Love cooking part of beasts on this beast
Attached Files
-
-
Go man go!!!
-
Wow. Talk about industrial strength...
Impressive.Comment
-
Great looking cooker! I'd love to hear your thoughts on its build quality, performance, and value.Comment
-
Yowzer!Comment
-
Very nice!
Then I saw the price. Ouch.
Conga rats, man!Comment
-
Congrats on the new cooker!Comment
-
Awesome!!Comment
-
this smoker is very high quality. It weighs 880 lbs, the chute for fuel hold 20 + lbs of charcoal and main chamber door closes like that of a mercedes s class from the 1980sOriginally posted by willxfmr View Post
my only complaint is that it is a bit difficult and messy to clean and the fuel chute drains onto a pan that fills up with ash , so this needs to be emptied at least 2x during a 12 hour cook....one other thing is that the heat transfer chute has a set screw at the bottom so unless you have the hands of a 12 year old, it is almost impossible to loosen or tighten, i just leave it loose and slide it back on like a trailer hitch receiver after emptying ash out
as far as functionality, this thing is efficient and capable. Be sure to use a guru or flameboss to force air onto the fire for predictable temperature control
Myron Mixon is the king, and this unit is not just something he put his name on. It has the features that a pitmaster would look for...double latch doors, heavy duty wheels, access channels for pit probe cables, etc. He really did it right with this one. I have three big green eggs. XL L and minimax and the set it and forget it appeals to me on these... The efficiency the MM G33 provides offers the same set it and forget it convenience
while it wasn't cheap, i have found the reactions from the crowds I've fed so far to be priceless!Comment
-
Willxfmr,
a 20 lb bag of kingsford competition at 250F will run 8 to 10 hrs before you should add more, if you are at 210F you can get 12 to 14 hrs.
i do like to crank it up to 390 after a cook to help clean it a little and to burn off whatever is left in the hopper....
if you use lump charcoal do NOT use bigger pieces, even though charcoal chute is round, traffic jams can occur with bigger pieces of lump hardwood charcoal..
a guru with fan is a must have for this smokerComment
-
Boy, you will be one happy dude fer along time! 👍Comment
-
Wow!Comment
-
Ok, so help a fella out here. I bought the GG20 a year ago and I can't cook on it for crap. I have a Fireboard Pro controller that works great on my Big Joe, but this thing has so much variation from bottom to top I can't get it dialed in. I mean I am seeing more than 100 degrees difference from bottom to top of the smoker. I don't use the water pan, I use B&B charcoal with wood chunks in the ash pan for smoke. I haven't used it in over 6 months just because it is so hard to cook on. I may clean it up (which is also a pain) and give it one last try before giving up and selling it. What have you guys that have this or something similar experienced and can you suggest a solution?Comment
-
There are two articles on Amazing ribs, one on the G20 and the other on the science behind fire control. Have you looked at these?
Personally, I think it always takes a while to get use to your smoker. Learning where the sweet spot temp is, managing the fire, etc.
Don't give up. Drive on! -
That much difference seems odd for that cooker. Thought I had similar issue but my Guru temp probe was bad. Have you checked temps with other probes?
Are your probes too close to the meat? I’d read about that but didn’t believe it until I put the Guru on the dial probe and realized the cooling cloud around the meat.
Also how far into the cook are you seeing the variation? Once the cabinet heats up, it should even out from corner to corner.
Last thing, try the water pan and use hot water.
-
Nice Rig!!
How deep is that chamber...It looks like you could cook a ton!!Comment
Comment