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Unread 09-26-2013, 05:56 PM   #8
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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I've cooked a few pigs in my 20x50 BYC ranging from just under 60# to probably a little under 70# & wouldn't want to go much bigger than 70 due to the size of the pit. That'll feed around 70 folks but yeah, you'll be working a little feeding the fire and spinning the pig a few times. I did 'em racer style and they all turned out really well. They all took in the neighborhood of 10 hours to cook and I let 'em rest about an hour.

All methods mentioned are well known to yield great results, but what I personally like about cooking in the BYC is being able to easily see and monitor how the cook is going.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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