Smoking whole hog questions

mcgrupp · 09-22-2010, 03:45 PM

I am going to be cooking a whole hog next weekend on a Meadow Creek Charcoal roaster, this is the 72" cooking with indirect heat. I have usually cooked spit style on my hogs so this seems alot more less interactive. Basically load your coals and hog close lid and let it go for about 10hrs. My concern here is the skin staying leathery and not crisping up. What would be some suggestions to making sure we have a nice skin? My initial thoughts are cook this thing at about 250-275 for 9hrs then bring the heat to 300-325 for another 1.5-2hrs to get the skin where we want it. Would this dry out at all? Thanks!

SmokinAussie · 09-22-2010, 06:41 PM

My experience in WHole hogs is a bit sparse.... well like zero actually... but I'm thinking once you've had it going low and slow for that long, it's just going to remain rubber even if you jump up the temp... and then you risk spoiling the rest of the hog. Maybe the best think to do would be to slice off most of the belly crackling and cook that direct on a Santa Maria styule grill where you can regulate the height, to crisp it up... or at a pinch... slam it in a turkey fryer and serve on the side.

But actually I really would not know... I'm just guessing...

surgem7 · 09-22-2010, 06:51 PM

belly side down. Half way thru flip it and you will have crisp skin. If that is what you want.

ClayHill · 09-22-2010, 07:05 PM

All the ones we have done on a MC have been in the 325 range the whole cook and the skin was crisp at the end

I assume your cooking the hog racing style as a split hog is hard to get in the cooker, cooking the hog sitting upright take a bit longer than laying one out flat Carolina style and doesnt dry out as fast IMO

grillzilla10 · 09-22-2010, 08:10 PM

salt the skin

tjus77 · 09-22-2010, 08:27 PM

Quote:

Originally Posted by grillzilla10

salt the skin

that actuall sounds good

42BBQ · 09-23-2010, 05:20 AM

Go to the Meadowcreek BBQ website, see if they have any tips for whole hog. I know a lot of guys up my way use the meadowcreek pits, they are local for me (built about 20 minutes from my house) and I am buying a pit in the spring (after getting my tax return) I can't wait.

CivilWarBBQ · 09-23-2010, 08:30 AM

Barbecued whole hog isn't the same as rotisserie roasting - in my experience it's best to forget about the skin for a smoked hog. Leaving the skin side down for the whole cook allows it to act as a bowl and will keep the hog moist for the long cook. Turn it over and all the juices run out and you are likely to have dry meat.

Salting the skin and doing a final period of high direct heat will help approximate a turned hog, but for me it isn't worth the cost of the resulting drying of the loins and hams.

SmokinAussie · 09-23-2010, 08:46 AM

Quote:

Originally Posted by CivilWarBBQ

Barbecued whole hog isn't the same as rotisserie roasting - in my experience it's best to forget about the skin for a smoked hog. Leaving the skin side down for the whole cook allows it to act as a bowl and will keep the hog moist for the long cook. Turn it over and all the juices run out and you are likely to have dry meat.

Salting the skin and doing a final period of high direct heat will help approximate a turned hog, but for me it isn't worth the cost of the resulting drying of the loins and hams.

Which is why you should do what I thought you should do. Salt the skin anyways... duh... and get some off early without upsetting the rest of the beast, and give it a good bit of direct heat for some nice crackin' GEORGE and serve it up.... Yum...

Bill

mcgrupp · 09-23-2010, 09:38 PM

I appreciate the input I will update the thread after we finish the roast.

09-22-2010, 03:45 PM	#1
mcgrupp Got rid of the matchlight. Join Date: 01-26-10 Location: OH Downloads: 0 Uploads: 0	Smoking whole hog questions I am going to be cooking a whole hog next weekend on a Meadow Creek Charcoal roaster, this is the 72" cooking with indirect heat. I have usually cooked spit style on my hogs so this seems alot more less interactive. Basically load your coals and hog close lid and let it go for about 10hrs. My concern here is the skin staying leathery and not crisping up. What would be some suggestions to making sure we have a nice skin? My initial thoughts are cook this thing at about 250-275 for 9hrs then bring the heat to 300-325 for another 1.5-2hrs to get the skin where we want it. Would this dry out at all? Thanks!

09-22-2010, 06:41 PM	#2
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	My experience in WHole hogs is a bit sparse.... well like zero actually... but I'm thinking once you've had it going low and slow for that long, it's just going to remain rubber even if you jump up the temp... and then you risk spoiling the rest of the hog. Maybe the best think to do would be to slice off most of the belly crackling and cook that direct on a Santa Maria styule grill where you can regulate the height, to crisp it up... or at a pinch... slam it in a turkey fryer and serve on the side. But actually I really would not know... I'm just guessing... __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

09-22-2010, 06:51 PM	#3
surgem7 Found some matches. Join Date: 06-13-10 Location: Georgetown SC Downloads: 0 Uploads: 0	Put it in..... belly side down. Half way thru flip it and you will have crisp skin. If that is what you want.

09-23-2010, 05:20 AM	#7
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Go to the Meadowcreek BBQ website, see if they have any tips for whole hog. I know a lot of guys up my way use the meadowcreek pits, they are local for me (built about 20 minutes from my house) and I am buying a pit in the spring (after getting my tax return) I can't wait. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

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09-22-2010, 07:05 PM	#4
ClayHill Full Fledged Farker Join Date: 10-31-09 Location: Greencastle, PA Downloads: 0 Uploads: 0	All the ones we have done on a MC have been in the 325 range the whole cook and the skin was crisp at the end I assume your cooking the hog racing style as a split hog is hard to get in the cooker, cooking the hog sitting upright take a bit longer than laying one out flat Carolina style and doesnt dry out as fast IMO

09-22-2010, 08:10 PM	#5
grillzilla10 Full Fledged Farker Join Date: 03-03-10 Location: lexington ky Downloads: 0 Uploads: 0	salt the skin

09-23-2010, 08:30 AM	#8
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	Barbecued whole hog isn't the same as rotisserie roasting - in my experience it's best to forget about the skin for a smoked hog. Leaving the skin side down for the whole cook allows it to act as a bowl and will keep the hog moist for the long cook. Turn it over and all the juices run out and you are likely to have dry meat. Salting the skin and doing a final period of high direct heat will help approximate a turned hog, but for me it isn't worth the cost of the resulting drying of the loins and hams.

09-23-2010, 09:38 PM	#10
mcgrupp Got rid of the matchlight. Join Date: 01-26-10 Location: OH Downloads: 0 Uploads: 0	I appreciate the input I will update the thread after we finish the roast.