Myron Mixon Smokers H2O and Gravity Comparison

Hey all, Today we are headed down to Georgia to test out the myron mixon smokers H2O and Gravity feed smokers. This comparison is going to focus on the differences between the two types of smokers and well talk about which one might be right for you even though you may not be aware of it at the moment.
To do our comparison I wanted to try both a long cook and a shorter cook on each design, so we're going to be cooking one rack of spare ribs and one seven and a half pound pork butt in each smoker. The specific models well be using today are the mms-72xc H2O smoker and the vulkan G-33 gravity smoker. We'll keep the cook simple today and just use some heaven made products It's Incredible, meat church the gospel, and meat church honey hog rub to season all of the pork used today. Also the night before the cook we injected the pork butts with just a simple injection consisting mainly of apple juice, white vinegar, sugar, and salt.
The cook went great, I've never ran either of these types of smokers but both were very easy to use to the point of the G-33 being set and forget and the H2O was extremely forgiving, both stayed at 300 degrees for the entirety of the day.
I'll let you watch the video and see how the cook went but one interesting item is if you've ever cooked on a smoker with a water pan before that wasn't an H2O it is shocking how quickly it can set the bark. Scientificly I haven't looked into exactly why that is but it was something I was not expecting and was really cool. As always if you have questions about either of these smokers or the cook let me know down in the comments or message me on one of the social media platforms listed down below. Have a good one.
For updates go check out our social media:
Facebook - / dquedbarbeque
Instagram - @Cookoutcoach
Twitter _ @CookoutC
If you have any questions you can also reach me at cookoutcoach AT gmail.com
Other Companies Mentioned:
Myron Mison Smokers - myronmixonsmokers.com/
Heaven Made Products - www.heavenmadeproducts.com/
Meat Church - www.meatchurch.com/

[@RedsBBQandPizzeria]

Steve, your eyes rollin in the back of your head when you ate that money shot, I mean muscle said it all!! FANTASTIC!!! Loved this comparison!

[@Cookoutcoach]

Red's BBQ & Pizzeria lol easy there partner hahaha. Hey brother I appreciate you dropping by to check this out, it was a real fun one to do. They might be worth you lookin into for your new endeavor, they produce some big commercial operation smokers. Have a good one

[@israelvazquez9144]

Thank you for taking your time and effort to show us the way you do it it gives ideas 💡 thanks you again

[@Cookoutcoach]

Israel Vazquez thanks so much, I’m glad you liked it

[@AlexandrosLeontopoulos]

These were delicious. We had a great time hosting you in Georgia, Steve.

[@Cookoutcoach]

Alexandros Leontopoulos thanks again for housing me bud, and glad you guys liked the bbq.

[@raymartinez2638]

Great video. I attended Myron's class in CT, back in July. Great guy with a great team. Had a chance to touch the cookers and see them cook...AWESOME!!! I'll be purchasing an H20 for my business in a few weeks.

[@Cookoutcoach]

Ray Martinez that’s fantastic. I gotta say after cooking on these smokers the H2O is definitely on my list, we’ll see what happens with competitions and business but I definitely can say you made an awesome choice. Thanks for watching

[@tntbbq85]

Did you make the purchase

[@NorthTexasBBQAddicts]

looked like a damn good time man!! Great overview! Cheers

[@Cookoutcoach]

Whats New BBQ thanks brotha, now that I’m takin this show on the road you know Texas is in the future lol

[@NorthTexasBBQAddicts]

@@Cookoutcoach i got a guest room for yuh brotha

[@progers5019]

WOW, excellent walk thru and comparison cook. I have a friend and viewer/channel Tom over at Lildapp76 who purchased the Gravity Smoker a few months back. He loves it. Go over and check out his review and first cook. Your cook was well done and the ribs n butts were nicely done.So how did you get back stage to use those grand smokers anyway. LOL Myron picked the right guy to do it, because your speech and delivery is spot on. Enjoyed it.

[@Cookoutcoach]

Phil N Florence hahahaha thanks for the kind words Phil. I’ve watched lildapp’s stuff, he is really one of the very few if not the only guy I’ve seen post cooks on a g-9 cooker. As far as how did I get to cook on these, my dad always told me please and thank you we’re all you really need lol. Have a good one buddy.

[@Fatboypool]

Rip 🙏🏼

[@davefriedrich3962]

@Cookout Coach, Great video!! Curious if have experience beyond the few hour rib cook? I have the G33 and am surprised how fast it burns through the charcoal. I'm lucky to cook 8-10 hours on a full batch at 225 degrees. Have used a couple types of kingsford and some lump charcoal as well. Do you mess with the chimney vent at all or keep it wide open at all times? My guru cycles on and off about every 20 seconds, seems like it should take longer breaks?

[@Cookoutcoach]

Dave Friedrich great question, that particular day I ran it for 6 hours because I was cooking a pork butt as well. I was running at 300 degrees and didn’t have any problems with running out of fuel and that particular day we were running royal oak briquettes but I didn’t look in the chimney to see how much was left. I did run it with the exhaust vent wide open. I wonder if you don’t have a leak somewhere?

[@markjenkins4383]

Man nice to see you represent WV!!!! I am located in Martinsburg WV and I have the G9...cooks awesome!!!

[@arcforceworld]

Extra flies. Extra seasoning. No extra charge. LOLZ! just playing dude. Great vid and great cook! Looked tasty as all get out.

[@Cookoutcoach]

FPS_Machete_[HD] dude that time of the summer the flies and gnats are real in Georgia. No flies were harmed or consumed in the making of this video

[@robdavis1176]

@@Cookoutcoach Flies are the worst. They land on Sh*t then your food. Instantly transferring that bacteria and staff every time they land. I would rather see a roach crawling on the floor than one fly zipping around. Should season them inside then cover the food place directly in the smoker.

[@Cookoutcoach]

Robert Davis flies are rough, but this was an on location cook I couldn’t do it up inside then bring it out. Also it was some friends and I who ate this bbq and none of us got sick so we dodged that bullet. Appreciate the concern though

[@KIRBBQ]

Nice comparison. Good to see both smokers were able to set the bark on the meat. I guess the main concern for most backyard cooks is going to be the price. So in relation to a Lang, Close, Gator pit, Lone Star or yoder how much bang for the buck are you getting?

[@Cookoutcoach]

KIRBBQ yup you hit the nail on the head there. These are for the guy who was going to get a premium pit anyway. Now they’re both awesome pits but specifically the h2o cooks different than anything else I’ve ever felt with so if that’s an experience the buyer wants I think they aren’t going to find that anywhere else. Definitely though when you get to pits in this tier bang for the buck starts to go out the window a bit and your paying for that extra attention to detail and fit and finish...law of diminishing returns and what not. Thanks for checkin it out bud.

[@NOTANOTHERCOOKINGSHOW]

Super cool stuff bro. Gear envy!

[@Cookoutcoach]

NOT ANOTHER COOKING SHOW thanks Steve, I was pretty disappointed when I couldn’t take it all home with me. As I was shooting this I was actually thinking...man if I had Steve to help me shoot this thing it could be an epic video lol. Thanks for watching.

[@NOTANOTHERCOOKINGSHOW]

Ha! man, would've loved to!! One day!

[@toddlittleton6050]

Good video. One question, can you use lump charcoal with that gravity feed smoker or just briquettes?

[@Cookoutcoach]

Todd Littleton you can absolutely use lump if you like, the one thing I have heard with other gravities that have square shoots sometimes depending on the lump size it can get stuck, so just something to think about

[@THEREALSHOWBBQ]

Great comparison and information bro. One day I will get one yes one day Lol!

[@Cookoutcoach]

THEREALSHOWBBQ thanks brotha I appreciate it. I hear ya, the problem is which one right?

[@frankandrobynburwell7697]

Loved the video I got talked into buying G33 WANT TO DO SOME COMPS AND CATERING HOPE I CAN MOVE IT ON AND OFF A TRAILER OK. Thank you

[@Cookoutcoach]

FrankandRobyn Burwell that G33 is a great unit. Perfect for that comp and catering setup with all that space in it. Congrats 👍

[@justmyopinion6486]

Thank you for the response, I thought this vid. was about promoting his cookers. I am sorry that I posted on the wrong vid. With that being said the vid was great, please keep them coming. Thanks

[@Cookoutcoach]

Charlie M no problem, in a round about way this does promote these smoker, but that’s just because I had a really good experience with them. The video really became a thing because I was looking into what my next competition smoker will be and wanted to see what the H2O and gravity were all about. Thanks for the kind words bud

[@justmyopinion6486]

Your Welcome

[@RichsRiverSmokersWestVirginia]

Great video!

[@Cookoutcoach]

Rich's River Smokers West Virginia thanks bro I appreciate it.

[@brucerogers3253]

Does Myron mixon have pellet grills or pellet smokers whatever term you like?

[@LassesFoodAndBarbecue]

Awesome smokers. I bit out of my legaue.. but really cool

[@Cookoutcoach]

Lasse's Food and Barbecue lol I hear ya they aren’t exactly smokers that you pick up on a whim, but when your thinking about doing some catering or going pro they become a good option. Thanks for checkin the video out.

[@keving.5295]

I actually went to Myron's three days BBQ school in Georgia. I didn't care for the taste of the meat (ribs) from the water smoker. It's hard to describe, but it tastes almost like water had been infused into the meat. His helpers there at the school agreed that they preferred the results from the gravity fed smoker. The advantage of the water smoker is it cuts down cook time. Which can be a benefit at competitions or when cooking a whole hog.

[@pietemiller8035]

Honestly, the water pan is a crutch. You can get moist meat through technique. I've never needed a water pan EVER!

[@ronbullens2839]

Great comparison Steve! Both look like great pits.

[@Cookoutcoach]

R&B BBQ thanks man, yeah push to shove I don’t know which pit I’d rather put in my backyard.

[@westtexasdoublebarrelbbq2962]

Brother how do you have the smokers set up on your trailer ? Is the stack modified ? Interested in setting up my Mixon H20 on a mobile setup.

[@CorbyQ]

I have always wanted a Mixon H20, hell one of his gravity fed smokers would be super awesome as well. I would cook in a tin coffee can with a match if Mr Mixon used it and won with it. Lol. How did you get access to these to compare them? Do you work for them? Are you Myron's long lost son?

[@Cookoutcoach]

Corby Q I hear you, if I could pick one smoker to have for the rest of my time, it would be an h2o, it honestly did things I didn’t think it could do...I’ve heard Myron say it and it’s not that I didn’t believe what he said....but I definitely didnt realize he meant it would set the bark as fast as it did, simply amazing. I am currently in the market for a new competition setup and these two smokers were at the top of my list so I asked if I could put my hands on them and test them. I don’t work for them and I don’t have nearly enough hair on top of my head to be a long lost son hahahaha. Thanks for watching.

[@BBQPitmaster626]

Which H20 is the one That's behind you when you're taste testing? That one looks nice.

[@Cookoutcoach]

BBQ Pitmaster the one behind me is a H2O 60 with some custom stainless steel doors. That’s actually Myron’s comp rig. Those H2Os are awesome setups, I think my next smoker is gonna be one, just don’t know when that will happen.

[@BBQPitmaster626]

@@Cookoutcoach That particular one with the stainless steel doors, is that the same one that Myron uses for the BBQ Box youtube channel? If so, I'm guessing it's about 12 or 13 grand?

[@Cookoutcoach]

BBQ Pitmaster I’m not sure, the only reason I would think no is because it’s bolted to the trailer but I’m kinda with you and think that might be the same one. The only add on I saw on it was the stainless steel doors, I don’t know how much that upgrade is but you can get that smoker without stainless doors for 6k.

[@twright6523]

how much wood did it take to do your cook in each cooker?

[@Cookoutcoach]

Terrence Wright that’s a great question, to keep the H2O humming at 300 degrees it really only took around 10 to 13 16 inch long wood splits and one bag of charcoal to get it started, I was really shocked at how little it took to keep a cooker that size with that much water that hot. Now for the gravity I used about 7 chunks of apple wood for it but the difference there is for the H2O it provides all of the heat plus the smoke flavor and in the gravity were just using the wood for flavor and getting all of our heat from the charcoal 👍

[@chadillac_256]

Just wondering why you dipped them in mustard to taste for taste from the smokers

[@Cookoutcoach]

Ya know that’s actually a good question….the answer is I love pulled pork in mustard sauce and I didn’t think it through before I did it 🤷‍♂️

[@fascinationmama]

How much is a h20 one?

[@CJSH77]

How hot can the water cooker go? Can it go as hot as 350f?

[@Cookoutcoach]

Hsu C yeah so three weekends ago I was talking to Matt Grindr who is one of the pro division BBQ competitors that uses a H2O and he told me he’s ran it at 400f before. Most of the time the hot and fast guys run them at 300f though. Just remember the hotter you run it, the quicker you’re going to go through water so if you’re not hooked up to a hose and automatic water supply make sure to be checking the pan frequently because you don’t want to run it dry.

[@CJSH77]

@@Cookoutcoach basically, I do most of my chicken around 300 to 325. I do crispy pork belly at 350f for about 30 minute to an hour on my bullet smoker. With my bullet smoker, I find it hard to run at higher temperatures past 300f with water pan. I usually run my water pan dry for going over 300f, so I wonder how high these water smokers can go. It is quite impressive.

[@Cookoutcoach]

Hsu C yup it’ll definitely got that high, on billet cookers it’s really hard to get the temps high enough because they aren’t designed to get that much oxygen to the fire, I actually have a video where I got my bullets up to 400 to try and cook like these H2O cookers and I actually had to take the front door off to get enough air in there

[@boatdesigner12]

What are you making with all that sugar? Candy apples?

[@Cookoutcoach]

Boatdesigner wrong, delicious bbq is the answer

[@joer1757]

question: the ribs cooked on the H2O seemed to have a more pronounced smoke ring then the gravity feed in you video. Is that what you noticed? or were they the same?

[@Cookoutcoach]

Joe R I didn’t actually notice...it was a hot day and at the end I was just trying to finish the video lol...but it would make sense if the h2o grabbed a little more smoke and smoke ring due to the amount of moisture in that cooker. That being said I was still learning the gravity and I could have put way more wood in there than I did, I didn’t realize how fast it would go through wood chunks. At the end of the day eating them, to me they have a very similar smoke flavor to them. Thanks for watching 👍

[@HeavyMetalBarBQue]

Good job!

[@Cookoutcoach]

Heavy Metal Bar-B-Que thanks brotha

[@HeavyMetalBarBQue]

Been looking at the H2O's for years........the design and quality is top notch. It's a True Stick Burner which I Love......but at a starting point of $4,000.00 for the average backyard Quer ....it doesn't make sense. Should people be wasting their money on cheap offsets ......No! But it's what they can afford. I agree with you........Quality Pit......Quality Que!

[@Cookoutcoach]

Heavy Metal Bar-B-Que I hear ya, they’re not cheap but I’m also surprised when I see people getting Jambo patio setups for the back yard, or some of the bigger trailer setups, when you compare cooking space dollar for dollar when you get up in that tier I think things become more equal. I think that’s why I like bbq so much, it can be about whatever you want it to be at almost any price point. If you want to go big...there are options...if you want to be in a lower price range and perfect the craft on a more affordable pit you can always do that too. My example for the latter is always Harry Soo and his wsm 18 inchers lol. Then we as the community get to see all of the creativity of everyone else. Now...I’m off to find about 4K lol. Have a good one ken 👍

[@markmiranda4977]

Where can I get a gravity Fed smoker?

[@Cookoutcoach]

mark miranda I believe you can order them straight from Myron mixon smokers or go on their website to find their dealers, the one that I know of that’s close to me is grillbillies in North Carolina but there are others

[@markmiranda4977]

Cookout Coach thank you

[@martinbear8099]

What's the cost on each smoker ?

[@Cookoutcoach]

Martin Bear oh man, that’s gonna vary interesting how big of a model you’re looking for, there are now 4 sizes to the gravity smoker and atleast 5 of the h20 so head over to Myron Mixon smokers to find out the specific size you want but go ahead and figure your starting at around 3000

[@twoods555]

Me too... plus this was wake

[@1TZSL0]

or is it the camera angle?

[@boatdesigner12]

I thought the idea of a water smoker was to add moisture. Why wrap. Try a comparison side by side.

[@Cookoutcoach]

Boatdesigner it does add moisture to the outside, you can never push more moisture into meat when you’re cooking it you can only push it out. The crazy benefit of the Myron Mixon H2O water smoker is that because the open flame hits the bottom of the pan it creates more steam than other water smokers. Steam is much more efficient when transferring energy than air is. So because of that two things happen, one is the chemicals in the smoke that you like to both eat and see in the smoke ring bind with the water and enter the meat easier than it would in other cookers. The other thing is the steam and smoke together are setting the bark faster and driving that smoke into the meat so you can wrap it earlier. When you wrap you now have another opportunity to add even more flavors to your profile in whatever ingredients you add in your wrap. I’d love to go back down to Georgia and do a side by side comparison, email Myron Mixon smokers tell them you saw this video and want to see Cookout Coach take another run at an experiment and see how a side by side comparison goes. Hope that helps you out

[@dreamcaster1969]

Lost me at the lighter fluid

[@Cookoutcoach]

Robert Couch lol I hear ya, but I wanted to run it the way the guy who designs it runs it what can I say. There was no taste at the end of the cook and there were no pores in the material in the fire box for the fluid to get in and stay in for future cooks, alls well that ends well

[@muchogracious1557]

Lost me at the fly's

[@cperkin2]

The one thing, I can't imagine using lighter fluid, I must have missed shows where Myron used lighter fluid

[@kevinwalker4124]

Man, you should have done that inside away from the flies.

[@midiresurrectedagain9340]

Lml... IF FLIES Have You Shook God Forbid You READ What The USDA ALLOWS In FOODS... P E A C E....

[@daveklein2826]

EVERY SINGLE backyard cook has flies, get over it princess

[@twoods555]

How can you really tell If your adding sauces.. lol good!

[@Cookoutcoach]

twoods555 that’s the whole thing with comp bbq, you want to add enough sauce and rub to enhance the flavor of the meat but not overpower it

[@hoodnibor]

Why the music while you are talking?

[@daveklein2826]

His video, his rules

[@spiker11a1]

Did the flies blowing the ribs add to the tenderness? Just nasty cooking

[@Tiersmoke92555]

I hate flies, that's why I'm going to enclose everything this season.

[@Cookoutcoach]

Tiersmoke92555 I hear ya on that, wise choice. Thanks for watching

[@thepelletcooker5118]

How does the flavor from fly spit taste?

[@Cookoutcoach]

The Pellet Cooker probably better than your bbq, but I’ll be glad to go check out the videos you’ve posted on how to avoid flys landing on food 100% of the time when your cooking outside. Have a good one 👍

[@wrightbrostxbbq1]

I know you see them flys

[@Cookoutcoach]

wrightbrostxbbq1 sure did but what do you do, sometimes a fly will land where it wants to outside

[@RealChoice1776]

Video started well but man hold the flies lol

[@daveklein2826]

Get over it princess

[@hotkimchi5803]

Don't forget to add the "flies" rub afterwards. Nothing better than flies on your raw meat.

[@Cookoutcoach]

Come on bro, that’s like the millionth fly comment, have an original idea. Also if you’re really worried about the fly read up on pasteurization and figure out what temperature those butts and ribs went to

[@hotkimchi5803]

@@Cookoutcoach 🤣😂🤣😂!

[@Cookoutcoach]

Hot Kimchi 😉🤷‍♂️

[@daveklein2826]

Hotkimchi is clueless

[@justmyopinion6486]

Excuse me for one more comment. You need a Bug-A-Salt gun. Not only does it kill the fly's it salts the meat at the same time.

[@Cookoutcoach]

Charlie M lol everyone comments on the flys.....but your the first to suggest seasoning while removing them 👍

[@johnhowell8228]

Dang 10 minutes in and still haven't seen the smokers

[@daveklein2826]

You are blind

[@chrisbronis9870]

Need audio

[@Cookoutcoach]

chris bronis you can’t hear it?

[@justmyopinion6486]

From what I see on tv Mr. Mixon is arogant and sarcastic, If your good at what you do you don't rub it in people's face. You can be cordial and polite, and help folks who need it. Your actions speak louder than words.

[@Cookoutcoach]

Charlie M hey bud, this video is all about just testing the cookers his company makes and the cookers are really really great. As far as his tv persona goes I think it’s probably just that l, a tv persona. I think they needed that character back in the days of bbq pitmasters but if you listen to interviews with him on podcasts like the BBQ Central show he seems like a real nice guy

[@snidelywhiplash7277]

That's what makes it fun is to talk a little smack! When you walk the walk you can talk the talk. Its all in fun.... just get over it and have a little fun with it. Nothing wrong with being a little cocky. Nothing makes me smile more than him tasting someone elses food and say "this $#!* aint fit to eat" its funny.

[@bbqguycarlo5024]

Thank for doing this video! I have been waiting to see a comparison. Currently I use Weber kettles for smoking so I'm used to using a combo of lump and charcoal with a water pan(I use the Slow n' Sear in my kettle which is awesome!) so it would be a big change to get used to but I would love to have one of the H2O smokers if I can swing that big of a purchase. BTW...I have met Myron several times and took a few of his demonstration classes at a couple of BBQ competitions at the Mohegan Sun. What people see on TV is not who he is in person at all. Myron is such a nice guy and loves to joke around people. He's one of the nicest people I have ever met.

[@Cookoutcoach]

BBQ Guy Carlo I’m glad you liked the video, both of these cookers are awesome for sure. I agree about Myron, I’ve only met him once but he was extremely nice 👍

[@jaylancaster5419]

I would be concerned more over that uneven seasoning than the flys.

[@Cookoutcoach]

Jay Lancaster I wasn’t worried about easy, I was more stoked that I got to take these two incredible cookers for a test run

[@myreobroker]

Nice video but you need to put out some fly bait. Nothing nastier than having flies all over your food in a video.

[@daveklein2826]

Who cares

[@pietemiller8035]

Sorry, you lost me when you used Lighter Fluid~

[@daveklein2826]

Boo hoo

[@edwinhenry7531]

At the prices charged these smokers better last a couple generations and be handed down through the family.

[@Cookoutcoach]

They’re built like tanks, I’d say they certainly can be

[@boatdesigner12]

Love them flies adding maggot eggs. Mmmm

[@Cookoutcoach]

Boatdesigner dunno what to tell ya bro, this was on location so folks could see how these smokers run and what they can do. Don’t worry though, I ate this bbq with some friends, we all lived

[@daveklein2826]

Liar

[@michaelskipworth6433]

Flys landing on the meat. You can keep it

[@Cookoutcoach]

Michael Skipworth it happens some times, price of being outside on a remote cook

[@daveklein2826]

Boo boo Mikey

[@joepsmith1]

I hope that dead fly didn't help the taste..

[@AC-ln9py]

Can I have mine with extra flies please 😆

[@Cookoutcoach]

A C sure why not

[@Glenn1133]

U had flys on ur food OMG

[@Cookoutcoach]

Karlas Mauzy lol yup, cookin outside in georgia in the middle of summer you do the best you can

[@adstx1949]

But that's why I season my food inside....

[@Cookoutcoach]

ADSTX19 cool story, this was a remote on site cook. For the chance to cook on these pits, I drove down and cooked on site. Pasteurization occurs at 165 degrees. That means all bacteria dies at that temperature. If it makes you feel any better I assure you both the ribs and pork butts finished at over 200 degrees internal. If it doesn’t make you feel better sorry 🤷‍♂️

[@boysrback5690]

Forgot the High fructose Corn syrup while your at it with all the sugar.

[@1TZSL0]

Looks like for booth ribs that all the bark was washed away by the sauce............. Why is that?

[@johnhowell8228]

Sorry. After 11 minutes and still haven't seen the smokers. I just couldn't watch it anymore

[@natedubbeld2470]

there is flys on your meat...

[@Cookoutcoach]

MegaNate yeah, his was an on location shoot and I did the best I could but you can’t win them all

[@daveklein2826]

OMG THERE ARE FLIES....Hate is just being a princess

[@chrisbennett1701]

Mr Mixon must not have heard of Lone Star

[@Cookoutcoach]

Chris Bennett hey there bud I’m not sure what you’re getting at, I’m familiar with lone star grills and they seem to make great quality products. That being said I’m fairly certain they don’t make a gravity feed and no one makes a cooker like the H2O. I know they make some cabinet smokers that use water but so do companies like backwoods and humpheries, but I promise you those aren’t the same as Myron’s H2O

[@Cookoutcoach]

Chris Bennett hey there bud I’m not sure what you’re getting at, I’m familiar with lone star grills and they seem to make great quality products. That being said I’m fairly certain they don’t make a gravity feed and no one makes a cooker like the H2O. I know they make some cabinet smokers that use water but so do companies like backwoods and humpheries, but I promise you those aren’t the same as Myron’s H2O

[@Cookoutcoach]

Chris Bennett hey there bud I’m not sure what you’re getting at, I’m familiar with lone star grills and they seem to make great quality products. That being said I’m fairly certain they don’t make a gravity feed and no one makes a cooker like the H2O. I know they make some cabinet smokers that use water but so do companies like backwoods and humpheries, but I promise you those aren’t the same as Myron’s H2O

[@chrisbennett1701]

@@Cookoutcoach Well bud I promise u Lone Star is the best product.End of story.

[@Cookoutcoach]

Chris Bennett they look bang up for sure, I’d love to get to put my hands on one and see how they run

[@RockinRob71343]

You got flys all over the meat, and you know what they were probably sitting on first.....

[@Cookoutcoach]

Bayou State Trucker Rob yeah, sure did, this was a destination cook all outside, I did the best I could 🤷‍♂️

[@rlara85tv]

Jajaja

[@txdominoe]

Dude you're talking waaaaaaaaay too dayum much.. let's see the datum grill please

[@cbc9002]

Talktalk tiddle tak. Show us more smokers not how too smoke.

[@dredy2g]

I was done once I saw the flies on the meat

[@Cookoutcoach]

Sorry bro, happens sometimes when you’re cooking outside

[@ctweedter]

Lose the flies!

[@Cookoutcoach]

ctweedter it’s nature man, you do the best you can

[@The_JL_Podcast]

flies. yuk. dont buy

[@Aaron-L]

What about tasting the meat? Ive never seen so much dang sugar looks gross.

[@darrellturner5952]

You did quite a poor job seasoning that meat.

[@Cookoutcoach]

Darrell Turner sorry it wasn’t quite up to your standard, the que later that day tasted good though

[@darrellturner5952]

It doesn't matter man, I was more curious if it was intentional that's all. I just saw a lot of bare spots.

[@Cookoutcoach]

Darrell Turner nope not intentional, i was really just trying to not make a big mess since I only had the table and towel I brought with me on the trip and not a ton of cleaning supplies, that’s all really

[@matth8469]

Gross dude....gross

[@Cookoutcoach]

MATT H dude...comon

[@user-md6qp9mp4g]

At first very disgusting with all the flys around the meat! and all the things you put to the meat, Sugar etc is the most unhealth eating, thats why the most Grill enthousiast are sick and 200 KG? I am a BBQ enthousiast, we live in 2018, we know what is healthy and what not! Its a shame!

[@billmccollum306]

I always start mine with a good spray of OFF,really helps to bind the rub to the meat

[@jasondenny1824]

Great video!!!