Meadow Creek PR60 60″ Charcoal Pig Roaster
$2,335.00 MSRP (add-ons in photos not included)
“It will give you fantastic results whether you are a professional pig cooker or this is your first. I would buy another and not look elsewhere.” –Gerry Pierick
Choose the revolutionary PR60 Pig Roaster and easily roast a whole pig up to a 250 lb. (live weight) without turning the meat. Besides whole pigs, this pig cooker can handle anything you’d do low and slow in a regular smoker, including 30-35 pork butts with the second tier grate. Wood or charcoal fired.
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Description
Smoking a variety of meats on a PR60T Pig Roaster Trailer
Choose the revolutionary PR60 Pig Roaster and easily roast a whole pig up to a 250 lb. (live weight) without turning the meat.
Besides whole pigs, this pig cooker can handle anything you’d do low and slow in a regular smoker, including 30-35 pork butts with the second tier grate. Wood or charcoal fired.
The drip pan creates indirect heat, and the roaster’s design makes it easy to hold a consistent temperature.
You can add enough charcoal to last for 12-14 hours and with the help of a Guru temperature controller, you can safely leave it unattended while you catch a night’s sleep.
These pig roasters are a perfect solution if you want to cook whole pigs and don’t want to purchase a second cooker for general smoking.
The optional grill pan turns this roaster into a direct-heat grill for easily grilling hundreds of burgers and steaks in a short time.
If you need more space, check out the PR72 Pig Roaster for cooking whole pigs up to 325 pounds (live weight).
Cooking St. Louis Ribs on a PR60T Pig Roaster
Meadow Creek PR60T Pig Roaster Demo
Key Features of the PR60 Pig Roaster
Drip Pan
The removable drip pan creates direct heat and is designed to cook slightly warmer on one end so all parts of a whole pig finish cooking at the same time (shown on a PR60T Pig Roaster Trailer).
Drip Tube
Takes excess grease out of the smoker into a bucket or other container (shown on a PR60T Pig Roaster Trailer).
Stainless Steel Grate
The standard stainless steel grate will never rust and is easy to clean (shown on a Caterer's Delight Trailer).
Calibratable Thermometer
Equipped with a stainless steel calibratable thermometer for easy and accurate temperature readings.
Best-Selling Options on the BBQ26S Chicken Cooker
Click the "Customize" button above to select options
Charcoal Pullout
Easily add or adjust your charcoal without opening the lid or lifting the grate (shown on a Caterer's Delight Trailer).
Charcoal Grill Pan
Grill using direct heat with the optional charcoal grill pan.
2nd Tier Grate
Increase your smoker's capacity to almost double with the second tier grate (shown on a PR60T Pig Roaster Trailer).
Doors in Lid
Easily check on your meat without letting out all the heat or letting in so much air (shown on a PR60T Pig Roaster Trailer).
Rib Rack
Maximize your capacity for ribs with the optional rib rack.
Related Stories and Photos
Additional Information
| Overall Dimensions | 44”h x 68”l x 34”w |
|---|---|
| Grate Height From Ground | 27” |
| Grate Dimensions | 24" x 58" |
| 2nd Tier Grate Dimensions | 22” x 58” |
| Cooking Area | 9.67 sq. ft. (1,392 sq. in.) |
| Cooking Area With 2nd Tier Grate | 18.53 sq. ft. (2,668 sq. in.) |
| Grate Style | Wire Grid With 1/2” Spacing |
| Metal Thickness | 13 Gauge |
| Net Weight | 375 lbs. |
| Shipping Weight | 450 lbs. |
| Capacity of Whole Pigs | Single Grate: 200 lbs. |
| Capacity of Pork Butts | 2nd Tier Grate: 30-35, Single Grate: 18-20 |
| Capacity of Racks of Ribs | 2nd Tier Grate: 15-25, Single Grate: 8-12 |
| Capacity of Whole Briskets | 2nd Tier Grate: 16-18, Single Grate: 8-10 |
| Capacity of Whole Chickens | 2nd Tier Grate: 40-45, Single Grate: 21-24 |
| Capacity of Hamburgers | 2nd Tier Grate: 135-140, Single Grate: 70-75 |
Features of the PR60 Charcoal Pig Roaster
- 13" tires
- Stainless steel calibratable thermometer
- Cooking grate is made of rust-free food-grade T304 stainless steel rod and easy to clean.
- Slanted drip pan drains the grease to the outside of the unit through a drip tube.
- 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.
Eric white –
I love my PR60 it gives you the heat you hours and the right amount of smoke. I am very happy with it and when it’s time I will buy another one. Great job meadow creek.
Ernie Nick –
I was having difficulty getting a PR60 ordered from the dealer nearest to me. I contacted Meadow Creek directly. They immediately hooked me up with a dealer and before I knew it, I had the smoker heading my way. I have nothing but great things to say about everyone at Meadow Creek BBQ and the dealer who helped me make this happen.
I have had the smoker for about a year now and have done quite a few catered and charity cooks with it including briskets, ribs and pork buts. The biggest cook was a 125-pound pig and 5 large pork butts at one time. There was plenty of room and everything came out great. In fact I think this was the best pig I have ever cooked thanks to the PR60. Better and easier then on my offset smoker. I have 5 turkeys and 4 hams to do for thanksgiving. I’m really looking forward to this cook because I know everything will come out fantastic on this smoker cooker. I’m ordering up the charcoal pan for it because I’ve been getting requests for chicken and steak cooks that are beyond the capacity of my barrel cooker. If everything keeps going well, I will be ordering the BBQ42 or 64 chicken cooker in the spring.
Thank you Meadow Creek for a cooker that is so good words can’t describe it. You have to just get one and try it for yourself. You won’t be disappointed.
Jeff Robbins –
This weekend I rented a MeadowCreek PR60 from Sussex County Rentals in NJ to smoke a whole pig for my 50th birthday. We invited 85+ folks and picked up a 115 pound pig, and had at it. I have an offset and chimney smoker, and have done a pretty good job of running a smoker, but Saturday was my first pig. We decided to foil the grill and do the pig belly up, we used white oak and kingsford competition charcoal. I may have overestimated charcoal (used 5 bags 90 lbs plus the oak) we started the cook at 9, and the pig was done by 10 am the next day. I spent the night checking the smoker every 2 hours, and it held the temp at around 275 all night. I definitely could have spent more time sleeping. I was a bit nervous about not having the pig done in time, and it was. The smoker is amazing, with very heavy steel, easy to use adjustments, and the handles on the grate made it easier to lift the pig out for the pig picking!
The only big warning I have about the smoker is that is heavy, and you will want a good set of ramps to get it into and out of your vehicle, and it is not an easy lift it up. All the mass makes for great heat retention, so win for the food, challenge for the back!
John Zellers –
I used my PR60 finally last weekend for the first time due to my emergency back surgery. I used the charcoal grill pan for my friends babies 1st birthday party. I did 72 Hamburgers and 60 Hotdogs. That thing worked like a champ. I now have my son and daughter in laws baby reveal party to do here in June. I bought it to do Pigs, Pork Butts and Ribs on but it might be the best charcoal grill I ever owned. I do have a remembrance get together to do where I’m making Butts, Hams, Mac and Cheese and Smoked Baked Beans so I’m getting closer.
Bus walker –
Amazing cooker,cooks the same everytime.
chris bush –
Awesome cooker very versatile not only do I cook whole hogs 250 lbs. Plus on it but I also treat it like a offset smoker and turns out amazing brisket ,ribs and anything else we think of
Larry Boyce –
I’ve had a few different cookers from Meadow Creek over the past 8 years, I use them commercially and they have all preformed excellent. I never really understood the reason for just a pig roaster, I could do that on a TS250. That understanding changed a couple of months ago when I used the PR60 for the first time. I cooked 2 hogs, 1 on the TS250 and one on the PR60. They both came out great, but I must say it was a little easier on the PR60. Since the I have added the PR60 to my arsenal and have found it has many other convenient uses other than just hogs. Great cooker!
Larry Boyce @ LarryDee’sBBQ
Dave Hunter –
We have three PR60 and one PR72. We have the second tier racks for all of them. We run from one to all four cookers on a daily basis. You can cook anything on them from a whole hog to vegetables and everything in between.
Scott uhrig –
Awesome cooker very versatile not only do I cook whole hogs on it but I also treat it like a offset smoker and turns out amazing brisket it is easy to maintain temp which surprises me for not being insulated. hands down would buy another one in a heart beat only down fall is the paint
Gary Ferrell –
Had my PR60 with 2 grates for almost 4 years now and it always provides great results on eveything from whole hogs whole cabrito to briskets and even prime ribs will definitely cook whatever you put in it
Gerry Pierick –
I have to give this an over-whelming 5 stars! It will give you fantastic results whether you are a professional pig cooker or this is your first. It holds a variety of temps very well so whether you are cooking low and slow hogs, brisket, pork shoulders, whole lamb (well you get the idea or 400° baked potatoes for an army, this cooker will do it. I would buy another and not look elsewhere. If you join the Meadow Creek Equipment Owners group on Facebook, you also have the luxury of getting real help from real people who are hobbyists and professional caterers alike. Best cooker with best results and versatility (along with the BBQ42) I’ve ever owned (and I’ve owned 23 cookers).
Craig Shambaugh –
This not only will handle a whole pig but will function as a smoker for shoulders, briskets and anything else you want to smoke. Add the second tier grate for double the capacity when not doing a pig. I have used the second tier grate while doing a 130 pound pig to hold additional items (careful with what you load above because it will drip down on the pig). I use the BBQ Guru controller to control the unit and it is worth the investment when cooking with lump charcoal and flavor logs. Loaded with 80 lbs of lump plus 6 apple wood split logs will run for 17 plus hours at 235 degrees.