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Hi, I am not exactly what “feathering it” means.

Both, it’s for flavor as well as developing that ever elusive bite through skin. The butter is more for flavor, but the braise renders the fat and softens the skin to the perfect consistency. There are two ways to achieve bite through skin. One is high heat and crisp it up, which is nice but in my opinion less consistent. Second is the broth butter braise, which is just about bullet proof. Good luck! Let me know how it goes if you give it a shot.

My first try with the butter braise skin side down in the pan and wow what a hit!! The whole thigh skin and meat was melt in your mouth. I think these "automatic" smokers that use a fan require different methods to get bite thru skin because the fan constantly pumps in new air into the chamber which dries the skin out and makes it tough and rubbery

Yes he is! Awesome guy!

Thank you!

When you use the gravity feed, it drops ash down onto the wood splits or wood chunks in the firebox so you basically use it, but you don’t have to tend it like you do when you are using it as a stick burner. You just toss a split or two in every so often and forget it. The charcoal burns slowly and the hot coals dropping onto the wood produce the smoke in a very slow, controlled burn. I use the stick burner option when I have a lot of time and just want to chill and tend a fire. For me, that’s one of the great things about the BBQ experience. Unfortunately, life gets in the way and we rarely have time. To keep cooking, a gravity fed smoker or pellet smoker allow me to cook all through the week. Hope that answers your question. Thanks for watching! I really appreciate your support!

@@woodfiresmoke1267 Thanks for the reply! Just what I wanted to hear! Great looking cooker!

@@williamdevereaux7484 Thank you! You can contact Stump McDowell on Facebook if you would like to have one built. Just let him know that it’s the one from the Wood Fire Smoke video. He will know exactly what your talking about. Great guy!

Hey Rick it is Stump McDowell’s company at StumpvilleUSA.com

Thank you!

Thank you!

That sounds amazing! Let us know how they turn out!

You have to try it. Trust me, it’s fantastic

Try it. I guarantee you will love it.

Thank you!

Thank you! I really appreciate that. It turned out fantastic.

Thank you!

Thighs are my favorite too! Every time I make them I eat until I am as fat as a tick.

Thank you!

LOL like everyone in Texas says, only salt and pepper. That’s all any brisket needs. 😏

It was actually mostly Lawry’s, cayenne pepper, a little salt and pepper, garlic, onion powder.

😂 Thank you! It is a little fancy, but it’s worth it.

🙄

Thank you! You can also cook this on your stove top on a grill pan or good heavy skillet.

Thank you! Let me know what you think!

​@@woodfiresmoke1267 tried this out on Saturday and my family loved it!

@@xaeverna That’s awesome!!! So glad you liked it!

Hey David, Stump actually reached out to me. He is just that kind of a guy. Really down to earth and a wealth of knowledge not just on cooking but life in general. This video is like 6-7 mins, but we hung out all day in lawn chairs sitting around the smoker just talking about cooking BBQ and life. He is going to come back up and and teach me how to cook a whole hog on a cinderblock pit. We had hoped to be able to get enough people to do a class, but there hasn’t been much interest. It’s a shame too cause Stump is one of the best hog cookers in the country. Myron Mixon said in one of the competitions that Stump is the only one who worries him when they are cooking whole hog against each other cause they both go back and forth on the wins in the category.

Thank you, I really appreciate the kind words. It was about 7 hours for that particular roast which was exceptionally large. It weight in at nearly 7 lbs. Please share with all your friends! We have a lot more coming. Dropping new content every Tuesday morning.

Thank you!

never heard of it. I make a cherry rub that’s killer though

Thank you! They are really good!

Anytime! You guys are the best and I love what you are doing with these smokers!

They are all apart of the family!

Thank you! I really appreciate it!

Thank you!

I have caught them peeking through the bushes from time to time. 🙂

Thank you!

Thank you for the kind words!

She was a heck of a salmon fisherman.

Thanks! Glad you enjoyed it!

You can definitely top it with a good Greek yogurt as well.

It is next level incredible and I am not kidding. Even people who hate fish love it when they come over.

Thank you! Let me know if you make them.

Thank you!

Haha! My favorite mushroom 😂

Thank you! Glad you enjoyed them!’