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  1. xtexan

    Fast Eddy by Cookshack FEC100

    I HAVE A NEW ONE STILL IN THE CRATE FOR A STEAL. INCLUDES: FEC, COVER $200 PROBE, STARTER KIT AND 6" CASTERS FOR EZ MOVING. FEEL FREE TO EMAIL ME AT [email protected]  IF INTERERSTED.
  2. xtexan

    Stumps Stretch vs. FEC100??

    Wow! It's been a long time since I have been on here and things have really changed. Web site is looking good! I hope everyone one is doing well. I was hoping to get some feedback from you all about a couple of smokers:fec100 vs stumps stretch. I have a big stick burner and am looking for a "...
  3. xtexan

    Certified Angus Brisket $1.49 Lb.!!!!!!!

    Hey Ken, thanks!!! Everything is going pretty well. Just working and trying to get this bbq biz going. How are you?
  4. xtexan

    Certified Angus Brisket $1.49 Lb.!!!!!!!

    Hey guys long time no talk to...... Been very busy putting the final touches on the smoker to get my health certificate. I have been doing some "friendly" catering for some buddys. Anyway....here in Columbus,OH and many other cities there are Restaurant Depots. They have been running certified...
    • xtexan
    • Thread
    • Replies: 2
    • Forum: Beef
  5. xtexan

    Best Smoke Penetration?

    Thanks FBJ. Yea, I think I worded that wrong....I realize that smoke penetration has little to do w/ the smoke ring. I have tasted brisket that is very smokey in flavor w/ no smoke ring and vice versa. I think I will try putting the meat on cold this weekend to get a better ring.
  6. xtexan

    Best Bark??

    Glad to be back, thanks! I have always been afraid of the searing method. I have heard of people having great success doing it this way. I'm just worried that I will burn it up. Maybe I should give it a whirl... I think part of my problem is I never finish my brisket on the smoker, just my ribs...
  7. xtexan

    Best Smoke Penetration?

    I agree....in the dog eat dog world of competitive smoking you aren't going to discuss your "secrets". The things they mention are probably common knowledge among the pros.
  8. xtexan

    Best Smoke Penetration?

    Was that the "Red Hot Smokers" husband/ wife team?
  9. xtexan

    Best Smoke Penetration?

    Yep another question..... I have always put my meat on the smoker at room temp. I have heard that putting the meat on cold and smoking at 200*(not 200*-225*) for a while will increase the smoke penetration. Is this true. I know smoke penetration does not directly relate to the size of the smoke...
    • xtexan
    • Thread
    • Replies: 11
    • Forum: Beef
  10. xtexan

    Best Bark??

    Hey guys long time no talk to. I switched jobs and things have been crazy... Anyway I have a "gig" in a couple of weeks and have some questions about bark??? I love the taste of my brisket and pork. However the one thing I am lacking is a good bark. I think this is because I smoke, then foil...
    • xtexan
    • Thread
    • Replies: 7
    • Forum: Beef
  11. xtexan

    Touch up paint on the "new" toy.....

    As most of you know I picked up a new smoker last November. Due to the weather I have only used it a couple of times, and at one point considered selling it. Well the weather is finally breaking here and it is time to do some smoking..... I went out to look at the smoker and noticed some...
  12. xtexan

    Newbie with new smoker questions

    You got a Spitts for free.....NICE!!!! Welcome!!!
  13. xtexan

    Crowning A Pork Butt/ Shoulder = faster cook times...

    Here is some info that I hope will help.....this is from another site and is intended to reduce cook times. Unfortunately the pics did not copy.... Cooking time for this 9 lb. pork butt: Approximately 10 – 12 hours @ 225 degrees. Dry Rub Ingredients: 1 tsp Brown Sugar 2 tsp Southwest...
    • xtexan
    • Thread
    • Replies: 5
    • Forum: Pork
  14. xtexan

    Looking at a Stoker...have questions

    I am looking at purchasing a Stoker for the custom rig. Anyone have any advice or experience they would like to share?? I would like to know how efficient they are? How hands free? What size I will need, etc,etc.... Thanks! A picture of the main smoke chamber and firebox
  15. xtexan

    Jamaica Sunset

    Have you ever been to St Lucia? It is a nice laid back island. Are you staying at Sandles? Hit one of the street festivals in town......
  16. xtexan

    Another Brining Question????

    Hey WD, Why do you think my chicken turned out too salty? I brined (boneless) breasts, which I will not do again. But I mixed 1 cup to 1 gallon and it was a wee bit salty.....
  17. xtexan

    Jamaica Sunset

    Nice picture.....makes me want to run away from home (still very coooold here)
  18. xtexan

    Another Brining Question????

    How much does brining increase the amount of sodium in food? I am wondering if most of it is released in the cooking process, or does the meat hold most of it in?
  19. xtexan

    Did It Continue To Brine???

    1 cup salt to 1 gallon of water, right?
  20. xtexan

    Did It Continue To Brine???

    I brined some chicken breasts for a few hours on Sat. evening. I rinsed them off and stuck them back in the fridge so I could smoke them on Sunday. Well they came out pretty salty. So I'm thinking that they continued to brine (internally) even though I had rinsed them off. Any thoughts??
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