I'm the opposite-I prefer meat that I kill and butcher myself because I know where it came from and how it was handled.
As for the cooker, the standard old-school pig cooker here in NC is a stickburner made from a 250-275 gallon oil tank, they work great. The usual method is to burn the wood down in a seperate barrel and shovel the coals in under the pig. They also work great for general smoking-you can build a fire on one end and cook on the other end, or grill on one side while you're smoking on the other.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: