The Meadow Creek TS-60 is built like a tank.  The smoker itself weighs 425lbs minus the trailer.

As you can see here this unit has a charcoal basket in which we definitely had problems pulling out.

Charcoal / Wood basket

We were able to maintain a temp of 300 degrees for 3 hrs off of one split of wood and 10lbs of charcoal.  We were able to maintain the temperature as long as we added a split every hour thereafter.

Here is a few photos that will give you the idea of the guage of metal  and fasterners you’re dealing with which accounts for this smoker’s awesome ability to hold the temperature .

Open lid Note the thickness in metal

Fastener although opened here, it helps keep the heat in

We put a 15lb brisket on the bottom grate which is deeper than the top grate.  We put 2 pork butts on the top grate but we found that all 3 could fit on the bottom grate as well.  We was also able to put 3 racks of st. louis cut spares on the top grate and enjoyed the fact that we didn’t have to spin or flip them to make sure of an even cook thanks to its reverse flow draft.

Our meats were actually off but check the rack real estate!

The heat was controlled by the dampers on either side of the firbox(pictured below).  These dampers did get hot after some time but that was expected.  They control the temperatures on this bad boy quite effectively

Dampers to control temperature

Smoke stack with damper to allow smoke to escape

Removable ash pan to allow for easy dispose of ashes

Trailer option comes with a mini storage unit idealy for wood spits

We placed some spare spits of wood on the firebox as they were on deck prior to going into the firebox and they actually caught on fire thus confirming some of the leakage in the firebox.  We were told after our first day of use and being disappointed with its fuel consumption that the newer models have an insulated fire box.  The amount of lost heat from the firebox alone begs for the aforementioned insulated firebox.  As far as the meat, our meat came out awesome and it’s a pretty good cooker

Pros

Heavy gauge tank like build helps ensure even cooking

Cook area is impressive, even better than it looks

Cons

Very heavy on fuel consumption(due to non insulated fire box)

Charcoal basket can be difficult at times to pull out especially when fire exists

Mike Fay is the President of the Mid Atlantic Barbecue Association. He is also the pit master for his own barbecue team Aporkalypse Now. In his spare time, he cooks with Jack’s Old South BBQ Team. When he is not cooking BBQ, he is thinking BBQ. So it is of no surprise to me that when he contacted the folks at Wusthof knifes with an idea he had for developing a knife for use by competition BBQ teams, they were more than receptive.

When Mike asked me to test drive the new knife I was a bit apprehensive as I am a self proclaimed electric knife kind of guy. I will freely admit, anytime I need to slice, if possible the Cuisinart is coming out. So what I am saying here is the test is being conducted by a manual slicer challenged person or MSCP for short. I guess in today’s politically correct world it is still ok to refer to one as slicer challenged, if not, I apologize in advance for any of you who may be offended. For those that are not offended, just give me a minute, I’ll get around to you sooner or later.

First few tidbits from the designer, the knife is “34cm (14inch) long thin bladed slider 54mm deep at the heel with a radius cutting edge hollow ground to reduce drag.  The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no saw markings.”

Mike goes on to say, “The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.”

I don’t know about all of that arm tracking and angle of attack on the meat but here is what I do know. I cooked a brisket flat and pork butt to act as test specimens for my scientific experimentation. I first tried my hand with the brisket. Keeping in mind I am self admitted MSCP. I was able to slice the brisket into various thicknesses with one draw of the knife, from very thin to, as contest cuts go, very thick. Mike had told me the knife was designed to cut on the draw, not going forward.

I did find it necessary to hold my thumb in the vicinity of the cut on the side of the meat closest to my body to avoid tearing the bark. I found with a little practice, I was able to produce slices of even thickness, all with just on stroke, just like he said. The same held true when I cut the pork. I first sliced the money muscle, then a few other choice muscles, all with similar results.

Being from Maryland and a proponent of pit beef sandwiches I thought what the heck, why not give the blade a go on a nice hunk of pit cooked top round. Years ago, at the numerous “Bull Roasts” held around the State, the ONLY way to slice the beef was with a blade. Knife skills were needed to get thin slices and those using an electric meat slicer were thought to be serving lesser product. In the past 15-20 years most pit beef cookers have all went to deli slicers. With this move knife skills for most went away as well.

I am happy to report the “Big Meat Slicer” tore through the top round like a champ.  The knife turned out mound after mound of prime sandwich slices. That is, once I got the hang of it. After using the product for a day or two it seemed even I, a known MSCP, could slice meat like the butchers of yesteryear. That is really saying something, about the knife I mean.

Aspect comparison with other popular knives

Overall, the knife performed as advertised if not better in my humble opinion. With a little practice, even I was able to turn out a decent slice, time after time. My only suggestion would be to include in the accompanying paperwork some instruction noting the knife is designed to cut on the back stroke. If you purchase one, be sure to add an order for a large sized blade cover, chances are, you won’t have anything large enough in your current knife bag, this thing is the Ultimate Big Meat Slicer for sure.

Wusthof Ultimate Big Meat Slicer

$139.000

Available at www.mabbqa.com

George Hensler – Who Are Those Guys Blog

BBQ Radio is alive and doing well in the world of BBQ, and “radio” is becoming a good source for the latest BBQ information. Most shows are not going to be dialed up on your old AM/FM radio, they stream the shows, live via the internet. Very easy to pick up the show no matter where you are, and if you happen to miss your favorite show, you can listen, at your convenience in the archived shows.

www.OutdoorCookingChannel.com has really been taking off with the on-line talk show shows. Outdoor Cooking Channel has been started by Kevin Bevington of www.HomeBBQ.com. Great shows offered on this site, always some great BBQ information available. One of the most popular shows offered on the Outdoor Cooking Channel is Greg Rempe’s BBQ Central Radio Show.

Greg always has good BBQ information going out on his show, and he always gets the top names in BBQ and grilling as guests on the show. Tune in live every Tuesday at 9:00pm EST.

Another very popular show on the Outdoor Cooking Channel is “In The Hut” with Huck Jr. If you are reading this post, you are probably familiar with this show, yes it is the same Huck’s Hut………

Bruce McCall, aka, Huck Jr., has been diligently working on his site, and show. I use to download his shows onto my i-pod through i-Tunes, which you can still so, but now I prefer to listen to the live stream on the Outdoor Cooking Channel. Bruce is a true BBQ die-hard, and also gets great BBQ information out to his listeners. As of late, Bruce has had a regular panel of BBQ experts on his show, consisting of :

George Hensler from, Who Are Those Guys? A GREAT KCBS BBQ Competition team. Author of Startin’ the Fire. George always has good information, and can explain things where even the novelist cooks can benefit from his segments.

Another regular guest on Huck’s by-weekly board is Chad Ward from Whiskey Bent BBQ. If you want BBQ passion, Chad has it! More about Chad in a bit.

Huck Sr. is also a regular on In The Hut, talk about BBQ knowledge, Sr. has it. There is always a wide variety of BBQ topics discussed on Huck’s show, and Sr. has had experience with most of the topics. He is a walking BBQ encyclopedia, he just needs some help with his hats. Part of the entertainment is to check in every show to see what hat Sr. is sporting. I do have a suggestion for an upcoming show…….……..some how, I don’t think he will be taking my suggestion! lol

I really enjoy “In The Hut”, please join in by-weekly on Tuesdays at 9:00pm EST.

Darryl Mast has been doing a lot of shows on his BBQ Super Stars.

Darryl has numerous BBQ videos on you-tube, some great interviews, and how to BBQ videos.  I saw Darryl working at the FBA Smoke on the Water event, this past February, in Winter Haven, FL. Darryl is very dedicated  to BBQ, and he shows his passion through his shows. Please check out Darryl’s web-site for times & days of his show.

The latest BBQ radio show on BBQSuperStars.com is Chad Ward from Whiskey Bent BBQ hosting “In The Pit, with Whiskey Bent”. Chad has been doing this show now for, I believe 4 weeks, and I have thoroughly enjoyed his show!!! I have had the pleasure to met Chad and the Whiskey Bent BBQ team, and I know their passion for putting out top notch BBQ. These guys are professionals through and through, and are always willing to extend a helping hand to their BBQ brethren.

Chad started his show doing only a one hour show every Tuesday at 7:00pm EST, but quickly has realized that there is just so much content that they are trying to get into each show, they have been extending his show by a half hour each week, I do not know if this will be a regular schedule for “In The Pit”, I, for one, hope it will be.

One theme that Chad focuses on is helping folks that are interested in BBQ, take that next step and throwing their hat into the competition BBQ arena. There is a lot of interest in competition BBQ out there, but most folks do not know how to, or are unsure of taking that next step into competition BBQ. Chad has been more then happy to answer any questions to help teams reach their competition goals, and at the same time help the growth of BBQ as a sport.

One thing about all these shows, when watching the live stream, that I really enjoy, is the live chat during the show. This is a good way to not only listen and enjoy the show, but to have an active part in the show. Many of the host will answer some questions directly from the chat, and it is a good way to met other BBQ folks that are passionate about this sport. I know that many times, for Chad’s show, the chat has started before the show is on the air, and continues after the show ends, great way to catch up with what’s new in the world of BBQ.

If you are into the BBQ scene, or just curious and want to find out what the BBQ family is about, check out one, or all of these great shows, and make sure to participate in the chat, it is a great way to met some new friends.

Keep your fire stoked…

Doug

We’ve been having a lot of sauces and rubs to review as of late which brings us to one of “Pig of the Month’s” latest offerings…Miss Scarlet’s Carolina Red BBQ Sauce.

Some may not know but Carolina Style BBQ Sauce tends to be thin and vinegar based.  By the title, we kind of knew going into it, what the consistency of the sauce was going to be.  We must say that this one did not disappoint.  Our test subject for this sauce was some pulled pork that Sr. had made.  I’m a little more biased to the thick and sweet BBQ Sauce but this wasn’t bad at all.  Sr. is not partial to any particular BBQ sauce.  This was a huge hit with Sr.  If you like Carolina Style BBQ, this is the sauce to try.  We give this sauce 3.5 Huck Starts out of 5.  This sauce can be purchased HERE.

Here is another product from Mr. Bar-B-Q.  The Hydro Grillblaster.  We received this unit and put it throught its paces.  Hit the jump to read more.

This interesting grill brush was kind of a favorite from the start.  The real estate at which the brush covers is wider than most grill brushes.

This brush has a sturdy plastic body with a pretty decent reach.  The reach kind of reminded us of the tools in the 18-piece set we reviewed last month.  At first we were a little skeptical about how effective the water sprayer would work but we have to say it worked like a charm and got the grill cleaned in no time.  This product works great by just using the brush alone however the water sprayer just makes the job that much easier. The blade at the head of the brush is pretty heavy-duty to get to that stubborn grit that can build up on your grill.  This package also comes with a replacement brush.

Pros: Heavy Duty, covers a decent area, sturdy head scraper

Cons: Can be viewed as bulky to a novice griller/BBQer

We give this product 4 Huck Starts out of 5.

To see this product and more of Mr. Bar-B-Q’s products click here

We just received our first shipment of Blues Hog’s newest sauce called “Smokey Mountain” some may already be familiar with the sauce line made by Bill Arnold. Bill has quite a reputation for creating unique and powerful sauces that are useful in both competition and the backyard. His new sauce called “Smokey Mountain” and clearly follows in the tradition of his other sauces and is destined for greatness. I’ve listed some characteristics below to help break down its unique personality.

Color: Red/Mahogany/Brown

Viscocity: Slightly thinner than Blues Hog Original.

Flavor Profile: Complex but smooth sweetness, very slightly smokey with a warm heat to finish and a chocolate like vinegar twang. No single characteristic is overwhelming. It is less sweet, but warmer than the Original Blues Hog.

Notes: Cooks onto meat with a nice shine.

Here is a close up picture of some wings that I cooked to test the sauce…the color & shine  is evident here.

-Tim Bryan, Pitmaster Green Leaf BBQ

www.greenleafbbq.com

This is a very interesting product of Mr. Bar-B-Q.  What you see here is an 18-piece set which includes 1 spatula,1 set of tongs,1 knive,1 basting brush,1 fork,1 grill brush,4 skewers, 8 corn on cob holders.

One thing we liked about the tools were that most pieces had very long handles so that you’re not smoking your hand when you are trying to flip or take food off of the grill.

The Tongs are super sturdy yet it doesn’t test your manhood when you’re grabbing an item with them.  The on the butt of the spatula handle is a bottle opener, how cool is that?  The set comes in a pretty cool carrying case and as you can see this is no bargain basement product.  This set is built to last!!!  We give this product 5 huck stars out of 5!!  Visit their website to see about this product and more here and join their facebook page for the latest and greatest about the company here.

TastyLick’s new Secret Sauce is the latest creation from the Smokin Guitar Player, Fred Bernardo of Fred’s Music and BBQ.  We talked in depth with Fred about how this sauce came about and what he seemed to be most proud of is that the sauce consists a combination of some of his rubs that he had already created.

On to the review!!! We tried this sauce on grilled shrimp, chopped BBQ and some chicken.  The sauce is sweet and at the same time a little tangy.  This sauce brings one product to mnd and that’s Blue’s Hog and as you all would probably agree, that’s not bad company.  We’d give this product 4 Huck stars out of 5.

***Fred Bernardo, owner of TastyLick’s and Fred’s Music and BBQ supply is a sponsor of this website however this in no way affected the outcome of the review as we may have not reviewed it if it was subpar***

Ok gang, here is our take on Draper’s bbq sauce and all purpose rub.  For our test, we used some chicken thighs.  Draper’s all-purpose rub was applied to the chicken with a little EVOO.

We grilled the chicken and when it was almost done, we dipped half of it in bbq sauce.  Back on the grill, the chicken went for another 15min.  We also made chicken without the sauce to get the full effect of the rub.  This produced a very traditional bbq flavor.  One of the must haves in our book is that the rub does not over-power the meat.  Our meal still tasted like chicken so that of course was a good thing.  You’ve read in the past some of our taste tests have been items other than meat.  Well we tested the rub on potatoes and received excellent results.  The BBQ Sauce that we added to our chicken really kicked it up a notch however, most importantly, it didn’t overpower the chicken taste.  We’d like to give both products 4 Huck stars out of 5!!!

Check the following link for where to purchase Draper’s BBQ Products

The other day I was reading a nice blog from my friend Wilfred “Fred” Reinke, also know as Oshawa Ogre. In his blog he was talking about the relations and friends that BBQ has created for him. That made me stop and think for a minute, how many friends, relationships, and dare I say families, have started over a good plate of BBQ?

Fred sporting his Hogs Gone Wild BBQ T-Shirt

Fred referred to the BBQ community as, “a very close knit community. It is amazing to me that friendships can develop with people that are 1000?s of miles away but yet it feels like we are neighbors.” I am finding that to be true as well, yes I know there are the differences amongst folks anywhere you go, but for the most part, about 98% of the time, I have found BBQ people to be good honest folks, and are always out for a good time!!!

I am very new to the BBQ community in comparison to may teams out there that have years of experience and knowledge in the world of BBQ, and I am sure they have seen many teams come and go over the years. It is said that if a team can make it through the second year of competitions, that they will have longevity in this game. Many teams get started and have the momentum behind them the first year, everyone is all excited and happy to just be out there in the field. If they are luck they get to take home a couple of awards, and some bragging rights. Then the second year sets in, and the competition scene may start to become routine, and they begin to realize, “Hey this is a big commitment, not to mention, a lot of work!!!”  Next thing you know there is a for sale sign on their smoker in the front yard. From what I can see, many of the teams that have been around for a while have a few things in common, they all can cook great BBQ, they all love winning and they all enjoy socializing with other teams, and people interested in BBQ on all levels. To them this is not only great way to satisfy that need for competition, but it is also a social event.  Anyone who wants to enter this arena is welcomed with a smile and a hand shake. Folks will get involved with competition BBQ in many different ways, be it through a friend who is already on a team, just showing up at an event and getting interested that way, for me, I guess it was mostly on-line. I started making “friends” on Facebook, and Twitter, mostly. I was not getting much of a challenge at my “real job”, oh, who am I kidding, a monkey could replace me at work, and no one would be the wiser. I needed some type of release from the mundane  everyday routine, but how to get started?  To me, getting out there and connecting with people I do not know, is not something that comes naturally for me, I’m not real relaxed around new people, not what you would call a real smooth talker, but on-line it seemed to come to me much easier, I am no good on the phone, and in person, well you get the idea. On-line is a good ice breaker, for me.

Two friends I have met on-line, Fred and Chad

Many teams are using on-line networks to not only promote their teams, but to also make connections and learn new techniques. For me really the first person who I connected with was Chad Ward from Whiskey Bent BBQ, he has been instrumental in me getting involved with competition BBQ. This is an all around great team, please visit their web-site at www.WhiskeyBentBBQ.net to learn more about their team.

Shawn watching over us at 2011 Lakeland Pigfest.

Another person I met on line and have formed a friendship with is Shawn Reagan from Boca BBQ. Shawn and I have cooked together a couple of times now, and I have learned a lot from him. Shawn came out and helped us at the 2011 Lakeland, FL Pigfest, he just jumped right in and help out. Great guy!!!

We have also had great fun meeting folks like Tim from Tiki Time BBQ, the guys from Beachneck BBQ and of course the whole crew from Team Unknown BBQ.

The commendatory amongst the teams is just incredible. At the award ceremonies you are always hoping to hear your name called, but you also find yourself cheering loudest when a team, that has friends on it, get to make the walk up to the stage. Yes, it is a competition, but everyone is supportive of all teams competing, it really makes for a good time for all, win or lose. I see much of the same type of things happening on-line as well, we have connected with folks across the country, from FL JM from www.celebritygrillshow.com all the way to CA Tim from www.greenleafbbq.com. up north to Tom with www.BigButzBBQSauce.net in Wisconsin, to deep in the heart of TX with Chad with 3CS BBQ CO. out to the heartland of  Nebraska Michael at www.bandiolaspice.com and Bert in CO. with www.FruitaWoodChunks.com, and of course Huck’s Hut, but you already knew that. Then there are the international friends, Fred of course, you can become his Facebook friend under Wilfred Reinke,  and Danielle or better known as Diva Q,  both from Canada and very nice people. Even getting support from across the pond, from Hanneke in the Netherlands you can find her great blog at www.thedutchesscooks.com. This is just a very short list of some great people within the on-line BBQ world, being active and enjoying time with these people and others can become part of your regular live. It has become a great way to keep in touch and share information. Soon you get to know these folks with whom you regularly speak with and start having other relations with them, outside of BBQ. One is having an operation, another has issues with their kids, another has a sick relative, and you truly want to be there for support.

Please visit www.pigogthemonth.com

I have also been luck enough to meet Lea Richards from Pig of the Month. She and her great service provide some really good BBQ and sauces via on-line ordering. They believe that we can help each other out, and has decided to be our first team sponsor. This is very important to any BBQ team, sponsors are not only a great way to get our name and the name of our sponsor out to the public, but it helps to make competition BBQ stronger as a whole. I will always do everything possible to help out any organization that decides to sponsor my team, and I know that this is just the beginning of a great long relationship between Hogs Gone Wild BBQ & Pig of the Month. Please visit Lea’s GREAT web-site, and take atvantage of some of their awesome products. I know what some folks will say, BBQ through the mail? Come on, how good could that be, well I’ll tell you, I have eaten a lot of BBQ as a judge, and her pork was right up there with some of the best I have ever had!!! ( and that’s the truth).

Family and friends is what it's all about!!!

...but a few of these don't hurt!!!

If you give it your all, you will get so much in return.

When the line between life, family & friends begins to blur, you have a true since of where this journey, we are all on, has taken you, and there will be peace. I’m not saying that BBQ will become the center of the universe or anything like that, but I think it has become an avenue, at lease for me, to great times with great people. BBQ folks of the true salt of the earth people, and I hope everyone out there will go the a BBQ festival in their town, or even better enter a BBQ competition. Take that leap, it would hurt, trust me there are plenty of good people to help you get back up and brush off, and start again!!! I feel like I have found were I belong, amongst loved one’s and close friends, working at a passion that is known simply as BBQ.

Visit us at www.hogsgonewildbbq.com