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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 05-02-2013, 08:40 AM   #16
oifmarine2003
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Quote:
Originally Posted by superlazy View Post
So either the wife volunteered you or you got drunk a volunteered yourself!

Fess up
That's what I was thinking! ha ha
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Unread 05-02-2013, 08:56 AM   #17
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The only time I will jointly cook meats is if I use a seasoned pork product like sausages or bacon to add to the flavor. I keep a jar of bacon grease on hand and will use that to rub the outside of my bird before adding spices. Hell, I use bacon grease as my preferred cooking oil for damn near everything when I can.
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Unread 05-02-2013, 09:03 AM   #18
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I haven't done the hole (+100#) hog stuffed with chickens, but I have been to a BBQ where they did it. It was done on a rotisserie and was 10 - 12 hours if I remember right.
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Unread 05-02-2013, 09:34 AM   #19
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Quote:
Originally Posted by Garvin Blackmon View Post
Smoker design is a lower drum as Fire Box, Flues for heat Smoke (6" dia) go up into upper drum as cooking snamber..

Gar

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It sounds like the cooker is some type of double barrel smoker. Something like this I guess.



If so I think it will work for a small pig. I am glad to see you have abandoned the idea of stuffing it with a chicken. If I am correct about the cooker there are probably people here that can give advice on the pig cook.
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Unread 05-02-2013, 09:46 AM   #20
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Quote:
Originally Posted by fweck View Post
I haven't done the hole (+100#) hog stuffed with chickens, but I have been to a BBQ where they did it. It was done on a rotisserie and was 10 - 12 hours if I remember right.

Yep.. beginning to see a Mixed review of this Idea..
In Truth, I am on the fence.. just at the moment..
Facts are I DO have options for more Meat.. a second Smoker . And Yet I hear some comments now a lot of places about how Dang Good the Chicken tastes done 'In The Pig"
I most likely will 'Save ' the experiment for when the smoker has done a few Pigs and I do not have 45 or so Guests planned to attend..
I mean.. Worse Case Pizza Hut Does Deliver here,.. but it would NOT be Cool LOL..

Considering going to 250 F .. saw that in an article.. makes some sense and he was describibg a 75 Lb Pig, Dressed.. Smooked for "About 9 Hours".. And yes.. I DO know.. on slow smoke.. it is 'Done when it is done"..
Too many Variables.. Meat density, ambiant temp, Wind .. just what way my Wife looks at me that day 555.. All affect the Slow Smoke Gin.
We got a Lot of Good folks coming.. Even a Profesional Magician With his Troupe og Friends that has been my Friend for 25+ years.. He will entertain just by walking in lol.. He Cannot help it!!
He was an opening act in the China Olympics .. A super human being. Does free shows for Children's Hospitals a lot of the time.

Thanks for the input.
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Unread 05-02-2013, 09:48 AM   #21
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Quote:
Originally Posted by K-JUN View Post
It sounds like the cooker is some type of double barrel smoker. Something like this I guess.



If so I think it will work for a small pig. I am glad to see you have abandoned the idea of stuffing it with a chicken. If I am correct about the cooker there are probably people here that can give advice on the pig cook.
You nailed it That is very close to the Design I am using
Gar
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Unread 05-02-2013, 09:51 AM   #22
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Quote:
Originally Posted by oifmarine2003 View Post
That's what I was thinking! ha ha

Yep .... Guilty as charged 555

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Man I love this Sytie, Friendly Helpful Folks.. You guys have made me feel right at home..
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Unread 05-02-2013, 10:49 AM   #23
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Quote:
Originally Posted by superlazy View Post
So either the wife volunteered you or you got drunk a volunteered yourself!

Fess up
Ha Ha !! Man You hit the nail on the head !!
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Unread 05-02-2013, 11:26 AM   #24
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https://www.facebook.com/media/set/?...7611831&type=1

Ok That is a Face book link to photos of my new UDS .. Do not know if it will work.. Still learning the ropes..
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Unread 05-02-2013, 05:32 PM   #25
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Quote:
Originally Posted by Garvin Blackmon View Post
https://www.facebook.com/media/set/?...7611831&type=1

Ok That is a Face book link to photos of my new UDS .. Do not know if it will work.. Still learning the ropes..
Hey Garvin the picks don't open for me.

btw: the smoker you are talking about here is not a UDS (upright/ugly drum smoker) you can see good examples here.
http://www.bbq-brethren.com/forum/sh...ad.php?t=80125

What you are getting is commonly called a double barrel smoker.

Hope this helps.
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Unread 05-02-2013, 05:42 PM   #26
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i gotta see a picture of this pig in a drum.
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Unread 05-02-2013, 06:34 PM   #27
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One thing you might want to do to get the hams and shoulders done at the same time as the ribs and loins, would be to ice down the rib and loin area before putting it on the smoker. I have also seen the ribs and loin wrapped in foil once they are getting close to being done.

Good luck on the cook.
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Unread 05-02-2013, 06:39 PM   #28
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How about a bird inside a bird inside a bird inside a pig. (Admittedly, some might appreciate this, others not so much).

https://www.youtube.com/watch?v=7Xc5wIpUenQ
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Unread 05-02-2013, 06:51 PM   #29
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Thats great.
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Unread 05-02-2013, 07:54 PM   #30
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Quote:
Originally Posted by hootstwo View Post
How about a bird inside a bird inside a bird inside a pig. (Admittedly, some might appreciate this, others not so much).

https://www.youtube.com/watch?v=7Xc5wIpUenQ
So, is that kinda like a Porkterducklin?
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