/ Register

  1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pics from Da Pigman

Discussion in 'Roll Call' started by da pigman, Mar 28, 2007.

  1. Mar 28, 2007 #1
    da pigman

    da pigman Fire Starter

    Cincinnati Ohio
    Hopefully these will show you my way
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  3. Mar 28, 2007 #2
    da pigman

    da pigman Fire Starter

    Cincinnati Ohio
    Here you can see thin blue smoke........................
    [​IMG]
    [​IMG]
     
  4. Mar 28, 2007 #3
    meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Northern NY (Adirondacks)
    Drooling at 5:10 AM!!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. Mar 28, 2007 #4
    tonto1117

    tonto1117 Master of the Pit OTBS Member

    ADA, MI
    Very cool pics Pigman,looks delicious!!!!!! Now that's a whole lotta pig.[​IMG]
     
  6. Mar 28, 2007 #5
    msmith

    msmith Master of the Pit OTBS Member

    Haltom City Tx
    Looking very good pigman. How long does it normally take you to cook one of them. Do you skin them or leave it on. The next one that I smoke I'm gonna have it skined and see how it turns out, should cut down on the cooking time to. Here is a pic of the one I did.
    [​IMG]
    [​IMG]
     
  7. Mar 28, 2007 #6
    tom

    tom Fire Starter

    That's a lotta good lookin' chow!

    Tom
     
  8. Mar 28, 2007 #7
    meat~smoker in n.j.

    meat~smoker in n.j. Meat Mopper

    south river,
    I`m licking my chops here, YUMMY, Welcome to the SMF Da Pigman !!
     
  9. Mar 28, 2007 #8
    da pigman

    da pigman Fire Starter

    Cincinnati Ohio
    I do them with the skin off and they rotate in the cooker which keeps the juices flowing inside of the pig. 200lb. 10hrs. The gear reduction box is a 900 to 1. Skinned is the only way they sold whole hogs years ago because they were afraid of desease. This also elimanates the mess skining after. I have higher heat under the shoulder because it takes longer to cook.
     
  11. Mar 28, 2007 #9
    pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Home
    Pigman, that's great looking food. Thanks for sharing the pics with us. Looking forward to more good stuff from you!

    Keep Smokin
     
  12. Mar 28, 2007 #10
    bigal

    bigal Smoking Fanatic OTBS Member

    Western Kansas
    Nice pics, Pigman & Msmith. My Dad & I have done one before. ALOT OF WORK!!! The one we did was about 80-100#'s(can't remember). We had leftover pig forever it seamed. Had a great time doing it.

    Nice pics

    Thanks
     
  13. Mar 29, 2007 #11
    gofish

    gofish Smoking Fanatic OTBS Member

    Southern MD
    Pigman

    That is an awsome cooker .............. sure your gonna let that go?

    Thanks for sharing the pic's ......... bet the family wants a reunion every month now!!!!!
     
  14. Mar 29, 2007 #12
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    Great pics Pigman, thanks for sharing.