Smoke-Heat-Fire
MemberGot rid of the matchlight.
Hey Guys
I am new to the forum so take it easy on me! My question is I am planning on making a 80lb whole hog on my pallet grill in two days. I have made some before but they always too dry or a little tough. What cooking and internal temps would you guys recommend and what other tips if you have some.HELP
THANK YOU
I am new to the forum so take it easy on me! My question is I am planning on making a 80lb whole hog on my pallet grill in two days. I have made some before but they always too dry or a little tough. What cooking and internal temps would you guys recommend and what other tips if you have some.HELP
THANK YOU