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View Full Version : Stumps vs Superior Smokers...


Philly-QueMaster
04-13-2010, 02:36 PM
Are there any major differences between these two smokers? They look almost identical...and from what I understand the owner of Superior got started working for Stumps a few years back. I really like the design of these cookers and was thinking of making a clone of one or the other. I'm just wondering if there were any major differences that I'm missing. Pro's and Con's would be nice if anyone has one of these cookers.

Thanks,
Patrick

pahutchens
04-13-2010, 02:40 PM
:pop2: Looking forward to the feedback on this one :thumb:

wildflower
04-13-2010, 03:18 PM
Should B fun :laugh: :boxing: :clap2: :doh:

bocephus
04-13-2010, 03:39 PM
Ive built a stumps clone and I love it... superior looked about the same to me, but I dont really know.

BRBBQ
04-13-2010, 03:48 PM
This could be a rematch there was a post on these smokers not to long ago, I don't know who copied who on these smokers, which came 1st, Stumps or Superior?

Philly-QueMaster
04-13-2010, 03:53 PM
Ive built a stumps clone and I love it... superior looked about the same to me, but I dont really know.

Do you have any pics and more info about your clone? I'm starting to sketch out ideas with dimensions, etc...and any info would be very helpful.

Thanks!

bbq54321
04-13-2010, 04:44 PM
imo, as an owner of a stumps:

I will never own anything else. Ive been Q'uen for 25 yrs. and have always went with the "newest best" and Ive owned every other cooking concept there is.

Since buying a Classic in Feb of this year and using it every weekend except one, Im (pardon the pun) Stumped!!!

I cant say enough good things (maybe cuz I dont like to type) about this concept of cooker and the quality that magnifies it. You cannot go wrong!!!

Chef Jim
04-13-2010, 05:11 PM
imo, as an owner of a stumps:

I will never own anything else. Ive been Q'uen for 25 yrs. and have always went with the "newest best" and Ive owned every other cooking concept there is.

Since buying a Classic in Feb of this year and using it every weekend except one, Im (pardon the pun) Stumped!!!

I cant say enough good things (maybe cuz I dont like to type) about this concept of cooker and the quality that magnifies it. You cannot go wrong!!!


I like this answer, been lookin at a Stumps for awhile!

Philly-QueMaster
04-13-2010, 05:32 PM
So is there a main difference between the Stumps and Superior? They both use the same gravity fed charcoal chute. Only difference I can tell is Stumps chutes are on the side and the Superiors are on the back.

mjl
04-13-2010, 06:03 PM
Let me start by saying, there is no best smoker. In the past few years I have had WSM's, an FEC-100, 3 BWS Cookers, a Stumps Prince, and a Superior Smoker SS-2. I have made good food, and not so good food on all of them. As for the Stumps vs Superior, they are very similar, heavy duty and well made both. In my experience, I find the SS-2 cooks more evenly than the Prince, is easier to move across uneven surfaces, and is easier to clean up. IMHO, being likely one of the few people on this forum having cooked on both, I think the Superior line of cookers has some distinct advantages over my Stumps.

I will likely be selling my SS-2, but that is no knock on the performance of the cooker, just don't need such a powerhouse cooker anymore.

If anyone would like more specifics, feel free to PM .

Matt

bbq54321
04-13-2010, 07:33 PM
Let me start by saying, there is no best smoker. In the past few years I have had WSM's, an FEC-100, 3 BWS Cookers, a Stumps Prince, and a Superior Smoker SS-2. I have made good food, and not so good food on all of them. As for the Stumps vs Superior, they are very similar, heavy duty and well made both. In my experience, I find the SS-2 cooks more evenly than the Prince, is easier to move across uneven surfaces, and is easier to clean up. IMHO, being likely one of the few people on this forum having cooked on both, I think the Superior line of cookers has some distinct advantages over my Stumps.

I will likely be selling my SS-2, but that is no knock on the performance of the cooker, just don't need such a powerhouse cooker anymore.

If anyone would like more specifics, feel free to PM .

Matt


just a few ques?? this is not a pissing contest, btw - Im just curious :-D


[[I find the SS-2 cooks more evenly than the Prince]] what exactly makes ss-2 cook more evenly? i have run 8 oven therms in probably ten different configurations and i found a small 5 degree difference, hot spot thats about 4x6" wide...

[[easier to move across uneven surfaces]] what makes it easier??

[[easier to clean up]] again, please clarify. im all into easier..

[[ I have made good food, and not so good food on all of them.]]
sorry i dont think this can be part of comparison - not cookers fault

mjl
04-13-2010, 08:19 PM
On my Stumps Prince, I easily had 10-30 degrees variation from side to side in the cook chamber. The bottom shelf, especially where the heat came out from under the heat baffle, was all but unusuable in my Prince. The SS-2 has a diffuser that disperses the heat much more evenly across the racks. I have seen more than one Stumps user talk about rotating their food from top to bottom and side to side to offset some of these variations. In my SS-2, guess what I rotate..nothing. I have filled them both with Polders, and biscuits, the SS-2 has less variation, your mileage may vary.

As far as moving it, my SS-2 rocks back like a dolly, and I just tote it around. The Stumps had 4 hard surface casters, to get it in my garage over a 2 inch gap between the driveway and garage, it was a load. I had to lift one corner up, then another, and then pull the whole thing in..SS-2, I lean it back, and pull it in. I believe you can now purchase all terrain tires for the Prince and or a dolly system, for an additional fee. The off road tires were not available when I purchased the Prince.

As for easier to clean, all of the grease in a Stumps goes right to the floor of the cooker, and is channeled into a drip pan. The majority of the grease in turn bakes onto the cooker floor. Its not a big deal, but I like my stuff clean. If you would like, you can aluminum foil the heat baffle and floor of your Stumps. The grease that doesnt bake in is transferred to a pan under the cooker which then need cleaning. In the SS-2 I put a sheet of foil in the grease catcher/diverter, the grease then goes through a hole and into a catch can which I toss out after the cook. No grease pan to clean, much less foiling to do. Zero grease on the floor of the cooker, equals much smaller chance of a grease fire in your cooker.

I have no problems with Stump's,it got us a GC on its maiden cook. I can't honestly say as fast as I go through cookers, I may not have another one.
However, someone asked for an opinion, and I think the SS-2 has some noticeable upgrades.

Matt

2Fat
04-13-2010, 08:31 PM
. Its not a big deal, but I like my stuff clean.

Matt

really<lol> is it road trip time yet??

Philly-QueMaster
04-14-2010, 09:17 AM
On my Stumps Prince, I easily had 10-30 degrees variation from side to side in the cook chamber. The bottom shelf, especially where the heat came out from under the heat baffle, was all but unusuable in my Prince. The SS-2 has a diffuser that disperses the heat much more evenly across the racks. I have seen more than one Stumps user talk about rotating their food from top to bottom and side to side to offset some of these variations. In my SS-2, guess what I rotate..nothing. I have filled them both with Polders, and biscuits, the SS-2 has less variation, your mileage may vary.

As far as moving it, my SS-2 rocks back like a dolly, and I just tote it around. The Stumps had 4 hard surface casters, to get it in my garage over a 2 inch gap between the driveway and garage, it was a load. I had to lift one corner up, then another, and then pull the whole thing in..SS-2, I lean it back, and pull it in. I believe you can now purchase all terrain tires for the Prince and or a dolly system, for an additional fee. The off road tires were not available when I purchased the Prince.

As for easier to clean, all of the grease in a Stumps goes right to the floor of the cooker, and is channeled into a drip pan. The majority of the grease in turn bakes onto the cooker floor. Its not a big deal, but I like my stuff clean. If you would like, you can aluminum foil the heat baffle and floor of your Stumps. The grease that doesnt bake in is transferred to a pan under the cooker which then need cleaning. In the SS-2 I put a sheet of foil in the grease catcher/diverter, the grease then goes through a hole and into a catch can which I toss out after the cook. No grease pan to clean, much less foiling to do. Zero grease on the floor of the cooker, equals much smaller chance of a grease fire in your cooker.

I have no problems with Stump's,it got us a GC on its maiden cook. I can't honestly say as fast as I go through cookers, I may not have another one.
However, someone asked for an opinion, and I think the SS-2 has some noticeable upgrades.

Matt

Do you have any pics of the SS-2 heat diffuser and how the drip pan works?

RobKC
04-14-2010, 10:08 AM
I like the charcoal chute in the back. It lets the door swing all the way open. The heat deflector/grease drain is a better design, as it funnels the grease to the drain. I also appreciate the full 6" between racks.

We couldn't be happier with our decision to buy a couple SS-2s for competition. I'm sure I'd be making the same statement if we bought Stumps. Both cook like champs, but we really liked the Superior's design better.

Coz
04-14-2010, 07:39 PM
really<lol> is it road trip time yet??


Yea where we going for lunch this time? :clap2:

Philly-QueMaster
04-14-2010, 08:00 PM
Anyone have any closeup pics of the Superior drip pan? I'm curious how it works.

T.K.
04-14-2010, 08:04 PM
I have never personally cooked on a Stumps but have been around them and both are well built cookers. I have had my SS-One for over a year and have loved it from the start. My personal advantages over a Stumps are below:

Superior cooker & ash pan doors open a full 180 degrees.
There is only a 5-7 degree difference on all 5 racks and the racks are square so you don't have to worry which way you are putting them in.
I believe the charcoal chute is tapered now so the charcoal does hang up.
I also believe the Superior has more insulation so wind and outside temps do not affect the cook.
Right now, Superior has a special on SS-One cookers.

Tell Joby that I sent you. :thumb: http://www.superiorsmokers.com/

Thanks

T.K.
04-14-2010, 08:05 PM
I forgot to mention that I know Joby stands behind his cookers 100% and they also come in a Stainless Steel model if your wallet allows.

ShutYrMouth
04-14-2010, 08:32 PM
the stumps was my choice, but i paid for it in december and still havent gotten it yet.
ol stump wont call me back. i talked to him before it bought it. since then i've talked to his wife a couple times. she says she'll call me the next day after she talks to him. no call. nothing.
im not very happy about it.
i guess thats why you dont pay for a job to be done until its done.
sorry to whine about this, but it's taken 2x as long as i was told it would take.

Goddahavit
04-14-2010, 09:08 PM
If you want to take a drive out to the stix, you can see the stretch, I think all cookers have good and bad points, I chose the stumps, but you should also consider the spicewine.

I had the stretch loaded up with 16 butts and 3 racks of ribs the other week, cooked that load beautiful...

jelser
04-15-2010, 10:36 AM
I'm looking into either a Stumps or Superior. My question is if you pack all the shelves up with ribs, does it cook the ones on the bottom faster? Do you have to rotate the racks during the cook?

jtbaer
04-15-2010, 11:02 AM
Anybody else having a problem getting onto Superior's website? I've been trying to check out their smokers for three weeks and the website just won't open up for me.

JB

train75
04-16-2010, 10:09 AM
I just went there, everything works fine from my computer. Superiorsmokers.com
The only thing is the web page does not mention the sale of the SS1, I found the sale price on there forum for $2500. That seems like an excellent price.

Goddahavit
04-16-2010, 03:42 PM
Anybody else having a problem getting onto Superior's website? I've been trying to check out their smokers for three weeks and the website just won't open up for me.

JB

Works ok for me im using fire-fox if it matters.
Eric

bbq54321
04-16-2010, 04:50 PM
I'm looking into either a Stumps or Superior. My question is if you pack all the shelves up with ribs, does it cook the ones on the bottom faster? Do you have to rotate the racks during the cook?


ive had my classic loaded several times - didnt have to rotate. i only have a 5degree difference thats in an area of 4"x6" - trust me i measured many times....

and insulated! i intentionally ran the charcoal out one day at about 12:30pm and took a trip for the afternoon. when i returned that evening at 8:30 the temp guage still read 260 ----totally not bs'ing you

i researched at least 100 hrs of internet dialog and i gotta tell ya - stumps had everything i was looking for. i mean look at their website under customer awards - i dont know if anyone else has that kind of success. also, get on the forum. read for yourself.

im so happy with this cooker--it is so much better than i am. my que has reached totally awesome status


also, i didn't like the idea that the superior owner actually worked for stump then went off to mostly copy-cat into production. i dont know the whole story, but from all ive read - its kinda cheesy

warfrat
04-16-2010, 09:31 PM
I was gonna stay outta this one but I figured WTH so I'll throw in my .02...I have personally cooked on a Stump's since I started competing in December of 2008. My first cooker was a GF-223 and we won GC our first contest thanks to that cooker! I have since upgraded to a Stretch and don't see myself ever getting rid of it! My Dad has a Baby and he uses it all the time for cooking around the house and at the pool. We don't even use his gasser anymore-lol. I know Stump personally and I have met Joby before and they are both great guys! I have read the horror stories about Stump's customer service and I think that is BS! The folks there are top notch and they have a great forum with a moderator that stays on top of things. I'm sure Joby provides his customers with great customer service as well, because let's face it- that's how you build your business! I have looked at some Superiors at contests and I can tell you from what I saw, they are well built insulated gravity fed cookers. I have personally never cooked on a Superior but I'm sure it turns out great food just as a Stump's will. If you want to look for something, I'm sure you can find pros and cons of each. Personal preference is not something that can be argued though, IMO. There have been many contests won on about every type of cooker you can think of and there's nothing to say that a Stump's will out perform a Superior or vice versa on any given day. A lot depends on the cook, because they are both capable of turning out great Q from what I know. The biggest con that I've seen in this thread is temperature variations from top to bottom or left to right. I don't know of a cooker out there that doesn't have some variation so I don't think this should be a knock on either one. To say that your cooker (reguardless of what brand) does not have slight variations is a half truth, IMO. I have a nice Whirlpool oven in my house that has variations for that matter. If you learn your cooker and use it's variances to your advantage, you can cook great food and win a contest on about any cooker out there (if you are a good cook)! Just look at Smokin Cracker (Jimmy Brod)- he went to the Royal and cooked on a borrowed pit that he'd never used before and took RGC. I think Stump builds a great cooker and as mentioned- just look at the awards page on his site and you will see the evidence there. I hope I don't wrinkle anyone's feathers because that's not my intent but IMO Stump Don't Build No Junk!

mjl
04-17-2010, 12:05 AM
Warf,

I agree with 99.9% of what you are saying. It is the cook, not the cooker. We have had success competing with a Stump's, and if we hit the right tables, I'd like to think we can do the same with a Superior. I have spent loads of time chatting with Stump and Joby both, as well as spending some quality time with Stump at his shop. Both men seem to be first class individuals who provide quality product and top notch customer service

As far as temperature variances go, I have had them with every cooker I have ever had...3 Backwoods, 2 WSM's, as well as a FEC, Stump's and Superior. However, I stand by my comments that my SS-2 has less variance from side to side than my Prince,which stands to reason since the heat comes in from the middle, as opposed to one side of the cooker. The cookers are similar from top to bottom, which is to be expected, since hot air rises equally. I don't necessarily think variance is bad, and at times it can be downright handy....but I stand by my comments that the SS-2 has less from side to side, and my thermometers agree with me....your mileage may vary.

At the end of the day, its all opinion, nothing more..there is a lid for every pot, and a cooker for every cook.

Matt

Andy White
04-21-2010, 03:50 PM
KCBS CBJ
Stoked Superior SS-2, Stoked WSM, 22.5" OTG,

2008 National Championship KANSAS JAYHAWK BLUE Thermapen


ROCK Chalk!!!