Meadow Creek BBQ Smoker in Action

http://www.smokymtbarbecue.com | Watch the pros smoke ribs and split bone-in chicken breasts in a "cadillac" bbq smoker from Meadow Creek. This is a TS250 tank smoker with sliding grates and a door on each side of the tank. It's fired with an offset firebox on the back end. It has reverse flow draft, so the heat travels beneath the plate and enters the cooking chamber on the far end and moves back over the meat and out the stack on the firebox end. Browse our site for some amazing stuff.

Category:

Howto & Style

Tags:

• bbq
• smoker
• tank
• meadow
• creek
• barbeque
• barbecue
• smoking
• smoke
• meat
• trailer
• towable
• heavy
• duty
• ribs
• chicken

[zhansraj]

Can you send me price for smoker. At zhansraj@ yahoo. Com

[seriousbbqsdotcom]

@zhansraj Hey, there. Please visit our website (see the link in the description). Click on Smokers and the prices are right there. I am not sure what you are interested in. Does that answer your question?

[daveh013]

I want one!

[seriousbbqsdotcom]

@daveh013 We got 'em. :)

[seriousbbqsdotcom]

@koncreteliquids If you don't have an offset, you might be able to make an offset setup by putting the meat on the side of the vent and the fuel on the other side. Then let the meat be in the smoke for the first half or so of the cook. The way you described it, you don't get smoke on the meat do you?

[AnotherAmateur]

Wow! Now that's a serious smoker. I use a Cookshack for my homemade, homesmoked pulled pork and baby back ribs. They turn out pretty good. Take a look.  Thanks for a great video!

[koncreteliquids]

@seriousbbqsdotcom Im guilty of using foil, but I don't have a smoker right now... I have to cheat and use a baking pan... I lay down foil first and then place a cookie rack on it (about a 1/4" tall rack) then I place my ribs and put about 1 cup apple juice and 1 cup of strained orange juice, then about 1/4 cup of liquid smoke (hickory) then I wrap the foil up over the rack and ribs...

[papasniff1andonly]

yyeeeehhhaaaaaaarr i said yyeeeeeeeeeeeehhhaaarrr !!

[seriousbbqsdotcom]

@tmead16 I usually don't use foil except for brisket and roast and then I leave it in the smoke for the first several hours. I like the challenge of cooking without foil. It's not hard to turn out moist awesomeness with some experience and guidance.

What meats are you cooking? We have tips and recipes for quite a few different meats. Go to my website and click on recipes on the side.

Check em out, get my Top 10 Secrets report and you should be on the right track. Any questions?

[tmead16]

Got a question, i know you cant show the entire cook but do you keep any of the meat wrapped in tin foil..etc during a portion of the cook and then cook the meat in the smoke for another portion? I know some people do this and i normally do as well but wanted to try it differently the other day by keeping it unrapped and it turned out awful. Everything just tasted like smoke and was dry? Any pointers?