Pictures of my new Stumps Smoker

[Big Krabba]

I received my new Stumps Smoker on Saturday. I used to have a GF 222,
which is no longer manufactured. I now have a GF 222 P. Differences
include stainless wire mesh shelves, larger shelves, old had 3 and new
has 4 shelves. Only two shelves were useful on the old. All are
usable on the new.

The shelves are larger on the new. Saturday, I washed and dried the
smoker. It had a lot of shop dirt on the unpainted parts. Then I
Pammed it and seasoned by taking it to 300 degrees for two hours. I
let it sit and smoke at 225 all night and Sunday morning I put two
briskets on one shelf. Plenty of room. By the time I removed them, I
was tired, so I did not even taste them. Just wrapped, rested, and
refrigerated.

Today I put 5 butts on two shelves with plenty of room. I think four
butts per shelf would allow good air flow.

The pictures are of the clean smoker. The fuel chute is much smoother
and flares out toward the bottom. Should prevent bridges.

I'm feeding 120 people 9/3, Wednesday.

Les

New Stumps Smoker 001.jpg
New Stumps Smoker 002.jpg
New Stumps Smoker 003.jpg
New Stumps Smoker 004.jpg
New Stumps Smoker 005.jpg
New Stumps Smoker 006.jpg
New Stumps Smoker 008.jpg
New Stumps Smoker 009.jpg
New Stumps Smoker 010.jpg
New Stumps Smoker 011.jpg
New Stumps Smoker 012.jpg

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[Roy Kennedy]

Looks good they are similar to BWS

[Merrill]

Hey Les,
Very nice! I've never had the chance to see a Stumps up close. A couple
of questions: The upper shelf in the fire box...is that where the fire
grate sets? The heat deflector in the cook chamber...is is open on the
far side to let grease drain off? (couldn't tell in the pic) And
finally...is the flap on the inside of the door to keep grease from
draining out the bottom of the door? If so, that is a great idea!

Enjoy the new toy!

Merrill

[Big Krabba]

Very nice! I've never had the chance to see a Stumps up close.  A couple
of questions:  The upper shelf in the fire box...is that where the fire
grate sets?

I wish the captions had shown up with the pictures.  Guess I don't know how to do that.  But yes, the grate is at the top of the ash collection area and the bottom of the chute.  The fire is actually in the bottom of the chute, on the grate.  You put your wood chunks in the ash pan and as coals fall on the wood, it smokes.  There is not enough air for it to burst into flame.
 

 The heat deflector in the cook chamber...is is open on the
far side to let grease drain off? (couldn't tell in the pic)

There are actually 2 heat deflectors.  A small one, maybe 4 X 6 inches, located directly over the opening where the heat and smoke enter the cooking chamber, and the larger one you can readily see.  They are about two inches apart.  There is maybe 3 inches of clearance between the front and back sides of the upper deflector and the cooker.  It is also cut out on the end away from the fire.  I personally think there is a little too much tilt to the deflector, as that side of the smoker is still hotter.  I need to get some whomp biscuits and do a test.

And
finally...is the flap on the inside of the door to keep grease from
draining out the bottom of the door? If so, that is a great idea!

Yes. Dripping off the door.   My old one had that as well, but not the two inch side piece to drip over.  That's now a real, build in drip area, with a hole in the bottom.  I use a coffee can under the smoker, but some use a throwaway pan (blowaway pan).

Les

[Merrill]

Thanks Les. Looks like a sweet little cooker. With those rack sizes,
you should be able to cook quite a load. My Fatboy racks were 19.5x19.5
and would easily hold 4 butts per shelf with a little space between each.

Merrill

[Buzz Dean]

Nice cooker for sure--starting to see more and more Stumps cookers
when we are at contests--will have to start taking closer looks
Buzz

[Jack Waiboer]

They are nice cookers. I helped build a clone last year about the same size
as Les'. Cooked like a dream. They do have some opportunities, but don't
they all.

Jack W.
Charleston, SC