Mixon’s Mix

The peach wood in these pellets helps to give protein a sweet flavor, and just like a juicy Georgia peach, they burn evenly to keep BBQ moist.
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Hickory

For generations, barbecue chefs have turned to hickory for a strong, smoky flavor for pork, beef and other proteins. This low-ash, high-BTU performing pellet will satisfy smoking enthusiasts looking for that traditional BBQ flavor.
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The Perfect Pellet for Every Palate

Whether you’re cooking beef, pork, poultry, fish, or vegetables, there’s a natural wood Myron Mixon pellet to make the perfect barbecue. This chart makes it simple to see what’s best, or, you decide what flavor you fancy.

Ideal Pellet for your Protein Hickory Myron’s Mix
   Steak
   Chicken
   Pork
   Fish
   Vegetables
 

Perfect Porterhouse Steak

A porterhouse is a big hunk of a steak that combines two cuts that are separated by a bone: there’s the soft, rich tenderloin on one side, and the firm and juicy sirloin on the other.
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Tips from Myron

Rest time is in some cases more important than cook time on big meats.