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Myron Mixon BarQ 3600 Pellet Smoker Grill
Myron Mixon BarQ 3600 Pellet Smoker
 
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Amick's Price: $4,999.99


Product Code: BARQ3600
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Description
 
Industry Leading Cooking Surface
Whether you are cooking for a small gathering of friends and family or a larger event, the BARQ series grills have an unmatched amount of cooking surface available. At 3,600 square inches, these grills pack a lot of grilling capacity.

The 3600 model can comfortably hold up to 12 full-sized hotel pans.

Competition Cart Standard
Competition Carts are a popular item that in most cases are an additional add-on purchase. Not on the BARQs. Both models come with the mobility and storage of a cart with every purchase.

Outdoor Kitchen-Ready
Our BARQ Smokers are drop-in ready for your outdoor kitchen.
Heavy Gauge Steel Firebox and Stainless Lid
With a heavy gauge firebox and lid with double-walled chamber, the BARQ grills make use of seriously heavy steel to help ensure that heat and smoke stay contained within the grill and weather out.

Que-View WiFi Enabled Controller
This American-Made controller puts the ability to control your new grill from anywhere in addition to having incredible temperature stability regardless of outside temperature and weather.

Ideal Depth For Aluminum Pans
When cooking with pans, wood pellet smokers often lack the depth necessary to hold multiple pans. This was an important design element to Myron and drive the square design of the BARQ models.
Large Front Hopper - 27 Pound Capacity
Moving the hopper to the front of the grill — unlike the industry standard of side placement, results in several benefits including an awesome front work surface, the ability to easily build into outdoor kitchens, and increased auger efficiency.

Stainless Steel Burner Assembly
Increase reliability and hotter burning temperatures make the extra investment into stainless steel materials for the burner assembly well worth it.

Unique Down Draft Smoke Stack Design
Our down draft approach to smoke dispersement results in a fully-charged cooking chamber and also forces the smoke on the interior to make its way back through the meat before exiting through the stack.

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