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Unique Problem/Help!!! ASAP

post #1 of 3
Thread Starter 

Hello all-  this is my first post and am in desperate need of advice.  I will be barbecuing a half of a pig on Saturday that will weigh about 20-25 lbs.  I plan on low and slow- 225-235 degrees using a home made steel drum smoker.  I know I want indirect heat but what kind of time frame am I looking at?  Will it be longer because the pig was older/bigger when it started and I am only doing half?  The meat being older etc and not a very small 20lb suckling pig?  I am thinking in the ball park of 9-10 hours but really am not sure. Any suggestions/experiences would be welcome!

post #2 of 3

Hi, and welcome to the SMF. You will get my standard speech below but to help you with your question here is a link with several references to whole hog bbq - WHOLE HOG


Please stop by the Roll Call forum and introduce yourself so other members can give you a proper welcome!


welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.


One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!


So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...


worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'



post #3 of 3

Yep.....take a deep breath & do some looking around. Use the handy dandy search bar above typing in 'whole hog' and plenty of info will pop up. Here's one recently done that made the rolling banner, total cook time about 6-7 hours (?)

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