Some more hog questions
A little background - I have only cooked one whole hog ever. I had a lot on calls last year (my first year catering) for people wanting whole hogs. So first thing I needed was a larger cooker and I needed it for multiple reasons so I decided on a Lang 84. Next I wanted to learn the right way to cook a whole hog so I figure who better to learn from than Myron Mixon. With that said I went to Georgia in January and Lang brought me a cooker to Myron's house while I was taking Myron's class.
A few whole hogs questions as I am getting ready for my first year cooking hogs for catering. Please feel free to add any advice you may have, thanks!
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