EXCELLENT VIDEO THANK YOU for sharing this video I am seriously thinking in going Back into BBQ... BUT... I really want to make SMOKED BEEF JERKY... I have been looking at these Meadow Creek... I have always worked with real wood and I do not want to dehydrate beef jerky... Do you think this would be great for Beef Jerky??
Why vac sealing pulled meat at end. Is it possible to pull the meat vac seal then freeze till say a big event and reheat in water bath initially while your smoking more meat..basically once vac sealed can pulled meat be once fully defrosted heated in water bath and put in bain Marie with lid on to serve customers
We vacuum seal meat before freezing it. To thaw the meat, we like to drop a bag in a kettle of water on the stove to thaw it. The meat comes out really fresh, so I don't see any reason why you couldn't do that for a big event.
@@carljones7992, yes, I meant to say "in a kettle of water on the stove to heat it." There are different ways to reheat it and you'll have to decide what is best for the amount of meat you have to reheat, but for a small amount, heating it in the bag is the best way to keep it from drying out, in my opinion.
No. You wouldn't want to precook the meat because it would affect the flavor but you could remove the pork butts from the smoker and finish them in an oven after they have the color and bark you are looking for.
Please request a quote from your nearest dealer on our website here: www.meadowcreekbbq.com/catalog/barbecue-smokers/ts250-reverse-flow-smoker-trailer/. Click on Customize on the product page and choose the options you want to add including the BBQ42.
Hi, view the product page on our website and click on customize to view the add-ons: www.meadowcreekbbq.com/catalog/barbecue-smokers/ts250-reverse-flow-smoker-trailer/ Choose the BBQ42 pit, stainless steel exterior shelves, trim package and also insulated firebox and live smoke in warming box if you wish to have that. This will give you the current retail price but you will need to contact a dealer for the final price with tax and applicable destination fees.
A good rule of thumb is every 30-45 minutes of cooking time. At lower temps you can probably get away with a longer interval. You just want to keep it from getting too burned and dry.
@@marcanthony9963 Thanks I’m going to try that. Would be nice if you have a video which shows how you prepare and cook the food, explaining everything. New beginners will learn a lot.
@@ShopperPlug I think I was using apple juice in this one. We have details of how to cook on our blog. The cooking steps for this video are here: www.meadowcreekbbq.com/blog/feeding-hundreds-meadow-creek-offset-smoker/
Chicken grilled over high heat is delicious, but I wanted to cook pulled pork and pulled chicken side by side. I discarded the skin and pulled all the meat. This is a reverse flow smoker and the draft was just fine. The chickens cooked in 5-6 hours even with having the doors open quite a bit for the photos/video.
Reverse flow with a heat plate retains the heat I use a 1/4 plate the Whole length of the smoker with one inch holes ever 5inches to allow the heat to transfer best even with he door open yes I loose ambiance heat But a 1/4 plate and barrel doesn’t. So you close the lid and within 5-7 min it’s back up to heat
We were cooking for freezer meals, but we started with 146 pounds of pork butts and 92 pounds of chickens. I don't have the final weight yield, but I'm guessing we ended up with roughly 130 pounds of pulled meat or enough for at least 400 sandwiches.
I am using disposable gloves over the knitted gloves. I wear knitted gloves under the disposable gloves when handling hot meats and sliding the hot grates in and out of the smoker, and it seems I just happened to have them on when handling the raw meat.
@@meadowcreekwelding Oh! I was watching this on my phone and it looked like you were just wearing the knit ones. Just wanted it on my computer and it's way more obvious. That totally makes sense. Thanks!
You can reheat frozen pork butts or briskets in vacuumed sealed bags. Thaw in refrigerator and then put bagged product in simmering water on stovetop bring up to tempature for that just off the pit taste.
@@nathanielpenn1794 Agreed. That's the best way to heat up meat without losing moisture and changing the protein structure which ruins the original taste. I use a chamber vacuum machine for even better and longer term storage.
@@nathanielpenn1794 simmer and serve Sunday's best any Tuesday after practice without breaking a sweat. We catch crates of sweet corn and blanch, decobb, then seal with sweet butter to go with. Hardest part is remembering to chuck a few spuds in the crock before leaving in morn lol. Never seen a meal disappear so fast I'm telling ya.
A little concrete information would be nice. How many people were you serving? How much pork did you have in there? How many birds? How long was your cook overall? I mean, it's a pretty video and nicely edited, but it's just food porn. Inquiring minds want some meat to bite into.
Check out the link in the description for the entire story of this cook: www.meadowcreekbbq.com/blog/feeding-hundreds-meadow-creek-offset-smoker/ I was cooking for the demo, and we froze the meat for our family. Many quick and delicious meals for days to come!
I don't see that special stamp from the National Sanitation Foundation (NSF Certification) on that smoker which means it's not worth purchasing if you're in the BBQ business in most states now. That's why I bought the Cajun Custom Smoker, it's stainless steel, NSF certified, extremely efficient, and I use wood to cook the best BBQ in Minnesota.
aholes like you and the people who pushed for these bs regulations are what has abso-fucking-lutely killed small business in this country. Fucking certified for a steel drum and wood smoke. Right. Aholes.
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
1:58 > the reason we do this. Much respect to all who man the heat to serve the meat. Sharing the memories, building the legacy.
Those are two fine looking young lads Sir! Nice to see them learning from dad! 🙋👍
WOWOWOWOWOW..... You Got The Kids Working and LOVING BBQ...!!! Hats off to you PaPa...
EXCELLENT VIDEO
THANK YOU for sharing this video
I am seriously thinking in going Back into BBQ...
BUT... I really want to make SMOKED BEEF JERKY...
I have been looking at these Meadow Creek... I have always worked with real wood and I do not want to dehydrate beef jerky...
Do you think this would be great for Beef Jerky??
Definitely will be purchasing one for my business. Amazingly I seen one with the rib cage
That’s awesome that the younger children are involved with this smoking
This is a very heartwarming video.
Thank you for sharing.
I love my TS250
DANG! I need to invest in a huge smoker and open a roadside BBQ joint :D
Let’s partner together !
How long does it take to cook a chicken?
Why vac sealing pulled meat at end. Is it possible to pull the meat vac seal then freeze till say a big event and reheat in water bath initially while your smoking more meat..basically once vac sealed can pulled meat be once fully defrosted heated in water bath and put in bain Marie with lid on to serve customers
We vacuum seal meat before freezing it. To thaw the meat, we like to drop a bag in a kettle of water on the stove to thaw it. The meat comes out really fresh, so I don't see any reason why you couldn't do that for a big event.
@@meadowcreekwelding how would you then reheat the pulled meat buddy? Reheat in the bag
@@carljones7992, yes, I meant to say "in a kettle of water on the stove to heat it." There are different ways to reheat it and you'll have to decide what is best for the amount of meat you have to reheat, but for a small amount, heating it in the bag is the best way to keep it from drying out, in my opinion.
@@meadowcreekwelding thank you so much for reply that's all I needed to know.
Beautiful chicken!
Can u please tell me what size your doors is !!!
Looks great
What did you spritz the pork butts with? I use Crawford's Pineapple Pit Spritz.
Chicken and pulls pork. Apple juce and apple vinegar 50 /50 .
Unbelievable... Need to save for something awesome like this
Or buy used... Meadow Creek periodically had auctions
How does the flavor compare to a traditional-flow offset?
Id wrap those chickens also you have everything seasoned great though but i do not let my meat touch each other that cuts off air flow
Yes, it was a bit crowded, but worked fine.
Comment faire pour avoir se machine
Nice can you pre cook your meats so it don't take long to cook
No. You wouldn't want to precook the meat because it would affect the flavor but you could remove the pork butts from the smoker and finish them in an oven after they have the color and bark you are looking for.
0:50 high how do I purchase this fro. kenya am interested
What are u spraying on the butts I use apple juice for briskets
I think I'm using apple juice in this video. Apple juice is perfect for pork butts.
@Meadow Creek Welding ok THANKS A LOT the Apple juice gives briskets a sweet flavor and so does apple wood and pecan wood .
How much I'm in Eufaula, Oklahoma and I mean for the ts 250 and chicken flipper out the door
Please request a quote from your nearest dealer on our website here: www.meadowcreekbbq.com/catalog/barbecue-smokers/ts250-reverse-flow-smoker-trailer/. Click on Customize on the product page and choose the options you want to add including the BBQ42.
what size tank is this?
what he sprays??
Are You spraying water or something else
Hi, when I spray, I usually use apple juice.
Hello how much would a smoker like that cost
Hi, view the product page on our website and click on customize to view the add-ons: www.meadowcreekbbq.com/catalog/barbecue-smokers/ts250-reverse-flow-smoker-trailer/
Choose the BBQ42 pit, stainless steel exterior shelves, trim package and also insulated firebox and live smoke in warming box if you wish to have that. This will give you the current retail price but you will need to contact a dealer for the final price with tax and applicable destination fees.
How often you should spray your meat
A good rule of thumb is every 30-45 minutes of cooking time. At lower temps you can probably get away with a longer interval. You just want to keep it from getting too burned and dry.
What are you spraying with that misting stuff?
Water... Or Apple juice and water 50/50
@@marcanthony9963 Thanks I’m going to try that. Would be nice if you have a video which shows how you prepare and cook the food, explaining everything. New beginners will learn a lot.
@@ShopperPlug I think I was using apple juice in this one.
We have details of how to cook on our blog. The cooking steps for this video are here: www.meadowcreekbbq.com/blog/feeding-hundreds-meadow-creek-offset-smoker/
@@meadowcreekwelding Thank You!
No room for the pit to draft and he's cooling at 225. Rubbery chicken that probably tool 12 hours.
Chicken grilled over high heat is delicious, but I wanted to cook pulled pork and pulled chicken side by side. I discarded the skin and pulled all the meat. This is a reverse flow smoker and the draft was just fine. The chickens cooked in 5-6 hours even with having the doors open quite a bit for the photos/video.
Reverse flow with a heat plate retains the heat
I use a 1/4 plate the Whole length of the smoker with one inch holes ever 5inches to allow the heat to transfer best even with he door open yes I loose ambiance heat
But a 1/4 plate and barrel doesn’t. So you close the lid and within 5-7 min it’s back up to heat
@@billp3914 Nailed it. I have same and rest my water pan on as well when needed. No issues. 1/4 holds that heat with no issue.
Wow awesome
Loading it full of pork butts and chicken. How many people did that feed?
We were cooking for freezer meals, but we started with 146 pounds of pork butts and 92 pounds of chickens. I don't have the final weight yield, but I'm guessing we ended up with roughly 130 pounds of pulled meat or enough for at least 400 sandwiches.
@@meadowcreekwelding so most people eating around 1/4 plbs of meat
@@JasonAlexzander1q47 It will depend on the crowd but 1/4 pound or 1/3 pound per sandwich is pretty typical.
What type of food saver is that?
I'm not sure what you mean by "type" but it's just a residential grade vacuum sealer.
Why are you wearing cloth gloves to apply rub to the chicken?
I am using disposable gloves over the knitted gloves. I wear knitted gloves under the disposable gloves when handling hot meats and sliding the hot grates in and out of the smoker, and it seems I just happened to have them on when handling the raw meat.
@@meadowcreekwelding Oh! I was watching this on my phone and it looked like you were just wearing the knit ones. Just wanted it on my computer and it's way more obvious. That totally makes sense. Thanks!
@@buenacg 😊👍
How do you reheat your meat ? Or anyone who uses vac seal for bbq
You can reheat frozen pork butts or briskets in vacuumed sealed bags. Thaw in refrigerator and then put bagged product in simmering water on stovetop bring up to tempature for that just off the pit taste.
@@nathanielpenn1794 Agreed. That's the best way to heat up meat without losing moisture and changing the protein structure which ruins the original taste. I use a chamber vacuum machine for even better and longer term storage.
@@nathanielpenn1794 simmer and serve Sunday's best any Tuesday after practice without breaking a sweat. We catch crates of sweet corn and blanch, decobb, then seal with sweet butter to go with. Hardest part is remembering to chuck a few spuds in the crock before leaving in morn lol. Never seen a meal disappear so fast I'm telling ya.
Where to get sprayer
Amazon or any hardware store...
What's does the spray do? 🤔
We like to use apple juice to help build a tender, delicious bark on the meat.
How long you cooking beef?
I didnt see any beef in this video. Its pork butt (pig), and chicken (chicken).
Not sure why guys with reverse flow cookers are still spraying. The baffle plate cooks moisture back into the meat. If your lookin you ain't cooking
I don't spray with any cooker I've ever used.
Just because you can load a pit that full, doesn’t mean you should....
It was a bit snug. :-)
If it's cooked does it matter?
Great content but aluminum is unhealthy !
Yas why are you saying the alumunuim foil is unhealthy??
You're not supposed to eat it...
Since when ???? 🤦🏻
Then stop eating aluminum.... Otherwise it's perfectly safe
A little concrete information would be nice. How many people were you serving? How much pork did you have in there? How many birds? How long was your cook overall?
I mean, it's a pretty video and nicely edited, but it's just food porn. Inquiring minds want some meat to bite into.
Check out the link in the description for the entire story of this cook: www.meadowcreekbbq.com/blog/feeding-hundreds-meadow-creek-offset-smoker/
I was cooking for the demo, and we froze the meat for our family. Many quick and delicious meals for days to come!
I don't see that special stamp from the National Sanitation Foundation (NSF Certification) on that smoker which means it's not worth purchasing if you're in the BBQ business in most states now. That's why I bought the Cajun Custom Smoker, it's stainless steel, NSF certified, extremely efficient, and I use wood to cook the best BBQ in Minnesota.
We are actually working on getting some models certified. :-)
I would say steel is safer than stainless steel
You can always bring it in to get it certified.
aholes like you and the people who pushed for these bs regulations are what has abso-fucking-lutely killed small business in this country. Fucking certified for a steel drum and wood smoke. Right. Aholes.
How many times you gonna open the dam door? Let the food cook
Good point, but the video would be boring if you couldn't see the door opening and closing and the racks sliding in and out, etc.
Meadow Creek Welding now I want some bbq lol
Next time show the chicken meat being removed and shredded.
This is just music wow this sucks
Thanks for your feedback, Ed. You can get the details of this cook here: www.meadowcreekbbq.com/blog/feeding-hundreds-meadow-creek-offset-smoker/