Smoking a half pig for Christmas. Advice, please?

Here's some reading I found using the handy dandy search tool up top...

http://www.smokingmeatforums.com/search.php?search=Smoking+a+half+pig

Have fun!!

  Craig

If you have good heat distribution in the smoker then you may not have to move it around so much  40lbs of meat isn't that hard to do.  The problem is that the ribs are pretty thin and the hams pretty dense so they cook at different rates.  I have seen people fold aluminum foil over the ribs to slow their cook time.  I have also seen people just let the ribs get a bit crispy,  they are still good eating.

Lets see what everyone else says, but I think you'll be just fine if you are able to keep your temps around 225.

Give us a bit of info about your smoker and that may help,  is it reverse flow, does it have a side firebox, or is the heat directly beneath the meat.  How long it is going to take is another question.  I have never had a pork butt take less then 14 to 15 hours.

When I've done whole pigs over an open pit with beer powered rotisserie we started at 6 pm the night before, had ribs for breakfast and the hams where done for late lunch.   

It looks and sound like Al has you covered. He's a plethora of info here so take his advice and don't forget the camera. Oh yea welcome to SMF and if you will please go to Roll Call and tell us alittle about yourself and your equipment.

I would smoke the back half...

Sorry I couldn't resist once I saw the title of this thread!