Recent content by smokinjimsbbq

7 hours in!

5 hours in at 250.

It was a whole cushion. I cut it in two.

It's 2' long 16-18" wide and 3" thick. I'm gonna cut it in half tomorrow so it will fit on my egg. I know as soon as I cut it I will be able to tell the cut of meat.

So today my wife went by the store to get a boneless pork butt for me to smoke tomorrow. When she got home the vacuum sealed bag said pork cushion, but after I pulled it out I noticed it might be a belly. So tomorrow I'm gonna try pulled pork belly. We paid $33 for a 17lb belly! I'm gonna send...

I get 3-4 cords a year here for fire wood. I like it better than oak. It's all over the high county here

We have it all over here Brian. Might be time to fire up the chainsaw and go hunting

I have a friend who smoked some fresh salmon, he brought me over a bag. Boy it was good. I asked him what wood he used, he told me mountain mahogany. We have quite a bit of it up here in north-cali in the high country. Just curious if anyone has tried it before? He also said it's important to...

Well buddy had some leftovers for lunch and it was awesome! Again thanks for the help buddy!

I'm also going to be opening a restaurant in the spring in Graeagle California 96103.

Portola Ca. I live 2 miles from Brian Mudd who helped me cook 120-150 lbs of pork butt yesterday for a friend who drowned in a local lake at 48 years old.

Thanks Brian!

My name is Jim, I live in Northern California near Lake Tahoe. I'm currently cooking on a Green Egg. I am looking into getting a Lang 108 deluxe chargrill. Love BBQ'n, cooked for many events, NRA dinners 350-500 people, weddings etc. a good friend introduced me to this site, and here we be!