Why You Should Switch to Digital Meat Thermometers

Digital meat thermometers are the newer version of their dial counterparts. It is very important that you use a meat thermometer that works. You want to make sure your meat is well cooked and that no one will get sick from the meal.

An estimate from the US Center for Disease Control states that about one in six Americans get sick from food borne illnesses each year. This statistic alone is enough motivation to get a better working thermometer!

There are a couple of reasons to switch over to digital meat thermometers. The first is that digital thermometers will give you the temperature quicker. This could possibly make the difference in burning your food or leaving it in to cook just a little too long.

If you are grilling, you want your food to be flavorful as well as safe. Many thermometers on the grill that are bimetal do not give an accurate reading. Many grillers have found that with digital thermometers, the reading on their grills were off as much as 75 degrees! It is imperative to invest in a good digital thermometer to create the best food.

The color of the meat is not always the best indicator of how cooked meat is, or that the bacteria are completely gone. When testing the temperature of the meat, make sure you are inserting into the middle of whatever you are cooking. This will give you a better idea of how cooked the middle is so that you know the whole piece of meat is properly cooked.

Don’t leave it to chance, make sure you invest in a digital thermometer today!

4 Common Myths about Barbequing

Just like any other great past time, there are going to be myths about ribs. Here is a couple that we are able to debunk for you.

What You Should Know About Roasting a Pig

Hog and pig roasting is a tradition that has formed roots across the world.  There are many countries that have whole celebrations revolving around the sharing of this beast.  If you are looking to host a celebration or just a backyard barbecue there are a few things that you should know about roasting a pig before you begin.

What is Wrong With This Image?

It is clear to see that there is a fifty degree difference between the two. That is a pretty wide gap, especially when it comes to those delicious steaks you were looking forward to eating! This could make a big difference in cooking meat perfectly or making people sick, and will also make a difference as to whether your dinner will taste juicy or like cardboard.

This is the sad reality for anyone who is still using cheap bimetal thermometers. These days, everything else has a microchip in it, and so should your thermometer! Embrace the technology that is available, and use it to prepare great foods right in your backyard.

There are stigmas against using digital thermometers and people think that they are not as good of a griller if they use one. This is simply not true. If anything, it shows others that you know how to be responsible with the food you are serving people!

When you step away from only grilling hot dogs and hamburgers, then you start to cook some fairly pricey meats. Overcooking expensive rib eye steaks is sure to open your eyes to how important it is to know for sure what the temperature of your meat is. A good digital thermometer is an investment and a tool you should use whenever you cook.

If meat is undercooked, you risk the spread of bacteria and the possibility of getting sick. No one wants to have to worry about these things, so always have a good digital thermometer handy.

Remember, we have the Maverick-ET 732, ET 733, and PT-100BBQ!

Smoked meats

There's nothing like smoked meats cooked on our Meadow Creek Tank Smokers (TS Series).
Throw on briskets, pork butts, ribs, and whole chickens along with sausage and kielbasa, and enjoy the best barbecue ever.  Meats are slow cooked at 225 to 250 degrees to perfect tenderness and taste.

Low rack with 4 pork butts, 14 racks of ribs, 1 kielbasa and a pork loin.

Top rack with 6 pork butts and 10 racks of ribs.


Chicken Cookers

Our Meadow Creek chicken cookers will deliver the most delicious BBQ chicken you ever tasted - crispy and moist.

No need to turn each piece by hand. Cook loads of chicken in minutes with the ease of the rotating stainless steel grate.

Tips for Cooking on Your New TS Series Smoker

Just a few tips for breaking in and cooking on the TS Series Smokers


Break In or Seasoning                                                                                                   

  • Adjust the unit so it is slightly nose down.
  • Place a container under the grease valve.
  • Open the valve.
  • Clean cooking racks with dish soap and hot water to remove any cutting oils and debris from manufacturing.
  • Check the inside of the cooking chamber for any debris and, if necessary, rinse.
  • Spray the interior of the cooking chamber and racks with a light coat of cooking oil.
  • Load the firebox with 20 to 25 lbs of charcoal, light it, and allow the temp to come up to approximately 275 degrees and maintain this temp for about 1 1/2 hours.
  • Keep the firebox side vents and chimney vent wide open.
  • Adjust firebox vents to regulate temp (opening increases and closing decreases).
  • Keep chimney vent wide open at all times. Never close the chimney vent during a cook.
  • Now you are ready to cook.


  • If starting from "scratch", fill the firebox with 25 to 30 lbs of charcoal.
  • Light the coals either with a torch or a couple of hot chimneys of coals.
  • Keep vents wide open and doors closed on the cooking chamber.
  • How fast the smoker gets to temp is dependent on ambient temperature, barometric pressure, and wind etc.
  • Remember, you are heating up a tremendous amount of steel.
  • Once you reach your desired temperature, (225 to 275) place your meat on the racks.
  • The sections closest to the firebox will be hotter than the sections to the front.
  • We usually put the larger cuts of meats like brisket and butts towards the front and smaller cuts like ribs, chicken, sausage towards the back.
  • Once the meat is loaded, place one or two logs on the fire.
  • Use only hardwoods such as oak, hickory, cherry, and apple.
  • Wood must be dry and seasoned.
  • You will know there is a problem if you have black or dark smoke coming out of the chimney.
  • Ideal smoke color is light blue/white (at this point you can continue with all wood or a combo of wood and charcoal as we do).
  • Regulate your temperature with the side vents on the firebox.
  • If your temp gets too high and you are having trouble lowering it, simply prop open the cooking doors.
  • Propping open the cooking doors will allow things to cool down.
  • If you want guidelines on cooking various meats, check our recipes under "Resources" on our website.

Note:  Do not get discouraged if your first cook doesn't turn out exactly as expected.  After a few cooks, you will understand the mechanics of your smoker and develop your own techniques to turning out some of the best BBQ.  Try starting with easy to cook meats such as pork butts, ribs etc.

Remember, you can always call us with any questions.

Joe Pino 908-531-8997 (cell)

Bill Drejka 908-209-9106 (cell)

Good luck and may the Lard be with you! X

Cooking on the PR 36

Our Meadow creek PR 36 is more than a pig roaster.  Even though it cooks delicious pigs up to 40 lbs, it is a very versatile backyard cooker. Cook any of the meats you would consider cooking on a conventional gas or charcoal grill and see the difference. This unit can roast, smoke, and grill.  Its large 14" x 35" stainless steel grate will easily accommodate briskets, ribs, pork butts, chops, loins, turkeys, sausage, dogs, burgers etc.