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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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07-22-2013, 08:50 AM | #1 |
Full Fledged Farker
Join Date: 05-23-13
Location: Catlettsburg KY
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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?
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Shirley 250RF Smoker** Shirley Competition cooker** Traeger Lil Tex Elite **Blue Thermapen ** |
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07-22-2013, 08:53 AM | #2 |
Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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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.
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[B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2 |
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Thanks from:---> |
07-22-2013, 08:56 AM | #3 |
Full Fledged Farker
Join Date: 05-23-13
Location: Catlettsburg KY
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Thats AMAZING!!! I have some JAMBO ENVY!!! lol
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Shirley 250RF Smoker** Shirley Competition cooker** Traeger Lil Tex Elite **Blue Thermapen ** |
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07-22-2013, 09:16 AM | #4 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-22-2013, 09:37 AM | #5 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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i have seen them work in person, very efficient pits, that insulated box is money
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07-22-2013, 09:43 AM | #6 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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I am going to buy me a Jambo One day
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Thanks from: ---> |
07-22-2013, 10:25 AM | #7 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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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.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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07-22-2013, 11:04 AM | #8 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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Wow I want a nice cooker for strictly aesthetics I may get me a Jambo
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07-22-2013, 01:29 PM | #9 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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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?
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07-22-2013, 01:39 PM | #10 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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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.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-22-2013, 01:46 PM | #11 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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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!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-22-2013, 01:48 PM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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+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...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-22-2013, 02:05 PM | #13 |
On the road to being a farker
Join Date: 06-24-12
Location: York, Pa
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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.
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Meadow Creek TS120p - Akorn Kooker - Char Griller Trio - Brinkman Smoke N' Grill - Yellow Thermapen |
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07-22-2013, 02:14 PM | #14 | |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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Quote:
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07-22-2013, 08:34 PM | #15 |
On the road to being a farker
Join Date: 06-24-10
Location: Parker, CO
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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.
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UDS / Jambo Backyard / Red Thermopen |
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