Thread: Whole Hog
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Old 05-06-2013, 11:40 AM   #1
On the road to being a farker

Join Date: 04-25-12
Location: Groton, MA
Default Whole Hog

Looks like we're changing direction for our big smoke this weekend. I'm smoking a 20 to 30 pound pig. So a couple of questions. The temp will be 225 to 250. How long should it take? Do I really need to flip it? BTW, it's cooking in an offset smoker. Any suggestions injections, recipes. etc.

Thanks for the help
Always thinking about what to smoke next

Gator Pit Offset46X24
Pit Boss Kamado 24
26.75 OTG
330 Weber Gas
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