FAQ

Frequently Asked Questions

Meadow Creek Cookers & Pits

Primo Grills

Broil King Grills

Pork Butts

Pork Ribs

Beef Brisket

Wood

Charcoal



Meadow Creek Cookers & Pits



How can I pay for my cooker?
We accept all major credit cards, checks, and cash.

Once I place an order, how long will it take to get my cooker?
You can pick it up at our store if it is stock. If we ship from the store, within a few days.  If it needs to be made, usually 3-4 weeks.  This can vary depending on the time of year.

Where do you ship to?
Most of the US.

Why can’t I get a shipping quote online?
Shipping is dependent on the unit selected, where it is to be shipped, and whether it’s a business or a residential delivery. Just call us for a quote.

How is my cooker going to be shipped?
By common carrier.

Can I pick up my cooker at the manufacturer to save on shipping?
Generally, no. There are special circumstances in which it may be a possibility.  

What size cooker can I fit in my pickup truck?
The following cookers will fit in a standard 8’ truck bed.
PR-42, PR-60, PR-72, BBQ-26, BBQ-42, BBQ-36, BBQ-60, SQ-36, BX 50

What is included on your trailer models?
Lights, wiring harness with standard plug, and hitch that fits a 2” ball.
All trailers are roadworthy.
Custom trailers with brakes require a RV plug and heavy custom trailers require a 2 5/16 ball.

How is title transferred?
Once your make your purchase, the manufacturer will mail you a Certificate of Origin.

Can I buy accessories at a later date?
Yes.

What accessories cannot be added on at a later date?
Pullout charcoal trays, door in lids, warming boxes, live smoke in warmers, raised lids on BBQ series, lids on BBQ 36, 60 & 60G.

Are replacement parts readily available?
Yes.

Are all your cookers wood or charcoal fired?
No.  Our PR 60’s, PR 72’s, BBQ 60’s, CD 108’s and CD 120’s can be purchased as gas units.

Can gas fired cookers also burn charcoal?
Yes, provided you purchase the optional charcoal insert tray.

Are propane tanks included with the gas fired cookers?
No.  They are easily purchased at your propane service center.

How do I clean my cooker?
Remove ashes and safely dispose. Scrub the cooker with detergent and a soft scrub brush and rinse clean.  Grates can be cleaned with a wire brush, scrubbed with a detergent and rinsed clean.

How long will my cooker last?
If properly maintained, your cooker should last up to 15 years.

What if I don’t see the exact cooker I am looking for?
Many times we can customize a cooker to your specifications.

Do you have a catalog I can print out or download?
Yes. Click here.

What are some of the other smoker/cooker designs on the market?
Click here.

What are your store hours?
Tuesday-Friday 9:00 to 6:00
Saturday 8:00 to 5:00
Appointments are available outside of regular store hours.

 

Primo Grills


 

What materials are Primo Grills constructed of?
Primo Grills are kamado style grills made of non-expanding ceramics.

What is the warranty?
Limited Lifetime Warranty Backed by a Twenty (20) year guarantee for all ceramic parts.
Five (5) years for all metal parts (excluding cast-iron parts).
One (1) year for all cast-iron parts.
One (1) year for all accessories.
Thirty (30) days on thermometers and felt gaskets.
Click here for full details. (http://www.primogrill.com/index.php/explore/warranty)

Once I place an order how long will it take to get my cooker?
We usually have all models in our warehouse. If not, it only takes a day or so to have one.

Where do you ship to?
In store sales only.
We can ship locally via our truck for a nominal charge.

Does my Primo have to be seasoned?
No. Just start cooking.

How do I clean a Primo Grill?
Use Windex, 409 or equal on the exterior.
It is only necessary to clean the interior of ashes and any buildup of creosote.
The cooking surface interior can be cleaned with a mild detergent and soft brush and rinsed when necessary.

How much food can I cook on a Primo?
Primo rates the cooking capacity by the number of steaks that can be cooked:
Jack Daniels Edition Oval XL 400---15 to 20
Oval XL 400---15 to 20
Oval LG 300---10 to 20
Oval JR 200---8 to 15
All In One---10 to 12

What size cookers can I fit in my vehicle?
The largest Primo will fit in the average size SUV or pick up.

Is there assembly required?
Yes. It usually takes about an hour to hour and half depending on which model.

Will GrillBillies assemble?
Yes. For a nominal charge we will assemble the base and other components.
The components may have to be separated to fit into a vehicle.

What kind of charcoal should I use?
A good lump like our Royal Oak Lump.

Can you smoke on a Primo?
Yes. With the addition of a few chunks of wood you can turn out awesome smoked meats.

Can you do two zone cooking on a Primo?
Yes. With the optional division plate you able to separate the fire in the firebox.

Why should I purchase a Primo?
Primo is the only popular Kamado Grill made in the USA (Tucker, GA).
The Primo Ovals allows for two zone cooking which is important to the backyard pro and the most seasoned cook.
More cooking surface of any other ceramic grill. You can easily double the cooking area with the optional 2nd tier grades.
Competitively priced.
Backed and supported by the GrillBillie Pitmasters.

Can I buy accessories at a later date?
Yes.

Are replacement parts readily available?
Yes.

 

Broil King Grills


 

What materials are Broil King Grills constructed of?
The stainless steel components on the grills are constructed of 430 stainless steel such as:
Burners
Flav-R-Wave plates
Stainless Steel cooking grates (on select models)
Exterior Skin
Cooking Chamber (Imperial and Regal Series)

What is the warranty?
Warranties vary with models.
Click here for more information. (http://www.broilkingbbq.com/warranty/WARRANTY_OMC_14.pdf)

Once I place an order how long will it take to get my cooker?
We stock the following Broil King products:
Imperial Series
Regal Series
Sovereign XLS 90
Baron Series

Where do you ship to?
In store sales only.
We can ship locally via our truck for a nominal charge.

Does my Broil King grill have to be seasoned?
Grills with stainless steel cooking grates:
Remove and clean stainless steel cooking grates with soap and water.
Put the grates back in the grill.
Turn the grill on high and let it run for 20 to 30 minutes.
You are ready to cook.
Grills with cast iron cooking grates:
Turn the grill on high for 20 minutes.
Allow the grill to cool down some but while it is still warm wipe a coating of vegetable oil on all surfaces of the grates paying particular attention to the corners and crevices.

How do I clean my Briol King Grill?
Click here http://www.broilkingbbq.com/faq.html#season

What size cookers can I fit in my vehicle?
The largest Broil King Grill will fit in the average size SUV or pick up.

Is there assembly required?
Yes. It usually takes about an hour to hour and half depending on which model.

Will GrillBillies assemble?
Yes. For a nominal charge we will assemble your grill.
An assembled grill will most likely require a pickup truck for transport.

Can you smoke on a Briol King Grill?
Yes. With the addition of either our GrillKicker or Pellet Pots.

Can you do two zone cooking on my Broil King Grill?
Yes. Click here to read our article on two zone cooking.

Why should I purchase a Broil King Grill?
Made in North America.
High grade components.
Patented tube in tube burners and linear valves for even, low and slow and high temp searing cooking.
Selection of corrosion resistant fireboxes.
Affordable price points with a large selection of designs.
Backed and supported by the GrillBillie Pitmasters.

Can I buy accessories at a later date?
Yes.

Are replacement parts readily available?
Yes.

 

 

Pork Butts



How long does it take to cook a pork butt?
A 7 to 8 lb butt takes about 6 to 8 hours to cook at 275 degrees.

Do you inject pork butts and if so why?
Yes we inject all our butts with Butcher BBQ brand's Pork Injection.
The Butcher BBQ brand's Pork Injections does not flavor the meat, it enhances the pork flavor.
Also, the injection is designed to retain moisture.


Why do you suggest removing the fat cap on a pork butt?
Contrary to popular belief, the fat cap on a butt does not make it juicier or more flavorful.
The fat cap extends the cook time and will affect the creation of the smoke ring.
Also, it will be removed at the end of the cook anyway.

When is the ideal time to wrap a pork butt during the cooking process?
At around 160 degrees.

Why should I wrap a pork butt?
At 160 degrees, a pork butt will usually “stall”.
A stall means that the internal temperature of the butt may not rise for 2 hours or more.
By wrapping the butt, you are helping to lessen the stall period and it also gives you the opportunity to add sugar, apple juice, and honey for flavor and to create a bark.

What temperature should I maintain in my smoker when cooking a butt?
225 to 275 degrees.

How do I know when a pork butt is done?
We believe there is no set temperature for when to pull a pork butt off the smoker.
We start checking when the butt reaches 190 degrees.
We take a thermometer probe and push it through the side of the butt (avoid hitting the bone).
If it goes in with resistance we leave it on another 20 minutes and test again.
If it goes through like butter we take the butt off.

Where is the “money muscle” on a pork butt?
The money muscle runs across the butt, opposite of the blade bone.

 

Pork Ribs


 

What are the different cuts of pork ribs?
The ribs of a pig start at the spine and run around to the breast bone.
Where the cuts are taken from determine their nomenclature.
-Baby Backs are the ribs that start at the spine under the loin, are round bones and meaty on the topside. As you approach the breast bone the rib bones start to flatten out and are wider apart with more meat in between.
-Spareribs start where the rib bones start to flatten out. The sparerib will continue all the way to the breast bone. The sparerib includes the rib tip that is the part that runs to the breast bone and is full of cartilage.
-St. Louis Cut is the sparerib with the rib tips removed.

How long does it take to cook a rack of ribs?
It depends on the style of cooker and the temperature you are cooking at.
Basically Baby Backs take about 3 to 3.5 hours.
Spares and St. Louis about 4 to 5 hours.
This based on a cooking temp of about 275 degrees.

Should ribs be trimmed?
Not necessarily but if you want to produce a superior product it is best to remove any fat and the membrane on the backside. Click here for how to remove the membrane.

Should ribs be boiled first?
NO! NO! NO!

During the cooking process should you wrap ribs in foil?
This is arbitrary but at GrillBillies we always do.
We normally cook ST. Louis cuts and will wrap about 1.5 to 2 hours into the cook.
Wrapping is gives us the opportunity to add such things as brown sugar, honey and some apple juice which helps with flavor and “bark”. Click here for a discussion about creating bark.

How do you know when ribs a done?
There are a lot techniques out there so here are a few:
Some just go by timing.
Others err on the side of caution and cook them to death to the point where they are falling off the bone (many think this makes for a great rib). Fall off the bone in competition barbecue is a sure way to score at the bottom of the heap.
Some look for pull back on the bones.
Many will pick up the rack with tongs and if it bends in an “L” with slight cracking at the right angle they consider them done.
Cook enough ribs and you will develop your own technique.

What do you look for when buying ribs?
Your best source is to find a reputable butcher. This will be the most expensive way to go but he can help guide you.
Large box stores sometimes will have decent selection but you’ll have to pick through them.
You want ribs that have a lot of meat and thickness to them.
Avoid “shiners” where most of the meat is removed and the bone is starting to show.
To learn more about selecting a good rack of ribs click here.

How do you cook ribs on a gas grill?
You cook ribs the same as on a smoker with a few exceptions.
You will have to set up your gas grill for two zone cooking shutting half of your gas burners and placing the ribs on the side where the burners are off. Click here for our article on two zone cooking.
You can add smoke by using our GrillKickers or a Pellet Pot then follow our recipe for cooking pork ribs.

 

Beef Brisket


 

What are the different cuts of brisket?
Beef classifications are in order of quality:
Wagyu
Prime
Choice
Select
Certified Angus Beef (CAB-this is an industry standard only)
Avoid select.

What is the difference between the various grades of brisket?
Grading is determined by aging and the extent of the marbling (fat content).
The more marbling the better.

What is the difference between a flat and the point?
A brisket is made up of two muscles, the flat and the point. Click here to see a diagram.
The point sits on top of the flat and is the fatter part of the brisket.
The flat lies underneath and is much leaner.
The flat is what you will normally see in the supermarket.
When you purchase the flat and the point that is considered a whole brisket or a packers cut.

What size is the best?
12 lbs. whole brisket and up.
It is very difficult for most to get results out of cooking a small flat only.

How long does it take to cook a whole brisket?
It depends on the style of cooker and the temperature you are cooking at.
Anywhere from 8 to 14 hours dependent on size at 275 degrees.

Should brisket be trimmed?
Yes. If you purchase your brisket from butcher he will usually do the trimming.
If not, you should remove the fat cap and the silverskin on the underside.

Should you inject a brisket?
At GrillBillies we do with Butcher Prime Injection.
It is very easy to dry out the brisket flat due to its leanest.
The point is more forgiving.

During the cooking process should you wrap the brisket in foil?
This is arbitrary but at GrillBillies we always do.
We wrap at 160 degrees internal temperature. This helps to get through the stall period.

How do you know when a brisket is done?
Some determine by temperature and others by feel.
Temperature doneness is all over the place but 198 to 205.
By feel. When the internal temp reaches 190 start checking. You insert your thermometer through the side of the flat. If goes through like poking through butter take it off. Any resistance, give it another 15 minutes and check again.

How do you cook brisket on a gas grill?
You cook brisket the same as on a smoker with a few exceptions.
You will have to set up your gas grill for two zone cooking shutting half of your gas burners and placing the brisket on the side where the burners are off. Click here for our article on two zone cooking.
You can add smoke by using our GrillKickers or a Pellet Pot then follow our recipe for cooking brisket.

Why do you suggest removing the fat cap on a pork butt?
Contrary to believe the fat cap on butt does not make it juicier or more flavorful.
The fat cap extends the cook and will affect the creation of the smoke ring.
Also it will be removed at the end of the cook anyway.
At around 160 degrees.

Why should I wrap a pork butt?
At 160 degrees usually a pork butt will “stall”.
What a stall means is that the internal temperature of the butt may not rise for 2 hours or more.
By wrapping the butt you are helping to lessen the stall period and it also gives you the opportunity to add sugar, apple juice and honey for flavor and to create a bark.

What temperature should I maintain my smoker when cooking a butt?
225 to 275 degrees.

How do I know when a pork butt is done?
We believe there is no set temperature for when to pull a pork butt off the smoker.
We start checking when the butt reaches 190 degrees.
We take a thermometer probe and push it through the side of the butt (avoid hitting the bone).
If it goes in with resistance we leave it on another 20 minutes and test again.
If it goes through like butter we take the butt off.

Where is the “money muscle” on a pork butt?
The money muscle runs across the butt opposite of the blade bone.

 

Wood



What is the best wood to use for smoking?
The best wood for smoking is a personal preference but there are a few basic rules.
Use seasoned hardwoods only, such as hickory, pecan, apple, cherry, peach, white oak, maple, alder, sugar maple, mesquite, grape, pear, etc.
Do not use any soft woods such as pine.

Should I soak my wood first before smoking?
No. If you soak the wood prior to burning it will smolder and this is the kind of smoke we want to avoid.

What is a primary burn and a secondary burn?
The primary burn is when the wood is lit and is heating up.
In theory, this is when the surface temperature of the wood is below 600 degrees.
As the wood heats up and gets over 600 degrees, gasification takes place in which the wood releases its internal gasses and produces a flame. This is the secondary burn.

Can you combine different woods when smoking?
Yes. The blending of woods is used by many Pitmasters.
Wood blending develops interesting flavor profiles.
Some examples of blending that we use at GrillBillies are pecan with cherry, hickory with apple and peach, and apple with peach.

How long should wood sit after splitting before you smoke with it?
6 months or more.

Which woods are safe for smoking?
Most hardwoods and fruit woods.

What is the proper storage?
Wood storage is fairly basic.
Protect wood from the elements such as UV, rain, snow etc.
Wood should be stored up off the ground and stacked in a way that allows air to circulate around it.

 

Charcoal



How is charcoal made?
Charcoal is made by cooking wood in a low oxygen process.
The process cooks off the natural chemicals in the wood, along with moisture, which results in char lumps and dust.
Briquettes can be made with the charred saw dust and molded into a pillow shape.

What is the difference between briquettes and lump?
Lump is made from various materials, such as scraps from a lumber mill or any other manufacturer that has scraps from woodworking.
At the plant, they will go through the process of charring the lump.

Briquettes are usually made from charred sawdust, which is molded into the briquette.

Can you smoke with just charcoal?
Theoretically, yes, but it happens differently. Charcoal is considered tasteless and odorless when it burns. The flavor that the meat takes on when cooking with charcoal is due to vaporization of juices from the meat being cooked.
With that being said, it can be construed that if the charcoal is made from 100% hardwood, there’s somewhat of a smoking process going on.

What is vaporization?
Vaporization occurs when the juices from the meat being cooked fall onto a drip pan or fire and turn into a vapor which permeates the meat and adds flavor.

What are the most important characteristics of charcoal?
You want to buy a charcoal that is free of additives, fillers, accelerants etc.
Such charcoal gives a better yield, burns hotter, and produces less ash.

Why use charcoal for grilling and smoking?
Charcoal gives consistent heat, cooks hot, is a reliable source, and is great for vaporization.