Stumps Junior Gravity Fed Smoker Review 

I like these vids. He's very detailed and shows everything. I'm building my own and this is a good reference video!

Best review I have seen of a Stumps smoker!. Thanks a lot.

A great review and recommendation. Stumps Smokers are made here, in middle Georgia, just a few minutes from my house. Proud to have 'em here.

Fantastic, detailed review. Thanks!

This was a great review. Thanks for sharing it.

Good review!

thanks very much for this video

Love this

how often do you 'feed' it wood for smoke?

Does it have a insulation between hopper and cooking chamber

Great Review!

Just found your Stumps reviews. They look like really good smokers. Where do you buy them from in Australia? I can't seem to find an outlet to urchase from. Cheers

Where do u put a water pan for humidity?

Nice review. Look forward to seeing more videos on your stump. I was thinking of buying one for the backyard. The question I have when you pull the rack out a little to check the meat does the juice of the meat spill on to the ground or is there something you do to prevent that.

This smoker is a beauty!

Masterbuilt owes someone a check.

Hector please show more cooks on a stumps you are a tremendous cook

Blimey, might as well roll my oven out onto the patio...

I am just starting to research gravity fed smokers. They look like they perform really well. One question I have is it seems like you have to use all the charcoal in the hopper tube. Does anyone ever close it up before it's empty and is there a way to do that and then restart it later with that residual charcoal? I guess you could just pull the grate at the bottom and empty out the unused charcoal...? Thank you!

Have you had any problems with rain water or condensation getting between the checkered plate and grill? My concern is rust over time?

I really enjoyed the video. What is your method of adding smoke/wood chunks to the gravity fed smoker? I’m really considering getting one of these, but I don’t yet fully grasp the best way to add wood chunks. I know that chunks can be added to the ash pan (which you mentioned in the video) and/or the charcoal chute to create smoke. But I would think that adding chunks to the ash pan would create smoldering white smoke, not clean smoke. And I’ve read that adding chunks to the charcoal chute will cause them to burn up and not actually have a benefit (i.e., won’t create smoke). You mentioned in one of your comments that you tend to your Stumps every 12-15 hours. How do you do that with wood chunks? If you only add wood to the ash pan, what kind of smoke does it produce? Does that wood actually catch fire (as opposed to just smoldering)? I appreciate any light you can shed on this subject.

Nice smoker design, but what's up with the cobbled welding on the aluminum handles?

What happened to your Yoder 640? Sounds like you went away from the yoder to this first smoking. I'm asking because I was thinking of getting the yoder 640 as my do everything grill and get rid of my WSM and Weber gas grill, but I've heard pellet smokers don't impart a big smoke flavor on meats.

As the coals light up, they give a very think, bitter tasting smoke. Does this travel to the meat or is there an exhaust somewhere for that?

Thanks for the video. How do the custom colors hold up over time?

I'm looking at buying a junior and was curious if you notice a difference in this smoker compaired to your other ones due to the heat diffuser in it?

Ever have issues with smoke rings with this smoker? I have a smoker that is similar to this one and I cannot get a smoke ring on my brisket.

Also is there any place in Australia you can buy these from? Or do you have to import them into Australia.

Dang Bud your videos on stump smokers were spot-on and I really appreciate it very thorough. If you're so excited about them why did you do any follow-up cook videos? All your other videos are duds.

That things a tank. Your kids kids will be smoking on that thing, might need to fill the tires though. Lol.

Do you get that flavor you get from a offset burning just wood???

Beautiful and high quality smoker with plenty of room for doing a lot of same and different products at the same time, but unfortunately the new kid on the block the "Masterbuilt Gravity Series 560" will appeal mostly to the general public because of the ability to smoke and grill with it.

How does this do with high heat for steaks

What's your thoughts on water pans in the smokers? Like the Backwood smokers?

I am in the market and this is a great review, but some of these wields are of very questionable quality.

over 4 thousand USD for a smoker and your using briquettes??? for over 4k I would it expect to have a chamfered (maybe thats not the right word) chute where its narrower at the top than the bottom to prevent bridging so you would have to worry about lump coal. Edit: after watching more of the video i find it mind blowing that for over FOUR THOUSAND DOLLARS, for that little guy, is doesnt have a chute as I described. also, it seems for airflow and heat/smoke distribution the heat deflector is angled the opposite way it should be. if heat rises and comes out where the deflector is the tallest then not much smoke/heat is going to travel all the way, literally down, to the end the deflector. this seems like a really stupid design for OVER FOUR THOUSAND DOLLARS

Yuppie Smokers

Stumps smoker seems to be way overpriced. A $150 for a handle you can pick up at lowes for 15 bucks.

Great stuff but silly expensive. Not for the home smoker 😳

“Imported across from Australia” got me excited and then very really confused. Nope, American made.

$4360 for that?!?! Yeah... No thanks.

With the bragging