THE XL STUMPSTER

A Variable Burn Pattern Smoker uses direct heat contained within a charcoal rack; meaning the fire or heat source is directly under the cook chamber. Natural air movement and gravitational draw is used to move the heated air thru and across the cook chamber and out the stack.

The Variable Burn Pattern Smokers utilizes a rack with a “U” pattern underneath the removable diverter to heat the smoker. This means the amount of “fire” is controlled by the amount of oxygen that is allowed in through the front butterfly vents. Without the butterfly vents open, the fuel can’t fully ignite because there isn’t sufficient oxygen in the heat chamber. So the burning area of fuel is contained in the VBP rack. where there are slotted vents in the front and back of the cook chamber that allow the heat/smoke to transfer upward from the VBP 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 in a convected motion around the smoker 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 variable burn pattern 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.

The Variable Burn Pattern Smokers utilizes a rack with a “U” pattern underneath the removable diverter to heat the smoker. This means the amount of “fire” is controlled by the amount of oxygen that is allowed in through the front butterfly vents. Without the butterfly vents open, the fuel can’t fully ignite because there isn’t sufficient oxygen in the heat chamber. So the burning area of fuel is contained in the VBP rack. where there are slotted vents in the front and back of the cook chamber that allow the heat/smoke to transfer upward from the VBP 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 in a convected motion around the smoker 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 variable burn pattern 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.

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.

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.