Love cooking part of beasts on this beast
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Myron Mixon G33 picts finally! This thing is pretty awesome
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Club Member
- Jun 2022
- 966
- Blackstone Valley National Historic Corridor, MA
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The avatar is my Shih Tzu, Gracie Mae. She slept at my side for almost 19 years. We miss her dearly.
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
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Club Member
- Dec 2015
- 2484
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
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Originally posted by willxfmr View PostGreat looking cooker! I'd love to hear your thoughts on its build quality, performance, and value.
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!
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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 smoker
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Club Member
- Aug 2023
- 8
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Cookers:
Alfresco Gas Grill with solid fuel insert
Komodo Kamado - 32
Shirley Fabrication Patio
Memphis Elite Pellet Smoker
Myron Mixon GG20 (for now...)
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?
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Have you tried a water pan? Could this be part of the variation in temps? I know they act as a buffer, or regulator of sorts, due to water's resistance to temp change. If you haven't then it might be a worthy endeavor before throwing in the towel.
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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?
We tested and reviewed the larger version of this big, beautifully designed smoker and gave it our AmazingRibs.com Gold Medal. Fully welded with solid construction, G20 is built to withstand the rigors of commercial and competitive cooking, while providing ease of use for the aspiring backyard pit master.
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!
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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.
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