactly what it would run, but I think a couple hundred bucks or so would put you in business. Or you can invest in more quality (and perhaps size), such as the Meadow Creek SQ36 Offset Smoker for around a thousand dollars. The cheaper ones might last a few years before they rust out. A higher quality smoker such as a Meadow Creek, is a long-term investment that you can hand down to future generations.

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How many times have you tried to grill chicken on that trusty old grill, only to dry it out every single time? If you’re wondering how to grill chicken that turns out juicy, rest assured, you are not alone. It’s a common dilemma.

However,  the good news is that it’s not your fault. And the better news is that I can show you how to grill perfect chicken. And the best news is that it’s easy as pie. (If you do it right.)

Grilled Chicken on Meadow Creek Chicken Cooker

By the way, when I refer to chicken in this post, I’m talking about chicken halves, quarters, thighs, or legs with the skin on.

Skip this: One way to correct this problem is to precook the chicken in water on the stove. Then before it’s done cooking, remove it from the water and finish it off on the grill. I’ve done this on my gas grill already and it works. But think of it, how degrading is it to cook the chicken in water. I mean hey, we’re talking barbecue.

There is a better way. Two, actually.

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So you’re interested in finding a grill smoker combo? A grill smoker combination is especially useful for a chef with a tight budget or not a lot of extra space to store their cooker.

Let me first explain the difference between a grill and a smoker:

A barbecue grill cooks food directly over the fire. Grilling is what many Americans refer to when they say “barbecue.” Most grill foods are cooked quickly over high heat. Grill foods include burgers, steaks, and hot dogs.

A barbecue smoker uses indirect heat to cook your food low and slow. “Low and slow” with smoke is absolutely the ultimate in barbecue. Usually we smoke around 225-250 degrees F. It can take anywhere from a couple hours to 14+ hours depending what you’re cooking. Common low and slow foods include pork ribs, whole chickens, Boston butts, and beef briskets.

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Here we’ve got another great recipe from Michael Pitre at Heaven Made Products. The name of it is Amazin’ Cajun Bacon-Wrapped and Stuffed Whole Smoked Chicken. I just renamed it to Oinkin’ Birdie. So much easier to say and remember.   Anyway, it’s a recipe definitely worth checking out, the perfect intersection of bacon and barbecue! This is probably unlike anything you’ve ever dreamed of before, and will certainly get your arteries rejoicing.

Click here for the Bacon Wrapped Chicken Recipe.

It’s worth the click, I promise! 

Please check it out and leave a comment, especially if you use it. I’m just itching to know what you think! Is it good or ugly? Tell me.

Have fun,

Mr. Lavern

PS. Looking for some great seasoning to use on your grill or barbecue smoker? Michael is giving away a free gift with each order. Now is a great time to experiment with his awesome seasonings. Check out the recipe and scroll to the bottom of the page to learn more.

Sometimes we barbecue lovers just need to come back to the simplicity and “commonness” (if that’s a word?) of good ole’ burgers on the grill. They are easy and fast to make, and if you do it right, outstandingly edible and impossible to beat.

I really wanted to share something special with you for this fourth of July weekend. Sadly, I’ve been feeling under the weather yesterday and today, so I decided to simply show you how I grill burgers and fries on my Meadow Creek SQ36 Smoker. If you really want an enjoyable cookout with the family, grill up some burgers and fries and serve them right off the grill. It’s a lot of fun to pick at the fries and dip them in ketchup right on the grill. 

To the right is the finished product, for your drooling convenience. 

I’ll be using a Meadow Creek SQ36 Smoker with a grill pan in this recipe.

First, I pile my charcoal together and light it with a propane torch.

We usually mix our own burgers because they are so much better than what we can buy in the store around here. While the charcoal is getting lit, you can mix up your meat. Earlier I posted a good recipe for homemade burgers. Click the link for our recipe and other tips on grilling burgers.

After the charcoal has white edges, I spread it out evenly and set my stainless steel food grate on the grill.

In my homemade burger recipe here, I explain in more detail my secrets for grilling amazing burgers, but it’s really not that hard. Season them well on both sides and get ‘em cookin’!

Now, here’s where it gets really fun—grilling fries. 

Spread aluminum foil on the grate and use a fork to poke a bunch of holes in it. This way the smoke can travel through the foil. Dump your fries on the foil and season them with Meadow Creek’s regular seasoning or another rub that tastes great on vegetables. “Stir” them a little partway through to help them cook more evenly. Once they’re hot and soft all the way through, they’re ready to eat.

I like to add a slice of cheese to each burger as they finishing up on the grill. It makes a great presentation and the “eaters” will love it too.

If the fries are getting close to done, but you need more time with the burgers, slide the foil over to a cool spot on the grill.

Time to dig in!

Add some bread, lettuce, onion, and ketchup—and get your jaws in gear.

Now it’s your turn.  Please leave a comment to share your thoughts. Like it? Ideas for improvement?

Just go do this and have fun,

Lavern