Lonestar grillz is just right up the road from me. Never stopped there because I am scared! I'll own one someday. Another dang dang nice pit maker we have here is Gator pits. I'll just have to use my old Texas Original till I can get one of these babies!
Jerod Broussard - I have what I call the mini Mixon. I designed it and Mike Bulen at California Custom Smokers made it for me. I didn't know that the Mixon unit did essentially the same thing - fire hits water pan and smoke and heat are diverted. I love the way mine cooks.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Jerod Broussard dude, I think you need more smokers...More!!!
Did someone say #Stickburner?? Yep, the H20 72XC model. The exterior is 6'x3', so the interior racks, of which it comes with 3, are a couple inches smaller.
Think One i love about my big smoker is ALL THAT FIREBOX ROOM! I can run one fire, run it big or small. Or, run two more modest fires, one on each side. I can run one hotter on the brisket side, and smaller and a little lower on the ribs side. I love being able to run a nice size fire. I can get blue smoke all day long!
Fire Box Picture time!
There is a big water pan which is the heat sink for the smoker. I picked the Mixon because it was the largest stickburner I could fit on the back of a trailer. The water pan does its job really well. Here is a roaring fire bouncing of the bottom of the water pan.
Playing with the fire is fun. And photogenic.
It's hard to pass up an opportunity to show off the fire. This pic has the fire illuminating the firebox well. Oh, and those are our old friends #BoneInBeefShortRibs about to go for a ride in the smoker.
Here is my smoker on the Factory Floor. She'll never be that clean again!
Dude, you can casually put 10 briskets on each rack...and throw in a rack of ribs in an extra spot...
And pork butts, too. Here are 14 butts on a rack, with plenty of room to spare.
And spatchcocked turkeys...Nine on the lower rack. (OK, one of them is whole...request of that #RibLister.)
The smoker does make a good place for taking pictures, too.
And a gorgeous backdrop for food pics.
Here are 57, or 54, I don't remember and am too lazy to count again, Bone-In Beef Short Ribs.
And a few hours later...Yum!!!
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We recently adorned the trailer and smoker with the pictures of barbecue and our little logo.
If you're looking at gravity feeds, have been very happy with the Limo Jr from Southern Q. Racks big enough for full size water pan. Can handle 15-20 rib racks with 5th shelf option.
Doing a cost comparison analysis, the mixon would be 2x the cost for 18 sq. ft. cooking area compared to LSG. Plus I would get more sleep with the LSG.
PBCDad Jambo is 8 sq ft of cooking area, LSG vertical is 18 sq ft, and 31 sq ft with the extra grates for ribs though I would be more inclined to get sausage hooks and hang the ribs
Jerod so you are talking about the insulated vertical smoker, not the offset, okay. I thought you were looking at something of similar form to the Jambo Backyard.
I have owned a MMS-48 for just over 3 years and I love it! The water pan with the automated water fill keeps a constant water leave in the pan and acts as a great heat sink to help keep pit temps consistent. I also use the BBQ DigiQDX2 computer with 2 fans. It makes it sm king almost too easy. Set your temp, build your fire, set up thermometers in the pit and food, and let it work it’s magic. All you have to do is add logs as needed throughout the smoke. It is also big enough for big parties. Only draw back is when I fire it up, I feel the overwhelming need to fill it up. If you have any questions about it, send me a note.
I don't believe any of those photos are real. Can't be. Perfect BBQ? Come on....... Darn fantastic job and photos. A good cooker is just a vessel for a great cook. Your photos prove you are a great cook. Job well done!
Yep the h2o is awesome and loving my 60. Strange thing though I keep getting asked is I'm starting a business lol. First the delivery driver for the smoker back in April, and just recently when I had a 1/2 a cord of hickory delivered as I get ready for the 4th of July. 4 briskets, 4 durok butts, and probably 15 racks of ribs on the menu along with sides.
Jerod
For the gravity fed
Get the charcoal going in the vertical hopper, top & bottom doors open (like an inplace chimney starter). Once lower coals are ready, close top door of hopper. Heat now drawn thru cabinet and once good draw is established, close lower door (make sure ball valve is wide open, don't ask how I know) and hook up diqi Que, set temp.
I start the cooker 45-60 minutes beforehand so the cabinet stabilize. Then add meat, a 4-6" log or 2. Chute holds 9-10lbs charcoal, cooked burns about 1lb/hr at 250. Almost set & forget except for adding another small log every 60-90min.
Coming from pellet poopers, which I still enjoy using for smaller cooks, the gravity fed units are simple & a little more fun since you get to start with fire and have as much or as little smoke flavor as you want.
Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
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