I designed my first wood burning water smoker in 1979, then spent four years improving on the original design until I knew I had built the best barbeque smoker ever to be manufactured. Then I started full production in 1983. I also entered my first barbeque competition in 1983 as J R's Cook-N-Crew barbeque team. Since that time I have won over 100 trophies and awards. In 1986 mine was the first barbeque team to be awarded for the International Barbeque Team of the Year on the prestigious Memphis in May barbeque circuit. My team consistently won over 500 other teams during the season to capture this award. This is the basis for my expertise, which I will gladly share with anyone who purchases one of my cookers.
Nearly one hundred restaurants, catering services, convenience stores and fast food businesses across the country currently use a JR cooker. All have reported a substantial increase in their barbeque sales since the purchased a JR cooker.
In August, 1989, I opened JR's Ribs restaurant in Little Rock, Arkansas. We soon became the largest single rib buying restaurant in Arkansas, using approximately 3,000 lbs. weekly. With the restaurant on its feet, we moved back to DeWitt, Arkansas, to devote more time to barbeque competition, barbeque equipment sales, and, most importantly, our customers.
In 1992 our barbeque competitions ended when we started the School of Southern Barbeque and traveled across the country teaching everyone from the novice to experienced chef. This is one class you don't want to miss when it comes to your area.
If you need more information on cookers, the School of Southern Barbeque, give us a call. Our customers keep us in the business and we listen when you talk. If you have any questions at any time, please contact me so I may address your concerns personally. Just dial us at 1-800-HEAT-1-UP (1-800-432-8187). We look forward to serving you.
Jerry Roach
No matter how you spell it, Barbeque, Barbecue, Bar-b-que, Bar-b-cue, or BBQ, the only thing most people are looking for is the true southern taste of barbeque. Whether you cook on a barbeque grill, or charcoal bbq grill, charcoal bbq smoker, or wood burning water barbeque smoker, you are looking for the best barbecue product you can possibly cook.
Having cooked barbeque in the northeast, grilled bbq in the southeast, barbecue in the northwest, bar-b-que in the southwest and all points in between, you discover there are as many ways to cook bbq as there is to spell it. This is why it is very important to buy a piece of barbeque equipment that will meet your needs as well as meeting your barbeque needs
CHARCOAL BARBEQUE GRILLS:
When buying a charcoal barbecue grill, make sure you can do one thing if nothing else, and that is, be able to control your fire. Most charcoal barbeque grills on the market today cannot properly control your fire or temperature, making it hard to get the barbeque product you desire. Our charcoal barbecue grills are easily mastered because the charcoal fire is so easy to control. One of the problems is wet charcoal or damp charcoal. Wet charcoal is just hard to start. Keep your charcoal dry and make your charcoal grilling fun.
WATER SMOKERS:
Why water? This is probably the most asked question in the barbeque industry today.
On our barbeque smokers we use water to regulate temperature instead of dampers. Any time you use dampers to control temperature on barbecue smokers you tend to get too much smoke on the meat and temperature is hard to control, either too hot or too cool. On my barbeque smokers, if the temperature goes up just add some water, or if the temperature drops, add wood. Since water absorbs heat, it is simple to maintain 250-275 degrees. Our smokers and grills are even protected under U.S. TRADEMARK (U.S.CL 34) SN 768,800. When you buy, you are buying an original.
CUSTOM BARBEQUE TRAILERS:
Lately, I have been talking to barbeque people all over the country about barbecue cooking trailers. Seems like bar-b-que is the up and coming thing. To sell barbeque on street corners with very little overhead, unlike a barbeque restaurant, you can do your thing and be your own boss. We can custom build a barbeque rig and put you in your own bbq business without all the hassle of the barbeque restaurant.
So no matter how you spell barbeque, bbq, barbecue, bar-b-cue, or whether you grill your barbeque, or smoke your barbecue, remember we care how your barbeque turns out. Give us a call and we can discuss your needs. 1-800-432-8187
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