Myron Mixon claims his G20 Gravity Feed Smoker is a set it and forget it cooker and initial reports confirm this assertion. Be that as it may, temperature controllers like the popular BBQ Guru are recommended for ultimate ease of use. Cabinet style smokers continue to gain popularity in our backyards and beyond. Mixon's Gravity Feed line boasts beautiful fit and finish and fully welded, solid construction, built to withstand the rigors of commercial and competitive cooking, while providing ease of use for the aspiring backyard pit master.
Gravity Feed Smokers employ a coal chute or hopper that is filled with fuel to provide a steady supply to the fire, aiming to eliminate the babysitting required with stick burners and some other designs. Unfortunately, coal and wood sometimes gets jammed up in the chute, relegating the cook back to babysitting duty. Mixon's round chute design is said to eliminate this issue and work equally well with lump, briquettes and/or wood chunks, although Mixon recommends adding the wood separately in the firebox. Depending on cooking temp, you will use about one half to one pound of charcoal per hour. The coal chute holds seven pounds and may need to be replenished during long cooks.
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. Retaining moisture in meat also results in better yields for the commercial cook. The G20 comes with four 23" D x 14.5" W nickel chrome cooking racks that can be placed at varying rack positions. Additional racks may be purchased. Each rack holds one standard hotel pan.
The transfer chute is a channel from the firebox that carries heat and smoke to the bottom center of the cook chamber for even heat distribution. If you choose not to use water, a V-shaped grease deflector is provided to prevent drippings from getting on the transfer chute. Remove the water pan when not in use.
The air intake damper is a one and a half inch ball valve on the firebox door. It can be used with thermostat control devices like a BBQ Guru. A wire port to insert a probe is also built-in. An exhaust chimney with damper is positioned at the back of the cook chamber and offset to prevent condensation from dripping on foods. Click here to learn more about controlling heat with dampers.
Cook chamber dimensions are 15.2" H x 23.6" D x 15.2" W, there is a drain valve at the bottom and it is fully lined with stainless steel making clean up a breeze. The walls are insulated and all doors close on high temp braided insulation. The firebox door has two sets of braided insulation. The front, coal chute and firebox door all latch shut.
Mixon's smokers 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 upon request. Heavy duty casters support this big boy. Comes with a limited two year warranty.
Smaller G9 and larger G33 models are also available. We tested the G33. Click here for our detailed review.
Cooked On It
We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.
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.