SMOKEHUNTERS
Well-known member
I will be cooking for a friend in two weeks a 100lb whole hog. I have a few questions.
I will be cooking on my offset how long say at 275 temp should I plan for?
Which end near the fire box?
Inject?
Skin on Skin off?
Stuff with fruit and veggies?
Butterfly and lay flat or lay on back?
Thanks much!
I will be cooking on my offset how long say at 275 temp should I plan for?
Which end near the fire box?
Inject?
Skin on Skin off?
Stuff with fruit and veggies?
Butterfly and lay flat or lay on back?
Thanks much!