If anyone needs a Fathers Day hint

[jcboxlot]

http://myronmixonsmokers.com/flatracks/


Just surfing through this site for a few minutes makes one realize there is such a top end tier to this hobby.

Interesting was the "water injection" difference of this one. 

Pork perfect hint to Steve.  Patent this one on an electric.

Oh wait, that was my hint.

 

[mizzoufan]

Just have to remember that $2000 of that price is Myron's name on it John  :  It's crazy what a name can do in this country.  Those may very well be excellent, durable smokers that will last a lifetime but I'd be willing to bet that his name ads a significant portion of the price.

 

[DivotMaker]

That's cool, John - but way too much work for me!  That smoker needs an auto-fill water pan because it boils all the water out with the wood fire.  Just like the reason the wood/charcoal smokers need all the foiling/spritzing/mopping - to counter the drying effect of the heat source.  Fortunately, all we need is one little loaf pan of water for the whole cook, and something fun to do for 12 hours while the smoker does its thing! 8)

 

[jcboxlot]

OK, I'll just buy three more SI's.  One for appetizers, fish and MORE pork.

SI's would actually work well (more with) some semblance of a built in outdoor kitchen anyway.

Just as an aside, I swear some stuff tastes better with charcoal, so I keep surfing and lurking.

 

[RG]

OK, I'll just buy three more SI's.  One for appetizers, fish and MORE pork.

SI's would actually work well (more with) some semblance of a built in outdoor kitchen anyway.

Just as an aside, I swear some stuff tastes better with charcoal, so I keep surfing and lurking.

I dig charcoal too. Myron's smokers look legit and I'm sure they make great food but I can make great food for a lot cheaper As for needing water, I don't think it's needed in most smokers but people like to do it for the steam it creates. In a kamado a water pan is the enemy as it's already so moist in there it's ridiculous. Actually I would think since the SI is insulated so well that it too would create a very moist environment. I haven't used a loaf pan yet for butts, used it for both of the briskets I did though.