The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-04-2013, 09:18 AM   #1
cgel42
Found some matches.
 
Join Date: 04-22-13
Location: Georgetown Indiana
Default Stump's smoker moister

I don't want to start a Backwoods / Stumps comparison thread but we are trying to figure out which one we would prefer. My question is on the Stump's smokers... If you cook your meat in the aluminum pans do you still get good moister in the cooking chamber? I know the backwoods has the water pan and I have seen where people say the Stumps gets it's moister from when the food drips down on the heat shield... Does anyone have any insight on this?

Thanks!!!

Last edited by cgel42; 11-04-2013 at 12:28 PM..
cgel42 is offline   Reply With Quote


Old 11-04-2013, 12:14 PM   #2
Wornslick
is one Smokin' Farker

 
Wornslick's Avatar
 
Join Date: 09-24-06
Location: Hannibal Missouri
Default

I own a Stumps Baby and like you I compared the two before buying the Stumps. I don't have any trouble with a lack of moisture and one of the reasons I choose Stumps over a Backwoods is I don't have to deal with the water pan, just something else to clean up. I am not knocking Backwoods smokers at all, they are a fine cooker but why clean another pan? IMHO

__________________
Wornslick

Baby Stumps

Blue Weber, with a table

" The sunshine bores the daylights out of me "
Wornslick is offline   Reply With Quote


Old 11-04-2013, 12:27 PM   #3
cgel42
Found some matches.
 
Join Date: 04-22-13
Location: Georgetown Indiana
Default

Wornslick, thx for the reply!!!! I am really leaning towards a Stumps but it sure seems like the Backwoods are winning everything right now. Do you cook your meet in the pans or just on the racks?
cgel42 is offline   Reply With Quote


Old 11-04-2013, 12:31 PM   #4
Kave Dweller
Take a breath!
 
Join Date: 06-12-12
Location: Hampshire, IL
Default

I have both, backwoods is a lot more humid then the stumps. That said, ribs and chicken I (personally) feel its better at ribs then the stumps. Lot of people making great q in both, this is just my personal opinion.
__________________
"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey.

Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work.
Kave Dweller is offline   Reply With Quote


Old 11-04-2013, 01:54 PM   #5
cgel42
Found some matches.
 
Join Date: 04-22-13
Location: Georgetown Indiana
Default

Man! I would think that the water pan would add a lot more moister.... Might have to save up for both or win the lottery.
cgel42 is offline   Reply With Quote


Old 11-04-2013, 02:03 PM   #6
RumRunner_1492
On the road to being a farker
 
Join Date: 09-16-13
Location: Dayton, OH
Default

I have a stumps jr. I have had no issues with moisture at all. The smoker works very well and I couldn't be happier with the purchase. I cook both in pans and on the grates. No real difference either way in moisture levels. With a stumps if you want water you can easily set a pan of water on the bottom rack. I have never had the need for it but you can di it if you feel the need. I have thought about toying around with it but never felt it was needed.
RumRunner_1492 is offline   Reply With Quote


Old 11-04-2013, 02:27 PM   #7
rtboswell
Full Fledged Farker

 
rtboswell's Avatar
 
Join Date: 06-17-13
Location: Acworth, GA
Default

I cook on a Superior Smoker SS-1 gravity fed (I know its not a Stumps, but it is a gravity fed smoker) and a BWS Fatboy. Just because a Backwoods has a water pan doesn't mean that the product is necessarily more moist; I used to cook ribs on the top rack of my BWS and they can sometimes get a little dryer than I like on the meat side because that side is so close to where the heat flows out on the BWS and is obviously the farthest from the water pan. Of course after wrapping or spritzing they are fine.

Superior offers a water pan standard with their smokers that is decent sized, so in a sense you have the best of both worlds if you want to use water or not. Kevin at Superior said he never uses his water pan and I haven't had to either and have not noticed a difference from using my Fatboy with a full water pan. In fact I made a point not to use water and to pay close attention to the moisture levels in butts, ribs, etc and there was no noticeable difference.
__________________
Authorized Deep South Smoker Dealer
- Deep South Grand Champion 28 - Humphrey's Qube'd Pint - WSM 22.5 - WSM 18.5

- Owner- Atlanta BBQ Store www.atlantabbqstore.com
rtboswell is offline   Reply With Quote


Old 11-04-2013, 02:34 PM   #8
Goddahavit
is one Smokin' Farker

 
Goddahavit's Avatar
 
Join Date: 08-18-08
Location: PA, Fleetwood
Default

Add moisture to what exactly?

it will cook faster due to a more humid environment, do you want to deal with cleaning water up or clean out the stumps, assassin or whatever cooker you choose?


you can inject your meats, but a water pan doesn't add any moisture to your meat.

the water pan is there for temp control as much as it is anything, no need to burn the extra charcoal to boil water in a gravity fed insulated cooker.
__________________
Fire & Spice Catering & Competition Team
fireandspicebbq@gmail.com
Stumps Platinum 5 on a porch trailer
Backyard Jambo
Stump's Stretch
Bubba Keg
Weber WSM
Old weber gasser
Goddahavit is offline   Reply With Quote


Old 11-04-2013, 03:26 PM   #9
cgel42
Found some matches.
 
Join Date: 04-22-13
Location: Georgetown Indiana
Default

Thank you all for your comments. I guess I was thinking the water pan would add moister and maybe steam your meat a bit. But I guess the temp control is what it's primary purpose is. That is why I have heard of people using sand as well or lava rock in some extreme cases in their BWS.
cgel42 is offline   Reply With Quote


Old 11-04-2013, 08:19 PM   #10
Wornslick
is one Smokin' Farker

 
Wornslick's Avatar
 
Join Date: 09-24-06
Location: Hannibal Missouri
Default

Quote:
Originally Posted by cgel42 View Post
Wornslick, thx for the reply!!!! I am really leaning towards a Stumps but it sure seems like the Backwoods are winning everything right now. Do you cook your meet in the pans or just on the racks?
No problem, I have cooked both ways, no complaints either way.
__________________
Wornslick

Baby Stumps

Blue Weber, with a table

" The sunshine bores the daylights out of me "
Wornslick is offline   Reply With Quote


Old 11-05-2013, 05:15 AM   #11
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default

If you want a water smoker buy a weber smokey mountain for 299.
jon
jonboy is offline   Reply With Quote


Old 11-05-2013, 05:41 AM   #12
Dex
is one Smokin' Farker
 
Join Date: 08-04-09
Location: Avon, IN
Default

At a recent comp, the team next to us spritzed their meat while cooking on a Stumps. Not sure if it helped any, but something else to think about
__________________
Grey Street BBQ Competition Team
Dex is offline   Reply With Quote


Old 11-05-2013, 06:36 AM   #13
rksylves
Full Fledged Farker
 
Join Date: 07-28-09
Location: Melbourne, Florida
Default

I tried putting a tray of water on the bottom shelf of my Stump's prince and to be honest it didn't do much of anything to/for the meat.

It did however do a magnificent job of steam cleaning the interior. So now I get to start all over again with the cooker 'seasoning', dag-nab-it.

Russ
__________________
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
rksylves is offline   Reply With Quote


Old 11-05-2013, 07:03 PM   #14
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Default

Maybe I'm wrong but, In a Stumps type smoker, if you place a water pan on the bottom rack, then water vapor only has one way to go and that's UP^^^ (around your food).. Now correct me if I'm wrong, but in Backwoods smokers, the heat and water vapor travel down since they draw air out the bottom of the smoker, I guess you could place a water pan on top rack of Backwoods since the vapor will be forced downward..
__________________
Stumps XL Baby/UDS
BRBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:53 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts