Comments on: TLC BBQ Pitmaster Myron Mixon – Jacks Old South BBQ Team http://www.barbecue-party.com/bbq/3052/tlc-bbq-pitmaster-myron-mixon-jacks-old-south-bbq-team/ A wealth of BBQ resources, information, recipes, and guides for all things BBQ. Mon, 31 Jan 2011 02:55:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Matt http://www.barbecue-party.com/bbq/3052/tlc-bbq-pitmaster-myron-mixon-jacks-old-south-bbq-team/comment-page-1/#comment-1896 Matt Wed, 01 Dec 2010 01:31:37 +0000 http://www.barbecue-party.com/bbq/?p=3052#comment-1896 Myron, love the great BBQ shows and tips. Can you recommend a good high quality dual probe wireless therometer? The Maverick has issues with loosing communication, and would appreciate any feedback on a good dual probe choice. Make it a great smoking week, Matt Myron, love the great BBQ shows and tips. Can you recommend a good high quality dual probe wireless therometer? The Maverick has issues with loosing communication, and would appreciate any feedback on a good dual probe choice.

Make it a great smoking week,
Matt

]]> By: Jim Gamble http://www.barbecue-party.com/bbq/3052/tlc-bbq-pitmaster-myron-mixon-jacks-old-south-bbq-team/comment-page-1/#comment-669 Jim Gamble Fri, 19 Feb 2010 11:35:29 +0000 http://www.barbecue-party.com/bbq/?p=3052#comment-669 Hey Myron, Was born in Athens, with folks in Columbus, Augusta, Dahlonega and Phoenix City and Abbeville, AL. But I live in West Texas (El Paso). Love BBQ Pitmasters! Hope it's making you lots of $$$. Often, you say you use fresh cut peachwood. Is that right? No drying (seasoning)? Where can I get some good peachwood to cook with? I currently use a 60%-40% combo of Mesquite and White or Red Oak and am quite famous with neighbors and friends for my BBQ, especially babybacks and brisket. Have used mesquite, oak, pecan, apple, alder, cherry, and maple. Love the show and am dying to smell the waft of peachwood in my pit. Thanks Myron. Jim Gamble El Paso, Texas Hey Myron,
Was born in Athens, with folks in Columbus, Augusta, Dahlonega and Phoenix City and Abbeville, AL. But I live in West Texas (El Paso). Love BBQ Pitmasters! Hope it’s making you lots of $$$. Often, you say you use fresh cut peachwood. Is that right? No drying (seasoning)? Where can I get some good peachwood to cook with? I currently use a 60%-40% combo of Mesquite and White or Red Oak and am quite famous with neighbors and friends for my BBQ, especially babybacks and brisket. Have used mesquite, oak, pecan, apple, alder, cherry, and maple. Love the show and am dying to smell the waft of peachwood in my pit. Thanks Myron.
Jim Gamble
El Paso, Texas

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