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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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Old 01-20-2014, 10:37 AM   #16
Smokin' Greene
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I think with all three builders or even the yoder you will get a quality pit. I built a Jambo clone and I would not compromise on the insulated fire box. I love that feature! I would go for biggest bang for my buck and shipping would play a part in my decision. Don't be stubborn on a quality builder, if shipping cost you some features.
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Old 01-20-2014, 12:48 PM   #17
TalonBrew
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Mine is different. It likes to cook just barely north of 250. I like to cook closer to the 270-275 and I have to push it a little and it seems to take a little more intervention to keep it there. Could be that I live at 6,000 feet, too.


Shipping the Jambo to Colorado was in the $325 range.



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Originally Posted by ShencoSmoke View Post
My take is that the Jambo likes to cook hotter, the sweet spot is between 275-325. It can easily be adjusted using the stack, not the intake like the lang. The Jambo fire box is bigger and insulated. The lang seems to like lower temps, so you might want to think about how hot you want to cook.
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Old 01-20-2014, 01:15 PM   #18
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Quote:
Originally Posted by TalonBrew View Post
Mine is different. It likes to cook just barely north of 250. I like to cook closer to the 270-275 and I have to push it a little and it seems to take a little more intervention to keep it there. Could be that I live at 6,000 feet, too.


Shipping the Jambo to Colorado was in the $325 range.
Interesting. I smoked a few prime ribs last month and it was almost impossible to keep it at 225, it ended up being an exercise on how to keep a very tiny fire burning. I ended up burning mostly lump because once the small split combusted it would be 250+. Mine loves the 275-300 range, that range can be maintained very easily with little or no adjustments during the cook, just consistent sized dry splits. I'm sure altitude has something to do with it, and I'm sure there is a little variance between pits.
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Old 01-20-2014, 01:24 PM   #19
TalonBrew
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That's the way mine is around 255-260. I haven't tried to cook at 225, but I bet it'd be a nightmare, for the reasons you described.

I've ended up running my intakes just about full open, and I'm sure that's due to the lack of air up here. If I close the damper off too much it immediately snuffs the fire, so I have to be very careful when I'm closing it.





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Originally Posted by ShencoSmoke View Post
Mine loves the 275-300 range, that range can be maintained very easily with little or no adjustments during the cook, just consistent sized dry splits. I'm sure altitude has something to do with it, and I'm sure there is a little variance between pits.
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Old 01-20-2014, 01:48 PM   #20
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Mine will run all day at 275* i have also tried to cook at 225 with no luck.
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Old 01-20-2014, 03:09 PM   #21
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Gotta be the elevation. I need one of those Oxygen bottles like they use on the sidelines of the Bronco's games.....

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Mine will run all day at 275* i have also tried to cook at 225 with no luck.
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Old 01-20-2014, 03:31 PM   #22
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Jambo is the better smoker, no question. Insulated firebox is a key component to easily maintained temps.
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Old 01-20-2014, 04:30 PM   #23
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My yoder runs nice and smooth at 225 or 275.
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Old 01-20-2014, 06:32 PM   #24
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Been looking at the yoder Wichita and seems to be a well built pit. Just haven't seen to many reviews on it. The cost is about the same as the jambo and lang. But I would save on shipping.
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Old 01-21-2014, 09:01 AM   #25
luke duke
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Quote:
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They're both great pits but I think that I would choose the Jambo. The reason why is that for me a traditional configuration with tuning plates gives more versatility than the RF design. With the tuning plates I can get even temps across the pit or I can give myself hot spots or cooler spots in the pit with a simple adjustment whereas with the RF you have a more even temp from end to end that is non negotiable. So, if I want to do more than one kind of meat, at a slightly different temp I can and I can also have a holding area in the pit after setting up for a cooler spot while still cooking in the hot spots. The traditional offset has a little more thinking involved in it but again, the versatility is the key for me!
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Old 01-21-2014, 09:14 AM   #26
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Quote:
Originally Posted by luke duke View Post
To clarify, tuning plates are adjustable whereas RF is not. A wider range of temperatures can be gotten in a pit at one time with tuning plates!
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Old 01-21-2014, 10:03 AM   #27
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I don't know about the jambo or shirley pits but I own a lang 60 deluxe and I'll put it up against anything jambo or shiley has for quailty, overall construction, and cookablity. I can run my pit at 225, 250, 275 or 300 all day long in a rainstrom, bone chilling cold or middle of summer and turn out a great cook... Get a lang you won't regret it!!
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Old 01-21-2014, 11:14 AM   #28
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Quote:
Originally Posted by Nutz4bbq View Post
I don't know about the jambo or shirley pits but I own a lang 60 deluxe and I'll put it up against anything jambo or shiley has for quailty, overall construction, and cookablity. I can run my pit at 225, 250, 275 or 300 all day long in a rainstrom, bone chilling cold or middle of summer and turn out a great cook... Get a lang you won't regret it!!
Yep! There's a reason that Lang is one of the top selling pits in the country!
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Old 01-21-2014, 12:30 PM   #29
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Here's another point of view...
1. Do know several members here who have the Jambo backyard, a Lang, or both. Either one are excellent cookers.
2. Have seen several Langs of different sizes filled to the point that would stifle and choke other smokers yet have the capacity to chug through the night without hesitation in most weather conditions due to radiating heat from the reverse flow plate.
3. Why do other fabricators try to copy Lang's R/F design if it was an inferior product?
4. Have bought a Lang 48, a Lang 60, and a Lang 84 Deluxe Kitchen because haven't found a better designed offset.
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Old 01-21-2014, 01:20 PM   #30
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I don't know if Lang designed the RF, but I couldn't tell you didn't either. I don't think anyone is calling it inferior as much as higher priced because it has Lang on it. A lot people when they think if RF automatically think if a Lang, check out the other companies, they produce just as good work or better as a Lang and sometimes are cheaper and can customize it more. That was the selling point for me, Lang would not customize my RF with certain features and the money I was spending I wanted it my way, so I found a company that would.
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