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MAP
07-18-2012, 09:01 AM
Anyone done a whole on a Lang 84 or similar offset cooker. Did you go skin up or down, and how long do you think it will take for a 120lb hog.

canoe
07-18-2012, 09:09 AM
We did a 112 lb (wieght with no head) hog this past weekend on a lang 84. I started the smoker at 5 am put the hog on at 6 am. We cooked it at 300, the hog was at 200 by 3pm then we choked down the smoker and allowed it rest and then ate at 6pm. we just left it on smoker and pulled the pork into large foil pans. I also had the butcher butterfly the hog for us and smoked it skin side down for the entire cook.

MAP
07-18-2012, 09:14 AM
We did a 112 lb (wieght with no head) hog this past weekend on a lang 84. I started the smoker at 5 am put the hog on at 6 am. We cooked it at 300, the hog was at 200 by 3pm then we choked down the smoker and allowed it rest and then ate at 6pm. we just left it on smoker and pulled the pork into large foil pans. I also had the butcher butterfly the hog for us and smoked it skin side down for the entire cook.

Thanks!!!!!