Took the Boy Scouts and Girl Scouts on a Cabin camp trip this weekend. Weather was great with snow on the ground. Very slight winds and temps went from 15 to 35 f.
Marinated a 30 lb piggy in a Cuban Mojo for 12 hrs. 2 gals. OJ, 6ea. Lemons/limes 8 heads Garlic, ½ c salt, ½ c pepper, ½ c Oregano.
Started the piggy at 3:00 AM on the UDS. Loaded her with Kingsford and some Cowboy lump. And Hickory chunks. UDS ran at 240 for the first 5 hrs. then started to drop. Opened valve all the way temps moved around a little. Ran at 220ish for the rest of the smoke. Piggy took 10 ½ hrs to hit 190 in the butts and hams. Pulled it and placed in a warm oven till presentation.
I allowed myself 12 hrs. to smoke the pig, oh well. So that was good. I also had to decapitate the poor piggy. She wouldn’t fit the drum. I had done a 21 lb the fit perfect. The temp issue was due to the amount of fat dripping onto the unlit charcoal. The UDS fire is not hot enough to burn it off the surrounding fuel. When the fire creeps to that fuel the fat would lower the temp and hinder the ignition of the fuel. Just a thought, not sure how to remedy that issue. But a 30 lb pig would be the only time that is a issue. So probably not a huge issue. FYI there was a ½ inch of pork fat in the bottom of the drum the next morning. I need a scraper.
This turned out great, the kids loved it and about 12 of them (mostly) girls wanted the tongue. I cut it out and sliced it. They really liked it. The presentation got a lot of applause. Piggy pulled great, all the fat broke down and the meat was perfect.
The kids also cooked breakfast, hash browns and eggs in the discada. They really like that disk cooking. We also did two of Pops Cured Turkeys. They are in the Poultry section.
Marinated a 30 lb piggy in a Cuban Mojo for 12 hrs. 2 gals. OJ, 6ea. Lemons/limes 8 heads Garlic, ½ c salt, ½ c pepper, ½ c Oregano.
Started the piggy at 3:00 AM on the UDS. Loaded her with Kingsford and some Cowboy lump. And Hickory chunks. UDS ran at 240 for the first 5 hrs. then started to drop. Opened valve all the way temps moved around a little. Ran at 220ish for the rest of the smoke. Piggy took 10 ½ hrs to hit 190 in the butts and hams. Pulled it and placed in a warm oven till presentation.
I allowed myself 12 hrs. to smoke the pig, oh well. So that was good. I also had to decapitate the poor piggy. She wouldn’t fit the drum. I had done a 21 lb the fit perfect. The temp issue was due to the amount of fat dripping onto the unlit charcoal. The UDS fire is not hot enough to burn it off the surrounding fuel. When the fire creeps to that fuel the fat would lower the temp and hinder the ignition of the fuel. Just a thought, not sure how to remedy that issue. But a 30 lb pig would be the only time that is a issue. So probably not a huge issue. FYI there was a ½ inch of pork fat in the bottom of the drum the next morning. I need a scraper.
This turned out great, the kids loved it and about 12 of them (mostly) girls wanted the tongue. I cut it out and sliced it. They really liked it. The presentation got a lot of applause. Piggy pulled great, all the fat broke down and the meat was perfect.
The kids also cooked breakfast, hash browns and eggs in the discada. They really like that disk cooking. We also did two of Pops Cured Turkeys. They are in the Poultry section.
