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Whole Hog Question

post #1 of 3
Thread Starter 

I’ve been smoking meat for about 20 years now.  I have cooked everything that you could imagine, except a whole hog.  Earlier this year, my wife gave me permission to buy a new 48” X 24” reverse flow patio smoker to cook a pig in.

 

I’ve noticed that cooking meat on my RF smoker, the food tends to cook faster than it did before on my old smoker.  This is due to the RF steel plate in my smoker that radiates heat to the food.

 

How do I account for this time when I cook my pig?  Some people on this forum say it should take 10-12 hours to cook a 60 lb pig.  Others say it should only take 6 to 7 hours to cook the same pig.  I plan on cooking my pig head on, racing style.

 

The party is in three weeks, and I need to know when to start cooking the pig.  Thanks for your help in solving this problem.

post #2 of 3

Depends on how low you can control the temperature while cooking.....  Leave the hide on the pig when cooking...   Building a rotisserie would be good...  I built one when I cooked a whole pig...  came out awesome..   125#'s hanging wt....

If you don't roto the pig, build a double wire rack so it is easy to flip....  meat side first to cook then flip and have the meat up....   There will be lots of fat dripping so have the drain clean and plenty of buckets to catch the fat...  Pig fat burns really well... You do NOT want a pig fat fire in the smoker....

post #3 of 3

Let me know how it turns out. I've never tried a whole hog in a smoker but have been thinking about it. Around here we usually dig a large pit, spend most of the night throwing wood in and drinking a bit, then put the hog split on some expanded metal. this goes over the coals and is covered with tarp and dirt. Go to bed and 10 or so hours later you are ready to eat. I also let the hog marinate in apple juice while we're getting the coals ready. I have friends that use whisky but I don't like to waste good liquor.

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