kaipocruz1:We just got through ground smoking a 500 lb. pig for my nieces first birthday luau. It took 12 hours to cook so by the time it was ready to be pulled out of the ground, we were all so sh*t faced we could barely stand up! Needless to say I think it'll feed a crowd of 200!
Luko:I have a smoker question for the experts here. I just got a smoker and don't have a clue how to smoke. Am I supposed to, should I, can I use both charcoal and wood? There are two trays, but I don't know what the set-up is?
Also, any recommendations on something simple and hard to mess up for my first smoke? Any websites you'd recommend I visit to get this kind of info so I don't have to bug y'all here?