Whole hog

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MathewsMetalWorks
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Whole hog

Post by MathewsMetalWorks » March 12th, 2019, 9:12 pm

Anyone smoke whole hog? We do hog roasts which is all wood fired so there is smoke but it's hot and fast with direct heat on a rotisserie we built. However I've always thought one day I would add a fire box to the it and try smoking one with no direct heat. Wondering if any of you have tried this and what kind of results you got?
Picture is one of ours from last summer
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Dirtytires
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Re: Whole hog

Post by Dirtytires » March 12th, 2019, 9:21 pm

Sounds like you have a big grill with a rotisserie....and it sounds awesome.

However, a smoker it is not. Simply adding a firebox to a pipe does not make a smoker. I recommend starting from scratch and building a dedicated smoker pit. More work but I guarantee you will be happier.



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Re: Whole hog

Post by MathewsMetalWorks » March 12th, 2019, 9:30 pm

Dirty tires, you are right it is a big wood fired rotisserie grill. But I'm not sure I follow you on why it wouldn't be a smoker? If I have an empty cooking chamber where the only source of heat/smoke is coming from a fire box that is connected via pipe or a passage were they're welded together, what else would it need to constitute being a smoker?



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Re: Whole hog

Post by Dirtytires » March 12th, 2019, 9:43 pm

A grill needs a lot of air in order to maintain a fire. A smoker needs to be completely sealed in order to control the proper airflow.

Many have tried over the years to make an all-in-one unit and most have admitted defeat and dropped off the forum. It is your project/dream but know that's is not as easy as welding on a firebox and adding meat.



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Re: Whole hog

Post by MathewsMetalWorks » March 12th, 2019, 9:51 pm

Understandable, do you know of anyone on here that smokes whole hogs? I would love to see their set ups and what their process entails



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Re: Whole hog

Post by Big T » March 12th, 2019, 10:10 pm

If you look through the food section threads, you'll see a few whole hogs that guys have cooked.


Measure Twice.....Cut Three Times.

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Re: Whole hog

Post by mp4 » March 13th, 2019, 3:50 am

I smoked one in mine and it turned out good. I didn't know that internal temp should be on the 190-195° range and lowered my cc temp to keep the meat temp in the 160-165° until it was ready to cut up.

I also put some pictures of the HogCawffin that was used at the 2017 fall gathering. ImageImageImage



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Re: Whole hog

Post by MathewsMetalWorks » March 13th, 2019, 6:34 am

Both of those look awesome! Do you know roughly how long it took to smoke one?



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Re: Whole hog

Post by mp4 » March 14th, 2019, 4:02 am

MathewsMetalWorks wrote:Both of those look awesome! Do you know roughly how long it took to smoke one?
General rule of thumb is 1 hour for every 10 lbs at 250°



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