- Joined Jan 8, 2014
I was just thinking about either smoking or grilling half of a 60lb pig, need advice on best way to cook it? Idea's are welcome please !
check in the ham (butt) and shoulder - they are the thickest and take the longest. Your smoker sounds great - it should do the job nicely!I made a smoker out of a 55gal drum with a offset fire box. Turning it won't be a problem. Where do I check pig for IT to tell me when to pull it off? Thanks
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