Pig Roast - help with smoking

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Bobby Strange

Fire Starter
Original poster
Dec 30, 2019
50
35
Good afternoon,

every year I do a pig roast…I rent this huge grill but it’s gas and I’ve never added any
Type of smoke…I’d like to change that this year…hog will be here at about 730 tonight and I plan on cooking the hog around 230 degrees…my question is what’s the best method of adding some applewood smoke to this gas grill? Any tips would be great…thanks!
 

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Man, I don't know. The only thing I can think of is a couple of disposable pans with some wood chunks maybe on the slopes where drippings wouldn't drop.
It's kind of slow here today. Maybe someone will check in later with ideas.
 
Wrote this in your other post

Oh man might be too late but a couple of pellet trays like the AMNPS or something along those lines would probably work.

good luck take pics for sure. I havent tackled a whole pig yet. But I want to
 
Repeat from other post....

Foil pouches with apple chips in them. under the rack and on top of the sloped try. Close to the burner.

Jim
 
Personally I don't think chips or pellets will help much with a whole hog in that smoker. I think your best bet would be to stick a charcoal starter(minus any plastic) with a couple of ashed over coals and a few chunks of wood. Another possibility would be a split or two in a pan over the flame.

Good luck and let us know what you did and how it turned out

Chris
 
So I went the direction of the chimney…get the pieces smoldering and place them inside the grill…smells so damn good…I can hear the dogs barking from blocks away…we put her on last night at about 1130pm and she is looking mighty fine right now!
 

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So I went the direction of the chimney…get the pieces smoldering and place them inside the grill…smells so damn good…I can hear the dogs barking from blocks away…we put her on last night at about 1130pm and she is looking mighty fine right now!

She sure is!
Al
 
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