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Hmmm.. That's a thought, too.  I can get that at my local hardware store.

That was my thought as well..  Good to hear I was on the right track..  Thanks I appreciate your input.

Hey, guys and gals..  I've been away for a long time, enjoying my smoker..  I'm considering trying something new and I would like y'all's thoughts..  I'm considering smoking a whole hog skin on.  I have a custom built vertical smoker made from 30" schedule 80 steel pipe.  It's 7' tall and I'm...

My experience with wild hog, at least down here, is that they have it pretty hard and they are very lean.  I've only seen a few exceptions to this and always with a sow.  They are going to be pretty dry.  I just cooked a whole pig, a 50 pounder I killed recently.  It was very lean, but I...

Final Pics!! I was worried, but the meat came out tender and moist and very flavorful!!  We really enjoyed it! Out of the ice chest!! One of the hams cut up! All the meat off the hog!

7 hours into the smoke I've hit 148 degrees internal in the hams.

Well, I just put the pig on at 0645 and looking forward to a day of tending it.  This is a first for me so I'm praying that it turns out great!!  Thanks to everyone's advice and I'll post some more photos as I go!!

darn hard to beat that round!!!  LOL

thanks for the advice Pops!!  I always bring it up to 167 just to be sure...and from the looks of this guy's stomach contents he wasn't eating anything but my corn!! 

I find them out in the piney woods with my Ruger .308 rifle!!!

Okay I've started the process. Here's the little guy defrosted: The injection marinade with a little local honey added The hog injected and rubbed with Jeff's rib rub He's getting happy in the fridge right now and will be smoked with a combination of apple and pecan wood very early...

I do plan to inject with just some off the shelf injection marinade.  Thanks for the info....

Ahhh.. I see. Thank you for that little bit of help Abigail!!  Much appreciated!!

Okay.....please forgive my ignorance....bump??????

I love hunting hogs...some mistakes I've made smoking wild boar.  The main one being cooking to long trying to tenderize it.  Like eating styrofoam it was so dry.  Looking at your results I think you found the balance.  It looks moist.  I'd like to know how tender it was.

I recently killed a small wild hog and I am going to cook him whole this 4th of July weekend.  Dressed and cleaned he weighed in at 19 pounds.  I'm going to crack the ribs and flatten him out to cook and put some vidalia onions and mushrooms in the flattened cavity.  My plan it to cook him to...

I know it's been almost a year, but that boar that was dominating my feeder and only coming at night finally stuck his head out.  To make a long story short, he's at the processor right now.  for those interested, I am going to post some photos below!!  WARNING:  SOME OF THESE ARE A LITTLE...

It wasn't greasy at all. I've had wild rabbit before, but this was the first time I've smoked it. It was tender and juicy and delicious!! I think the brine helped a lot!!

I just pulled the rabbit off the smoker at 167 degrees and wrapped it. Here's a photo! I'll be pulling the meat after it rests!!

I'm finally able to find the time to pull the rabbit out of the freezer and smoke it today. I brined it and just threw it on along with some split chicken breasts and a pork loin. I plan to cook the rabbit to about 165 and wrap it. We'll see how it turns out!! I'll post some Q/view of the results!