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  1. XL20after20seasoning_zps5dlbt7nl_1.jpg

    XL20after20seasoning_zps5dlbt7nl_1.jpg

    • cman55
    • Media item
    • Comments: 0
    • Album: Gravity Fed Smokers: Stumps XL Baby vs. Superior Smoker SS2
  2. XL20greased20before20seasoning20amp20shelves_zpsvu

    XL20greased20before20seasoning20amp20shelves_zpsvu

    • cman55
    • Media item
    • Comments: 0
    • Album: Gravity Fed Smokers: Stumps XL Baby vs. Superior Smoker SS2
  3. XL20on20deck202_zpsfefyciei.jpg

    XL20on20deck202_zpsfefyciei.jpg

    • cman55
    • Media item
    • Comments: 0
    • Album: Gravity Fed Smokers: Stumps XL Baby vs. Superior Smoker SS2
  4. XL20greased20before20seasoning_zpsfuz3nebr.jpg

    XL20greased20before20seasoning_zpsfuz3nebr.jpg

    • cman55
    • Media item
    • Comments: 0
    • Album: Gravity Fed Smokers: Stumps XL Baby vs. Superior Smoker SS2
  5. XL%20on%20trailer_zpskofpyoag.jpg

    XL%20on%20trailer_zpskofpyoag.jpg

    • cman55
    • Media item
    • Comments: 0
    • Album: Gravity Fed Smokers: Stumps XL Baby vs. Superior Smoker SS2
  6. cman55

    Gravity Fed Smokers: Stumps XL Baby

    Follow up... I'll be bringing the XL Baby home this weekend! I figure on a 6hr burn in to get it seasoned just right. Got a brisket vacuumed sealed on ice to break in the XL with.    Now the only question that remains... DigiQ or not to DigiQ...?
  7. cman55

    Best Meat Slicer for Bacon and/or Brisket

    Sounds like a hard lesson. Those are the ones that stay with us though. I'm real careful with the blades. that's why I don't submerge the blade in soapy water. I need to know where that thing is at all times. :) Happy New Years!
  8. cman55

    Best Meat Slicer for Bacon and/or Brisket

    Beef, I did get the spares. Hopefully, I won't have to use them anytime soon. Gotta tellya, the advantco is one of my favorite kitchen toys. :)
  9. cman55

    Best Meat Slicer for Bacon and/or Brisket

    I'd be glad to JM. First, let me start by saying this slicer is worth every penny!. Its durable, its easy to clean and easy to sharpen the blades. I've not had a single instance of any malfunction whatsoever as this slicer is a beast. It goes thru partially frozen bacon easily since as we all...
  10. cman55

    Gravity Fed Smokers: Stumps XL Baby

    Well, I finally got wifey to agree on a gravity fed smoker for my bday in 2015. As I'll be turning the big 60, something special I think is called for. So, I've been doing my homework and have narrowed it down to these two smokers. Both have their good points. There's a price differential that I...
  11. cman55

    More smoke in the meat...

    Just picked up a 1/3 cord of split seasoned hickory today so I should be good to go for quite some time. My biggest issue right now is wind and low outside temps. The OKJ fluctuates quite a bit so I'm dependent on IT instead of the 1.5hr/lb method. I've noticed different brands of lump burn...
  12. cman55

    More smoke in the meat...

    Update... Your suggestions worked out great! I did both a Bisket and a 11# shoulder with great results. I waited for a 24hr period after applying the rub and took both meats directly from the fridge to the OKJ. It took quite a bit longer for the IT on both meats to reach 140* and perhaps that's...
  13. cman55

    More smoke in the meat...

    My wife is from Sedalia, Mo. (West) so you know what I'm up against.. :)
  14. cman55

    More smoke in the meat...

    Gonna try all of these suggestions on my next smoke. Thanks for everything!
  15. cman55

    More smoke in the meat...

    Thanks again Wolf. I'll keep you guys posted. Gonna try these idea with my next smoke. 
  16. cman55

    More smoke in the meat...

    Wolf, I try to stay around 250F but as you know, with the OKJ, it depends on the wind, outside temps, etc so it rises and falls with the breeze sometimes. I use Hickory planks mostly as I can get them from a orchard out in rural PA. Have to be careful cause sometimes he has mixed woods in his...
  17. cman55

    More smoke in the meat...

    Thanks Fellas! I knew I could depend on you guys for good advice. Now, I'm using lump as my main fuel source and Hickory Sticks for the smoke. I usually try to let the meat get to room temp before putting it on but you guys might be on to something regarding colder meats taking more smoke. When...
  18. cman55

    More smoke in the meat...

    I have a OKJ and usually, I use Lump and Hickory. Lately, I've noticed that I'm not getting the amount of smoke infused into the meat that I think I should. I usually use Olive Oil as the glue for the rub and a small water pan in the front of the grill. I also have a baffle plate in place and...
  19. cman55

    Brinkmann Smoke N Pit low temps, too much charcoal

    Yeah, I haven't heard anything good about the Brinkmans yet but there's always hope. My next smoker, after I retire and wifey lets me buy one will be a gravity fed smoker that's insulated so I can grill all year round. They're pricey, but in the end, I think more worth the investment than say, a...
  20. cman55

    Brinkmann Smoke N Pit low temps, too much charcoal

    I own a Oklahoma Joe but I might have a solution for you to try. Think about forcing air into your firebox via a small fan. They're cheap enough. Maybe a couple of bucks. I'd also consider using a mix of briquettes and lump charcoal topped off with sticks. I find Mesquite burns really hot. It...
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