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OT: Whole hog cook

Good buddy and I are doing our first whole hog tonight/tomorrow.

140 pound pig went on around 11:45 tonight. Hoping it tastes good when it's done.

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Comments

  • SGHSGH Posts: 22,731
    @randerson1126‌
    It will be excellent my friend. If you don't mind me asking what temp are you running at? Can't see the pic very well as it is dark but curious what kind of rig are you cooking the hog on? Thanks

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • Borrowed a friend's old cooker. Settled in at 245 before bed at 1 a.m. and more or less stayed there until waking up this morning at 6:30.
  • tulocaytulocay Posts: 1,737
    Looks good from here. Can't wait to see the final pics.
    LBGE, Marietta, GA
  • DMWDMW Posts: 10,098
    You are in for a treat. Just curious, why did you cut the feet off? Did you need to get it to fit? Or do you have other plans for the feet?

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • Needed a little space in the cooker.
  • For anyone who has done a whole hog before — if it is coming up to temp a little faster than we would like, what is a safe grid temp to hold it at to keep warm or cook more slowly?
  • DMWDMW Posts: 10,098
    edited June 2014
    Safe as in food safety, or safe as in fire won't go out? From a food safety standpoint you can drop down to 170* to hold it. Safe not to have the fire go out will depend on the cooker. I would drop to 225*, let it ride for a bit. Then you could drop to 200* if you need to. Always stabilize for a good while after an adjustment to make sure you haven't lost fire.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • SGHSGH Posts: 22,731
    You can drop your cooker temp to as low as 170 for several hours and not hurt anything at all. For reference I cook them between 200-225. I have had to drop temp many times due to completion time. It will not hurt nothing.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • randerson1126randerson1126 Posts: 50
    edited June 2014
    It turned out well. Great time doing it. Looking forward to doing it again!
  • SGHSGH Posts: 22,731
    @randerson1126‌
    Nothing is more enjoyable than cooking and producing a quality whole hog. Glad it turned out my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • DMWDMW Posts: 10,098
    That looks great!

    My anticipation for next weekend will continue to grow as it nears. Made all the final plans last night. Cooker is reserved, pig is ordered, keg is lined up, my buddies wife has ordered slaw and is picking up beans, soft serve ice cream machine is reserved, and he picked up out of state fireworks. I will take pics, but posting may be erradict or not at all until after the event.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
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