Testimonials From Our Customers
Get a glimpse of the inside circle, our excited and growing customer list.
“Booked an event in September and a private party in 2 weeks!”
Marlin,
I just wanted to let you know that the BBQ42 that I purchased from you this past Friday is awesome!
The first time I used it was the very next day, cooking chicken wings at Pops on The River and they turned out great. It helped make our vending debut in Chattanooga a big success. Within minutes of the wings placed on the cooker and the smell working its way through the crowd, I booked an event in September and a private party in 2 weeks!
I was able to cook 75-80 lbs of wings per hour with ease and without getting Carpel Tunnel in my wrist from turning each wing. The consistency with each batch was seamless and they were cooked to perfection.
Today I grilled some burgers on the unit and was truly surprised with how juicy they came out. I will be in touch with you soon about the griddle option for this unit to explore how versatile it is. Again, thank you and I will send some photos of my BBQ42 in action at our next event.
Calvin Steele
Fresh Squeezed Vending Concepts
“Heads and Shoulders Above the Competition”
Ardyth and I are very excited about Meadow Creek Smoker. After reading and viewing many sites looking for a smoker, The Meadow Creek line came out Heads and shoulders above the competition.
Thank you,
Steve and Ardyth Cornell
“An Exceptional Piece of Equipment”
Last week I took our Meadow Creek cooker (PR72G) on its “maiden voyage”. I cooked a 230# hog for our Restaurant Managers Cookout and it was absolutely superb — both the result and the cooker.
I can’t say enough about the cooker, which performed admirably. It is an exceptional piece of equipment — one that we will use again, soon and often. It’s quality and dependability throughout!
Many thanks.
TONY
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A. J. Iovino
VP Marketing
Pizza Hut of Ft. Wayne, Inc.
7100 W Jefferson Blvd
Fort Wayne, IN 46804
“These cookers make a seasoned professional out of an amateur.”
Marlin,
I received the trailer and have been working very hard to get everything up and running for my BBQ business, I’m really impressed with the quality of this equipment, and so is everyone else who stops to look at it too. This past weekend I fired it up and cooked 4 pork butts, 8 racks of st. Lewis style ribs, and a case of whole chicken legs. They turned out the best I’ve ever made, no exaggeration!!! These cookers make a seasoned professional out of an amateur. This was well worth the wait.
Thanks again,
-Jim-
JD’s Smoky Pit BBQ
“Made us more profitable and more unique”
Dear Lavern,
I just wanted to send you some pictures from a couple of the Pigroasts & Chicken BBQ’s we’ve been having at our restaurant. As I’ve told you, I own two restaurants and have been in this business for over 25 years. Having PIG ROASTS is probably the most popular thing we’ve done and the Meadow Creek Pig Roaster is an incredible piece of equipment. We were very surprised to see the quality of the product, as well as how easy it is to operate. Our customers love being part of the process and seeing the Pig (and other items) cooking. The smell alone drives people crazy. I just wanted to say thank you for your help and for providing me with such a quality piece of equipment. It has made us more profitable and more unique.
Cheers! John McCarthy
Casey’s Publichouse
Holliston, MA
“Turned out perfectly!”
I love my pig cooker. I’ve made whole pigs (63 and 80 pounders),
Salmon, pork shoulders, chicken and this Thanksgiving we will cook up
turkeys. All turned out perfectly!
Thank you.
Steve Kagan
Chicago
PS: attached is a photo of my most recent pig on the Meadow Creek.
“Like the way you take care of people after the sale as well as during the sale.”
Working with Meadow Creek and Smoky Mountain BBQ has been a great experience. I really like the way you take care of people after the sale as well as during the sale.
I was very pleased with the way the BBQ was crated for shipment.
Like any BBQ, you have to get to know how it cooks. This takes a few times at using the BBQ.
My learning curve has been on how to control the temp, and this is a learning cure. This is not something you can say; well it’s like this or that. This is something one learns on his/her own. There are many variables.
September 5, 2009 will be my debut with the pigs. I am going to attempt to roast 2 each 60 lbs pigs at the same time on the lower grill. I will turn the pigs end to end, with the head of one pig on one end and the head of one pig on the other end of the grill.
I believe my target temp will be not to exceed 325, and I’m guessing 8 hours of roasting time.
Thanks for all of your help.
Bill Jones
Martinez , CA. 94553
925-759-6770
Are you one of our customers? Send us your feedback along with a video or photos and we’ll share it with the world!
Disclaimer: I’m not sure about the correct way to say this, but just keep in mind that the customers listed on this page may have experienced above average results. In other words, you might not get any positive results yourself.
