I finally tried offset smokers over pellet grills for a whole hog in Memphis

Did a 120 pound hog last Saturday on a Lang offset and it beat my Traeger by a mile. The smoke ring went deeper and the bark had that crack you just don't get from a pellet auger. I kept the fire steady at 275 for 14 hours, and the flavor had layers, not that uniform sweet smoke taste. Anyone else make the switch and never look back, or am I just old school about it?

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