Meadow Creek BX50 Cabinet (Box) Smoker

Meadow Creek BX50 Cabinet (Box) Smoker

Rated 4.71 out of 5 based on 7 customer ratings
(0 customer reviews)

$3,195.00 MSRP

Box smokers have been doing well at competitions and backyarders love them because they’re compact, easy to use, and efficient to run. Combined with Meadow Creek’s 30+ year tradition of outstanding quality and service, the BX50 cabinet smoker is setting the woods on fire.

What really sets this box smoker apart is the ability to use it with or without water! It is also efficient, running at 250 degrees F for at least 8 hours on 20 pounds of charcoal, and comes standard with an auto-feed water system.

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Note: Prices are manufacturer suggested retail and do not include tax or freight/local pickup fees. Prices may change without notice. Request a quote from your Meadow Creek dealer.

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Description

Box smokers have been doing well at competitions and backyarders love them because they’re compact, easy to use, and efficient to run. Combined with Meadow Creek’s 30+ year tradition of outstanding quality and service, the BX50 Cabinet Smoker is setting the woods on fire.

What really sets this box smoker apart is the ability to use it with or without water! Unlike some cabinet smokers on the market, such as the famous Backwoods Competitor, the BX50 works fine without water, which means you can use it for jerky. The water does help stabilize the temperature, but it does a very good job without water too.

The BX50 also comes standard with an auto-feed water system and a 5-gallon water jug for hassle-free water smoking.

Each cooking grate holds a full size pan.

This smoker is easy to use and quite efficient too, running at 250 degrees F for at least 8 hours on 20 pounds of charcoal. There are two thermometers for monitoring the inside of the cooking chamber. Using the BX50 as a water smoker, you should see only several degrees difference between the top and bottom thermometers once it’s up and running.

Whether you cook in the backyard, competitions, or in a commercial catering setting, the Meadow Creek BX50 is the next cool smoker to have.

Read more about Meadow Creek Smokers Spec Sheet Owner Manual

I highly recommend the Meadow Creek smoker. It took some getting used to for me, but I love everything about it… Because I like to cook at night while I sleep, I added a guru and a 30 CFM fan; this works beautifully. I have been reading StoryQue magazine and trying lots of new things. This BX50 Box Smoker has opened up a whole new dimension for me… I’ve smoked some jerky dry, and my next adventure is a cured bacon. I mostly cook butts, brisket, and ribs, but I am learning with each new cooking.

Brian from Gaffney, SC

Additional information

Overall Dimensions

66”h x 44”w x 34”d

Smoking Chamber Dimensions

29"h x 24"w x 20"d

Cooking Area

11.56 sq. ft. (1665 sq. in.)

Fire Basket Dimensions

6”h x 18”w x 20”l

Grate Dimensions

18” x 22”

Number of Grates

5

Grate Style

Wire Grid With 1/2” Spacing

Insulation Thickness

1”

Metal Thickness

13 Gauge

Net Weight

625 lbs.

Shipping Weight

725 lbs.

Capacity of Pork Butts

16

Capacity of Baby Back Ribs

16

Capacity of Spare Ribs

8

Capacity of St. Louis Ribs

12

Capacity of Whole Briskets

8

Capacity of Brisket Flats

12-16

Capacity of Chicken Halves

32

Features of the BX50 Cabinet Smoker

  • Double walls with 1" insulation
  • Auto-feed water system and a 5-gallon water jug
  • Removable water pan
  • Built for wet and dry smoking
  • Slide-out cooking grates made of rust-free food-grade T304 stainless steel rod
  • Adjustable grate configuration (There are 7 slots total, with the option of adding three more grates.)
  • Painted with black heat-resistant paint in an attractive matte finish
  • Positive-lock latches on all doors
  • Built-in Guru adapter for temp controller mounting
  • Slide-out charcoal basket with a grate for the ashes to fall through
  • Rolls on 2 solid tires and 2 locking casters
  • Stainless steel handles
  • 2 stainless steel calibratable thermometers
  • Cast iron spin vents at the bottom of the firebox for precise draft control
  • Uncoated steel interior

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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 20 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. 20 pounds of charcoal lasts for 8 hours cooking at 250 degrees F.

Fill the water pan and then fill the jug at the beginning of your cook. It will take about 5 gallons of water to cook for 12 hours.

Reviews

  1. Rated 5 out of 5

    Bill

    Great Smoker…Easy to maintain temp. Whether I’m burning briquets, lump or wood it provides a steady burn. A full fire box will get me 8-10 hours of cook time. Simply a Solid cooker.

    [Reply]

  2. Rated 5 out of 5

    Phil Jassens

    Love it. set it and forget it. Makes me look like I know what I’m doing. I’ve smoked over 3 years on the Bx50 and still love using it.

    Took about 4 try’s to get use to it. It has lots of room and I can set it and forget it. I’ve had it loaded and I’ve done small fish on it and they all have been good. This is not your box store built smoker. It is built to last! Like all of their product’s. ( I have their ts120, bbq42, pr60, bbq36g )My boys will be getting this after I can’t be doing it. Had the BX50 over years and hundreds of lb.’s of food been cooked on it. Friends and family all ask me to smoke their stuff. I have two friends that come over to smoke with me. They like doing so much now they have their own to smoke on. If you are thinking about it, do it. Its fun and it will last. And the best part, every one ask you to there party. Sure you may have to cook something.

    [Reply]

  3. Rated 3 out of 5

    mark Smith

    I really like the BX50 , but have had it just over a year and the water tray has completely rusted out and does not hold water. I was told after the fact it was a maintenance issue but I was never told you should oil the box each time you use it. Other than that I really enjoy using the smoker and have no other complaints .

    [Reply]

  4. Rated 5 out of 5

    Drew

    I bought a used BX50, 5 years old, and have had it for close to 6 months. I struggled to get my temps up to 200-225 and hold them consistently. I believe it was due to our erratic, swirling wind that I can always expect to be changing throughout any cook. I since bought a Fire Board temp controller with a 40 cfm fan to control the temp and also to be able to monitor and make changes remotely, best money spent since buying the BX50. I can get the cabinet up to temp quickly and hold my temps to +/- 5 degrees.

    Great job on the design and construction on this unit. With this being insulated it makes it easy to keep the temps stable.

    As far as the BX50, I have no complaints so far, other then not big enough at times, and have been able to turn out some really great food. In my opinion the water tray is a game changer. I was afraid I would be putting too much moisture in the cabinet and was concerned about getting a good “bark” especially on the brisket. After a couple runs I decided that there is no issue with getting a good “bark” and the extra moisture does nothing but help tenderize and help keep the meat moist.

    I know some people have had issues with the water tray rusting. After over 5 years of this BX50 being used, I definitely see the tray rusting, but I expected this to happen with water and steel in that heat. I don’t think this water pan was ever oiled or treated with anything. I just always make sure to dump out the water at the end of the cook and let the heat from the remaining charcoal dry it all out.

    Overall, I think its a great unit!

    [Reply]

  5. Rated 5 out of 5

    Bill Dunn

    I have owned my BX-50 for two full seasons now and have loved using it! It took me a couple of sessions to get comfortable with regulating the temperature. Then, I decided to add a BBQ Guru Pit Bull temp controller/fan system and now temp control issues are a thing of the past! I am able to set and hold a solid 225-250 temperature using a mix of charcoal and hard wood chunks for a good 8+ hours, even in the cool, moist Pacific NW. I also use two digital thermometer probes, one in the top and the other in the middle area and find the temperature varies less than 5 degrees. Regarding the water tray, yes, it will rust if you leave water in it. The simple solution is to drain and dry it after every use and that takes care of the issue. Also, I found the black paint on the inside walls and door will blister and peel after a few uses so I just wire brushed the remainder to get to bare metal. And lastly, I found my pressure washer with a soap solution works wonderfully on cleaning the stainless grates, especially if I exercise some discipline and do them right after use. All in all, this is an extremely well made product that is a pleasure to use and enjoy!

    [Reply]

  6. Rated 5 out of 5

    Chris Papatolis

    I have a BX50 that I use for competitions and I love it! The results I get from this beast are amazing! This water smoker is the way to go. The combination of smoke and moisture gives me tender food with a great smoke ring. I highly recommend this product!

    [Reply]

  7. Rated 5 out of 5

    Stewart Martin

    I’ve owned one for three years and am quite happy without the function and design. The people at Meadow Creek are also super helpful!

    [Reply]

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