Posts Tagged ‘meadow creek smokers’

I just want to let everyone know that Meadow Creek has just finished developing a brand new cabinet smoker.

As you probably know, box smokers are smashing contests right now. They are also popular with backyarders because they’re compact, easy to use, and efficient to run.

Combined with Meadow Creek’s 30+ year tradition of outstanding quality and service, this new box smoker is setting the woods on fire!

Melvin chose two of his friends to test this smoker last summer. The agreement was that they could use the smoker for free, if they bring it back at the end of the season and give their feedback before Meadow Creek launches it to the public.

One of these guys is a backyarder. At the end of the season, he said, “You can’t have this thing back. It works so well, I’m keeping it!” Melvin gave in and sold it to him.

Doesn’t that say a lot about Meadow Creek’s design process and their quality of work? The guy couldn’t help but fall in love with the smoker already at the testing stage.

I just talked with Melvin at Meadow Creek, and he told me they’ve already sold 25 of these smokers. He is surprised at how fast this thing is taking off. They even have three custom commercial trailers in design stage right now with these smokers on the drawing.

This smoker will appeal to backyarders, competitors, and even commercial chefs.

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On Labor Day I had the privilege of working instead of sitting in my La-Z-Boy all day. One thing I accomplished was turning a little bit of meat into some pretty good looking morsels.

We had a brisket sitting in the freezer from a young bull I had raised. I was inspired to try my hand at it. The butcher trimmed the brisket a little funny and it was pretty thin, but it turned out tender and delicious. I also threw a couple sausages on the smoker for brunch.

I used my Meadow Creek SQ36 Offset Smoker and fired it with 100% Hardwood Charcoal Briquettes. I added a piece of wood at the beginning for some extra smoke. I enjoy smoking with only wood, but I usually end up making so much smoke the meat turns really dark. Also, wood tends to burn hotter and quicker, so it’s harder to keep the smoker steady. It was refreshing to use mostly charcoal this time, but I am all for using what you’ve got access to if you can get the results you need.

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Three weeks ago on Memorial Day, I pulled a Meadow Creek TS120 Smoker into my back yard and loaded it down with lots of exciting proteins. We enjoyed barbecue throughout the day, and in the evening had my parents and family over for dinner.

I filled the smoker with the following: 6 slabs of St. Louis ribs, 4 whole chickens, 2 sausage logs, a brisket, 4 tenderloins, 4 pounds of meatloaf, potatoes, and onions. I fired the smoker around 10:20 in the morning and pulled the last of the food off at 5:30, around 7 hours later. Everything was knock-your-socks off delicious, except for my lean grass-fed brisket, which somehow got burned on the bottom side, but still turned out WAY to good to throw to the dog.

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The biggest challenge with an offset smoker is keeping the paint on and around the firebox looking good. The heat in the firebox is intense and it takes regular maintenance to keep the firebox from rusting. And if your firebox metal is thin, the problem will be even worse than if you have a Meadow Creek Smoker or other heavy duty smoker.

Meadow Creek’s insulation upgrade for their smoker fireboxes has been a great success. The insulation keeps more heat inside the smoker, which keeps the paint nicer on the outside and drastically reduces the amount of charcoal and wood it takes to cook.

Turns out, there is something even more—something beyond this fancy-pants double-wall insulated firebox—you can add to a Meadow Creek smoker trailer to make it even more durable and maintenance free. As is often the case, we can blame this idea (a good kind of blame) on Tom from Smoke’n Dudes.

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I hope everyone is staying cool and enjoying plenty of barbecue. I just love cooking and eating in the back yard!

On Memorial Day, Marlin and I got together and cooked a whole bunch of stuff on Meadow Creek’s PR36 Backyard Smoker. The PR36 Smoker is small, versatile, and easy to use. For indirect (low and slow) cooking, we build the fire beneath the drip pan. Or you can build your fire on the drip pan for direct heat grilling.

Here is a photo album to get your mouth watering and your brain spinning. We cooked meatloaf, pork tenderloin, a whole chicken, potatoes, onions, and steaks. Was it ever good! 🙂

Have fun,

Lavern

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I had a wonderful and enjoyable birthday on Saturday. Besides all the other special stuff, my wife arranged to get me a new SQ36 Meadow Creek Smoker! I didn’t have a clue about it until we drove up to my dad’s house where we were going to smoke with my brother’s smoker (or so I thought!).

I’ve wanted a small backyard smoker for quite a while, so I’m quite delighted. Mine has a second tier grate and one of those optional grill pans, so I can grill steaks and burgers, OR smoke ribs, chicken, brisket, or whatever with an offset firebox.

We also fired up the BBQ26S Chicken Cooker and grilled some steaks, which I had marinated overnight and seasoned with a homemade mixture. Of course, everything turned out delicious, and we had lots of left-overs. Hope you enjoy the pictures.

Signing off for more of those birthday ribs,

Lavern

PS. Thanks, honey.