1) The pit is 32 x 48 x 64Great 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
You live where you live. You just gotta make it happen no matter where that may be.I hate the suburbs too ,cant help it being here , nevertheless excellent job on ur whole hog
That sugar can be found in most big retail stores Warnjdutton. It's also called Sugar in the Raw.
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."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.