Quote:
Originally Posted by OrangeBlossomBaby
It's not even decent "south." I haven't yet seen a smoker with a whole pig in it at any restaurant parking lot down here. Or Creole or Cajun - those are as "south" as it gets. I'm not a food snob. But when I want ethnic food, I want the real deal.
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I have a decent smoker built in Texas. Not big enough for a whole hog, but a few briskets. Unfortunately I don't plan on bringing it with me. I am just not sure I could source the hardwood I need to use a stick burner. I'm going to have to try a pellet smoker. I'm sure it won't be nearly as good.