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
Myron Mixon BARQ 3600 Pellet Smoker is built for cooks who need serious volume, consistent results, and efficient workflow when cooking at scale.
With 3,600 square inches of cooking space and the ability to hold up to 12 full-size hotel pans, the BARQ 3600 is designed for caterers, competition teams, and high-output backyard cooks who need to produce more food with less hassle. Its downdraft smoke system, WiFi control, and heavy-duty construction make it a true workhorse for large cooks.
Why You'll Love It- Massive 3,600 sq. in. cooking capacity: Built for high-volume BBQ cooks, events, and serious production.
- Perfect for hotel pans: Holds up to 12 full-size hotel pans, making it ideal for caterers and efficient batch cooking.
- Que-View WiFi controller: Monitor and adjust temps remotely with consistent, stable performance.
- Downdraft smoke system: Circulates smoke throughout the chamber before exiting for deeper, more even flavor.
- 27 lb front-mounted hopper: Supports long cooks with improved pellet feed efficiency.
- Double-wall firebox: Helps maintain steady temperatures and improves fuel efficiency.
- Stainless steel burner assembly: Designed for hotter burns and long-term durability.
- Competition-style cart included: Built for mobility, storage, and real-world use.
- Brisket (multiple at once)
- Pork shoulders
- Ribs in large quantities
- Chicken and turkey
- Sausage
- Catering and event cooking
- Hotel pan BBQ setups
- Run full hotel pan setups to streamline catering jobs and reduce handling time.
- Use consistent pellet brands to maintain steady burn rates during long cooks.
- Avoid opening the lid frequently so the downdraft system can fully circulate smoke.
- Organize meats across racks to maximize airflow and cooking efficiency.
- Caterers who depend on full-size hotel pans for efficient cooking and service.
- Competition teams cooking large quantities of meat at once.
- Backyard cooks regularly feeding large groups or events.
- BBQ enthusiasts who want maximum capacity without moving to a trailer pit.
| Feature | BARQ 2400 | BARQ 3600 |
| Cooking Surface | 2,400 sq. in. | 3,600 sq. in. |
| Capacity | Up to 8 full-size hotel pans | Up to 12 full-size hotel pans |
| Pellet Hopper | 27 lb front-mounted | 27 lb front-mounted |
| Controller | Que-View WiFi-enabled | Que-View WiFi-enabled |
| Build | Heavy gauge steel, stainless lid, double-wall firebox | Heavy gauge steel, stainless lid, double-wall firebox |
| Burner Assembly | Stainless steel | Stainless steel |
| Smoke Design | Downdraft circulation | Downdraft circulation |
| Included Cart | Competition-style cart | Competition-style cart |
| Warranty | 3-Year Limited | 3-Year Limited |
Why is the BARQ 3600 ideal for caterers?
The cooking chamber is designed to fit full-size hotel pans perfectly, allowing caterers to cook, transport, and serve efficiently without transferring food between containers.
How much food can the BARQ 3600 handle?
With 3,600 square inches of cooking space and capacity for up to 12 full-size hotel pans, it’s built for high-volume cooking and large events.
Can I control the smoker remotely?
Yes. The Que-View WiFi controller allows you to monitor and adjust temperatures from your phone or tablet.
What does the downdraft smoke system do?
The downdraft system circulates smoke throughout the chamber before it exits, helping create more consistent smoke flavor across all racks.
Is the BARQ 3600 easy to move?
Yes. It includes a competition-style cart designed for mobility, stability, and storage.
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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.