smoking whole hog

Discussion in 'Roll Call' started by octshake, Dec 28, 2007.

  1. octshake

    octshake Newbie

    Hi and thanks to those who replied to my needy question. Have a Smokey Mnt Great Outdoors propane smoker. We have an approx 80lb butchered hog to cook on sunday, for my nephew's coming home party. Am a great cook, but have never cooked a hog. Have no idea how long or temp to cook it. Would love for it to turned out great. Thanks for all help
     
  2. richtee

    richtee Smoking Guru OTBS Member

    I don't think yer gonna be able to do an 80 Lb pig in that... In chunks over a couple days maybe...

    You are most likely looking to build a pit. Cowgirl's well documented work will be invaluable.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    I agree with Rich about the size of the cooker, you will probably have to cut the pig up.
    If you are interested in the cinder block method, I'd be glad to help you.
    It's not complicated...after you get it set up, you add coals every hour at each end to keep the pig cooking low and slow.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    the last whole hog i did.......i had to rent a unit big enuff to hold it........100 lbs butchered.........took over 20 hours to cook..........charchol......rotating unit.........

    curlygirl does em quiet well..........but you are still looking at a long cook.......
     
  5. glued2it

    glued2it Master of the Pit

    The hog is cut up already and he wants to smoke it by sunday 2pm
    all in a GOSM.
     

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