Although I now call Minnesota my residence, I do most of my cooking in Wisconsin (still very much a Cheesehead). I enjoy cooking meats and foods with embers and smoke. A pig roasting, Dutch oven, Weber grilling, & campfire cooking hobby has evolved. Currently I cook with a combination of charcoal and chunk wood. I have a hog roaster with indirect charcoal side rails and a chain drive spit running at one rpm constructed from a 275 fuel oil tank. When not using the spit, it converts to a 2' x 5' grill/pit. I cook: pigs, pork back loins, ribs, chicken, fish, corn, turkeys, beef rounds, and game. I enjoy making my own rubs, glazes, and sauces. Just finished a batch of cherry barbecue sauce picked from my own trees. I've been at it for about 17 years since a couple friends and I cooked my first hog A 200 pounder and not only didn't we kill anyone, but it became a popular thing to do and everyone came back for another feed. It has evolved and I enjoy cooking often now and never seem to be lacking for friends to devour everything. I'm very interested in moving more into true smoking and plan on building a smoker to go along with my roaster. I found this site as I was surfing and decided to join.
