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which ones are best for eating
how do you prepair to eat them (from field to table)
which parts do you smoke
what temp do you use
what wood do you use
anything else i might find helpful
I like 60-80 lb live weight
I skin and gut them and split them down the spine personally
I then slather with mustard apply rub and put on the whole 1/2 pig or whole pig cut spine side down
I try to maintain 225-250 smoker temp
either hickory or oak for me gonna be pecan on the next one tho
i spritz/mop with a 3:1 mix of Apple juice and Captain Morgan's spiced rum every hour after the first hour and a half
The last picture Flatbroke posted is exactly how I prepare them then its just a mustard slather, apply rub, and put it on the smoker. After about 1.5 hours I start spritzing it, sometimes I foil and sometimes not. Thermo in a ham and one in a shoulder. You may also want to check out some of Cowgirl's threads on doing whole hogs in a pit That gal can cook!!