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 able to hang the hog from the very top.. I would like to hear your do's and do not's on this subject and some ideas on how I can secure the hog so gravity doesn't pull the meat off the hog as it tenderizes.. Here's my baby.. :-)
Thanks for any help you can give me...
Thanks for any help you can give me...