this is my first time doing a whole hog.
i am doing this to have ready to eat on the 5th of july...
i am using a cinder block pit.
i have the hog ordered and it will be about 160 pounds hanging weight
my questions are...
how should i prepare the hog?
how long approx. should i cook this? i understand there are variables but just an estimate would be great... i mean i don't want to plan on 10 hours and this actually takes 20 hours and vice versa....
how should i place the char coal?
how should i place the hog? i have read both belly down and belly up... and to turn it part way through... what are your reccomendations?
i am guessing injection and rubs will be wanted... what are some good recipes for both?
i am reading to cook the hams and shoulder to about 200 degrees... is this correct?
i am a photographer so i will place lots of pics as i go through this process and let you all know how it goes...
i thank you for your suggestions
Greg
i am doing this to have ready to eat on the 5th of july...
i am using a cinder block pit.
i have the hog ordered and it will be about 160 pounds hanging weight
my questions are...
how should i prepare the hog?
how long approx. should i cook this? i understand there are variables but just an estimate would be great... i mean i don't want to plan on 10 hours and this actually takes 20 hours and vice versa....
how should i place the char coal?
how should i place the hog? i have read both belly down and belly up... and to turn it part way through... what are your reccomendations?
i am guessing injection and rubs will be wanted... what are some good recipes for both?
i am reading to cook the hams and shoulder to about 200 degrees... is this correct?
i am a photographer so i will place lots of pics as i go through this process and let you all know how it goes...
i thank you for your suggestions
Greg