Over the years, we’ve received a bunch of inspiring stories from people who cook on Meadow Creek smokers and grills.

People love their Meadow Creek cookers because they are FUN and EASY to use. These smokers “turn heads” and make it EASY to produce amazing barbecue that earns rave reviews from the “eaters”. And what’s more, the user experience is relaxing and fun. What a great recipe for successful barbecues—whether cooking big events or chilling in the backyard!

Below are some excerpts from a few Meadow Creek user stories:

Mark S in PA: “It’s been a blast cooking whole hogs and not having to worry about the pig becoming loose or falling off the spit rod.”

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On Labor Day I had the privilege of working instead of sitting in my La-Z-Boy all day. One thing I accomplished was turning a little bit of meat into some pretty good looking morsels.

We had a brisket sitting in the freezer from a young bull I had raised. I was inspired to try my hand at it. The butcher trimmed the brisket a little funny and it was pretty thin, but it turned out tender and delicious. I also threw a couple sausages on the smoker for brunch.

I used my Meadow Creek SQ36 Offset Smoker and fired it with 100% Hardwood Charcoal Briquettes. I added a piece of wood at the beginning for some extra smoke. I enjoy smoking with only wood, but I usually end up making so much smoke the meat turns really dark. Also, wood tends to burn hotter and quicker, so it’s harder to keep the smoker steady. It was refreshing to use mostly charcoal this time, but I am all for using what you’ve got access to if you can get the results you need.

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Sunday was Father’s Day, and we spent part of the day at my parent’s place. Marlin grilled a batch of chicken thighs (skinless/boneless) on his Meadow Creek BBQ26S Chicken Cooker, and it was top notch.

I admit, the chicken doesn’t look too great in pictures cause I shot them on my phone, but it was astonishing in real-life! Juicy and full of flavor.

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We just returned from a vacation up north, visiting family and friends. Part of our trip included a family reunion on my wife’s side in upstate New York. We borrowed a friend’s Meadow Creek PR60GT Pig Roaster and I cooked 5 pork butts, 4 chickens, and 2 slabs of baby back ribs.

The event was on Tuesday and I cooked on Monday because I didn’t want to cook all through the night or deal with meat in the morning while I could be relaxing with family. It was rainy the day I cooked, so we put up a tent with one side panel to block the breeze, and it worked very nicely.

My friend who owns the pig roaster ordered it custom without a drip pan or a stainless steel grate. Instead he has a pan with a slanted bottom, and he uses it mostly for whole pigs. I didn’t want to fry the meat, so we laid it on several oven racks inside the pan. He doesn’t have a chip tray, so I filled foil pouches with wood chips and chunks to make my smoke. The pouches worked okay once I figured out how to make it work, but it’s not the ideal way to make smoke in a Meadow Creek Pig Roaster! However, it was a fun challenge and I enjoyed cooking another batch of outrageous barbecue.

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Three weeks ago on Memorial Day, I pulled a Meadow Creek TS120 Smoker into my back yard and loaded it down with lots of exciting proteins. We enjoyed barbecue throughout the day, and in the evening had my parents and family over for dinner.

I filled the smoker with the following: 6 slabs of St. Louis ribs, 4 whole chickens, 2 sausage logs, a brisket, 4 tenderloins, 4 pounds of meatloaf, potatoes, and onions. I fired the smoker around 10:20 in the morning and pulled the last of the food off at 5:30, around 7 hours later. Everything was knock-your-socks off delicious, except for my lean grass-fed brisket, which somehow got burned on the bottom side, but still turned out WAY to good to throw to the dog.

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