As you all remember, my long time smoker was stolen while prepping for a whole hog event. If you’re a Carolina whole hog stylist, your smoker is very specific. I’ve cooked on a whole variety of smokers but none of them will do a proper Carolina whole hog. To do Carolina BBQ you need a specialized Carolina PIT.
My new smoker is designed to take hardwood embers and slowly smoke the meats til tender. While it’s direct heat, the coals are very far away from the meat leaving the cooking temperature still very low.
We gave her a test run by getting my buddies to bring over a massive amount of meat as I burn down logs to fire the pit. We had 4 pork shoulders, 2 slabs of ribs, 6 slabs of beef short ribs and 2 chickens! Oh and a handful of rib tips to snack on.
She burned beautifully. Came to temperature with very little effort and held steady between refirings. I had mine specially customized with bar AND diamond grates to make the ultimate Carolina crackling on the pork. If your pit can’t make crackling, it might be a good smoker but it ain’t North Carolina BBQ.
I’m so happy to have my new member of the BBQ family. My wife and friends named her Fat Sally. Say hi Fat Sally!