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Smoking a pig

post #1 of 15
Thread Starter 
I'm thinking about trying to roast a pig here in a few weeks when we go on vacation just north of Tampa. We are going to be staying at a house with our own private beach area.

I have never even attempted to roast a pig before. Thing is its just going to be my wife and our children. But I really want to try roasting one...Looking for any suggestions...Would maybe a suckling pig or something work? What would be the best way to roast it? From most of what I've seen searching the net, not sure if stacks of cinder blocks, or fence gates, etc. will work.

Any suggestions the best way to go for roasting a pig
1. Only have a few people to feed,
2. Will pretty much be doing it myself (heavy lifting, etc.)
3. On vacation, so access to resources limited and loading up on cinder blocks, fence gate, tons of leftover meat, etc. not really an option...

post #2 of 15
How many people are you planning on feeding?
A whole pig, even a suckling may be overkill for the work involved depending on the crowd.
I know there are a few guys and gals on here who have smoked pigs with great success, but if only looking to feed a few people maybe going with a few butts would be better. Unless you are looking to preferably smoke a whole piggy.
post #3 of 15

whole pig

I agree that for the work involved for just a few people it is too much work for a whole pig to be cost/labor effective. If you are determined I would look at a buried pig cook, not realy smoked but good non the less.
post #4 of 15
If it's just going to be you and the wife and kids (2,3?) I'd get one or two whole shoulders to roast. A whole shoulder is the butt and shoulder roast before splitting into two, usually sold with the backbone and ribcage on. Looks enough like a part of a pig that it would suffice for a 'pig roast' without grossing out the kids and/or the wife with the pig's head, hooves or tail. You could purchase a whole pig and section out the shoulders, wrap and freeze the rest into spares, bellies, chops/roasts and hams for later use, otherwise you'll be sick of eating cooked pork in a day or two and have to toss out the rest. Buy it before going on vacation, leave the bulk of it at home in the family freezer, give the shoulder or shoulders a hard freeze and take with you in an ice chest.

Pops ยงยง
post #5 of 15
I agree with the others that a whole pig for just a few people doesn't make sense especailly if your not going to have your equipment with you. But if your determined then send cowgirl a pm and ask about it, she has a ton of experience with roasting whole pigs including setting up a temp pit.
post #6 of 15
Check out this link. Pretty good step-by-step instructions. Lots of work though...
post #7 of 15
I agree with the others here. I'd wait till you get home and have more of a crowd to enjoy a whole pig.

I highly recommend that method. I've been doing mine the same way since 2004. After the initial building of the holders it's a piece of cake and the whole method becomes easier and very routine the more you do it.

I have the same pig holders I initially built in 2004. I should dig out my pics of some of the pig roasts I've done for big parties at my American Legion Post and put them up here on the forum. In the mean time, our first pig roast in 2004 is on the 3 Guys hall of fame under "Five Dudes from Dania" about halfway down the page. We hauled the whole show out to a county park on the first run. The event was a success but we stay close to home now. smile.gif
post #8 of 15
Here is a link to Cowgirls original thread for doing a whole hog. I couldn't see the pictures but they are probably on her website..
post #9 of 15
Nice Dhunter....Roasted pig....yum yumicon_razz.gif
post #10 of 15
I have done a 40 plus suckling pig on my grill and I can say for sure that it will feed a lot of people
and you will have left overs. Go with a shoulder and you will be fine..

as you can see a 40#er is a lot of pork..

Good luck with the cook out.
post #11 of 15
Did one last month, a 108 lber. First one, fairly easy, but labor intensive. If its just you, the mrs, and the kids, like others have said, do a butt or whole shoulder. But if you are dead set about doing a pig, get a suckling (you will have lots of leftovers).
post #12 of 15
This is what I would do, especially if you are in a sandy area, easy diggin'.
post #13 of 15
A labor of love!smile.gif Nice job on that pig. I like the holder. Is that welded stainless?
post #14 of 15
Thread Starter 
Wow thanks for all the advice...The pictures are making me drool...icon_eek.gif

I really was aiming for the dig a pit in the sand and roast it, that's kinda
why i wanted to do this, can't really do that at home, so figured if I'm going to try it this would be a good place...But the more I'm looking...even a suckling, will be a boatload of meat for only a couple people...Maybe I will stick with a couple shoulders or something...
post #15 of 15
TY. The frame is just scrap iron. Went to a welding and fabrication shop down the street. Gave him the deminsions, and he made it from stuff he had lying around for $50.

When I got it home, used a hand grinder and removed all the "nasty stuff", oiled it, and took a blow torch to it to season it.
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