I am hoping to pick some of your brains and get some good advice on cooking a whole hog. A little about me and the equipment i will be using.
I have been doing "Q" for years and have quite a bit of experience. However, this is my first time cooking a whole hog. I will be using a 500 gallon propane tank that I have trailer mounted and set up as an offset smoker. I also have the option to "grill" with the smoker as well.
I plan to cook with a mixture of oak and probably apple and peach woods at 250 degrees, the pig weighs 60 lbs.
The questions are these:
Approx how long?
Whats a good mop sauce?
Is it safe to cook on galvanized chicken wire?
Should I tin foil the thin areas? ears etc...
What dont I know that I dont know? In other words, what are the surprises, if any that I am gonna face?
I am doing this for a buddys "day after the wedding party" and he knows this is a first for me.. but I want it to come out great for him and his family. Any suggestions/advice/lessons learned that you can share would be GREAT!!!!