YOU ARE HERE >> AmazingRibs » Ratings & Reviews » Peoria Custom Cookers Meat Monster Review
By: Max Good
Peoria Custom Cooker’s Meat Monster smokers resulted from collaboration between owner, Bill Cusack, and award winning competition team QUAU. It comes in two basic configurations: the Meat Monster Internal Firebox (MMIF shown above), and the Meat Monster Offset Firebox (MMOF). MMIF places the firebox inside the smoke box while MMOF has a large firebox on the right. QUAU uses the MMOF.
Mike Wozniak of QUAU had been experimenting with cooking on his high quality, insulated offset pit. In 2005 Cusack and Wosniak made a Meat Monster BBQ prototype and QUAU’s trophy collection began growing exponentially.
The thick layer of rolled fiberglass insulation throughout the smokebox and firebox is encased in steel. How thick is it? The two inch walls of the external firebox are pictured above.
Cusack and Wosniak give a detailed explanation of Meat Monster in the video below.
Wosniak is a great guy and talented competitor. Click here for insight to one of his most controversial techniques.
Manufacturer:
Peoria Custom Cookers makes a variety of backyard and large commercial smokers with heavy duty construction and unique designs. This small, privately owned company is gaining strong regional recognition in the Midwest. Although they still have a number of traditional, heavy gauge steel offsets in stock, they are shifting focus to their two new Meat Monster cookers that are fully insulated. One model has an outside firebox, the second has an inside firebox. These unique, fully insulated cookers use very little charcoal and require minimal air movement, thus reducing convection heat and maintaining consistent temperature and internal humidity. They also make traditional offset smokers, large fryers, kettle grills, and vertical lift grates as add ons.
If you’re researching the purchase of a heavy, competition grade smoker, you’ll be hard pressed to find anything but glowing accolades about Peoria Custom Cookers. New owners gush about the heavy construction, attention to detail and enjoyable experience of dealing with PCC.
All sales are currently direct.
Published On: 9/22/2014 Last Modified: 5/21/2022
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This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!
We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.
Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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