View Single Post
Unread 01-27-2012, 05:18 PM   #14
Brizz
On the road to being a farker
 
Join Date: 05-24-11
Location: Westwood, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cowgirl View Post
When I do a whole hog, I place the hot coals under the hams and shoulders on each end, adding a few hot coals at a time to keep the temp where I want it. There's enough heat in the pit to cook the rib section.
Sounds like a concrete pit is an interesting trade off of heat and smoke flow. Because your lid is a flat piece of metal the smoke will travel from the source up and out. In that case for smoke flow you are better off with a heat/smoke source in the center. Which could be okay when doing many smaller cuts. When doing a whole hog you want to make sure to not overcook the rib section so placing wood/heat at each end make sense but you'd have to think the smoke is going to travel straight up and out before giving some love to the midsection.
Brizz is offline   Reply With Quote