The MMS-1500 ROTISSERIE Myron Mixon Commercial Smoker weighs in at 3800 pounds and starts around $30k!
A while back we reported seeing a Myron Mixon smoker with his patented Waterpan Technology cooking like crazy at a competition we participated in. Since then, our blog has gotten plenty of comments about where you can buy his Smokers. Well after doing some digging, it looks like you can buy a Myron Mixon Smoker at his web site! That is correct, Myron Mixon Smokers now gives you all the lowdown on the technology behind the world championship “King of BBQ” They now have three levels you can buy, Backyard, one for Competition and Catering and one for Commercial cooking which is a rotisserie style type cooker, all three look very impressive.
Everyone that has taken Myron’s Class and we are big believers in the water pan, just cannot beat the moisture that it imparts onto the meat and creating a steaming effect that really works. Great to see a man grow his success to new levels. Way to go Myron!
Michael Gebert is one of our favorites when it comes to documenting BBQ. He is especially near and dear to us, since he hails from Chicago. His blog Aptly named Sky Full Of Bacon, highlights and documents his food adventures and writes for a number of publications. Sharing this video with you that came as a result of his embedding himself with Mike Mills at the Praise The Lard BBQ Competition, which is celebrating it’s 25th Anniversary this year. Enjoy the sights and sounds of what it is like to be at a BBQ competition. We have been down to Murphysboro, IL twice, have met so many great folks and have judged the KCBS contest in the past. If you ever want to experience something really special, this is one not to miss!
BBQ Pro Shop has been carrying Ubon’s BBQ Sauce since it was bottled and mass distributed a couple of years back. We first had Ubon’s BBQ at the Big Apple BBQ Block Party in NYC a few years back, and the pulled pork was legit! So when we got a chance to carry Ubon’s BBQ Sauce we jumped at the opportunity. Here is a great video that tells the story. This video comes from a great new BBQ show. The Travel Channel picked up BBQ Crawl, a great series from Danielle Bennett Dimovski aka @divaQ which is about as real a host as you can find when it comes to fun, energy and bringing the BBQ love! Enjoy!
Being a retailer and an owner of Primo Smokers and Grills, we are often asked the question, “I just got a Primo Smoker and I want to use it to smoke something, what do I do?” Well you are certainly in for some fun! Having been an owner who faced the same daunting thought of “How do I get started?” I wanted to share some tips with you on how I started learning to use my Primo as a Smoker and not just as the best charcoal grill I have ever used!
I want to preface this by saying that in terms of the Big Green Egg fans out there, my competition partner in Pork Phat Posse is a BGE owner, and so the same advice applies for you too. Obviously the names and sites are different, but I have some suggestions for you:
Join the Primo Grill Forum (PGF): Sign Up. Read up and try a few of the processes that they give you. The thing about the Primo that I have learned is that it is easy to configure and can be configured in all sorts of ways. Many of the members of the PGF have thousands of hours and hundreds of successful cooks. So if you are looking for experience and processes to call your own, this a great way to get started. Do some research on what you want to cook first, learn how to configure your grill, start your fire and use your smoker. They helped me out a ton and ultimately I had to dry out a few briskets, undercook some pork butts and burn some babybacks to find my groove. Expect to do the same.
Heat Control: If you are going to be slow smoking meats, save yourself a lot of time and get yourself a BBQ Guru, call them to help you configure it and no need to go with all the bells and whistles on your first go. Buy a BBQ Guru that makes sense for you. If you are a purest, this may not be for you , but I found my BBQ Guru to be the difference between sleepless BBQ Cooks and sleeping like a baby! It changed my success rate with smoking as I found it difficult to control and maintain the heat with out one.
Make Sure You Have Proper Primo Accessories: Make sure that you have Ceramic D Plates and a set of Roaster Drip Pan Racks, I use a water pan on top of my D-Plates and have a lot of success with this method in conjunction with the BBQ Guru. Learned how to do this on the Primo Grill Forum, and there are many ways to do this, but having this system in place turns your Primo into a smoker or at least an indirect cooker, which makes all the difference.
Anything but Brisket:As a beginner, all I wanted to do was cook a brisket, so I dried out a few before I did the research and was told that this was the toughest one too cook! So I started with Pork Butts and Babyback ribs, learned to rub them the right way, start a fire, and hold a temperature for long periods of time. Then after I got all those things working, I cooked a brisket and got better and better at it. So my advice is start with the basics and work your way up to the more challenging cuts.
Have fun!: Manage your expectations. You are not going to be smoking Myron Mixon style on your first cook, so be willing to experiment and learn from your mistakes. I was told to always take good notes, from the start of the cook, to the end of the cook. This has helped me repeat my success and tweak for improvements when I cook. So if you remember to have fun, and that this is a learning process, your end results will only get better and better.
Stay in touch and enjoy! If we can help you, email us any time at firstname.lastname@example.org and we will do what we can!