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.