Hello all! Hope everyone is enjoying all that this season has to offer!
I'll be smoking a half pig on Christmas Eve and I've never done it before. I've got a wood smoker (large enough to do a whole hog, but I'm doing a half hog for Christmas and a half hog for New Year's). The half hog should weigh 35-40lbs. I've looked all over the web for hints and articles and after being on this site for an hour, I'll only trust you guys! I've seen people say that it can take 8 hours and I've seen people say that it can take 20 and I've heard some people saying to partially wrap in foil and others say not to. Also debate as to flip or not flip.
The smoker (which I'll post pictures of in a day or two) has only been used by myself for pork ribs so far. Anything you guys can offer in the way of info is greatly appreciated and I promise to post those tasty photos on Christmas!
Thanks in advance, fellow meat lovers!