Maxed Out Jumbo Mini w/Pics

Discussion in 'Pork' started by jarjarchef, Oct 4, 2014.

  1. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I like to know how much my gear can handle. So I will push it early in my uses to see what is the max for it. So today I am pushing my new Jumbo Mini to see what it can do.

    Soooooo, in this corner we have the Jumbo Mini. A humble new little smoker.....


    And in this corner we have the gift from the big bad wolf. Weighing in at 35 pounds combined weight. We have the two fresh picnic shoulders weighing 7 pounds each and a split butt weighing a combined weight of 21 pounds.



    Ok, so lets have a good clean cook. Everyone to your places........ picnics to the bottom rack and butts to the top......




    I am very aware of the possibility of the need to do the wrap part in the oven do to the very late start. I was planning on starting at 11am, but life came in and said NO!
     
    Last edited: Oct 4, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If your jumbo works like a mini does, over night cooks are no problem.

    Set it and go to bed, set the mav just in case.
     
  3. welshrarebit

    welshrarebit Master of the Pit

    I'm so in! This is gonna be good...
     
  4. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    With it being the second run, we shall see if I go for it or not. I have 4 hrs to see what it does....

    I would like to do a set it and forget it. That is one of the reasons I built it...
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I don't see why it would be any different than a mini.

    Keep us updated on temps
     
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Now that's a full smoker... Men... if you don't like that... you don't like girls... :biggrin:
     
  7. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Thank you for watching.

    I am going to put the therms in around 8. Will do on keeping posted.

    :beercheer:
     
  8. You da man JarJar, make them pigs SQUEEAL!
     
  9. I thought you said you were going to max it out. I see a little room left. Ok I know their is always next time. 

    It looks like it will do the job just fine. 

    Happy smoken.

    David
     
  10. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    They are chugging along. That big bad wolf huffed and puffed and sent me some yummy bits to turn into smokey pulled deliciousness. .......


    At 8:10 we are holding at 255 cooker temp and 120 butt temp.

    I just hooked the maverick up. I think for the first couple hours I was running around 300. I was going by the dial on the lid and it was at 275 for the most of that. I had the basket only 3/4 loaded (had to get more charcoal), but it was for the most part all used up. Going to take a bit to fine tune the cook/Chef on the fine art of the new smoker.
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How did you lite the basket?

    I lite a few coals on the side of the basket and let it burn across the basket.

    I also put the lit part of the basket next to the air vent that I am going to be using.
     
  12. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    That is how I did it. I had the vent on the bottom to help kick the temps up after loading. But they never went past 275 on the dial, so never adjusted it. Now I have been able to shut it and use the ball valve only for air.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's almost a whole hog!

    I vote for putting the smoker to its paces and no wrap!!!
     
  14. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    It is a lot of meat in this smoker, but it shall be fun to see how I handles it.

    I am going to see how long I can run the second basket. It seems to be running better. I have the bottom vent totally closed and the ball valve at 25% and at 295. I am thinking of closing it more in a bit. The food temp is at 129.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This basket will burn longer.   You dont need the bottom vent for smoking.
     
  16. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I agree it will last longer. I am quite sure it was user error.
     
  17. I am glad to see it is holding temps well. That is the way you figure out a new pit. Fire it up and see what happens. My first smoke on my UDS was a packer brisket. I fired it up, dialed it in and went to bed. It turned out great. I would advise most people to start with chicken leg quarters. But you are not the norm. So keep the pics coming. Don't let Adam talk you into opening it up to take a pic.

    Happy smoken.

    David
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Not once did I want to see pics.

    [​IMG]
     
  19. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I agree the only way to figure out is to use it. This is actually the second cook. I did chicken last weekend to break it in.

     
  20. Then how did you end up [​IMG]?????

    Moderator or not you know I will.
     

Share This Page