This review is amazing!! I've been eyeing the classic for several months. I really appreciated all the different angles and HD looks at the cooker. Thanks again for sharing!
Great job! I have the baby model. Takes a little bit of time to get the hang of the smoking process with this design but the quality of the product and temp control is excellent and efficient. Highly recommend it. Shines on briskets and pork shoulders.
What a well done review! I truly appreciate the time you put into this review. I am currently looking at a Stumps Stretch and your insight has helped me to make a well educated decision. I’m going to get it. Thank you.
Thanks Tom 😁 I've just started my Stumps Junior 10 mins ago. Set to 270f, going to be smoking Maple and Ponzu Pork Belly Bacon 🥓Using apple wood for the smoke. You will be happy with your choice 👍
most amazing smoker you can find. Stumps makes great products including an upright variable burn smoker for smaller budgets. For 2k + though I'd love the baby gravity feed would suit my needs.
Yessir it is, though Stump is no longer associated with Stump's Smokers.. He is now building through Stumpville BBQ Company as a father daughter team. Our new smokers are vastly improved over his old models. Check us out when you get a chance! Thanks!
Hi James, 1) if you mean the top door on the chute, it is kept closed. 2) I run the temp probe cables between the heat tape on the door and the body of the Stump.
Hi James, there is a chute for the charcoal which is kept closed. It also has a chimney over the cabinet and that is kept wide open. So there is no stale smoke as the guru uses the fan to move it through.
Great video Dave good work mate! Just wondering if you have ever thought about doing a whole series of cooking videos just using your Stumps gravity feed smokers?? There are so many people using these great pits but I can’t seem to find any channels that do step by step instructional videos on all different types and cuts of meat using only a gravity feed smoker.
Hey Tim, I've been asked for a series on Gravity Fed, Kamado, Drum Smoker and Pellet Grill 😁 When the new shed is complete I'm hoping to increase my output, if I get the time I will definitely look at doing this and a dry aging series. Thank you for the idea 💡
Thank you for such a great review! I am looking at the Baby XL. My only concern is I generally like a heavier smoke flavor than most people. I know some have put smaller wood chunks in the chute as well as the ash pan. Mainly so you don't have to keep adding every 20-30 minutes to the ash pan. Stumps however doesn't recommend doing that. Do you know of others that do put the wood also in the chute along with briquettes? If so, any issues? Thank you in advance!
The only thing that makes me nervous about adding chunks to the chute, is the concern that it might cause branching. Chutes of other brands have angled chutes to make sure branching cannot happen.
Where in relation to the firebox is the smoke/heat entrance into the smoker box? Is it above the charcoal grate, in line with the ashtray, or somewhere else?
Still my 'go to' smoker. Used it at the weekend for pulled pork. I have over 10 BBQs but still use this for all my low and slow. It was and is a brilliant investment.
Jason, I never add splits. I normally add 2-3 chunks, around 2" square. I may add another 1 or 2 after an hour but nothing after the 2nd hour, as the meat doesn't take on anymore smoke flavour. Hope this helps :-)
I've measured around 20f variances in the chamber. It is hotter at the bottom near the deflector plate. If I am in a Comp and proteins are cooking unevenly, I often you the bottom shelf to give it a kick along. Overall, not too much of a problem.
Hi Dave, I'm really on the fence on this and I need your final opinion. I need to choose between the Stump Baby XL with the slam latch and alum handles or the decked out Yoder YS1500. I'm not worried about the grilling option of the YS. Can you help me decide please? I'm literally buying one or the other today. Thank you!
Hi Gary, I'll try the pros and cons. Stump Pros- good variable smoke flavour, rock steady temperature with a guru, not sure about a xl baby but the Junior has plenty of cooking area, very economical, I now have 2 Juniors Cons- doesn't grill but you're not bothered about that Yoder Pro's- Set and forget, Can grill, decent grill area. Cons- Temps can fluctuate wildly, Pellets are expensive, electronics can go wrong I'm just about to go 100% Stumps for competitions due to the rock steady temps, I don't need this at home but for comps I love their stability. Overall I think you'll be happy either way, I just think it will be down to the small things. Hope this helps a little 😃
Thanks Dave, I just bought the BABY XL with the slam latch, alum handles and upgraded metallic paint about 15 minutes ago. They had a 5-6 week delivery estimate compared to Yoder"s 16 week.
Absolutely not. It holds the temperature incredibly well, so after a few cooks you will have it dialed in, so not need for temperature control. Its more of a 'nice to have'
Hey Tom, I've had a good think about this and I'm pretty happy about the Stumps. Nothing jumps out at me, with regards to changing or flaws. It handles low and slow really well.
Hi Phil. I always start all meat directly on the racks. After 2-3 hours the meat doesn't take on any more smoke. So when the meat stalls (around 6-7 hours) I use foil pans, with mesh cooling racks (to lift the meat up) add some jus, wrap and use this jus at the end of the cook, after separating and straining.
I'm not sure of costs in the US but pellets are a more expensive cook than charcoal. But pellets grills are simple set and forget, as they have electronic controllers, also you just press a button to start. Charcoal grills have to be lit and then you have to control the temp more. If you want simple, easy, low and slow, go with the pellet. If you want more authentic, fire management then go with the charcoal.
Pellets also give off a cleaner smoke, alongside the ease of use. Stump has started liking pellets alongside charcoal because of the moisture/smoke combo pellets give with an insulated chamber. We've started building insulated pellet smokers under Stumpville BBQ Company, check us out!
Hi Isaac, I sold this model to a friend and he used it for catering and competitions and it is still going strong. I still have 2 Juniors and they are in great condition, with no problems. I do always have the cover on, so they are looked after but they've never missed a beat :-)
@@isaac88ig there are no LSG's over here in Oz but they look very impressive. I do like the look of some of their Vertical Offset Cabinets :-) The thing I like with the Stump, is the simplicity of of having gravity fed charcoal. Fill it, light it and it cooks for 15+ hours. Very simple and easy to use. Aslo very easy to keep topping up with additional fuel, if required. I've not really used a maze type charcoal burner, it looks very similar to a Spiceworks Cabinet. I'm a bit biased :-) I've imported 3 Stumps into Australia because I've been so happy with them, so I'd always lean towards the Stumps.
ega0117 no, I normally place decent sized wood chunks in the bottom of the ash pan when the meat goes in. Never really thought about the wood chips? The wood in the pan works very well for me.
Not sure about what the issue is with the door not opening to 180 degrees? I've had 3 Stumps and have never thought 'Gee, I wish the door would open to 180 degrees' What don't you like about it?
This systeme of amber dropping onto the wood is good ? i mean does it make good quality and enought smoke ? What optional accessories have you take ? do they worth it ? Sry for being a pain in the pork butt, but it's a lot of money and i really need to know everything beforer taking a decision.
The ash dropping onto the wood works really well. It allows you to add more or less wood chunks, so you can decide the level of smoke flavour. I have a BBQ Guru DigiQ for controlling the temperature. I would also add the aluminium chequer plate on the top, to protect your paint. Also I much prefer the pneumatic tyres that are standard on some smokers but not all smokers.
thank you so much ! it help a lot to have a unbiased opinion. The possibility of removing woods sounds awesome. Could i use a screenshot of this video to explain how those smokers works on my blog ? i live in a country where smoking doesn't even exist and i try to teach it. thx
The walls and the door are around 2" thick and have a thermal insulation wool iinbetween. This means the door is typically good to the touch and won't burn you
Hi Mankite, in terms of smoke flavour the Stump imparts more. If you don't like smoke and just want to taste the meat and rub, the Yoder goes just as well.
Hectors Smoke House did you consider the Yoder YS1500 when you purchased the 640? I don't really need the extras space but I keep reading that owners of the YS1500 claim it's the closest thing to a stick burner from a pellet grill. Your reviews are really well done as you seem to pay attention to the little details that can go far into making a unit enjoyable in the long haul.
Not really. It was a little big for what I needed, a lot more expensive in Australia and didn't fit on my trailer for Competitions. I know a few people with them that love them. I have thought about it but doesn't make sense for what I need
Hectors Smoke House I currently have the Rec Tec 680 and got the upgrade bug. I'm also considering the Mak 2 Star General. Do you know anyone with one of the Mak grills?
Only one guy. He moved from a ys640 to a mak 2 star and swears by it. No experience myself but he loves it. I have another friend that has a Bob Grillson pellet Grill and he also thinks it is fantastic
One of the best and most comprehensively explained reviews - bravo sir !
Thank you, I'm very happy it helped 😃
This review is amazing!! I've been eyeing the classic for several months. I really appreciated all the different angles and HD looks at the cooker. Thanks again for sharing!
You're welcome Sherif, it is a great smoker. I hope you enjoy it, if you decide to buy one
@@HectorsSmokeHouse Is that drip plate permanent ?, or can it slide out ?.
@@WISHBONEL7 you can slide it out. Or even line it with foil to keep it clean.
Great job! I have the baby model. Takes a little bit of time to get the hang of the smoking process with this design but the quality of the product and temp control is excellent and efficient. Highly recommend it. Shines on briskets and pork shoulders.
Thank you for purchasing my dad's previous designs! - Stumpville BBQ Company
What a well done review! I truly appreciate the time you put into this review. I am currently looking at a Stumps Stretch and your insight has helped me to make a well educated decision. I’m going to get it. Thank you.
Thanks Tom 😁 I've just started my Stumps Junior 10 mins ago. Set to 270f, going to be smoking Maple and Ponzu Pork Belly Bacon 🥓Using apple wood for the smoke. You will be happy with your choice 👍
Hectors Smoke House I just wanted to let you know I received my Stumps Stretch a week ago. I love it. Thanks again for the great review! Cheers.
most amazing smoker you can find. Stumps makes great products including an upright variable burn smoker for smaller budgets. For 2k + though I'd love the baby gravity feed would suit my needs.
Yessir it is, though Stump is no longer associated with Stump's Smokers.. He is now building through Stumpville BBQ Company as a father daughter team. Our new smokers are vastly improved over his old models. Check us out when you get a chance! Thanks!
Great video very informational!!!
I'm in the middle of building one right now I'd love to send you a couple pictures and get some advice from you.
Thank you so much. Explained it well.
Thanks Steve
Thanks for a great review.
2 questions;
1) what do you do with the top flute when using the smart fire?
2) how do you run temp probes into your meat?
Hi James, 1) if you mean the top door on the chute, it is kept closed. 2) I run the temp probe cables between the heat tape on the door and the body of the Stump.
Thanks mate.
with the flute closed at the top, how does the smoke escape, eliminating stale smoke?
Hi James, there is a chute for the charcoal which is kept closed. It also has a chimney over the cabinet and that is kept wide open. So there is no stale smoke as the guru uses the fan to move it through.
A very informative review -well done.
Thanks Richard
Great video Dave good work mate!
Just wondering if you have ever thought about doing a whole series of cooking videos just using your Stumps gravity feed smokers?? There are so many people using these great pits but I can’t seem to find any channels that do step by step instructional videos on all different types and cuts of meat using only a gravity feed smoker.
Hey Tim, I've been asked for a series on Gravity Fed, Kamado, Drum Smoker and Pellet Grill 😁 When the new shed is complete I'm hoping to increase my output, if I get the time I will definitely look at doing this and a dry aging series. Thank you for the idea 💡
Keep feathering it brother
Thank you for such a great review! I am looking at the Baby XL. My only concern is I generally like a heavier smoke flavor than most people. I know some have put smaller wood chunks in the chute as well as the ash pan. Mainly so you don't have to keep adding every 20-30 minutes to the ash pan. Stumps however doesn't recommend doing that. Do you know of others that do put the wood also in the chute along with briquettes? If so, any issues? Thank you in advance!
The only thing that makes me nervous about adding chunks to the chute, is the concern that it might cause branching. Chutes of other brands have angled chutes to make sure branching cannot happen.
Where in relation to the firebox is the smoke/heat entrance into the smoker box? Is it above the charcoal grate, in line with the ashtray, or somewhere else?
What keeps the Whole charcoal Chute From Lighting all at once?
How do you feel about your smoker 7 yrs later. Thinking about getting one.
Still my 'go to' smoker. Used it at the weekend for pulled pork. I have over 10 BBQs but still use this for all my low and slow. It was and is a brilliant investment.
Doesnt the shelf fully comes outn
Hi,does it have insulation between hopper and cooking chamber or not...
Are you feathering it brother?
How big of wood chunks or splits do you put in the bottom usually?
Jason, I never add splits. I normally add 2-3 chunks, around 2" square. I may add another 1 or 2 after an hour but nothing after the 2nd hour, as the meat doesn't take on anymore smoke flavour. Hope this helps :-)
Great video. Have you ever tested the temps and/or have you ever noticed uneven temps within the cooking chamber?
I've measured around 20f variances in the chamber. It is hotter at the bottom near the deflector plate. If I am in a Comp and proteins are cooking unevenly, I often you the bottom shelf to give it a kick along. Overall, not too much of a problem.
where did you get that lighter torch?
Is the temp even at the bottom and top of the smoker?
Hi Dave, I'm really on the fence on this and I need your final opinion. I need to choose between the Stump Baby XL with the slam latch and alum handles or the decked out Yoder YS1500. I'm not worried about the grilling option of the YS. Can you help me decide please? I'm literally buying one or the other today. Thank you!
Hi Gary, I'll try the pros and cons. Stump Pros- good variable smoke flavour, rock steady temperature with a guru, not sure about a xl baby but the Junior has plenty of cooking area, very economical, I now have 2 Juniors Cons- doesn't grill but you're not bothered about that Yoder Pro's- Set and forget, Can grill, decent grill area. Cons- Temps can fluctuate wildly, Pellets are expensive, electronics can go wrong
I'm just about to go 100% Stumps for competitions due to the rock steady temps, I don't need this at home but for comps I love their stability.
Overall I think you'll be happy either way, I just think it will be down to the small things. Hope this helps a little 😃
Thanks Dave, I just bought the BABY XL with the slam latch, alum handles and upgraded metallic paint about 15 minutes ago. They had a 5-6 week delivery estimate compared to Yoder"s 16 week.
very good, wonder if there's a supplier in Europe for these?
Not sure Paul, I had to bring mine into Australia myself :-(
How much is one this smokers do they sell used ones
Is a electronic temp control required on the gravity feed smoker for it to cook correctly? My local competition does not allow for it
Absolutely not. It holds the temperature incredibly well, so after a few cooks you will have it dialed in, so not need for temperature control. Its more of a 'nice to have'
thank you for the video!
Enjoyed the review, is there anything about the smoker that you may have to work around or a design flaw? Thanks in advance for the reply
Hey Tom, I've had a good think about this and I'm pretty happy about the Stumps. Nothing jumps out at me, with regards to changing or flaws. It handles low and slow really well.
Dave, Do you ever put a water pan in the smoker?
I do in my Pellet Grill but never have in the Stump. The chamber seems to hold moisture and I've never felt the need.
if it was as insulated as the price tag suggests then i dont see why it would take so long to get up to temp.
Why do you use full size pans instead of placing the meat directly onto the racks?
Hi Phil. I always start all meat directly on the racks. After 2-3 hours the meat doesn't take on any more smoke. So when the meat stalls (around 6-7 hours) I use foil pans, with mesh cooling racks (to lift the meat up) add some jus, wrap and use this jus at the end of the cook, after separating and straining.
Im new to this bbq-ing stuff, whats the difference between pallets and charcoal? Besides the smoking flavour.
I'm not sure of costs in the US but pellets are a more expensive cook than charcoal. But pellets grills are simple set and forget, as they have electronic controllers, also you just press a button to start.
Charcoal grills have to be lit and then you have to control the temp more.
If you want simple, easy, low and slow, go with the pellet. If you want more authentic, fire management then go with the charcoal.
Pellets also give off a cleaner smoke, alongside the ease of use. Stump has started liking pellets alongside charcoal because of the moisture/smoke combo pellets give with an insulated chamber. We've started building insulated pellet smokers under Stumpville BBQ Company, check us out!
Nice video. For a review I would like to see more information on the weight and real world transportation.
how often do you add wood for smoke? thanks
I add some at the start of the cook and then after one hour. After 2 hours of smoking the meat isn't supposed to take on any more smoke flavour.
How is the smoker holding up years later?
Hi Isaac, I sold this model to a friend and he used it for catering and competitions and it is still going strong. I still have 2 Juniors and they are in great condition, with no problems. I do always have the cover on, so they are looked after but they've never missed a beat :-)
@@HectorsSmokeHouse ok sounds good, its between stumps and lone star grills cabinets, any advice on either?
@@isaac88ig there are no LSG's over here in Oz but they look very impressive. I do like the look of some of their Vertical Offset Cabinets :-) The thing I like with the Stump, is the simplicity of of having gravity fed charcoal. Fill it, light it and it cooks for 15+ hours. Very simple and easy to use. Aslo very easy to keep topping up with additional fuel, if required. I've not really used a maze type charcoal burner, it looks very similar to a Spiceworks Cabinet. I'm a bit biased :-) I've imported 3 Stumps into Australia because I've been so happy with them, so I'd always lean towards the Stumps.
Yea I understand, I'll keep that in mind. I may end up with both. Thank for the replies
Do you put any wood chips in the chute?
ega0117 no, I normally place decent sized wood chunks in the bottom of the ash pan when the meat goes in. Never really thought about the wood chips? The wood in the pan works very well for me.
Good built but i notice the door only open 90 Dgree it should open 180 Degree
Not sure about what the issue is with the door not opening to 180 degrees? I've had 3 Stumps and have never thought 'Gee, I wish the door would open to 180 degrees' What don't you like about it?
This systeme of amber dropping onto the wood is good ? i mean does it make good quality and enought smoke ? What optional accessories have you take ? do they worth it ? Sry for being a pain in the pork butt, but it's a lot of money and i really need to know everything beforer taking a decision.
The ash dropping onto the wood works really well. It allows you to add more or less wood chunks, so you can decide the level of smoke flavour. I have a BBQ Guru DigiQ for controlling the temperature. I would also add the aluminium chequer plate on the top, to protect your paint. Also I much prefer the pneumatic tyres that are standard on some smokers but not all smokers.
thank you so much ! it help a lot to have a unbiased opinion. The possibility of removing woods sounds awesome. Could i use a screenshot of this video to explain how those smokers works on my blog ? i live in a country where smoking doesn't even exist and i try to teach it. thx
Yes, no worries. 😃
I think I remember you on BBQ Pitmasters!
Ha! I wish 😀😀😀 Must have been my handsome double 😀
how are the walls insulated?
The walls and the door are around 2" thick and have a thermal insulation wool iinbetween. This means the door is typically good to the touch and won't burn you
Between this and your Yoder do you prefer one over the other in terms of flavor?
Hi Mankite, in terms of smoke flavour the Stump imparts more. If you don't like smoke and just want to taste the meat and rub, the Yoder goes just as well.
Hectors Smoke House did you consider the Yoder YS1500 when you purchased the 640? I don't really need the extras space but I keep reading that owners of the YS1500 claim it's the closest thing to a stick burner from a pellet grill. Your reviews are really well done as you seem to pay attention to the little details that can go far into making a unit enjoyable in the long haul.
Not really. It was a little big for what I needed, a lot more expensive in Australia and didn't fit on my trailer for Competitions. I know a few people with them that love them. I have thought about it but doesn't make sense for what I need
Hectors Smoke House I currently have the Rec Tec 680 and got the upgrade bug. I'm also considering the Mak 2 Star General. Do you know anyone with one of the Mak grills?
Only one guy. He moved from a ys640 to a mak 2 star and swears by it. No experience myself but he loves it. I have another friend that has a Bob Grillson pellet Grill and he also thinks it is fantastic
Touch my camera through the fence