Going to smoke a pig

Re:Going to smoke a pig (scrumptiouschef)

Sun, 19 Aug 2012 23:10:29 GMT

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

Re:Going to smoke a pig (Sundancer7)

Sun, 19 Aug 2012 20:33:49 GMT

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

Re:Going to smoke a pig (Foodbme)

Sun, 19 Aug 2012 19:40:07 GMT

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

Re:Going to smoke a pig (pnwchef)

Sun, 19 Aug 2012 09:53:54 GMT

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

Re:Going to smoke a pig (Foodbme)

Sun, 19 Aug 2012 03:44:53 GMT

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

Re:Going to smoke a pig (Foodbme)

Sun, 19 Aug 2012 03:40:21 GMT

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

Re:Going to smoke a pig (bartl)

Sat, 18 Aug 2012 21:26:58 GMT

fishtaco
How do you keep that sucker lit???

And what end do you light?

Bart

Re:Going to smoke a pig (fishtaco)

Fri, 17 Aug 2012 14:00:45 GMT

How do you keep that sucker lit???

Re:Going to smoke a pig (kevincad)

Fri, 17 Aug 2012 13:23:44 GMT

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.

Re:Going to smoke a pig (Foodbme)

Fri, 17 Aug 2012 13:15:14 GMT

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

Re:Going to smoke a pig (brisketboy)

Fri, 17 Aug 2012 13:13:54 GMT

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

Re:Going to smoke a pig (edwmax)

Fri, 17 Aug 2012 13:08:29 GMT

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 ...

Going to smoke a pig (bbqbeets)

Fri, 17 Aug 2012 12:30:45 GMT

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 ?