I have a klose and have been very happy with its performance. I do wish it had more capacity. As long as im in for a long smoke, i would like to be able lots of meat, and just freeze the leftovers.
If I buy another smoker, it will be a reverse flow model.
I have an earlier version of the stumps Jr. coupled with a BBQ Guru, https://bbqguru.com/, really like it.
I have an earlier version of the stumps Jr. coupled with a BBQ Guru, > https://bbqguru.com/> , really like it.
I envy you. The Stumps Junior is a tank. It weighs three times the weight of my 270 and that no doubt explains the price. The 270 seems sturdy enough, but the metal used throughout is just heavy enough and no heavier. I think a lot of the insulated vertical cabinet style smokers use thinner gauge metal since insulation takes up wall thickness. Stump obviously does not let a little insulation get in the way of material expenditure.
Just for fun:
That’s some heavy duty salesmanship.
Picked up a pork loin that was maranaited and wrapped with bacon at Costco. Smoked it on 225 for an hour then threw it on a 600 degree grill for a few minutes each side to crisp the bacon and finish it to 140. Wrapped it and let it rest for about m10 minutes. Was very tasty, and easy to boot.
If you don’t like smoke rings…well too bad:
Pork loin with dry rub, got about 1.5 hours at 300-350. Was a little dry, should have watched the temps more, but even though I had the vents nearly shut off that fire really wanted to go.
Anyone ever try using Old Bay as a rib rub?
I could not agree more on this point. In particular, fire management is critical. I have been smoking meats for about 20 years now and it took be 5 of those years (slow learner) to consistently get a good clean fire/smoke. One can have a killer smoker, but if you screw up the smoke, nothing will save you. I have always used stick burners and will stay with them. I have also given much thought to what I would do differently for my next smoker.
SS Grates (with a lower metal to open space ratio)
Insulated firebox (also larger)
Greater grate placement/removal flexibility
I have cooked on both insulated and non insulated and I will never have another non insulated smoker. Perhaps it was my choices (i.e. The individual smoker) but I ended up selling everything that was non insulated
Did a whole tenderloin for a party last night
Started by searing
Then into the smoker with a little oak and pecan cooked at 250
Then time to eat
Mike I do it just the opposite and did a tenderloin saturday night. i smoke on 225 till internal 90 degrees out of a cold fridge, then I put over 600 degree coals and rotate so it doesnt burn and get it to about 110-120 and then wrap in foil and rest. they come out perfect.
Mark,
Interesting we do just the opposite, I guess either way works.
I’ll do a prime rib this way for Christmas dinner, learned the low temp method 40 years ago in high school working at Steak and Ale.
Doing a turkey in a few days, then some real BBQ, a pork shoulder for the company pot-luck.
I have used old bay in every way. Ribs, Tri Tip, potatoes, etc. Its a bit of a secret weapon on the west coast as so few are familiar with the flavor. Last pork ribs I did with old bay I did a spray bottle of apple fire vinegar and apple juice. I like the spicy smoky mix old bay gives. If doing beef ribs I will usually add some more spice or salt to the old bay, black pepper or red pepper flakes, and some additional sea salt. We cook virtually everything on a Webber over lump coals, as thats what I grew up with having the last name of Webb and all.
“Smoked” a small turkey for thanksgiving, cooked at 325 degrees using maple for the smoke
Then pork shoulder for the company potluck, cooked at 250 using hickory
I cook to 193, then wrap in foil and put it in a ice chest for an hour to rest (no ice)
Five bone beef back ribs that were not trimmed away from the standing rib roast. This is 5.25 pounds where a properly trimmed rack would weigh under 2 pounds.
Back side trimmed of fat and membrane
Rub of salt, pepper, garlic, Mexican oregano and Szechuan peppercorns
Close
Damn, I’m hungry now.