THE STRETCH

Gravity Feed Smokers are an indirect heat fired smoker. This means there is a fuel source off to the side and not directly under the cooking space. Natural air movement and gravitational draw is used to move the heated air thru and across the cook chamber and out the stack.

A Gravity Feed Smoker works on the principle of a sealed environment. The amount of “fire” is controlled by the amount of oxygen that is allowed in from the ball valve. The chute (full of fuel) cannot ignite all of the charcoal in the chamber at one time, because there isn’t enough oxygen available for combustion. This is known as “oxygen depletion”; so oxygen only exists in the area of fuel in the bottom 4 to 6 inches of the chute and atop the fire grate. Next, the exhaust stack creates a natural draft which pulls air into the firebox from the ball valve, it then moves across the fuel and through an into the area where there is a “tube” that allows the heat/smoke to transfer from the firebox into the cook chamber.

Once inside the cook chamber, the divider plate evenly distributes the air and heat and allows the natural convection process to begin. Once this process has started air and heat movement naturally drafts up, around and out through the exhaust stack. So by controlling the amount of oxygen that is fed in, we can control the amount of “fire” or the temp in the cook chamber. The heat/smoke moves through the cook chamber of a gravity feed much slower than in a typical offset stick burner smoker. Therefore the cook chamber doesn’t dry out as much either — this creates a nice moist cooking environment that doesn’t tend to cause meat to dry out as fast while it is cooking.

There are two methods that we consider to be effective and efficient in order to start a fire in a Gravity Feed Smoker. But before beginning the process of making a fire, open the firebox and charcoal chute doors. Check both areas to be sure the chute and fire grate are clean and clear of any ash or other obstructions. After this has been verified, move on the next step.

The Diamond Match Co. makes a product called Strike-a-Fire that can be used. Remove one of the big matches from the package and light on the side of the box allowing the flame on the end to become the size of a large lemon, open the charcoal chute door and drop into (a clean charcoal chute) and land on the fire grate. Check to see that there still active fire on the match. Drop about 1 pound of charcoal on top of the light match and close the charcoal chute door and you should get ignition. Open the ball valve to the handle position of 7 o’clock and close the fire box door, the rain cap to about a 1/3 of the gap. After a notable fire is started, latch the fire box door, open the ball valve to the handle position of 7 o’clock and let come up to desired temp with the adjustment of the ball valve.

The second method, drop about ½ of a chute of charcoal on top of the fire grate and close the charcoal chute door. Using a lit Plumber’s Torch, stick the nozzle through the fire grates and allow the torch to light several pieces of charcoal. Once the charcoal is lit, close the fire box door until the is a 1 inch crack from closing, the rain cap should also be at about a 1/3 of the gap. After a notable fire is started, latch the fire box door, open the ball valve to the handle position of 7 o’clock and let come up to desired temp with the adjustment of the ball valve.

After completing the process of starting a fire, bring the Smoker up to temperature by adjusting the ball valve. The desire temperature for seasoning in a Smoker is 250 to 300 degrees.

After allowing the smoker to cook at the set temp for one hour, open the door and (using a spray bottle filled with vegetable oil) spray the inside with oil coating all surfaces on the inside EXCEPT the gasket. Close the door and allow the smoker to cook for 3 hours at the set temperature. At the end of 3 hours, close the ball valve and allow the Smoker to begin shutting down. Allow the Smoker to reach an internal temperature below 150 degrees, open the Smoker and repeat the process of spraying the insides of the smoker. Once this is accomplished you can restart the smoker and begin cooking.

Cleaning a Gravity Feed Smoker is very simple and straightforward. No water should ever be used unless you have a grease fire. Care for the inside of your Smoker just as you would your cast iron skillet. After using the Smoker bring the smoker up to 300 degrees and let it cook for about an hour. After shutting it down take a heat tempered brush and wipe the racks off of debris.

Before you use your smoker always clean the fire grate, empty out the ash pan and firebox. The simplest way to clean the cook chamber is to lightly brush off the interior of the smoke chamber, the diverter and the bottom with a heat tempered brush. Then just take a fireplace shovel and remove all the debris from the bottom of the smokier. Wipe any excess carbon off the bottom and you are ready to go.

The best temperature to run your smoker at is in the range of 205-325 degrees. Most who smoke use the temperature range of 225-250. Once you have mastered your Gravity Feed Smoker; Using higher temps to facilitate faster cooks of beef, seafood or fish at a higher temperature is not a problem for your Gravity Feed Smoker.

* One Note* The flashpoint of animal fat is 350 degrees. Always remember to thoroughly clean your smoker before cooking at higher temperatures.

A good rule of thumb of charcoal consumption in our Vertical Series of Gravity Feed Smokers is about 1 to 1 1/4 lbs. per hour at 225 to 250 degrees. Of course the higher the temp the more charcoal you will use.

Wood selection is a matter of the Cook’s palette. Therefore, we have included some basic guidelines for selection. A wood that is going to be used should be either fruit or nut bearing. The most prevalent smoking woods include oak, hickory, pecan, peach, apple, cherry, and mesquite. The fruit woods produce a mild flavor with a slightly sweet finish. The oaks and other hardwoods produce a heartier smoke flavor and pecan can influence some meats with a hint of sweet. Flavor wood will also influence the color of the meat. Some Pitmasters like to mix cherry and pecan which produces a cherry like color on the bark and a slight sweet smoke flavor. One other consideration when selecting wood is seasoned vs. green; most Pit-masters choose seasoned wood. Seasoned wood burns more predictably, which contributes to a cleaner burning fire and minimizes temperature spikes making pit management easier

It is our belief here at Stump’s Smokers, that a water pan serves no purpose in the process of cooking great BBQ. Our Smokers are designed to seal the pores and retain all the meat’s moisture inside the product, therefore eliminating the need for addition liquids inside the cook chamber.

In our patented cooking process, our Smokers effectively and efficiently distribute heated air throughout the cooker. As air is moved across the diverter plate it begins the convected process inside the cook chamber to evenly cook whatever product you choose. As the process of rending the fats inside the meats begin, the fat melts away and this serves to add the moisture needed to tenderize the meat and also by having a sealed cook chamber, we also use that moisture to maximize the flavor of the meat we are smoking.

When building this cooker a lot of input was used from our customers to build what we hoped would be the perfect Competition Smoker. The main reason for moving the stack to the side of the cooker was to alleviate drippings. These drippings falls on meats as the cook causing a brown spot to develop therefore hindering the overall appearance of the final product. If not cleaned regularly and properly, creosote and grease will buildup over time on the inside of the stack and create this problem.

Our recommendation in to pull a clean rag through the exhaust stack after every 2nd cook to eliminate this problem.