Ok so I'm going to smoke a whole hog but I'm going to quarter it up into about 6 different chunks. Im going to use 2 charbroil smokers, 3 chunks on each. Anyone have any suggestions? About how long will this take at around 200-225 degrees?
SUGGESTIONS!!! Whole Hog quartered, Using 2 charbroil smokers.
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The Loins will go much faster than the Shoulders and Hams. Additionally you will not want to take the Loins over an internal Temp (IT) of 140*F or they will be dry. Like Dave said 1-1.5 hours per pound on the Loins. The rest you should figure on 2-2.5 hours per pound as 200-225*F is pretty low. You can save some cook time bumping to 250-275*F...JJ