I've been reading posts for a couple of months and recently saw a topic I knew a good bit about and just had to join to provide my $.02 worth. What a great Forum !!
I'm located in Little River, SC and have been grilling for most of my life. My Dad was a big civic volunteer and would often "volunteer" me and my brother to assist with large events serving hundreds of people. We both do large gatherings ourselves now.
I have a large propane "pig cooker' custom built on wheels that I do whole hogs, up to 200 lbs, a couple of times a year. (You'd be surprised how common these cookers are in this part of the country.) I also do an annual Twelve Butts of Christmas cooking where I cook anywhere from 10 to 15 butts for my wife to give as Christmas gifts to her employees. It's a pretty big deal to break out this cooker, so it stays reserved for the large cookings.
I recently burnt through a five burner Char Broil grill in about three years and have it in the garage for a remake into a mini butt cooker/smoker. I always just placed wood chunks directly on the grill grates to the side to get smoke and worked OK until the ashes started filling up! I recently purchased a four burner stainless Master Forge (Lowes) propane grill for my deck (hoping the stainless steel grates hold up better than the coated cast iron!). Also, since finding this site, I was forced to go out and purchase a Master Forge Dual Door propane smoker and have one smoke under my belt and I'm afraid I am addicted!! I did leg quarters, breasts, and Italian sausages. I made the breast into a chicken salad that my Wife informed me was the only way I could make chicken salad again....
I look forward to continued knowledge absorption and I'll post up when there are topics that I know something about.
BTW .. Why are the stuffed jalapenos called ABTs?
Thanks - Jay