TS60 Barbeque Smoker | Meadow Creek BBQ Smokers

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Features

Features and Benefits of the TS60 BBQ Smoker

Non-rusting Stainless Steel Slide Out Grates make your BBQ smoker maintenance easier and eliminate possible rust contamination on your meat.
Reverse Flow Draft provides even smoke and heat distribution in the smoking chamber.
Positive Lock Latches let you easily latch the doors.
Slide Out Ash Pan collects all the ashes for easy disposal even while you're cooking.
Charcoal Grate in Fire Box lets the ashes fall below the firebox, so the fire can burn more efficiently.
Built in Water Pan helps keep your meat moist when water smoking with apple juice or other liquid.
Ball Valve Drain conveniently drains out grease drippings from the meat or liquid used for water smoking.
All Stainless Steel Handles add a sharp finishing touch to your bbq smoker.
Stay Cool Handles on Slide Vents and Firebox Door let you control the draft and open hot doors without burning your hand.
Thermometer on Smoking Chamber Door helps you conveniently keep an accurate tab of the temperature.
Front Work Shelf provides a handy work area while smoking.
13" Air Tires for moving the smoker around.
Heat Baffles on Fire Box protect the trailer wheels from excessive heat.

Indirect heat from slowly burning wood or charcoal travels under the sealed drip pan. Smoke circulates around the meat for slow even cooking. The drip pan can also be used as a water smoker with the drain spigot closed.

A heavy duty grease trough and spigot make cleanup quick and easy.

Upgrades

Options for the TS60 Smoker

3 rack warming box oven with thermometer.

Buyer Tips

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Meat Capacities • Crowd Sizes • Meat Recommendations

Measurements

Measurements
Overall Dimensions	74"H x 56"L x 41"W
Cooking Area	5.25 sq. ft. (756 sq. in.)
Top Grate Dimensions	18" x 20"
Bottom Grate Dimensions	18" x 23"
Metal Thickness on Tank	3/16"
Metal Thickness on Fire Box	1/4"
Net Weight	425 lbs.

Usage

Usage Recommendations

For smoking, we recommend using non-petroleum based starters. Residue in the smoke from these starters can contaminate the cooking box, potentially effecting the flavor of the meat. The use of a torch or paper and kindling is most effective.

Use approximately 25–30 lbs. of charcoal in the fire box to get started. Once the meat is placed in the smoker, you can add wood in the fire box for smoking. From there, you can use either wood or charcoal. Add wood or charcoal as needed to maintain the correct temperature.