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azstu324 last won the day on March 6

azstu324 had the most liked content!

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About azstu324

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  • Birthday 03/24/1979

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    Chandler, AZ
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    Family, Golf, Food..
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  1. So I started an info thread in the wood section but either it doesn't get enough traffic or this club is just that unknown.. either way I thought I'd post up here. Not a purchase, but a straight trade for a UDI that was just sitting in my garage for the better part of a year. I remember when it was released and it seemed cool at the time, but never heard or read much more about it. Other than what's available on the web, doe anybody have any experience? I've been looking for a strong 3w/ driver alternative. Mostly played from a tee on shorter par 4's. As far as I'm concerned, the club was free because the UDI was just collecting dust. As you can see, the crown is pretty clean with just a few very minor scuffs. The face is actually in excellent condition and the sole just has the usual cosmetic scuffing. the more I practice, the luckier I seem to get..
  2. azstu324


    Burnt ends = carnivore candy Aglhlahhghhlaghhh the more I practice, the luckier I seem to get..
  3. So I know this stick's a few years old but I was offered a trade for it on another club that I don't use. It comes with a Tensei CK Blue 65g shaft. It appears to be in great condition. I'm in the market for a solid 3 wood and this seems to be right in the range of decent options. Can't find any extensive reviews or opinions on it so I figured I'd reach out to the most knowledgeable group I know.. Thx all!
  4. Any shot that requires a golf club.. the more I practice, the luckier I seem to get..
  5. I guess that's why I didn't notice the offset. The 56° has almost none per the specs. The 58° has the most. the more I practice, the luckier I seem to get..
  6. The shape, profile, top line, turf interaction, feel, and performance is as good as any $200 wedge. Stellar job on the build! Love the ferrule choice! the more I practice, the luckier I seem to get..
  7. azstu324


    Mmmm the more I practice, the luckier I seem to get..
  8. azstu324


    Post-smoker progress. Will sit on the grill for another hour just to get up to 165° Hopefully the meat Gods will bless us with tasty, juicy goodness and not just a good looking piece of chicken jerky.. the more I practice, the luckier I seem to get..
  9. azstu324


    Currently have a ginger ale can chicken in the smoker. Hickory/alder smoke. Veggie broth injected with a red mud rub of olive oil, butter, smoked paprika, coconut sugar, garlic salt, thyme, basil, oregano, and umami salt. To be finished on the grill. Wife wasn't happy when I told her I'm smoking up a whole chicken while she's away on her annual "stay cation". Oh well.. Papa and the kiddos are eating good tonight! Pics to come! the more I practice, the luckier I seem to get..
  10. Oh man that's a high right formula if I ever saw one.. Hopefully pretty curable though. the more I practice, the luckier I seem to get..
  11. azstu324


    I think the term "candied" just makes it sound more fancy than it really is. Really you just need to coat strips of bacon in coconut sugar and let sit for 2-3 days in the fridge. Then: Cook, Eat, Smile
  12. If you happen to have a PGATSS or Golf Galaxy, or any other retail store with fitting capabilities AND decent staff, you could go set up the P7TW's with the your current shaft and lie. Take about 15 swipes, get the avg data. And then start plugging in other shafts to see where they take you. I know you've had the TW's adjusted but the outcome should be fairly relative. Overall whichever shaft you see the net results you're after, should translate to your current set. -/+
  13. Once again, welcome to the forum AND the neighborhood! the more I practice, the luckier I seem to get..
  14. azstu324


    This is the brand that makes my Smoker. I've really liked their wood chips. They cut them small enough to get a good burn at lower heat. I also can't say enough good things about their smokers. I swapped out my Masterbuilt Digital Electric for the Big Chief and in this case less is definitely more. The thing just rocks! https://www.amazon.com/Smokehouse-Products-Natural-Flavored-Smoking/dp/B000RUFMLA/ref=sr_1_2?crid=2HYW8RYSOHDRH&dchild=1&keywords=alder+wood+chips&qid=1590010805&sprefix=alder+%2Caps%2C227&sr=8-2
  15. azstu324


    Yeah just like @sirchunksalot and @tommc23 mentioned, for poultry, pork, and even lighter cuts of beef like tenderloin or prime rib, the fruit or nut woods work really well. One option that I never new existed until I received my Big Cheif Smoker is Alder. They send a bag of Alder chips with the smoker and it's a really nice light smoky and slightly sweet flavor. Similar to Maple (another great option) Other options as you start to dive into the smoking world are to do mixes. You can get hickory notes without over powering the meat by doing a 50/50 or even 75/25. as in 75% mild wood and 25% hickory, or mesquite, etc. I think you may have inspired me to do a beer butt smoked whole chicken.. maybe this weekend.
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