I've done many whole hogs on my pit. 250 gal reverse flow.... Some skin up, some skin down. Always fantastic. Either way I protect the belly with heads of cabage.
However, I've have a request to do skin side down. Here's the part I've never done before. They want the belly filled with potatoes, carrots, onions. I've use cabbage to shield the belly from cooking to fast, but haven't done a bell layered with veggies? How will this effect my cook time?
However, I've have a request to do skin side down. Here's the part I've never done before. They want the belly filled with potatoes, carrots, onions. I've use cabbage to shield the belly from cooking to fast, but haven't done a bell layered with veggies? How will this effect my cook time?
