I agree with Chef Willie, I would be leery of a truly wild hog. The farmed "wild" hog are much safer.
With that being said, cooker her like a pork butt. Take it to 200-205 for some pulling. Truthfully, you won't have much meat on such a small pig.
It comes down to do you want to tend fire or set and forget. With a guru, the G2 is pretty close to set and forget. The Lang requires tending. Depends on which you want to do.
For me, I like tending the fire. However, when I get into vending, I will get a set and forget for consistency of product.
Interesting. It may be better on beef. Do you have the recipe?
BTW: I am a paying member of the site and have Jeff's recipe. So if you just want to provide the amount of coffee needed, that will work as well. Thanks
I've had both and I don't see a significant increase in fuel consumption with the reverse flow. I do see more even heating with the reverse flow. Have you used the pit builder calculator to calculate the size of your firebox and smoke stack?
Here is the...
Thanks. Your hog looks good.
The customer wanted the head on for presentation (and I love the jowl meat) and we had a request for the smoked feet. I always cook racer style so splitting the spine is not needed.