Stampede First Smoker

[Marius]

The Stampede is my first smoker, and needless to say I was excited to get started. It was delivered today in pristine condition after ordering 8 days ago, delivered by a last-mile LTL carrier. Assembled in 30 minutes. I was impressed by the packing and simple instructions, complete with tool kit so if you don’t have them you’re covered. I used my own wrench and screwdriver to make it easier to tighten the bolts - highly recommended.

Burn-in went without a hitch. Put a handful of pellets in the firebox, filled the hopper halfway and turned it on. It took about 20 minutes to get to 400F and then held temp solid for an hour.

Seasoning: I used GFS medium cut bacon (they were out of thick cut) with some Famous Dave’s Rib Rub and black pepper. Mostly to get something fatty in the smoker. Cooked for about 2 hours at 225F. Glazed with a drizzle of honey once removed.

First Impression:
Assembly and burn-in were easy as pie, first cook was great! Had a little delay in getting my email confirmation for the iOS app, then WiFi sync didn’t go so well. Gave up for the night, will try again tomorrow.

Next up: Pork shoulder, Ribs & Chicken Drums this weekend for a small socially-distant neighborhood gathering.

 

[mooncusser2k]

Welcome aboard! Have fun getting it dirty!

 

[Waterboy]

Welcome @Marius. Glad the burn-in and seasoning went well. Sometimes the WiFi can be difficult. If you have trouble give customer service a call, they’ll help you out. Good luck with the upcoming cooks. Keep us posted.

 

[Wslayer]

if you have the ability ( 2 or4 probe ) thermometer, I would do a small dry run finding out where your hot spots are and if chamber temps are accurate according to 590 thermometer. Typically the right side will run about 10-15° hotter than left side. Back, slightly warmer than front.
Congrats on your 1st !

 

[Mastertech59]

Congrats on the new Stampede, lots of great info here on this forum.

 

[Marius]

Thanks for the support & encouragement.
Tackling a pork butt this Friday so I’ll definitely take your suggestion of testing the temps.
Agreed on the quality of the community in this forum, you’ve made my decision to purchase and satisfaction!
On the WiFi, apparently there was a minor malfunction with the app that resolved itself by morning. I opened it and it had confirmed my email and I was able to connect it first thing!

 

[Marius]

First smoke was a success.
Pork Shoulder was flavorful and had a great bark with an assist off the smoke tube. Baby back ribs were very tender and may have been my favorite. Neighbors enjoyed!

I couldn’t have done it without all of the supportive members of this forum, I easily read 50+ posts before now and learned from you all. Thanks!!

Pork Shoulder - wrapped at 180 after 16 hours at 225, came to 205 in about 2 hours. Rested for 3 hours while ribs cooked.

Ribs - neighbors bought and pre-rubbed, smoked 2 hours at 250 (no tube, I forgot!), wrapped for almost 2 more.