Pig in ground questions

Chicken wire I got from lowes, and my local co op. Tin roofing for the top.

In the ground is a pain in the arse. I would build a cinder block smoker...

Looks like Mark has gotten quite a bit of feedback previously when he started researching this venture and Jeanie provided quite a bit of guidance already.

http://www.bbq-brethren.com/forum/showthread.php?t=171898

Here's

how we usually do it. No chicken wire needed. We just use lots of heavy duty foil, wet burlap, and then lots of baling wire. The wire is more for pulling the packages out and keeping them in tact. You could use any kind of wire/screening. I've seen chain link fencing used. The zinc, etc won't burn off at those temps(unless it's laying right on the hot coals/need to be careful of that), but like you, I would NOT take a chance any way. The aluminum sheet will work just fine as a lid. Make sure to use lots of seasoning, marinade, herbs, etc. before wrapping, since it isn't getting any smoke flavor it can be a bit bland without any seasoning.
http://www.bbq-brethren.com/forum/showthread.php?t=103020&highlight=socks

Some other things to consider. In ground = no monitoring. It's done when it's done. No tending coals etc(unless you have a fire going above ground like we did, but it was also more a bonfire for us too). Prep work before and after the cook are about the same as doing it on a rotiss or over coals. If doing it over coals (above ground), there will be constant tending throughout the cook. Basting, flipping, adding coals etc. Weather is a factor when doing it above ground. Cost can be a factor as well. You will need to buy the blocks, build a grate/rack, and quite possibly spend a bit more on wood or charcoal depending on which route you go. PLUS, flipping the hog etc. requires some assistance. You can pull the packages out of the ground on your own. In ground will allow you more time to hang out with guests and get other things done before the party. Labor...maybe bout the same, but I think maybe a bit less doing it underground. Digging the hole vs build the block pit, the rack(welding may be necessary), etc. Advantages and disadvantages to both, all I know, is we want to see some pics of it all! Congrats to your son!

Go to your local concrete supply yard. Use concrete reinforcing mesh.

Non coated, and heavy enough you can lift the pig with it. Comes in four x eight sheets. Cut to fit your pig
We sandwich the pig between two pieces and bind them together with rebar wire. Then you could flip it if you had access.

I sure wouldn't bury it, I would build a cinder block pit and either a rotisserie or a grate and get that thing crispy. It will be way easier and taste better to boot.

I thought an Eagle Scout could do anything! Let him do the cooking

An Eagle Scout would:

1) Track the pig
2) Kill the pig
3) Butcher the pig
4) Cook the pig
5) Eat the pig
6) ............and then make a couple of footballs out of the leftover skin. :mrgreen:

Your tin sheet will work fine. Just make sure it's sturdy enough to support the dirt on top when the pit is buried.
Take a weed burner to your hunk of chicken wire. It's not going to be touching the food and like Bob said, temps aren't going to be high enough to make a difference.
Like Bob's bundles...you just need something to hold the meat together when you pull it out of the pit. Baling wire is fine, just use enough to keep the pig from falling apart. Chicken wire is less work, but baling wire does the same thing.

There is no "turning over" of the pig once it is buried.

As far as buried, cinderblock or horizontal pigs. They are all different but danged tasty. Underground pigs are special, moist and tender, really hard to beat. :thumb: Any meat cooked in an underground pit is good, goat, beef, turkey, venison.. it's all pretty tasty.

Good luck!

Your hole doesn't need to be deep. Keep your hole to a size comparable to your pig, don't over dig.
Take some of the concrete mesh and reinforce your corrugated metal top. You can wire a couple of pieces together. It will give it some structure and still be at a manageable weight.

Steel plate = expensive and heavy!

Looking forward to pron!

I am so jealous - this is a cook I would love to do, or at least watch.

You may have already considered this, and maybe it isn't a concern in your area, but be mindful of the water table in the area you will be doing this cook in. If the ground is wet or the water table is high, you'll have a pit that fills with water= no fire.

Just mentioning this because that can be an issue in swampy Houston. A couple of years ago, a guy drained his in-ground pool too soon after a lot of rain, and his pool popped out.

Can't wait to see pics!

markdtn said:

Getting excited, less that 2 weeks to go. Hope I don't forget something. Thank you to all who have advised me.

Click to expand...

Is this taking place this weekend? Don't forget to take pics and post them for all of us here! :wink: