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  1. wneill20

    Entering first Comp

    I cook comps with a Jambo Jr and cook everything at 275* it can be done.
  2. wneill20

    Smoking woods

    Here is a list of woods that can be used for smoking that i found on the web and yes almond can be used. ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. A very hot burning wood. ALDER - Very...
  3. wneill20

    She is home

    It would be a Jambo!!! we will be smoking Ribs, Tri Tip and Chicken tomorrow
  4. wneill20

    She is home

    Made a 750 mile round trip to bring her home can't wait to fire her up tomorrow
  5. wneill20

    Any Jambo Owners Here

    I have been looking for over a year for a used one here in so cal, hard to find but I did. Will be making a 700 mile round trip on Saturday to bring here home. To go along with my two pellet smokers and two BP UDS the wife says I'm a smoker junky :) anyway any advice fire management will help...
  6. wneill20

    Fire Managment

    Thanks Jimmy J I'm confused now from what I have read you control the Jambo temp from the stack and 101 says leave it wide open
  7. wneill20

    Fire Managment

    Thanks Dave, I have been looking for a used Jambo for over a year just found one that is two years old and i can get for about half the price of a new one after shipping.
  8. wneill20

    New Here

    Im on several other forums thought i need join here as i recently purchased a Jambo smoker to go along withe my UDS and pellet smokers. There is alot info on this site that i can learn from. Thanks
  9. wneill20

    Fire Managment

     I have two pellet smokers and two drum smokers and purchased a Jambo Jr that i will be picking up next week. And have no clue what to do when it comes to starting and managing the fire in the Jamo. Do you use charcoal or seasond wood how much of either? Thanks in adavance
  10. wneill20

    Water Pan Or Heat Deflector

    I currently use a heat deflector which is a 18" pizza pan with holes in it anyone use a water pan and where did you find it?
  11. wneill20

    UDS Question

    If I'm going to cook at 225* i will place about fifteen lit coals on top of the basket full and open the top vent all the way, open both slide vents so that one hole is exposed each side. When it gets close to the 225 * i will close one side all the way and adjust the orther side as required. On...
  12. wneill20

    UDS Question

    I have two Big Poppa drums and the bottom vents work great if install right. The good things about the vents you can take as low as you want to go. I have had mine down to 180 for ten hours no problem very little adjustment needed. Give them a try
  13. wneill20

    lump charcoal.....

    Here in So Cal we have Trader Joes i just tried their hardwood charcoal last weekend and i have to say it is outstanding if you can get it give it a try.
  14. wneill20

    Diamond Plate Pits

    I see that they are back anyone have one been looking for a new smoker? Look at the Langs, Jambo and Kluos how do they compare ?
  15. wneill20

    UDS temp control & pitmaster iq110

    I have a IQ 110 also and did install the 1 " npple and i have no issues at all it will maintain any temp i want it too with all vents closed except the top vent which is 100% open.
  16. wneill20

    First brisket in a MES 40" Need help.

    As they say BBQ is done when done. I never cook by temp always by look and feel, wrap when the bark is set and has a mahogany look you can tell by running your finger over the meat no rub on finger good to go, usually at the four hour mark. As for being done I prob when it slides in like a warm...
  17. wneill20

    Will it Work?

    Why not put a fire box on the side an make it and offset smoker?
  18. wneill20

    Bottom Round Roast

    Very nice, i always pull mine at 130* it will always raise 5* or 10* while resting.
  19. wneill20

    Brisket on the UDS with the IQ 110

    Set the IQ 110 at 275* threw on a 12 packer Rubbed with salt, pepper and injected with beef broth After 4 hours time to wrap Done and time to cut the point of for burnt ends and time to rest Burnt ends Sliced an ready
  20. wneill20

    IQ 110

    It has an thread adapter which screws into a 1" nipple . So far so good set it at 275 let it settle in put the brisket it on. It has stayed at the 275 mark for two hours.
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