THE XL STRETCH
The smoker built specifically for the professional Caterer, Vendor, or Restauranteur. This unit has the ability and capacity to cook for the masses. When the demand is high and the need for labor savings is great, this unit is the answer for the food service industry.
It’s Gravity Feed System combined with a large capacity charcoal chute are ideal for the chef who doesn’t want to constantly monitor his smoker during the cooking process.
BASE PRICE $7,820.00
THE XL STRETCH SPECIFICATIONS
|Overall Dimensions||74″H x 57″W x 34″D|
|Internal Cooking Space||34″H x 36″W x 25″D|
|Overall Weight||1200 lbs.|
|Cook Temp Range||175 – 450 degrees|
|Charcoal Qty||26 lbs.|
|Rack Size||35″W x 24″D|
|Rack Spacing||3 1/2″ apart|
|# of Runners||(8) Runners|
|# of Racks||(8) Racks|
|Grease Pan||10″L x 12″W x 4″ D Stainless Steel|
|Casters||(4) 4.5″ Dual Casters|
|Paint Upgrade (Min charge-price varies with color chosen)||$400.00|
|Stump’s Logo’s Weather Resistant “The XL Stretch” cover||$400.00|
|Replacement Gasket per/ft||$8.83|
|Aluminum Tread Plate on Top||$450.00|
|Baby Back Ribs||48|
|St. Louis Style Ribs||48|
ORDER THIS COOKER
FREQUENTLY ASKED QUESTIONS
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.
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.