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04-14-2010, 09:35 AM
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#1 |
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Knows what a fatty is.
Join Date: 03-09-10
Location: Worland WY
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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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Dragon's Breath BBQ Team Pit Boss,Smoking the Big Horn Mountains of Wyoming using a homemade Dragon |
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04-14-2010, 10:16 AM
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#2 | |
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Full Fledged Farker
Join Date: 03-18-10
Location: South Metro Atlanta, GA
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Quote:
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04-14-2010, 10:33 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
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I have a great suggestion. Come on over here and cook it!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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04-14-2010, 11:13 AM
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#4 |
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is One Chatty Farker
  
Join Date: 07-07-09
Location: Newark, OH
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My suggestion is, get a lot of beer.
__________________
- Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer |
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04-14-2010, 05:57 PM
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#5 |
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Knows what a fatty is.
Join Date: 03-09-10
Location: Worland WY
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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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Dragon's Breath BBQ Team Pit Boss,Smoking the Big Horn Mountains of Wyoming using a homemade Dragon |
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| Thanks from:---> |
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04-14-2010, 07:41 PM
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#6 | |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Quote:
And as they say..."Serve no Swine; before its time" |
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| Smoking, whole hog |
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