Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
08-31-2012, 04:00 PM | #1 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
|
Meadowcreek PR60 advice needed big pig
Hey Folks,
I am cooking a pig on a rented Meadow Creek PR60 this weekend for a buddy's party. I just got the call that Wilbur just clocked in at 165 pounds dressed. I want to do pulled hog not sliced pork. Any input on time? I plan to cook at 250 degrees. I have 200 pounds of hardwood charcoal. I was thinking 90 minuets per 10 pounds so that looks like 24 hours or so. My concerns are hitting the serving time. If done early I can't warp Wilbur and put him in a Cambro. That said i don't want folks waiting around for hours to eat. I plan to take the shoulders to 190 / 200 degrees. Target time to serve is 6:30 pm on Sunday. I was thinking an hour to get the cooker up to temp, 24 hours at 250 and then an hour to rest. Does this sound correct or am I cooking too long? A pig this size is going to max out the PR60 from what I can tell. Any input from those who have used this cooker would be much appreciated. Thanks. Brian
__________________
El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
|
08-31-2012, 09:27 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
I have never used a Meadow Creek, but in my pig roaster I have done 1 169 lb pig, and at a target temp of 250 sometimes with spikes up to 270 I used 90 lbs of charcoal and the cook lasted 14 hours. All cookers are different, so this may not be your times.
My cooker isn't a side burner but an oil tank with a heat diffuser plate. Side burners take more time as the heat is even more indirect. |
|
08-31-2012, 09:47 PM | #3 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
|
A PR60 is designed the same way. It will hold 100 pounds of charcoal and it has a drip pan that acts as a heat diffuser. Very similar. At 14 hours were you pulling the meat or slicing it? Thanks for the feedback.
__________________
El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
|
08-31-2012, 10:00 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
I now cook a smaller pigs for the wow effect, and cook whole shoulders on the side as the shoulders have a greater meat yield. |
|
|
09-01-2012, 08:54 AM | #5 |
is one Smokin' Farker
Join Date: 08-18-08
Location: PA, Fleetwood
|
It takes me about 16 hours to do a 100 lb dressed in my pr 60 that is at 275.
I think you would be good on your timeline, you can slow it down but its tough to rush it. it should fit fine by the way.
__________________
Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser |
|
09-01-2012, 09:24 AM | #6 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
|
Thank you both for your advice. This is going to be an interesting two days.
__________________
El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
|
09-01-2012, 08:22 PM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Let us know what your results were...
|
|
01-31-2013, 07:23 PM | #8 |
Knows what a fatty is.
Join Date: 01-29-13
Location: Charleston SC
|
update?
__________________
Meadow Creek PR42 |
|
Thread Tools | |
|
|