Today on the HowToBBQRight Podcast, we’re welcoming a special guest, Mark Williams from Swine Life BBQ (00). Y’all have GOT to go to the Metairie Crawfish Festival, where it’s all you can eat (00). Malcom wants to go day-drinking to celebrate Cinco de Mayo (00). He also celebrated the holiday with a delicious new Smoked Birria Taco recipe (00). Mark gives the raw details on how he’s smoking Whole Hog these days (00). What do you have to do to set up a pit for Whole Hog cooking (00)? How long can a Whole Hog rest (00)? Should you be running your pit “dirty” during competitions (00)? Cooking in poor weather conditions can be a challenge, but Mark shares exactly how to work with your surroundings (00). What kind of feedback is constructive to Competition BBQ teams, from judges (00)? What ancillaries are Killer Hogs entering in at Memphis in May (00)? This is how to make BBQ Nachos for almost a hundred people (00)!