Recent content by learnin2smoke

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  1. learnin2smoke

    Stump's Vertical Smoker...How Do YOU Transport It?

    Hello: I am going to pull the trigger and get  Stretch within the next few months, and I am trying to get ideas on how best to get it around for on-site catering, competitions, etc. For those of you with a Stretch, or any vertical smoker that you use for off-site cooking....how do you get it...
  2. learnin2smoke

    Stump's STRETCH Vertical Smoker: How Do You Transport It?

    Hello: I am going to pull the trigger and get  Stretch within the next few months, and I am trying to get ideas on how best to get it around for on-site catering, competitions, etc. For those of you with a Stretch, or any vertical smoker that you use for off-site cooking....how do you get it...
  3. learnin2smoke

    Early 2016 Memorial Day Brisket with Q-View

    Nice looking brisket! I'm in Round Rock so if you ever want to get together to hang out around the smoker just send me a PM and let me know!!
  4. learnin2smoke

    Brisket for 25 People

    Thanks for the breakdown and advice. I will skip the halves and just provide thighs!
  5. learnin2smoke

    Brisket for 25 People

    Well, I just found out that my friend was too shy to ask me to do more than brisket because she thought it would be an inconvenience. I told her that a full smoker is a happy smoker! So now the meat menu has expanded to brisket, ribs, and chicken halves and thighs for 25 people. I figure I'll do...
  6. learnin2smoke

    Brisket for 25 People

    Thanks gary s!
  7. learnin2smoke

    Brisket for 25 People

    Thanks phatbac!
  8. learnin2smoke

    Brisket for 25 People

    HI SMF Family: I have been asked to smoke brisket for a gathering of 25 people for a graduation party. I was thinking that 2 12 lb. briskets would be enough meat for everyone....what do you think? Should I go bigger to make sure everyone gets their fill? I just don't want to overbuy and end up...
  9. learnin2smoke

    Turkey Drumsticks: Should I Inject AFTER Wet Curing?

    Hi SMF Family: I am planning on smoking some monster turkey legs. I will be wet curing with Morton Tender Quick for a  minimum of36 hours before smoking. I know that will turn the meat pink and give it a hammy taste similar to state fair turkey legs and that is fine. My question is will...
  10. learnin2smoke

    Tucker's UDS Build (Build # 001 - 004)

    Are you custom building UDS smokers for sale? If so, sign me up!!
  11. learnin2smoke

    Chicken thigh taste test- 2 comp styles vs backyard

    Hi Rob. Awesome write up. I have only read and done research on competition cooking, but I think that they have to inspect your meat before you can season/brine/trim so please keep that in mind. I don't think you can bring pre-skinned thighs and frozen skins to any KCBS sanctioned competition...
  12. learnin2smoke

    Its that time again - Chili seeds just gone in

    Where do you get your Scotch Bonnet seeds from? I am in TX and I can't find them here for the life of me, so growing them on my own seems to be my only option.
  13. learnin2smoke

    Myb aby Arrived This Weeked!!

    Zotie: Thanks for the advice and the information on your process of keeping your Lang clean and rust free!
  14. learnin2smoke

    Boudin Stuffed Pork Loin w Qview

    I just threw up in my mouth a little bit....
  15. learnin2smoke

    Help! Brisket Failure and Success?!?!

    Thanks to everyone for the advice so far. I think on my next attempt I will just roll the dice and stick with one probe spot (making sure I'm not probing fat) and ride it out. I will also do my best to find a smaller packer that should cook a little more evenly at around 230 - 240. I bumped the...
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