What really has me interested in this is a guy on there is throwing a 20lb shank in there overnight, and swears it tastes just like whole hog spit roasted. The fat vaporizes on the coals below and seasons the meat some more. And two round grates to hold the meat seems to be the more popular method vs hanging it. They have been adapted by some for cold smoke too. Those guys with bbq are just as nuts as us with beer; Valves, stainless, fans, wheels, carts, exhaust stacks etc.