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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-07-2008, 12:44 PM   #1
monty3777
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Default first whole hog

Finally got the hog on the cooker. Weather is crappy - 35*

Hog is 135 lbs dressed

http://slowfoodrebellion.blogspot.com/
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Unread 11-07-2008, 01:02 PM   #2
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Good luck, enjoy, stay warm...
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Unread 11-07-2008, 02:33 PM   #3
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Get a bon fire going to keep the cooks warm. Looks like a lot of fun and good to see the B-Day Boy involved. Happy B-Day to him..
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Unread 11-07-2008, 03:42 PM   #4
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There's some genuine pork butt in those pics...
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Unread 11-07-2008, 04:08 PM   #5
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Is berry nice!

Jeff
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Unread 11-07-2008, 04:58 PM   #6
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Looks Great!!
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Unread 11-07-2008, 05:32 PM   #7
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Stay warm and keep cooking
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Unread 11-07-2008, 05:57 PM   #8
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Looking good!
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Unread 11-07-2008, 10:31 PM   #9
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One more thing that I haven'y cooked ..... yet .
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Unread 11-08-2008, 07:46 AM   #10
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Any updates?
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Unread 11-08-2008, 08:04 AM   #11
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Quote:
Originally Posted by Norcoredneck View Post
Any updates?
I'm real tired!! :)

It'll be ready in about 4 hours. More pics then, bro!
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Last edited by monty3777; 11-08-2008 at 08:05 AM.. Reason: used wrong emoticon
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Unread 11-08-2008, 10:25 AM   #12
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looking forward to the finish. i bet tony bourdain would be proud.
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Unread 11-08-2008, 05:01 PM   #13
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I am trying to upload the pics to blogspot - can't figure out what I'm doing wrong?

Day went great and we have about 1 lb of pork left. I learned that the way I oriented the hog in the pit made it impossible to get the whole hog cooked like I would have wanted. For those of you familiar with off-sets you know how worthless the lower part of the chamber is for cooking. Because I took the main grates out most of the hog was sitting in the lower part of the chamber. It was too big to flip during the cook so we cooked what we could and had to deal with hams than never reached more than 150*

Next time - and there will be a next time - I'll stick to 80 lb or smaller hogs!

It was a lot of fun and the Horizon hummed at 230* for the entire night. I am really loving that cooker - especially as I find out what it can and cannot do!
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Unread 11-08-2008, 05:10 PM   #14
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-35 degrees. Now that's cold.
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Unread 11-08-2008, 05:24 PM   #15
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Quote:
Originally Posted by trp1fox View Post
-35 degrees. Now that's cold.
That was a typo. It was between 25 and 35* all night. -35*, now that would have been hardcore
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