- Apr 28, 2011
- 62
- 58
I am thinking about smoking a half pig next weekend. The pig is about 120# live and was gonna split it down the back bone and smoke it headless. Here are some pics of the smoker. Smoker is reverse flow. I wondered how long it would take and any pointers you might have, from preparing to smoking. I have done a lot of ribs, chickens, and turkeys, but never anything of this size.
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