Hey guys. Labor day is approaching and my cook for 5 people just turned into about 12. I thought this would be a good time to try my first whole hog. I am going to do it in my Daniel Boone Pellet Cooker. I believe there is 38IN of clearance inside the cooker. My butcher said that a 20lb with head on would fit. I would like to have the head cut off which they will do so would it be better to go like 30lb. I know this will be a suckling pig. I plan on cooking at 250*. If you guys could answer my questions below I would greatly appreciate it. I do have to order it by tomorrow in order to get it in time.
How long will it take to cook? same 2 hours per LB? rest time?
How do I keep loins and ribs from cooking quicker than the hams and the shoulders?
I heard butterflying the spine makes it better is this true?
cook with ribs in or cut them out and lay them flat on the inside?
inject before and during to keep meat moist?
cover whole pig with foil and just the shoulders and hams during the cooking process?
Thats all I can think of if you guys think of any more information I may need please let me know.