myron mixon

There is NOTHING unique I am doing here. Just a bit of experimentation as after Harvy, the divorce and stuff I took a break to lose 100 lbs. Now that I have – I can experiment. Any of you who know me, know my impact on what we call the dawn of the “internet” bbq master. This is an...

Getting ready to pull the trigger on my next smoker. Need something with a bit more room and liked the idea of the gravity feed models. From what i read, both the Mixon and the T&K make great products. Looking for experienced advise from those that have used both. I like the way the Mixon...

Long time viewer of BBQ Brethren, finally got an account... So I have been smoking pretty hard for about 5 years and even recently went to Comp Q school, so I got an okay knowledge on how to do things when it comes to BBQ, but still learning... But anyways, last year I purchased a Lang 48...

I'm upgrading from my BGE to increase capacity and am having trouble deciding between these 2 gravity fed smokers. Both are about the same price/capacity. Both look to be pretty high quality with good reputations. I've found more reviews on the Stumps but am leaning towards the Myron Mixon at...

Hello, I am wondering if anyone out there who owns one of these can share their experience. I have not had the chance to see these up close... Any pictures of the cooking chamber/water pan would be great. I would love to see the transition for the fire box to cooking chamber. Thank you for...

I'm excited about me new gravity feed smoker. I had already ordered my XC when I saw the prototype. Since this is a set it and forget it smoker using my Guru, I may have time to cook at home again. I'll post more when I fire it up!

let the debate begin: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...?

I hung out at the MD BBQ Bash for a bit yesterday. I took a bunch of photos and ate a bunch of food. Was anyone else there? I met Myron Mixon and got a picture with him - that was cool. Below are a few photos and there are a bunch more that I posted on my blog to save the forum some photo...

Kevin Sandridge, here. I love eating, talking about, and writing about BBQ. Started a blog about it about two years ago, and have really enjoyed getting to know local Florida Cook Teams, as well as BBQ folks abroad (Larry from BBQ Grail, for instance). Myron Mixon - Jack's Old South BBQ...

This class involves open pit cooking techniques, so I think it belongs in Q-Talk. Looking at the JOS site, I spotted something new: BBQ Memories Class January 7-9, 2011 In a time less complicated, when men barbecued out of necessity more than out of desire, BBQing was a way of life. It wasn't...