While I've been using my Depot ECB for a few seasons, I'm just getting past the learning curve. I have smoked some great whole chickens, ribs, steaks, fish, and even some tofu for a Vegan friend of mine. I'm pretty good at brining, etc. and am happy with my results, for the most part.
I would like to do something special and was thinking about doing a whole small pig. I've never done brisket or lamb either. I was thinking of going to the local ethnic butcher and seeing if he could order me a 15# suckling pig. Does anyone have any other suggestions?
Meatless in Providence...