Going to smoke a pig

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bbqbeets
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Going to smoke a pig - Fri, 08/17/12 12:30 PM
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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 ?


edwmax
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Re:Going to smoke a pig - Fri, 08/17/12 1:08 PM
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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 ...

brisketboy
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Re:Going to smoke a pig - Fri, 08/17/12 1:13 PM
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I have heard that some folks wrap the ears and other parts of the head in foil to prevent burning.

Foodbme
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Re:Going to smoke a pig - Fri, 08/17/12 1:15 PM

kevincad
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Re:Going to smoke a pig - Fri, 08/17/12 1:23 PM
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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. 

fishtaco
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Re:Going to smoke a pig - Fri, 08/17/12 2:00 PM
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How do you keep that sucker lit???

bartl
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Re:Going to smoke a pig - Sat, 08/18/12 9:26 PM
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fishtaco
How do you keep that sucker lit???

And what end do you light?
 
Bart

Foodbme
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Re:Going to smoke a pig - Sun, 08/19/12 3:40 AM
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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>

Foodbme
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Re:Going to smoke a pig - Sun, 08/19/12 3:44 AM

pnwchef
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Re:Going to smoke a pig - Sun, 08/19/12 9:53 AM
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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

 

Foodbme
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Re:Going to smoke a pig - Sun, 08/19/12 7:40 PM
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PNWCHEF,
Love your Pig Rig!
Do you remember the brand name?

Sundancer7
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Re:Going to smoke a pig - Sun, 08/19/12 8:33 PM
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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

scrumptiouschef
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Re:Going to smoke a pig - Sun, 08/19/12 11:10 PM
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Roadfood visited this very topic here http://www.roadfood.com/F...-50lb-Pig-m624665.aspx