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Unread 04-07-2013, 04:08 PM   #22
1964coupe
Knows what a fatty is.
 
Join Date: 10-01-12
Location: Lexington, KY
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Thanks for the kudos! The smoke penetration was actually very good. I anticipated it would be harder to get a good smoke flavor so I laid it on THICK for the first 4 hours with cherry. I think smoke filed the chest cavity where he was laid out racer style and got in the meat pretty well.

I doubt you would be able to get that pig in a WSM. I had him in diagonally and he was about as big as I would feel comfortable with in my Lang. I would really have my concerns about circulation and it cooking right in anything smaller.
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