Going to smoke a pig

Author
bbqbeets
Junior Burger
  • Total Posts : 5
  • Joined: 2008/04/02 17:26:00
  • Location: rogersville, TN
  • Status: offline
2012/08/17 12:30:45 (permalink)

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 ?

#1

12 Replies Related Threads

    edwmax
    Double Chili Cheeseburger
    • Total Posts : 2110
    • Joined: 2007/01/01 15:42:00
    • Location: Cairo, GA
    • Status: offline
    Re:Going to smoke a pig 2012/08/17 13:08:29 (permalink)
    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 ...
    #2
    brisketboy
    Double Chili Cheeseburger
    • Total Posts : 1141
    • Joined: 2007/06/11 08:48:00
    • Location: Austin, TX
    • Status: offline
    Re:Going to smoke a pig 2012/08/17 13:13:54 (permalink)
    I have heard that some folks wrap the ears and other parts of the head in foil to prevent burning.
    #3
    Foodbme
    Porterhouse
    • Total Posts : 10353
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Going to smoke a pig 2012/08/17 13:15:14 (permalink)
    #4
    kevincad
    Cheeseburger
    • Total Posts : 410
    • Joined: 2008/01/23 16:30:00
    • Location: Snellville, GA
    • Status: offline
    Re:Going to smoke a pig 2012/08/17 13:23:44 (permalink)
    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. 
    #5
    fishtaco
    Double Cheeseburger
    • Total Posts : 813
    • Joined: 2010/05/11 13:44:00
    • Location: Roachdale, IN
    • Status: offline
    Re:Going to smoke a pig 2012/08/17 14:00:45 (permalink)
    How do you keep that sucker lit???
    #6
    bartl
    Double Chili Cheeseburger
    • Total Posts : 1338
    • Joined: 2004/07/06 23:33:00
    • Location: New Milford, NJ
    • Status: offline
    Re:Going to smoke a pig 2012/08/18 21:26:58 (permalink)
    fishtaco How do you keep that sucker lit???

    And what end do you light?
     
    Bart
    #7
    Foodbme
    Porterhouse
    • Total Posts : 10353
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 03:40:21 (permalink)
    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
    post edited by Foodbme - 2012/08/19 19:37:14
    #8
    Foodbme
    Porterhouse
    • Total Posts : 10353
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 03:44:53 (permalink)
    #9
    pnwchef
    Filet Mignon
    • Total Posts : 2507
    • Joined: 2011/03/16 14:15:00
    • Location: Kennewick, WA
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 09:53:54 (permalink)
    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

     
    #10
    Foodbme
    Porterhouse
    • Total Posts : 10353
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 19:40:07 (permalink)
    PNWCHEF,
    Love your Pig Rig!
    Do you remember the brand name?
    #11
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13548
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 20:33:49 (permalink)
    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
    #12
    scrumptiouschef
    Double Cheeseburger
    • Total Posts : 697
    • Joined: 2005/10/05 00:24:00
    • Location: New Orleans, Louisiana
    • Status: offline
    Re:Going to smoke a pig 2012/08/19 23:10:29 (permalink)
    Roadfood visited this very topic here http://www.roadfood.com/F...-50lb-Pig-m624665.aspx
    #13
    Jump to:
    © 2014 APG vNext Commercial Version 5.1