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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-19-2013, 04:28 PM   #16
TalonBrew
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I'm on my third Jambo all different models so I consider myself an amateur expert on them. The temp and smoke control are indeed controlled though the stack. Feel free to ask me any questions.
Did yours have the plate for the damper?

Mine will only change the temp about 10 degrees before it starts choking the fire and getting bad smoke.
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Unread 07-19-2013, 06:01 PM   #17
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Quote:
Originally Posted by Pappy Q View Post
I'm on my third Jambo all different models so I consider myself an amateur expert on them. The temp and smoke control are indeed controlled though the stack. Feel free to ask me any questions.
Walk through the whole procedure from start up to adding would for a Junior if you would please. I have several drums and pellet smokers never had a offset so I really don't know where to start with the Jambo and not much on the web. I have read how to start a Lang and other offsets buti do know the Jambo is a different animal.
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Unread 07-19-2013, 06:19 PM   #18
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Quote:
Originally Posted by TalonBrew View Post
Did yours have the plate for the damper?

Mine will only change the temp about 10 degrees before it starts choking the fire and getting bad smoke.
All mine have the valve in the stack but the theory would be the same.
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Unread 07-19-2013, 06:23 PM   #19
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All mine have the valve in the stack but the theory would be the same.
Do tell please
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Unread 07-19-2013, 06:26 PM   #20
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Originally Posted by Wneill20 View Post
Walk through the whole procedure from start up to adding would for a Junior if you would please. I have several drums and pellet smokers never had a offset so I really don't know where to start with the Jambo and not much on the web. I have read how to start a Lang and other offsets buti do know the Jambo is a different animal.
Light a chimney of charcoal, once it's ready dump in the firebox add a log (10-12 inches log 2-4 inches wide). Have exhaust full open and fire box door open. When the first log is about done add another and close door. Once temp reaches where you want (Jambo is designed to cook best at 275), close exhaust about half way. It should settle in at 275. When temp drops, add another log. 1 log at a time is all it should take. Fire should be a bed of coals with 1 log, smoke will be invisible or very thin blue. Depending on weather conditions, 1 log will maintain 275 for 35-60 minutes.
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Unread 07-19-2013, 06:59 PM   #21
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Quote:
Originally Posted by Pappy Q View Post
Light a chimney of charcoal, once it's ready dump in the firebox add a log (10-12 inches log 2-4 inches wide). Have exhaust full open and fire box door open. When the first log is about done add another and close door. Once temp reaches where you want (Jambo is designed to cook best at 275), close exhaust about half way. It should settle in at 275. When temp drops, add another log. 1 log at a time is all it should take. Fire should be a bed of coals with 1 log, smoke will be invisible or very thin blue. Depending on weather conditions, 1 log will maintain 275 for 35-60 minutes.
You are the man thank you. It took me two years to find a used one here in so cal and from what I have read I new the fire management was different. Thanks again
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Unread 07-19-2013, 07:17 PM   #22
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. I have read how to start a Lang and other offsets buti do know the Jambo is a different animal.

Actually, there is a good video of them starting a Lang that I used as the basic info to start mine and the process is exactly the same. When I got my pit, I called Jamie and asked the same question you asked and he walked me through the steps, that are what both me and Pappy said. The theory is pretty simple, all it takes is practice.

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Unread 07-19-2013, 07:19 PM   #23
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All mine have the valve in the stack but the theory would be the same.
Is there a chance that I don't have enough or I have too much air intake, and that's why when I throttle her back it starts smothering the fire. Or is that just a natural point at which I shouldn't close the damper any more?

I typically have the plate closing about a third of the stack, then vary it about 1/2" or so each way to tweak the temp. That gets me about 10*.
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Unread 07-19-2013, 10:18 PM   #24
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pappy Q, does the jambo have an even temp from one side to the other? Is it tuned I guess im asking
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Unread 07-20-2013, 06:12 AM   #25
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Quote:
Originally Posted by TalonBrew View Post
Is there a chance that I don't have enough or I have too much air intake, and that's why when I throttle her back it starts smothering the fire. Or is that just a natural point at which I shouldn't close the damper any more?

I typically have the plate closing about a third of the stack, then vary it about 1/2" or so each way to tweak the temp. That gets me about 10*.
The air intake plate should be about a half inch out and you should never have to adjust it. Sounds like you have too big of a fire. It really doesn't take much fuel to maintain temp.
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Unread 07-20-2013, 06:14 AM   #26
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pappy Q, does the jambo have an even temp from one side to the other? Is it tuned I guess im asking
Mine have all had very even heat across the whole cooking surface. I've done the biscuit test and they all came out the same.
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Unread 07-22-2013, 07:25 PM   #27
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Pappy, do you leave the drain valve open when you cook. It has been smoking nice I think I'm trying to adjust much. I like 275 and it wants to run at 265 I think that is where it is happy
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Unread 07-22-2013, 07:31 PM   #28
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Pappy, do you leave the drain valve open when you cook. It has been smoking nice I think I'm trying to adjust much. I like 275 and it wants to run at 265 I think that is where it is happy
Keep closed. If 265 is it's sweet spot, then I'd just cook there.
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Unread 07-23-2013, 10:36 AM   #29
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Sorry for so many questions. How much temp swing due you get when adding a new log, Also is split logs OK or due they need to be whole? Yesterday everything was going smooth at 275 then after two hours into the cook with no changes it decides to take off to 290 is this common?
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Unread 07-23-2013, 02:25 PM   #30
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Is the cooking part of a Jambo insulated also or just the firebox?
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