Whole hog questions

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Master of the Pit
OTBS Member
Group Lead
Mar 6, 2009
We had some great parties putting a whole pig (120 lbs  dressed) on a spit and cooking over an open fire.  We would build a wind block and place the fire between the wind block and spit.  After a full night of drinking beer and turning the pig over an indirect fire we would move the fire under the pig to start final cooking and to crisp the skin.  Good eating and great times.

I have never had a smoker big enough for even a small pig but I have family that would do them regularly and they can be truly remarkable.  A good butcher should be able to find one for you.
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