Going to smoke a pig

Hello Roadfood , Going to smoke a pig 80/90 lbs , head on it needs to look 'pretty'. I'm not a novice but its been a long time . using a lang 84 , any suggestions ?

There will be a lot of lard rendering out, so watch how it drips on the coals.  ... Indirect fire with a drip pan just above ... low & slow ...

I have heard that some folks wrap the ears and other parts of the head in foil to prevent burning.

Be sure to Brine & Inject it
http://www.firepit-and-grilling-guru.com/whole-pig-roast.html

bbqbeets

Hello Roadfood , Going to smoke a pig 80/90 lbs , head on it needs to look 'pretty'. I'm not a novice but its been a long time . using a lang 84 , any suggestions ?

Make sure to rotate the pig 180 degrees every few hours for even cooking. Cover the head in aluminum foil when the head side is closest to the firebox. I baste mine with a vinegar base, just add what spices you want, 24 hours ahead of time by flipping it over on it's back so the baste will get into the meat. 

How do you keep that sucker lit???

fishtaco
How do you keep that sucker lit???

And what end do you light?
 
Bart

Went on the Lang web site. Not a very user friendly site. No recipes  and few instructional videos. No info on doing a whole hog.
You might want to give them a call and ask for suggestions.
http://langbbqsmokers.com/
Phone: 1-800-462-4629

Here's another "How To":
http://www.ehow.com/how_8350045_cook-whole-pig-smoker.html

I have Roasted a lot of pigs, but, have smoked very few. I would inject what you like, like you said this isn't your first pony ride. The butt, shoulder and ham are the biggest areas to penetrate. I would roast up to a point and then smoke. Cherry wood will turn it black, Alder and Apple will give a nice bronze color to the outside skin. Put foil on the ears and tail, use a spry btl with whatever you use to baste. This one we did with using Charcoal, apple and some cherry wood in a open pit BBQ......................................... have fun...........pnwc

 

PNWCHEF,
Love your Pig Rig!
Do you remember the brand name?

PNWCHEF:  That is pretty and a very nice rig.  Did you use charcoal all the way.  Where did you get the rig?
 
Paul E. Smith
Knoxville, TN

Roadfood visited this very topic here http://www.roadfood.com/F...-50lb-Pig-m624665.aspx