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A cinder block whole hog cooker step by step with Q pics!

post #1 of 4
Thread Starter 

After I introduced myself in the Roll Call forum and posted a picture of my whole hog cooker I was asked if I had any build pics. The following is what I could find. I got the inspiration for this from Cowgirl's web site.

 

Started with pouring a cement pad, figured it would help with heat and clean-up...

 

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Just started to stack the blocks without any mortar or adhesive in case I wanted to experiment with the setup. I stacked to this height then I cut notches in the blocks for the rebar rack that I welded up, can't find a pic of that though...

 

 

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Here's a finished shot of the cooker, I left the center block of the bottom row missing so I can add lit charcoals to maintain heat, I used foil covered patio blocks as doors ...

 

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I use hogs around 100lbs, no head, no feet. Here's a shot of getting the guest of honor ready. I prep the hog the same way cowgirl does, I crack the spine and butterfly it....

 

 

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After a rubdown and a session with Dr Feelgood, I place the hog in a vacuum space saver bag with the rest of the injection mixture, remove as much of the air from the bag as possible with a small shop vac then it goes on ice over night....

 

 

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Nighty night....

 

 

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Very AM the next morning, I place two pans of apple juice on the bottom of the cooker for some added moisture during the cook, I place a pile of lit coals at each end of the cooker prior to placing the hog into the cooker....

 

 

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Since I don't use expanded metal in my cooker, I uses some improvised wire racks and wiretie them above and below the hog to make it easy to place it in and take it out of the cooker....

 

 

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The lid is just a piece of cement board, I use two digital thermometers, one probe resting near the hams and one resting near the shoulders and I keep the temp around 225 degrees. I uses some apple and hickory chips on top of the coals during the first 2 hours of cooking....

 

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Approx seven hours later it's time to bring out the guest of honor and serve him up!

 

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Hope you enjoyed this post. I've cooked hogs this way

 for the past 3 years, experimenting with different injections and marinades. Thanks for watching!

post #2 of 4

MixWizard, evening and welcome to the forum.....  That whole project is sweet...  nice build and nice do on the pig.... It looks cooked perfectly and delish....   Congrats...   Dave

post #3 of 4

Very nice!...And what are you injecting with?...JJ

post #4 of 4
Thread Starter 

Thanks Dave!

 

JJ, for this roast, I used a mix of a citrus based juice, sazon goya, margarita mix, garlic and I can't remember the herbs, which I injected into the loins, hams and shoulders. The rest went into the bag. I'm doing another roast next weekend and I'm going to try a soy sauce based marinade this time. I'll post the results good or bad afterwards!
 

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