Whole hog for TG Day

[indaswamp]

Ah, thanks for the clarification!

 

[Rings Я Us]

Ah, thanks for the clarification!

I figured I should have said that too but I didn't.. lol
They also say if the butcher has the pig hanging that it will stretch it out some.

 

[dugan]

Thank you for clearing that up. I thought I had missed something and was putting more time in than needed.

 

[gary s]

Hey Al This was posted back in 16 might help
Sep 20, 2016#5

hardcookinMaster of the Pit
Northeast
I don't know if this helps.
Pig & pit guideline
A 10-24 lb hog is 23-30 inches long
A 25-40 lb hog is 30-36 inches long
A 41-60 lb hog is 36-44 inches long
A 61-85 lb hog is 44-48 inches long
__________________

 

[normonster]

....I will be cooking a 125lb tomorrow on my big smoker.

Giggity giggity!! The behemoth smoke!

 

[SmokinAl]

I have been thinking suckling pig, maybe 20#. But my God are those things expensive.
I'm going to keep looking.
Al

 

[phatbac]

Here is a video i have stumbled on when surfing Youtube. its whole hog prep and cook on a Lang 60.


Hope this helps,
phatbac (Aaron)

 

[gary s]

I have been thinking suckling pig, maybe 20#. But my God are those things expensive.
I'm going to keep looking.
Al

You got me fired up about doing a small pig. I called around and a 30# pig cleaned and ready to smoke is
$135.00 Now if I felt like cleaning and doing all the prep work another place had live 25 -30 pounders for about $35

Gary

 

[SmokinAl]

Thanks Aaron!
Great video!
I'm still looking. I live in a small town & there are not many options.
Buying one off the internet is really expensive.
Gosh Gary, if you can do all the cleaning & prep, then I would sure give that a try.
I don't have that skill level, besides that without my pickup anymore, I'd have to put it in the trunk of my Mustang.
Al

 

[gary s]

Thanks Aaron!
Great video!
I'm still looking. I live in a small town & there are not many options.
Buying one off the internet is really expensive.
Gosh Gary, if you can do all the cleaning & prep, then I would sure give that a try.
I don't have that skill level, besides that without my pickup anymore, I'd have to put it in the trunk of my Mustang.
Al

I don't have anyway to haul it either I could get # 2 son to do it But I haven't cleaned anything in years and never done a pig.

Gary

 

[indaswamp]

I don't have anyway to haul it either I could get # 2 to do it But I haven't cleaned anything in years and never done a pig.

Gary

Two words-propane torch.

 

[dogboa]

I have a Horizon 16 Classic. The local Penn Dutch had suckling pigs on special, but you had to order in advance. I had never done a whole pig except in a Caja China with friends. That was a 125#'er. I had no idea how big a 28#'er was, but figured it would fit in the Horizon. Wrong! I ended up borrowing a Caja China.

 

[mowin]

I'm thinking the width might be a issue if its butterflied on a 50#er. Cooking it racer style will give you more room, and they end a little shorter too.

 

[dugan]

Actually working on this one while we speak. 105# ( was suppose to be 125# but still good enough) the pan is 36”x48”. If this give any respect to size that you need.

 

[smokin peachey]

Two words-propane torch.

I think he forgot to mention to where nose plugs! :D All that burt hair stinks. If you don’t have a propane torch you can spray it with denatured alcohol and light it.
Then scrape the hair off. I always thought it worked better doing small sections and not burning the whole pig then try to scrape it.



Al, if you drug a pig behind that mustang for a few miles you wouldn’t have to worry about cleaning the hair off!
I look forward to seeing your whole hog cook.

 

[indaswamp]

View attachment 342364
Actually working on this one while we speak. 105# ( was suppose to be 125# but still good enough) the pan is 36”x48”. If this give any respect to size that you need.

Pan? Why cook it in a pan and not over a pan to catch the drippings? Not enough room on the pit?

 

[SmokinAl]

I'm still looking, I think the cost may deter me from this adventure!
Al

 

[dugan]

Indaswamp, The guy that wanted this one cooked, is from Germany and wanted it done like he had them done there. Never tried one in a pan. Worked out pretty good. I would much rather have a little more smoke, and little kiss from the fire for a few min, but it wasnt bad at all.

 

[dugan]

Smokinal, If you have an Asian market around, they actually had better prices than the guy this one came from. I called around yesterday, and they were 50-65 cents per pound cheaper. I didn’t have any say in the one I just cooked. It was prepaid $2.05 lb and I just went and picked it up. Don’t know if that helps any.

 

[gmc2003]

View attachment 342364
Actually working on this one while we speak. 105# ( was suppose to be 125# but still good enough) the pan is 36”x48”. If this give any respect to size that you need.

Sure that guys dead looks like a little gas expulsion coming from the rear end.

Sorry couldn't resist.
Chris