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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2010, 10:35 AM   #1
Wyobulldog
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Default Its A BIG PIG!

Just got the word, the whole hog I'm smoking this weekend weighs 197 lbs. I'm figuring 18 to 20 hours @ 200-225 should do it? Any suggestions?

Mike
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Unread 04-14-2010, 11:16 AM   #2
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Quote:
Originally Posted by Wyobulldog View Post
Just got the word, the whole hog I'm smoking this weekend weighs 197 lbs. I'm figuring 18 to 20 hours @ 200-225 should do it? Any suggestions?

Mike
Yep, send me some in a chest packed with dry ice!!
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Unread 04-14-2010, 11:33 AM   #3
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I have a great suggestion. Come on over here and cook it!
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Unread 04-14-2010, 12:13 PM   #4
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My suggestion is, get a lot of beer.
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Unread 04-14-2010, 06:57 PM   #5
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OK so just so I have this right all I need is a "lot of beer" "in a chest of Ice" "over here" and the pig should be right. cool I can handle that!
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Unread 04-14-2010, 08:41 PM   #6
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Quote:
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Any suggestions?

Mike
Yes....set an extra plate...(I'll bring my own fork)

And as they say..."Serve no Swine; before its time"
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