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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-21-2013, 09:28 AM   #16
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC

Jack's Old South cookers were made by an engineer named Britt. He had a monopoly on some kind of valve used in blast furnaces for steel mills. I believe he was from Birmingham. He bought out the company that made rotisserie cookers with the "ring of flame" so he could have the patent. His team, Britt's BBQ, won reserve grand at Jack Daniels in 2006.
Myron Mixon Smokers are made by a company in Waterford, CT, called Seconn Fabrications, so it is an entirely new operation. Myron likes to use full size aluminum foil steam table pans, so all his cookers are designed to have room for these pans.
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Old 07-21-2013, 11:50 AM   #17
somebody shut me the fark up.

16Adams's Avatar
Join Date: 01-16-13
Location: USA

Somebody say "trash can"?????Big Brother has a 9000$ Klose, little brother has an xtra large huevos verde. I took them on with ribs-picnic pork shoulder and brisket. My Pit Barrel Cooker kicked their arses. Now I fully realize a lot of people (specially yuppie/uppity) types are impressed with "nouns", but the absolute best Q I've ever eaten was cooked by an elderly black man near the Louisiana College campus mid 70's.
His cooking equipment was pecan coals in a double circle co-op can with a metal grate wired on the bucket. My pit barrel cooker might not make the cover of Southern Living magazine, but its going on this years Christmas Card.

But to answer your question. I know lots of patio heroes and all have multiple cookers, no one has nor have they mentioned the MM cookers.

Last edited by 16Adams; 07-21-2013 at 02:05 PM..
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Old 07-24-2013, 06:39 PM   #18
Got rid of the matchlight.

Coffee.Guy's Avatar
Join Date: 01-05-13
Location: Cave Creek, AZ

i recently attended his class in Unadalia and the meat that came out of his smoker was the best i have EVER had!!!

the 60" will hold a 150lb hog, but cost 6k.

Has anyone had any personal experience cooking on one?

Last edited by Coffee.Guy; 07-24-2013 at 06:40 PM.. Reason: spelling
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Old 07-24-2013, 06:46 PM   #19
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

He has the skyline of NYC airbrushed on them? What the...???
Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
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