Meadow Creek Pig Roaster Showcase

Last week I featured some of my favorite tank smoker photos from the Meadow Creek Equipment Owners Facebook group. We also have a bunch of fans cooking on the PR series cookers, so I thought I’d feature some of them here in this week’s blog post. Keep reading for a whole lot of tastiness, including whole pigs, ribs, butts, brisket, and chicken. Let’s “dig” right in…

Autumn Barbecue on Big Black

Enjoy my photo journal of a big day on my Meadow Creek TS250 reverse flow tank smoker. On the menu is brisket, pulled pork, ribs, chicken, sausage, and duck! I’ve also included some observations on fire management in a Meadow Creek reverse flow smoker.

Four Racks o’ Ribs and Six Tasty Chick’ns…

Pulled pork and brisket cooked for 12 or 14 hours make a great story and taste outstanding, but some days an all-day cook is just too much. Thankfully, there are plenty of meats you can cook on a smoker in 4–6 hours. In this story I fired up “Big Black,” my Meadow Creek TS250 Smoker, for a quick and tasty barbecue of ribs and chicken.

3 Briskets, 2 Butts, and 1… Big Black

The falling leaves and the changing colors in my yard tell me that autumn is already here. How can this be? Summer is up in smoke and has left me wishing for at least a little more, so I thought I’d share a little summer throwback with you—this late spring cook on Big Black with 3 beef briskets and 2 pork butts.

Making Sense of the Options

We offer an extensive list of upgrades for our smokers and grills. This guide will help you decide which ones are a good investment for you.

Elk Ribs and Water Buffalo Tri-Tip on the Meadow Creek BBQ60G Grill

Even though the Flat Top grills don’t draw as much attention as the more exciting models, such as Big Black and the BX smokers, they do fill a special place in the Meadow Creek family. They are designed specifically for direct heat grilling—and they are excellent at it, even at scale. Check out this wild game cook on the BBQ60G to see how impressive these are.