Extra Virgin Olive OilNice was wondering about this. One ? What is EVO I am new to smoking. Thanks
Bear
Extra Virgin Olive OilNice was wondering about this. One ? What is EVO I am new to smoking. Thanks
Thanks DWS. The smoker was built by a local guy, Cookers by Kev. Reverse flow, pulls straight and easy. The 120 gallon size give me the option to cook for 3 or 63 people and not feel like I have too much or too little real estate. When I kick off my catering on a more steady basis, I'm getting a 250 made with a warming box.Nice job on little porky there. Did you build your pit? Am interested in a small reverse flow trailer rig. Would love more rig info.
Chef, do you sew the cavity closed when you add the veggies or put them in a pan under the cavity?If that was the Test, the full run will be outstanding...Definitely add Rub and Aromatics, Fresh Herbs, Garlic, Onions, Carrots and Celery, maybe some Chile Peppers and Potatoes. All a Great addition as they add Flavor and even Taste good if you wish to eat them...JJ
that pig looks great! a friend wants me to cook one for his housewarming party in another month or 2...i was nervous but this makes me feel better. So at 250-275 you cooked the whole thing in 6 hours? that's awesome!
i've done a pig in the caja china and it only took 3 hours..figured smoker would be much longer
It was 38.5 pounds butchered. I figured that it would feed 15-20 people. I donated most of the meat to some area homeless families.
What temp are you cooking your picnics? I was running solidly at 275, I didn't put the probe in until the 4 hour mark and the meat in 3 of the five probe spots was already above 170 so I really didnt have a stall.i must ask a question why is it that when i smoke a picnic or butt it will take 10 hours or more to get up to 200 degrees and this 38 pound pig only took a little over 6 hours .did you have a time when the internal temperature stalled ?
i dont have an answer for this...i've done butts at 225 for 10-16 hours and whole pig in a caja china which probably cooks between 400-500 in 3 hours...meat comes out juicy in both. Meat is a mystery. But if you smoke your buts at a higher temp you'll pull through the stall quicker.i must ask a question why is it that when i smoke a picnic or butt it will take 10 hours or more to get up to 200 degrees and this 38 pound pig only took a little over 6 hours .did you have a time when the internal temperature stalled ?