should i ?

M

mjancel

Guest
should i make this long so i can cook a 100# pig. right now my door openning is 3' long. i have no clue how big a 100# pig this is my 1st pig i ever cooked
 

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I don't think you'll get a 100 pounder in that. You might if you cut off the head and legs but tending it may be a problem.
 
I don't know.. Should you?? How would you? (That might help the decision...) :confused::biggrin1:

Cheers
 
Nope... it's not going to go in there. Send the PIG to me... I will take complete care of it. You can just cook a ham...
 
if you 1/4 the hog it might fit, if you wernt so far away I could bring you a smoker you could fit 3 100# hogs on
 
mjancel said:
should i make this long so i can cook a 100# pig. right now my door openning is 3' long. i have no clue how big a 100# pig this is my 1st pig i ever cooked
Click to expand...

Was it me or was he asking if she should make his grill LONGER so he could fit the 100 pounder??

Cheers
 
lol i made this out of a 60 gal air compressor tank. i am going to cut the end off with the exhaust and weld another tank to it. i should have about 6 ' in length and about 20" wide
 
I cooked a 105 LB dressed hog a couple weeks ago in a 48" La Caja China. He was too big. It was a battle to stuff him in - required some extreme Chiropractic.

Bottom line - that cooker is too small to cook a whole hog over 75 pounds. If you take off the head and break it down to hams, shoulders and ribs you might make it.

P.S.: Very interesting method for moving smoke from the firebox to the cooking chamber. Does the smoker maintain temp easily in bad weather?
 
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Are you planning on cooking hogs on a regular basis? If not, i think it's a waste of time and money to modify your pit for 1 cook.
 
I agree with 1funvet, you should build a larger pit for hogs, and keep the smaller one for other things.
 
Go with a new pit, or modify this one. If I remember correctly you had some issues just getting this one up to speed, so adding to it will only add problems. You have some great stuff there and to add a bigger cook chamber and modify the firebox whouldn't be a real big issue. I'm sure the practice here will make a new improved pig cooker allot easier.
 
well i am making it longer. starting tonight. here are some brisket i did last week
 

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not yet until i try it .. it gets hot and enuf heat seems to flow up to the box. with the air damper closed all the way. so i may unleash a beast when it can suck more air ..
 
Good Luck man... Let us know how it comes out.

Cheers
 
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