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.
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.
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
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
66”h x 44”w x 34”d
|Smoking Chamber Dimensions|
29"h x 24"w x 20"d
11.56 sq. ft. (1665 sq. in.)
|Fire Basket Dimensions|
6”h x 18”w x 20”l
18” x 22”
Wire Grid With 1/2” Spacing
|Capacity of Pork Butts|
|Capacity of Baby Back Ribs|
|Capacity of Spare Ribs|
|Capacity of St. Louis Ribs|
|Capacity of Whole Briskets|
|Capacity of Brisket Flats|
|Capacity of Chicken Halves|
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.