Steve B wrote:
"Lloyd E. Sponenburgh" lloydspinsidemindspring.com wrote in message
. 3.70...
Wes fired this volley in
:

A real pig roaster is made out of a fuel oil tank cut so you have a
hinged cover. Then you have a couple propane burners protected by a
couple discs from a farm implement.

Wes... that might be the colloquial way where you live. There are
_many_ ways to roast that pig properly.

All require a vessel which acts as an oven, along with a way to
provide a fire that usually heats the oven indirectly so flare-ups
can't occur, and never using anything but wood or charcoal for the
initial cooking/smoking (although propane is variously "acceptable"
for the "sustain" part of the cooking).

LLoyd

There has been decades of Internet fighting now over the term
barbecuing. Real barbecue is just that, low and slow. Most people
consider grilling or braising to be barbecuing, and the nomenclature
and terminology are now generic to all but the purists.

I have been seeing quite a few motors lately, and even the skewers
with the central long square rod, all together. I think I shall buy
the next one I see, and make a slow cooker. With the indirect low
heat, you just put it on, and come back at dinner time. I have a
Brinkman smoker that I love. You look on the chart. So many pounds
of meat gets so many briquettes, and so much water in the water tray.
You get the charcoal going, put the water in, the meat on the top
grill, put the cover on, and come back when it's done. I have done
many a killer Thanksgiving turkey, standing rib roast, prime rib, and
brisket in them.
Steve

visit my blog at http://cabgbypasssurgery.com

Yours must be the vertical cylinder type . I've worn out two of those ...
now I use their horizontal type , with the firebox on the end . I've done
pork shoulders and turkeys that were almost orgasmically good . I failed at
brisket , but have learned from my mistake - ya gotta wrap it in foil and
let it rest over very low heat for a coupla hours . After reading this
thread I'm going to rig a trough to let the drippings run over to fall into
the fire the next time I smoke with it .
It also works very well for grillin' pork chops for 20 ...
--
Snag
Wannabe Machinist