Hey, an old guy from Texas here. I've been grilling and barbequing mist of my life. My new adventure is curing and cold smoking hogs I take off my place. I have the quarters going in brine in a couple of days without skin. I know most say to leave the skin on for this, but I'm trying to avoid the pain of scalding and scraping. Anyway, just wanted to say Hi. I will be perusing all the great info here for days!
