John russell has a cooker built by Meadow Creek. I tagged him so maybe he will chime in. Since they are made in PA you might save some on shipping.
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Have you looked at Lang? They make some very nice trailer smokers with lots of custom options. I don't own one but have first hand experience cooking on my son in law's. One of the better reverse flow options IMHO and experience.
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Club Member
- May 2017
- 1881
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
Those are all beautiful beasts... I own a backyard Jambo. Dimensions and capacity a bit smaller than the J3, but the construction is the same. I'm a KCBS judge and at comps I always go around and talk to the Jambo owners (they're all J3 owners) to pick up tips. However, I never stick around for the awards, so I have no idea if they won or not. But overall, the Jambo pit masters love their J3's and are extremely confident on using them. I have never heard one owner complain abouth their pits. Nothing but praise. The main questions I ask are how they start their fires and how they maintain their fires. Everybody differs a bit on start up, but they are all consistent on maintaining their temps. The Jambo J3 (and my backyard for that matter) purrs at around 275d. That's it sweet spot. Every 30 minutes to 45 minutes just throw on another piece of wood. The trick is keeping a good bed of coals.
The one competition tip I got was that they all replaced the original racks with stainless steel racks. The reason is that the Jambo racks catch and tear the aluminum foil when they wrap. The custom made racks are smooth (and look much nicer).
I've competeted a couple times, but never with my Jambo (JT). Don't have a trailer to move that hunk of steel.
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Originally posted by Donw View PostJohn russell has a cooker built by Meadow Creek. I tagged him so maybe he will chime in. Since they are made in PA you might save some on shipping.
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Originally posted by TripleB View PostThose are all beautiful beasts... I own a backyard Jambo. Dimensions and capacity a bit smaller than the J3, but the construction is the same. I'm a KCBS judge and at comps I always go around and talk to the Jambo owners (they're all J3 owners) to pick up tips. However, I never stick around for the awards, so I have no idea if they won or not. But overall, the Jambo pit masters love their J3's and are extremely confident on using them. I have never heard one owner complain abouth their pits. Nothing but praise. The main questions I ask are how they start their fires and how they maintain their fires. Everybody differs a bit on start up, but they are all consistent on maintaining their temps. The Jambo J3 (and my backyard for that matter) purrs at around 275d. That's it sweet spot. Every 30 minutes to 45 minutes just throw on another piece of wood. The trick is keeping a good bed of coals.
The one competition tip I got was that they all replaced the original racks with stainless steel racks. The reason is that the Jambo racks catch and tear the aluminum foil when they wrap. The custom made racks are smooth (and look much nicer).
I've competeted a couple times, but never with my Jambo (JT). Don't have a trailer to move that hunk of steel.
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Club Member
- Jun 2016
- 4147
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Coconut Monkey I love that nameđBTW. Where do you live?
You mentioned youâre near Meadow Creekâs facility.
Iâm in NY. Probably about 3-4hrs from them. If you want to see my LSG. I would be happy to show it to you.
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Originally posted by Steve B View PostCoconut Monkey I love that nameđBTW. Where do you live?
You mentioned youâre near Meadow Creekâs facility.
Iâm in NY. Probably about 3-4hrs from them. If you want to see my LSG. I would be happy to show it to you.
I live in northeast Ohio. It is my understanding they have a dealer in PA.
Coconut Monkey is a old PC Gamer mascot. Just keeping him alive haha
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Hi everyone. I'm sorry for the late update. Here is how my evaluation process is going:
Jambo: not much to say here. it is what it is. tons of information on the forums about them and how they work.
Shirley: they haven't returned my calls. I'm thinking it's because they have a gigantic backlog. This may be a non-starter
Meadow Creek: I have a friend close by who owns a similar model, and is going to bring his trailer over and have a cookout. I'll have real hands-on experience with this one!
Meat Monster: Man this thing is so tempting. But not a ton of information out there on it. I really want to see one before I buy. If you contact them, they will send you excel sheets with detailed pricing.
John
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Club Member
- Jan 2016
- 459
- Seattle area
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Pit Barrel Cooker - 2015
22" Kettle + SnS - 2016
Thermapen - 2016
Jambo 24x48 offset smoker (Big Tex) - 2017
Camp Chef Denali griddle - 2018
Billows and Signals - 2020
I missed this post the first time around. I also have a Jambo backyard, and it is so much fun to cook on. I get even temps except right next to the fire and right next to the exhaust. There's nothing like cooking with all wood, it's the flavor that charcoal with chunks hints at. The J3's are expensive and partly about looks in my opinion, but man oh man is Jambo a nice cooker.
I did upgrade to bar grates that I made myself, so much easier to clean than the expanded metal grates that come stock. Other than that and a little rust that I've let develop, I have absolutely no complaints. Well, maybe that I don't get to cook on it as much as I would like...
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Just an update. I ended up going with a totally different option. The KBQ C-60 gave me the portability I wanted with a much lower price-point, AND it was a AmazingRibs plat medal winner.
My first cook on it was incredible. I detail that here, with some pics: https://pitmaster.amazingribs.com/fo...ll-call/page13
It's light enough to put in the back of a truck or SUV. One day I may still go with a trailer, if I seriously get into competition or catering. We will see how the C-60 performs in comps! Thanks guys for all the help.
John R.
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