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Unread 08-22-2013, 07:50 AM   #7
va_connoisseur
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Join Date: 08-11-08
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Quote:
Originally Posted by dwfisk View Post
^ yep, just search on " whole hog". Just for reference, I cook on a 120 gallon RF, it has a single door and +52" main cooking grate. I've done a few whole hogs in the 60 pound range, set them on the grate racer style, head off. I'm pretty sure I could fit an 80#-90# hog. Last one I did was about 60# and would have easily fed pulled pork to 50-60 folks (had 35 for luncheon and only ate 1/2 the pig). I plan on 60-75 minutes per 10 pounds (dressed).

Here is my last pig cook, you can see in the first few pictures there is plenty of room in a 120 gallon offset for a larger hog.
http://www.bbq-brethren.com/forum/sh...d.php?t=168127
I have a 120 gallon as well (really jonesing for a 250 but that's a different story) and have done a 80 pounder, head-on and racer style. It took about 12 hours at ~250. Got great results and feed about 55 guys from the cigar shop, big eaters.

The only thing I would have done differently would have been to add something (cabbage or small butts or chuckies) under the cavity to protect the loins/ribs.
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  • 250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin
  • 120 gallon reverse flow aka Hog Coffin (retired)
  • 22 and 18.5 WSM
  • Known as Spatulaman
  • Owner of Plate BBQ LLC
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