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By: Max Good
The Stump’s Baby is their smallest gravity feed charcoal smoker. Built solid and well insulated with a 17.5″ width x 14.5″ height x 18.5″ depth internal cooking area. Thick 1800° insulation is enclosed in a double walled, 16 gauge welded housing. The door has a flexible, washable, high temp gasket and locking latch.
Baby can smoke 9 -12 slabs of ribs, or 6 butts, or 20 – 24 half chickens at once. Temperature range is said to be 175 – 450 degrees. It holds 6 pounds of charcoal in the chute and burns about one pound per hour at 225 degrees.
The Baby has three 18.25″ x 18.25″ framed expanded metal racks, removable ash pan and drip pan, four heavy duty casters and a BBQ Guru adaptor. Comes standard in black and custom colors are available.
Manufacturer:
“Stump’s don’t build no junk” is the motto of this fabricator specializing in cabinet style, gravity feed charcoal smokers. They also make grills, reverse flow cookers, trailers and other custom gear. Their gravity feed smokers are a staple at competitions and have led many a BBQ team to victory.
Sold direct and at a very limited number of online and brick and mortar dealerships.
Published On: 10/7/2014 Last Modified: 2/22/2021
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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