Foggy Morning Whole Hog

haven't used the big cooker for a month so I was up early to let the pit burn off at 350*-375* for a couple hours. By the time Kyle seasoned the 80# (trimmed) hog the pit was running clear blue smoke at 275*. When it doesn't need to be "pretty" we prefer skinned and some of the fat trimmed so we can get a good bark.









More later. We are spending the day moving tools into the new shop and tending the fire.

SmittyJonz said:

I wish I was on a Green Foggy Forty................:heh:
(Except for the mowing part)

So you Smoking Up the Sides in the Gasser? :shock: Mmmmmm Smoked Mac n a Cheese, Smoker Tater -Tater Salad.

Click to expand...

Thanks. The friend I made the vertical with the deer antler door handles for is doing apps & sides, We are just doing the main course.

4 hours in at 275*; IT at 120*



Added a foil tent to help with even color but I'm shooting for a good bark so probably won't foil.

EDIT. Should have mentioned earlier this is a wild hog, trapped & "fixed" a few months ago and finished on crack corn for a while. The wild hogs have black hides and really don't get the nice mahogany color, that's one reason I like to skin them and build a bark like a butt. For the last few hours we will baste with 50/50 apple juice & apple cider vinegar.

Thanks for lookin

Boys will be boys, Mac & Kyle had to add a fatty, I don't have a clue as to what is in it.



Just thought this was a cool photo of the pit doing its thing, thin blue rocking at 275*, IT about 150*, 5 hours in and 3 hours to go.

The goods







I'm going to bed!