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BINKY A
12-21-2017, 07:17 PM
Planning to cook 50lb pig outdoors this Sat. My 4th time doing so.
Meat is getting better as I progress in my endeavors. My cooking times seems to vary a lot. I've cooked 20 up to a 40lb. 12 inches from heat source on manual spit. Using charcoal, is there something else I should b doing to keep my time consistent? 160 170 degrees ham and shoulder ok?
6 to 8 hours total sound ok? Any suggestions will b greatly appreciated:-D