THE ULTIMATE STUMPER CLONE

Posted: Mon Nov 19, 2007 6:21 pm

Jack,for the time being you may want to stay with the proven clone.This is just an experiment that came from several conversations and I thought I would give it a try.Boggs keep up the good work!Most folks just aint smart nuff to admit they dont know.I find that if I just admit it up front I get by easily and just wing it.

Posted: Mon Nov 19, 2007 7:17 pm

I try but it's gettin tough, the retaliation is terrible; I've even been told my BBQ isn't real/true because I use a Stoker. And that was said by a guy who cooks low and slow? at 350 and uses liquid smoke for flavor. That was an awful way to get back at someone.

See IMO some people stick to facts and truth while others intend to hurt people with opinions; then some of those live in glass houses and throw stones. Bottom line is when it comes to the actual cooking, the egos here don't allow for anything but what they are doing and everybody here is doing it the only acceptable way. Why doesn't anybody understand that? I have to say that was the nastiest thing anyone has said to me on a forum and also the least true. When someone nit-pick how the air gets to your fire as a determining factor in whether your BBQ is real, that's clearly a malicious statement.

Posted: Mon Nov 19, 2007 8:20 pm

Boggs,I for one appreciate your imput and would hate to see that disappear.As with any internet site there are going to be some that just have to have the last word or always be right nomatter if 25 people tell they are wrong.The BBQ sites are some what mild compare to some of the fishing sites that I go to,I guess I just take it for what it is that some people just aint happy if they are not pissing in some ones cheerios.Coz

Posted: Tue Nov 20, 2007 7:41 am

Well being a third party and just reading the comments I truly don't believe that any comment was made with it being intended to be malicious. It is always a problem when reading things as people take it different ways. I for one really don't like emails for this same problem. Years ago everyone used to just call one another and you could pick up on the tone of the voice if it was sarcastic or not. I truly believe everyone here likes your input.

I being new to cooking this way have asked for comments and appreciated all that have come in. But i have my own way of cooking and that is my right. You have your way of cooking and that is your right. I like the idea of technology but I also have alot of fun watch the fire and maybe getting it to hot or to cold and enjoying a beer playing with the fire. But i am young at this and it really makes me mad when i have people over and have burnt or raw food to serve. So for me some days i would love to have a stoker as i beleive from what i have read about this as it would help control the fire and let me know exactly how my meat is progressing. But other days I like to be able to play.

So to make a long story short Bill, Don't take the comments in a bad way. I don't think they were mean't to hurt you.

Now on another note, I would love to do a turkey breast like you did the other week but in reading it seems that you had mixed emotions as to the rub you put on it. have any other rubs that you have done on turkey in the past?

Posted: Tue Nov 20, 2007 9:35 am

Jim W wrote:

Well being a third party and just reading the comments I truly don't believe that any comment was made with it being intended to be malicious. It is always a problem when reading things as people take it different ways. I for one really don't like emails for this same problem. Years ago everyone used to just call one another and you could pick up on the tone of the voice if it was sarcastic or not. I truly believe everyone here likes your input.

I being new to cooking this way have asked for comments and appreciated all that have come in. But i have my own way of cooking and that is my right. You have your way of cooking and that is your right. I like the idea of technology but I also have alot of fun watch the fire and maybe getting it to hot or to cold and enjoying a beer playing with the fire. But i am young at this and it really makes me mad when i have people over and have burnt or raw food to serve. So for me some days i would love to have a stoker as i beleive from what i have read about this as it would help control the fire and let me know exactly how my meat is progressing. But other days I like to be able to play.

So to make a long story short Bill, Don't take the comments in a bad way. I don't think they were mean't to hurt you.

Now on another note, I would love to do a turkey breast like you did the other week but in reading it seems that you had mixed emotions as to the rub you put on it. have any other rubs that you have done on turkey in the past?

No but I have a new one. I haven't used it yet but based on the ingredients and the "wet finger in the tongue test" I think it's going to be a keeper.

FOR THE RUB AND THE TURKEY
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt (kosher or sea)
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 bone-in turkey breast (about 5 pounds)

Posted: Tue Nov 20, 2007 11:40 am

yes that one does look good. I will have to try that one next week. I have always wanted to do a turkey but for some reason have never gotten around to doing it.

Posted: Tue Nov 20, 2007 8:53 pm

Coz wrote:

Jack,for the time being you may want to stay with the proven clone.This is just an experiment that came from several conversations and I thought I would give it a try.

Coz,

I'll hold off a little bit longer and see what develops.

Since I know nothing about the Stumps, I need to learn.

I'm a Mechanical Enginerd who has worked with furnaces, HVAC systems, etc. I will overanalyze this to death before I order steel.

The diagonal smoke delivery system is great. There is no better place to dump the heat than the center and bringing it there on the diagonal is far superior than bringing it in horizontally. With the short stack on the Stumps, natural convection is probably not great and moving the heat upward (the way it wants to go) instead of horizontally ( a direction in which it has no natural inclination to go) will make the unit function much better. It's the additional fabrication time and raw materials that I'm wrestling with.

Jack

Posted: Wed Nov 21, 2007 10:05 am

Jack, I have found the design of the cooker that Stump built is a solid performer. I have built 2 of them and the basic insulated box is hard to beat due to it's low air flow/moist environment. Fire management is the only area to tinker with this thing. I would suggest you build one and learn from it. Sounds Zen, but that has worked for me. Selling a Stumps's clone is not a problem. You won't make a big profit, but it will finance #2 and your education. Good Luck!

Posted: Wed Nov 21, 2007 10:42 am

Jack, I spent a year looking at pictures from everyone's smoker build before I started drawing up my plans. So don't think you have to rush this -- you'll have plenty of years to enjoy it after it is finished. I find no better feeling than to stand in my living room and watch the smoke slowly roll out of the stack on the smoker I built -- knowing in a few hours, I'm gonna have some great Q.

Design what you want -- if it doesn't work, modify it. If you were paying someone else to build it, I would stick with methods that have been shown to work since mods would be expensive. But if you are doing your own welding -- let your imagination go. But remember to take pictures. You may discover something we haven't thought about. Wink

Posted: Thu Nov 22, 2007 12:30 am

Put a fire in it, and watch. No harm, no foul. Take it out for a test spin, before to see what happens.

If a snake bites you once, it is the snakes fault. If a snake bites you twice, it's your fault.-- anonymous Question

Posted: Thu Nov 22, 2007 11:25 am

Part of the greatness of this site.Every one tries something a little different and sooner or later we will all have the ultimate clone.I am in stall mode for a little while couple weeks maybe.While working on this one I already have visions of the next unit.Damn gotta quit looking around so much.Think crossbreeding cookers...

Posted: Fri Apr 11, 2008 12:40 pm

Coz wrote:

Jack,for the time being you may want to stay with the proven clone.This is just an experiment that came from several conversations and I thought I would give it a try.Boggs keep up the good work!Most folks just aint smart nuff to admit they dont know.I find that if I just admit it up front I get by easily and just wing it.

Coz, Your idea works. I have completed a clone using your idea of the heat transfer tube entering the bottom. It works great. I just thought you would like to know. Pics to follow shortly.

Posted: Fri Apr 11, 2008 1:16 pm

Well,I am glad some one has time to work on their cookers.I have not touched any other than to use the existing ones .I have 3 in different stages and have not touched any in several months.Tween work and helpin a friend on his farm been way too busy,Bring on the pics

Posted: Sat Apr 12, 2008 10:44 am

Coz wrote:

Well,I am glad some one has time to work on their cookers.

Yeah, I know how that goes.

We are all anxiously awaiting the pictures.

Jack

Posted: Sat Apr 12, 2008 11:32 am

http://www.kodakgallery.com/I.jsp?c=7u5j18kv.9veje4zz&x=0&y=va8lde&localeid=en_US

Gravity feed smoker 2.0

I hope this works, someone please tell me if you can or can't see them.[/url]