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Discussion in 'Roll Call' started by da pigman, Mar 28, 2007.
Hopefully these will show you my way
Here you can see thin blue smoke........................
Drooling at 5:10 AM!!!
Take care, have fun, and do good!
Very cool pics Pigman,looks delicious!!!!!! Now that's a whole lotta pig.
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.
That's a lotta good lookin' chow!
I`m licking my chops here, YUMMY, Welcome to the SMF Da Pigman !!
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.
Pigman, that's great looking food. Thanks for sharing the pics with us. Looking forward to more good stuff from you!
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.
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!!!!!
Great pics Pigman, thanks for sharing.