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while most of the cooking has been whole hog rotisserie, occasionally turkeys too, and slow roasting i have also done some smoking in years gone by, but most of what i smoked was pork or chicken a few briskets but not so many over the years. now that we live in texas briskets seem to fall...

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...

Hi new to posting here I am looking at buying a smokin-it 2 electric smoker .. a stand for it and cover .. so i suppose in the 600 to 700 dollar range all in i'm getting up there and tending a fire all night is getting to be a bit much for me as is bending way down (thus the need for the...