Whole pig rotisserie?

[msuiceman]

Anyone ever cook a whole pig on a spit? I have the party que rotisserie along with sides and top.... I cook a whole lamb for orthodox easter, but thinking about cooking a pig this summer.... Anyone ever cook say a 65lb pig on one of these things?

Thanks,
Steve

 

[smokin monkey]

Hi Steve, I cook whole pigs regularly on spits but with gas.

Did a quick search for your equipment and I see it's a charcoal base, am I correct?

Low and slow is better than hot. If leaving the head on, wrap the ears with foil and the tail as these will burn up.

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• smokin monkey
• May 30, 2016

 

[ak1]

Me and my friends do it on a spit all the time. Charcoal is the go to fuel. I've got a thread somewhere, I'll see if I can find it.

 

[msuiceman]

Yes, charcoal. I've done up to 40lb lambs and goats. Its rated up to 70lbs. Do you raise temp as you go as is common with lamb?

 

[msuiceman]

A 35,lb lamb usually I was at about 5.5-6 hours. Any rule of thumb for pigs? Skin and more fat I'm assuming longer per lb.

 

[jhend]

 

 
Me and my friends do it on a spit all the time. Charcoal is the go to fuel. I've got a thread somewhere, I'll see if I can find it.

Hey Al, I would be interested in the whole pig on a spit thread if you can find it.

Thanks John

 

[fwismoker]

 
Hey Al, I would be interested in the whole pig on a spit thread if you can find it.

Thanks John

I know I want to spin one soon even if only a suckling pig.    OBTW we have a new rotisserie section that is brand new we want to grow.  It should eventually become a great resource for all things rotisserie related!   It's in the equipment seciton

 

[jhend]

I know I want to spin one soon even if only a suckling pig.    OBTW we have a new rotisserie section that is brand new we want to grow.  It should eventually become a great resource for all things rotisserie related!   It's in the equipment seciton

Thanks for the heads up FWIsmoker