Maiden Voyage on my Myron Mixon G-33 gravity smoker
Great sunny day on Saturday and thought i would light the smoker for the first time .
Menu: St.Louis Style Ribs and Pork Belly Burnt Ends
Both cooked at 235degrees (BBQ Guru )ribs for 6hr ( 3-2-1 ) , Pork belly 7 hrs.
Cherry wood
good first cook!!
This weekend , First tailgate cook ( USC Football ), Brisket and Pork butt on the menu , 40 people
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
Very similar to my Stumps. I just did two briskets, three butts, pork belly burnt ends and moink balls (meatballs wrapped in bacon) for the Gator game here this past Saturday. The capacity on these things is amazing!
I almost went with the Stumps, you are correct, very similar.
The capacity is ridicules .
Glad college football is back!! will be rolling out the pit all season.
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I too purchased a MM G33 and am starting to figure out how to use it properly. It arrived in June 2020 and I've fired it up about 10 or so times.
goal is to cook 16 b/i shoulders and 20 brisket flats at 250 and have all done at same time...or within a couple hours of each other, did it for a socially distant gathering in March, will do again in June for a party of 140 of so. The guru setup is crucial and if i van figure out how to upload picts here i will do so.
Thanks guys, i have some picts of my mm g 33 in action...stored on my cloud so lets see if the analog guy stuck in a digital world can figure it out...
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