monty3777
is Blowin Smoke!
Finally got the hog on the cooker. Weather is crappy - 35*
Hog is 135 lbs dressed
http://slowfoodrebellion.blogspot.com/
Hog is 135 lbs dressed
http://slowfoodrebellion.blogspot.com/
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working on DNS.. links may break temporarily.
first whole hog
- Thread starter monty3777
- Start date
RichardF
is Blowin Smoke!
Good luck, enjoy, stay warm...
BobBrisket
Moderator
Get a bon fire going to keep the cooks warm. Looks like a lot of fun and good to see the B-Day Boy involved. Happy B-Day to him..:-D
BurntFinger_Jason
Full Fledged Farker
There's some genuine pork butt in those pics...
jeffjenkins1
Babbling Farker
Is berry nice!
Jeff
Jeff
biggs98
is one Smokin' Farker
Looks Great!!
jestridge
somebody shut me the fark up.
Stay warm and keep cooking
Trucky1008
is Blowin Smoke!
Looking good!
Rookie'48
Quintessential Chatty Farker
One more thing that I haven'y cooked ..... yet :wink:.
Norcoredneck
somebody shut me the fark up.
Any updates?
monty3777
is Blowin Smoke!
Last edited:
blues_n_cues
is Blowin Smoke!
looking forward to the finish. i bet tony bourdain would be proud.
monty3777
is Blowin Smoke!
I am trying to upload the pics to blogspot - can't figure out what I'm doing wrong?
Day went great and we have about 1 lb of pork left. I learned that the way I oriented the hog in the pit made it impossible to get the whole hog cooked like I would have wanted. For those of you familiar with off-sets you know how worthless the lower part of the chamber is for cooking. Because I took the main grates out most of the hog was sitting in the lower part of the chamber. It was too big to flip during the cook so we cooked what we could and had to deal with hams than never reached more than 150*
Next time - and there will be a next time - I'll stick to 80 lb or smaller hogs!
It was a lot of fun and the Horizon hummed at 230* for the entire night. I am really loving that cooker - especially as I find out what it can and cannot do!
Day went great and we have about 1 lb of pork left. I learned that the way I oriented the hog in the pit made it impossible to get the whole hog cooked like I would have wanted. For those of you familiar with off-sets you know how worthless the lower part of the chamber is for cooking. Because I took the main grates out most of the hog was sitting in the lower part of the chamber. It was too big to flip during the cook so we cooked what we could and had to deal with hams than never reached more than 150*
Next time - and there will be a next time - I'll stick to 80 lb or smaller hogs!
It was a lot of fun and the Horizon hummed at 230* for the entire night. I am really loving that cooker - especially as I find out what it can and cannot do!
-35 degrees. Now that's cold. :mrgreen:
monty3777
is Blowin Smoke!
That was a typo. It was between 25 and 35* all night. -35*, now that would have been hardcore :-D
That's what I was thinking...
monty3777
is Blowin Smoke!
Here are some pics. The shoulder and the ribs were great but you'll be able to tell that the underside of the hog and the hams just didn't get enough heat. Live and learn!
http://slowfoodrebellion.blogspot.com
http://slowfoodrebellion.blogspot.com
A
Art's Vidles
Guest
what's the problem? I smoke 200 to 300 lb hogs all the time. A good cooker, about 140 to 150 degrees for 24 hours.
A
Art's Vidles
Guest
Wrong! 240 to 250 degrees
monty3777
is Blowin Smoke!
The problem is that I had the meat on the bottom of the chamber and the heat basically went over the top of the back portion of the hog. That's my fault - not the cooker's - because I didn't rotate the hog (too big to lift in and out of the cooker by myself).
