bigbevo76
Got Wood.
I wasnt sure about this at first because I had never seen a pig done vertically or in a smoker as small as mine. My father in law purchased the pig and having seen my smoker told the butcher how big he wanted it.
The smoker...
It arrived from Lafayette, LA already seasoned cajun style.
Into the smoker around 8am. Had to loose the head..not enough room.
About four hours in..cooking at 250-275 on pecan in my offset firebox
After another four hours...Whenever I open the chamber (people just had to see, well including me) I would mist the inside and outside with AJ to keep it all moist.
All done after 10 hours. Tasted great however the skin was patch-your-tire with-it-tough...
I think next time I am going to chop the whole thing together like I see on shows about the southeast and how they serve whole hog. Mix it with sauce and whole deal...
The smoker...
It arrived from Lafayette, LA already seasoned cajun style.
Into the smoker around 8am. Had to loose the head..not enough room.
About four hours in..cooking at 250-275 on pecan in my offset firebox
After another four hours...Whenever I open the chamber (people just had to see, well including me) I would mist the inside and outside with AJ to keep it all moist.
All done after 10 hours. Tasted great however the skin was patch-your-tire with-it-tough...
I think next time I am going to chop the whole thing together like I see on shows about the southeast and how they serve whole hog. Mix it with sauce and whole deal...
