new to the forum
i've done my share of smoking but my real specialty has always been whole hog (100 pounds average)over and open pit on a rotisserie
learned how to do it in the philippines, those of you who have had real lechon baboy know what a joy it is.
but it like smoking properly is a very labor intensive, even if it's a labor we love, and age is catching up with me. so i am looking to move on to other ways to add great taste to my life. already started a thread on electric smokers looking for some expert advice