By: Max Good
Myron Mixon’s 750 is his mid-size rotisserie smoker. Not for home use, this 3000 pound beauty is made for high capacity commercial cooking. Rotisserie or carousel smokers are very popular with BBQ restaurants as the multiple racks hold a lot of meat and don’t need to be fussed over since they keep the food moving to avoid uneven cooking. Plus meat at the top drips onto racks below so the design is self-basting.
Mixon is a big advocate for water pans which he strongly believes will help maintain temperature, eliminate hot spots, reduce fuel consumption and produce moist, tender meats. The water pan in this unit runs the entire length of the cooking chamber. Retaining moisture in meat also results in better yields for the commercial cook. Additionally, Mixon says go ahead and crank the temp higher, you’ll produce more Q faster and the humidity will keep it succulent.
Twelve nickel chrome 18″ x 48″ racks come standard and additional racks are available. The 750 is fully insulated and the doors close on high temp braided insulation. Doors clamp shut. The front loading firebox has a stainless steel damper assembly built into the door and there are two chimney stacks with stainless steel dampers on top. A one and a half inch drain valve facilitates cleaning.
The $23,750 base price climbs quickly when one begins adding options like stainless steel racks, gas burners and digital control.
Myron Mixon Smokers are built solid, fully welded with excellent fit and finish. MM Rotisseries go through a 2-step, powder coat process that starts with a base coat of zinc primer and finishes with high-temp exterior powder coat. Mixon will do custom paint and logos upon request.
A smaller MMS-500 and larger MMS-1500 are also available.
Few faces in the world of barbecue are as familiar as Myron Mixon, the “Winningest Man” in competitive barbecue and often referred to simply as “The King”. Mixon and brother Tracey learned the craft from their father, Jack Mixon, and started his namesake competition team, Jack’s Old South. As Pitmaster of Jack’s Old South, Mixon won over 180 grand championships, 30 state championships, 11 national championships, 4 world championships and represents the only team to win grand championships in the Memphis in May, Kansas City Barbecue Society, and Florida Barbecue Association contests in the same year. All totaled he has earned over 1800 trophies so far! In 2013 he was inducted into The Barbecue Hall Of Fame.
Mixon is the star of Destination America’s BBQ Pitmasters Series and author of the New York Times bestselling cookbook, “Smokin’ with Myron Mixon”. He also made numerous television appearances on shows including: The Tonight Show with Jay Leno, The Late Late Show with Craig Ferguson, Conan, ABC’s Good Morning America, NBC’s TODAY show and QVC.
The best advice on how to make great barbecue came from his old man. “Daddy said to cook it ’til it’s done”, relates Mixon, “Now that may seem obvious, but you have guys who got up early and get impatient if it’s taking longer than expected. I don’t care if you drank a damn twelve pack, or it’s raining or whatever; you got friends and family waiting for some good barbecue. Cook it ’til it’s done”!
All Myron Mixon Smokers are made in the USA in Waterford, CT where Mixon has partnered with Rob Marelli, founder and CEO of Seconn Fabrication, (below). Seconn is an award winning facility that specializes in sheet metal, robotics and automation industries. Seconn clients include health care and military suppliers who demand quality and consistency to meet required specs and certifications.
Mixon and Marelli have an interesting history, partnership and friendship that melds old school southern barbecue with high tech engineering and manufacturing.
Published On: 8/27/2015 Last Modified: 3/17/2021
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