Whole hog cooking time

Tinybud · 08-29-2007, 07:48 AM

I'm going to be cooking a 170 pound whole hog for a wedding reception (very informal) I'll be cooking between 250-275 using a meadow creek PR-60 pig roaster. Its the gas model, but will be using the charcoal insert, and plan on using 70-80 pounds of charcoal. About how long will it take the pig to cook?,, I'm thinking 12hrs, how does that sound? THanks in advance for any and all help.

River City Smokehouse · 08-29-2007, 08:02 AM

Shake's website Click Here has some good info. I suggest that you refer to it. I see where he said a 125 lb. (on the hoof) hog at 250*F will take about 10-12 hours.

If you have any questions you might consider giving Rick a call. He is a very nice guy. If he isn't extremely busy he may lend you some good advice to get you going. ~Jim

BBQ_MAFIA · 08-29-2007, 11:49 AM

I'm looking forward to seeing pics.

Let us know how it all works out.

Transformer BBQ · 08-29-2007, 12:02 PM

Typically I plan 1 hour for every 10lbs... cooking between 275 and 300

but I have never done one that big... I'm sure it cooks faster than the time you'd get using this formula.

lazyjacres · 08-29-2007, 12:32 PM

I cooked a 185 lb. hog last weekend and it took 16 hrs. in my Ole' Hickory @ 225*
I take the rear roast to 170* and the rest of the hog will be done.

Kung Fu BBQ · 08-29-2007, 12:57 PM

you can cook one is a standard off set can't you? If I were to like the bottom of the maqin chamber with coals. Is that possible?

chuckswagonbbq · 08-29-2007, 02:57 PM

Tiny,

I also have a Meadow Creek CD-108. I got a sheet from Al at Alpha E-Sales with cook temps and times on for a pig roast. Did you get any paper work when you got yours? If not, I can scan my copy for you and e-mail it. Let me know.

Question, does your unit have a problem with charcoal ash or do you mainly use the gas unit?

I get a lot of charcoal ash after it has burned for about ten hours. The hot coals settle under the ash and I just cannot keep the temp up.

Any one have any ideas?

Yakfishingfool · 08-29-2007, 03:02 PM

I love the ear ring on the left ear....not that there's anything wrong with that...Arrrrggghh!!!!!

Norcoredneck · 08-29-2007, 05:12 PM

Deffinately keep us posted and please share pics.

Big Tom · 08-29-2007, 08:46 PM

Not real familiar with the firebox on the Meadow Creek cookers.

Others with different brands have elevated the charcoal basket/tray to get some more clearance below.

The other option is to periodically shovel out the accumulated ash into a metal container to keep the airflow and temperatures at peak.

Tinybud · 08-29-2007, 09:02 PM

Quote:

Originally Posted by Big Tom

Not real familiar with the firebox on the Meadow Creek cookers.

Others with different brands have elevated the charcoal basket/tray to get some more clearance below.

The other option is to periodically shovel out the accumulated ash into a metal container to keep the airflow and temperatures at peak.

The Roaster I'm using is set up for gas, but the charcoal basket they made for it, fits tightly around the gas unit, so the charcoal is under the pig while it cooks seperated with the drip pan. In order to shovel some out you would have to remove the pig. My unit was modified with an offset firebox, so if temps start to drop instead of removing the pig and drip pan, just start a new fire in the firebox and bring temps back up. I'm going to keep temps around 250 for the whole cook. Thanks for the info so far, I greatly appreciate it. Here is a link to some pics of my pig roaster. http://s138.photobucket.com/albums/q...t=bdee2a8f.pbw

Tinybud · 08-31-2007, 03:09 PM

All set, picking pig up tomorrow afternoon,, will get it seasoned and injected and on the cooker at about 10:00pm saturday night, Allowing myself a few extra hours just incase. Just 100lbs of charcoal, apple jack for injection and spraying on skin. Will post pics sunday night or monday of the cook. Thanks for all the help and suggestions, looking forward to doing our first whole hog cook.

bbqjoe · 08-31-2007, 07:33 PM

Man Lazyjacres that is a good looking piggy!

Westexbbq · 08-31-2007, 08:50 PM

Good luck Tiny,
Great post and looking forward to the finish.

08-29-2007, 07:48 AM	#1
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	Whole hog cooking time I'm going to be cooking a 170 pound whole hog for a wedding reception (very informal) I'll be cooking between 250-275 using a meadow creek PR-60 pig roaster. Its the gas model, but will be using the charcoal insert, and plan on using 70-80 pounds of charcoal. About how long will it take the pig to cook?,, I'm thinking 12hrs, how does that sound? THanks in advance for any and all help. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

08-29-2007, 08:02 AM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Shake's website Click Here has some good info. I suggest that you refer to it. I see where he said a 125 lb. (on the hoof) hog at 250F will take about 10-12 hours. If you have any questions you might consider giving Rick a call. He is a very nice guy. If he isn't extremely busy he may lend you some good advice to get you going. ~Jim __________________ "Please let me be the person my dog thinks I am." ~Author Unknown* 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

08-29-2007, 11:49 AM	#3
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	I'm looking forward to seeing pics. Let us know how it all works out. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

08-29-2007, 12:02 PM	#4
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA	Typically I plan 1 hour for every 10lbs... cooking between 275 and 300 but I have never done one that big... I'm sure it cooks faster than the time you'd get using this formula. Last edited by Transformer BBQ; 08-29-2007 at 01:16 PM..

08-29-2007, 12:32 PM	#5
lazyjacres Take a breath! Join Date: 02-20-05 Location: Columbia, Mo.	I cooked a 185 lb. hog last weekend and it took 16 hrs. in my Ole' Hickory @ 225* I take the rear roast to 170* and the rest of the hog will be done. __________________ Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow

08-29-2007, 12:57 PM	#6
Kung Fu BBQ Full Fledged Farker Join Date: 09-24-06 Location: LSMO	you can cook one is a standard off set can't you? If I were to like the bottom of the maqin chamber with coals. Is that possible? __________________ Timmay of the TBD Brinkman Cimmaron Weber BBQ Grillware

08-29-2007, 02:57 PM	#7
chuckswagonbbq Knows what a fatty is. Join Date: 05-11-07 Location: Bath, PA Name/Nickname : Chuck	Tiny, I also have a Meadow Creek CD-108. I got a sheet from Al at Alpha E-Sales with cook temps and times on for a pig roast. Did you get any paper work when you got yours? If not, I can scan my copy for you and e-mail it. Let me know. Question, does your unit have a problem with charcoal ash or do you mainly use the gas unit? I get a lot of charcoal ash after it has burned for about ten hours. The hot coals settle under the ash and I just cannot keep the temp up. Any one have any ideas? __________________ Chuck Dorak Chuck's Wagon BBQ Easton, PA Meadow Creek CD-108 2 WSM Small Drum Smokers

08-29-2007, 03:02 PM	#8
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	I love the ear ring on the left ear....not that there's anything wrong with that...Arrrrggghh!!!!! __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

08-29-2007, 05:12 PM	#9
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Deffinately keep us posted and please share pics. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-29-2007, 08:46 PM	#10
Big Tom On the road to being a farker Join Date: 06-06-07 Location: Owensboro, KY	Not real familiar with the firebox on the Meadow Creek cookers. Others with different brands have elevated the charcoal basket/tray to get some more clearance below. The other option is to periodically shovel out the accumulated ash into a metal container to keep the airflow and temperatures at peak. __________________ Big Tom Pigs-R-Us cooking team

08-31-2007, 03:09 PM	#12
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	All set, picking pig up tomorrow afternoon,, will get it seasoned and injected and on the cooker at about 10:00pm saturday night, Allowing myself a few extra hours just incase. Just 100lbs of charcoal, apple jack for injection and spraying on skin. Will post pics sunday night or monday of the cook. Thanks for all the help and suggestions, looking forward to doing our first whole hog cook. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

08-31-2007, 07:33 PM	#13
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Man Lazyjacres that is a good looking piggy!

08-31-2007, 08:50 PM	#14
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Good luck Tiny, Great post and looking forward to the finish. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

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