A friend of mine, Ron Gibson, turned me on to this site over the weekend. I have been cooking whole hogs for about the last 14 years at an annual event my wife and I host for our friends called the Big Ol' Bash. About 3 years ago I finally had my own grill with a smoke box built. Each year I have done more and more research to enhance the flavor of the hog we prepare for our guests. I live in Greer, SC and enjoy cooking and now smoking whole hogs, ribs and briskets for fun. The grill I had built has a cooking surface of about 52 x 47 inches over a single propane burner with a smoke box attached to the end of the grill. The grill is built from an old oil tank and is on wheels, so I can transport it to events, if I ever get to that level. The grill will hold up to approx a 275 - 300 pound pig, although I typically cook about 125 lbs hogs for the Big Ol' Bash. I have experimented with injection marinades, dry rubs and various types of wood for smoking. I typically use apple wood or hickory wood I get from my dads farm. I am looking forward to sharing my ideas and techniques with others, but really hope to continue my whole hog cooking education by getting advice from others. This past weekend Ron and a few other friends helped me prepare and cook the whole hog we served at the party. We all shared ideas as the hog was being prepared and cooking which made the end result phenomenal. I am excited about joining the site, chat with you soon! - JT