Amateur / ready to buy Jambo pit economy model vs Langs 48" hybrid model deluxe

[CandySueQ]

I have an "antique" Jambo J3 (really, it's about 14 years old). It's a great pit whether using traditional wood/charcoal or when I had a pellet fire system in it.

I highly recommend a PBC though. You'll get the flavor you want and have lots more money for stuff to cook.

Welcome to the Pit!

[SoCalTim]

Hi everyone my name is Daniel
im from Los Angeles I'm a amateur
and ready to up my game I've bought a
pellet smoker but it doesn't do it for me
i like the taste of wood and Charcol
together Im just inspired and ready
I'm looking @ Jambo pit economy
model and Langs 48" hybrid delux
before I decide I would like to hear some
feed back

Hi Daniel, Los Angeles native also, I encourage you to follow your heart, that being said ... those types of smokers are very high maintenance and like a very pretty girl, require alot of attention.

Simply put, on any given cook .. expect to babysit it for many hours on end ... no walking away, no quik trips to the store, no naps, no nothing.

If you have no problem with this, I say go for it.

Congrats on your future purchase (Buy The Lang)!

Tim

[smokinfatties]

Daniel, how much food do you generally cook at once? the Karubecue is a good option if you're looking to cook less than 50lbs or so at a time

[EdF]

Nominally, it can hold 60lbs, though I haven't gone anywhere near that much, so can't say. But it should be an option.

It is certainly "non-trad". But I'm a tech guy!

[TripleB]

Daniel --

I'm in LA too (La Crescenta) and own a Jambo backyard now for about 1.5 years. And this is my first post here. I hope I'm not too late on responding, but probably am. I do a bit of competing and also a KCBS BBQ judge. I love my Jambo (who I call JT) and hate her at the same time. It's a love/hate relationship. JT turns out some beautiful bbq, but it's like taking the prettiest girl in school to the prom....you've got to pay attention to her all the time. JT loves to run at 275 degrees, that's her sweet spot. But you got to pay attention to her temp constantly. One minute she's running at 275 and you come back 15 minutes later and she's down to 225. Sooooo.... I have a tendency to que the short duration meats, ribs and chicken on her. Pork Butt and Brisket go on the WSM.

What do you want either the Jambo or Lang for? If it's just for back yard queing, I'd think long and hard about purchasing one. I do a lot of bbqing for friends and such, but still have not totally filled my Jambo.

[6th Borough BBQ]

I can't speak for those exactly but I can tell you that I absolutely love my 36' Lang. It built very solid, super heavy, holds heat well (weighs a ton), and I love that when I called for questions Mr. Lang himself happened to answer and spend 1/2 hour on the phone answering all my questions as mine needed to be customized. Very Happy with my Lang.