Whole Hog Help

[dwolfpak]

So here's my issue, I've been asked to smoke a whole hog for a family event latter this year.  I'm going to do a couple to nail out the timing etc.  My issue is that the get together is at a city park, I can not cook there overnight, so I need to cook at home.  What is the best (and safest way) to transport a whole hog from home to the park and maintain the temps.  It is preferred to keep the hog whole for serving and carving on site.  Can it be transported in my smoker (trailer unit) to minimize moving it around and also to help keep it warm?

 

[unclebubbas bbq]

Hey there. My son and I did a 70 lb butterflied hog last year. Once it was done we set it on a folding table and wrapped it in foil to rest for a couple hours. Assuming you have a way to get it to the park (in the back of a mini van) I would leave it on the table or on a sheet of plywood covered in butcher paper  wrapped in foil and pick it apart when you are ready. It was still smoking hot when we pulled it an hour or so later

 

[chef jimmyj]

If your smoker will hold some heat 140+ during the trip to the park, it will be a great way to transport without diturbing it until the Big Reveal...JJ

 

[dandl93]

Since you are going to do a few pigs before to get your timing down.Take them for a ride in your smoker see if you end up with a whole pig or alot of PP after 5 or 10 miles.

Dan

 

[dwolfpak]

Thanks all, I'll give those a try...

 

[JckDanls 07]

I like the idea of taking Miss Piggy for a test ride around town (or country side) and see what happens with smoker temps, meat temps, ashes blowing around and landing on said test subject,

I understand you can't do a over night cook in the park... but what's the earliest you can start cooking at the park ? (ie. 3 AM, 6 AM).. what time is food to be served ??

 

[dwolfpak]

I understand you can't do a over night cook in the park... but what's the earliest you can start cooking at the park ? (ie. 3 AM, 6 AM).. what time is food to be served ??

Meal is planned for lunch, so noon - 1 ish.  I believe the park is open around 6 or 7, but I'm not sure if we are allowed to move in and start cooking until the time they have the pavilion reserved for without have to pay for extra hours.  I guess I could cook in the packing lot, but not sure about that either.  I've heard some cities / counties have ordinances about bringing your own grill etc with out permits etc.

 

[dwolfpak]

I know I have some research to do, I'm just trying to find all the options to have an informed conversation with planners and city parks and rec people.

 

[dwolfpak]

I like the idea of taking Miss Piggy for a test ride around town (or country side) and see what happens with smoker temps, meat temps, ashes blowing around and landing on said test subject,

I would guess if I closed all the dampers and the stack, it would minimize draft, keeping heat in, and minimizing ash blowing around.  Especially on a reverse flow...

Also, by the time I deliver the pig, I could have it wrapped in foil to rest...