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Smoked a (test) pig over the weekend - Page 3

post #41 of 46
Thread Starter 
Quote:
Originally Posted by smokerpaul View Post

i believe it is due to the meat evaporating moisture which in turn is cooling the meat just like sweat cools your skin when it evaporates off, do you think possibly your pig cooked quickly because it still had the skin on which reduces evaporation and helps stop the stall  

The skin thing could possibly be it. I don't know, I just know she got to 200 in five spots in 6 hours. icon14.gif

Now, I'm doing the 80 pounder this weekend (as a rain event promises to drench us Friday and Saturday) and with my luck it'll take 14 hours. grilling_smilie.gif
post #42 of 46

good luck with the main event , i hope the weather holds off and stays dry for you ,do you have anyone helping you keep an eye on things so you can have a nap during the 14 hour cook or will you have no sleep and go home a wreck.?lol

post #43 of 46
Quote:
Originally Posted by va_connoisseur View Post


The skin thing could possibly be it. I don't know, I just know she got to 200 in five spots in 6 hours. icon14.gif

Now, I'm doing the 80 pounder this weekend (as a rain event promises to drench us Friday and Saturday) and with my luck it'll take 14 hours. grilling_smilie.gif


Good Luck! I'd love to see if your results are proportional to your test pig!

post #44 of 46

popcorn.gif

post #45 of 46
Quote: drink lots of beer with lots of friends as it's cooking

Good advice, as I've heard that eating smoked pig will make you sick unless you consume copious amounts of beer to counteract it.

Not that I've had any experience. But I've never gotten sick eating it either.
post #46 of 46
Thread Starter 
Quote:
Originally Posted by Maple Sticks View Post

popcorn.gif


I'm getting the pics from this past weekend's cook

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