Adding smoke to a whole hog roast

jockaneezer

Meat Mopper

Original poster

Jun 24, 2013

222

15

Cumbria UK

• Jul 5, 2015

• #1

Next Saturday is our local pub's annual charity day which culminates in a hog roast that I got shangheid into doing 3 years ago. We hire a gas powered grill/oven and I was wondering if this year I could somehow introduce some smoke into the mix.

Here's a pic of last years hog, the gas burner runs the full length down the right hand side.

Thanks, Graeme

20130713_080708[1].jpg

• jockaneezer
• Jul 5, 2015

 

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Jul 5, 2015

• #2

Foil packets with wood chips would work. If you have a gas grill at home you could give it a try to see how it works.

Another option would be to get a AMNTS tube smoker from Todd at Amaze N Smokers. He's one of the sponsors here and he has excellent customer service and I bet even with shipping you'd have it before you need it.

 

crazymoon

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Great North Woods, NH

• Jul 5, 2015

• #3

Ditto on the pellet smoker from Todd!

 

boykjo

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Raleigh,NC

• Jul 5, 2015

• #4

If your in a pinch......... a can and an el cheepo soldering iron and some wood chips. Poke a hole in the can for the soldering iron and add some wood chips to the can.

The best bet is the AMNTS

https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

Joe

 

smokin monkey

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Oct 27, 2013

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Sutton In Ashfield, UK

• Jul 6, 2015

• #5

Hi Jockaneezer, as you now I do Hog Roast. I would go with the Amnts, failing that, Make a foil Package (good quality Foil and three layers or so, Put wood chunks or pellets in and hang it above the burn? Give it a test before your big cook.


I have just looked at your photo. I have another tip.

Score the Skin from the Middle of the head down the spine to the Tail, then do tiger stripes about 30 mm apart. From the belly and legs up to the centre line.

This will make it easier to remove the cracking and give more uniformed portions of crackling if you are serving it.

Smokin Monkey

 

Last edited: Jul 6, 2015

mfreel

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Sep 4, 2013

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Omaha, Nebraska

• Jul 6, 2015

• #6

I haven't looked into whole hogs before.  We've always done them on a spit and rotisserie with charcoal.  On TV, they're usually belly up.  Wouldn't that be more appropriate and get a better product?  Prevent burning?  Just wondering.

 

jockaneezer

Meat Mopper

Original poster

Thread starter

Jun 24, 2013

222

15

Cumbria UK

• Jul 6, 2015

• #7

Thanks for all the good advice guys, pushing it to get an AMNT'S delivered to the UK for this weekend. Think I'll try and suspend a perforated tin above the burner. Tiger stripes for the crackling sounds a good idea, everyone wants a piece usually before we've started plating up !

 

jockaneezer

Meat Mopper

Original poster

Thread starter

Jun 24, 2013

222

15

Cumbria UK

• Jul 7, 2015

• #8

mfreel said:

 
I haven't looked into whole hogs before.  We've always done them on a spit and rotisserie with charcoal.  On TV, they're usually belly up.  Wouldn't that be more appropriate and get a better product?  Prevent burning?  Just wondering.

Click to expand...

Here's an after pic for you, back end looks a bit crisper, but that's the thickest part and it didn't suffer.

20140712_180321[1].jpg

• jockaneezer
• Jul 7, 2015

And after the vulures had circled ! 

20140712_200219[1].jpg

• jockaneezer
• Jul 7, 2015