North Carolina BBQ Forums Q&A

If it's a little bit, I guess that's alright, but like I said, you can use some news paper crumbled up and it should light pretty good...about 2-3 pieces wadded up usually does the trick.

Travis, first off, decide if you want head on or off...when you place your order, they will ask you this and you will be paying for the extra weight of the head, so I always get mine head off, and legs trimmed to the knee/elbow.  Also, around here, they come butterflied down the middle, spread wide open.  Just review the link that Donald ...

Melvin over at BQ Grills puts together one fine product...I have two of his right now and am looking to get another one as soon as I can justify it....He built our catering rig, the one labeled Partners in Swine BBQ, so I love his work.  There is another crowd right outside Goldsboro, right on 70 towards La Grange and then another one on down ...

I poke holes after I have flipped the pig, and this is the last 1 hr or so of cooking...but I am fortunate enough to have a cooker I can cook the pig the whole time skin side down and not have to flip if I don't want to...but sometimes I do start flesh side down for a couple of hrs, then flip...

Congrats on your first attempt....for the skin, what I do is clean the skin first w/ just some hot water.  Then dry it off...then get some type of cooking oil, I use olive, and some kosher salt.  Rub the oil over the skin, making sure to get into all the wrinkles.  Then spread the salt over the skin, and don't be skimpy with ...

OK, who's cooking what and how tomorrow for the big day???  I have a 10# turkey that I'm gonna inject and fry and a 10# ham that I am going to glaze and cook...and then there are the traditional sides of cornbread dressing, giblet gravy, mashed taters and such...

Glad to see ya' here Big Mike...I am familiar w/ that cooker in L/G....I work in Goldsboro...I got my cooker from BQ GRills in Elm City...Melvin made both of mine...great piece of cookery...I have seen several like yours rolling through the area and they do cook good.  Stay in touch here and keep it smokin' light blue!!!

I have the 18 in and it cooks wonderfull.  I have heard good thing about hte new 22.5, but it does burn alot more fuel.  There is more info on thevirtualweberbullet website, so go over there and check it out..

James, what I use at my house is a Weber WSM...I use the water pan filled w/ sand and it will smoke for a good 12-15 hrs w/o refilling....I can put 4 good size butts on there at a time.  I use either hickory or cherry for smoke flavor...Hope this helps....

Welcome James...chime in anytime you feel like it....