the person i work for smoking pigs allways starts them frozen. most times they cook all the way threw. just not much flavor. they dont use any types of wood just charcoal. when i use to smoke pigs on my own i allways let them thaw. cooked in half the time plus i would add flavord wood . much more flavor and jucier. anyone ells here cook from frozen. i dont think theise people ever tried it my way and dont know what there missing in flavor. were cooking are frozen pigs for 12 to 14 hours witch means someone has to drive back to the grill in the middle of the night to flip them over [ for no extra pay ].
