My name is Joe. I live in Yucaipa, CA (about 45 miles west of Palm Springs). Been grilling and smoking for about 10 years. I've done whole hogs in the ground and built an above ground offset to take the "digging work" out. Kids got over the novelty of "digging a whole to cook a pig". I usually smoke on a Bar B Chef offset smoker ( I think is a BBQ galore brand), I also have a North American Outdoors grill that I use for smoking and rotisserie cooking. I use an old Kingsford oblong grill my parents gave me 10 years ago (this is what I cut my BBQing teeth on) for grilling. My offset smoker/oven I built out of cinder blocks can handle 200 lb pigs and I have a Asador Cubano pig cooking box for 100 lb pigs. None of the equipment is top/name brand stuff, but it's been working for me. Looking forward to some new ideas and techniques
