I have read on some people stating that it takes 17-20 hours to smoke a whole hog at 220. (
http://www.killerhogs.com/wholehog.html) Would this be due to all the injection they are using? I haven't had much of a chance to read through all of the info you posted since I am at work. I will read through this tonight. Anybody know of a good place to get a whole hog around the Wichita KS area?
The injection wouldn't make a difference. Outside air temperature, the size of the pig and the cooker you use make the most difference.
I raise pigs and have cooked more than I can count on my horizontal wood burner, cinderblock pit and underground. If you have any specific questions feel free to PM me. I'm glad to help.
Your pig will cook faster if it is butterflied. Since your smoker has a side chamber heat source you will want to switch the pig half way through the cook.. start one end towards the firebox and rotate the pig for even cooking. It helps if you place a rack or wire underneath the hog for easy turning.
Also cover the ears, and any other section with foil if they are cooking too fast. The rib section will cook faster than the butts and hams...so cover them if needed. I like to layer bacon on top to keep the meat moist too.
Use your favorite injections and rubs. Plan on extra time to let the pig sit after cooking. Just like any meat, it needs to rest before digging in to eat.
Make sure the eyes are removed.. they will "pop" when heated.... not a pretty sight! lol
Hogs make a ton of drippings.. use pans or foil to channel the drippings away from the heat source. You don't want a flair up.
hmmmm.. I know I'm forgetting a lot.
Don't rush the hog. It will take time. Try to keep your heat steady.
heck... they really aren't hard to do. After the first one you will get an idea of what needs to be done. The more of them you cook the easier they are. Just think of it as a big honkin hunka meat. lol
Feel free to PM me with any questions....
Give yourself about 12 hrs for a 100 lb pig at 225, I would go at 250 degrees for 10 hrs......Its better to finish early and have the food ready than to have to jack the heat up near the end to get your desired temp.... I usually pull mine at 205
Joe
I agree with Joe.
