Yes we have been selling smokers and grills like “mad” and we have just replenished our stock this week with a truck load of smokers. Don’t wait! Come and take a look at these gems. If you want to reserve one just give us a call or stop by. We’ll set you up.
Great smokers and grills and in GrillBillies style all made in the good old USA.
Here’s what’s landed!!!!
Meadow Creek BBQ Equipment
SQ 36 Direct Flow Offset Smoker:
Want to cook a fantastic brisket or just great barbecue period, this is a smoker that “fits the bill”. Cook like the pros do and serve competition quality barbecue right in your own backyard with the SQ 36. Ribs, butts, chicken will be cooked to perfection. You will WOW your guest into BBQ heaven.
PR 36 & 42:
The PR Series is probably the most versatile smokers in the Meadow Creek BBQ line and the PR 36 makes a great backyard convection smoker. It will smoke, roast and grill like a champ. Set it and go on about your business. There’s no meat this little gem cannot cook. Take your “Q” to the next level with this smoker/roaster.
BBQ 42 Standard, BBQ 42 with Pullout and 10″ Lid & BBQ 26S:
Want to experience the best chicken you EVER had, then the BBQ Series of grills is the one. Moist, tender and juicy chicken is easily achieved with its flipping grate. No need to flip each piece of meat individually, simply turn the the flipping and turn 20 to 40 lbs. of meat in seconds. The BBQ is not limited to chicken. Anything that can fit in the grate is easily grilled. Chicken halves, quarters, wings, steaks etc. These grills will never cease to amaze you.
PR 60GT and PR 60G:
These roaster have the same qualities as thier smaller brothers but with a couple of exceptions. Its large cooking surface can smoke and roast massive amount of meat. 12 pork butts, 20 racks of baby back ribs, loads of chicken these roasters and smokers make the process a breeze. Start with some charcoal and wood in the beginning of the cook and just easily and simply finish it off with gas. Great smoked food done with ease.
BX 50 & BX 25 (New for 2016) Smoker:
This is a smoker that transcends all segments of the BBQ industry. Great for the backyard warrior, caterer, event or competition cook. This is a beast of a smoker. 13 gauge double walled steel with 1″ heavy duty oven insulation enables this smoker to burn for hours. Cook up to 21 racks of St. Louis cut ribs, 12 to 16 pork butts, 12 to 16 whole chickens and several briskets.
270 BBQ Smokers
270 smokers are made in Lexington, VA by a husband and wife barbecue team. Its patented chimney design makes for a very unique smoker and one that earns the recognition of a competition grade smoker.
The little brother of the 270 line of smokers, this smoker is perfect for the backyard warrior that needs to cook a few butts or ribs. It doesn’t require hardly any fire management which is the signature of the 270 line.
The Standard is the leading seller at GrillBillies which makes it perfect for cooking for a significant number of guest covering all your “Q” requirements. Again, easily set up and throw back and sip your favorite beverage.
With all the same characteristics and as its smaller siblings, the Large 270 is for the competition Pitmaster and backyard pro who has to smoke a bunch of meat. Easy, simple and effective the Large has all the qualities that make 270s a smoker that requires considering. Join the 270 family!
Your BBQ 42 will cook some of the juiciest, moist and tender chicken you ever had. But, the BBQ 42 is not limited to just chicken, it will equally cook chops, steaks, wings etc., anything that will fit in the “clamping rotating grate”.
Want a big direct cooking grill for dogs and burgers then just pull up the charcoal pan to midway on the BBQ 42, hang up the top half of the grate and you have a large charcoal grill.
Here’s how to cook on the BB 42-
Remove the grate.
Load enough charcoal in the cooker to have one layer of briquettes touching each other.
Briquettes provide an even heat over lump.
Then spread a few more coals lightly and evenly over the first layer.
Rake the coals into a pile in the center and light with a torch or chimney.
Allow the coals to burn for about 30 mins. or until you noticed they are well lit.
Spread the coals evenly across the bottom making certain that the sides have coals.
Re-install the grate and spray the inner part of the grate with vegetable oil.
Load the grate with chicken. Start from the center and work towards the sides.
You should get about 40 lbs. of chicken on a full grate.
Season the chicken right on the grate.
Clamp the grate.
Don’t leave the 42 unattended. It cooks very hot!
You will have to turn the grate every 1 ½ mins. or as needed.
You have a choice to cook with the lid up or down.
Lid down will give you a little more smoke and lessen the cook time.
Cook time will be somewhere between 45 to 50 mins. or when the internal temperature of the chicken reaches between 170 to 180.
It’s best to trim your chicken as you would any other meat removing fat.
Fat isn’t necessary to achieve juicy, moist chicken.
If the 42 flares up close the bottom vents and close the lid. Starving the 42 of air will stop the flare up. DO NO CLOSE THE VENTS ON THE HOOD. KEEP THEM FULL OPEN AT ALL TIMES.
Lard Have Mercy