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doubleagle

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doubleagle
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  • smoking a wild pig

    I have been drafted to cook a wild pig approx 30 lbs.The pig has been skinned and gutted with head removed. There appears to be minimal fat on this piggie.I was planning on cooking at approx 250 with indirect adding sausage to the cavity. Have never cooked one before.Please any advise will be more than welcome. I have a large egg not even sure piggie will fit
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