or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › hang a 30# pig in my mes 40
New Posts  All Forums:Forum Nav:

hang a 30# pig in my mes 40

post #1 of 8
Thread Starter 

Hey all,

 

planning a big bbq for july and we're already getting some ideas. We got a line on a whole piglet, about 25-30 pounds. We want to use the MES40 so I figure we'll have to hang it from the top rack support. 

 

Has any attempted smoking a whole pig in a vertical smoker? Not sure how this will work out.

 

Thanks!

-Joe

post #2 of 8

Should be interesting , I'll sey here and watch from the sidelines, keep us posted.

 

Meanwhile , have fun and . . .

post #3 of 8
Better have a deep drip tray! :biggrin:ah ash
post #4 of 8
Thread Starter 

This isn't going to happen until mid july but I'll try an remember some qview when the time comes.

 

I'm thinking 10hrs at 220 will do it.

 

I have one of those hooks that goes inside the turkey for the fryer. I'm thinking maybe hanging it tail down with the hook strategically placed, if you catch my drift, then run butcher twice from the hook up through the mouth to the top of the smoker. and possibly wrap the whole hog in twine too like I might do a roast that I've pinwheeled.

 

Whatcha think?

post #5 of 8
Keep in mind that the mes runs quite a bit hotter on the right side and you are going to need to turn that thing 180 once or twice to get more even cooking. As for 10 hours at 220?......... I think you're way off. But since its such a radical idea I could be wrong. Best of luck. I want to see how this turns out.
post #6 of 8

Joe,

Do yourself a favor & get 3 Boston Butts, at about 7 or 8 pounds each.

Less Hassle

Less Waste

Better Eating

Safer food-safe wise

 

I've helped my Son do a few whole hogs in his Pig Cooker, and it's not what it's cracked up to be. IMHO

Kids get a kick out of it, but it's not worth it. Again IMO.

 

 

Bear

post #7 of 8
Quote:
Originally Posted by Bearcarver View Post

Joe,

Do yourself a favor & get 3 Boston Butts, at about 7 or 8 pounds each.

Less Hassle

Less Waste

Better Eating

Safer food-safe wise

 

I've helped my Son do a few whole hogs in his Pig Cooker, and it's not what it's cracked up to be. IMHO

Kids get a kick out of it, but it's not worth it. Again IMO.

 

 

Bear

x2

 

Besides it will be much easier to manage in the MES 40 and a more consistant finished product.  Just my 2 cents.

post #8 of 8

Sounds like good advice from Bear. I'd love to do a whole piglet some day just for the experience, but I doubt that I'd be brave enough to try my first one for a big gathering. Gotta say though I kinda hope you do so we can see how it goes. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › hang a 30# pig in my mes 40