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1st Whole Hog... need Help

post #1 of 3
Thread Starter 
I will be cooking my first whole hog on Saturday... I will be picking up a 100 lb pig, and need help! Does anybody have link(s) to newbie help, or is willing to give ideas and tips/tricks to a guy who knows nothing about it.
I will admit, I grossly underestimated this task....But, I'm up for the task.
Thank you, Gil
post #2 of 3
Edited by Pink Flamingo - 9/15/15 at 9:57pm
post #3 of 3
The first smoke for me was a 90 pounder. Stuffed it with fruits, vegetables, and herbs on its back at 250. Thought it would take at least 15 hours, but was done 6 hours earlier than intended. kept it on a cold smoke for 6 more hours until guests started showing up. It was fun. 2thumbs.gif
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