Wait... I see it the other way around. That app probably walks your niece through checking the compressor or the fan, teaching her the same stuff her grandma just knew. It's not worse, it's just a different kind of know-how. The old way was all experience, but now the experience is built into the guide.

Trim it way more than pork fat, it can get strong. I usually render the good bits separately for cooking, toss the rest. That smell is normal for boar, depends what they've been eating.

Saw a documentary where chefs talk about controlled burning for taste. They said it unlocks savory notes you can't get otherwise. Makes sense why a little char goes a long way.

Check what kind of brick you're using first, because some types only need a quick rinse instead of a long soak. I mean, soaking the wrong ones too long can actually mess up the mortar bond.

Honestly video interviews are the worst tech hurdle for me. Once did a recorded one where my cat jumped on the keyboard and froze the whole thing. Another time the echo was so bad it sounded like I was in a cave. Tbh it just makes the whole thing feel even more awkward and robotic.