If you are looking for a meadow creek sq36 review? Then we have to say that you have got the right place because here you will get an amazing review of this charcoal-fired offset smoker.
The Meadow Creek sq36 is simple in its elegant, thoughtful design. This Meadow Creek PR36 adjustable cooker has a large offset firebox on the right and a chimney on the left.
A clever duct system is also included that helps move smoke from the bottom of the chamber to the top, spreading it more evenly over the cooking area.
The flat top of the firebox can be used to heat side dishes and barbecue sauce, but it cannot open to double as a grill.
We hope this meadow creek sq36 barbeque smoker review will provide you with perfect information about this item. And you can easily make up your mind to purchase this one.
Meadow Creek sq36 Barbeque Smoker Review
This is the perfect choice for backyard smokers who are looking for a better-quality offset smoker than those sold in chain stores.
T304 stainless steel cooking grates can hold 5-6 pork butts and 2 whole briskets. This smoker can be converted to a direct-heat grill for steaks or burgers by adding a grill pan.
This backyard smoker is almost similar to the PR36 BBQ Griller. It has a firebox at the side for cooking offset smoker style.
Direct heat is generated by slowly burning wood and charcoal in the firebox. It is easy to light the coals with the removable ashpan and easy access from the firebox.
Features Of Meadow Creek sq36
If you want to buy this product then before purchasing you have to check the meadow creek sq36 review which will clarify everything. For that reason, you have to find out every single feature.
- The cooking grates are made from rust-free T304 stainless steel rods. They are simple to clean.
- The smoke distributor allows heat to enter the bottom of the cooker. This helps maintain a consistent temperature throughout the entire cooker.
- The internal temperature is controlled by the top and bottom vents.
- The charcoal grate allows the ashes to fall below the firebox so that the fire burns more efficiently.
- The ball valve drains grease, water, and other substances out of the bottom for easy cleaning and washing.
- Keep cool handles on the firebox and smoker doors
- To keep an eye on the temperature, place a stainless steel calibratable thermometer at the smoker’s door.
- The grill body is made from 13-gauge welded stainless steel and finished with black heat-resistant paint in a beautiful matte finish.
Specifications Of Meadow Creek sq36
| Dimensions | 56.5”h x 61.5” l x 29” w |
| Grate Size | 14.5” x 35” |
| 2nd Tier Grate Size | 13” x 34” |
| Surface Of Cooking | 3.52 sq. ft. (507.5 sq. in.) |
| 2nd Tier Grate Surface Of Cooking | 6.59 sq. ft. (949.5 sq. in.) |
| Grate Style | Wire Grid With 1/2” Spacing |
| Thickness Of Metal | 13 Gauge |
| Thickness on Fire Box | 1/4” Plate |
| Weight | 310 lbs. |
| Shipping Weight | 350 lbs. |
Other Options
- Vinyl Cover (+$161.00)
- Charcoal Grill Pan (+$121.00)
- 2nd Tier Grate (+$273.00)
- Insulated Firebox (+$833.00)
- Charcoal Slideout Basket (+$287.00)
- Rib Rack (+$128.00)
- Solid Tires (set) (+$68.00)
- Replacement Thermometer (+$70.00)
- Replacement Stainless Steel Grate (+$287.00)
- Replacement Firebox Grate (+$134.00)
- Replacement Wheel With Tire (+$42.00)
- Replacement Wheel With Solid Tire (+$68.00)
Pros And Cons Of Meadow Creek SQ 36
Pros
- This is the perfect choice for backyard smokers
- This smoker can be converted to a direct-heat grill for steaks
- It has a firebox at the side for cooking offset smoker style
- Direct heat is generated by slowly burning wood
- It is easy to light the coals with the removable ashpan
- Easy access from the firebox
Cons
- A little bit heavier than other products
Read More: Lang 36 smoker review
Instructions for Cooking on a Meadow Creek SQ 36
Season the smoker before you start cooking. Use vegetable oil to lightly spray the interior of your cooking box.
In the firebox, light a charcoal fire. A charcoal chimney starter is the best tool. Start the coals using paper or kindling if you don’t own one.
DO NOT USE LIGHTER FLUIDS AND NEVER ADD ANY LIGHTER FLUID TO ANY PART. This can cause serious injury and foul for the smoker.
Allow the fire to blaze at 225°F or higher for approximately two hours, while the box is empty. This is all you need to do once. Then you can get on with the cooking.
Cooking:
- Before you put any meat in the smoker light the fire in your firebox.
- To smoke, heat the oven to between 225-250 degrees.
- You should not place the meat in the smoker before the temperature has stabilized.
- The firebox will heat up faster than the chimney, so the cooking box will be hotter near it. Larger pieces of meat, such as brisket and butts, should be placed at the cooler end.
- Add your meat once you have stable temperatures.
- Smoking meats include ribs (both spares as well as baby backs), pork butts (also called Boston butts), sausage, kielbasa, and whole chickens and turkeys. Multiple cuts and types of meat can be cooked at once.
- Grilling meats include those that are quick to cook, such as steaks, chicken pieces, burgers dogs and fish, chops, etc. To get the best deal, we recommend buying your meats from the supermarket.
- It can take, depending on the meat, 3 to 5 hours (baby backs cook faster), 7 to 10 hours for pork butts, and 10 to 12 hours for brisket.
- It is best to use charcoal for cooking. Charcoal can be used to add smoke, but you can also add hardwoods such as oak, apple, or hickory for more smoke. Or moist wood chips. NEVER add softwoods like pine.
- A meat thermometer is the best way to determine if your meat has reached its desired temperature.
- Pork brisket and pork butts can be cooked to around 200 degrees.
- Turkeys and chickens should be at least 180 degrees. Place the probe between your body and your thigh. If there is a bulge in the breast, use that as an indicator.
- When ribs are pulled back from the bone tip and the meat is easily separated between the bones, they are done.
- Wrap pork butts, bacon, and ribs in double-tin foil halfway through cooking. Then put the smoker back in to finish cooking. To make the ribs or the butts, add 4 tablespoons of honey and 2 tablespoons of brown sugar. Wrap them in foil.
Wrap as follows
Ribs should be cooked for about 1 1/2 hours, and pork butts or brisket at 170 degrees. This prevents the meat from drying out. Smoking is not affected by a foil as the meat will cease accepting smoke after 140°F.
Season your meats before cooking. If you have an injector you can inject the butts and briskets. A mixture of pork bouillon, seasoning for butts, and beef bouillon can be injected. Seasoning for the brisket is also possible.
Barbecue is a wonderful way to discover the uniqueness of each smoker. You will learn more about your smoker the more you cook it. It’s almost like learning how to drive your car.
Temperature, humidity, and wind all have an impact on the cooking process. We are happy to answer any questions you might have, no matter how easy they may seem.
