Temps and cook time for a whole hog??

S

Southernsmoke88

Guest
Buddy of mine is having a summer bash and is wanting me to cook a whole hog for him. I've never cooked a whole hog before, but def excited to try. Just wanted to check around and see about temps, time and preparation of one. I've seen some people who wrap the hog then some that don't... Some say to flip it ever so often some say just one time .... Want to hear everyone else's opinions and tips on tackleing this big task!
 
The last one I did was a 185lb hog live weight. Left shaved skin on as I believe it keeps it moist. Put on for 9 hours, about 260, indirect charcoal, never flip. Not a very windy day. Perfect. Let me know if you want to know how I shave it to prep.
 
I did one that was 58# for 10 hours @ 250 in an offset and was really happy with how it turned out. Here's the thread about it.

I really, really look forward to doing one again - fun stuff!
 
I did one that was 58# for 10 hours @ 250 in an offset and was really happy with how it turned out. Here's the thread about it.

I really, really look forward to doing one again - fun stuff!

Awesome, very imformative.

Can you tell me what the grill grate dimensions are for the smoker you used?

I am trying to guage what size pig my smoker can hold. Thanks!!!
 
Awesome, very imformative.

Can you tell me what the grill grate dimensions are for the smoker you used?

I am trying to guage what size pig my smoker can hold. Thanks!!!

What size is your grate?

4' will fit a 60#. 5' will fit 90-100# 6' about any size.
 
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