I've had the Stampede for about a month now. As advertised by everyone here, the smoke profile is lighter, in a way I really enjoy. Here are some pics of the setup and first cook.
Started one evening after work. Decided to only have one beer while I was assembling, because I've been known to have 3 and inevitably scratch or dent something. Don't worry, I had many more beers (and bourbon) once I finished. That weekend, I decided to do a 3 pound pork shoulder on the Stampede (used Oakridge Secret Weapon pork and chicken rub). Also did a short rib comparison on the Stampede and my WSM (had a CyberQ for temp control). Used hickory/oak pellets on the Stampede and hickory and oak chunks on the WSM. Just salt and pepper on those. Don't remember the timing on everything anymore, but put the pork on first, then the short ribs a few hours later. Everyone went on at 250 degrees. Wrapped the pork in foil when the bark formed (don't remember what temp that was though).
​
And here's the Stampede and WSM short rib. I actually don't remember which one is which (it was 3 weeks ago)
My wife and I both liked the short rib from the pellet a little better. There was much more smoke from the WSM, but the short rib from the pellet was a little moister, so we voted for that one. As many people from the Pit have said, the smoke from the pellet was subtle, but I thought it really complimented the beef, as opposed to defining it. Maybe I've just been using too many wood chunks in my WSM though. Anyway, it was all delicious. Thank you to everyone in the Pit for all the help and recommendations. On a different note (and probably worth starting a new post for it), my wife and I have a 4-month-old son (in addition to our 3-year-old). The infant has thrown our whole world into chaos, but going onto this forum and BBQing is the only thing that makes me feel like an actual adult. I can't tell you how many times I've read posts while rocking this kid to sleep. So, thank you all for keeping me sane.
​​​​​​​--eric
Started one evening after work. Decided to only have one beer while I was assembling, because I've been known to have 3 and inevitably scratch or dent something. Don't worry, I had many more beers (and bourbon) once I finished. That weekend, I decided to do a 3 pound pork shoulder on the Stampede (used Oakridge Secret Weapon pork and chicken rub). Also did a short rib comparison on the Stampede and my WSM (had a CyberQ for temp control). Used hickory/oak pellets on the Stampede and hickory and oak chunks on the WSM. Just salt and pepper on those. Don't remember the timing on everything anymore, but put the pork on first, then the short ribs a few hours later. Everyone went on at 250 degrees. Wrapped the pork in foil when the bark formed (don't remember what temp that was though).
​
And here's the Stampede and WSM short rib. I actually don't remember which one is which (it was 3 weeks ago)
My wife and I both liked the short rib from the pellet a little better. There was much more smoke from the WSM, but the short rib from the pellet was a little moister, so we voted for that one. As many people from the Pit have said, the smoke from the pellet was subtle, but I thought it really complimented the beef, as opposed to defining it. Maybe I've just been using too many wood chunks in my WSM though. Anyway, it was all delicious. Thank you to everyone in the Pit for all the help and recommendations. On a different note (and probably worth starting a new post for it), my wife and I have a 4-month-old son (in addition to our 3-year-old). The infant has thrown our whole world into chaos, but going onto this forum and BBQing is the only thing that makes me feel like an actual adult. I can't tell you how many times I've read posts while rocking this kid to sleep. So, thank you all for keeping me sane.
​​​​​​​--eric
Comment