whole hog on open fire

[bkvanbek]

I am making a sqaure vesion of this
http://en.wikipedia.org/wiki/File:Hanging_Meat_at_a_Street_Fair_2.JPG
and I have a170 lb dressed weight hog coming. Any advice?

[mike-cleveland]

You are going to hang? I think that would depend on the cut and temp. Those setups are very perticular. You are basically treating each piece of meat as its own and moving or positioning it depending on its cut. Although I have never cooked on this setup. Interesting though.

[woodsider]

Good luck :thumb:

Why square? Seems like with round wherever you put the meat around the pit it would be even distance from the coals - then you can move the meat up or down no mater where you are around the pit to get the cooking temp you want. Seems like with a square temp would depend not just on height but also where you are around the square - corners would be different than sides (?). :confused:

[bkvanbek]

Mostly I am doing it square, 6' on the bottom, 1' on the top, because the two welders I know can't bend a circle. But also when I flip it, if it was round the pig would have to be bent to conform to the circle.

[Fishhook]

I have never seen a whole hog done over an open flame without a rotisserie, or way to turn the pig. I would be worried that the outer side would not be getting done. Being somewhat vertical it will be difficult to turn without coming apart near the end. Maybe if you draped foil over the outer side, it would funnel the heat up. But I would not chance it that way at all. Pork needs to be DONE... I would be afraid of unevenly done spots with the uneven heat.

Good luck

[bkvanbek]

I am going to have the pig wired on a cross, the cross will sit on the hooks of the pyramid. So that we can flip it.
It will weigh about 170 pounds. How long will it take?

[jeffreywp1]

I'm can't wait to see more pictures. I'm sure what you are trying to do can be done. Good luck on your first attempt.

[jeffreywp1]

A little something like this?

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcT83HoKtYZ3K5q8GYh5lQ84jbAxmt4KQ s8EapjC0IsaTlHU6N4E

[bkvanbek]

That's the general idea. But mine will be more like a pyramid of rebar with a grill in the middle, like the link in my first post.

[SmittyJonz]

8hrs.
or 10hrs.
Maybe even 12 hrs.

What temp will ur pyramid be running? :confused:

[bkvanbek]

8hrs.
or 10hrs.
Maybe even 12 hrs.

What temp will ur pyramid be running? :confused:

The open fire will run warm to really hot.

I think I will shoot for 12 hours.

[bkvanbek]

Giving it a try.

[uncblue]

:pop2::pop2::pop2:

[Decoy205]

Woah that's crazy! Hope it goes well.

[retired trucker]

Just my observation, but you are going to need a lot more fire than what you have pictured, or risk having some spoiled meat on your hands. Maybe cover it with the metal in the background like a big Tepee with the exhaust coming out the top? Not sure that what you have pictured will work. Just my opinion.

Have a Blessed day!

Omar

[seaham358]

WOW! Good luck and keep the pics coming. Your braver then me.. that's one big pig

[Mr.OiSat]

Lookin good so far, keep us updated.

[Limp Brisket]

Similar to these styles. Good luck!

http://www.bbq-brethren.com/forum/showthread.php?t=139043

[bkvanbek]

Just my observation, but you are going to need a lot more fire than what you have pictured, or risk having some spoiled meat on your hands. Maybe cover it with the metal in the background like a big Tepee with the exhaust coming out the top? Not sure that what you have pictured will work. Just my opinion.

Have a Blessed day!

Omar

I used less wood so far, than I thought I would. Ya that is what the metal was for, I have put it on the pig and off to the side to hold the heat in. right now the Ham is 143 and the shoulder is 120. What temp should I shoot for?

[Smoke Dawg]

That looks great, Looking forward to more pictures!

[matt meyer]

Looking good so far

[Fishhook]

So, how did it turn out?

[bkvanbek]

It turned out good. Everyone loved it. We had to flip it to get the shoulders done. It would be nice to have the cooking grate lower.

[dwfisk]

That is just too kool! Now that you have had the experience I have no doubt you have ideas to improve the rig and cook style. Can't wait to see the next one!