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Old 02-05-2011, 02:39 PM   #1
Got Wood.
Join Date: 02-04-11
Location: Round Rock, TX
Default Whole hog questions

Howdy, I am new to this forum and this is my first question to all of you who have been smoking for awhile. My favorite meat is cooking pork and I am looking to venture out and cooking a whole hog. I have smoked a 40 lb whole hog, but am wondering what the biggest pig I will be able to cook on my smoker. My smoker is made out of a 250 gallon tank and I built a rack that slides in and out my pit for a whole hog and it measures by 40" long by 24" wide. The way that I prefer to cook the hog is butterflied, and was wondering if a 75lb and 100lb hog would fit on this rack. At some point in time I may consider doing a hog racer style and was wondering how tall a 75lb and 100lb pig would be, once it is prepared.

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Old 02-05-2011, 02:45 PM   #2
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Join Date: 10-09-10
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I can picture a 75 being ok. I think it might be a bit on the narrow side, not sure. You could cut hocks and fit better maybe. How did the 40 fit? Judge by that.
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Old 02-05-2011, 03:50 PM   #3
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Join Date: 12-22-10
Location: Palo Alto, CA

McReynolds Farms has a size chart on their site. I believe they are sizing the pig with the rear legs out.
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Old 02-05-2011, 05:16 PM   #4
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Location: Wellington, KS

my pig cooker is a 300 gal tank, I dont butterfly and i cook 200# hogs hanging weight so their are 260 to 280 when i take them in and I have enought room for a couple briskets after i get the hog on, I would give you mesurments but my hog cooker is in a snow drift at the time
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Old 02-05-2011, 09:51 PM   #5
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Join Date: 08-08-07
Location: Cartersville, GA

We cooked a 105 lb hog in a 48" China box once. It was a real chore to stuff him in; we had to remove the feet and crack his neck to make it work.
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Old 02-06-2011, 06:52 AM   #6
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Join Date: 01-03-11
Location: Smithfield, North Carolina

My pig cooker is 60" x 42". I have cooked a 150 Lb. pig but have to cut the legs off fairly close.
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Old 02-06-2011, 08:12 AM   #7
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Location: Mount Pleasnt, SC

Get a 1/2 hog. That will allow you a larger specimen which will have better flavor.
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Old 02-07-2011, 05:25 PM   #8
Got Wood.
Join Date: 02-04-11
Location: Round Rock, TX

Thanks for all the input.
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