View Full Version : Whole Hog
04-27-2012, 12:34 PM
Let's give the dos and don'ts to cooking a whole hog. Getting ready to do one in June and looking for positives and negatives from everyone's experience.
04-27-2012, 12:44 PM
I have cooked a bunch on charcoal. I just built a pig cooker out of a 275 gallon oval oil drum and am going to cook some butt this weekend to help get it seasoned. I will be cooking a whole hog on the 19th of May.
I have my hog butterflied so it will lay flat on the grill, head removed. The night before, I salt it down and keep it on ice. I light my charcoal, bring the grill to 250°. Put the hog on skin side down and salt it again. I cook it for 10+/- hours. I keep the temperature between 200° and 250° degrees the entire time. I keep a fire on the side to add hot coals as needed to maintain the temeprature.
04-30-2012, 09:51 PM
here's some whole hog cooking videos you might find interesting !
04-30-2012, 10:17 PM
Dont do it on a windy day!
05-01-2012, 07:33 AM
I'm thinking of buying another smoker to add to the crew. Its called a China Box. Look it up little cost and great results.
05-01-2012, 01:46 PM
The china box is more of a roasting device, (think charcoal fired crockpot) you won't get much smoke if any. So you'll need to rely on your rubs and finishing sauce to bring out your flavor profile.
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