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View Full Version : My frist pig (PRON)


bocephus
03-17-2010, 03:45 PM
ok, went and picked her up (Don't really know but I shall refer to her as a her from now on) either way, picked up the pig this morning, just a 65lber but its a start. turns out it was perfect size, cuz it just fits on my stumps clone, wich is the biggest smoker I have right now. Either way, as of right now its cruzin along like the stumps always does right at 225... ish, and shes been on for a few hours, got her injected, and rubed (a Bit put more rub on later while pulling) ok, on to the pics, I will post more as I get em

deguerre
03-17-2010, 03:51 PM
Looking good in MD right now! Waiting for updates.:thumb:

Diver
03-17-2010, 03:51 PM
Looking good! Can't wait for more pron!!

Navchop
03-17-2010, 03:54 PM
It looks great. It's making me want to do another one. Waiting for the additional pics. :-D

Lake Dogs
03-17-2010, 03:56 PM
Looks goooood; best of luck. Love to see some post-cook pron later. Curious, I noticed
that you've skinned the hog. I was wondering about that myself. Particularly, I enjoy
the good smokey bark, and I dont think that a normal skin-on whole hog would give you
that.

bocephus
03-17-2010, 03:57 PM
wow, you guys are demanding, wanting more... it takes time guys, Im not a machine, its only been like 20 mins sense I took these pics, gimme a bit :-D Im just kidding, makes me happy to think Im doing good, I can't wait till I get to eat this pig, and get to feed my family after my bro's wedding Friday YAY

bocephus
03-17-2010, 03:59 PM
Looks goooood; best of luck. Love to see some post-cook pron later. Curious, I noticed
that you've skinned the hog. I was wondering about that myself. Particularly, I enjoy
the good smokey bark, and I dont think that a normal skin-on whole hog would give you
that.

This is just how the pig was given to me, I told them I wanted the skin on, and I think it is mostly intact, it looks like to me that they scraped the skin, and got carried away at some points and took off too much skin in places

Big George's BBQ
03-17-2010, 04:10 PM
Can't wait to see future Pics

aquablue22
03-17-2010, 04:15 PM
This little piggy is looking good!

dmprantz
03-17-2010, 04:24 PM
Looks good, but I'm curious: How big is your cooker, as far as internal length and width? Thanks!

dmp

early mornin' smokin'
03-17-2010, 04:33 PM
wheres the HEAD?????? cheek meat and tongue are too good to miss out on!

Diver
03-17-2010, 04:44 PM
wheres the HEAD?????? cheek meat and tongue are too good to miss out on!
While I can't personally speak to it, my uncle swore by the brains too. Brains and eggs were his favorite.

early mornin' smokin'
03-17-2010, 04:54 PM
ive (drunkenly) fed them to others, but have never consumed brains myself.

Chef Jim
03-17-2010, 04:59 PM
What's a Stumps clone? sounds interesting.

peppasawce
03-17-2010, 05:01 PM
While I can't personally speak to it, my uncle swore by the brains too. Brains and eggs were his favorite.

Yea man those Brains....I don't know about having those Brains Smoked. But my Aunt made the best Hog's Head Cheese in Mississippi!!! Oink!!! Can't wait to see the finished product bocephus

tmkshew
03-17-2010, 05:18 PM
I'm from Maryland too. Way over in Howard County though.
Feel free to give me some great advise in all categories. I'm new to this smoking biz. My gf got me a 18.5 WSM for my bday and it's been serving me well. I've used it about 15 times and it's not even spring yet.
Hog looks great keep up the good work.

timmy7649
03-17-2010, 05:48 PM
what is the size of the inside of your cooker. looks good.

bocephus
03-17-2010, 06:41 PM
my cooker is 36 inch long and 24 inch deep
and as for the head as you can see... I dont have the dang room for it

bocephus
03-17-2010, 06:43 PM
I'm from Maryland too. Way over in Howard County though.
Feel free to give me some great advise in all categories. I'm new to this smoking biz. My gf got me a 18.5 WSM for my bday and it's been serving me well. I've used it about 15 times and it's not even spring yet.
Hog looks great keep up the good work.

where in howard county is ya at, Im from gaithersburg MD, and my sister lives in Columbia (Also howard county)

timmy7649
03-17-2010, 06:54 PM
my cooker is 36 inch long and 24 inch deep
and as for the head as you can see... I dont have the dang room for it

thanks man. im going to make a vertical smoker out of a very old heavy metal
chest freezer. i was torn between vertical or horizontal cause i wanted to do a whole hog one day. but you gave me hope in my desision to make a vertical. i love the way vertical smokes. it is going to have uds technoligy. thank you. cant wait to see final pics of your hog. tim:thumb:

bocephus
03-17-2010, 07:05 PM
thanks man. im going to make a vertical smoker out of a very old heavy metal
chest freezer. i was torn between vertical or horizontal cause i wanted to do a whole hog one day. but you gave me hope in my desision to make a vertical. i love the way vertical smokes. it is going to have uds technoligy. thank you. cant wait to see final pics of your hog. tim:thumb:

I'll tell ya what I built my stumps clone and love it, if you have a chest freezer you might wanna look into having a gravity feed chute on the side like the stumps do, its great :-D

bocephus
03-17-2010, 07:12 PM
few up dates, shoulders were getting done faster than hams so I spun her around

timmy7649
03-17-2010, 07:17 PM
ill have to look into that. not sure what you mean buy gravity fed. all i really know is the uds .

bocephus
03-17-2010, 07:22 PM
The big tube on the side is the gravity feed, big tube of charcoal, fire at lit coals at the bottem, as they burn out more lite above them

timmy7649
03-17-2010, 07:31 PM
oh now that is really awesome. no smoke goes out of where the charcoal goes? might have to consider it. how bg of a fire box do you have to have?

bigabyte
03-17-2010, 07:46 PM
She's a real beauty! Can't wait to see the finished pics!:cool:

bocephus
03-17-2010, 07:51 PM
oh now that is really awesome. no smoke goes out of where the charcoal goes? might have to consider it. how bg of a fire box do you have to have?

The only opening is from the tube to the cooking champer, all others have doors, theres an air intake below the grate (Where the fire is) and an exhaust from the cook champer, therefore heat goes from the tube through the cook box and out the top works like a charm, low air flow, much like a UDS but offset fire, and HUGE cooking area, I have 5 shelves at 36x24 so thats 30sq feet of grates

timmy7649
03-17-2010, 08:03 PM
oh no. i think i'm hooked. really awesome set up. wow thick of metel do you have to use. also do you have to insulate around the coal stack/fire box. thanks for all the help. i'm not trying to be a pain in the a** with all the q's. i do appreciate it.

dmprantz
03-17-2010, 10:34 PM
my cooker is 36 inch long and 24 inch deep

Thanks, you give me hope. My vertical cooker is 24x33. Looks like with enough trimming and cramming, I may be able to get a 65 pounder, or I may have to go a bit lower, but I know I can do a decent size. Was that the live weight or dressed weight? Thanks.

dmp

bocephus
03-17-2010, 11:21 PM
dressed weight

Divemaster
03-18-2010, 09:39 AM
Looks like a great start bro! Looking forward to the final pron!

Big George's BBQ
03-18-2010, 12:20 PM
Looking good

Puppyboy
03-18-2010, 12:37 PM
Great lookin pig. You gotta love it when your first one turns out this good. Good job.

wheres the HEAD?????? cheek meat and tongue are too good to miss out on!

That no lie. I think the cheek meat is awesome and under rated.
As far as the tounge goes, it's a lot better than you think.

Nick@ParkAQ
03-18-2010, 01:14 PM
what time will it be ready and how many people can I bring?:-D

gsmith
03-22-2010, 03:40 PM
did I miss the finished product?

jeffjenkins1
03-22-2010, 04:16 PM
did I miss the finished product?
We both did!

Jeff