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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 07-20-2010, 09:36 PM   #1
mjancel
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should i make this long so i can cook a 100# pig. right now my door openning is 3' long. i have no clue how big a 100# pig this is my 1st pig i ever cooked
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Unread 07-21-2010, 12:18 AM   #2
Garyclaw
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I don't think you'll get a 100 pounder in that. You might if you cut off the head and legs but tending it may be a problem.
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Unread 07-21-2010, 12:40 AM   #3
Phrasty
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I don't know.. Should you?? How would you? (That might help the decision...)

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Unread 07-21-2010, 06:01 AM   #4
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I don't believe a 100 lb pig is going in that cooker.
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Unread 07-21-2010, 06:10 AM   #5
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Nope... it's not going to go in there. Send the PIG to me... I will take complete care of it. You can just cook a ham...
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Unread 07-21-2010, 08:05 AM   #6
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if you 1/4 the hog it might fit, if you wernt so far away I could bring you a smoker you could fit 3 100# hogs on
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Unread 07-21-2010, 08:27 AM   #7
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I'm closer, bring the smoker to me and bring the three little pigs also, I have the beer
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Unread 07-21-2010, 12:27 PM   #8
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Quote:
Originally Posted by mjancel View Post
should i make this long so i can cook a 100# pig. right now my door openning is 3' long. i have no clue how big a 100# pig this is my 1st pig i ever cooked
Was it me or was he asking if she should make his grill LONGER so he could fit the 100 pounder??

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Unread 07-21-2010, 12:52 PM   #9
mjancel
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lol i made this out of a 60 gal air compressor tank. i am going to cut the end off with the exhaust and weld another tank to it. i should have about 6 ' in length and about 20" wide
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Unread 07-21-2010, 01:09 PM   #10
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I cooked a 105 LB dressed hog a couple weeks ago in a 48" La Caja China. He was too big. It was a battle to stuff him in - required some extreme Chiropractic.

Bottom line - that cooker is too small to cook a whole hog over 75 pounds. If you take off the head and break it down to hams, shoulders and ribs you might make it.

P.S.: Very interesting method for moving smoke from the firebox to the cooking chamber. Does the smoker maintain temp easily in bad weather?

Last edited by CivilWarBBQ; 07-21-2010 at 01:11 PM.. Reason: Added comment.
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Unread 07-21-2010, 01:20 PM   #11
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Are you planning on cooking hogs on a regular basis? If not, i think it's a waste of time and money to modify your pit for 1 cook.
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Unread 07-21-2010, 05:57 PM   #12
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I agree with 1funvet, you should build a larger pit for hogs, and keep the smaller one for other things.
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Unread 07-21-2010, 06:38 PM   #13
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Go with a new pit, or modify this one. If I remember correctly you had some issues just getting this one up to speed, so adding to it will only add problems. You have some great stuff there and to add a bigger cook chamber and modify the firebox whouldn't be a real big issue. I'm sure the practice here will make a new improved pig cooker allot easier.
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Unread 07-21-2010, 10:22 PM   #14
mjancel
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well i am making it longer. starting tonight. here are some brisket i did last week
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Unread 07-21-2010, 10:25 PM   #15
MilitantSquatter
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are you planning to make the firebox larger as well ?
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