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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

Memorial Day Barbecue on the PR36 Smoker

June 10th, 2011

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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4 Responses to “Memorial Day Barbecue on the PR36 Smoker”

  1. Elam Says:

    Looks great! Is that a horseradish topper on the steaks?

    ~elh

  2. Lavern Says:

    No, just chopped onions and peppers. 🙂

  3. Alejandro Says:

    At what time did you start and what temp. Did you keep? How long did it take for everything? Don’t potatoes and onions cook faster? Did you put them at the end? These cuts of protein cook fast, did you guys smoked it all the way? Or at different stages?
    Everything looks excellent!!
    Alejandro

  4. Lavern Says:

    @Alejandro, I don’t have notes of this cook and it’s been a couple years, but we’d shoot to cook at 225 degrees and remove each item as it’s ready. Yes, the meatloaf, tenderloin, etc, get done in a couple hours. We would have had smoke the entire time, cooking with hardwood charcoal. It was indirect cooking with a drip pan between the fire and the meat. We put everything on at the beginning; the potatoes probably took longer than anything else. It takes surprisingly long to make them soft on a smoker.

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What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.