Got a Myron Mixon G33 gravity feed smoker to augment the L and XL. This thing is crazy!

westernbbq

880 lbs, gravity fed, efficient with fuel and it is capable of making a lot of meat!

WeberWho

Gravity feed smokers compliment the BGE really well. The ease to run them and the volume they offer is hard to beat. Except clean up. That's not so much fun. I cleaned up my grates this evening with the pressure washer and followed with the weed torch. I'm going follow @lkapigian lead and try cooking in aluminum pans tomorrow to cut down with the clean up. 

Congrats and keep the pictures coming!

lousubcap

Great addition right there.  Sweet rig.  Enjoy the different way to smoke and the fruits or your labor.  

Botch

Congrats!  

Money_Hillbilly

@westernbbq @WeberWho I love my gravity fed unit.  It cooks like a dream with a wonderful smoke profile.  I have a couple of suggestions. First step is to learn the temperature profile of your unit.  The best approach is to distribute canned biscuits across all shelves and observe results.  This gives a good indication of the unit temp profile.  Second I have learned to cook on racks above foil pans.  It raises the proteins above the pan to allow smoke to reach all around and makes it really easy to foil.  Also makes it super easy to remove meat and place back in the smoker and best of all no grease fires or any greasy messes to clean up.  I always double the pans since one is not strong enough to pick up with a brisket or butt.  The Ceramic Grill Store adjustable rig racks fit perfectly over the foil pans, also the racks from my KBQ fit well.  When I need more I use the racks from my large eggs.   You are in for a really good ride. Oh and it wins if you choose to compete once and a while.  Sorry for the sideways pics, still trying to get that fixed.




 

westernbbq

Muy excelente!  I am getting the hang of temperature contol (guru pit bull fan and app enabled cyber q)


made shoulders last nite for my son's high school football team and am about to to go serve it up...should be pretty good.

Thanks for the advice @Money_Hillbilly...i will try it out....


I am 'stoked' about getting really good with this thing....

I have made incredible baby back ribs on it in july...

westernbbq

lousubcap said:

Great addition right there.  Sweet rig.  Enjoy the different way to smoke and the fruits or your labor.  

Thanks Buddy! I know i have been mia for a bit but teenagers will cause you to have no free time!

Money_Hillbilly

@westernbbq. A couple of other tips, age your own smoking wood and load it into the chute adding a piece or two every few inches to give a constant flow of smoke.  I replaced my cyberq with a flame boss 500.  I am using the bigger guru fan.  The flame boss uses a variable speed control on the fan so you get a constant air flow similar to a stick burner giving an incredible smoke profile.  In my opinion the flame boss app is much easier to use and I love the notes section and history files.  I am doing a brisket tonight and 7 racks of ribs tomorrow. 

westernbbq

Nicely done Sir!   I will check out the flame boss...cyber q app has given me fits!

lkapigian

You will love it, these things are also cold smoking beasts if ever you do that sort of thing, also excellent for several days of ultra low smoking ( 150 ish) of peppers to make your own powdered chilies , also great for jerky.. you will enjoy it 

westernbbq

Have any of you guys made home made kielbasa?  With the pink salt?   I am a little hesitant but now with th G33 it may be something i need to try....

lkapigian

westernbbq said:

Have any of you guys made home made kielbasa?  With the pink salt?   I am a little hesitant but now with th G33 it may be something i need to try....

Don’t be hesitant, homemade Kielbasa , and others , are amazing 

WildmanWilson

So how is the smoke taste in these smokers? I've wondered with the fresh charcoal dropping down, does it give a clean smoke? 

lkapigian

WildmanWilson said:

So how is the smoke taste in these smokers? I've wondered with the fresh charcoal dropping down, does it give a clean smoke? 

Closest thing to a stick burner the BTUS are from the charcoal, smoke profile from the wood splits that the coals drop on  , super clean burn , I’ve never had a “ bad smoke” issue … with the fat dripping on the diffuser plate it’s like a hybrid direct cooker and offset combined Stumps XL Stretch here 

Money_Hillbilly

@WildmanWilson I load wood chunks throughout the charcoal chute.  It creates an excellent smoke profile, cooks for at least 12 hours on about 12 lbs of lump.  You just need a reason to cook a lot of food since they are really big.  

Money_Hillbilly

@WildmanWilson The only negative I have to say about them is they are really really heavy and somewhat difficult to move around.  Oh and pretty pricey now.  Costs have gone up dramatically with steel and shipping. 

westernbbq

WildmanWilson said:

So how is the smoke taste in these smokers? I've wondered with the fresh charcoal dropping down, does it give a clean smoke? 

Awesome smoke flavor, kingsford with a few chunks of pecan or cherry mixed in the chute a la @Money_Hillbilly's suggestion.   Or i put a few pieces under th grate on ash tray for  a nice smoke effect

Capacity is important here and the MM G33 fills the cooking for a crowd needs I have..

BigreenGreg

Just checked out the website and can’t believe how much food it cooks. Almost wish I needed one, congratulations.

westernbbq

BigreenGreg said:

Just checked out the website and can’t believe how much food it cooks. Almost wish I needed one, congratulations.

Oh you do need one....BUT, just like me, I didn't know I needed one until AFTER I got it!


It is unreal how the cooking horizon expands with it.   In November, i will be making a slow roasted prime rib along with the turkeys for thanksgiving!

Kielbasa is next!