New member

Live in NE Georgia, part time Washington Ga part time Blairsville Ga. Cook mainly old school burn wood to make coals and direct cook. Family history of whole hog but now mostly butts, ham and loin mix to get similar whole hog results. Plan to do whole hog again for the skins. Whole hog more expensive but results are worth cost and time. Will be selling my stick burner and going back to what I was raised on traditional BBQ on a pit and shoveling coals.