Tom here from Winder, GA (AKA - Jug Tavern !). I am so glad I found this forum and all that it appears to offer. I have already signed up for the 5 day course. So here is the lowdown - I am completely new to smokin. During a small beer drinking weekend, we ( an in law and neighbor) decided I should do a pig roast this year for labor day (in years past, always did large gathering for family and friends but just cooked out). So the in law is donating a pig or hog of my choice but has never did a roast so no help there. Neighbor is donating his smoker/grill (with fireside box). I am donating alot of time and handling the processing (paying that is) for the pig/hog. I really jumped in to this one completely unaware of what I may have gotten in to. First, dont know how big the pig or hog should be (thinking about seeing if can get some cuts like sausage/bacon, ribs, etc to freeze for later. There will be about 30 or so attending so from what I can tell, 25-30 pounds of smoked meat should be plenty ???? We also decided to shy away from doing entire pig since this is first time and instead try to get some extra for the remainder of summer and just smoke some shoulder, butts ????? maybe a rack of ribs ??? I am researching everyway I know how to get all this together in next few weeks with alot of questions. The only sure thing is that I will make sure to have alot of beer, start very early in the morning (or the night before?) and will plan to have the ol propane standing by with burgers and dogs should all this go terribly south ! Wish me luck !