Time to get serious about a new smoker.

[kccougar]

I love the portable base!

[Moliere]

[Green Monstah]

"Charcoal hopper". Manhood restored plus an honorary inch and a half.

Ballpark...what is retail on one if those (if you don't mind me asking).

[FMCoug]

Kick ass. Now I'm going to have to up my game for my next one. Perhaps I'll go this route. Always wanted to learn to weld.

http://smokerbuilder.com/forums/viewtopic.php?f=56&t=2245

Seriously though, I have been using the UDS more and more and the Traeger less and at risk of raising the ire of my fellow pelletheads, we actually like the meat better from the UDS (charcoal plus wood chunks) vs. the Traeger. So I've been thinking about selling the Traeger.

[Sizzle]

"Charcoal hopper". Manhood restored plus an honorary inch and a half.

Ballpark...what is retail on one if those (if you don't mind me asking).

I'd wager at least $$$$

[FMCoug]

I'd wager at least $$$$

X4.

http://stumpssmokers.com/Products/GravityFeedSmokers/VerticalSmokers/TheClassic.aspx

[Sizzle]

X4.

http://stumpssmokers.com/Products/Gr...heClassic.aspx

Knowing DDD he probably talked him into a deal or got some sweet add ons as a bonus

[TripletDaddy]

I researched a bunch of brands, including stumps, mixon, Viking, superior, meadow creek, assassin, to name a few. Truth is, they are all quite similar in functionality. Design layouts differ slightly here and there, and price is fairly comparable across the board, as everyone makes different sized cabinets depending on your needs. For me, going Stumps way came down to a few pragmatic reasons:
1. Seems like a load of grand champs cook with stumps cabinets. Stump himself is a grand champion. Clearly, the purest form of smoking is with a stick burner, but I just don't have the space or the time. So going with a cabinet that has a proven track record seemed like a safe bet.
2. Several of the other competitor cabinet makers are from the stumps family tree. Superior and Assassin founders used to work at, for, or with stumps to manufacture or distribute for example.
3. Given the space where I will use the cabinet, I needed my chimney to be on the side. That eliminated most of the competitors, who used to work for stumps and had to move their chimney to the back of the cabinet to avoid any lawsuits. I looked long and hard at the superior ss2 and ss1. Also, assassin is very willing to work with you to design mods and custom color ways to make it very built to order. But ultimately the chimney was on the back and wouldn't work for me.
4. All reviews seems to indicate that the quality is very high, fully insulated, steel, pneumatic tires to allow for better mobility, D rings for tie downs when taking it to a tailgate, upgraded with a slam latch to keep the insulated seal nice and snug and also to make closing the door mch easier with one hand when my other hand has a tray or something in it. Even the all weather cover weighs in at almost 40 pounds because it is lined and insulated. Stump truly don't built no junk, apparently.

all of the brands seem to build solid, fully insulated machines. If I could change anything I would offset the stack instead of putting it on top, but overall I think I'm getting a tank that is going to perform really well. And you can't beat the fuel price. Lump/briquette is dirt cheap and since you use the wood chunks for smoke and not heat, you won't spend a ton on the chunks. As Jeff Lebowski said, this should last a lifetime.

one bummer: major back order. I think stumps visibility on pitmasters has really increased his business to the point of being almost more than he can handle. in fact I think he is now owned by meadow creek or someone else. But his cabinets are well-regarded. And man that is a lot of space. I'm really looking forward to making brisket and ribs together with Moinks and ABTs and some drunk tank beans all at the same time. It's going to be a blast.

[PaloAltoCougar]

Truly a dazzling piece of equipment.

Returning now to the Rookie Leagues, I cooked my second meal on the Traeger this evening using Traeger's recipe of the week: bacon-wrapped chicken breasts stuffed with Gouda, sautéed spinach and diced ham. I threw in some grilled asparagus and rice pilaf. It turned out astoundingly well and the missus gushed, although the fact that I had everything cleaned up when she sat down to eat May have been a factor.

image.jpg

I took HFN's course in photo uploading, hence the upside down shot...

[Jeff Lebowski]

all of the brands seem to build solid, fully insulated machines. If I could change anything I would offset the stack instead of putting it on top, but overall I think I'm getting a tank that is going to perform really well. And you can't beat the fuel price. Lump/briquette is dirt cheap and since you use the wood chunks for smoke and not heat, you won't spend a ton on the chunks. As Jeff Lebowski said, this should last a lifetime.

I was reading the Stumps forum a few days ago (or maybe it was that 30-minute Stump interview on youtube) and I seem to recall Stump explaining why they prefer to put it on the top. The Stretch is the only model with it on the side. Can't remember the exact reason. I actually like the look of it on the top.

[TripletDaddy]

I was reading the Stumps forum a few days ago (or maybe it was that 30-minute Stump interview on youtube) and I seem to recall Stump explaining why they prefer to put it on the top. The Stretch is the only model with it on the side. Can't remember the exact reason. I actually like the look of it on the top.

I don't like dark creosote liquid on the meat, so I'd rather move it. I wonder if they would do that if we ask?

there is a video that I've seen with stump introducing the newest smoker model and he explains why they moved the stack to offset. I don't recall seeing one where he explains why it is on top. Myron mixon also references the black goo issue as well.

[Jeff Lebowski]

Kick ass. Now I'm going to have to up my game for my next one. Perhaps I'll go this route. Always wanted to learn to weld.

http://smokerbuilder.com/forums/view...hp?f=56&t=2245

Holy crap. That is ridiculous.

Seriously though, I have been using the UDS more and more and the Traeger less and at risk of raising the ire of my fellow pelletheads, we actually like the meat better from the UDS (charcoal plus wood chunks) vs. the Traeger. So I've been thinking about selling the Traeger.

One thing I am looking forward to is steady smoke output at all temps. One drawback of pellets is that you don't get much smoke at higher temps. That gravity feed design looks very cool. Can't wait to try it.

I am going to hang on to my Traeger because I love being able to just turn it on and cook asparagus or salmon a few minutes later. Or there may be cases where I want to cook a bunch of things at 225 deg while I crank up some apps at a higher temp. That would require two smokers. But part of it is that my Traeger is about five years old and I doubt I could get that much for it. And doggone it, I love that little smoker.

[TripletDaddy]

Truly a dazzling piece of equipment.

Returning now to the Rookie Leagues, I cooked my second meal on the Traeger this evening using Traeger's recipe of the week: bacon-wrapped chicken breasts stuffed with Gouda, sautéed spinach and diced ham. I threw in some grilled asparagus and rice pilaf. It turned out astoundingly well and the missus gushed, although the fact that I had everything cleaned up when she sat down to eat May have been a factor.

I took HFN's course in photo uploading, hence the upside down shot...

Nice! That looks tasty. I posted a recipe for skin on chicken breasts....give that one a shout. It really delivers and much easier than spatching a whole chicken.

Smoking becomes an addiction because it is so fun and everyone loves the results. And the boss won't mind that she gets more R&R while you spend more time whipping up tasty feasts (that really aren't that hard).

What's in the hopper for the 4th? You are ready for your first venture into longer cooks: pulled pork!

Also, temps, time, and wood for your cook, man. Come on!

[Jeff Lebowski]

I don't like dark creosote liquid on the meat, so I'd rather move it. I wonder if they would do that if we ask?

there is a video that I've seen with stump introducing the newest smoker model and he explains why they moved the stack to offset. I don't recall seeing one where he explains why it is on top. Myron mixon also references the black goo issue as well.

Yeah that is the main reason to move it. IIRC, he referenced that problem but then mentioned that they haven't moved it in spite of that problem. Can't remember why. Pretty sure it is somewhere in this video:

I suspect we will just need to wipe out the vent with a paper towel from time to time.

[TripletDaddy]

Holy crap. That is ridiculous.

Ha I just clicked on that link. How tall is that chimney?? That looks like something Sauron would use to smoke for a large group of Orcs before they left for the Shire.