First time whole hog on my lang

mojack · 07-12-2012, 11:40 PM

Just received my new baby

a lang 60 deluxe with char grill . Been cooking on her for the last 3 weeks , butts brisket tenderloins ribs chicken just about anything i can get my hands on . Even did a side job last weekend and was able to make a little extra $ . So I figured it was time to try doing a whole hog. ordered a 80 lb hog but they screwed up and i got a 65 lb one. Oh well no harm no foul just grabbed a few more butts and a tenderloin to make up for the loss .

I am thinking i'm going to be putting her one the smoker about 9 pm and spend the night cat napping and fire watching . Going to be burning hickory and white oak . Im figuring at 250 she should be on there about 9 hours or so . have some kilbasa to put over the loins so they don't over cook and i have something to munch on while im waiting for her to be finished

BBQ Bandit · 07-12-2012, 11:52 PM

Sounds like a plan... charge up the camera, too.

Fishhook · 07-13-2012, 05:19 AM

A little hickory goes a long way....

neuyawk · 07-13-2012, 08:45 AM

Love the kielbasa on the loins idea. I think Pitmaster T does the same thing with his ribs.

FashionBiff · 07-13-2012, 08:58 AM

Quote:

Originally Posted by BBQ Bandit

Sounds like a plan... charge up the camera, too.

What he said

TBASS · 07-13-2012, 09:06 AM

Sounds like you have a good plan. Be sure to take lots of pictures.

porkingINpublic · 07-13-2012, 09:56 AM

How much did a whole hog cost ya?

mojack · 07-13-2012, 10:47 AM

Quote:

Originally Posted by porkingINpublic

How much did a whole hog cost ya?

it ran just a little over 200 / about 2.70 a lb.

snyper77 · 07-14-2012, 01:47 AM

Congrats!!!!! I have the exact same smoker 60 + 40 Lang. I did an 88# hog recently and it cooked for 11 hours at 250.

NBBD · 07-14-2012, 05:23 AM

Looking forward to seeing your work!

Dr_KY · 07-14-2012, 05:40 AM

I'm on stand-by for what is going to be a great cook. :D My plate is ready!!

07-12-2012, 11:40 PM	#1
mojack Found some matches. Join Date: 03-06-12 Location: clearlake ca Downloads: 0 Uploads: 0	First time whole hog on my lang Just received my new baby a lang 60 deluxe with char grill . Been cooking on her for the last 3 weeks , butts brisket tenderloins ribs chicken just about anything i can get my hands on . Even did a side job last weekend and was able to make a little extra $ . So I figured it was time to try doing a whole hog. ordered a 80 lb hog but they screwed up and i got a 65 lb one. Oh well no harm no foul just grabbed a few more butts and a tenderloin to make up for the loss . I am thinking i'm going to be putting her one the smoker about 9 pm and spend the night cat napping and fire watching . Going to be burning hickory and white oak . Im figuring at 250 she should be on there about 9 hours or so . have some kilbasa to put over the loins so they don't over cook and i have something to munch on while im waiting for her to be finished

07-12-2012, 11:52 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Sounds like a plan... charge up the camera, too. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

07-13-2012, 05:19 AM	#3
Fishhook On the road to being a farker Join Date: 09-02-09 Location: Maryland Eastern shore Downloads: 0 Uploads: 0	A little hickory goes a long way.... __________________ 500 gal. Carnivorous Spirit tank smoker, 22.5" weber, UDS, 1 gas weeny warmer

07-13-2012, 08:45 AM	#4
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Love the kielbasa on the loins idea. I think Pitmaster T does the same thing with his ribs. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

07-13-2012, 09:56 AM	#7
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	How much did a whole hog cost ya? __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

07-13-2012, 09:06 AM	#6
TBASS Knows what a fatty is. Join Date: 03-13-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	Sounds like you have a good plan. Be sure to take lots of pictures.

07-14-2012, 01:47 AM	#9
snyper77 Full Fledged Farker Join Date: 05-25-11 Location: Sweet Home Alabama Downloads: 0 Uploads: 0	Congrats!!!!! I have the exact same smoker 60 + 40 Lang. I did an 88# hog recently and it cooked for 11 hours at 250. __________________ Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill)

07-14-2012, 05:23 AM	#10
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	Looking forward to seeing your work! __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

07-14-2012, 05:40 AM	#11
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	I'm on stand-by for what is going to be a great cook. :D My plate is ready!! __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009