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shaneholz
05-24-2011, 05:31 AM
I just acquired a new cooker. This is set up for direct heat and not much room between the coal and the pig. The guy I got it from told me he cooked 100 lb pigs in 5 hours. Whats your thought on this? Should I take my time and do it slower? I will be using this for a few catering events this year so honestly the faster the better if it still has great results.

http://i945.photobucket.com/albums/ad295/shaneholz/pig3.jpg

http://i945.photobucket.com/albums/ad295/shaneholz/pig2.jpg

http://i945.photobucket.com/albums/ad295/shaneholz/pig4.jpg

This is a dual rotis capable of spinning two, two hundred pounders. The back is all just flat grill for other meats or sides.

MattG
05-24-2011, 07:36 PM
Mercy, thats a BIG cooker

Cook
05-24-2011, 09:23 PM
Five hours for a 100# hog using direct heat is perfectly believable.

Offset smoking for hours & hours ain't the only way to cook world class barbecue.

Two Bears
05-25-2011, 01:25 AM
Very nice!

So go and get a couple pigs (Friday- cook Saturday) and put them on the spinner and take a lot of pictures for us, let us know how you like it.

shaneholz
05-25-2011, 05:00 AM
I'm doing a 100# pig this Saturday. We are having a Hawaian themed party. I make sure to get some good pics and I'll let you know how it runs.

PorkQPine
05-25-2011, 11:19 AM
I helped cook a whole hog on a direct cooker much like you have. What we did was wrap the pig in chicken wire so we could turn the pig over each hour so it did not burn. It took about 5 hours and was good eats.

WeberMan317
05-31-2011, 10:59 PM
I'm a believer in slow cooking. I think the meat is more juicy and tender that way. But if you can crank them out that fast at a BBQ show, then by all means, do that.

Cook
06-01-2011, 08:39 AM
I'm a believer in slow cooking. I think the meat is more juicy and tender that way. But if you can crank them out that fast at a BBQ show, then by all means, do that.

It certainly isn't for show.

Cooking over direct coals WAS THE WAY bbq was done before someone made the first pit with an offset fire box. This was the way...and it still IS the way things are done in the traditional bbq areas.

It is such a lost cooking art that many folks don't even know about it and think cooking at 225 is how bbq has always been prepared.

I like low & slow...I like smoked bbq...but give me a whole hog, cooked the traditional way, in Eastern North Carolina any day. That's bbq roots in America right there.

Cook
06-01-2011, 08:40 AM
What we did was wrap the pig in chicken wire so we could turn the pig over each hour so it did not burn. It took about 5 hours and was good eats.

We usually flip our hogs once...they start with the skin up and we flip skin down to finish. I even know some folks who will go skin down the entire cook time.