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Zaairman
03-09-2010, 10:31 AM
Need some tips on smoking a hog... gonna be about 200lbs and quartered. :skull What kind of wood? Was thinking hickory?

Cole Trickle
03-09-2010, 03:19 PM
Need some tips on smoking a hog... gonna be about 200lbs and quartered. :skull What kind of wood? Was thinking hickory?

apple, peach or cherry would work great too....

YouTube- Whole hog cooking class

Zaairman
03-09-2010, 03:42 PM
37 minute video! Do you have the summary notes? :cool: Any advice on seasoning/rubs? Should I inject it with anything? It'll be feeding a bunch of drunk idiots, so they'll eat it no matter what.

Old Man Havasu
03-09-2010, 06:22 PM
I have only done smaller pigs with Oak and pecan or any fruit wood. Since it's a long cook I would use some type of lump charcoal and some mexican mesquite.

You will need to foil and some point to keep the meat and skin from getting too dark and oversmoked.

I just use a ton of rub, garlic and onion powder, chile powder, paprika and pepper. Go light on the salt and add when you pull the meat. Not into pumping fat into fat.

Just my 2 cents

Gary

screaming pete
03-09-2010, 09:28 PM
ive done a couple of whole hogs this yr. 120 -150 lbs they feed about 40 people and took 10 hours. i would do a brin or season and maranate in beer atleast for a day. unless your doing kalua pork. go very light on seasoning and make your sauce's do the work. i used masquite..about 60 lbs total. open pit but it was windy...my .02

sp

Zaairman
03-10-2010, 05:54 PM
We'll be cooking on a closed pit. Picked up a load of hickory wood today, it's soaking in water. Thought we were going to get some cherry wood too, but it ended up being red oak... :grumble: Can't find any stores in this town who will sell wood at this time of year, and the hickory was free. Was going to do a bed of coals add the wood to that slowly. Gonna cook it low and slow, at least 12 hours. :skull Any other tips?

Old Man Havasu
03-10-2010, 07:56 PM
I have a shed with red oak for grilling tri-tips. I think the smoke is good. Just get some heat from a none smoke source so as not to over do it. Walmarts lump is good for that.

Racey
03-15-2010, 10:37 PM
I've always wanted to do this, had deep pit hog a couple times at some friend's houses, the stuff is amazing!!! Post some pics and show us how you did!!

RiverDave
03-16-2010, 10:29 AM
I've always wanted to do this, had deep pit hog a couple times at some friend's houses, the stuff is amazing!!! Post some pics and show us how you did!!

I'm curious as well.. This is something i've always wanted to try too. :D

RD

Zaairman
03-16-2010, 11:35 AM
The hog was quartered and we put it on our HUUUUGE smoker (made out of an old round tank). Soaked the hickory in water for a few days before. Used cheap lump charcoal to keep the coals going. Wrapped the quarters in foil and threw them on. Some drunk dumbass decided that at 5 am he would take the foil off "so that the smoke could get to it." :bash: Dried it out a bit, but was still very tasty. Made some excellent sandwiches the day after. :thumbsup

Nubbs
04-01-2010, 09:35 AM
Any pics?

RiverDave
04-01-2010, 01:02 PM
The hog was quartered and we put it on our HUUUUGE smoker (made out of an old round tank). Soaked the hickory in water for a few days before. Used cheap lump charcoal to keep the coals going. Wrapped the quarters in foil and threw them on. Some drunk dumbass decided that at 5 am he would take the foil off "so that the smoke could get to it." :bash: Dried it out a bit, but was still very tasty. Made some excellent sandwiches the day after. :thumbsup

Where's the ^&*(&^&()U)*'n pics? :D

RD

Zaairman
04-01-2010, 07:48 PM
Of... the pig? Didn't take any. Or the smoker? I'm 120 miles away from it at the moment, I'll get some when I'm back next week.

RiverDave
04-01-2010, 09:44 PM
Of... the pig? Didn't take any. Or the smoker? I'm 120 miles away from it at the moment, I'll get some when I'm back next week.

To understand this correctly.. You cooked a hog. We all want to see you cook the hog. AND YOU DIDN'T TAKE ANY PICS?

WTF man.. that's just mean. :D

RD

rivergames
04-02-2010, 09:16 AM
I just read this whole thread, my mouth is watering and my stomach is growling. I'm thinking im going to see a tasty cooked pig at the end of this read. Nada :rolleyes::bash: :D

Zaairman
04-02-2010, 09:43 AM
Haha... I didn't think to take pictures of it. :cool: I will get some next time though. :thumbsup