Pics from Da Pigman

[da pigman]

Hopefully these will show you my way

 

[da pigman]

Here you can see thin blue smoke........................

 

[meowey]

Drooling at 5:10 AM!!!

Take care, have fun, and do good!

Regards,

Meowey

 

[tonto1117]

Very cool pics Pigman,looks delicious!!!!!! Now that's a whole lotta pig.

 

[msmith]

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.

 

[tom]

That's a lotta good lookin' chow!

Tom

 

[meat~smoker in n.j.]

I`m licking my chops here, YUMMY, Welcome to the SMF Da Pigman !!

 

[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.

 

[pigcicles]

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

Keep Smokin

 

[bigal]

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

 

[gofish]

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!!!!!

 

[ultramag]

Great pics Pigman, thanks for sharing.