Mooner
is one Smokin' Farker
Ok, heres my next question. I have a wild hog a friend of mine shot in Texas. He has cleaned it, skinned it and removed the head. Other than that it's still pretty much intact sitting in a deep freezer in his garage. I have a 24" X 72" horizontal smoker that were gonna try to put it on and cook it for Easter. If anyone has any suggestions please let me know. Iv'e seen a lot of people put them on spits but I dont have one to work with, and im not digging a hole in my back yard :biggrin: So have at it guys, lemme hear whatcha got..