Hi. If you go to 2:04 you'll see the transfer tube that is at the bottom of the cook chamber. That is how the smoke enters from the firebox. Let me know if you have more questions. Thanks for watching ✌🏾
I own a G33 and have trouble with ash and charcoal bridging or clogging at the grate and heat tube. I have discussed the problem with the MM people and have not been able to resolve it. I have suggested to them that the unit has a design flaw. So far I am just living with the problem which I do not like.
Sorry to hear about your issues. I have not run into any so far. Smooth cooks for a year. No bridging or clogging of the ash grate. I only use briquettes.
I usually cook up to 325 degrees in accordance with the operations manual. MM representative advised me that this is too hot. Also I have been advised by a MM representative to use only lump charcoal again operations manual guidance. I tried this and also had bridging and clogging problems. My problem usually occurs after 6 or 8 hours into the cook. MM will only further examine my smoker if I deliver it to a dealer two hours away and leave it, and pick it up later. This represents eight hours of trailer time in two round trips. I consider this unreasonable from people who advise operating the smoker outside the operations manual guidelines. I also understand that other owners have the same problem with the G33.
@@chuckwhaler sounds like overpriced junk. From the looks of the one in this video, the trays are warped and inside door panel already rusting. Not good. Paying for a name and getting crap. If MM conducts his business like he runs his mouth, no wonder you’re having problems already with customer service.
Hi there could you show us how the heat and smoke get from the firebox out to the waterpan
Hi. If you go to 2:04 you'll see the transfer tube that is at the bottom of the cook chamber. That is how the smoke enters from the firebox. Let me know if you have more questions.
Thanks for watching ✌🏾
Myron Nixon slapped his name on an old country Brazos gravity feed
no ur an idiot. old county gravity was released way after myron mixon gravity fed came out
I'm gonna put a poole noodle around that bar when mine arrives, why not.........
That's a great idea! 👍🏾
How has the G33 been doing?
It's been great. Had to learn how it likes to cook and how the meats react to it. It's different than the bullets and offsets I've cooked on.
Not asking for videos of your cooks, are you still liking G33?
Love it. My last cook was my best to date. I'm starting to hone in on how she likes to cook.
I own a G33 and have trouble with ash and charcoal bridging or clogging at the grate and heat tube. I have discussed the problem with the MM people and have not been able to resolve it. I have suggested to them that the unit has a design flaw. So far I am just living with the problem which I do not like.
Sorry to hear about your issues. I have not run into any so far. Smooth cooks for a year. No bridging or clogging of the ash grate. I only use briquettes.
Charlie Elliott
I usually cook up to 325 degrees in accordance with the operations manual. MM representative advised me that this is too hot. Also I have been advised by a MM representative to use only lump charcoal again operations manual guidance. I tried this and also had bridging and clogging problems. My problem usually occurs after 6 or 8 hours into the cook. MM will only further examine my smoker if I deliver it to a dealer two hours away and leave it, and pick it up later. This represents eight hours of trailer time in two round trips. I consider this unreasonable from people who advise operating the smoker outside the operations manual guidelines. I also understand that other owners have the same problem with the G33.
@@chuckwhaler sounds like overpriced junk. From the looks of the one in this video, the trays are warped and inside door panel already rusting. Not good. Paying for a name and getting crap. If MM conducts his business like he runs his mouth, no wonder you’re having problems already with customer service.
Any updates?
Sorry for the lack of updates. Not used to doing full videos of my cooks. I'll post a vid of the next cook.