I love good old diners - not many in the south, s I look for the when I travel.
Okay, so now you have the general idea. I can send you plans for a brick barbecue pit, but why not give it a try first to see if you like it? For small batches, I use a cheap knock-off of a bullet smoker like this name brand one: http://www.virtualweberbullet.com/ I got mine for $50 at Lowes hardware, but have seen them cheeper at goodwill and such. Get a pork shoulder or Boston Butt (actually the upper part of the shoulder). Wash it, dry it, salt it heavily with non-iodize table salt... a good layer of salt on all sides. Get some hardwood lump charcoal going, put some hickory chunks on the coals. Oil the grill and put the pork on, fat side up. Cook it at 200 - 225 for five hours, checking frequently so that it doesn't get to hot. Add a little more coal and wood as needed. Turn the meat over and cook for another 5 hours. Drink some beers - relax, etc. remove from the grill and let cool. Pull the meat off the bone in big chunks. Throw the bone to the dog or save for soup. CHop up the meat roughly with a cleaver (not too small). Eat with our without sauce. It is really that simple. If you want to do a whole hog, you'll need a bigger pit - just double the time to 20 hours and chop everything up together. Let me know if you need sauce or slaw recipes.
Okay, so now you have the general idea. I can send you plans for a brick barbecue pit, but why not give it a try first to see if you like it? For small batches, I use a cheap knock-off of a bullet smoker like this name brand one: http://www.virtualweberbullet.com/ I got mine for $50 at Lowes hardware, but have seen them cheeper at goodwill and such. Get a pork shoulder or Boston Butt (actually the upper part of the shoulder). Wash it, dry it, salt it heavily with non-iodize table salt... a good layer of salt on all sides. Get some hardwood lump charcoal going, put some hickory chunks on the coals. Oil the grill and put the pork on, fat side up. Cook it at 200 - 225 for five hours, checking frequently so that it doesn't get to hot. Add a little more coal and wood as needed. Turn the meat over and cook for another 5 hours. Drink some beers - relax, etc. remove from the grill and let cool. Pull the meat off the bone in big chunks. Throw the bone to the dog or save for soup. CHop up the meat roughly with a cleaver (not too small). Eat with our without sauce. It is really that simple. If you want to do a whole hog, you'll need a bigger pit - just double the time to 20 hours and chop everything up together. Let me know if you need sauce or slaw recipes.
