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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-22-2009, 10:42 AM   #1
bam
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Default Whole hog ?

In whole hog competition what weight do you go for?
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Unread 09-22-2009, 11:06 AM   #2
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Between 150 and 200, but often you must take what's available.
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Unread 09-22-2009, 11:08 AM   #3
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I know Twyford's won whole hog at the Qlossal this year with a less than 100lb. hog.
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Unread 09-22-2009, 12:14 PM   #4
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We dont talk whole hog here often. That's one thing I've never done. I've judged it
many times, but never cooked it myself. We have a number of MIM/MBA sanctioned
cookoffs 'round here that pretty much require it if you're going to compete.

Any secrets to it (secrets different from a boston butt or a whole shoulder)? Belly
down (back up), or upside down? Cook times/temps? Can you tell that for the first
time I now have a cooker large enough to cook a smaller whole hog?
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Unread 09-22-2009, 02:57 PM   #5
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Plan entering a few comps next year wondering how big pit I'll need. Hog won't fit my bds.
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Unread 09-23-2009, 09:05 AM   #6
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And the crowd goes silent . . .

The hogs I've seen around here are mostly cooked on either 250 or 500 gallon
cookers, mostly 80lb to 120lb dressed.
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