Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New Smoker

BBQBluesStringerBBQBluesStringer Posts: 398
edited 12:57PM in EggHead Forum
Just received a new cooker last weekend. Can hang 80 slabs, cook 12 turkeys, 84 butts or briskets. Tim Taylor?

Stump1.jpg

Stump2.jpg

Comments

  • Why1504Why1504 Posts: 277
    How about some details on this baby. What is it? where did you get the smoker? How long does the fire last? What did she cost?
  • The new smoker is a Stump’s GF234 Combo. It is actually two smokers stuck together side by side. It is constructed with a 2” square tubing frame and 2” insulation between double walls. The lump is loaded into gravity-feed chutes at either end of the smoker where it rests against a fire grate. As it burns the ash falls through the grate and is replaced with fresh lump. Each chute can hold about 20 pounds of lump and will burn for 20-30 hours depending on how much meat is in the cooker (more meat means more energy required to maintain cooking temperature and increase meat temperature). The stacks are wide open. Air flow is controlled by a 2” ball valve in the fire boxes. There are six racks on each side, 34” by 30”. You can remove all the racks and replace the top rack with a rack that has six rods to hold hanging hooks. Each side has 40 hooks for hanging ribs or sausage. Operating parameters are a lot like the egg except that you can smoke at colder temperatures if you don’t overshoot your set point. You can not cook as hot as on the egg. 600F is about the upper limit and that’s only recommended for cleaning. It’s a smoker, not a grill.
Sign In or Register to comment.
Click here for Forum Use Guidelines.