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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.


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Old 03-29-2014, 10:05 AM   #1
dwfisk
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Default Whole Hog & Tenderloin
Fired up at 5:30, 112 pound hog in at 6:30, rocking steady at 275-300. Will cook 50 pounds of tenderloins on the Santa Maria later today. Fighting thunderstorms & rain. More later.



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Old 03-29-2014, 10:08 AM   #2
cowgirl
somebody shut me the fark up.

 
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Probably my computer but I can't see the pics Dave! Sounds great though!! I'll try looking again later.
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Old 03-29-2014, 10:12 AM   #3
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My p.c. must be broke too.
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Old 03-29-2014, 10:25 AM   #4
dwfisk
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Naw, it's probably me trying to upload from a iPhone in a thunderstorm. Fark!
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Old 03-29-2014, 10:27 AM   #5
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Ok Dave, it's your turn... Make sure you give us the pics! Don't leave us stranded at the alter! lol
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Old 03-29-2014, 10:43 AM   #6
dwfisk
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Old 03-29-2014, 10:45 AM   #7
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Hopefully these pics post, more later (I hope)
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Old 03-29-2014, 10:47 AM   #8
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Looks great!!
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Old 03-29-2014, 10:53 AM   #9
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Awesome Pics!! Looking good! I have a question about your tent. Is the heat from the stack going to melt it? How far away is it from the stack??
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Old 03-29-2014, 10:56 AM   #10
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Quote:
Originally Posted by JandJbuidasmoker View Post
Awesome Pics!! Looking good! I have a question about your tent. Is the heat from the stack going to melt it? How far away is it from the stack??
Naw, it's about 3ft+ and the wind is gusting to 20+
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Old 03-29-2014, 11:00 AM   #11
64Driver
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Sweet, another whole hog thread, I love em! Looking good!

Hopefully I won't mess up my 1st whole hog this summer after reading all the threads on them...
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Old 03-29-2014, 11:57 AM   #12
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Awesome!! More great information on whole hog. Getting prepared for our first ever this summer.
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Old 03-29-2014, 12:01 PM   #13
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Nice setup you got there. What's in the 5 gallon buckets to anchor you pop up?
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Old 03-29-2014, 12:02 PM   #14
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Great looking!!!!
dwfisk I am watching closely have done wild ones but never done domesticated.... trying to learn here.... it is on my short list tho!!!!!
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Old 03-29-2014, 12:10 PM   #15
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Quick update, hog is at 130* in the shoulder with 5+ hours to go. Started with 2 hours of smoke then wrapped in foil. Looks like the rain & lightening might be ending; if so I'll start a fire in the Santa Maria at 2:00-3:00 to build a good bed of coals for the tenderloins.

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Nice setup you got there. What's in the 5 gallon buckets to anchor you pop up?
Just water.
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