Meadow Creek PR42 42″ Charcoal Pig Roaster
$1,975.00 MSRP (add-ons in photos not included)
Quickly and easily roast a whole hog up to 125 pounds (live weight) on this entry level pig cooker from Meadow Creek—without turning the meat or adding charcoal! It can also do anything low and slow, including up to 24 whole chickens or 20 pork butts using the second tier grate. Wood or charcoal fired.
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Description
Quickly and easily roast a whole hog up to 125 pounds (live weight) on this entry level pig cooker from Meadow Creek—without turning the meat or adding charcoal! It can also do anything low and slow, including up to 24 whole chickens or 20 pork butts using the second tier grate. Wood or charcoal fired.
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Additional Information
| Overall Dimensions | 39”h x 52”l x 30”w |
|---|---|
| Grate Height From Ground | 25” |
| Grate Dimensions | 20” x 41” |
| 2nd Tier Grate Dimensions | 16” x 40” |
| Cooking Area | 5.69 sq. ft. (820 sq. in.) |
| Cooking Area With 2nd Tier Grate | 10.14 sq. ft. (1,460 sq. in.) |
| Grate Style | Wire Grid With 1/2” Spacing |
| Metal Thickness | 13 Gauge |
| Net Weight | 250 lbs. |
| Shipping Weight | 300 lbs. |
| Capacity of Whole Pigs | 100 lbs. |
| Capacity of Pork Butts | 2nd Tier Grate: 18-20, Single Grate: 10-11 |
| Capacity of Racks of Ribs | 2nd Tier Grate: 10-12, Single Grate: 5-6 |
| Capacity of Whole Briskets | 2nd Tier Grate: 8-9, Single Grate: 4-5 |
| Capacity of Whole Chickens | 2nd Tier Grate: 22-24, Single Grate: 12-14 |
| Capacity of Hamburgers | 2nd Tier Grate: 70-80, Single Grate: 40-45 |
Features of the PR42 Charcoal Pig Roaster
- Cooking grate is made of rust-free food-grade T304 stainless steel rod and easy to clean.
- Stainless Steel Calibratable Thermometer
- Slanted drip pan drains the grease to the outside of the unit through a drip tube.
- 13" Tires
- Top and bottom dampers to control the temperature and a removable charcoal vent in the bottom of the roaster.
- Grill body is made of 13-gauge welded steel and painted with black heat-resistant paint in an attractive matte finish.
Ron Herman –
I bought my PR42 used a few years ago…and have thoroughly enjoyed smoking on it. Been about 8 years I think…since then have used it for MUCH MORE than just whole hogs. I have done 2 or 3 whole hogs, a few dozen full pork shoulders, hams, pork belly. Also have smoked venison sausage, wild pork sausage, cornish game hens, bologna, chicken wings, venison tenderloin, bear roast, wood duck, pineapple, beef brisket and slab after slab after slab of pork ribs. I have the additional upper rack to expand my cooking area and use Royal Oak lump from Walmart (USA bags only) and this thing never fails to deliver. It is a bit fuel hungry but is dependent on wind, temp, humidity, etc…. An outstanding smoker and I plan on getting something for smaller smokes….and then sandblasting and repainting the PR42 to save for big cooks or whole hogs. Well built, performs as described and is much more versatile than Meadow Creek alludes toward….. My only complaint…is it take a bit of fuel to do small cooks making it not as efficient but that is true with any smoker…but the PR series more so than a system with insulated firebox. Great smoker though….will always have one.
BRUCE STEWART –
Bought the pr42 15 plus years ago. And still the Best Buy Ever. 100lbs pig, beer can “chickens”,all types of meats. Any and all questions answered. My thanks to all.
Steve Kagan –
One of my great pleasures over the past 7 years has been cooking on the PR 42! I’ve done whole pigs, brisket, ribs, turkey, salmon, and shoulders with amazing results!