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saw a whole fresh ham, approximately 25 pounds, at the local supermarket....and it got me thinking. i normally do a pig roast with a 30-35 pound dressed pig...and while i enjoy the production of smoking a whole pig...perhaps i'd get better results if i went with a couple of 25 pounders instead...

i bought the cast iron grill insert for my 22.5 weber. quite impressed with it after i got over the sticker shock. perhaps its my polish heritage.... considering the griddle insert next... does anyone have any reviews on this product? thanks, in advance.

i've been doing this for a lot of years...and am very set in my ways. one thing that i seem to go back & forth on is where it comes to smoking. my question to you... do you soak the wood prior to smoking...or use it dry? let me know your experiences. thanks, in advance.

5 days away from the family pig roast. picking up the pig on friday from detroit's eastern market. 40 # butterflied. 35 hungry guests showing up on saturday afternoon. the weatherman is cooperating with a cool sunny day being forecast at 72 degrees for the high. smoking "arnold" with hickory for...

My son sent me a link on cast iron grill inserts for weber char coal grills. they are rather pricey but i'm leaning toward making the investment. has anyone tried them yet? if so...any feedback to share? http://www.cast-iron-grate.com/

just joined...and happy to be around some folks that love outdoor cooking. every year we have a fall pig roast. I get the dressed hog and have it butterflied to rest on a frame that i made that is positioned over a brick pig pit that i built. i normally cook it with charcoal and hickory chunks...