British BBQ Society Forums

For those forum members that have not seen this on Facebook here are a couple of pictures of our new smoker.





She will be at Mayhem in May.

It looks absolutely awesome Adie!

Cheers Mate

I cannot believe it took you so long to get these pictures up


Mate, she's an absolute stonker, I can't wait to get a close look in a couple of weeks, I'm already but I reckon once i've seen her in the flesh (or should that be steel ) I'll be even more envious.

It looks amazing Adie, all your patience has finally paid off.

I've been waiting for you to post on here as i'm wondering will you be using mainly whole log's in her or will you be mixing charcoal and wood chunks for flavour?

It is truly a stick burner, so I will start the fire with Restaurant lump and then once they are ashed over nicely be applying 3 18 inch logs to begin with and then one an hour for the duration of the cook.

The wood I have access to at the minute is Apple, and some Chestnut, although Chestnut hasn't been tried by any Jambo owners I know so I have canvassed their opinion (or shigged) and it is felt that it may be similiar to other nut woods like Pecan, Walnut etc.

Johnny Trigg suggested trying it a couple of times before competing with it. But Marshall Cooper seems to think the they burn so clean it may be worth giving UK Oak a try.

I suspect obtaining good woods in the quantities I need will be a problem, storing it will be another. We shall see.

Just saw your post "She will be at Mayhem in May". Can't wait to meet Edna

Hope you've got room for a log store somewhere mate.

All Weather Griller wrote:It is truly a stick burner, so I will start the fire with Restaurant lump and then once they are ashed over nicely be applying 3 18 inch logs to begin with and then one an hour for the duration of the cook.

So no sleep for Adie then.

You bringing it anywhere near the lovely Fylde coast in the future? Then I can have a good nosey!!