Technology discussion re: pellet fed vs. manual labor

Well Mr Geer is from Texas so must be one hellova cooker!
I can see where this is going,gotta go get my cup and stand on the corner.
 
I'm kind of sorry I started this thread because we have gone up against the pellet poopers, stick burners, ceramic eggs and home made cookers and did our share of winning and loosing. In retrospect since this first posted-- It's the Cook and not necessarily the cooker that takes the walk. I have found out that it is the cook who knows there cooker and there cooking environment that is the one to beat, JMHO


Spice
 
spicewine said:
I'm kind of sorry I started this thread because we have gone up against the pellet poopers, stick burners, ceramic eggs and home made cookers and did our share of winning and loosing. In retrospect since this first posted-- It's the Cook and not necessarily the cooker that takes the walk. I have found out that it is the cook who knows there cooker and there cooking environment that is the one to beat, JMHO


Spice
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Dont have to look any further than Rod G. to see that theory in action. Pellet Envy - wins - cooking pellets or not :eek:)

As a side note... I was going to repost some pics of Jeff's pit, and the Team Q pit, so JKH could see some other really SWEEEEET paint jobs. Got any good paint job pics you can post so he has something else to drool over, Jay?
 
drbbq said:
I don't much care for offsets. First off, it just doesn't make any sense to me to put the fire on the side. Heat rises.
Using all wood can easily result in oversmoked food and that doesn't win much. The good cooks I know that use wood wrap their food early and often.
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I just realised something,my offset doesn't always cook from the side.
When cooking a whole piggy or shoulders i start off cooking offset style,,then after 2 hours i'll start burning down wood in the firebox and shoveling and pushing the burnt coals thru the firebox baffle right under the oinker without opening the cooking chamber doors.Best of both worlds.Very versatile these cookers.
 
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JKH said:
Guess i'll never be able to afford one either,i'd pay a grand to have a looksee inside one of his fireboxes though,so i guess we're talking 30k-1.2m somewhere in that price?
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Bring your check book and you can see into my firebox all you want.

As for info about Pits by Jambo, Jamie Geer builds these pits as a hobby. When in the mood, he builds one to three of them each winter. He says it's just too hot to weld in the summers in Ft. Worth. News flash: Jamie says he's retired for now, so now pits this year. In fact, he's returned at least one deposit he had received. So, when someone asks about price, I guess my pit is priceless since the maker is not building pits.

The pictures of Tuffy's pit in progess on that website were taken in Jamie's shop. In that pic of his passenger side after it's painted, you can see my pit and another one in the background. That was two years ago. Oh, I waited a year after I ordered mine to get it.

Jamie is a fabulous cook. I think that lends to his ability to build a pit that cooks well. He also pays attention to detail and uses products that will allow his pit to look good for a long time. They are awesome units and draw a lot of attention from folks walking by.

I don't know what else I can say about Geer pits. I equate the fit and finish to a Spicewine unit. I've lusted for one of those ever since I got a good look at Jay's latest cooker in Columbia year before last.

Rod
 

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Oh yeah, it's bib time.
Never seen anything quite like that cooker,the firebox alone is porn.
The fit and finish and detail of that cooker in person must be something!
 
Rod i have a question,the box right beside the firebox with the little stack,is that a grill or a place to keep BBQ warm for turnin ins? ya don't have to answer.
 
JKH said:
Rod i have a question,the box right beside the firebox with the little stack,is that a grill or a place to keep BBQ warm for turnin ins? ya don't have to answer.
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Johnny Trigg has a very similar pit and I cooked next to him a few years ago in Philly. The Ferrari of bbq pits.

Thats a grill. I believe you can build a fire on two levels.
 
Chris is right. That is a traditional Texas chicken cooker. The stainless lid is hinged. The first drawer has a stainless water pan where they but water, beer, lemons, herbs, etc., and the bottom drawer is where the fire is. I have yet to use it, and probably never will. Just don't want to get it dirty.

The pit is still pretty clean, but not quite like that. I had just brought it home when I took those pics.

Rod
 
A traditional texas chicken cooker-sweet.
Bock,onions,garlic,limes,limeleaves,almost forgot the chicken--
I know if that was in my ownership i'd be cooking on her everyother day,getting it really dirty then between cooks i'd lick it clean,and even give her a name,,Shania,,Twain for short.
Maybe the one time even ferrari is inapropriate,i mean they mass produce them cars,i live by a dealership and there's plenty of them in the showroom.
 
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