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Unread 05-12-2013, 08:21 AM   #39
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
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As I see it whole hog or splits started on a concrete or block pit or something similar. Still many in use in North Carolina. As we became more mobile there was a need for the pit to be moved around. As competition evolved the mobile pit was a necessity. The used oil tank became popular because it was cheap or free and it was the perfect size for a whole hog. These were naturally called pig cookers. It was difficult to load with wood so many were built for propane. As for smoke flavor a shovel or two of hickory or oak coals could be added for the taste but propane was still used for heat. Many rubs were created to compensate for the wood flavor. When the old fashion 'pig pickin' lost out to the 'pulled pork' sandwich or plate became popular it was easier to cook butts and shoulders. So the shape was changed to cook these smaller pieces of hog. Today there are thousands of unused pig cookers sitting around that part of the country. About that time some space engineer came up with the reverse flow type of portable cooker. Also the bowl type match lite holder became popular. Thank you Wal-Mart $19.98. I don't consider it a cooker but rather a hotdog burner. So there you have it. The evolution of the pig cooker is what separated the real pit masters from all the rest.
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