I saw this link to a story published 6-0-09 in the New York Times and I found it very interesting. Thought I'd share with all of you. Featuring Scott's BBQ in South Carolina.
The Whole Hog
Also see the article wriiten the Dining and Wine section of
the New York Times 6-9-09.
Pig, Smoke, Pit: This Food is Seriously Slow (in a very good way)