mowin
Full Fledged Farker
- Joined
- Jul 9, 2017
- Location
- Upstate NY
I've done many 60-80 lb whole hogs. This one is 110lb butterflied. Eating around 4pm ish on Saturday. Starting the pit at 2am and it takes about a HR to get it to heated up and a steady 225-250°. Oinker going on around 3am. Gives me a 2-3 hr window. I can lower pit to 150° to hold it till serving time, or bump the temps up to 300° and tent to get it finished. I cook skin up for a few hrs until I get the color I like, then flip and mop ever hr or so. Cooking on a 250 gal reverse flow.