Joined not too long ago, it's been fun reading/seeing all the great stuff on this site. Now, I was hoping to get some advice regarding a whole hog pig pickin'.
Next Saturday, a couple of friends and I will be having a pig pickin' and it will be the first that I've helped orchestrate and actually cook myself. I've helped before in the past with smoking butts/whole pigs, but never done all the major planning/construction/cooking/etc.
So, here's the deal. We ordered a 75-80 lb. pig that will be ready next Thursday. We are constructing the pit ourselves modifying the pit schematics from the book "Holy Smoke."
Here's the text from the book describing the pit build and the blueprints:
We might make a few changes here and there depending on what we can find.
Items we'll be using (not including the actual Pit build):
2 chimney-type charcoal starters
60 lbs of charcoal
Soaked hardwood chunks (still working out how much we'll need)
Shovel for adding/moving charcoal
Heavy duty aluminum foil
The sauce is gonna be pretty simple, a recipe one of my friends lent to me (just your typical, simple Eastern NC BBQ sauce - cider vinegar, crushed red pepper, salt, etc.)
We're planning on 12 hours for total time start to finish. Any advice for a first timer? Any help would be greatly appreciated, thanks!