Time to get serious about a new smoker.

[Moliere]

lol. Upset? Sheesh, you are sensitive.

It says $96 on my browser.

Fwiw, on my iPhone using tapatalk and it shows $199

[Green Monstah]

Fwiw, on my iPhone using tapatalk and it shows $199

Way to throw Jobs under the bus.

[TripletDaddy]

Fwiw, on my iPhone using tapatalk and it shows $199

Apparently it is worth an extra $100 unnecessary dollars.

[Jeff Lebowski]

Fwiw, on my iPhone using tapatalk and it shows $199

More evidence that Tapatalk sucks.

[TripletDaddy]

Tank, what is your take on the gravity fed cabinet smokers like Stumps or Superior? I think last I read you were using a cookshack at home, which is similar build but different heating style. I'm loving the capacity of these cabinets but they are definitely pricey. I'm starting to think that a nice cabinet with a guru on the air valve to monitor temps on longer cooks is the way to go. Seems like all the comp teams are using them, as well.

[Joe Public]

Kinda seems like you are talking about something other than a thermometor.

[Drunk Tank]

Tank, what is your take on the gravity fed cabinet smokers like Stumps or Superior? I think last I read you were using a cookshack at home, which is similar build but different heating style. I'm loving the capacity of these cabinets but they are definitely pricey. I'm starting to think that a nice cabinet with a guru on the air valve to monitor temps on longer cooks is the way to go. Seems like all the comp teams are using them, as well.

I think they are great. Best of both worlds, IMO. Large capacity insulated smoker, is nearly set it and forget it when used with a guru, and it uses charcoal and hardwood chunks or splits. They burn longer than water smokers like the backwoods and have better temp control.

I am still using my Cookshack, but I almost pulled the trigger on an Assassin Smokers model 28 a while back. Had 6, 22"x 27" racks and could hold two full size hotel pans per rack.

[TripletDaddy]

I think they are great. Best of both worlds, IMO. Large capacity insulated smoker, is nearly set it and forget it when used with a guru, and it uses charcoal and hardwood chunks or splits. They burn longer than water smokers like the backwoods and have better temp control.

I am still using my Cookshack, but I almost pulled the trigger on an Assassin Smokers model 28 a while back. Had 6, 22"x 27" racks and could hold two full size hotel pans per rack.

I hadn't checked out the assassin, that is a pretty good value. Seems like more cubic cook space than the comparable Superior ss1 or the stumps classic, and for less money. How comfortable are you with the assassin brand? I ask only because you said you almost pulled the trigger but didn't, so wondering if you don't mind sharing your thoughts or recs. I like Stumps but man his stuff is overpriced (although they are universally reviewed to be built like tanks), I think in part due to his celebrity on the circuit. Superior makes a nice cabinet, as well. I think this is something I want to do but need a little direction.

one thing that concerns me with most of the current cabinet configs: with the stack on the top middle, I have read loads of reviews which state that after awhile, it is not uncommon to get char drip from the stack directly onto whatever meat is right below on the top rack. I know stumps is remodeling some of its cabinets to an offset stack (much like a traditional pellet smoker config). Would be a bummer to lose some of your shoulder or ribs because black goo has dropped down onto it.

[ERCougar]

I'd never heard of these so I did some googling and came across this.

Kind of funny. Says EJ picked the perfect smoker for him.

[TripletDaddy]

I'd never heard of these so I did some googling and came across this.

Kind of funny. Says EJ picked the perfect smoker for him.

This is the Lexus and Mercedes of smokers. If you earn enough income, this has few flaws, runs efficiently and can be personalized with a design on the exterior. ...Consider buying one of these if you are a doctor, lawyer or CEO.

[TripletDaddy]

I'd never heard of these so I did some googling and came across this.

Kind of funny. Says EJ picked the perfect smoker for him.

You may not have heard of them by name but Im sure you've seen one somewhere. If you have caught even 5 minutes of any of the smoke shows on TV they all use cabinets.

the two things that are most intriguing to me about cabinets are capacity and smoke production at higher temps than the smoke setting on the Texas. The cabinet wont impress anybody I know because nobody knows what they are anyway. they basically look like a fridge. but man it would be awesome to have that rack space. I can do two types of meats in quantity at the same time and also have room to throw on apps, as well. The limitation with the texas is that even with a very generous sized grill, you really dont get to use all of it because there is a hot spot that is going to lead to uneven cooks. I know all machines will have a hot spot, but with a larger capacity, Im still left with more usable cook space by switching to a cabinet. Im seriously considering doing this. Kind of excited.

[Jeff Lebowski]

You may not have heard of them by name but Im sure you've seen one somewhere. If you have caught even 5 minutes of any of the smoke shows on TV they all use cabinets.

the two things that are most intriguing to me about cabinets are capacity and smoke production at higher temps than the smoke setting on the Texas. The cabinet wont impress anybody I know because nobody knows what they are anyway. they basically look like a fridge. but man it would be awesome to have that rack space. I can do two types of meats in quantity at the same time and also have room to throw on apps, as well. The limitation with the texas is that even with a very generous sized grill, you really dont get to use all of it because there is a hot spot that is going to lead to uneven cooks. I know all machines will have a hot spot, but with a larger capacity, Im still left with more usable cook space by switching to a cabinet. Im seriously considering doing this. Kind of excited.

I dont have have a hot spot on my traeger.

What kind of fuel are you thinking with the cabinet?

[TripletDaddy]

I dont have have a hot spot on my traeger.

What kind of fuel are you thinking with the cabinet?

Mine has a hotspot on the far right side. Ive tried reconfiguring bricks but it doesnt change much. Also, due to the convective nature of the barrel, if I place meats on the edges, they get more heat than stuff in the middle, at least that has been my experience. it is more worrisome for stuff like ribs or pork loin that doesnt have as much margin for error before drying.

As far as fuel, seems like it is common to fill the chute with lump for your heat source and use wood chunks for smoke. the design of the "gravity feed" is such that as the lump at the bottom of the chute burns and turns to ash/ember, those fall through a grate and onto your wood chunks just below in a fire pan, creating smoke. as such, it is easier to get consistent smoke at higher temps. As long as the lump is burning, it will continue falling through the chute onto your chunks, creating smoke.

[ERCougar]

Yeah, once I saw them, I recognized them. They look pretty cool, but I'm wondering how they work. Is it like an egg where you control heat by air flow?

[TripletDaddy]

Yeah, once I saw them, I recognized them. They look pretty cool, but I'm wondering how they work. Is it like an egg where you control heat by air flow?

Yes. pretty much. The chute has the capacity to hold an entire bag of lump for longer cooks. You use an air valve to control flow but I wouldnt mess. I'd skip straight to buying a guru to put on the air valve, making it set it and forget it. The main difference between the cabinet and the egg is the capacity. I would guess that a nice ceramic is still the king for highest overall temp. Also, you can't use a cabinet as a grill, so there is no dual functionality, but I dont care about that. I have a separate grill and I dont want to trade the ability to cook a hamburger on an egg for the ability to cook a ton of meat at once in a cabinet.