Last Chance To Help

Discussion in 'Roll Call' started by richard boggs, May 15, 2008.

  1. richard boggs

    richard boggs Newbie

    Ok Ladies And Gents, The Pig Is Here ,50lbs., Any Last Advice On Smokin' It On My 24sqr. Foot Cooker?using Wood And Charcoal,never Done A Hole Pig Before!!!!! Its For My Daughters 11th B-day She Requested I Try!!!!!!! Help Me Survive Please? Thanks Smokeseeker!!!!!!!!!!
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    I'm not sure what kind of smoker you are using...on my block cooker, I like to place the hot coals under the hams and shoulders, not the ribs. They will get enough heat to cook.
    Channel any drippings away from the heat, you do not want flair ups.

    On my horizontal, I like to start the ham end closest to the heat source and switch ends half way through cooking... wire under the pig helps move it.

    24square foot cooker? That's a biggun.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    The last whole pig I did I injected all over with Chef Williams Creole Garlic marinade. Out of a 108 pound pig, I had one gallon size zip lock of leftovers. Good luck!
     

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