We have a wood fired smoker. And guess how I make pulled pork? In the crock pot. Why? Because I DON'T have 15 + hours to baby the smoker, keeping temperature consistant, checking the meat, etc. Here in the NE it gets cold at night and I am not going to spend my overnight checking the fire. If we had an electric smoker, sure, I'd make it in that. Yep, I miss the "burnt ends." But I'd miss my sleep more! And no one has ever complained to me that my pulled pork was anything but delicious, which is the whole point, right? I'm sure some of my friendly neighbors to the south will disagree, that we don't know what REAL barbeque is, but I do make some of the best Texas brisket out there, no matter what state you're in. And PJ - that whole hog comment sounds like a challenge to me! Are you going to have it at the KAF annual picnic? And if there isn't one, this is the year to start one! We do have an annual picnic, Bridgid, and it's coming right up - though with everyone's schedules, I doubt "whole hog" is on the menu! PJH

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