I hate the suburbs too ,cant help it being here , nevertheless excellent job on ur whole hog
First Whole Hog (Q-View) - Page 3
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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.
You live where you live. You just gotta make it happen no matter where that may be.
Thanks for the compliment.
- 83 Posts. Joined 8/2011
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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!
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."