7
Operating Instructions
Before You Start:
Make Sure the chimney damper is fully open.
If you are not using the water pan, make sure the V-
Shaped grease deflector is in place to prevent any grease from dripping onto the transfer chute.
Lighting your Charcoal:
Adding the Smoke:
Controlling the Temperature:
Maintaining Your Smoker
There is more than one way to fire up your smoker. Here at Myron
Mixon Smokers we find the easiest way is to use a chimney starter.
Once the charcoal is lit in your chimney starter (
it normally takes 10-
20 minutes for your charcoal to be fully lit
), pour the lit charcoal
(
charcoal is ready when you see orange color deep in the chimney
starter
) into the chimney chute and then pour the remaining
charcoal on top. As the charcoal burns it will feed down the chimney
chute.
Depending on the tempertures you cook at and experince
level in controlling your pit you may use ½ - 1 lb of charcoal per hour,
so fill your charcoal shoot accordingly.
After loading the charcoal chute, you can add wood
chucks or wood chips in the firebox below the chimney
right onto the ash pan. Smoke flavor from the wood will
carry into the cook chamber.
Temperature can be controlled with the ball valve on the
outside of the firebox door. Adjusting the valve will
control how much oxygen is added to your fire.
Temperature control devices like the BBQ Guru can easily
be hooked up to help maintain temperature. All that is
required is a 1 ½” adapter that screws into the ball valve.
.and the temperature control system and fan.
Be sure to tighten the latches on your Vulcan Gravity Feed once the
gasket settles.
Summary of Contents for MMS-V33
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