Cooking 2 pigs and 3 chickens tomorrow

[gshase]

50 people are coming over tomorrow evening for a pig roast. Pig #1 a Hampshire 67 lb female will go in the smoker. Pig #2 is a Texas wild 50 lb female that will go on a rotisserie over a fire pit. I was planning the smoker @ 225 degrees for 8-10 hours. I was not planning on 2 pigs, a buddy offered me the wild one today. How long do I cook the wild pig and how do I control the heat other than more or less wood? Also green beans, roasted corn on the cob and peach cobbler.

[tevake]

We have lots of pig on the islands and the locals use an under ground oven called an imu to cook them to fall off the bone deliciousness. Quite the process to do though.

Sorry, can't help with cook time for you. Have fun.

Cheers Richard

[Instrument 41]

We used a "Cajun Microwave" for pig roast here. Simply put a box lined with tin foil with a metal top to accommodate coals. cooking from the top down Place hog on a rack so the fats drain downward. Turns out great every time.

[vash]

WOW!!!

the 3 chickens are gonna be like an appetizer..compared to two whole hogs. the hogs still have the heads?

good luck..dunno how to help. can you move the hog up and down over the heat?

[Bill Douglas]

Whoooo.




Gary. What an evening. Pics please.




I was at a bbq where they did a couple of lambs (I live in NZ - sheep everywhere) and they cooked them for a long time (don't know how long exactly) and not too much heat. They had them on a spit and would turn it every half an hour and shovel some more hot charcoal - no flames, under them.

[Cajundaddy]

Low and slow for the pigs. Probably 10 hrs for best results. A wireless meat thermometer is pretty handy for these dudes and they come out just right.

[id10t]

I use a box to cook pigs - basic plywood, lined with metal on the inside, little standoffs to keep pig from swimming in drippings. Season pig (some vinegar, a few pounds of garlic all crushed up, kosher salt, etc) and it goes between some fence like pieces to keep it spread. Pig goes in box, lid goes on box, charcoal goes on top of box above pigs head and butt. 8 to 12 hours later, pig is done.

[gshase]

I just put the farm pig in the smoker, soaked in apple and orange juice. I also just got a Thermoworks digital pocket thermometer. The smaller wild one goes on in 1.5 hours. I am taking pictures.

[craigster59]

You guys are talking about the La Caja China roaster. Here's a link with some cooking info. You can probably tweak it to match your method, La Caja China Pig Roast Boxes | Superb Roasting Pig BBQ Grills and Smokers

[id10t]

Originally Posted by craigster59

You guys are talking about the La Caja China roaster. Here's a link with some cooking info. You can probably tweak it to match your method, La Caja China Pig Roast Boxes | Superb Roasting Pig BBQ Grills and Smokers

Yup, that is my "pig box"

[dipso]

We have a China box. The thing works awesome. We use it for ribs, chickens, pigs, whatever.
It's great for parties.
If the OP is going to make this a usual thing he should look into one.