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New Smoker

BBQBluesStringerBBQBluesStringer Posts: 398
edited 5:34PM in EggHead Forum
Just received a new cooker last weekend. Can hang 80 slabs, cook 12 turkeys, 84 butts or briskets. Tim Taylor?




  • 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.
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