Recent content by goldman smokers

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  1. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    That’s great to know! I amended my post. I’m glad to hear about it. He’s a great guy!
  2. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Well above I said it’s as good as an offset. I need to amend that statement. I bought a custom offset from SG Metalworks. I didn’t build it myself because I don’t have the equipment (a forklift) or time as it weighs 1200lbs. It took an engine hoist and 4 guys to install it. I have been cooking...
  3. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Just to add in case it helps anyone. I trimmed the brisket just as on Chud’s BBQ YouTube Rub: 2 parts 16 mesh black pepper 1 part diamond crystal kosher salt 1 part Lawry’s Apply rub so brisket is speckled with black pepper. Cook uncovered at 250° till 180° internal but really it’s when...
  4. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Quick update — I’ve been watching Chudds BBQ and Mad Scientist BBQ on YouTube and wow did I up my game. Fully rendered fat on my briskets, dark black bark. My ribs are better, it’s sensational BBQ. What’s amazing is I didn’t realize my smoker’s full potential till 7.5 years after I built it...
  5. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Still turning out amazing meat 6 years later. Though my true love is pulled pork, brisket just photographs so well and man does it taste amazing. We recently had a house guest that doesn’t eat red meat so I did smoked salmon and it was a game changer. I don’t like fish but this was amazing.
  6. goldman smokers

    Featured Stumps Baby for sale - with upgrades - $1,200 OBO - Westchester, NY

    Has this sold? I’m interested. I’m doing a built in outdoor kitchen and my home built stumps clone though running strong for 6 years now is a bit big for what I’m thinking.
  7. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    It’s been forever since posting thought I’d share my best brisket ever. Ridiculously good! Cooked at 275° till internal temp was 165°. Wrapped in 3 layers of red butch paper and taped with white masking tape and cooked till 210° internal temp. I used Obe ques Beef Brisket Rub. This brisket was...
  8. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    I’ll put up a comprehensive post tonight about the fan system
  9. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    This is the Fan i used It feeds into a piece of 1x1.5 I think it is that had a right hand bend into the fire box just above the ash tray
  10. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    IMG_6322.JPG by goldman smokers posted Aug 12, 2015 at 7:38 PM Hopefully this helps
  11. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    You want a picture of the internals? I don’t think I have it but I’ll send you the link to the fan I used and draw you a diagram tonight. Also I’ll send you the wire you should use to keep the wiring internal. You’ll need a 12 volt transformer too. I went through a lot of different variants on...
  12. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Some more questions came up about insulation, hinges and fire box construction (specifically is it nesessary to extend it beyond the box) 1. I used mineral wool insulation my frame is 2” square tube so I ordered some from Lowe’s of the appropriate thickness. Depends on your climate I’d say...
  13. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    Pardon my 3D drawing not to scale but maybe this will help someone. Just chatting with fellow member about possibly a round chute. Like a pipe. Not a bad idea if you aren’t doing a tapered chute it will save days of fabricating and welding
  14. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

  15. goldman smokers

    Gravity Fed Smoker Build - Stumps Clone

    I want to make a clarification that came up with a fellow member. We were talking about the hole size into the cooking chamber and the heat deflectors. I would say the hole to the cooking chamber is an important size to keep in mind. My hole is 6" tall by 8" wide and the area where the coals...
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