or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Whole Hog (Q-View)
New Posts  All Forums:Forum Nav:

First Whole Hog (Q-View) - Page 3

post #41 of 54

I hate the suburbs too ,cant help it being here , nevertheless excellent job on ur whole hog

post #42 of 54
Thread Starter 
Quote:
Originally Posted by sandman2 View Post

Great looking pig.  I going to try to duplicate this just as you did it.

 

1)  What is the size of your pit.

2)  Did you rub both sides of the pig

3)  What is the pan in the coals

Thanks for your info

1) The pit is 32 x 48 x  64

2) Yes, Rubbed both sides but had to score the top side as the skin is pretty thick.

3) The foil pan was just water. Which then became water and pork fat. Never had to fill it back up.

post #43 of 54
Thread Starter 
Quote:
Originally Posted by SPARTAN1967 View Post

I hate the suburbs too ,cant help it being here , nevertheless excellent job on ur whole hog

You live where you live. You just gotta make it happen no matter where that may be.

Thanks for the compliment. 

post #44 of 54

Looks like a total success!  Nothing but perfection there.  Cooking with the family, what a great thing!!!icon14.gif

post #45 of 54
Reminds me of the pig pickings we did back in NC when I was in the Army. Great cook fellas. Good to see father and son BBQ-ing together as well.
post #46 of 54
That looks great. Bet it was a great get together. It seems to be an inexpensive way to do a whole hog. Been wanting to do one and thinking of doing so this summer. Did you turn and have the openings to two blocks above ground level entirely open for air to get in and keep fire burning the whole time or did you damper them off some? Also, did you close the open ends of the pit with block during cooking also? Where did you get that type of sugar? Thanks in advance.
post #47 of 54
That sugar can be found in most big retail stores Warnjdutton. It's also called Sugar in the Raw.
post #48 of 54
Quote:
Originally Posted by lrlangley89 View Post

That sugar can be found in most big retail stores Warnjdutton. It's also called Sugar in the Raw.
post #49 of 54
Thanks irLangley89.
post #50 of 54

First and last piggy party I went to was hosted by a Master Mason (the brick and mortar kind, not the secret society and silly handshakes kind!) who built a pit for the purpose, and went absolutely hog wild in doing so (pun intended.)

He had to have five grand into the thing. Poured footing, red brick construction, what looked like sandstone for cap stones on the walls, and I have no idea what as a coal bed. Storage under for charcoal and such.

He bought an electric pig rotisserie... 

 

When I asked him why such an elaborate setup, he said "because I could, and because I intend to use it again" like it was the most obvious answer to the dumbest question ever asked. I suppose he was right! hit.gif

post #51 of 54

Looks awesome. How much did the hog weigh?

post #52 of 54

That's awesome! Thanks for sharing this. 

post #53 of 54
Thread Starter 
Quote:
Originally Posted by Warnjdutton View Post

That looks great. Bet it was a great get together. It seems to be an inexpensive way to do a whole hog. Been wanting to do one and thinking of doing so this summer. Did you turn and have the openings to two blocks above ground level entirely open for air to get in and keep fire burning the whole time or did you damper them off some? Also, did you close the open ends of the pit with block during cooking also? Where did you get that type of sugar? Thanks in advance.

There were 2 more boards that closed in the ends. Otherwise the temps dropped quite a bit. You will see it in the store as "Sugar In The Raw."

post #54 of 54
Thread Starter 
Quote:
Originally Posted by Carolina Smoker View Post

Looks awesome. How much did the hog weigh?

64 lbs

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Whole Hog (Q-View)