Hello from London England

[Hicdog]

I have been grilling,smoking and BBQing for about 10 years. In my last house I had an outdoor kitchen with all the options but had to relocate. Now have a webber and a small smoker and still turning out good food! Have done suckling pigs on my grill(not the weber) and am looking to move up to a 100lb hog. (I like swine) Am planning to invest in a whole animal rotisserie unit A.K.A. a spit. Two producers have come to the front, Spitjack and Pig Out. if anyone has any thoughts or suggestions I would love to hear them. I will be cooking over charcoal and using wood chunks/logs for smoke

[Tally]

Welcome from across the pond!

[Jerod Broussard]

Good to have ya!!!!

Have you checked out the following pages??

http://amazingribs.com/BBQ_buyers_guide/smokers/pig_roasters.html

http://amazingribs.com/recipes/porknography/whole_hog_pig_picking.html

[Jon Solberg]

Hey there Hic...How do you do?