Hello everyone greetings from Michigan i'm new to the forum (Just today) but i have been smoking meats regularly for the past 20 years, so while i'm far from a newbie i can always learn a thing or two.. I started out borrowing a pig roaster a few times a year and eventually built my own from a Fuel Oil style tank that was actually solid stainless steel. I've done tons of Fresh ham PP "Pig Roasts" over the years as well as hundreds of smoked turkeys etc. Most of my Smoking these days is done on a Large BGE but i still use the roaster for larger events and have an open fire rotisserie i use as well as a Masterbuilt electric for small jobs (Mostly fish and turkeys). I am a bit of a research nerd so i appreciate the vast information available in a platform like this.
