Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 10,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
The Myron Mixon MMS-60 H2O Water Smoker is built for pitmasters who need serious cooking capacity with dependable temperature control. Designed by five-time world BBQ champion Myron Mixon and proudly made in the USA, this insulated charcoal water smoker combines a patented water pan system with automated refill technology to maintain stable humidity and even heat throughout long cooks.
The result is the kind of BBQ pitmasters chase: brisket with deep bark, poultry with crisp skin, and ribs that stay tender and juicy from edge to edge. The large vertical cabinet allows you to cook multiple briskets, pork butts, and racks of ribs simultaneously without constantly rotating meat. Whether you're cooking for competitions, catering events, or large gatherings, the MMS-60 provides the capacity and consistency serious cooks demand.
Why You'll Love It- Made in the USA with heavy-duty construction
- Patented water pan system stabilizes heat and humidity
- Automated water refill system maintains moisture during long cooks
- Military-grade insulation improves heat retention and fuel efficiency
- Large vertical cabinet supports high-volume cooking
- Even heat distribution across racks reduces the need to rotate meats
- Designed for both hot-and-fast and traditional low-and-slow BBQ
The patented water pan inside the Myron Mixon MMS-60 H2O Water Smoker helps regulate temperature while circulating moisture through the cook chamber. This humid cooking environment prevents meat from drying out while still allowing bark to form naturally.
The automated refill system maintains proper water levels throughout the cook without constantly opening the smoker door. Combined with the insulated cabinet design, this creates extremely stable cooking conditions that professional pitmasters rely on.
Who’s This For?- Competition BBQ teams cooking multiple meats at once
- Caterers preparing large quantities of barbecue
- Serious backyard pitmasters who cook for big groups
- Anyone who prefers the moisture-rich cooking environment of a charcoal water smoker
- Use lump charcoal with hardwood chunks to build strong smoke flavor.
- Preheat the smoker fully before loading large quantities of meat.
- Keep the water system filled during long cooks for stable humidity.
- Leave airflow space between racks to allow proper heat circulation.
| Specification | MMS-60 |
|---|---|
| Standard # Racks | 2 |
| MAX Racks | 4 |
| Whole Turkeys (14 - 18 lbs.) | 10 |
| Whole Chickens (4 - 6 lbs.) | 28 |
| Chicken Wings (Jumbo) | 168 |
| Pork Butts Bone In (7 - 9 lbs) | 28 |
| Brisket (15 - 18 lbs) | 10 |
| Babyback Ribs | 28 |
| St. Louis Ribs | 18 |
| Whole Hog | 150 lbs |
| Smoker Weight | 960 lbs |
| Cooking Capacity Standard | 2,469 sq in (2) |
| Cooking Capacity MAX | 4,937 sq in (4) |
| Cooking Rack Size | 56.75" x 21.75" |
| Overall Dimensions (without leg levelers) | 85.9" W x 42.5" D x 67.9" H |
| Water Smokers | MMS-36 | MMS-48 | MMS-60 | MMS-72XC |
|---|---|---|---|---|
| Standard # Racks | 2 | 2 | 2 | 3 |
| MAX Racks | 4 | 4 | 4 | 5 |
| Whole Turkeys (14 - 18 lbs.) | 6 | 8 | 10 | 30 |
| Whole Chickens (4 - 6 lbs.) | 16 | 20 | 28 | 84 |
| Chicken Wings (Jumbo) | 96 | 128 | 168 | 450 |
| Pork Butts Bone In (7 - 9 lbs) | 16 | 20 | 28 | 96 |
| Brisket (15 - 18 lbs) | 6 | 8 | 10 | 24 |
| Babyback Ribs | 16 | 24 | 28 | 78 |
| St. Louis Ribs | 10 | 14 | 18 | 51 |
| Whole Hog | 60 lbs. | 80 lbs | 150 lbs | 2 x 250 lbs. |
| Smoker Weight | 680 lbs. | 840 lbs | 960 lbs. | 1800 lbs. |
| Cooking Capacity Standard | 1,425 sq/in (2) | 1,947 sq/in (2) | 2,469 sq/in (2) | 4,436 sq/in (2) |
| Cooking Capacity MAX | 2,849 sq/in (4) | 3,893 sq/in (4) | 4,937 sq/in (4) | 11,091 sq/in (5) |
| Cooking Rack Size | 32.75" x 21.75" | 44.75" x 21.75" | 56.75" x 21.75" | 68.25" x 32.5" |
| Overall Dimensions (without leg levelers) | 33.26” W x 22.83” D x 54” H | 73.99” W x 22.83” D x 61.65” H | 85.9" W x 42.5" D x 67.9" H | 82” W x 40.45” D x 80.80” H |
Can I cook a whole hog in the MMS-60?
Yes. The MMS-60 can accommodate a whole hog up to approximately 150 pounds.
Where are Myron Mixon H2O Water Smokers made?
Myron Mixon H2O Water Smokers are proudly made in the USA using heavy-duty materials designed for durability and long-term BBQ performance.
Does the water system require electricity?
No electricity is required. The automated water system connects to a standard water source to maintain consistent moisture levels.
Is the smoker insulated for cold-weather cooking?
Yes. Military-grade insulation helps maintain steady temperatures even in colder climates and windy conditions.
How does a water smoker compare to a gravity-fed smoker?
Water smokers maintain higher humidity levels inside the cook chamber, which helps produce juicier meat and gentler heat during long cooks. Gravity-fed smokers focus more on extended charcoal burn times.
Freight Shipping Notice: Shipping on large units will be determined after checkout. Freight costs vary based on location and we will work to secure the most economical rate available.
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.