Whole Hog

Youngin' · 11-13-2011, 10:07 AM

I've been reading a whole lot of the threads and noticed som of you have pdf's and such on how to cook certain meats.

Does anyone have a "how to" on whole hog? I'm doing one for he first time in a Caja China and I want to read up on it. The ones I am finding doing a google search aren't as informative as the ones I've seen on here.

Thanks!

2dumb2kwit · 11-13-2011, 11:55 AM

Being in the Northeastern corner of N.C., I've been to and involved in more "pig pickin's" than I care to admit, but I have never cooked one on my own. I'm looking forward to reading the answers you get.

Booda · 11-13-2011, 12:35 PM

Quote:

Originally Posted by 2dumb2kwit

Being in the Northeastern corner of N.C., I've been to and involved in more "pig pickin's" than I care to admit, but I have never cooked one on my own. I'm looking forward to reading the answers you get.

I'm with you on that one! I have a buddy who cooks whole hog at his restaurant he does 275 for about 12 hours, its eastern style bbq so he then chops it and puts crushed red pepper and salt on it with some of that delicious vinegar sauce!

captndan · 11-14-2011, 09:18 AM

I'm not familiar with that cooker. Is it big enough?

Stoke&Smoke · 11-14-2011, 09:43 AM

The Caja China directions are right on the cooker. If you follow them, you should be good, IF you have the right size for the pig you're trying to cook. I seem to remember Clint doing one a while back, will see if I can hunt it down

Edit: - not the link I was looking for, but should be helpful - http://www.bbq-brethren.com/forum/sh...t=smokeindaeye

Youngin' · 11-14-2011, 10:46 AM

Quote:

Originally Posted by Stoke&Smoke

The Caja China directions are right on the cooker. If you follow them, you should be good, IF you have the right size for the pig you're trying to cook. I seem to remember Clint doing one a while back, will see if I can hunt it down

Edit: - not the link I was looking for, but should be helpful - http://www.bbq-brethren.com/forum/sh...t=smokeindaeye

After looking at the thread I can see I might have to cut the head off also. I'm thinking it's not going to fit entirely inside the box.

I purchasing a Maverick E-732 for this cook out so I can cook all the other dishes. Yuca, maduros, rice & black beans and so on. It should be a long day but I'm up for the task.

smokeyw · 11-14-2011, 11:49 AM

I cook a lot of whole hogs but don't know anything about the cooker you are using. Sorry

Divemaster · 11-14-2011, 01:25 PM

Quote:

Originally Posted by smokeyw

I cook a lot of whole hogs but don't know anything about the cooker you are using. Sorry

Same here... I always use my Lang.

Stoke&Smoke · 11-14-2011, 02:25 PM

Quote:

Originally Posted by Youngin'

After looking at the thread I can see I might have to cut the head off also. I'm thinking it's not going to fit entirely inside the box.

I purchasing a Maverick E-732 for this cook out so I can cook all the other dishes. Yuca, maduros, rice & black beans and so on. It should be a long day but I'm up for the task.

Not sure how large a pig you're doing, but you might be able to remove the head, but place it in between the back legs to cook? Not pretty, but could work. You also might have to remove the feet, or just make head cheese with the head and feet!

HBMTN · 11-14-2011, 07:21 PM

If you want to post your questions/concerns I will try to answer them for you. Might want to include the size of the hog you want to cook.

Cook · 11-15-2011, 05:08 PM

The Caja is supposed to have cooking instructions printed right on the outside of the box. I would follow that...but judging by the typical results I see posted on the interweb I might suggest not using quite as much charcoal as they recommend. Way too many pigs come out of those boxes with black patches of skin. I've seen a few examples of what I consider perfect brown skin...so it is possible.

bbqchicken · 11-15-2011, 07:30 PM

This farker did a hog in the box

http://www.bbq-brethren.com/forum/sh...Caja+China+hog

hav · 11-15-2011, 08:01 PM

Here is mine...

http://www.bbq-brethren.com/forum/sh...ad.php?t=66570

11-13-2011, 10:07 AM	#1
Youngin' On the road to being a farker Join Date: 09-09-11 Location: Miami, FL Downloads: 0 Uploads: 0	Whole Hog I've been reading a whole lot of the threads and noticed som of you have pdf's and such on how to cook certain meats. Does anyone have a "how to" on whole hog? I'm doing one for he first time in a Caja China and I want to read up on it. The ones I am finding doing a google search aren't as informative as the ones I've seen on here. Thanks!

11-13-2011, 11:55 AM	#2
2dumb2kwit Knows what a fatty is. Join Date: 04-03-11 Location: Elizabeth City, NC. Downloads: 0 Uploads: 0	Being in the Northeastern corner of N.C., I've been to and involved in more "pig pickin's" than I care to admit, but I have never cooked one on my own. I'm looking forward to reading the answers you get. __________________ Writer of wrongs.

11-14-2011, 09:43 AM	#5
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL Downloads: 1 Uploads: 0	The Caja China directions are right on the cooker. If you follow them, you should be good, IF you have the right size for the pig you're trying to cook. I seem to remember Clint doing one a while back, will see if I can hunt it down Edit: - not the link I was looking for, but should be helpful - http://www.bbq-brethren.com/forum/sh...t=smokeindaeye __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

11-14-2011, 11:49 AM	#7
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I cook a lot of whole hogs but don't know anything about the cooker you are using. Sorry __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

11-15-2011, 05:08 PM	#11
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	The Caja is supposed to have cooking instructions printed right on the outside of the box. I would follow that...but judging by the typical results I see posted on the interweb I might suggest not using quite as much charcoal as they recommend. Way too many pigs come out of those boxes with black patches of skin. I've seen a few examples of what I consider perfect brown skin...so it is possible. __________________ "BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

11-14-2011, 09:18 AM	#4
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	I'm not familiar with that cooker. Is it big enough?

11-14-2011, 07:21 PM	#10
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	If you want to post your questions/concerns I will try to answer them for you. Might want to include the size of the hog you want to cook.

11-15-2011, 07:30 PM	#12
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	This farker did a hog in the box http://www.bbq-brethren.com/forum/sh...Caja+China+hog

11-15-2011, 08:01 PM	#13
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	Here is mine... http://www.bbq-brethren.com/forum/sh...ad.php?t=66570 __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*

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