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.
SmokingMeatForums.com Top Picks
- 13,560 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 654
- Select All Posts By This User
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