Meadow Creek TS-70p Offset Reverse Flow Smoker

Smoking a pork butt on a meadow creek ts70p horizontal tank smoker, offset smoker

[@BryanPresnell]

Hey guys thanks for the view. I would like to provide a rating but it's the first offset smoke I've had so I don't have much to base it on. This Smoker is built well. I am a Certified Industrial Welding Inspector and can say they spent time in cutting, fitting and welding this Smoker. So from a labor to build value I would say the price is fair. I just depends on what value you put on quality of workmanship. Would a smoker of lesser build quality cook as well, maybe, but it will not last a lifetime like this one will.

[@Trueblue-dk2px]

That is a great smoker I would seriously like I almost got 1 thanks for the video post I could really see the space inside the grill on the meadow creek website ... put more videos up if u can bcuz it will temp me to max out a credit card lol

[@timmartinez135]

Bryan, great review! I want this so badly, sadly they are very expensive and out of my reach.

[@Qbal8]

Thanks Bryan for making a video on the TS-70P. I've been looking at this smoker for a long time but like you said, there just wasn't too many videos on it. On a scale of 1 - 10, what would you rate it? Can you please make some more videos with it? That pork butt looks really good!

[@BryanPresnell]

Check out my follow up video on how I set this Smoker up and some modifications I've made to improve it.

[@stevedaugherty8578]

How is your paint holding up on the outside...? Especially around firebox

[@BryanPresnell]

The paint is holding up well. I think the insulated fire box goes a long way in protecting the paint job.

[@stevedaugherty8578]

Do you ever wish you had the slide out charcoal basket?

[@BryanPresnell]

Not sure, I've thought about making one at work and trying it out but I'm still having fun trying to master cooking with all hardwood. I will admit it is much easier to control temps cooking with charcoal.

[@stevedaugherty8578]

I checked them out on Saturday, I'm only an hour from New Holland, Pa. I do my smoking currently on the Big Green Egg but I'm ready to use wood and have more room... I feel I don't get the smoke flavor I'm after on the egg despite the amount of wood chunks I use. With the price of 700 dollars for delivery of a Lang, I can have this smoker with my options I want for the same price.

[@BryanPresnell]

I have a big green egg type kamado cooker/smoker also and found they work great for charcoal "set it, forget it" roasting, but not for smoking. I have found that you have to have even and consistent smoke coming from a properly burning wood fire to get good smoke flavor and because you have to smother the fire in a big green egg to keep the temps low, good smoke never develops. I will forewarn you that smoking with all wood is challenging and requires constant fire maintenance about every 20 to 30 mins. Don't go down the all wood smoking road if you dont want to make that kind of investment in time, it is definitely worth it though if you do 😉