Sweatman's is cooking with gas

And purists aren't too pleased about it

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In a bid to keep its doors open, one of South Carolina’s most storied barbecue destinations has shut down all but one of its pits and installed a Southern Pride cooker.

Sweatman’s Bar-B-Que, which started cooking whole hogs over freshly split oak and hickory in 1977, switched its last operational pit over to gas during the pandemic. While that pit is still used to convert pig skin to cracklins, the legendary Holly Hill, South Carolina restaurant this year started producing its barbecue in a gleaming stainless steel hybrid device.


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