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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-12-2017, 12:42 PM
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#1 |
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On the road to being a farker
Join Date: 01-28-16
Location: Vancouver, WA
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Want to do whole pig in UDS
My local Cash and Carry....can get a 30lb pig for about $100
I have built my own UDS and really want to do this. What would be the best way? I assume there is a ton of grease so I would need to have some sort of pan underneath to catch? Approximately at what temp and how long. Maybe this undertaking is past my meager skills.....but I want to do this. Any help you good folks could offer would be awesome. |
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12-12-2017, 12:58 PM
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#2 |
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Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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ATTENTION: no experience with that
Sounds delicious. I have done 3 pork butts at one time on mine and I did not have a grease problem. I use a heat deflector so it may have spread it out or made a difference but I am not sure? IMnotalwaysHO, you should be able to cook it the same as any other whole hog cook and turn out fine. Look at some posts on the search at the bottom and you ought to be set.
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9 out of 10 cannibals agree...vegetarians taste better! |
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12-12-2017, 01:06 PM
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#3 |
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is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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A mans got to know his UDS limitations....
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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12-12-2017, 01:18 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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