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  1. chevyjared

    hi from Ontario, CA, not Canada. LOL

    thanks for all the great welcomes and i didnt realize how many people are from so cal on here. jared
  2. chevyjared

    Anyone ever tried Ash?

    SURE HAVE HAS A GOOD SMOKE AND A MILD FLAVOR. i LIVE IN THE MOUNTIANS OF SOUTHERN CALI AND I OFTEN USE VELVET ASH.
  3. chevyjared

    cutting a propain tank

    yah, the whole thing worked out great. thanks
  4. chevyjared

    where to find pig belly?

    ill give a good looking and see if i can find some. there are some asian markets around and ill try there. thanks jared
  5. chevyjared

    todays smoke

    didnt take any pics and ill tell you what, it was some nasty stuff. i hope that it will turn out better someother time. i did cure it with the simple cure. do you yhink that it could have been the wood at all? I was using mostly white alder and some fruity wood. some of the wood chips were green...
  6. chevyjared

    todays smoke

    It was the first time doing a smoke on bacon and i wanted to do a cold smoke to cook up at a later date. The smooker i use is a small char broil side fire box. Started with a few hot coals and follow up with wood every hour. the exhaust is compleatly open and there is quit a bit of smoke the...
  7. chevyjared

    smoke break

    ok cool i use a lot of white Alder and it is great on all the game i use it on , but the pig belly is giving me the most problems. it is just coming out really bitter and the wife said it tasted like a tree at the same time what am i doing wrong? thanks jared
  8. chevyjared

    smoke break

    hey how much smoke is to much? i do use a lot of white alder in the fire box when should you stop the smoke for bacon jared
  9. chevyjared

    todays smoke

    todays smoke was an epic fail. I guess it was to much amoke. I used pleanty of ventalation , but just came out plain nasty!!! I used mostly white Alder, it burned nice and smelt great. the end result sucked. what do you guys do at the smoking part of the process any help would be great.
  10. chevyjared

    where to find pig belly?

    I live in southern cali and making your own bacon, let alone smoking meat is not a big thing here. I would really like to know where i can get some, if anyone lives in so cal and knows where to get it that woould be great. jared
  11. chevyjared

    Makin Bacon Again

    looks good
  12. chevyjared

    cutting a propain tank

    it was an old school tank and it was not hard at all to remove what was left of the gas. the tank was almost compleatly empty. just relesed the pressure and removed the valve.I rinsed the tank out and started cutting. it turned out great. jared
  13. chevyjared

    Birthday Brisket

    not bad, looks good
  14. chevyjared

    cutting a propain tank

    well cut the tank with the angle grinder and that was cake. just as fast as a torch
  15. chevyjared

    cutting a propain tank

    awesome guys will try to get that thing open, hope it dosnt take to long. thanks everyone jared
  16. chevyjared

    cutting a propain tank

    hi everyone building a side fire box, and at a point of building the fire box. ive decided to use a large 7 gallon propain tank. What would be the easyest way to cut it, without using a torch/dont have one. any and all ideas would be great. thanks jared
  17. chevyjared

    wraping????????

    awesome guys thanks for the info!! ant other advice would be great. jared
  18. chevyjared

    wraping????????

    A what stage do you wrap your pork shoulder. I know some smoke guys and gals dont wrap, but im going to do it this time. I have the temp a 205 and it a 8 pound lug of meat. thanks jared
  19. chevyjared

    hi from Ontario, CA, not Canada. LOL

    hi from Ontario CA my name is jared and ive been smoking for a good while now. mostly big game in a adobe smokestack. well, fairly new to the backyard sidebox but, im sure its somewhat the same. my hobbies or should i say way of life, are hunting , building engines in chevy trucks ,camping...
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