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A Journey in Smoke
Terry is an experienced smoker with 1000's of racks of ribs and pork butts under his belt. He started smoking meat with his dad who was a Navy Cook. If is fits in the Myron Mixon .......he can smoke it!
History of Smoking Meats
"The smoking of meat, fish, and poultry has become increasingly popular as a food preparation method. Historically, the smoking of meat dates back to when people first lived in caves. It was one of the first food preparation techniques.
Smoking is a method of cooking meat and other foods over a fire. Wood chips are added to the fire to give a smoky flavor to the food. Smoking is separate from drying. Smoking adds flavor to the meat, fish, and poultry, and provides a small food preservation effect. Frequently, hams, pork roasts, bacon, beef briskets, whole poultry, salmon, herring, and oysters are smoked." (Smoking as a food cooking method, MSU)
The Myron Mixon
A Myron Mixon H20 water smoker grill takes water smoking up a notch. Our patented waterpan design and automated water fill system give you the ability to cook fast or slow and still get the moisture content just right.