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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. |
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02-07-2013, 05:03 PM | #1 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Jambo - Ordering end of Month
Finally going to get a new pit. Took a long time and a lot of looking, reading, researching, and seeing pits hands on to make the decision. I decided on a Jambo Economy ... He is local to me, solid reputation, and I like the over all pit. If I should out grow it then I'll find a bigger one (if the wife allows).
I am getting the boiler door upgraded and adding my team logo. Is there any particular reason for going with a Chrome stack? Also I posed the question in another post; While the pit is at Jambo, should I or should I not go ahead and have 2 ports added for Guru's? I know that by itself the box is very efficient. I've also read several posts in various forums about people who have added the Guru to the Jambo and picked up another 30 to 40 minutes of burn and/or accurate temp control. I would really like to know what you would do.
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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02-07-2013, 05:27 PM | #2 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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no guru... and i got the chrome stack for flash...you will have the same setup as us with that order...
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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02-07-2013, 05:37 PM | #3 |
On the road to being a farker
Join Date: 05-01-12
Location: Lee's Summit, MO
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I'd definitely get the chrome stack - really sets the pit apart from "normal" pits IMHO!
Sent from my Incredible (2) Droid
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En Fuego BBQ The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego!__________________ |
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02-07-2013, 07:16 PM | #4 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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You put a guru on it and the Jambo police will come take it away from you. Absolutely no need for one. There is no better pit in my opinion, I guess that's why I just ordered my 3rd one.
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02-07-2013, 10:23 PM | #5 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Thanks guys ... appreciate the feedback. I guess then my question is what do you use to monitor your temps? I liked that the Wireless Guru would let me track all of that ... I can use my phone/tablet to remotely check meat temps, pit temps.
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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02-08-2013, 06:26 AM | #6 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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Tel tru glow in the dark 4" pit thermometer works just fine
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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02-08-2013, 09:19 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Lucky Man Congrats
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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02-08-2013, 04:33 PM | #8 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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02-08-2013, 05:37 PM | #9 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Quote:
I got the J1 / Baby J. 3 meats in Texas, its big enough. When I do KCBS, I'll take one of my cans and make it work. While I doubt you'll need it, if you want it and have the budget for it, add it. It's your pit not ours and if you think you'll regret it don't come back blaming this crowd of knuckle heads. Its your money do what you want with it, we certainly did what we wanted with ours. Worse that happens is you find out you don't need it, plug the ports and sell your electronics. |
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02-08-2013, 06:08 PM | #10 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I've had mine just about 1/2 a year and I'm amazed .....uniform size chunks of wood has been my best temp guage.....I'm not the cook that most of these guys are but I absolutely love when it's a "cook" day.......
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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02-09-2013, 09:29 AM | #11 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Nice.
Living the dream with that new Jambo.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-09-2013, 09:38 AM | #12 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Since when can you put a guru on a stick burner?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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02-09-2013, 09:43 AM | #13 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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The boiler door is just flash. Better to save the money for your next pit.
It would not significantly increase the resell value of an econ, but it would be the DB thing to do....... |
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