喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-22-2013, 09:50 AM   #1
The Pig's Blanket
Full Fledged Farker
 
The Pig's Blanket's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Default BBQ PitMaster question

I was watching last night and had a question. I know they say a Jambo pit is one of the best pits out but, one piece of wood really? someone explain this to me please? I use a stick burner and would never dream or using the amount of wood that Pellet Envy did?
__________________
Shirley 250RF Smoker** Shirley Competition cooker** Traeger Lil Tex Elite **Blue Thermapen **
The Pig's Blanket is offline   Reply With Quote


Old 07-22-2013, 09:53 AM   #2
Full Draw BBQ
Full Fledged Farker

 
Full Draw BBQ's Avatar
 
Join Date: 03-22-11
Location: Frisco, TX
Default

It's a fully insulated firebox, with a large stack on the other end, so it draws really smoothly, and is amazingly efficient. I watched Triggs manage a cook for 8 hours with a fire no bigger than Rod's........amazing stuff.
__________________
Full Draw BBQ
Frisco, TX

Lang 60D trailer
Orange Thermapen
22.5 Weber Kettle - retired
Gateway 55 gallon Clone X2
Full Draw BBQ is offline   Reply With Quote


Thanks from:--->
Old 07-22-2013, 09:56 AM   #3
The Pig's Blanket
Full Fledged Farker
 
The Pig's Blanket's Avatar
 
Join Date: 05-23-13
Location: Catlettsburg KY
Default

Quote:
Originally Posted by Full Draw BBQ View Post
It's a fully insulated firebox, with a large stack on the other end, so it draws really smoothly, and is amazingly efficient. I watched Triggs manage a cook for 8 hours with a fire no bigger than Rod's........amazing stuff.
Thats AMAZING!!! I have some JAMBO ENVY!!! lol
__________________
Shirley 250RF Smoker** Shirley Competition cooker** Traeger Lil Tex Elite **Blue Thermapen **
The Pig's Blanket is offline   Reply With Quote


Old 07-22-2013, 10:16 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by Full Draw BBQ View Post
It's a fully insulated firebox, with a large stack on the other end, so it draws really smoothly, and is amazingly efficient. I watched Triggs manage a cook for 8 hours with a fire no bigger than Rod's........amazing stuff.
Yep...

Most Jambo cooks use some charcoal to build a coal base and then one split every 45 minutes or so will hold it at 275-ish.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

BBQ Brethren Chicago Area Picnic Coming Soon!! Join us!

The Naked Fatty!


Southern Q Limo Elite Gravity Fed/3x Hunsaker Cans (soon come!)/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Old 07-22-2013, 10:37 AM   #5
Andrew
On the road to being a farker
 
Andrew's Avatar
 
Join Date: 02-20-13
Location: South of Dallas
Default

i have seen them work in person, very efficient pits, that insulated box is money
Andrew is offline   Reply With Quote


Old 07-22-2013, 10:43 AM   #6
tx_hellraiser
Full Fledged Farker
 
Join Date: 05-06-12
Location: austin
Default

I am going to buy me a Jambo One day
tx_hellraiser is offline   Reply With Quote


Thanks from: --->
Old 07-22-2013, 11:25 AM   #7
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Default

we typically start our fire with one chimney load of unlit lump, then add one load of hot lump. then a stick about every 45-60 minutes... we maybe go through 11 sticks in a comp cook.
__________________
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
indianagriller is offline   Reply With Quote


Thanks from:--->
Old 07-22-2013, 12:04 PM   #8
Michael Cowley
Knows what a fatty is.
 
Join Date: 07-20-11
Location: Severn, MD
Default

Wow I want a nice cooker for strictly aesthetics I may get me a Jambo
Michael Cowley is offline   Reply With Quote


Old 07-22-2013, 02:29 PM   #9
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

I do not have a stick burner so forgive me if this is an ignorant question, but what temp does this process usually keep you at?

Quote:
Originally Posted by indianagriller View Post
we typically start our fire with one chimney load of unlit lump, then add one load of hot lump. then a stick about every 45-60 minutes... we maybe go through 11 sticks in a comp cook.
gaspipe1 is offline   Reply With Quote


Old 07-22-2013, 02:39 PM   #10
oldbill
is Blowin Smoke!

 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by gaspipe1 View Post
I do not have a stick burner so forgive me if this is an ignorant question, but what temp does this process usually keep you at?
It would depend on how large your fire was to begin with. A split every 45 min or so is simply to maintain what is already there. I keep my pit at around 250 normally but sometimes I'll go to 275 or 300.
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote


Old 07-22-2013, 02:46 PM   #11
oldbill
is Blowin Smoke!

 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by Andrew View Post
i have seen them work in person, very efficient pits, that insulated box is money
Yeah, there's a lot of pits with insulated boxes out there but most of them don't hold a candle to a Jambo! Jamie's got the design that works and even though I think that his pits are a little over priced he definitely puts them together better than anyone else. If I had the cash to spend, I wouldn't hesitate!
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote


Old 07-22-2013, 02:48 PM   #12
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

+1 they're the bomb,for sure... I'd need to win the lottery, but IF I do, a nice Jambo is on my Christmas list...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 07-22-2013, 03:05 PM   #13
BaggerBill
On the road to being a farker
 
Join Date: 06-24-12
Location: York, Pa
Default

Quote:
Originally Posted by indianagriller View Post
we typically start our fire with one chimney load of unlit lump, then add one load of hot lump. then a stick about every 45-60 minutes... we maybe go through 11 sticks in a comp cook.
If you are trying to cook at a specific temp, say 250 degrees for example, at what point do you throw on another stick? Do you wait until the temp drops to 245 degrees or something? Is there a certain point that you have in mind when you do this? I hope you don't mind me asking this.
__________________
Meadow Creek TS120p - Akorn Kooker - Char Griller Trio - Brinkman Smoke N' Grill - Yellow Thermapen
BaggerBill is offline   Reply With Quote


Old 07-22-2013, 03:14 PM   #14
Andrew
On the road to being a farker
 
Andrew's Avatar
 
Join Date: 02-20-13
Location: South of Dallas
Default

Quote:
Originally Posted by BaggerBill View Post
If you are trying to cook at a specific temp, say 250 degrees for example, at what point do you throw on another stick? Do you wait until the temp drops to 245 degrees or something? Is there a certain point that you have in mind when you do this? I hope you don't mind me asking this.
thats the thing that takes a little experience and time. i let mine get about 10 degrees, then i throw one on. or you can not wait and put a piece fairly close and it will slowly light.
Andrew is offline   Reply With Quote


Old 07-22-2013, 09:34 PM   #15
TalonBrew
On the road to being a farker
 
Join Date: 06-24-10
Location: Parker, CO
Default

What Andrew said.

To me it feels like fire control is more art than science. A few tips here and there and practice is what it takes. The practice is the fun part.
__________________
UDS / Jambo Backyard / Red Thermopen
TalonBrew is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts