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stout here

post #1 of 3
Thread Starter 

hi all


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

post #2 of 3

Welcome to SMF!


Glad to have you with us!



post #3 of 3
Welcome from SC. This is a great site. Just ask your questions and there are some really great folks who are happy to share their ideas and tips.

Good luck and keep on smokin', Joe
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