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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-06-2013, 11:40 AM   #1
sdpike
On the road to being a farker

 
Join Date: 04-25-12
Location: Groton, MA
Default Whole Hog

Looks like we're changing direction for our big smoke this weekend. I'm smoking a 20 to 30 pound pig. So a couple of questions. The temp will be 225 to 250. How long should it take? Do I really need to flip it? BTW, it's cooking in an offset smoker. Any suggestions injections, recipes. etc.

Thanks for the help
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Gator Pit Offset46X24
Pit Boss Kamado 24
26.75 OTG
330 Weber Gas
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