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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 01-13-2010, 05:52 AM   #1
wickedbbq'r
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Default Jacks Old South cookers?

There seems to be a lot of promo on the show for Myrons cookers. Does anyone here own one, used one, seen it, like it, hate it? Any review would be helpful. Thanks!
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Unread 01-13-2010, 05:58 AM   #2
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http://brittsbarbecue.com/html/jack_...h_cookers.html

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Unread 01-13-2010, 07:36 AM   #3
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http://www.jacksoldsouth.com/cookers/

Heres another link for some smokers from JOS website.
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Unread 01-13-2010, 09:32 AM   #4
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Yes.

I used to own one back before Jack put his name on the things (although he was influencial in my decision to get one). They're made by a company called Maxey's down in Georgia. We added an extra shelf up top.

It was a very good pig cooker and could hold a lot of shoulders. I don't have any need for a pig cooker now so I sold it (he still let's me use it when I have the need to smoke 200+ lbs. of meat ).

It ran nicely for hours at a time once you got it up to temp (large cookers can take some time to get rolling).

I really like the way the fire box sorta sits on rails beneath the water pan and you can slide it if you find that one part of your pig needs a little extra heat.

The firebox also functions to separate the firebox from the cooking chamber (sorta the same way the water pans in an ECB and/or WSM do). Heat and smoke roll up the sides of the cooking chamber. As my buddy used to say, "only way to cook hot dogs on that thing is to boil them in the water pan because the fire can't touch the meat."

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