Whole pig rotisserie?

Discussion in 'Grilling Pork' started by msuiceman, May 30, 2016.

  1. Anyone ever cook a whole pig on a spit? I have the party que rotisserie along with sides and top.... I cook a whole lamb for orthodox easter, but thinking about cooking a pig this summer.... Anyone ever cook say a 65lb pig on one of these things?

    Thanks,
    Steve
     
  2. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Steve, I cook whole pigs regularly on spits but with gas.

    Did a quick search for your equipment and I see it's a charcoal base, am I correct?

    Low and slow is better than hot. If leaving the head on, wrap the ears with foil and the tail as these will burn up.

     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Me and my friends do it on a spit all the time. Charcoal is the go to fuel. I've got a thread somewhere, I'll see if I can find it.
     
  4. Yes, charcoal. I've done up to 40lb lambs and goats. Its rated up to 70lbs. Do you raise temp as you go as is common with lamb?
     
  5. A 35,lb lamb usually I was at about 5.5-6 hours. Any rule of thumb for pigs? Skin and more fat I'm assuming longer per lb.
     
  6. jhend

    jhend Smoke Blower

    Hey Al, I would be interested in the whole pig on a spit thread if you can find it.

    Thanks John
     
  7. fwismoker

    fwismoker Master of the Pit

    I know I want to spin one soon even if only a suckling pig.    OBTW we have a new rotisserie section that is brand new we want to grow.  It should eventually become a great resource for all things rotisserie related!   It's in the equipment seciton
     
  8. jhend

    jhend Smoke Blower

    Thanks for the heads up FWIsmoker
     

Share This Page