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 Going to smoke a pig

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bbqbeets

  • Total Posts: 5
  • Joined: 4/2/2008
  • Location: rogersville, TN
Going to smoke a pig Fri, 08/17/12 12:30 PM (permalink)

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
    edwmax

    • Total Posts: 2012
    • Joined: 1/1/2007
    • Location: Cairo, GA
    Re:Going to smoke a pig Fri, 08/17/12 1:08 PM (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

      • Total Posts: 1054
      • Joined: 6/11/2007
      • Location: Austin, TX
      Re:Going to smoke a pig Fri, 08/17/12 1:13 PM (permalink)
      I have heard that some folks wrap the ears and other parts of the head in foil to prevent burning.
       
      #3
        Foodbme

        • Total Posts: 9526
        • Joined: 9/1/2006
        • Location: Gilbert, AZ
        Re:Going to smoke a pig Fri, 08/17/12 1:15 PM (permalink)
         
        #4
          kevincad

          • Total Posts: 398
          • Joined: 1/23/2008
          • Location: Snellville, GA
          Re:Going to smoke a pig Fri, 08/17/12 1:23 PM (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

            • Total Posts: 740
            • Joined: 5/11/2010
            • Location: Roachdale, IN
            Re:Going to smoke a pig Fri, 08/17/12 2:00 PM (permalink)
            How do you keep that sucker lit???
             
            #6
              bartl

              • Total Posts: 1203
              • Joined: 7/6/2004
              • Location: New Milford, NJ
              Re:Going to smoke a pig Sat, 08/18/12 9:26 PM (permalink)
              fishtaco
              How do you keep that sucker lit???

              And what end do you light?
               
              Bart
               
              #7
                Foodbme

                • Total Posts: 9526
                • Joined: 9/1/2006
                • Location: Gilbert, AZ
                Re:Going to smoke a pig Sun, 08/19/12 3:40 AM (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
                <message edited by Foodbme on Sun, 08/19/12 7:37 PM>
                 
                #8
                  Foodbme

                  • Total Posts: 9526
                  • Joined: 9/1/2006
                  • Location: Gilbert, AZ
                  Re:Going to smoke a pig Sun, 08/19/12 3:44 AM (permalink)
                   
                  #9
                    pnwchef

                    • Total Posts: 2225
                    • Joined: 3/16/2011
                    • Location: Kennewick, WA
                    Re:Going to smoke a pig Sun, 08/19/12 9:53 AM (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

                      • Total Posts: 9526
                      • Joined: 9/1/2006
                      • Location: Gilbert, AZ
                      Re:Going to smoke a pig Sun, 08/19/12 7:40 PM (permalink)
                      PNWCHEF,
                      Love your Pig Rig!
                      Do you remember the brand name?
                       
                      #11
                        Sundancer7

                        Re:Going to smoke a pig Sun, 08/19/12 8:33 PM (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

                          • Total Posts: 638
                          • Joined: 10/5/2005
                          • Location: austin, TX
                          Re:Going to smoke a pig Sun, 08/19/12 11:10 PM (permalink)
                          Roadfood visited this very topic here http://www.roadfood.com/F...-50lb-Pig-m624665.aspx
                           
                          #13
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