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Unread 03-18-2013, 03:34 PM   #16
neuyawk
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I'll play the contrarian and say go whole hog. But then again I'm biased and happen to cook a lot of whole hog.
http://www.bbq-brethren.com/forum/sh...d.php?t=155840

The PLUS side of it is, it's hard to find an occasion to cook a whole hog and with 100 people coming you'll get your chance to practice.

So some hints on avoiding newbie disasters.

(1) Cook hotter than you'd normally cook for the first few hours. If you can get up to 300 go for it, otherwise above 275 is your sweet spot. There are plenty of guides that tell you to go lower but they're written by people who might have cooked ONE hog 6 years ago.

(2) Start earlier than you usually do. If you're done early the hog stays hot for a stupidly long time. Don't worry about getting done too early.

(3) if you're offset smoking make sure you foil after you get the color your want. Nothing uglier than a big black hog.
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