What is this "Grilling / Smoking Season" of which you speak?
I do a lot of grilling at least 1-2 days a week, sometimes more, and I do BBQ, but I am by no means a BBQ expert. I do however put up a lot of wild pig and like to do both hot and cold smoking techniques. "Smoke meat" (pork) is a staple of a traditional Luau and wild pig is much more desirable. In this preparation of "smoke meat" it is a marinated in a soy sauce based mix with Hawaiian chili for heat and then the pork is cold smoked. The cold smoked meat can be refrigerated or frozen and is then high heat fried and crisped, with added onions and often times a guava jelly for a sweet heat flavor.
Most of the pig that I take ends up like this, but I do like to dabble in other BBQ but definitely not like other hobbyists. Some of you guys have some tasty looking eats!